• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 8 People
  • Difficulty Normal
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Recipe Ingredient

  • Preparation and cooking time : 45 minutes
  • Serves : 8 persons
  • Per person : 116Kcal, 13g Carbohydrates, 5g Protein, 5g Fat
  • Filling
  • Ingredients A
  • 1 tablespoon cooking oil
  • 1 onion, minced
  • 1 clove garlic, minced
  • 200gm sliced chicken meat
  • 200gm button mushrooms, quartered
  • 100gm carrots, cubed
  • 1 sachet MAGGI® Cream of Mushroom Soup
  • 250ml water
  • 100gm green peas
  • Pancake
  • 100gm self raising flour
  • 250ml NESTLE® Low Fat Milk
  • 2 eggs, well beaten
  • 1 tablespoon cooking oil

Instructions

  1. Prepare Filling: Heat oil and stir fry ingredients A until aromatic.
  2. Add in chicken meat, mushrooms and carrots.
  3. Fry for 2 minutes and stir in MAGGI® Soup mixture.
  4. Cook over low heat, stirring consistently until gravy thickens. Add in green peas and pepper, remove from heat.
  5. Prepare Pancake: Place flour in a mixing bowl, stir in NESTLE® Milk and eggs.
  6. Beat well until mixture is a smooth batter and stir in cooking oil.
  7. Heat non-stick frying pan and pour in some batter; swirl to form a thin pancake.
  8. Cook for about 1 minute or until underside is golden brown.
  9. Transfer to plate and keep warm. Repeat process with remaining batter.
  10. When serving, place 2 tablespoons of warm filling onto the centre of pancake, fold and roll over. Then serve immediately

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