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½ cucumber, trimmed and julienned
1 garlic clove, grated
2cm/¾in piece fresh root ginger, peeled and grated
400g/14oz ripe plums, stoned and quartered
3 spring onions, trimmed and julienned Cooking ingredients
¼ tsp Sichuan peppercorns, lightly crushed
1 tsp soft brown sugar
1 tsp Chinese five-spice powder
1 tsp Chinese five-spice powder 2½ tbsp red wine vinegar 1 tbsp soy sauce 2 star anise 1-calorie sunflower oil spray sea salt and freshly ground white pepper Meat, fish and poultry 6 chicken thighs, bone in and skin removed Other 10–12 Chinese pancakes
Recipe Chinese-style chicken pancakes
This is a lower-calorie version of the classic Chinese dish that no one can resist – using chicken instead of duck lowers the fat content. Enjoy these pancakes at the weekend as a special treat.
Chinese-style chicken pancakes
Persons
10
Prep Time
30 minutes
Cook Time
1 hour
Total Time
1 hour, 30 minutes
Ingredients
- 6 chicken thighs, bone in and skin removed
- 1 tsp Chinese five-spice powder
- 1-calorie sunflower oil spray
- 10–12 Chinese pancakes
- sea salt and freshly ground white pepper
- For the plum sauce
- 400g/14oz ripe plums, stoned and quartered
- 2 star anise
- ¼ tsp Sichuan peppercorns, lightly crushed
- 1 garlic clove, grated
- 2cm/¾in piece fresh root ginger, peeled and grated
- 1 tsp Chinese five-spice powder
- 2½ tbsp red wine vinegar
- 1 tsp granulated sweetener
- 1 tsp soft brown sugar
- 1 tbsp soy sauce
- salt and freshly ground black pepper
- To serve
- ½ cucumber, trimmed and julienned
- 3 spring onions, trimmed and julienned
Instructions
- For the sauce, place the plums in a small saucepan with the star anise, peppercorns, garlic, ginger, five-spice powder, vinegar, sweetener, sugar and 50ml/2fl oz water.
- Bring to the boil and simmer for 10 minutes or until the plums are softened and the liquid is reduced.
- Remove the star anise. Leave to cool slightly.
- Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with a silicone mat or foil.
- Tip the plum mixture into a small food processor and blend until smooth. Transfer to a bowl and season with the soy sauce and a little salt and pepper if needed.
- To prepare the chicken thighs, rub all over with the five-spice powder. Season well with salt and white pepper and spray all over with the oil. Place the chicken thighs on the lined tray and cook on a high shelf in the oven for 40–45 minutes or until browned, cooked through and a bit crispy.
- Place the pancakes in a steamer over a saucepan of boiling water and warm through for a few minutes. Shred the chicken with two forks; discard the bones and any sinew.
- Place the pancakes, chicken, cucumber and spring onion on separate plates with the bowl of plum sauce alongside for everyone to assemble their own pancakes.
- For a lower-calorie option, use Little Gem lettuce leaves to wrap up your chicken in place of the pancakes. This will save you 166 calories.
Shopping List
Fruit and vegetables½ cucumber, trimmed and julienned
1 garlic clove, grated
2cm/¾in piece fresh root ginger, peeled and grated
400g/14oz ripe plums, stoned and quartered
3 spring onions, trimmed and julienned Cooking ingredients
¼ tsp Sichuan peppercorns, lightly crushed
1 tsp soft brown sugar
1 tsp Chinese five-spice powder
1 tsp Chinese five-spice powder 2½ tbsp red wine vinegar 1 tbsp soy sauce 2 star anise 1-calorie sunflower oil spray sea salt and freshly ground white pepper Meat, fish and poultry 6 chicken thighs, bone in and skin removed Other 10–12 Chinese pancakes
Notes
This is a lower-calorie version of the classic Chinese dish that no one can resist – using chicken instead of duck lowers the fat content. Enjoy these pancakes at the weekend as a special treat.
March 31, 2025
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