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
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
Yields
1 Servings
