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Recipe Name: Asian Chicken Pot Pie Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

4 6-Ounce Boneless And
Skinless chicken breast
1/2 Teaspoon(s) Chinese black vinegar
1 Head broccoli
1/2 Pound(s) Water chestnuts
1 Carrot
1 Stalk celery
1 Bokchoy
2 Tablespoon(s) Olive oil
2 Tablespoon(s) Cornstarch
1/2 Teaspoon(s) Chinese 5 spice
Salt and pepper to taste
3 Garlic cloves, chopped
2 Tablespoon(s) Chopped onion
1 Teaspoon(s) Chopped ginger
1 Cup(s) Chicken broth
8 Sheets phyllo dough
2 Tablespoon(s) Melted butter
1 Tablespoon(s) Chopped Chinese chives
4 Rosemary sprigs
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" <> on May 31, 97

Nutrition (calculated from recipe ingredients)
Calories: 1740
Calories From Fat: 653
Total Fat: 73.3g
Cholesterol: 353.5mg
Sodium: 1837.6mg
Potassium: 1931.4mg
Carbohydrates: 137.4g
Fiber: 12g
Sugar: 11.8g
Protein: 126.8g

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