Fern Chicken Pancake

Last updated 2026-11-15 — Ingredients: 500g refined flour   Seasonings: 300g chicken, 80g fiddlehead ferns, lard, salt, monosodium glutamate, Sichuan peppercorn powder, pepper, minced ginger, and other appropriate amounts.   Preparation method: Deep-fried. Use refined flour to make 30% hot water dough and 70% fermented dough (the fermented dough should be well neutralized with alkali). Knead the two doughs together, divide into pieces, and layer with fat. Use “hand-pulled crispy layer” (i.e., when layering, mix cooked flour with Sichuan peppercorn powder, salt, and salad oil to make a “thin crispy layer”). Then roll into strips, cut into pieces, wrap the filling, shape into pancakes, and deep-fry until golden brown on both sides.   Flavor characteristics: The crispy crust has a ripple-like texture, golden in color, crispy outside and tender inside, with the fresh aroma of fiddlehead ferns. This variety won a gold award at the First National Gourmet Festival.   Technical tips: Maintain an appropriate ratio of fermented dough to hot water dough, fry over medium heat, and ensure the layers are clearly visible. (Zunyi)