Saturday, 29 June 2013

The Ultimate Chicken Bread...

Presenting .. THE Chicken Bread :))


We had tea somewhere and they served chicken bread with tea.. It was slightly raw on top and the filling was a nondescript overly spicy mass.. But I so craved the taste of chicken bread that I thought, now or never 

This is originally Shireen Anwar's recipe. I guess almost all the chicken bread recipes u'll find around FB are hers or modifications of it.. As is this one..

I've changed the dough ingredients to suit my own taste and experience. So since her is widely available everywhere, I am giving you my own ingredients and measurements. As with the filing too. 


Here goes then:

The dough

3 and half cups plain flour
1/2 cup nido milk powder
4 tblsp butter - room temperature soft
1 tsp salt
1 tblsp yeast
1/4 tsp castor sugar
1 egg
Lukewarm water

Extra egg for egg wash

Mix together the flour, milk powder and salt.
Add the butter and rub it in to crumb form
Make a well in the middle and put in the yeast and sugar
Pour over the lukewarm water and mix in
Cover and let it froth for 10 minutes
Break in the egg
Then knead a soft non-sticky dough with more water as needed
Cover and let it rise. Took me 2 hours almost

Meanwhile, prepare filling

Boil and shred half a kilo chicken boneless
Heat 2 tblsp butter in a pan
Add 2 tblsp flour and mix
Add milk gently to form a roux.. and keep and stirring so that there are no clumps
Add salt, black pepper, white pepper, zeera and red chili powder. Taste and make sure its spicy.

Once the sauce tastes as you like it, add the shredded chicken.. Dont let it dry too much but keep it a bit moist. Let it cool down.
Assemble

This amount made 6 smallish chicken breads. So made 6 balls. Rolled each out and placed the filling in between.

Cut strips diagonally on both sides ....




and fold over in a criss cross design. ..

Brush with beaten egg and bake in preheated oven at 200. Use top grill to get the golden colour.


Have fun and do give it a try. The taste is worth the effort involved.

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