Shredded Sesame Chicken Pancakes With Spiced Plum Sauce Recipes

SHREDDED SESAME CHICKEN PANCAKES WITH SPICED PLUM SAUCE

Steps:

• Heat oven to 200C/180C fan/gas 6. Sit the chicken in a roasting tin, drizzle with oil and rub all over with the five-spice and plenty of seasoning. Roast in the centre of the oven for 30 mins.
• Turn the oven down to 160C/140C fan/ gas 3 and cook for a further 1 hr 50 mins. Meanwhile, prepare the plum sauce. Put the plums, sugar, five-spice, cornflour and a good pinch of salt in a separate roasting tin. Toss everything together, then pour in the vinegar, mix again and set aside.
• Remove the chicken from the oven and increase the heat back to 200C/180C fan/ gas 6. Drizzle over the honey and sprinkle with sesame seeds, then return to the oven for 20 mins, with the plums on the shelf underneath. When the chicken is cooked, remove from the oven and cover with foil. Leave to rest for 20 mins before serving. Continue cooking the plums for 15 mins more, until they are soft and the sauce is thick and sticky.
• To serve, shred the chicken with forks and pile into warm Chinese pancakes or wraps with the warm plum sauce, and some shredded cucumber and spring onions.

FLUFFY SHREDDED PANCAKE (KAISERSCHMARRN) WITH PLUM SAUCE

Steps:

• Preheat the oven to 400 degrees F.
• Whisk the egg whites in a stand mixer fitted with the whisk attachment until foamy. Stream in 3 tablespoons of the sugar and the salt. Whisk on medium high just until the whites form stiff peaks, about 2 minutes.
• Whisk the egg yolks in a large bowl until lightened, about 30 seconds. Add the flour, nutmeg, milk, vanilla and almond extracts. Whisk until smooth. Whisk in 2 tablespoons of the melted butter just to combine. Stir in about a third of the egg whites to loosen the mixture, then use a large rubber spatula to gently fold in the remaining egg whites just until combined.
• Heat a medium (10-inch) nonstick skillet over medium heat. Add 1 tablespoon of the melted butter and swirl to coat the skillet. Add the pancake batter and spread out gently with a spatula. Let cook on the stovetop just until the edges begin to set, about 1 minute. Transfer to the oven and bake until the top is puffed and the pancake is set, 12 to 14 minutes.
• When the pancake is done, remove from the oven and place on the stovetop over low heat. Use 2 metal spatulas or large metal spoons to quarter the pancake, then turn all of the pieces and cut into rough (about bite sized) chunks in the skillet. Sprinkle with the remaining 3 tablespoons of sugar and remaining melted butter. Toss well to fully coat. Cook and toss over low heat until the edges of the pieces are caramelized and golden, 3 to 4 minutes.
• To serve, dust with confectioner's sugar and serve with the warm plum sauce.
• While the pancake bakes, make the plum sauce. In a small saucepan, stir together the plums, jam or preserves, lemon juice, water and salt. Bring to a simmer over medium low heat and cook, stirring occasionally, until the plums are tender and the mixture is syrupy, about 4 minutes.

SESAME CHICKEN WITH MUSTARD PLUM SAUCE

Steps:

• In a ziploc plastic bag, combine buttermilk, lemon juice, Worcestershire sauce, salt, pepper, paprika, soy sauce, oregano and garlic; mix well.
• Add in chicken breasts and turn to coat.
• Seal or cover and chill for 8 hours or overnight, turning occasionally.
• After 8 hours, drain and discard the marinade.
• Set oven to 350 degrees.
• Grease a shallow 13x9-inch baking dish.
• In a shallow dish, combine the dry bread crumbs and sesame seeds.
• Dredge the chicken in the crumb mixture.
• Place in prepared baking dish (sprinkle with more salt and pepper if desired, I use seasoning salt for this).
• Combine the melted butter and Crisco; drizzle over chicken.
• Bake, uncovered for 35-40 minutes or until chicken is done.
• Meanwhile, combine the sauce ingredients in a saucepan; heat through.
• Serve with/on the chicken.
• Delicious!

SESAME PANCAKE

Steps:

• Split the spring roll sheets into 6 pieces.
• Put in the bean paste.
• Fold into triangles.
• Mix the egg and the plain flour.
• Put the pancake on one side and the sesame seeds all over the other.
• Fry for a couple of minutes.
• Serve hot.

COLD SESAME NOODLES WITH SHREDDED CHICKEN

Steps:

• First, make the shredded chicken. (As noted above, you can do this the day before and just take the shredded chicken out of the refrigerator before you begin the final preparations.) Boil 4 qts. of water with one tablespoon of salt. When the water reaches a boil, add the chicken and cook for about 20-25 minutes.
• Pour out the water and allow the chicken to cool on a cutting board or in a bowl.
• If you are unable to find toasted sesame seeds, toast the sesame seeds in a medium skillet over medium heat, stirring frequently, until golden and fragrant, about 10 minutes. Reserve 1 tablespoon sesame seeds in a small bowl.
• In a blender or small food processor, puree the remaining 3 tablespoons sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce, and sugar until smooth, about 30 seconds. With the machine running, add hot water 1 tablespoon at a time until the sauce has the consistency of heavy cream, about 5 tablespoons; set the mixture aside (it can be left in the blender jar or food processor workbowl). If you wish, add the crushed red pepper for a little zing. (Start with 1/8 of a teaspoon and go from there.).
• Bring 5 quarts water and the other tablespoon of salt to a boil in a stockpot over high heat. While you wait for the water to boil, you can shred your chicken.
• Using 2 forks, shred the chicken into small, bite-sized pieces and set aside.
• Add the noodles to the boiling water and cook them according to the directions on the package (about 4 minutes for fresh and 10 minutes for dried pasta).
• Drain the noodles, return them to the pot, then rinse them again with cold running tap water until they are cool to the touch; drain them again.
• In a large bowl, toss the noodles with the sesame oil until evenly coated. Add the shredded chicken, scallions, carrot, and sauce; toss to combine. Divide among individual bowls, sprinkle each bowl with a portion of reserved sesame seeds, and cucumber decoration and serve.