A interesting and creative recipe for Sticky Asian chicken & mushroom pancakes with plum dipping sauce.
5ml olive oil
60ml soya sauce
2.5ml Chinese 5 spice powder
1 garlic, crushed
250g chicken, cooked
200g fresh oyster mushrooms
8 Chinese pancakes, shop bought
6 spring onions, sliced
1/2 cucumber, julienne
1 bottle of shop bought plum sauce
Place the olive oil, the soya sauce, sherry, five-spice powder, garlic and sugar into a frying pan. Gently heat the mixture until the sugar dissolves, then bring to the boil and let the mixture bubble for a minute.
Cut the cooked chicken and mushrooms into strips and add to the pan. Cook, stirring, for 3-4 minutes or until the chicken is hot and sticky.
Heat the Chinese pancakes according to the pack instructions.
Serve the chicken and mushrooms with the spring onions, cucumber and pancakes all neatly arranged into piles on a platter with a bowl of plum sauce. Each person should place a little chicken and lots of vegetables in each pancake, and then roll it up and dip it into plum sauce.
Recipe provided courtesy of SAMFA – the South African Mushroom Farmer’s Association. Established in 1984, SAMFA aims to promote the South African mushroom industry and increase the consumption of fresh cultivated mushrooms.