Crispy Drumstick Sandwich

Recipe Cooking Instructions:

Ingredients:
For Pancakes:

• 200g all-purpose flour
• 2g yeast
• 115ml warm water

For Chicken Filling:

• 3 chicken drumsticks
• 1 spring onion (cut into sections)
• 2 slices of ginger
• 1 tbsp vegetarian oyster sauce
• 1 tbsp soy sauce
• 1 green bell pepper (chopped)
• Water (as needed)

Cooking Instructions:

Step 1: Prepare the Dough

1. Add yeast to the flour and gradually stir in warm water until the mixture forms a flocculent dough.
2. Knead the dough until smooth, cover with plastic wrap, and let it ferment until it doubles in size.
3. After fermentation, roll the dough into thin, round pancakes. Cut each pancake in half and roll them into cone shapes, flattening slightly.

Step 2: Cook the Pancakes

1. Heat a non-stick pan on low heat and fry the rolled pancakes until both sides are golden brown and fully cooked. Set aside.

Step 3: Prepare the Chicken Filling

1. Blanch the chicken legs with spring onion and ginger, removing any foam.
2. Transfer the chicken legs to an electric pressure cooker. Add more spring onion, ginger, vegetarian oyster sauce, soy sauce, and enough water to cover. Cook until the chicken is tender.
3. Once cooked, shred the chicken leg meat and mix with finely chopped green bell peppers. Add a bit of the cooking broth to moisten the filling.

Step 4: Assemble the Sandwich

1. Slice the pancakes open to form a pocket.
2. Stuff each pocket generously with the chicken and bell pepper mixture.
3. Serve immediately, enjoying the contrast between the crispy pancake and the juicy filling!
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5. 

6. Make Hand-Grasped Pancake (手抓饼) at home:

   Ingredients

   • 2 cups (250g) all-purpose flour
   • 1/2 teaspoon salt
   • 3/4 cup (180ml) hot water
   • 2 tablespoons vegetable oil (plus extra for cooking)
   • 1/4 cup chopped scallions (optional)
   • 2 tablespoons softened butter or lard (for layering)

   Instructions

   1. Make the Dough:

   • In a mixing bowl, combine the all-purpose flour and salt. Gradually pour in hot water while stirring with a spoon or chopsticks.
   • Once the dough begins to come together, knead it on a lightly floured surface until smooth and elastic (about 8–10 minutes).
   • Cover the dough with a damp cloth and let it rest for 30 minutes.

   2. Prepare the Layers:

   • Divide the dough into 4 equal portions and roll each portion into a smooth ball.
   • Roll out one ball into a thin, round sheet using a rolling pin. Brush the surface with a thin layer of softened butter or lard and sprinkle with chopped scallions (if using).

   3. Create the Layers:

   • Roll the sheet of dough into a tight log, then roll the log into a spiral (like a cinnamon roll).
   • Flatten the spiral gently with your palm, then use the rolling pin to roll it out into a thin pancake (about 6–8 inches in diameter). Repeat for the remaining dough portions.

   4. Cook the Pancakes:

   • Heat a non-stick skillet or frying pan over medium heat and add a small amount of oil.
   • Place a pancake in the skillet and cook for 2–3 minutes on each side, or until golden brown and crispy. Flip occasionally to ensure even cooking.
   • Repeat with the remaining pancakes, adding more oil as needed.

   5. Serve:

   • Stack the pancakes and lightly crush them with your hands (optional) to separate the layers, giving them the characteristic "hand-grasped" texture.
   • Serve warm as a snack or side dish. These pancakes are great plain or paired with dipping sauces, fried eggs, or fillings like ham and cheese.

   • Premade Pancake dough:

   • make several dough in advance, flatten and separate using parchment papers, frozen in freezer. Take one and wait for a few minutes for it to defrost. Use when needed. 
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