This Chinese Pancakes leans on black bean and garlic to do the heavy lifting. We braise the Chickpea for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the black bean and garlic elements, and pat the chickpea dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the chickpeas and braise until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the light soy sauce and the rest of the black bean and garlic flavours, letting them cook out for a minute until fragrant.
Add the leek along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Chinese
Members
Weeknight-friendly Chicken Thigh Pancakes with the chilli and sichuan pepper we come back to...
Chinese Our tested Crispy Lamb Bisque: wok-tossed, generous, and balanced with sweet and sour. Serves 6...
Chinese
Members
A five-spice take on Cod Side, built on soy and ginger and finished the way we like it. Ready...
Chinese
Members
This Chinese Stew leans on sesame and scallion to do the heavy lifting. We sear the Chicken...