Chicken and Soy Sauce Pancakes

Serve by themselves or with rice. I often make double the quantity of pancakes and freeze half. To save time you can always buy the pancakes.

• Ready In: 1 hr 5 mins
• Serves: 3-4
• Yields: 12 pancakes

Ingredients

• 3  chicken breasts, cut into strips
• 1  cm  cube gingerroot, finely chopped
• 1  tablespoon honey
• 4  tablespoons soy sauce
• 1  tablespoon cornflour
• 1  tablespoon  oil
• 4  spring onions, cut into strips

• Pancakes

• 225  g plain flour, seived
• 150  ml boiling water
• 2  teaspoons  oil

Directions

1. For the pancakes mix together the flour, boiling water and 1 tsp of oil, knead to form a firm dough.
2. Divide the dough into 2 and roll each portion into a long sausage.
3. Cut each sausage into 6 pieces, and press each piece into a flat circle.
4. Brush six of the twelve pancakes with the rest of the oil and place the other six on top.
5. Using a rolling pin roll each pancake sandwich into a 6" circle on a floured surface.
6. Heat an ungreased pan over a high heat, reduce the heat and add a pancake.
7. When small brown spots appear on the underside turn the pancake and cook until it starts to puff up with air bubbles.
8. Peel apart the two layers, and repeat the procedure for the remaning pancakes.
9. Mix the chicken, ginger, honey and soy sauce together and leave to marinade for 10 minutes.
10. Heat 1 tbls of oil in a frying pan and cook the chicken mix through, this should take about 10 minutes.
11. Remove the chicken with a slatted spoon leaving the liquid in the pan.
12. Add the cornflour to the liquid and heat through stirring until you have a thick sauce.
13. Cover each pancake with the sauce, spring onion strips and chicken. Roll into cylinders and serve.