250 gms. chicken breast, deboned & cut into strips
Dash of salt & pepper to taste
2 bundles chinese pechay, steamed & chopped
2 tbsps. peanuts, finely ground
For the satay sauce:
¼ cup boiling water
3 tbsps. soy sauce
4 tbsps. sherry wine
1 tsp. garlic, minced
1 tsp. ginger, grated
2 tbsps. peanut butter
3 tbsps. brown sugar
For the flour tortillas:
1 cup all purpose flour
½ cup boiling water
1 tsp. sesame oil
Season chicken breast with salt and pepper. Marinate for 20 minutes. Pan-grill until done for about 10 to 15 minutes.
Combine steamed chinese pechay and peanut butter in a bowl. Toss to grilled meat and set aside. Prepare the satay sauce: Combine all of the ingredients for the sauce. Cook over low heat until thick; set aside. Sift flour in a bowl.
Make a well in the center and add boiling water and sesame oil at once. Knead to form a soft ball. Cover and let rest for 15 minutes. Roll into a log and cut dough into about 12-15 pieces. Roll each piece into thin circles. Pan-fry pancakes on both sides for about 20 seconds.
To assemble: Place tortilla in a floured surface. Spoon some chicken mixture, drizzle with satay sauce and sprinkle with peanut mixture then roll-up tightly.