Skip to main content

Chicken Puff ~ Oriental 鸡肉千层酥皮


This is a 'cheat' version of chicken puff as I didn't make the rough puff pastry dough from scratch.  It was store-bought, Kawan puff pastry to be exact.  Why Oriental?   Simply because the chicken filling was cooked the Chinese way with soya and oyster sauces, plus a drizzle of sesame oil with onions and frozen peas thrown in.   They were indeed delicious and was perfect to snack on.







Recipe for Chicken Puff ~ Oriental  (鸡肉千层酥皮)

Ingredients

  • 350 gm chicken breast, cubed
  • 2 onion, cubed
  • 100 gm frozen peas
  • 3 sheets of Kawan puff pastry
  • Egg glaze
Seasoning
  • 1 Tbsp light soya sauce, 1/2 Tbsp each of dark soya sauce and oyster sauce, 1/4 tsp salt, 2 tsps sugar, a dash of pepper, sesame oil and 3 tsp cornflour + 2 Tbsp water to thicken.
Method
  1. Season the chicken with the above seasoning.  Lightly fry the onions, then the chicken.  Once cooked, add in the frozen peas.  Mix in thickening and fine tune to taste.
  2. Thaw the puff pastry.  Cut a sheet of pastry into 4 parts.
  3. Place some filling in the centre of the pastry.
  4. Fold over, press and space out the filling gently.  Seal the edges.
  5. Use a sharp knife, make some slits on the surface of the pastry.
  6. Apply egg glaze.
  7. Place the pastries on a parchment lined baking tray.
  8. Bake in a preheated oven @ 180 deg.C for about 20 mins. till golden brown.
  9. Remove from oven, let cool for a while.
  10. Serve warm.
  11. Yield : 12 chicken puffs


Labels:

Comments

  1. Angie's RecipesOctober 9, 2015 at 2:18 AM

    Who could ever resist flaky pastries? I surely can't! They look scrumptious!

    ReplyDelete
  2. Medeja- CranberryJamOctober 12, 2015 at 6:55 PM

    Looking at them makes me hungry :) yummy!

    ReplyDelete
  3. KimmyOctober 12, 2015 at 9:14 PM

    Hi Soke Hah, I like these puffs. Nice.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Steamed Chicken with Cordycep Flowers

  This dish of steamed chicken with slightly chewy and crunchy cordycep flowers (scientific name Cordyceps Militaris), also known as   虫草花   is delicious with added aroma from the Shaoxing wine and sesame oil.  This dish can also be served as confinement food and I have posted a Cordycep flower chicken soup quite a while back.  You can check it out 'here' . Steamed Chicken with Cordycep Flowers Ingredients 450 gm chicken, cut into bite sizes 8 gm Cordycep flowers 3 thin slices of ginger, cut into strips 10 red dates, deseeded 15 wolfberries (to sprinkle after chicken is cooked) 1.1/2 Tbsp Shaoxing wine 1.1/2 Tbsp sesame oil 1.1/2 Tbsp light soya sauce 1.1/2 Tbsp cornflour 1/2 Tbsp oyster sauce 2 Tbsp water Method Marinate the chicken with wine, light soya sauce, sesame oil, cornflour and oyster sauce for a few hours or overnight. Wash and rinse the cordycep flowers and red dates. Mix into the marinated chicken, add in water and steam chicken on hight heat f...
Post a Comment
Read more

Choc-chip raisin tea bread

This choc-chip tea bread is not too sweet and is suitable for tea as the name suggests.  Added in some orange rind for more flavour, not forgetting the walnuts that made it nutty .... munch, munch!
21 comments
Read on for the Recipe

Bunga Telang ~ Blue-pea Flower Snow Skin Mooncakes ~ 2013

For a change, I tried  using a premix to make these Snow skin mooncakes and for colour opted to go natural and use the Bunga Telang or Blue-pea flower.   Indeed the purple colour from the flowers was very distinct on its own but once mixed with the flour, I was rather disappointed. It turned out to be blue instead of purple.  Well, the consolation is that the colour is natural.   Taste wise, I would still prefer to make the Snow skin from scratch rather than use a premix. Recipe for Bunga Telang ~ Blue-pea Flower Snow Skin Mooncakes Ingredients 250 gm of QQ Snow mooncake premix (1 packet is 500 gm)  14 gm shortening Bunga Telang/Blue pea flower 220 ml water Pandan and Lotus mooncake paste 25 gm melon seeds, lightly toasted to be mixed into the paste Method ( as per instructions on the packet ) Wash the Bunga Telang and boil with 220 ml water, once boiled, discard the flowers and ...
44 comments
Read more