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1
Marinade: Combine all ingredients in a large bowl.
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2
Chicken: Mix chicken and marinade together in a large bowl and refrig- erate for 30 min.
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3
Remove chicken from marinade and lightly coat chicken with flour.
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4
Heat oil in a large skillet over medium heat.
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5
Cook chicken till lightly browned.
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6
Remove from skillet and keep hot.
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7
In the same skillet, add in mushrooms, wine and 6 Tbsp.
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8
of the ginger sauce.
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9
Simmer over medium low heat for 5 min.
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10
Don't over cook.
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11
In a blender, blend the first 8 ingredients together till smooth, then add in the red pepper flakes and the sesame oil and blend well.
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12
Chill.
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13
Crepes: Beat the Large eggs well.
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14
Beat in the lowfat milk, salt, flour and the melted butter till smooth, or possibly in a blender all together.
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15
Let stand 30 min before cooking.
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16
Heat a 10-inch skillet till fairly warm, but not smoking.
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17
Film with butter.
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18
Use a small measuring c. or possibly pour several Tbsp.
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19
of the batter into the pan.
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20
Quickly tilt the pan to spread the batter proportionately in the pan.
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21
Cook till lightly browned.
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22
Turn with a spatula and cook other side for about 30 seconds.
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23
Stack the crepes, using a sheet of waxed paper between each cooked crepe.
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24
To assemble: Remove the chicken from the warming dish and cut into bite-sized pcs.
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25
In the center of a cooked crepe, using a slotted spoon put one-sixth of the cooked mushrooms, one-sixth of the cooked chicken, 1 Tbsp.
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26
of the ginger sauce and a sprinkle of minced green onion.
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27
On a serving dish, spoon some of the juice from the cooked mushrooms and 1 Tbsp.
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28
of the ginger sauce.
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29
Pull up the sides of the filled crepe to create a bag.
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30
Then tie the top of the crepe with a strand of the green onion, to hold the crepe upright.
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31
Put the crepe on the juices in the serving dish.
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32
Garnish with 1 liquid removed peach half, several sprigs of the watercress and some sliced green onion.
