Chinese Pancakes: Bok Bang – a delicious recipe with flour, boiling water, sesame oil, Hoisin Sauce, Cantonese Fried Chicken, scallions. Easy to follow and perfect for any occasion.
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1
Put the flour in a mixing bowl.
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2
Slowly add the boiling water and stir in 1 direction with a wooden spoon.
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3
When the flour absorbs the water and cools, knead the dough into a ball and then place it on a work surface dusted with flour.
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4
Knead for about 2 minutes, until the dough is thoroughly smooth.
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5
Place in a bowl, cover with plastic wrap, and allow to rest for 30 minutes.
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6
On a flour-dusted work surface roll the dough into a 12-inch sausage and divide into 12 (1-inch) pieces.
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Flatten each piece with your palm, using more flour to dust if the dough is sticky.
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8
While working, cover the dough not in use with plastic wrap.
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Working with 2 pieces of dough at a time, wipe 1 side of each piece gently with sesame oil and place 1 flattened, oiled piece atop another.
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Roll them together into 7-inch rounds.
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The result is a 2-layer pancake.
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Repeat until 6 (2-layer) pancakes are made.
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Heat a wok over low to medium heat for 1 minute.
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Place a double pancake in the dry wok and cook for a minute, until it begins to bubble up.
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(The heat in the dry wok must be carefully controlled.
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If it is too high, the pancakes will burn.)
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Turn the pancake over and cook until a few brown spots appear.
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Remove from the wok and separate into 2 layers.
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You will have 2 pancakes, each browned lightly on 1 side and white on the other.
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Repeat until all the dough is used and you have 12 pancakes.
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Before serving, steam the pancakes in a stack for 5 to 7 minutes, until soft and hot.
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Brush the pancake with hoisin sauce, place the chicken slice in the pancake, add some scallion, and fold up the bottom to create an envelope closed on 3 sides but open at the top.
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Serve immediately.
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1/3 cup sauce
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1 tablespoon sugar
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1 tablespoon sesame oil
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1 tablespoon Shao-Hsing wine or sherry
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Combine all ingredients in a bowl and mix well.
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Cantonese Fried Chicken
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3 whole eight-star anise
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1/4 dried tangerine skin (about 2 inches long)
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3 cinnamon sticks
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1 slice ginger, 1-inch long, lightly smashed
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10 cups cold water
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2 tablespoons salt
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2 tablespoons sugar
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1/4 cup Chinese white rice wine or gin
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1 whole nutmeg
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1 whole chicken (3 1/2 pounds), cleaned thoroughly and dried
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1 1/2 tablespoons honey melted with 3 tablespoons boiling water
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1 1/2 teaspoons Shao-Hsing wine or sherry
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1 1/2 teaspoons Chinese white rice vinegar
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3/4 teaspoons cornstarch
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6 cups peanut oil (for frying)
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Combine the poaching ingredients in a large pot (preferably an oval Dutch oven) and bring to a boil.
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Cover the pot, lower the heat and simmer for 20 minutes.
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Raise the heat to high and return to a boil.
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Place the chicken in the pot, breast side-up.
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Cover.
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When the pot begins to boil, lower the heat and simmer for 15 minutes.
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Turn the chicken over and repeat the process.
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Turn off the heat and allow the chicken to sit in the liquid, covered, for 10 minutes.
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Remove the chicken to a rack that has been set into a platter and allow to drain.
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Pierce the skin with a fork to help the draining.
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Discard all the ingredients from the pot.
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Reserve poaching liquid for later use.
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Mix the coating ingredients, and with a pastry brush, coat the chicken thoroughly with the mixture.
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Allow the chicken to dry completely, about 6 hours.
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During this time, turn the chicken, taking care not to mar the coating.
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(An electric fan can reduce the drying time by half.)
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Heat a wok over high heat for a minute.
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Add the peanut oil and heat it to 375 degrees F. Using a large Chinese strainer, lower the chicken into the oil, breast side up, and deep-fry for 3 minutes.
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Use a ladle to pour oil over the chicken to ensure uniformity in frying.
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Turn the chicken over by inserting a wooden spoon in its cavity, and deep-fry for another 3 minutes, ladling the oil as before.
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Repeat until the chicken is golden brown.
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Turn off the heat.
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Remove the chicken and allow it to drain.
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Place the chicken on a chopping board and slice the meat and skin together into pieces 1 by 2 inches.
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Yield: 4 to 6 servings
No nutritional information available.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.