#Chill Weekend

Korean Chicken Pancake

Cooking Time 45mins
Servings For 2
Please click the video to understand more!
Campbell’s Cream of Mushroom Condensed Soup 120g
Flour 3/4 cup
Water 1/2 cup
Scallion As appropriate
As appropriate
Enoki Mushroom As appropriate
Oil As appropriate
Salt As appropriate
Chicken Steak Sauce
Japanese Soy Sauce 2 tbsp
Rice Vinegar 1 tbsp
Scallion 1 tbsp
Water 1 tbsp
Sugar 1 tsp
Chili As appropriate
Sesame As appropriate
Korean Chili
Bean Sauce
As appropriate
Chicken Steak
Chicken Steak 1 pc (Marinade)
Sesame Oil 1 tsp
Japanese Soy Sauce 1 tsp
White Pepper As appropriate
Sesame As appropriate
Oil As appropriate
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.
  1. Add water to flour in few intervals when making batter to allow water to be thoroughly absorbed.
  2. Stir in chicken steak sauce after cutting to enhance flavour absorption.
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