Soy Sauce Chicken Pot Pie

How to make it

1. In a medium bowl, mix together Pantry Essentials, Lee Kum Kee Premium Soy Sauce, Lee Kum Kee Panda Brand Oyster Sauce, Lee Kum Kee Pure Sesame Oil plus chicken and marinate for an hour. Preheat the oven to 200°C then start stir frying the pie ingredients in batches.

2. In a hot pan or wok, add 1 tbsp oil, then stir fry onion, Lee Kum Kee Minced Garlic, celery, carrot, potato and cabbage till it starts to caramalise, remove from the pan and set aside.

3. In the same pan or wok on a high heat, add chicken, but reserve the extra sauce it’s been marinating in. Cook both sides of the chicken until almost cooked through. Return the vegetables to the same pan, turn down the heat and add the remaining marinate, white pepper and Lee Kum Kee Chilli Garlic Sauce. Fold gently. In a separate small bowl, mix together chicken stock and cornstarch, then slowly add to the simmering pie mix. Allow to simmer with a lid on till all ingredients are cooked through, set aside and refrigerate.

4. Cut four rounds of puff pastry approximately 1.5cm larger than the ramekin and set aside. In a separate small bowl, mix egg and Lee Kum Kee Premium Soy Sauce together well and set aside.

5. Load each ramekin with heaps of the cold pie filling, then butter around the top so the pastry doesn’t stick. Top each one with a round of pastry and gently press down across the rim and slightly down the sides, using a sharp knife, add three small slits in the middle of the pastry.

6. Add a cute little stalk of thyme to the top of each pie, then, using a pastry brush, coat the pastry on all sides with the egg wash. Cook for 30 minutes, or until the pastry is cooked evenly and golden, turning the pies half way to make sure they’re cooked evenly.