Asian chicken pot pie
1 Servings
Ingredients
| Quantity | 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 |
Directions
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