Chinese-style chicken pancakes
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.
For the plum sauce
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.