Ingredients
For 6 portions
For the strudel
250g
QimiQ Sauce Base
1pcs
Egg(s)
3tbsp
Corn starch
3pcs
Slice(s) of white bread, toasted
200g
Chicken breast fillet, finely diced
150g
Mushrooms, finely sliced
150g
Bamboo shoots, tinned and drained
1pcs
Red bell pepper(s), finely shredded
2pcs
Green onion(s), finely sliced
5g
Ginger root, finely shredded
2pcs
Garlic clove(s), finely chopped
2tbsp
Olive oil, to fry
20ml
Soy sauce
30ml
Sweet chili sauce
1pinch(es)
Salt and pepper
1package
Puff pastry
1pcs
Egg(s), to brush
1tbsp
Sesame seeds, to sprinkle
For the chili dip
250g
Qiminaise
or
Homemade Qiminaise, Base Recipe (https://rdb.qimiq.com/us/recipes/3668)
100g
Sweet chili sauce
1tbsp
Soy sauce
Preparation
- Preheat an oven to 360 °F (conventional oven).
- Whisk the unchilled QimiQ Classic smooth. Add the egg, corn starch, bread and chicken and mix well.
- Fry the mushrooms, shoots, bell peppers, onion, ginger and garlic in oil until soft. Add the soy sauce and chili sauce and season to taste with salt and pepper. Allow to cool, add to the QimiQ mixture and mix well.
- Prepare the pastry and use to line a loaf tin (approx. 12 inches long) lined with baking paper.
- Pour the filling onto the pastry, cover with pastry and brush with egg. Prick with a fork to allow steam to escape.
- Bake in the preheated oven for approx. 50 minutes (cover with tin foil to prevent burning, if necessary).
- Allow to cool slightly and tip out of the baking tin to serve. Sprinkle with the sesame seeds and portion.
- For the chili dip: mix the ingredients together well and season to taste.
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