Recipe

Chicken And Napa Cabbage Stir-fry Recipe

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Ingredients

Directions

Step #1 1.
Step #2 Cook chicken either in a large saucepan or a pressure cooker, reserving 2 c of stock.
Step #3 Remove meat from skin & bones & set aside with stock.
Step #4 2.
Step #5 Pre-heat oven to 180 deg.
Step #6 --.
Step #7 3.
Step #8 Place pine nuts in pan & toasted over med-heat/flame until lightly coloured.
Step #9 Remove & add to chicken.
Step #10 Melt 1 tbsp butter and saute onion until transparent, then add mushrooms until softened.
Step #11 Add to chicken.
Step #12 4.
Step #13 Melt 3 tbsps butter & mix in flour; cook for 1 min.
Step #14 Add stock & milk & cook this until mixture thickens.
Step #15 Add chicken mixture, nutmeg & eggs & mix well.
Step #16 5.
Step #17 Grease a 33cm X 23cm oven-proof dish with butter.
Step #18 Line the dish with 8-10 sheets filo pastry, brush each sheet with the melted butter.
Step #19 Spoon in the chicken filling & level the surface.
Step #20 Cover with another 8-10 buttered sheets of pastry.
Step #21 Tuck the top edges under the bottom edges & very lightly score a diamond pattern on the top with a sharp knife or razor blade.
Step #22 6.
Step #23 Bake for about 45 minnutes or until the pastry is golden.
Step #24 Allow to stand for 10 mins before cutting.
Step #25 --.
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