Asian chicken pot pie

Yield: 1 Servings

Measure Ingredient
4 6-Ounce Boneless And Skinless Chicken breast
½ teaspoon Chinese black vinegar
1 Head broccoli
½ pounds Water chestnuts
1 large Carrot
1 Stalk celery
1 small Bokchoy
2 tablespoons Olive oil
2 tablespoons Cornstarch
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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