Recipe: Chicken pancakes with kimchi
Pancakes stuffed with roast chicken, spicy kimchi and a horseradish emulsion - a truly exotic dish!
Chicken pancakes with kimchi and horseradish emulsion. Picture: Supplied
Want fine dining splendour in your own home for a dinner party? Chef Jack Coetzee from Urbanologi shares this recipe that you can replicate with no hassle.
Ingredients
1 whole chicken
1 lemon
50g butter
Salt
Thyme
1 apple, to garnish
15g coriander, to garnish
Pancake batter
250g cake flour
250ml milk
2 eggs
5g fine salt
Kimchi
125g sugar
100g garlic cloves, minced
100g fresh ginger
60g kochukaru (Korean chilli powder)
75ml usukuchi (light soy sauce)
75ml fish sauce
2 tbsp shrimp paste
50g spring onions, sliced
50g carrots, julienned
700g Chinese cabbage
10g salt
Horseradish emulsion
75ml creamed horseradish
15ml whole grain mustard
75ml soy sauce
30ml with wine vinegar
2 egg yolks
15 ml miso paste
Method
Roast chicken
1. Preheat the oven to 220°C. Melt the butter, add a couple pinches of salt and massage chicken.
2. Quarter the lemon and stuff the chicken. Add the rosemary too.
4. Place on a baking tray and roast until golden brown.
3. Pick the flesh off the chicken to use in the pancake.
Pancakes
1. Mix all ingredients together, adjusting the consistency using milk. It should make a smooth batter.
2. In a medium-sized pan, heat and fry off your pancakes.
3. Keep them warm by placing them onto a plate and covering with tin foil.
Kimchi
1. Slice the cabbage 1 cm thick. Salt for 8 hours.
2. Blend the other ingredients together to form a paste. Rub paste through the cabbage.
3. Store in a cool dark environment for 30 minutes.
4. Alternatively, you can buy some already made kimchi. Thrupps in Illovo has a great one that comes in a jar.
Horseradish emulsion
1. Place all ingredients into blender, except the vegetable oil. Blend them into a paste.
2. While the blender is going, slowly pour the oil in until it’s emulsified and creamy.
To serve
1. Place the picked chicken back in to oven to heat up.
2. Lay out pancakes onto a chopping board. Generously spread the kimchi over the bottom half of the pancake.
3. Place hot chicken over the kimchi. Add horseradish mayonnaise over the chicken. Roll it up tight into a wrap.
4. Slice some Granny Smith apples to put on top of the pancake.
For more news your way, download The Citizen’s app for iOS and Android.
