John Myers
Ingredients for 1 servings:
- 60 g chili sauce, sweet and spicy
- 1 egg(s), size M
- 60 g spelt flour type 630
- 2 tbsp water
- 10 g margarine
- possibly Pul Biber
- 75 g onion(s), peeled
- 150 g chicken breast fillet(s)
- 70 ml chicken broth, strong
- 100 g herb cream cheese
- some sauce thickener
- some oil for frying
- some salt and pepper
- possibly lettuce leaves, green
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
First, whisk together all the ingredients for the pancake batter and let it sit for 10 minutes. Cut the onions into thin strips and the chicken into small cubes. Bring the cream cheese and broth to a boil and thicken slightly with a little sauce thickener. Season to taste. Fry the onions in oil until golden brown, add the diced chicken, season a little, and fry. Use the pancake batter to make two smaller pancakes, each about 20 cm in diameter. Mix the fried chicken with the sauce and heat through. Fill the pancakes with the sauce, fold over, and place on a plate. Spread some of the remaining sauce over the pancakes. Garnish with a green salad, if desired.
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