Peking chicken pancakes Ingredients 3 cups plain flour plus extra for dusting (sr will work ok) 1 ½ cup boiling water 1 tbs sesame oil 1/3 cup (80ml) hoisin sauce 1/3 wombuk cut thinly 160g of chicken breast cut thinly 1 red capsicum, thinly sliced 5 spring onions, thinly sliced Dressing 3 tablespoon rice vinegar (if not rice wine add extra sugar to taste) 2 teaspoon soy sauce 2 teaspoon brown sugar Method Sift flour into a medium heatproof bowl, with a pinch of salt. Add boiling water and combine with flour to form soft dough. Knead on lightly floured surface for about 5 minutes. Wrap in plastic and set aside for 20 minutes. Unwrap dough and knead for a further 5 minutes. Divide into 8 equal portions. Pat each portion into even-sized rounds. Brush half the rounds with sesame oil and top with remaining rounds. Roll each stack into a 20cm round. Defrost chicken, it will be still a bit frozen, slice thinly in this state and combine with Char sui sauce in a bowl, stir to coat, leave 5 to 10 mins Preheat a non-stick frying pan over low to medium heat. Cook chicken, in batches, for 3 minutes each side or until cooked through. Will brown due to Char sui sauce, this is OK. Transfer to a plate. Cover and set aside for 5 minutes, then coarsely cut up cooked chicken, place in bowl. Combine vinegar, soy sauce and sugar in a screw-top Partially cook capsicum, place in bowl. Cut up spring onions place in a bowl. Cut up wombuk place in a bowl pour vinegar/soy mix over and mix well, stir a few times before serving. Heat a medium, non-stick frying pan over high heat. Dry fry pancakes for 45 seconds, or until starting to go brown in places. Flip and cook for a further 30 seconds. Pancakes should be lightly browned, but still pliable. Place cooked pattie on plate, spread wombuk, cooked chicken, spring onions and cooked capsicum in a rough line, roll up.