Costs under R75
Preparation Time 25 minutes
Cooking Time 30 minutes
1 Heat a small non-stick pan over high heat. Add some of the beaten egg mixture to the pan and swirl it around to cover the base, as you would with a pancake. Cook for 30 seconds until golden brown, turn and fry for another few seconds. Repeat this process to make 8 to 10 ‘pancakes’.
2 Stir-fry the chicken in olive oil until golden brown and just cooked. Remove from the pan and add garlic, chilli, ginger, greens and tomatoes and fry for 2 minutes. Add the coconut milk and allow it to reduce by half. Combine the vegetable mixture and chicken, and divide it between the pancakes. Serve with soya or plum sauce.
Text and image: Home magazine