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
Recipe by: CHEF DU JOUR PHILIPPE CHIN SHOW #DJ9349 Posted to MC-Recipe
Digest V1 #632 by "Ed Bauman" <BIRCHCREEK@msn.com> on May 31, 97
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