Sichuan Saliva Chicken

Ingredients

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

Preparation

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