Kimchi雞肉煎餅 Kimchi and chicken pancake

這食譜是用-＞Kimchi芝士雞肉釀雞翼剩下的餡料製作而成。不論韓式，中式，日式煎餅粉大多加麵粉，發粉或糯米粉粘米粉此類澱粉作黏合。再另加鹽，蛋，蝦，蝦米菜甫，葱等增加味道和口感。食譜中有Kimchi, 芝士, 本身已經夠惹味了。


材料(2片）：
雞肉(雞搥肉） 小半碗
Kimchi 2湯匙
Mozzarella cheese  2湯匙
蛋 1隻
低筋粉 1湯匙
木薯粉 1湯匙
水 約半碗
油 1茶匙
鹽，白胡椒粉各適量

做法：
1. Kimchi和雞肉分別打爛，加入芝士, 油，蛋，麵粉和白胡椒粉。(如果用以上Kimchi雞肉芝士釀雞翼剩下的餡料，那只需由加，油蛋，麵粉開始了）

2. 逐少加入凍滾水，攪勻，用匙羹勺起，向下慢慢滴出便停了。

3. 預熱鐵pan, 落油，注入一勺煎餅漿。待一面凝固及金黄，反轉，繼續煎另一面。期間灑少許鹽調味。

4. 軟軟糯糯，配一些青瓜絲，酸蘿蔔絲和韓式辣椒醬，已很滿足了

Ingredients (2 pieces ) :
1/2 bowl meat of chicken drumsticks
2 tbsp Kimchi
2 tbsp Mozzarella cheese
1 egg
1 tbsp plain flour
1 tbsp tapioca flour
Around 1/2 bowl tepid water
1 tsp oil
A pinch of salt and ground white pepper

Method :
1. Mince the chicken meat, then Kimchi in a food processor. Mix them together with Mozzarella cheese, flour, white pepper, oil and egg.
2. Gradually add in water until it is mildly running after pick up by a spoon.
3. Preheat an iron skillet,  heat oil, pour a scoop of batter into the pan. When set and brown, flip to continue until golden brown. Season with a bit salt.
4. Serve hot with cucumber strips, pickled raddish and Korean chili paste. Enjoy!