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Chinese   -   Curried Chicken Pastry (Gah Li Gai So Bang)   adapted from The Dim Sum Book by Eileen Yin-Fei Lo

  • 1 Pound Chicken -- finely chopped
  • 1 Teaspoon Salt
  • 2 Teaspoons Sugar
  • 1 Teaspoon Sesame Oil
  • 1 Tablespoon Oyster Sauce
  • 1 Tablespoon Cornstarch
  • Pepper -- to taste
  • 1 Teaspoon Soy Sauce
  • 6 Large Waterchestnuts -- finely chopped
  • 1 Stalk Celery -- finely chopped
  • 3 Teaspoons Cilantro -- finely chopped
  • 3 Medium Scallion -- finely chopped
  • 2 Tablespoons Curry Powder -- mixed with
  • 2 Tablespoons Cold Water
  • 3 Tablespoons Peanut Oil
  • 2 Cloves Garlic -- finely chopped
  • 1 Tablespoon White Wine
  • 2 Tablespoons Chicken Broth
  • 1 Package Pastry Dough
  • Oil -- for deep frying
Directions Marinate chicken in salt, sugar, sesame oil, oyster sauce, cornstarch, pepper and soy sauce for 1 hour. Set aside. In bowl, combine water chestnuts, celery, cilantro, and scallions. Set aside. Mix water and curry powder. Set aside. Heat wok, add oil and garlic. Saute for 1 minute. Add curry powder and water mixture. Raise heat and stir fry for 1 minute. Add chicken and marinade. Stir. Stir fry for 30 seconds. Turn over and mix with curry. Add wine. Mix, add vegetables and stir together. Add chicken broth. Stir and saute until vegetables are the desired doneness. Refrigerate overnight. Roll dough into 10 x10 inch square. Roll into a sausage shape and divide into 10 equal pieces. Press down and roll out each piece into a circle about 3 inches in diameter. Place 1 tablespoon of the chicken into the center of the circle. Fold into a half moon shape and seal the edges. Heat oil in wok and deep fry until golden brown. Remove and serve.
Serves 30
Time to Make 0:00

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