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Three Cornered Puffs with Spicy Chicken Fillings

Dough ingredients A:
120 g Plain flour
40 ml Water
30 g Shortening
1 tsp Sugar
Dough ingredients B:
50 g Margarine
80 g Plain flour
Glaze:
1 Egg yolk beaten with a little water

Method:

  1. Combine all ingredients (A) in a mixing bowl. Mix into a dough. Leave to rest for 15 mins.
  2. Combine all ingredients (B) together until smooth.
  3. Cut both dough (A) and (B) into equal portions. Wrap up dough (B) with dough (A) (see demonstration for steps).
  4. After the final step, flatten the dough and place 1 tbsp of fillings in the centre. Pinch to seal opening.
  5. Place the puffs on a greased baking tray. Brush with glaze and sprinkle some sesame seeds over.
  6. Bake in preheated oven at 200° C for 15 – 20 mins or until golden brown.
Ingredients: for spicy chicken filllings
150 g Chicken breast, diced
1 Soaked Chinese mushroom, diced
50 g Onion, diced
150 ml Water
50 g Yam bean, shredded
1 tbsp Sesame oil
1 clove Garlic, chopped
Seasonings:
1 tbsp Oyster sauce
¼ tsp Salt
¼ tsp AJI-SHIO® Flavoured Pepper
1 tsp Meat curry powder
1 tsp TUMIX® Chicken Stock Seasoning
1 tbsp Sugar or to taste
¼ tsp Dark soy sauce
1 tbsp Tapioca flour

Method:

  1. Marinate chicken and mushroom with oyster sauce, salt, AJI-SHIO® Flavoured Pepper and meat curry powder for at least 20 minutes.
  2. Heat sesame oil, fry garlic for a while and add yam bean. Toss and fry well. Pour in water and simmer until yam bean is almost soft.
  3. Add in marinated chicken mixture and onion. Stir-fry for a while.
  4. Mix in sugar, TUMIX® Chicken Stock Seasoning and dark soy sauce. Sprinkle in additional (just enough) water to moisten the mixture. Cook until meat is tender. Lastly add tapioca flour to thicken the fillings.

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