STIR - FRY PEKING CHICKEN

Ingredients:

1	kg	MAGNOLIA CHICKEN STATION THIGHS, skinned, filleted
150	g	PUREFOODS SWEET HAM, cut into strips
.75	tbsp	MCCORMICK CHINESE 5-SPICE POWDER
1	tsp	MCCORMICK GROUND BLACK PEPPER
4	tbsp	cooking oil
50	g	ginger, sliced
50	g	garlic, chopped
80	g	shallots, chopped
40	g	red bell peppers, julienne
40	g	green bell peppers, julienne
70	g	leeks, sliced lengthwise
100	g	cucumbers, sliced lengthwise
180	g	Iceberg lettuce

6	tbsp	Lee Kum Kee Hoisin Sauce
3	tbsp	dry sherry

Procedure:

In a mixer, combine flour, sugar, sesame oil and water. Mix until well-blended. Knead dough on a lightly floured surface. Form into a sausage-like shape and cut into individual pieces. Roll and flatten each piece using a rolling pin. Brush one side of the pancake and top with another pancake. Continue doing this until all pancakes have been piled up. Flatten with a rolling pin.
Dry skillet over medium heat. When hot, place pancake into the skillet. Turn pancake once. Pancake is ready when brown spots begin to appear. Put pancake in a steamer until ready to serve.
Mix 5-spice powder and black pepper. Marinate Magnolia Chicken in mixture for about 5 minutes.
Heat oil in a pan. When hot, stir-fry chicken for about a minute. Add ginger, garlic, and shallots while frying. Add oyster sauce, honey, sweet ham and bell peppers. Set aside.
In another pan, combine all ingredients for Peking Sauce. Stir and keep warm.
Assembly: In a plate, lay lettuce over one pancake and add stir-fried Peking Chicken. Top with cucumber and leeks. Roll and slice into two. Serve with Peking Sauce.

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