|4||6-Ounce Boneless And Skinless Chicken breast|
|½ teaspoon||Chinese black vinegar|
|½ pounds||Water chestnuts|
|2 tablespoons||Olive oil|
|½ teaspoon||Chinese 5 spice|
|Salt and pepper to taste|
|3||Garlic cloves, chopped|
|2 tablespoons||Chopped onion|
|1 teaspoon||Chopped ginger|
|1 cup||Chicken broth|
|8||Sheets phyllo dough|
|2 tablespoons||Melted butter|
|1 tablespoon||Chopped Chinese chives|
|4 larges||Rosemary sprigs|
Cut chicken into 2-inch strips. Cut all vegetables into 2-inch strips and blanch. In a large skillet over high heat, saute the chicken strips with the vinegar. Add in the cornstarch. Season with 5 spice powder, salt and pepper. Add garlic, onion and ginger. Stirfry for 5 to 6 minutes. Add chicken stock and vegetables. Cook for 8 to 10 minutes. Check seasoning.
Chill. Layer four ½-inch sheets of phyllo dough, brushing with butter in between sheets and place in a four inch pie tin. Repeat the process for four pans. Divide equally the chicken mixture on each pan. Add chives. Fold the corners into the center. Bake in a 400 degree oven for 12 minutes.
Transfer immediately to serving plates and garnish with rosemary sprigs.
Yield: 4 servings
Recipe by: CHEF DU JOUR PHILIPPE CHIN SHOW #DJ9349 Posted to MC-Recipe Digest V1 #632 by "Ed Bauman" <BIRCHCREEK@...> on May 31, 97
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