Chinese Duck Pancakes

Chinese Duck Pancakes

We had a roast duck and some leftovers so I thought that Chinese-style pancakes would be just a thing. And as we have a Chinese New Year tomorrow it is good to celebrate with this delicious, easy, ‘mmm’ factor snack.

Chinese Duck Pancakes

6-8 ready-made Chinese-style pancakes
2 cooked duck breasts or any duck meat, cut into strips
6 spring onions, trimmed and cut into thin strips
½ cucumber, cut into thin batons
4-6 tbsp hoisin sauce
1 tbsp butter

Heat a non-stick frying pan over medium heat. Melt the butter and add duck meat. Add 1 tbsp of hosin sauce and fry gently for 5 minutes. Meanwhile warm up ready-made pancakes. Peel them apart to separate the layers and steam or warm them up in the microwave.

First spread hoisin sauce on each pancake and then arrange the spring onions and cucumber. Add few pieces of duck and gently roll up. You can tie each pancake with chive or thin strip of spring onion. Serve immediately.


Paper Wrapped Chicken

parcels 1

These lovely parcels make enjoyable little meal. And are fun to make and delicious to eat.

Well wrapping was a bit of  technical challenge but I made it through. So a bit of advice: Practice! practice! practice! It’s worth the effort.

Paper Wrapped Chicken

6-8 chicken breast mini fillets
4 tbsp oyster sauce
3 tbsp soy sauce
2-3 spring onions, cut into 3 cm pieces
6 thin slices fresh ginger
4-5 chestnuts, cooked, peeled and chopped
1 yellow mini pepper, cut into slices
1 red mini pepper, cut into slices
1 chilli pepper, chopped
10-12 coriander leaves
1 liter oil
6-8 sheets greaseproof paper, dimensions: 30cmx15cm

Cut the chicken into bite-size chunks and marinade in oyster sauce and soy sauce for 1-2 hours.

Place greaseproof paper on a work surface and place slice of ginger and coriander leaf in the middle. Then place chicken, chestnuts, peppers, spring onions, chilli and finish of with one more coriander leaf. Wrap all in greaseproof paper – fold it in envelope. Secure packages tightly so that oil will not get into it. Repeat until all the packages are filled and all ingredients used up.

Heat the wok and when really hot add oil. When it is hot and slightly smoky add packages and deep-fry for 3 minutes (no longer). Then remove and drain on a wire rack. Serve while it is hot. But if required place in a hot oven so that they are warm till serving time.

Serve on its own or with little portions of plain rice.

Pork with Miso Soup, Pak Choi and Mushrooms

Pork with Miso Soup, Pak Choi and Mushrooms

There’s something magical about Chinese food. Chopsticks, soy sauce, noodles!!! Yes noodles – looooove it! So I eat them in laaaarge quantities.  (see my recipe) Enjoy!

Pork with Miso Soup, Pak Choi and Mushrooms


pork, 12-16 thin slices, marinated in soya sauce
200g rice noodles
2 spring onions, trimmed and finely shredded
3-4 medium mushrooms, sliced
1 small carrot, thinly sliced or shredded
50-60g pak choi
4-5 tbsp soy sauce
600 ml stock
1 sachet (10g) instant miso soup

If you have some pork leftovers it is great to use them up. Slice thinly and place with 1 tbsp of soy sauce in a little bowl for 5-10 minutes. If necessary prepare pork from scratch. Marinade for a few minutes in soy sauce and then fry  till tender. Chill and cut into thin slices.

In a large saucepan place stock, carrots, mushrooms and half the spring onions and simmer for 3 minutes. Add noodles, pork slices and pak choi and simmer for a further 4-5 minutes till noodles are fully cooked. Add soy sauce and whisk in miso soup. I used Sanchi instant sachets. Simmer for 2 minutes.

Pour into warm soup bowls and garnish with remaining spring onions.

Bon appetit.