Tea Room Tales & Tidbits
Table of Contents
Saucy Chicken
My favourite Chinese food when I was little was something called Almond Suguy. It was a puff pastry filled with chicken, almonds, onion and celery. It was deep-fried and smothered in chicken gravy. It came to the table in a deep, round aluminum dish. It was a sight that would cause an almost painful tingling sensation in my jaw followed by intense salivating. This recipe is a bumped-up version of one of my childhood memories. Enjoy!
Try this recipe filling in tart shells for easier handling. Whether it's a dinner party, shower, or a backyard gathering this dish will be the centre of attention. Make ahead of time and warm up in 350 F oven with some grated cheese. I personally prefer to use Camembert or Brie. Chicken breasts are easier to cube, slice, or dice while partially frozen.
- 1 recipe of Choux Pastry piped out and baked in any form you desire
- 4 large, boneless chicken breasts
- 1 large onion, diced
- 3 celery stalks including leaves, chopped
- 12 large mushrooms, sliced
- 1/3 cup of almonds
- 1/3 cup of butter
- 1 cup milk
- 3 tbsp flour
- 3 tbsp chicken bouillon
- 1 tsp pepper
- 1 tsp Marjoram
- 2 tbsp fresh thyme or 2 teaspoons dried thyme.
- Sauté celery, onion, almonds, mushrooms, and butter in a large, heavy-bottom soup pot. Cook until caramelized.
- Add cubed chicken breasts.
- Cook down until there is no liquid left and a slight browning occurs.
- Add water until the chicken mixture is immersed.
- Pour milk into a tight-sealing mason jar and add flour and chicken bullion.
- Shake vigorously until the mixture is smooth.
- Add to chicken mixture stirring occasionally to ensure flour lumps do not form.
- Cook until thickened.
- Fill pastry shells and serve piping hot.