| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Asian | Tvfn | 1 | Servings |
INGREDIENTS
| 4 | 6-Ounce Boneless And Skinless Chicken breast | |
| 1/2 | ts | Chinese black vinegar |
| 1 | Head broccoli | |
| 1/2 | lb | Water chestnuts |
| 1 | lg | Carrot |
| 1 | Stalk celery | |
| 1 | sm | Bokchoy |
| 2 | tb | Olive oil |
| 2 | tb | Cornstarch |
| 1/2 | ts | Chinese 5 spice |
| Salt and pepper to taste | ||
| 3 | Garlic cloves, chopped | |
| 2 | tb | Chopped onion |
| 1 | ts | Chopped ginger |
| 1 | c | Chicken broth |
| 8 | Sheets phyllo dough | |
| 2 | tb | Melted butter |
| 1 | tb | Chopped Chinese chives |
| 4 | lg | 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 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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