Chinese-style chicken pancakes recipe
 This is a lower-calorie version of the classic Chinese dish that no one can resist – using chicken instead of duck lowers the fat content. Enjoy these pancakes at the weekend as a special treat. 6 chicken thighs, bone in and skin removed1 tsp Chinese five-spice powder1-calorie sunflower oil spray10–12 Chinese pancakessea salt and freshly ground white pepper 6 chicken thighs, bone in and skin removed 1 tsp Chinese five-spice powder 1-calorie sunflower oil spray 10–12 Chinese pancakes sea salt and freshly ground white pepper 400g/14oz ripe plums, stoned and quartered2 star anise¼ tsp Sichuan peppercorns, lightly crushed1 garlic clove, grated2cm/¾in piece fresh root ginger, peeled and grated1 tsp Chinese five-spice powder2½ tbsp red wine vinegar1 tsp granulated sweetener1 tsp soft brown sugar1 tbsp soy saucesalt and freshly ground black pepper 400g/14oz ripe plums, stoned and quartered 2 star anise ¼ tsp Sichuan peppercorns, lightly crushed 1 garlic clove, grated 2cm/¾in piece fresh root ginger, peeled and grated 1 tsp Chinese five-spice powder 2½ tbsp red wine vinegar 1 tsp granulated sweetener 1 tsp soft brown sugar 1 tbsp soy sauce salt and freshly ground black pepper ½ cucumber, trimmed and julienned3 spring onions, trimmed and julienned ½ cucumber, trimmed and julienned 3 spring onions, trimmed and julienned Method For the sauce, place the plums in a small saucepan with the star anise, peppercorns, garlic, ginger, five-spice powder, vinegar, sweetener, sugar and 50ml/2fl oz water. Bring to the boil and simmer for 10 minutes or until the plums are softened and the liquid is reduced.Remove the star anise. Leave to cool slightly.Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with a silicone mat or foil.Tip the plum mixture into a small food processor and blend until smooth. Transfer to a bowl and season with the soy sauce and a little salt and pepper if needed.To prepare the chicken thighs, rub all over with the five-spice powder. Season well with salt and white pepper and spray all over with the oil. Place the chicken thighs on the lined tray and cook on a high shelf in the oven for 40–45 minutes or until browned, cooked through and a bit crispy.Place the pancakes in a steamer over a saucepan of boiling water and warm through for a few minutes. Shred the chicken with two forks; discard the bones and any sinew.Place the pancakes, chicken, cucumber and spring onion on separate plates with the bowl of plum sauce alongside for everyone to assemble their own pancakes. For a lower-calorie option, use Little Gem lettuce leaves to wrap up your chicken in place of the pancakes. This will save you 166 calories. For the sauce, place the plums in a small saucepan with the star anise, peppercorns, garlic, ginger, five-spice powder, vinegar, sweetener, sugar and 50ml/2fl oz water. For the sauce, place the plums in a small saucepan with the star anise, peppercorns, garlic, ginger, five-spice powder, vinegar, sweetener, sugar and 50ml/2fl oz water. Bring to the boil and simmer for 10 minutes or until the plums are softened and the liquid is reduced. Bring to the boil and simmer for 10 minutes or until the plums are softened and the liquid is reduced. Remove the star anise. Leave to cool slightly. Remove the star anise. Leave to cool slightly. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with a silicone mat or foil. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with a silicone mat or foil. Tip the plum mixture into a small food processor and blend until smooth. Transfer to a bowl and season with the soy sauce and a little salt and pepper if needed. Tip the plum mixture into a small food processor and blend until smooth. Transfer to a bowl and season with the soy sauce and a little salt and pepper if needed. To prepare the chicken thighs, rub all over with the five-spice powder. Season well with salt and white pepper and spray all over with the oil. Place the chicken thighs on the lined tray and cook on a high shelf in the oven for 40–45 minutes or until browned, cooked through and a bit crispy. To prepare the chicken thighs, rub all over with the five-spice powder. Season well with salt and white pepper and spray all over with the oil. Place the chicken thighs on the lined tray and cook on a high shelf in the oven for 40–45 minutes or until browned, cooked through and a bit crispy. Place the pancakes in a steamer over a saucepan of boiling water and warm through for a few minutes. Shred the chicken with two forks; discard the bones and any sinew. Place the pancakes in a steamer over a saucepan of boiling water and warm through for a few minutes. Shred the chicken with two forks; discard the bones and any sinew. Place the pancakes, chicken, cucumber and spring onion on separate plates with the bowl of plum sauce alongside for everyone to assemble their own pancakes. Place the pancakes, chicken, cucumber and spring onion on separate plates with the bowl of plum sauce alongside for everyone to assemble their own pancakes. For a lower-calorie option, use Little Gem lettuce leaves to wrap up your chicken in place of the pancakes. This will save you 166 calories. For a lower-calorie option, use Little Gem lettuce leaves to wrap up your chicken in place of the pancakes. This will save you 166 calories.