Breakfast · Chinese · 15 min
Jianbing (Beijing-Style Savory Crepe with Hoisin and Cilantro)
- Calories
- 449
- Protein
- 29g
- Carbs
- 36g
- Fat
- 21g
Ingredients
- 33 g mung bean flour
- 34.7 g all-purpose wheat flour
- 150 ml water
- 108.3 g chicken breast
- 5.9643 tsp sesame oil
- 0.25 tsp salt
- 15.2 g hoisin sauce
- 5 g sweet chili sauce
- 7.6 g fresh cilantro
- 7.6 g scallions
Method
- 01In a bowl, whisk mung bean flour, all-purpose wheat flour, and 150ml water until smooth and thin. Set batter aside to rest for 10 minutes.
- 02Heat 1 tsp of sesame oil in a non-stick skillet over medium-high heat. Add finely minced chicken breast and salt, cooking for 4 to 5 minutes until completely cooked through, opaque throughout, and reaching an internal temperature of 165°F (74°C). Transfer chicken to a bowl.
- 03Wipe skillet clean and lightly coat with remaining 1.5 tsp sesame oil over medium heat.
- 04Pour batter into pan, swirling immediately to form a thin, round crepe. Cook for 2 minutes until edges lift and bottom turns light golden brown.
- 05Spread hoisin sauce and sweet chili sauce evenly over the crepe. Distribute cooked minced chicken, chopped cilantro, and chopped scallions across the center.
- 06Fold opposite sides of crepe inward to form a sealed rectangular packet. Serve immediately while hot and crisp.
Cook it with the whole plan around it
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