3. 這道菜是《飲食男女》雜誌中，行政總廚 Mr. Ricky Cheung 的酸辣南瓜燴雞所啟發的。安寶謹此致謝。
Chicken Pot Pie Topped with a Toasted Oat Crust
Poached or roasted chicken meat, diced (I use around 1/2 cup for my individual-size pot pie)
Frozen vegetables (peas, carrots, and corn kernels, I use around 1/2 cup for my individual-size pot pie)
Canned condensed cream of chicken soup (I use 1/2 of a 10.5-oz can for my individual-size pot pie)
Milk (or almond milk, soy milk, evaporated milk, I use 1/4 cup for my individual-size pot pie)
One-minute oats from a carton, not the single-serving packets (enough to cover the dish used for baking this pot pie, I use around 1/2 cup)
Grated sharp cheddar cheese (I use 1/4 cup for the crust and 1 tbsp for the pie filling)
Black pepper to taste
Hot sauce to taste (optional)
Chopped fresh basil leaves (optional, or parsley leaves, I use around 1 tbsp for my individual-size pot pie)
Cooking spray (or butter)
Toast the oats and cool to room temperature. (I set my toaster oven to a place between light and medium when I toast the oats.)
Pre-heat oven to 350°F.
Take frozen vegetables out of the freezer, rinse them under tap water, and drain well.
Spray the baking dish with cooking spray. Use a small piece of paper towel to spread the grease evenly on the inside of the baking dish.
In a big bowl, mix milk with cream of chicken soup. Add drained frozen vegetables, diced chicken meat, chopped basil leaves, black pepper, hot sauce, and mix well.
Spoon the mixture into the baking dish. Push the ingredients down with the back of a tablespoon for an even top surface.
Spread 1 tablespoon of grated sharp cheddar cheese on top.
In a clean small bowl, mix the toasted oats with 1/4 cup of grated sharp cheddar cheese. This is the crust mixture.
Spoon the crust mixture on top and make sure the whole surface is covered evenly.
Bake in the oven for around 40 minutes.
The crust mixture will become one whole piece of crunchy crust when done.
1. The special part of this pot pie recipe is the non-flour crust. If you want to minimize your intake of foods made from flour, this crust replaces the
traditional pie crust. According to Livestrong.com, eating raw oats is fine. In this recipe, the oats are roasted, not exactly raw. You can ask your doctor if you have questions about eating dry roasted oats instead of cooking them in a liquid.
2. The filling part of this recipe is based on that on Campbell's Kitchen website.
3. This is a wonderful winter comfort-food dish. The crust is crunchy and chewy.
4. Unlike the frozen store-bought pot pie, this homemade version is full of ingredients instead of mostly liquid of the soup.
5. How much of each ingredient depends on the size of your baking dish. I usually use a 7-inch oval dish to bake for one person. With the canned soup, I usually do not add any salt to this dish.
This Americanized dish was adapted from a Chinese recipe by Ms. Hin-Jue Kong. The original Chinese recipe was published in the Dec-24-2004 issue of the magazine, Eat Drink Men Women, published by Next Media Company, Ltd. I have personally tried this Americanized recipe and I liked the sweet-and-sour taste of the tomato sauce on the chicken.
8 chicken thighs
Juice from one lemon
½ cup chicken broth
2 heaped tbsp. brown sugar
1 tbsp. cooking wine
1 tbsp. cooking oil
1 14.5-oz. can of peeled tomatoes in juice (petite diced) Aromatics:
5 cloves of shallots
2 cloves of garlic Chicken Marinade:
Worcestershire sauce Thickener:
2 tbsp. cold water
1 tsp. cornstarch
Wash chicken thighs, remove fat, pat dry. Use a knife to make a score along each side of the thigh bone of each thigh for even cooking. Sprinkle some paprika and black pepper onto one side of the chicken thighs. Then sprinkle some Cajun seasoning onto each one. Lastly, put a few drops of Worcestershire sauce on them. Set aside.
Put the shallots onto a cutting board. Hit them with the surface of a Chinese cleaver to soften them. The dry “skin” can be removed easily after this. Remove the skin and slice them. Do the same for the garlic.
Heat cooking oil in a pan on medium/high heat. Put the shallots and garlic into the oil. Stir until you can smell the aroma.
Pan-fry the chicken thighs on both sides until the skin of the chicken becomes golden brown.
Add cooking wine and lemon juice. Add tomatoes (with juice) and brown sugar.
Bring to a boil. Pour the marinade of the chicken in as well.
Turn heat to medium/low. Cover pot and let it simmer for 15-20 minutes until chicken thighs are done.
Move the chicken pieces to a serving platter.
Heat up the remaining sauce in the pan. Mix the cornstarch with cold water into a smooth batter. Pour it into the sauce and keep stirring until it thickens to the desired consistency. Pour the thickened sauce onto the chicken pieces.
I am sharing this home cooking recipe because my friends at church liked it.
4-5 chicken thighs
3 carrots (around 0.5 to 0.75 lb.)
4 large pieces of Chinese fried tofu (optional)
½ cup of unsweetened evaporated milk (optional)
1 tbsp. cooking oil
1½ to 2 cups of water
Seasoning Ingredients: (Please adjust the following to your own taste):
2-3 tbsp. of curry powder
2-3 tbsp. of light soy sauce
1 tsp. of fish sauce (optional)
1 tbsp. of sugar
Peel, wash, and cut carrots into ¼” thick slices.
Peel, wash, and cut onion into thin strips.
Cut Chinese fried tofu into bite-size pieces.
Remove skin and fat from chicken thighs. Cut the meat into bite-size pieces. Save the bones for other recipes, such as chicken stock.
Peel, wash and cut potato into bite-size pieces.
Heat cooking oil in a pan over high heat.
When smoke starts to appear, add onion strips and stir fry for around one minute.
Add chicken pieces to the pan. Stir fry for one minute. Add sliced carrots. Mix well.
Add curry powder. Mix well. Add water, light soy sauce, fish sauce (if desired), and sugar.
Add potatoes and fried tofu. Mix well.
Cover the pan and when the liquid comes to a boil, turn the heat down to medium/high or medium.
Simmer for around fifteen to twenty minutes or until the chicken pieces are cooked through and the potato pieces are soft. Stir the ingredients once in a while.
Check to see if you need to adjust the seasoning in the middle of simmering.
When the dish is done, add evaporated milk (if desired), mix well, and turn off the heat.
Serve with a green salad and over a bed of steamed rice.
I decided to add the non-traditional ingredient for curry dishes, Chinese fried tofu, to this dish because the fried tofu pieces absorb the curry sauce well. This is a delicious way of using this ingredient.