Chinese Chicken With Pancakes

Preheat your oven to 200c or gas mark 6. Mix the hoisin and plum sauce then spread over the chicken, skin side up in a large oven tray. Roast on the top shelf for 25 minutes until the skin is dark and crispy. Once cooked shred the chicken with two forks. Stir through the pan juices and move to your serving dish. Steam or microwave the pancakes as per the packet instructions. Serve the chicken and pancakes with some Florette crunchy salad and extra hoisin sauce for an easy-peasy fresh take on this Chinese classic!