Combine water and flour, then mix with Campbell’s Cream of Mushroom Condensed Soup and whisk to pancake batter.
Grease and heat up a skillet with some oil over medium heat, stir fry scallion and both mushrooms, then season with a pinch of salt. Add pancake batter to stir fry for 20 sec. Reduce to low heat and pan fry each side for 2-3 minutes to make pancake.
Ingredients of chicken steak sauce mixed well and set aside.
Marinate chicken steak, pan fry in a skillet over low heat until golden, each side for 4 minutes, then sit for 2-3 minutes afterwards. Cut into thin slices and top over pancake.
Serve together with some kimchi, scallion and chili on the side. Ready to serve.
Add water to flour in few intervals when making batter to allow water to be thoroughly absorbed.
Stir in chicken steak sauce after cutting to enhance flavour absorption.