Bake Chicken in Bread Recipe

Number of serving: 2

Preparing time: 30 minutes

Cooking time: 28 minutes

Chickens, rinse and drain
8 button Mushrooms, clean and drain
1 medium Potato (cut into wedges)
Carrot (cut into wedges)
1 medium Onion (cut into wedges)
1 clove shallot, chopped
1 loaf Peasant bread
1 teaspoon Curry paste
1 tablespoon Flour
Oil (deep frying)

Marinade Ingredients:
teaspoon Sugar
teaspoon Salt
1 teaspoon Caltrop starch
teaspoon Light soy sauce
1 teaspoon Wine

Seasoning Ingredients:
1 pinch Salt
1 teaspoon Sugar
cup Water
cup Evaporated milk
cup Coconut juice

Preheat the oven to 190C. Combine the chicken with marinade ingredient, mix well to coat the chicken, marinate for 30 minutes. Cut off the top of the bread and scoop out part of the centre to make a cavity. Heat up oil in a wok or pan for deep fry, put in carrot and potato for 5 minute or until golden. Remove from oil and drain with paper towel. Jiggle chicken in the same oil for about 2 minutes. Drain with paper towel. In a new wok or pan, heat up 1 tablespoon oil under medium heat, put in onion and stir fry. Heat 2 tablespoon oil and tablespoon butter in a pot under low heat. Stir fry shallot for 2 minutes. Add curry paste and flour, stir to mix. Then put chicken, carrot, potato and button mushrooms. Mix well. Add Seasoning Ingredients in the same pot. Bring to the boil. Reduce to medium heat and cook for 10 minutes. Put in onion and mix well. Transfer the mixture into the hollowed bread. Put it into oven and bake for 5 minutes.


Cooking tips:

Preheat the oven before baking help the temperature spread evenly in the oven, those the ingredient will be cooked evenly as well.

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