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Asian Chicken Pot Pie Recipe
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To make Asian Chicken Pot Pie you will need
Ingredients
| 4 | | 6-Ounce Boneless And Skinless Chicken breast | | 1/2 | teaspoons | Chinese black vinegar | | 1 | | Head broccoli | | 1/2 | pounds | Water chestnuts | | 1 | large | Carrot | | 1 | | Stalk celery | | 1 | small | Bokchoy | | 2 | tablespoons | Olive oil | | 2 | tablespoons | Cornstarch | | 1/2 | teaspoons | 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 | large | Rosemary sprigs |
Instructions
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 1/2-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
Enjoy your Asian Chicken Pot Pie
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Wed 6 Aug 2008
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