Are you interested in trying a new recipe today? Cong you bing also known as a scallion pancake, is a Chinese, savory, unleavened flatbread folded with oil and minced scallions (green onions). Add fried chicken to your cong you bing for a delicious treat!
Cong you bing with Chilli and Spring onion dressing and Japanese Fried Chicken
Cong You Bing
8 spring onions sliced
420g Cake Flour
85ml Luke Warm water
15ml Sesame Oil
100g butter, melted
Place the flour and salt in the bowl of a stand up mixer and lightly mix together using a dough hook.
Pour the oil in and mix through, once the oil is mixed through pour the water in steadily and leave to knead until the dough forms a ball.
Split the dough into 6 balls.
Roll each ball out into a circle, 3mm thick, brush with butter and then sprinkle with spring onions. Start at one point and roll the pastry up into a long strip, then roll the pastry strip into a spiral before rolling the pastry out flat again.
Warm up a pan, drizzle with sesame oil and toast each pancake about 30seconds a side.
Chilli Oil and Spring Onion Dressing
10 Spring Onions, sliced
150ml Chilli Oil
50ml Lime Juice
In a bowl mix together the spring onions, chilli oil and lime juice.
Japanese Fried Chicken
For the marinade:
45ml Rice Wine Vinegar
45ml Lime Juice
30ml Soy sauce
15ml Sesame Oil
10 Garlic cloves, peeled
2 Red Onions, peeled
15g Ginger, peeled
1 teaspoon Salt
½ teaspoon White Pepper
4 Chicken Thighs, boneless, skinless
Place all the ingredients besides the chicken in a food processor and blend until smooth.
Cut each chicken thigh into 3 pieces and place into the marinade.
Leave the chicken in the marinade overnight.
For the seasoned flour:
1 teaspoon freshly ground white pepper
1 teaspoon fine salt
1 teaspoon toasted sesame seeds
1 teaspoon dashi powder
1 teaspoon chilli powder
1 teaspoon ground ginger
1 teaspoon onion powder
1 teaspoon garlic powder
Mix all the ingredients together in a bowl until well combined.
To fry the chicken:
Remove the chicken from the marinade.
Heat up a litre of vegetable oil in a heavy based pot to 160˚C.
Coat the chicken pieces in the seasoned flour then place the chicken into the oil, fry for about 8 minutes till cooked.
Once the chicken is cooked, remove from the oil with a slotted spoon and drain on kitchen towel. Season with salt and pepper.
The Recipe was created by Liam Tomlin
Liam Tomlin was born in Dublin, where his career as a chef began at the age of 14. He gained experience in some of I Europe’s finest kitchens, before moving to Australia in 1991. … The author of two well-respected books, BANC and Season to Taste, Liam is proud to publish his third in South Africa.
Have a look at some of our stock to see if you can have a try at this recipe