Pan Fried Scallion Chive Bread Chong Yu Bing Recipes

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PAN-FRIED SCALLION & CHIVE BREAD (CHONG YU BING)



Pan-Fried Scallion & Chive Bread (Chong Yu Bing) image

A simple and delicious recipe from the doyenne of Chinese-American cuisine, Barbara Tropp. It was in her excellent cookbook based on her San Francisco restaurant, the "China Moon Cookbook".

Provided by blucoat

Categories     Quick Breads

Time 30m

Yield 4 6-inch breads

Number Of Ingredients 11

1 tablespoon flavorful oil (eg. 1 teaspoon sesame oil mixed with 2 teaspoons corn or peanut oil)
1 tablespoon hot chili oil
1 1/2 cups green and white scallions, thinly sliced rings (green onion)
1/2 cup coarsely chopped cilantro leaves and stems
1/2 cup chinese chives or 1/2 cup regular chives, finely chopped
2 cups all-purpose flour
2 teaspoons baking powder
1/3 cup very hot tap water
1/3 cup cold water
about 1 teaspoon kosher salt
1/3-1/2 cup corn oil or 1/3-1/2 cup peanut oil, for pan-frying

Steps:

  • Combine oil and chili oil in a small dish and set aside. Combine scallions, cilantro and chives in another bowl and set aside.
  • Combine flour and baking powder in the bowl of a mixer fitted with the flat paddle. With machine running on low speed, add hot and cold water in quick succession. Stop machine as soon as dough comes together in a soft ball. If it's very tacky and sticky, add a bit more flour.
  • Turn dough out onto a lightly floured board. Cover with plastic wrap and let rest 15 minutes. (If the dough has been made in a food processor, let rest 40 minutes.) Roll gently into a smooth log. Cut evenly into 4 pieces, then put each piece, cut side down, on the lightly floured board. Cover with plastic wrap.
  • Working with a piece at a time, shape dough by rolling into a thin, even circle about 7 ½ inches in diameter. Brush top with a generous film of the oil mixture, then sprinkle evenly with a rounded ¼ teaspoon salt. Heap dough with 2/3 cup of reserved greens, then spread evenly over top. Roll up dough into a fat cylinder - it doesn't need to be too tight. Grasp one end of the dough and wind other end around it in a tight spiral. Tuck tail end underneath and press lightly with your hand to flatten. Gently roll out into a 6-inch circle. Put aside on a freshly floured spot, then repeat with remaining dough.
  • Cook breads immediately to prevent a soggy texture. Heat an 8- to 10-inch heavy skillet over high heat until a bead of water evaporates on contact. Add enough oil to glaze bottom by 1/8 inch, swirling to coat; reduce heat to moderate. When oil is hot enough to foam a pinch of flour, add first bread to pan. Cook until bottom is golden and a bit crusty, 3 to 4 minutes. Adjust heat so bread doesn't scorch. Flip and fry until golden, about 3 minutes longer. Remove to paper towel-lined plate. Repeat process with oil and remaining dough.
  • Serve breads fresh from skillet, each cut into fourths. Or let cool and hold at room temperature up to 8 hours. Reheat in 350°F oven until hot, about 5 minutes.

CHEESE & CHIVE BREAD



Cheese & Chive Bread image

Found this in an aussie bbq cookbook, makes a great alternative to garlic bread, mixture is also good spread on a foccacia and then baked.

Provided by Mandy

Categories     Breads

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 French baguette
60 g butter
250 g cream cheese
2 tablespoons fresh parsley, chopped
2 tablespoons chives, snipped
2 tablespoons fresh herbs, your choice (optional)
fresh ground black pepper

Steps:

  • Thoroughly mix butter & cream cheese, add remaining ingredients and mix well.
  • Slice bread into 2cm slices without cutting all the way through.
  • Spread both sides of each bread slice with butter mixture.
  • Wrap in foil and heat through in the oven or on the BBQ for 20-30 minutes.

CHIVE & SCALLIONS PANCAKES



Chive & Scallions Pancakes image

These savory, pan-fried pancakes are layered with softened butter and filled with the mild onion flavor of chives and scallions.

