Step 1

First, cut the chicken thighs into small pieces and marinate with an appropriate amount of Orleans marinade for later use.

Step 2

Prepare 200 g of plain flour (for 6 pieces)

Step 3

Add yeast, salt, olive oil, water.

Step 4

Knead into a smooth dough. Cover with plastic wrap to proof for about 10 minutes.

Step 5

Divide the dough into 6 equal parts.

Step 6

Each notebook is rolled out into a crust 2-3 mm thick and left to rest for 10 minutes.

Step 7

Heat the pot and put a piece of crust in the pot and turn on low heat (remember not to put oil!). )

Step 8

Turn it over in about 30 seconds, the bulge is basically cooked, take it out of the pot and put it in a small basin with a lid on top. Simmer it for softer. All are branded for spare.

Step 9

Heat the pan and add a little oil.

Step 10

Add the marinated chicken and stir-fry.

Step 11

8. When ripe, add chopped green onions and stir-fry a few times to get out of the pot.

Step 12

The fried chicken on the soft crepe roll is OK.

Step 13

Isn’t it simple!