Chinese-style chicken pancakes

1. 1

   For the sauce, place the plums in a small saucepan with the star anise, peppercorns, garlic, ginger, five-spice powder, vinegar, sugar and 50ml water.

2. 2

   Bring to the boil and simmer for 10 minutes or until the plums are softened and the liquid is reduced.

   10 min

3. 3

   Remove the star anise. Leave to cool slightly.

4. 4

   Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with a silicone mat or foil.

   200°C

5. 5

   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.

6. 6

   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.

   45 min

   200°C

7. 7

   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.

8. 8

   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.

9. 9

   For a lower-calorie option, use Little Gem lettuce leaves to wrap up your chicken in place of the pancakes.

1 serving ≈ 275 g

Nutrition values are estimates. - means data is unavailable.