Peking-Style Hoisin Chicken Blini Rolls

Method

1. Pat the chicken dry with paper towels. Mix the soy sauce, five-spice and honey, rub it all over the chicken and marinate for 15 min.

   Add in this stepBoneless chicken thighs, skin on 240 gSoy sauce 1 tbspFive-spice powder ½ tspHoney 2 tsp

2. Meanwhile, beat the eggs and salt in a bowl, whisk in the milk, then sift in the flour and whisk until lump-free. Finish with the sesame oil for a nutty aroma and leave the batter to rest.

   Add in this stepEggs 1Salt 1 pinchMilk 200 mlPlain (all-purpose) flour 90 gToasted sesame oil 1 tsp

3. Heat part of the oil in a 24 cm frying pan and lay the chicken in skin side down. Cook on medium heat for 8 min, until the skin is deep brown and crisp, then turn and cook 6 min more; it is done when the thickest part shows no pink and the juices run clear (75 °C). The honey burns easily, so keep the heat moderate. Rest for 5 minutes, then slice thinly.

   Add in this stepNeutral oil 0.4 tbsp

   medium heat

4. Scrape the seeds out of the cucumber and cut it into thin 8 cm batons; cut the spring onions into thin strips of the same length.

   Add in this stepCucumber ½Spring onions (scallions) 2

5. Wipe the chicken fat out of a 20 cm pan, heat it on medium heat and brush with the remaining oil. Pour in a thin layer of batter, swirl, and cook for 1 min per side to make about 8 blini, stacking and covering them as you go.

   Add in this stepNeutral oil 0.6 tbsp

   medium heat

6. Spread each blin thinly with hoisin, lay chicken, cucumber and spring onion along one side, fold in the sides and roll up.

   Add in this stepHoisin sauce 3 tbsp