Ingredient and Portion
Chicken and Mushroom Puff 白菌雞盒
Submit Recipe
Puff：
1 set puff pastry (1 lb, available in supermarket)
egg solution
water
Cream Ketchup (3 cups)：
6 tablespoons flour
3 ozs butter
3 cups chicken broth
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon sugar
3 tablespoons fresh cream
3 tablespoons ketchup
2 tablespoons worcestershire sauce
Filling：
1/2 Chicken, removed bones, diced
1/2 cup sliced mushroom
Chicken Marinade：
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon cornstarch
2 tablespoon oil
1 tablespoon wine
1 set puff pastry (1 lb, available in supermarket)
egg solution
water
Cream Ketchup (3 cups)：
6 tablespoons flour
3 ozs butter
3 cups chicken broth
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon sugar
3 tablespoons fresh cream
3 tablespoons ketchup
2 tablespoons worcestershire sauce
Filling：
1/2 Chicken, removed bones, diced
1/2 cup sliced mushroom
Chicken Marinade：
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon cornstarch
2 tablespoon oil
1 tablespoon wine
Method
Puff：
1. Thaw puff pastry. Roll out to 1 cm thick. Use 3" diamater round pastry cutter to cut round pastry. Use 2" diameter round pastry cutter to cut a circle at the centre of half portion of the 3" pastry rounds (for use of the lib of the pastry box). Brush libs and rings with egg-yolk solution. Brush remaining half portion with water.
2. Place 3" pastry rounds as the bases of pastry boxes. Place the rings on top of the bases. Pre-heat oven to 425 degree Fahrenheit (Gas No 7). Bake for 20 minutes. Bake the libs together.
Cream Ketchup：
1. Melt butter. Then add flour and stir well. Add chicken broth slowly. Finally add seasoning and cream.
Filling：
1. Add salt, pepper and cornstarch to chicken and mix well. Heat 2 tablespoons oil. Add chicken and cook well. Add sliced mushroom and wine.
2. Add cream ketchup and mix well. Put filling into pastry boxes. Put libs on each pastry box.
1. Thaw puff pastry. Roll out to 1 cm thick. Use 3" diamater round pastry cutter to cut round pastry. Use 2" diameter round pastry cutter to cut a circle at the centre of half portion of the 3" pastry rounds (for use of the lib of the pastry box). Brush libs and rings with egg-yolk solution. Brush remaining half portion with water.
2. Place 3" pastry rounds as the bases of pastry boxes. Place the rings on top of the bases. Pre-heat oven to 425 degree Fahrenheit (Gas No 7). Bake for 20 minutes. Bake the libs together.
Cream Ketchup：
1. Melt butter. Then add flour and stir well. Add chicken broth slowly. Finally add seasoning and cream.
Filling：
1. Add salt, pepper and cornstarch to chicken and mix well. Heat 2 tablespoons oil. Add chicken and cook well. Add sliced mushroom and wine.
2. Add cream ketchup and mix well. Put filling into pastry boxes. Put libs on each pastry box.
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