18 October 2009

CHICKEN PIE

One dish meal caters for lunch and dinner - time saving.  Spent whole morning slaving in the kitchen to wash, peel, chop and cook the fillings for the pie.


Peel and chop potatoes, onions, carrots, Japanese and button mushrooms & garlics into cubes.  Slice chicken fillets into cubes and marinate with salt, sugar, chinese wine, soya sauce and corn flour. Set aside.  Boil potatoes and carrots till soft.  Heat oil in wok and fry onions till weeping.   Add garlic and fry till fragrant.  Add in chicken cubes and rest of vegetables.  Add oyster sauce and water. Cover to simmer.


Prepare pastry the day before and keep in fridge till ready to use.  Roll our pastry and fit into individual pie mould.  Prick bottom of pie and bake till half cook.  Fill pie with fillings, cover the pie and continue baking till crispy.


A substantial meal.

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