toss the chicken in the lime juice, cilantro and ginger
place in the fridge in a sealed container, overnight if possible, or at least a few hours
throw in the oven at 350 with all the marinade for about half an hour to forty minutes
boil some water, take off the heat, and leave to cool for a minute or so
stir the flour and salt together in a medium bowl
slowly add 3/4 cup hot water to the flour and stir until the dough coheres
add up to a 1/4 cup more if there's lots of flour kind of hanging around on the bowl
you might need to let it cool for a bit before it's handleable, but once it is, turn dough out onto lightly floured surface and knead for a few minutes until it's smooth
put it back in the bowl and cover it for 30-60 mins
this part is cute
quarter the dough and roll into balls
roll out each ball to about 8"
mix the turnip greens and green onions together and quarter them so that there's an equal amount for each pancake
brush a bit of sesame oil over each pancake, then sprinkle the green onion/turnip top mix on top
roll up each pancake into a tube (they call this the "snake" phase)
then roll that snake up like a snail, and make sure the tail is kind of pinched into the main lump (snail phase)
then use your rolling pin and roll it out flat, back to the same diameter - depending on how fine you've chopped your scallions and turnip tops, some may pop out but this is fine!
for each of these steps, you may need to shake some more flour onto your surfaces and on top of the dough, but go easy, because you want them to stick to themselves relatively well still!
you can re-snake and re-snail as many times as you like for additional flakey layers, but i only went twice and that's plenty. the recipe even says you can just do the once.
heat a fair amount of neutral oil in a pan at medium high heat - we're not deep frying, or even shallow frying, but we're not being afraid of oil here either.
once the oil is shimmering hot, gently slide one pancake at a time into the oil, and fry for about 3 minutes, or until golden brown
once finished, sprinkle lightly with salt and place on a paper towel or a clean cloth you don't mind getting oil stained, to cool