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Chicken Stuffed Chicken Pots


Chicken Stuffed Chicken Pots



Chicken Pots and Chicken Pots make a great side dish for parties, picnics, or as a fun family meal. These rolls are filled with a mixture of sweet and savory chicken, making them irresistible and satisfying. Below is a step-by-step guide on how to make these small batches from scratch. 97 for flour)
Salt: 1 teaspoon
For the chicken:
Cooked chicken: 2 cups, diced (you can use leftover chicken or rotisserie)
Onion: 1, diced
Garlic: 2 cloves, diced
Pepper: 1st sautéed
Eggs: 1, beaten (egg wash)
Sesame seeds: optional, can be sprinkled


Large mixing bowl
Rolling sheets
Baking tray
Parchment paper



Step 1: Prepare the dough Use
Yeast: In a large mixing bowl, mix warm milk, sugar and dry yeast. Let it sit until cooked for about 5-10 minutes.
Mixing the spices: Mix the yeast, add the melted butter, beaten eggs and salt. Gradually add the flour and mix until the dough is smooth. To knead the dough: Place the dough on a floured surface and knead for about 8-10 minutes until it is smooth and elastic.
First evidence: Put the dough in a bowl filled with oil, cover it with a damp cloth and let it rise in a warm place for about 1 hour until it doubles in size.
Step 2: Prepare the chicken ingredients.
Cook the vegetables: Heat the oil in a pan over medium heat. Add onion, garlic, pepper and carrot and fry until softened.
Add chicken and seasoning: Use cooked chicken, peas, soy sauce, and tomato sauce. Cook for a few more minutes until everything is well mixed. Add salt and pepper to taste. Set aside to cool.
Step 3: Assemble the rolls
Make the rolls: Once the dough has risen, pat it down and place it on a floured surface. Divide the dough into small pieces (about golf ball size). To assemble the rolls: Form each piece into a disk, place a spoonful of chicken mixture in the center, then gather the edges and press to seal. Place each side on baking paper.
Step 4: Second proof
Again proof: Cover the bread with a clean tea towel and let it rise for another 30 minutes
Step 5: Bake the bread
Preheat the oven: Preheat the oven to 190° F (375°F) . °C). Use
Egg Wash: Brush the top of the bread with beaten egg and sprinkle with sesame seeds, if using.
Baking: Bake in preheated oven for 15-20 minutes or until golden brown.
Step 6: Serve
Cool and serve: Let the loaves cool slightly on a wire rack before serving. They really enjoy the warmth.
Chicken stuffed mini cakes are not only fun to make, they are also versatile and perfect for any occasion. They pack great nutrition in every bite and can be customized to suit your taste. Enjoy these hot, steaming baskets with your favorite sauce for a snack or dinner.

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