Ingredients
100 g tender chives, 2 eggs, 25 g (about 3 tablespoons) all-purpose flour.
Seasonings
50 g vegetable oil, 50 g boiling water, 10 g soy sauce, 2 g each salt, MSG, and vinegar, 5 g each cooking wine and sesame oil, 3 g shredded ginger.
Instructions
1. Wash the tender chives and cut them into 3 cm (about 1-inch) pieces; crack the eggs into a bowl, add flour and 50 g (about 1/4 cup) of water, stir in one direction until a batter forms, then add the chives and salt, mixing well.
2. Place a wok over medium heat and add 30 g (about 2 tablespoons) of vegetable oil. When the oil reaches about 50% hot (around 150°C/300°F), pour the chive batter from the bowl into the wok. Reduce the heat to low and use a small spoon to spread the batter from the center outward, ensuring an even thickness. Once the bottom has set and the pancake can be flipped, drizzle 20 g (about 1½ tablespoons) of oil around the edge of the wok and continue pan-frying.
3. Pan-fry until both sides are lightly golden, then remove from the pan and place on a cutting board to cut into about 10 pieces. Return the pieces to the pan, sprinkle with shredded ginger, add cooking wine, soy sauce, MSG, and 50 g (about 1/4 cup) of boiling water. Place over heat and cook until the liquid is absorbed, then splash in vinegar and drizzle with sesame oil before transferring to a serving plate. This dish is delicious and flavorful.