The final ingredient I’ve chosen from CAI’s omakase box is none other than these Chinese chives (Kochi). Filled with Vitamin E, B-carotene and Allicin, regular consumption of Chinese Chives can help to purify your blood, boost your immunity and has anti-aging properties.
I’m a big fan of Chinese Chives, be it in dumplings or as stir-fry, it is a regular ingredient in my fridge. This Crispy Chives Pancakes recipe is modified from the popular Chinese Spring Onion / Green Onion Pancakes. In my humble opinion, the texture of a perfect Chinese pancake should be light, crispy and flaky all at the same time. It should be bursting with a substantial amount of the star ingredient – Chinese chives. This recipe is just that.
Besides using a low protein flour, a neat trick to achieve that texture is to “fluff” the pancake with a pair of tongs by loosening and squeezing the edges together. If you’ve seen how the prata man prepare your prata, you’ll know what I’m talking about.
You could freeze uncooked portions (like I did) and thaw them at room temperature for 30 mins before hitting the pan.
1 cup (128 g) all-purpose flour
½ cup (64 g) cake flour
¾ cup (175 ml) hot / boiling water (or slightly more if needed)
8 stalks Chinese chives
1 tsp salt
Sea salt flakes
Makes 3 x 8-inch pancakes
Recipe adapted from: All Under Heaven: Recipes from the 35 Cuisines of China
In a large bowl, add both flours and 1 tsp salt and mix well.
Add hot water a little at a time and stir until a lumpy dough forms.
Transfer onto a clean lightly floured surface and knead the dough for 6 – 8 mins, until smooth and shiny.
Roll into a ball, cover with a damp paper towel and set aside for 30 mins.
Meanwhile, dice the Chinese chives and place into a bowl.
After 30 mins, divide the dough into 4 portions.
Set three pieces of dough aside and cover with damp towel.
Flatten one dough and use a floured rolling pin to gently roll out into a large 12-inch thin sheet.
Brush a light layer of vegetable oil, sprinkle Chinese chives and add some sea salt flakes evenly.
Roll into a log shape and coil it into a circle, like cinnamon roll. Rest for 10 mins.
Flatten the dough gently into an 8-inch round disc. To freeze extra portion, place each pancake in between 2 sheets of baking paper.
To cook, preheat non-stick pan on medium heat and add 1 tbsp oil.
Brown each side for 1 – 2 mins and brush on more oil if needed.
Flip and repeat. Total cooking time should be 6 – 8 mins.
Loosen and squeeze the pancake with your spatula to create texture layers.
Cut into even pieces and serve warm.