Sichuan Saliva Chicken


200g all-purpose flour
1½ teaspoon salt
125ml water
3-4 scallions or green onions, green parts only
2 tablespoons oil/sesame seed oil, for brushing
Oil, for frying


1. Combine the sifted flour and salt in a large bowl
2. Bring the water to the boil, then stir slowly into the flour. Knead continuously for about 15 minutes until the dough loses it's stickiness and becomes a smooth ball. Add more flour is the dough is still sticky, or a little more water if it's too dry. Place the dough in a bowl, cover with a damp cloth, and leave for 30 minutes
3. Add the scallions/spring onions to the dough, and mix/fold well into the mixture. Follow the above instructions to form pancakes ready for frying
4. Add 6mm of oil into a frying pan and shallow fry each pancake. Fry for about 1 minute, then flip over to cook the other side. Continue flipping if necessary, and press down with a spatula to cook the whole surface evenly
5. Once cooked, take out the pan and place onto a piece of kitchen towel to absorb the excess oil. Cut into small, pizza-shaped segments, then serve


Crispy, savoury, and oh-so moreish, this cheeky snack is a Chinese street food favourite, eaten on streets and in homes country-wide


Serves 2


Sunday, June 5, 2016 - 11:44am


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