Chicken Puff Parcel

featuring Chef Shubby

INGREDIENTS

METHOD

  • 200g chicken breast

  • 1 cup chicken stock

  • 1 shallot , chopped

  • 2 chilli bullets, chopped

  • 1 clove of garlic, minced

  • 1 roll ready rolled puff pastry

  • 2 tablespoon oyster sauce

  • 2 tablespoon olive oil

  • 2 tablespoons unsalted butter

  • 1 tablespoon corn flour

  • Salt and Black pepper to taste

  • Chef Stone's Secret Spice™️

  1. Cut chicken breasts into small cubes, season with salt, black pepper and secret spice.

  2. Set a pan over medium to high heat.

  3. Add oil, then butter

  4. Add garlic and shallots and cook until soft and fragrant

  5. Add chicken and stir fry until all chicken has changed colour.

  6. Add chillies, chicken stock and oyster sauce.

  7. Dissolve corn flour in water and add to the mix until sauce starts to thicken.

  8. Unroll puff pastry and cut in half. Add chicken mixture to the center of one half and cover with the other half.

  9. Seal off the edges with your finger. Touch edges with a little water to seal if needed.

  10. Use a fork to create little holes on top. Bake in a pre-heated oven at 220 degrees celcius for 15 minutes.

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