|HK-style chicken pie|
75 g water
10 g sugar
75 g lard
40 g oil
1 chicken thigh, remove bones and cut cubes
1 cup chopped onion
1 handful green peas
1 teaspoon corn starch, mix with 2 tablespoon water
1/2 teaspoon pepper powder
1/2 teaspoon oyster sauce
1/2 teaspoon sugar
1/2 teaspoon salt
1/3 chicken broth
11/2 teaspoon butter
2 dash sesame oil
2 dash light soy sauce
2 drops dark sauce
2 egg yolks for brushing tops
Marinate the chicken cubes with salt, sugar, sesame oil, light soy sauce, pepper powder and oyster
sauce and dark sauce for about 10 minutes or more.
Mix crust ingredients and form it to dough. Cover dough with a clean cloth or plastic wrap and place it
into the fridge to chill while preparing the filing.
Melt butter in a wok or pan on medium heat, add onion and saute for a while or until aromatic, then
add chicken cubes and green peas and continue to mix and fry. Pour in chicken broth, fry and combine
everything in the wok. Taste and adjust if needed. Stir in the corn starch mixture and mix well before
dish up to cool.
Remove dough from the fridge, roll it out and cut into pieces, put it to weight each dough must be 40g.
Roll the dough into a ball and flatten it before putting in tart mold. Press it down with your thumbs
Use a spoon to scoop filing and place it into the dough. Place a top layer of dough on top of the pie as
upper crust and seal it gently with your fingers.
Brush with egg yolks and put it to bake at 350 F for 20 minutes. I used a butter knife to create a pattern
on the surface of the chicken pie.