Tainan Coffin Bread

Method

1. 01

   Cook the chicken and vegetables

   Melt 15 g butter in a saucepan over medium-high. Brown chicken 4 minutes, add carrot and mushrooms for 4 minutes, then peas for 1 minute; chicken need not yet reach final temperature.

   

2. 02

   Build a smooth cream sauce

   Add remaining 30 g butter and flour; cook, stirring, 2 minutes. Whisk in hot stock in four additions, then milk, and simmer 5–7 minutes until smooth and thick enough to mound softly.

   

3. 03

   Finish the filling safely

   Return chicken and vegetables, add salt and pepper, and simmer 4–6 minutes until every chicken piece reaches 74°C. Hold over very low heat; if it becomes pasty, whisk in hot stock 15 ml at a time.

   

4. 04

   Fry the bread blocks

   Heat oil in a deep skillet to 175°C. Fry one bread block at a time for 45–60 seconds per broad face and 20 seconds per edge until evenly deep gold; drain upright on a rack.

   

5. 05

   Cut lids and hollow

   Rest bread 2 minutes. Cut a 1 cm inset square through only three sides of the top to make a hinged lid. Lift it and remove soft crumb, leaving a 1.5 cm wall and base; do not puncture the box.

   

6. 06

   Fill and cap at once

   Spoon 220–240 g hot filling into each crisp bread box, stopping below the rim. Close the toast lid and serve within 5 minutes so the walls remain crisp and the filling stays above 60°C.