Chinese Plum Chicken in Pancakes (Moo shu)
Ready in 8 hours 10 minutes
Serves : 12
6 1/2 ounces plum sauce; or duck sauce (1 jar)
1 tablespoon hoisin sauce
1 tablespoon soy sauce
2 tablespoons sesame oil
1 teaspoon freshly grated ginger root
1 teaspoon minced garlic; (to 2 teaspoons)
1/4 cup fresh cilantro leaves
cayenne pepper; to taste
1 pound chicken breast halves without skin; cut into bite-sized pieces
2 cups flour
1 tablespoon sesame oil
1/2 cup hot water; –to 2/3 cups
2 tablespoons sesame oil; –to 4T, for brushing
Mix marinade ingredients together in a food processor.
Combine with chicken in a glass or plastic bowl, cover and place in the refrigerator for 6 to 8 hours.
Remove chicken from marinade and reserve.
Heat 1 tablespoon sesame oil in a large skillet or wok and stir-fry the chicken.
Add marinade and cook until the chicken is no longer pink.
Place flour in a large bowl and slowly mix in oil and water until you have a smooth dough.
Knead dough for about 5 minutes and let rest for about 10 minutes.
Roll dough into a thin rectangle and jelly-roll it into a tight rope shape.
Cut rope into 12 equal pieces.
Roll each piece into a round, about 7 inches in diameter.
Brush tops of pancakes with sesame oil and press 2 together, oiled side to oiled side.
Cook on a very hot griddle or tortilla press.
Turn and cook the other side when the pancake starts to bubble and brown spots appear on the bottom.
Peel pancakes apart and fold each pancake in half with the oiled side in.
Wrap in a napkin or kitchen towel and place on a plate in a warm oven until served.
The pancakes are traditionally brushed with Hoisin sauce or plum sauce and used to wrap pieces of Peking duck, scallions and cucumber.
By Danica Paz