Chicken Bread Recipe | Perfect for High Tea Snack

Introduction

Chicken bread is a delightful and versatile snack that’s perfect for high tea or any occasion where you want to impress your guests with a savory treat. This recipe by Chef Hafsa combines the soft, fluffy texture of freshly baked bread with a deliciously seasoned chicken filling. Follow this detailed guide to create the perfect chicken bread that’s sure to be a hit at your next gathering.

History

Chicken bread has its roots in various culinary traditions, blending the rich, savory flavors of spiced chicken with the comforting, homey feel of freshly baked bread. This snack has become popular in many regions, especially in South Asia and the Middle East, where it is often enjoyed during tea time or as a special treat during family gatherings.

Ingredients

For the Dough:

1/2 cup water
1 1/2 tsp instant dry yeast
1 tbsp sugar
1 egg
2 cups all-purpose flour
1/2 tsp pink salt
2 tbsp oil

For the Chicken Filling:

1/2 chicken breast (approx. 250g)
Water and salt for boiling
1 tbsp oil
1 onion, finely chopped
1 tsp garlic, finely chopped
1 tbsp refined wheat flour
1/2 cup chicken broth (or milk)
1/2 tsp crushed red chili
1/4 tsp pink salt
1/4 tsp black pepper powder
2 tbsp chili garlic sauce
2 tbsp chili sauce

For the Final Touch:

1 egg (for egg wash)
Oil for greasing

Instructions

Preparing the Dough:

Activate the Yeast:
- In a bowl, add 1/2 cup water, 1 1/2 tsp instant dry yeast, and 1 tbsp sugar. Mix well and let it sit until frothy.
Mix the Ingredients:
- Add 1 egg to the yeast mixture and mix well.
- In a separate bowl, combine 2 cups flour and 1/2 tsp pink salt. Mix thoroughly.
Combine and Knead:
- Gradually add the flour mixture to the yeast mixture, mixing continuously.
- Knead the dough, adding water as required, until you have a soft, slightly sticky dough.
- Add 2 tbsp oil and knead well.
Rest the Dough:
- Throw the dough into a bowl from some height for about 5 minutes. This helps develop the gluten.
- Grease a bowl with oil, place the dough in it, cover, and let it rise until doubled in size.

Preparing the Chicken Filling:

Cook and Shred the Chicken:
- Cut 1/2 chicken breast into pieces and boil with water and a pinch of salt until cooked.
- Shred the boiled chicken using a rolling pin to press and then separate by hand.
Cook the Filling:
- Heat 1 tbsp oil in a pan and sauté 1 finely chopped onion until translucent.
- Add 1 tsp finely chopped garlic and sauté until fragrant.
- Add 1 tbsp refined wheat flour and cook for a minute.
- Gradually add 1/2 cup chicken broth (or milk) and mix well to avoid lumps.
- Season with 1/2 tsp crushed red chili, 1/4 tsp pink salt, and 1/4 tsp black pepper powder.
- Stir in the shredded chicken, 2 tbsp chili garlic sauce, and 2 tbsp chili sauce. Mix well and cook until thickened but not dry.

Assembling the Chicken Bread:

Roll Out the Dough:
- Once the dough has risen, punch it down and turn it out onto a floured surface.
- Roll the dough into a rectangular shape and cut it in half.
Fill the Dough:
- Place the chicken filling in a line on one side of each dough rectangle.
- Fold the dough over the filling and pinch the edges to seal.
- Use a pizza cutter to make cuts along the sealed edge.
Prepare for Baking:
- Grease a baking tray with oil and place the bread pieces on it.
- Make a few slits on top of the bread with a knife.
- Brush with an egg wash for a shiny, golden finish.
Bake:
- Preheat the oven to 180°C (350°F) and bake for 20-25 minutes until golden brown.