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Scallion Pancakes with Spicy Hoisin and Jalapeno Shredded Chicken

13 Apr

I was not at all sure how these were going to turn out, but was very pleasantly surprised.  As you can (sort of) see from the picture, the scallion pancakes flake into crispy layers.  The smoke of the sesame oil and the onion-y goodness of the scallions worked really well.  These are very time consuming and a lot of work, since each pancake needs to be rolled out a total of three times.  They are, however, very much worth the time and effort.  The heat from the sriracha and jalapeño worked really well with the pancakes and sweetness of the hoisin.

I very much recommend you go take a look at the walk-through at Serious Eats, because it has some great pictures that demonstrate the process.  Overall, however, these are not difficult – they just take some time and some muscle.

Scallion Pancakes with Spicy Hoisin Sauce and Jalapeño Shredded Chicken

Scallion Pancakes:

Adapted from Serious Eats

2 cups all-purpose flour, plus more for dusting

About 1 cup boiling water

About 1/4 cup sesame oil

2 cups scallion greens, thinly sliced

1/4 cup canola oil

Place flour in the bowl of a food processor fit with dough blade.  With processor running, slowly drizzle in about 3/4 of boiling water.  Process 15-20 seconds.  If dough doe snot come together in a ball and ride around the blade, slowly add remaining boiling water about 1 tbs. at a time until it does (I used the full cup of water).

Transfer to a floured work surface and kneed to form a smooth ball.  Transfer to a bowl and cover with a damp towel or plastic wrap.  Let sit 30 minutes at room temperature or up to overnight in the refrigerator.

Preheat oven to 200º.

Divide dough into six even pieces and roll each into a smooth ball.  One ball at a time, roll out dough into a disk roughly 6″ in diameter on a lightly floured surface.  Using a pastry brush, paint a thin layer of sesame oil over the top of the disk.  Roll up disc like a jelly roll, then twist into a tight spiral, tucking the end underneath.  Flatten gently with hands, then re-roll into 6″ disk.

Paint another layer of sesame oil with pastry brush.  Sprinkle with about 1/3 cup scallions and roll up like a jelly roll again.  Twist into a spiral, flatten gently with your hands, and then re-roll into a 5-6″ disk.  Repeat previous steps with the remaining five balls.

In a 10″ cast iron skillet, heat canola oil over medium-high heat until shimmering.  Carefully place first pancake in hot oil.  Cook, shaking pan gently, until bottom is golden brown, about 2 minutes.   Carefully flip with a spatula or tongs (make sure not to burn yourself by splashing the oil!).Cook, shaking pan gently, until the other side is golden brown, another 2 minutes.  Transfer to a paper towel lined plate to drain.  Transfer to 200º oven to keep warm.

Repeat process with remaining five pancakes.

Serve with jalapeño shredded chicken and spicy hoisin sauce.  Assemble according to taste.

Jalapeño Shredded Chicken:

1 jalapeño, stem, ribs, and seeds removed, minced

1 cup leftover roast chicken with hoisin-sriracha glaze

Heat olive oil over medium-high heat in a small sauce pan.  Add jalapeño and sauté 2-3 minutes.  Add chicken and shred with forks.  Cook, covered, stirring frequently, until heated through, about 15 minutes.

Spicy Hoisin Sauce:

1 1/2 tbs. hoisin sauce

1 tbs. sriracha

1 tbs. rice wine vinegar

2 tbs. whites from green onions

Whisk together all ingredients and let sit about an hour for flavors to meld.

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