厨苑食谱: 鸡肉酥皮浓汤 (Chicken Potpie)

这是今天的早餐。趁着学校假期，每天早上不到8-9点都赖着不起床。所有，这个早餐的材料都在前一天晚上都预备好了，就算起床晚了，也还来得及做这个孩子们喜爱的早餐。

看着孩子们坐在庭院里享用这个早餐，看着那一群的蜻蜓在花园里飞舞。不知为何，我家的花园总是有一大群的蜻蜓在那飞舞“游荡”着。所以，总是听到小女儿喊着：“哇！好多的蜻蜓在飞舞啊！。。。。”

鸡肉酥皮浓汤 (Chicken Potpie)

(食谱参考于Home Baking, page 139)
**可做4个小碗

浓汤材料A Cream soup ingredients A:

1粒马铃薯（切丁）1 potato (cubed)

½ 条红萝不（切丁）1/2 carrot (cubed)

1粒葱（切片）1 onion (sliced)

1/2 杯罐装豌豆 ½ cup canned green peas

2块鸡肉（切小块）2 diced chicken meat

浓汤材料B Cream soup ingredients B:

1大匙麻油 1tbsp sesame oil

30克无盐奶油 30g unsalted butter

30克面粉 30g flour

2 杯鸡汤 2 cups of chicken soup

2杯牛奶 2 cups of fresh milk

调味料 Seasonings：

1小匙盐 1tsp salt

½ 小匙椒粉 ½ tsp pepper

酥皮Puff pastry:

1．150克高粉 150g high protein flour

150克特幼面粉 150g super fine flour

4克盐 4g salt

10克糖10g sugar

2． 1粒蛋 1 egg

50克清水 50g water

190克无盐奶油 190g unsalted butter

酥皮做法Puff pastry:

1．将材料（1）混合，再把奶油加入，用擦入法把面粉和牛油混合一起。
Combine ingredients no.(1) and add in butter, rub butter and flour, mix well.

2。然后加入蛋和水搅拌均匀揉成团状。放入冰箱冷藏1/2 小时以上。
Add in egg and water, shape dough into ball. Put it into the fridge for at least 1hour.

3．用擀棍把皮擀成容器的大小，然后用叉子刺些小洞.
Roll into a thin round sheet and cut the pastry according to the bowl size.

浓汤做法 To made cream soup :

1）热油锅倒入麻油，加入所有浓汤材料A拌炒，再加入调味料翻炒备用。
Heat up sesame oil in the preheated hot wok, add in all the ingredients (A) and add in seasoning keep stirring.

2）在另一个锅，把牛油在锅内烧溶，加入面粉混合。然后再把鸡汤和牛奶倒入锅中，煮出浓汤后加入做法（1）的食材。
In another wok, melt the butter add in flour and mix well. Pour chicken soup and milk into flour mixture and mix smoothly with the whisk. Lastly, add in method no (1) stir well.

3）倒入备好的碗中，将酥皮盖在碗上. 再用牙签刺几个小洞。
Pour into the bowl and cover up with piece of pastry. Use a toothpick prick some small holes.

4）然后在酥皮上涂上蛋液，放入预热烘炉用180C烘15分钟至金黄色即可。
Glaze with beaten egg and bake in a preheated oven at 180C for 15minutes until golden brown.