Chinese Pancakes: Bok Bang

1. 1

   Put the flour in a mixing bowl.

2. 2

   Slowly add the boiling water and stir in 1 direction with a wooden spoon.

3. 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.

4. 4

   Knead for about 2 minutes, until the dough is thoroughly smooth.

5. 5

   Place in a bowl, cover with plastic wrap, and allow to rest for 30 minutes.

6. 6

   On a flour-dusted work surface roll the dough into a 12-inch sausage and divide into 12 (1-inch) pieces.

7. 7

   Flatten each piece with your palm, using more flour to dust if the dough is sticky.

8. 8

   While working, cover the dough not in use with plastic wrap.

9. 9

   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.

10. 10

    Roll them together into 7-inch rounds.

11. 11

    The result is a 2-layer pancake.

12. 12

    Repeat until 6 (2-layer) pancakes are made.

13. 13

    Heat a wok over low to medium heat for 1 minute.

14. 14

    Place a double pancake in the dry wok and cook for a minute, until it begins to bubble up.

15. 15

    (The heat in the dry wok must be carefully controlled.

16. 16

    If it is too high, the pancakes will burn.)

17. 17

    Turn the pancake over and cook until a few brown spots appear.

18. 18

    Remove from the wok and separate into 2 layers.

19. 19

    You will have 2 pancakes, each browned lightly on 1 side and white on the other.

20. 20

    Repeat until all the dough is used and you have 12 pancakes.

21. 21

    Before serving, steam the pancakes in a stack for 5 to 7 minutes, until soft and hot.

22. 22

    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.

23. 23

    Serve immediately.

24. 24

    1/3 cup sauce

25. 25

    1 tablespoon sugar

26. 26

    1 tablespoon sesame oil

27. 27

    1 tablespoon Shao-Hsing wine or sherry

28. 28

    Combine all ingredients in a bowl and mix well.

29. 29

    Cantonese Fried Chicken

30. 30

    3 whole eight-star anise

31. 31

    1/4 dried tangerine skin (about 2 inches long)

32. 32

    3 cinnamon sticks

33. 33

    1 slice ginger, 1-inch long, lightly smashed

34. 34

    10 cups cold water

35. 35

    2 tablespoons salt

36. 36

    2 tablespoons sugar

37. 37

    1/4 cup Chinese white rice wine or gin

38. 38

    1 whole nutmeg

39. 39

    1 whole chicken (3 1/2 pounds), cleaned thoroughly and dried

40. 40

    1 1/2 tablespoons honey melted with 3 tablespoons boiling water

41. 41

    1 1/2 teaspoons Shao-Hsing wine or sherry

42. 42

    1 1/2 teaspoons Chinese white rice vinegar

43. 43

    3/4 teaspoons cornstarch

44. 44

    6 cups peanut oil (for frying)

45. 45

    Combine the poaching ingredients in a large pot (preferably an oval Dutch oven) and bring to a boil.

46. 46

    Cover the pot, lower the heat and simmer for 20 minutes.

47. 47

    Raise the heat to high and return to a boil.

48. 48

    Place the chicken in the pot, breast side-up.

49. 49

    Cover.

50. 50

    When the pot begins to boil, lower the heat and simmer for 15 minutes.

51. 51

    Turn the chicken over and repeat the process.

52. 52

    Turn off the heat and allow the chicken to sit in the liquid, covered, for 10 minutes.

53. 53

    Remove the chicken to a rack that has been set into a platter and allow to drain.

54. 54

    Pierce the skin with a fork to help the draining.

55. 55

    Discard all the ingredients from the pot.

56. 56

    Reserve poaching liquid for later use.

57. 57

    Mix the coating ingredients, and with a pastry brush, coat the chicken thoroughly with the mixture.

58. 58

    Allow the chicken to dry completely, about 6 hours.

59. 59

    During this time, turn the chicken, taking care not to mar the coating.

60. 60

    (An electric fan can reduce the drying time by half.)

61. 61

    Heat a wok over high heat for a minute.

62. 62

    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.

63. 63

    Use a ladle to pour oil over the chicken to ensure uniformity in frying.

64. 64

    Turn the chicken over by inserting a wooden spoon in its cavity, and deep-fry for another 3 minutes, ladling the oil as before.

65. 65

    Repeat until the chicken is golden brown.

66. 66

    Turn off the heat.

67. 67

    Remove the chicken and allow it to drain.

68. 68

    Place the chicken on a chopping board and slice the meat and skin together into pieces 1 by 2 inches.

* Per serving · 4 servings · Values may vary.