Ingredients
- 8 sheets phyllo dough
- 4 rosemary sprigs
- 3 garlic (cloves chopped)
- 1 head broccoli
- 1 bokchoy
- 1 stalk celery
- 1 carrot
- 1/2 chinese
- 230 ml water chestnuts
- 240 ml chicken broth
- 28 gr melted butter
- 30 ml olive oil
- 16 gr cornstarch
- 16 gr onion (chopped)
- 8 gr chinese chives (chopped)
- 5 gr ginger (chopped)
- 2 ml chinese black vinegar
Cut chicken into 5 cm strips. Cut all vegetables into 5 cm 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 cm 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 dozen minutes. Transfer immediately to serving plates and garnish with rosemary sprigs.
