I’ve been sick for the last three days, and today was the first day that I was actually able to peel myself off from the bed and stay up for more than three hours. It truly sucks to be sick, especially on a long, holiday weekend … but I suppose I’d much rather take an extra day to recover than miss another day of work!

While I was tossing and turning in bed from the flu, all I could think about was a greasy chicken from KFC. I don’t usually eat KFC (I allow myself one visit a year) or fried chicken in general, but that was all I can think about for the last several days. Oh, and eggs. It’s pretty strange what your body craves when it’s out of whack (perhaps I was in the need of protein). Well, lucky for me, I didn’t have the energy to drive to the nearest KFC so I decided to satisfy my chicken craving by making a simple dish my mother used to make for me as a child. It’s a cross between a pancake and a frittata … and super delicious!

Special thanks to my fiancé for coming by last night to make me the world’s best congee and left me chicken breasts for me to use for this dish.

Chicken Pancake Still searching for a better name for the dish 🙂
(1 serving)

Ingredients:
4 – 6 oz skinless chicken breast, diced
2 eggs
5 scallions, chopped
3 tablespoon all-purpose flour
1/8 cup water
Salt and pepper
Olive Oil

Instruction:

Dice the chicken breast into small pieces. Mix the chicken, 3 chopped scallions, eggs, all-purpose flour, and water in a bowl, until the flour is well incorporated. Add salt and pepper to taste.

Put the skillet on a medium heat and grease it with olive oil. Pour the mixture and cook one side for about 7 minutes, until it is golden brown. Flip and cook the other side for about 5-7 minutes, until the chicken pieces are all cooked.

Sprinkle some scallion on top. Serve with some ketchup.