Shredded Chicken Pancakes for Chinese New Year

This Friday lots of people will be marking Chinese New Year. It’s out with the old and in with the new and if you’re up for a spot of Chinese-themed celebrating, there’s plenty out there to be enjoyed. Last year we took the children into Chinatown in London to show them some of the Chinese festivities and symbols – red lanterns and flags, Chinese dragons and very loud drums. We also enjoyed a tasty Taiwanese meal in a surprisingly authentic restaurant called Leong’s Legend, which had a very simple interior (based upon a Chinese tea house) but some really great food and was much less busy than the main streets in China Town. Try the ‘pork buns’ or Taiwanese mini kebabs, as recommended by Jay Rayner in The Observer.

Shredded Chicken Pancakes

I’ve written about what we’ll be doing this year along with some recipe suggestions in my weekly blog for Jamie Oliver. In the meantime, I’ve also come up with a family-friendly starter – a simpler (and slightly healthier) version of crispy duck pancakes made with shredded chicken. I know, I know, it’s not authentic and there’s no crispy skin to feast on, but my kids are a bit picky when it comes to duck fat so I’ve gone with shredded chicken (from a leftover roast) instead. Thankfully, they like the Hoisin sauce and the building aspect of this for tea keeps them extra quiet.

Shredded Chicken Pancakes

I’m hoping to be able to pop into Chinatown at some point over the weekend to hunt for some more steamed buns and to stand by the windows watching homemade dumplings being crafted by hand.

Shredded Chicken Pancakes

Time for a little link-love. Firstly, I’m joining in with Extra Veg, a new monthly blog event hosted by Helen at Fuss Free Flavours and Michelle at Utterly Scrummy – lots of raw sliced carrots, cucumber and spring onions here. I’m also sending this to January’s Feel Good Food Challenge over at A Kick at the Pantry Door, which has a theme of tasty and inexpensive – this is both,  especially by using chicken instead of duck and adding lots of raw veggies. For the same reason, January’s Four Season’s Food Winter (co-hosted by Eat Your Veg and Delicieux) gets a hit too, with a theme of virtuous food – less duck fat! I’m also linking up to Credit Crunch Munch, also jointly hosted by Camilla at Fab Food 4 All and Helen at Fuss Free Flavours – leftover chicken, a substitution for duck and lots of veggies. And finally, to my own Simple and in Season – the carrots, cucumber and spring onions are all British and in season in January!

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Shredded Chicken Pancakes
 
Prep time

Cook time

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An alternative to ‘cripsy duck pancakes’ – this is a kid-friendly and budget-friendly recipe using leftover roast chicken and plenty of raw veg, instead.
Author:
Cuisine: Asian
Serves: 4

Ingredients
  • 200g shredded leftover roast chicken (around two breasts)
  • Half a cucumber
  • 2 carrots, peeled
  • 4 spring onions
  • 12 Chinese pancakes
  • 80g Hoisin or plum sauce

Method
  1. Shred the chicken with two forks – preferably whilst its still warm.
  2. Finely slice the cucumber, carrots and spring onions and warm the pancakes slightly, if you like.
  3. Set out the chicken, sliced vegetables and Hoisin or plum sauce. Fill each pancake with the prepared ingredients, roll up and eat.

Let me know if you get up to anything exciting for Chinese New Year!

Comments

  1. says

    Great idea Ren! And one I so shall be trying with my kids next time I have a little leftover chicken. To date they still haven’t experienced the joy that is a duck pancake! I agree kids love taking part in the assembly so this is sure to be a hit. Yummylicious! Thank so much for linking up to Four Seasons Food too, certainly more virtuous than duck.

    • Ren Behan says

      Thanks Louisa, as mentioned above, we did still sneak in some Chinese crispy duck over the weekend but yes, roast chicken is a little more virtuous and probably more realistic than roasting a duck at home.

    • Ren Behan says

      We did make them with crispy duck too over the weekend, couldn’t resist, but this is at least a quick and tasty alternative. Thanks for the comment GG x

  2. says

    This is a brilliant idea Ren, a lot less hassle and a lot less fat!!! I reckon my boys would love this meal as they adore constructing their own food like tortillas and tacos.

  3. says

    Clever idea! Never thought to transform leftover chicken into something as fun as this. I bet your children gobbled this up. Oh, and thanks for the restaurant recommendation. We have variable luck when dining in in this area of London. A restaurant may be fab one visit and atrocious the next. I trust Jay Rayner – and you. Those buns sound delish.

    • Ren Behan says

      Thanks Kellie, some lovely roast chicken (with crispy skin) is the best, it’ snot always easy to find (or make) crispy duck and the shop pre-cooked ones are not so nice. The steamed buns are amazing.

  4. says

    These are a lovely simple idea – great for children, and I do like a tea that makes use of leftovers too. Really like the sound of your Taiwanese tea-house style place near Chinatown too, wanted a non-rip off place to enjoy the sort of oriental food I crave (due to the dearth of it in the Cotswolds) to try when we next visit London and this looks perfect.

    • Ren Behan says

      Thanks Andrea, hope you get to visit London again soon. The kids love anything that involves them building their own food!

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