SPRING ROLL–STYLE GINGER-MARINATED PULLED CHICKEN

WITH MUSHROOM
This small bite is created in the style of a spring roll but uses the EXPERIENCE LEVEL: #
YIELD: 20 BITES
French crepe technique. It lends itself to a cross-culture of flavors,
as the crepe is an unexpected foil for the zing of ginger and
Szechuan pepper oil.

CREPES 1  ½ cups chicken stock

1  ½ cups all-purpose flour 1 tablespoon cornstarch for thickening (optional)
1 teaspoon salt Lightly rinse chicken and pat dry. Combine all
MUSHROOM, GINGER, CHICKEN 3 X 3

6 eggs ingredients except cornstarch in a bowl, and toss

2 cups milk
In a large bowl, whisk the flour, salt, eggs, and milk
until smooth. (You can also use a blender.)
Heat a lightly greased 8-inch nonstick skillet. Add
6 tablespoons batter; lift and tilt pan to evenly coat
the bottom. Cook for 1–2 minutes until the top
appears dry. Remove from the pan and let cool on
a sheet pan. Repeat with the remaining batter until
you have 10 crepes.
GINGER-MARINATED PULLED CHICKEN
2 chicken breast halves with skin and bone
(1 ½ pounds total)
1 ½ teaspoons fresh lime juice
1 teaspoon Asian chili-bean paste with garlic
(preferably Lan Chi)
1 teaspoon red chili oil, or to taste
1 teaspoon Szechuan pepper oil, or to taste
1 teaspoon finely grated peeled fresh ginger
½ teaspoon finely grated peeled garlic
½ teaspoon minced fresh mild long red chile pepper,
such as Holland
½ teaspoon salt
1 cup fresh cilantro leaves
chicken to lightly coat. Allow to marinate for 2 hours
in an airtight container in refrigerator.
Place chicken in a pressure cooker and cook for 30–
40 minutes, or cook in a pot with a tight-fitting lid
in the oven at 350°F for 1 hour. Remove and let cool
on a wire rack; reserve the cooking liquid. Remove
skin and shred the chicken off the bone.
Strain the cooking liquid and heat on medium
high for 15–20 minutes, until it reduces to about 1
cup; thicken with cornstarch slurry if the liquid
has not naturally thickened. Let cool, and fold in
just enough to coat chicken mixture, about 3⁄4 cup,
reserving the remainder.
VEGETABLE JULIENNE
6 snow peas, julienned
1 (2-ounce) package enoki or shiitake mushrooms
½ carrot, peeled and julienned
1 scallion, sliced diagonally to make 4-inch pieces
1 teaspoon reduced cooking liquid from Ginger-
Marinated Pulled Chicken
Toss together. Drizzle just enough reduction to coat
the vegetables. Reserve in refrigerator for assembly.

4 | SMALL BITES BIG FLAVOR

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 ASSEMBLY:

Place a crepe on top of the work surface. Lay about the crepe over, then fold the crepe flaps in and roll
2 tablespoons of chicken mixed with sauce in the to create a spring roll. Cut in half before serving
center of the crepe. Top the chicken with a scoop and “tie” each piece with a narrow strip of green
(about 1 tablespoon) of the vegetable mixture. Fold scallion top.

CHEF’S NOTES: VARIATIONS: BEST SEASON:

This item cannot be rolled
ahead of time or the moisture
will seep into the crepes,
making them soggy.
The crepes can be made
one day ahead and held in
an airtight container at room
temperature.
Changing the chicken for pork, This is best in warmer weather
veal, or shrimp makes a fun (spring or summer), depending
alternative. on the freshness of the key
You can also change the crepe ingredients.
flavor with scallion and sesame
seeds, or add cilantro or basil—
use your imagination!

SMALL BITES | 5

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