• Chinese chives (nira)1/2 bunch
• Onion1/4
• Carrotto taste
• ★Water100 ml
• ★All-purpose flour50 g
• ★Cornstarch40 g
• ★Chicken bouillon powder1 tsp
• ★Soy sauce1/2 tsp
• Sesame oilto taste
• Soy sauce1 tbsp
• Rice vinegar1 tbsp
• Sugar1 1/2 tsp
• Chili oil (la-yu)a pinch

1. 1

   Slice the onion thinly, trim the roots from the Chinese chives and cut them into 3 cm lengths. Cut the carrot into thin strips.

2. 2

   Mix all the ★ ingredients together, then add the prepared vegetables and mix well.

3. 3

   Heat sesame oil in a skillet, pour in the batter and shape it. Cook over medium heat until the bottom is golden brown.

4. 4

   Flip the pancake, cover with a lid, and cook for a few minutes. While cooking, prepare the dipping sauce by mixing 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 1/2 tsp sugar, and a pinch of chili oil.

5. 5

   Remove the lid and cook for 1-2 minutes more until both sides are crispy. Serve with the dipping sauce.

Cook the batter immediately after mixing. If you wait too long, the texture of the batter will change and affect the final result.

• Calories210 kcal
• Protein4.2 g
• Fat6 g
• Carbs34 g
• Sodium1.6 g