Provided by Arlyn Osborne

Categories     Chinese

Time 2h45m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 cups flour
1 teaspoon salt
1 cup water
1/2 tablespoon sesame oil
1/2 cup thinly sliced scallion
1/2 cup sliced chives
3 tablespoons unsalted butter, room temperature
vegetable oil, for frying
1/4 cup low sodium soy sauce
1 tablespoon rice wine vinegar
2 teaspoons sugar
1 teaspoon sesame oil
1 teaspoon garlic powder
1/4 teaspoon ground ginger

Steps:

  • Whisk together the dipping sauce, making sure the sugar dissolves, and set aside.
  • Whisk together the flour and salt in a large bowl.
  • Bring 1 cup of water to a boil in a small saucepan.
  • Measure out 3/4 cup of water and pour over the flour mixture.
  • Mix together with a fork. Add the sesame oil and mix. The dough will be shaggy.
  • Add 2 more tablespoons of the remaining hot water. And mix with a wooden spoon until the shabby dough comes together.
  • Shape into a mound in the bowl, then transfer to a floured surface. Knead for 7-10 minutes, incorporating more flour as needed, until the dough becomes smooth.
  • Shape the dough into a ball, wrap in plastic wrap, and cover with a towel. Let rest for 1 hour at room temperature.
  • Meanwhile, combine the scallion and chives in a bowl and set aside.
  • Flour a surface and shape the dough into a thick log. Cut into 6 portions.
  • Work with one portion of dough at a time, keeping the others covered with a damp towel.
  • Flatten the dough portion by hand. Use a rolling pin to roll into a very thin rectangle, about 12 x 8 inches, with the long side facing you.
  • Brush all over with a thin layer of softened butter. Sprinkle evenly with 1/4 teaspoon of salt and about 2 tablespoons of the scallion-chive mixture.
  • Tightly roll the dough away from you so you're left with a log. Gently roll the log back and forth on the surface with your hands so that the log has an even thickness throughout.
  • Starting at one end, roll the dough into a tight coil, tucking the end piece underneath. This should resemble a cinnamon bun. Then flatten slightly with the palm of your hand. Place on a parchment-lined baking sheet and cover with a damp towel.
  • Repeat with remaining portions of dough, then let rest at room temperature under the damp towel for 15 minutes.
  • Cut 4 small squares of parchment paper and flour a work surface.
  • Place a bun onto the floured surface and roll into a 6-1/2 inch round. Place back onto the parchment-lined baking sheet and top with a small square of parchment paper. Cover with the damp towel.
  • Continue rolling out the remaining dough portions, stacking with parchment squares between dough rounds.
  • Heat about 1/2 tablespoon of vegetable oil in a nonstick skillet over medium low heat. Cook for 2-3 minutes per side until golden brown.
  • Transfer to wire rack set inside a baking sheet. Repeat with remaining pancakes.
  • Cut each pancake into 4 wedges and serve with the dipping sauce.

Nutrition Facts : Calories 236.1, Fat 8.1, SaturatedFat 4, Cholesterol 15.3, Sodium 746.3, Carbohydrate 35.3, Fiber 1.6, Sugar 2, Protein 5.3

PAN-FRIED GARLIC BREAD



Pan-Fried Garlic Bread image

Make and share this Pan-Fried Garlic Bread recipe from Food.com.

Provided by Queen Dragon Mom

Categories     Breads

Time 25m

Yield 6 serving(s)

Number Of Ingredients 3

1 loaf Italian bread
4 garlic cloves, peeled and smashed
4 tablespoons olive oil

Steps:

  • Brush the inside of a heavy pan with olive oil and place over medium-low heat.
  • Cut the loaf in half lengthwise, then again crossways into 3 or 4 inch pieces.
  • Rub the cut surfaces with the garlic and brush with oil.
  • Arrange as many pieces as will fit in the pan, weighing them down with a bacon press.
  • Cook about 5 minutes until underside of bread is browned.
  • Turn bread and repeat cooking process for another 5 minutes.
  • Repeat until all slices are browned.
  • Keep warm in the oven on low heat.

Nutrition Facts : Calories 218, Fat 10.8, SaturatedFat 1.7, Sodium 292.5, Carbohydrate 25.7, Fiber 1.4, Sugar 0.4, Protein 4.5

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