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Receta Asian Chicken Pot Pie
by Global Cookbook

Asian Chicken Pot Pie
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Ingredientes

  • 4 x 6-Oz Boneless And Skinless Chicken breast
  • 1/2 tsp Chinese black vinegar
  • 1 head broccoli
  • 1/2 lb Water chestnuts
  • 1 lrg Carrot
  • 1 stalk celery
  • 1 sm Bokchoy
  • 2 Tbsp. Extra virgin olive oil
  • 2 Tbsp. Cornstarch
  • 1/2 tsp Chinese 5 spice Salt and pepper to taste
  • 3 x Garlic cloves, minced
  • 2 Tbsp. Minced onion
  • 1 tsp Minced ginger
  • 1 c. Chicken broth
  • 8 sht phyllo dough
  • 2 Tbsp. Melted butter
  • 1 Tbsp. Minced Chinese chives
  • 4 lrg Rosemary sprigs

Direcciones

  1. Cut chicken into 2-inch strips. Cut all vegetables into 2-inch strips and blanch. In a large skillet over high heat, saute/fry the chicken strips with the vinegar. Add the cornstarch. Season with 5 spice pwdr, salt and pepper. Add in garlic, onion and ginger. Stirfry for 5 to 6 min. Add in chicken stock and vegetables. Cook for 8 to 10 min. Check seasoning.
  2. 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 mix on each pan. Add in chives. Fold the corners into the center. Bake in a 400 degree oven for 12 min.
  3. Transfer immediately to serving plates and garnish with rosemary sprigs.
  4. Yield: 4 servings