Mushroom Chicken Chestnut Quiche | 栗子蘑菇雞鹹批


Delicious chicken and chectnut in crispy sesame base!
美味栗子蘑菇雞批,豐味脆口!


Mushroom Chicken Chestnut Quiche DIY recipe 栗子蘑菇雞鹹批自家烘焙食譜

Ingredients | 材料 :
  • Yield: One 6" pie | 1個6"批

(A) Base | 批底 (Steps | 做法) :

(B) Filling | 餡料 :
120g Chicken and chestnut (proportion 1:3)
70g Mushrooms (6-8 pieces)
1 glove garlic, chopped
1 teaspoon white wine
1 tablespoon water
little olive oil
little black pepper
little salt
1/3 portio of Basic White Sauce (aprox 150g) (Steps | 做法)


Steps | 做法 :


  1. White sauce (Steps), prepared in advance, ready for use.
  2. One 6" sesame pie base (Steps), prepared in advance.
  3. Preheat oven to 210°C 20 minutes before baking.
  4. Boil chestnut until soft in advance.
  5. Dice garlic, set aside.  Cut chicken and mushrooms into 1cm cubes.
  6. Heat little oil on a pan, put in chopped garlic and mushrooms, stir fry a bit, add wine and water, cook until mushroom starts getting soft.
  7. Add chicken, dark pepper and little salt, stir fry until chicken is cooked. Add white sauce, mix well, off heat.
  8. Transfer to the pie base, level until even, sprinkle some dark pepper on top.
  9. Bake in preheated oven and adjust it to 190°C for about 15~20 or until the top is bubbly. Let cool a bit before slicing.


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