Chicken and Vegetable Pancakes
This chicken and vegetable pancake is a low-fat dish loved by both adults and children. It tastes light and non-greasy, and each bite is packed with the sweetness of fresh vegetables and the umami of chicken and shrimp. It is healthy, delicious, and suitable as a main meal or an afternoon snack.
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🍳 Cooking Flow
Wash and finely chop all vegetables (cabbage, chives, green onion, carrot, onion, garlic, ginger). → Process the frozen chicken breast into minced meat, add seasonings to create a sticky texture, and roughly chop the shrimp. → Mix all prepared ingredients, seasonings, eggs, and flour into a uniform batter. → Heat the pan, portion the batter into the pan, and fry over medium-low heat until golden brown and cooked through on both sides. → Serve and enjoy, optionally paired with shredded cabbage or your favorite dipping sauce.
Cooking Steps
Brief Cooking Order
Wash and finely chop all vegetables (cabbage, chives, green onion, carrot, onion, garlic, ginger). → Process the frozen chicken breast into minced meat, add seasonings to create a sticky texture, and roughly chop the shrimp. → Mix all prepared ingredients, seasonings, eggs, and flour into a uniform batter. → Heat the pan, portion the batter into the pan, and fry over medium-low heat until golden brown and cooked through on both sides. → Serve and enjoy, optionally paired with shredded cabbage or your favorite dipping sauce.
Introduction
This chicken and vegetable pancake is a low-fat dish loved by both adults and children. It tastes light and non-greasy, and each bite is packed with the sweetness of fresh vegetables and the umami of chicken and shrimp. It is healthy, delicious, and suitable as a main meal or an afternoon snack.
Step 1
Wash the cabbage thoroughly, stack neatly, and cut into 1cm squares, weighing about 80g.
Step 2
Prepare about 30g of chives and 1 small stalk of green onion, finely minced.
Step 3
Peel 1 small carrot, dice it, and pulse in a food processor 4-5 times until finely chopped.
Step 4
Dice half an onion (approx. 100g); if preferred, you can also pulse it in a food processor.
Step 5
Grate about 15g each of fresh garlic and ginger.
Ingredients List
Important Notes
This is a low-fat dish, tasting light and non-greasy; it is very healthy. 😀
The batter can be prepared the night before; cover the surface directly with plastic wrap to prevent air exposure, then cover the container and refrigerate. It is recommended not to store for more than 24 hours to avoid spoilage. 💡
Freezing the batter is not recommended, as it will become watery and unusable after thawing. ⚠️
These pancakes are great for bento boxes; simply reheat in an oven or microwave after being refrigerated or frozen. The crust may lose its crispiness upon reheating, but the flavor remains excellent. 🍴
If allergic to eggs or flour, you can substitute eggs with sparkling water and flour with gluten-free flour; tofu can also be added for extra flavor. 👥
If you don't eat chives, you can replace them with green onions or any other vegetables you prefer; there are no restrictions on vegetable types. 🍳
For crispy pancakes, ensure the batter is cold; chilled sparkling water helps create a fluffy texture. 💡
Enjoy with a side of pre-prepared crunchy shredded cabbage, or dip in a little soy sauce or chili sauce to enhance the flavor. 🔥
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