Resipi Pai Ayam Hangat (Chicken Pot Pie) | ! sha my heart

.

Jumaat, 24 Januari 2014

Resipi Pai Ayam Hangat (Chicken Pot Pie)




Chicken Pot Pie

Ingredients:
A piece of chicken breast (thinly sliced)
2 carrots (thinly sliced)
1 can of button mushroom (chopped)
1 onion (chopped)
3 cloves of garlic (thinly sliced)
3 tablespoons of all-purpose flour
Pinch of salt and black pepper powder
A cup of chicken stock
2 tablespoons of oysters sauce
Pinch of sugar
2/3 cup of milk
Frozen puff pastries
4 cubes of butter

Instructions:
1) Combine chicken pieces, carrots , mushrooms and add some water in a pot and boil for 15 minutes. Drain and set aside. Keep the chicken stock for the sauce mixture.
2) Saute onions in little oil and butter until soft and translucent. Add in flour and keep on stirring. Add in chicken stock and keep on stirring. Add in salt, sugar, pepper and oysters sauce and keep on stirring. Pour in milk and keep on stirring. Remove from heat and set aside.
3) Place the puff pastries in 3 medium size moulds.
4) Place chicken pieces, carrots and mushrooms in the bottom puff pastries.
5) Pour the sauce over and cover the top part with puff pastries and seal edges. Make several small slits in the top to allow steam to escape.
6) Bake in the oven for 20 minutes or until the puff pastries turn golden brown. Cool for 10 minutes before serving the pie for iftar.



Dalam Bahasa Melayu:
Pai Ayam Periuk

Bahan-bahan:
Sekeping dada ayam (dihiris nipis)

2 lobak merah (dihiris nipis)

1 tin cendawan butang (cincang)

1 biji bawang (dicincang)

3 ulas bawang putih (dihiris nipis)

3 sudu besar tepung semua guna

Secubit garam dan
serbuk lada hitam
Secawan stok ayam

2 sudu besar sos tiram

Secubit gula

2/3 cawan susu

Pastri puff beku

4 ketul mentega


Arahan:

1 ) Campurkan kepingan ayam, lobak merah, cendawan dan menambah sedikit air di dalam periuk dan rebus selama 15 minit.
Tos dan ketepikan. Simpan stok ayam untuk campuran sos.
2) Tumis bawang dalam minyak sedikit dan mentega sehingga lembut dan lut .
Masukkan tepung dan terus kacau. Masukkan stok ayam dan terus kacau. Masukkan garam, gula , lada hitam dan sos tiram dan terus kacau. Tuangkan susu dan terus kacau. Angkat daripada api dan ketepikan.
3 ) Letakkan pastri sedutan dalam 3 acuan bersaiz sederhana.

4 ) Letakkan kepingan ayam , lobak merah dan cendawan dalam pastri sedutan bawah.

5) Tuangkan sos ke atas dan tutup bahagian atas dengan pastri sedutan dan tepi meterai.
Buat beberapa belahan kecil di bahagian atas untuk membolehkan stim untuk keluar.
6) Bakar dalam ketuhar selama 20 minit atau sehingga pastri puff bertukar perang keemasan.
Sejuk selama 10 minit sebelum dihidangkan pai untuk berbuka puasa.



(Adapted from Allrecipes.com)
Food prepared by sumber
 

2 ulasan:

Marliyana Mk berkata...

cam bestttt je

bahan pun senang cari

thanks for the recipe :)

sha my heart berkata...

MK: best, dear.
Senang saja.
Sama-sama. Buatlah =)

Related Posts Plugin for WordPress, Blogger...