This simple street food is made with flour crepes and covered with eggs. You will find different styles of this Taiwanese Pancake throughout all regions. Each vendor makes them with their own special batter. Some are made crispy while others are more fluffy. This version is adapted from my aunt Sue’s recipe.
- Yu Tsai
Serves3 to 4
Prep time10 Min
Cooks in10 Min
photo by Yu Tsai
1/2 cup (5ml) all-purpose flour
2 tablespoons tapioca powder
1 1/2 cups (375ml) water
1/2 tablespoon salt
1/2 tablespoon sugar
4 bundles of green onions
Instructions for Chicken:
Dice the chicken thighs into 1 inch pieces. They can vary slightly in size and shape. It adds character to the dish.
In a big bowl, combine soy sauce, minced garlic, ginger, Shaoxing wine, white pepper, black pepper, salt, sugar, baking powder and Chinese five spice powder.
Mix well and add the diced chicken into the bowl, cover it and marinate overnight in the refrigerator. Longer the better for the flavor to really sink in.
Mix dry ingredients together: All-purpose flour, Tapioca powder. This is what gives the pancakes the bouncy texture. We will have enough batter here to make about 4 omelets.
Add salt and sugar.
Beat 1 egg into our dry ingredients.
Slowly add water and mix until smooth.
If you like your pancake to be thicker and heavier, add less water, more water will yield a thinner pancake.
Set this mixed batter aside until ready to use.
Chop green onions.
Heat a large nonstick pan or oiled skillet to medium heat.
Pour a thin layer of crepe batter to the pan. Move the pan around to let it thin out. Cook for about 30 seconds.
Add green onions, about ½ cup (80g)
Crack an egg onto our pancake and break the yolk. Don’t beat the egg beforehand so that some area of the pancake will have more egg whites and other area have more yolk to give each bite a different texture and taste.
Cook for about a minute, until the egg is not too runny, and flip.
When egg sets, flip the pancake over so that it returns to egg side up.