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4 6-Ounce Boneless And Skinless chicken
breast
1/2 Teaspoon Chinese black vinegar
1 Head broccoli
1/2 Pound water chestnuts
1 Large carrot
1 Stalk celery
1 Small bokchoy
2 Tablespoons olive oil
2 Tablespoons cornstarch
1/2 Teaspoon Chinese 5 spice
Salt and pepper to taste
3 garlic cloves -- chopped
2 Tablespoons chopped onion
1 Teaspoon chopped ginger
1 Cup chicken broth
8 Sheets phyllo dough
2 Tablespoons melted butter
1 Tablespoon chopped Chinese chives
4 Large rosemary sprigs
Cut chicken into 2-inch strips. Cut all vegetables into 2-inch strips and
blanch.
In a large skillet over high heat, saute the chicken strips with the vinegar.
Add in the cornstarch. Season with 5 spice powder, salt and pepper. Add
garlic, onion and ginger. Stirfry for 5 to 6 minutes. Add chicken stock and
vegetables. Cook for 8 to 10 minutes.
Check seasoning. Chill. Layer four 1/2-inch sheets of phyllo dough, brushing
with butter in between sheets and place in a four inch pie tin. Repeat the
process for four pans.
Divide equally the chicken mixture on each pan. Add chives. Fold the corners
into the center.
Bake in a 400 degree oven for 12 minutes.
Transfer immediately to serving plates and garnish with rosemary sprigs.
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