• 4servings
  • 23minutes
  • 409calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, C
MineralsMagnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tbsp olive oil

  2. 4 tbsp soy sauce

  3. 4 tbsp dry sherry

  4. 1/2 tsp five-spice powder

  5. 2 crushed garlic cloves

  6. 1 tbsp sugar

  7. 300g cooked chicken

  8. 1 bunch of spring onions

  9. 1 cucumber

  10. 1/2 Chinese cabbage

  11. 2 packs of Chinese pancakes

Instructions Jump to Ingredients ↑

  1. Put 1 tbsp olive oil in a small frying pan with 4 tbsp soy sauce and 4 tbsp dry sherry. Add 1/2 tsp five-spice powder, 2 crushed garlic cloves and 1 tbsp sugar. Gently heat until the sugar dissolves, then bring to the boil and let the mixture bubble for a minute. Cut about 300g cooked chicken into strips and add to the pan. Cook, stirring, for 3-4 minutes or until the chicken is hot and sticky. Shred 1 bunch of spring onions and slice 1 cucumber, then arrange on a plate with 1/2 Chinese cabbage, shredded. Heat 2 packs of Chinese pancakes according to the pack instructions. Serve the chicken with the spring onions, cucumber, Chinese leaves and pancakes. Each person should place a little chicken and lots of vegetables in each pancake, and then roll it up.


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