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CHICKEN - Chinese Chicken & Noodle Pancake
Nb persons: 4
Yield:
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| Wednesday, June 12, 2002 - Page updated at 12:00 AM Pancake: | |
| 2 ounces | vermicelli |
| angel hair pasta, alternative | |
| 8 ounces | cooked boneless and skinless chicken breast, cut into slivers |
| ½ cup | finely grated carrot |
| ¼ cup | finely chopped green onions |
| ¼ cup | chopped cilantro |
| 3 tablespoons | flour |
| ¼ teaspoon | ground black pepper |
| ¼ teaspoon | salt |
| ¾ cup | egg substitute |
| 3 | eggs, alternative |
| 2 tablespoons | bottled oyster sauce |
| 1 teaspoon | reduced-sodium soy sauce |
| 2 teaspoons | vegetable oil |
| Glaze: | |
| 3 tablespoons | bottled plum sauce |
| ¼ cup | dry sherry |
| 2 teaspoons | reduced-sodium soy sauce |
| ½ teaspoon | hot chili oil |
1. To prepare the pancake: Bring a medium pan of water to a boil. Break the pasta in half and put into the boiling water. Boil 5 minutes. Drain well. Cool and chop the noodles coarsely. Put into a bowl. Add the chicken, carrot, green onions and cilantro. (This mixture can be prepared 24 hours in advance and refrigerated until ready to cook.)
2. Sprinkle the flour, salt and pepper over the noodle mixture; stir well. Whisk together the eggs, oyster sauce and soy sauce. Pour over the pancake mixture, stirring well.
3. To prepare the glaze: In a small saucepan, combine the plum sauce, sherry, soy sauce and chili oil. Bring to a boil, stirring well. Reduce the heat and simmer to thicken slightly, about 5 minutes. Set aside.
4. To finish the pancake: Pour 2 teaspoons oil into a 9-to-10-inch nonstick skillet. Place on medium heat. When the pan is hot, spread the noodle mixture over the bottom, pressing lightly. Cook 5 minutes, or until very brown on the bottom. Invert onto a plate, then slide the pancake, cooked side up, back into the pan. Spoon half of the glaze on top. Continue cooking about 5 additional minutes, or until the bottom is browned and the pancake is firm. Spoon the remaining glaze on top, cut into wedges and serve.
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