Ingredients
– 2 Tbsp neutral oil
– 6 scallions white parts, green parts kept for later
– 4 oz (≈115 g) shiitake mushrooms, sliced
– 4 cloves garlic, minced
– 2 Tbsp fresh ginger, grated or finely minced
– 4 cups (≈1 L) high-quality chicken stock
– 2-3 cups (≈300-450 g) cooked chicken, shredded
– 6 oz (≈170 g) baby bok choy, cut into 1-inch pieces (rinsed well)
– 1 Tbsp soy sauce (adjust to taste)
– Pinch of white pepper
– 1 Tbsp toasted sesame oil
– chili crisp for garnish
– chopped cilantro for garnish
– extra sliced scallions for garnish
– toasted sesame seeds for garnish
Instructions
1-Preheat oven: Preheat your oven to 350 degrees F (175 degrees C).
2-Mix ingredients: In a large bowl, combine the flour, sugar, and salt. Stir in the eggs and milk until the batter is smooth.
3-Cook pancakes: Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
4-Prepare sauce: In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and cinnamon until the sugar is dissolved. Remove from heat and drizzle over pancakes.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧅 Rinse baby bok choy thoroughly to remove any grit before cutting.
🧄 Use fresh garlic and ginger for the brightest flavor; mincing or grating them yourself yields a better aroma than pre‑processed versions.
🌶️ Adjust seasoning gradually—start with the listed amounts and add more soy sauce or pepper to suit your palate.
- Prep Time: 12 minutes
- Cook Time: 18 minutes
- Category: Soup
- Method: One‑pot
- Cuisine: Chinese
- Diet: Omnivore
Nutrition
- Serving Size: 1 bowl (approx 350 ml)