Chinese bok bang pancakes

Ingredients:

Pancakes

• 1 3/4 cups all-purpose flour, plus 1/2 cup for dusting
• 3/4 cup boiling water
• 1.5 tbsp. l. sesame oil
• Cantonese Fried Chicken (see recipe below)
• White parts of 6 green onion stalks, cut into 5cm long strips
• Hoisin sauce (see recipe)
• Hoisin sauce:
  1/3 cup hoisin sauce
• 1 tbsp. sugar
• 1 tbsp. l. sesame oil
• 1 tbsp. l. Chinese Shaoxing rice wine or brandy

Filling

• 1 whole chicken, thoroughly washed and dried (1.6 kg)
• 1/4 dried tangerine peel (about 5 cm long)
• 3 cinnamon sticks
• 1 2.5cm piece ginger, lightly crushed.
• 3 whole star anise (star anise with 8 tips)
• 2 tbsp. salt
• 2 tablespoons of sugar
• 1/4 cup Chinese white rice wine or gin
• 1 whole nutmeg
• 10 cups of cold water

Chicken glaze

• 1.5 tsp Chinese Shaoxing rice wine or sherry
• 1.5 tablespoons of honey dissolved in 3 tablespoons of boiling water
• 1.5 tsp Chinese white rice vinegar
• 3/4 tsp cornstarch
• 6 cups peanut oil (for frying)

Preparation:

1. Place flour in a bowl. Slowly pour in boiling water and stir in one direction with a wooden spoon. Once the flour has absorbed the water and cooled, form the dough into a ball and place it on a floured work surface. Knead the dough for 2 minutes until completely smooth. Place it in the bowl, cover with plastic wrap, and let it rest for 30 minutes.
2. On a floured work surface, roll the dough into a 30 cm long log and divide it into 12 pieces (each 2.5 cm long). Press each piece flat with the palm of your hand, using more flour if the dough is sticky. Cover any dough you're not working with with plastic wrap.
   
   Work with two pieces of dough at a time. Gently brush one side of each piece with sesame oil and place one flat, oiled piece on top of the other.
   
   Roll them together into circles with a diameter of 18 cm. This will create a double-layered flatbread. Repeat the same steps until you have 6 double-layered flatbreads.
3. Heat the wok over low to medium heat for one minute.
   
   Place a double pancake in a dry wok and fry for one minute, until the batter bubbles. (Monitor the wok temperature carefully. If it's too hot, the pancakes will burn.) Flip the pancake over and fry until a few brown spots appear. Remove the pancake from the pan and separate into two layers.
   
   You'll end up with two pancakes, lightly browned on one side and white on the other. Repeat this process until you've used all the batter and have 12 pancakes.
4. Before serving, steam the pancakes in a stack for 5-7 minutes, until soft and hot. Brush with seasoned hoisin sauce, top with chicken slices, add the white parts of the green onions, and fold to form a parcel, closed on three sides but open at the top. Serve immediately.
   
   Hoisin sauce: Place the sauce, sugar, sesame oil, rice wine in a bowl and mix well.
5. Cantonese fried chicken
   
   Combine all the ingredients for the broth in a large saucepan (preferably an oval roasting pan) and bring to a boil. Cover the pan, reduce the heat, and simmer for 20 minutes. Increase the heat to high and bring the contents back to a boil. Add the chicken, breast-side up, to the broth. Cover. When the broth begins to boil, reduce the heat and simmer for 15 minutes. Turn the chicken over and repeat the process.
   
   Turn off the heat and let the chicken rest in the liquid: cover the pot with a lid and let it sit for 10 minutes. Transfer the chicken to a wire rack set over a plate and let the liquid drain. To help drain the liquid, pierce the skin with a fork. Remove all ingredients from the pot, reserving the liquid for later use.
6. Combine all the dressing ingredients and brush the chicken thoroughly with the mixture. Let the chicken dry completely for about 6 hours. Turn the chicken over regularly, being careful not to smear the glaze. (A hair dryer will cut the drying time in half.)
   
   Heat a wok over high heat for 1 minute. Add peanut oil and heat to 190°C (350°F). Using a large Chinese colander, lower the chicken breast-side down into the oil and deep-fry for 3 minutes. Spoon oil over the chicken to ensure even frying.
   
   Flip the chicken over, inserting a wooden spoon into the cavity underneath, and cook for another 3 minutes, basting the chicken with oil as before. Repeat this process until the chicken is golden brown. Turn off the heat. Remove the chicken and let it drain. Place the bird on a cutting board and cut the skin-on meat into 2.5-5 cm (1-2 in) pieces.