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Coffin Bread 1

Coffin Bread

  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 5 mins
  • Yield: 4-5 1x
  • Category: Main Course
  • Cuisine: Taiwanese

Description

Coffin Bread or Guancai Ban is a type of bread bowl where coffin shaped bread is deep fried then filled with a starchy soup of seafood, vegetables and chicken which most probably was inspired by the Western chowder.


Ingredients

Scale

Coffin Bread

  • 1 unsliced stale white loaf
  • butter, melted

Chowder

  • 1 small chicken breast, thinly sliced
  • 1215 pcs shrimps, shelled and deveined
  • 2 pcs medium sized squid, sliced
  • 1 cup straw mushrooms, cut in half
  • 1/2 cup corn kernels
  • 1/3 cup cubed carrots
  • 1/3 cup peas
  • 1 stalks celery, sliced
  • 2 pcs streaky bacon, finely chopped
  • 50 g butter
  • 1/2 cup cream
  • 500 ml seafood stock
  • 3 tbsp flour
  • 1 small onion, minced
  • 1 tsp nutmeg
  • freshly ground black pepper
  • salt
  • oil

Instructions

Coffin Bread

  1. Slice your bread into 5 cm thick pieces
  2. Brush butter on all the sides and bake in a 180C preheated oven until golden crispy. I did not take notice of the time and just have a look as it browns, so I estimate it around to be 10-15 minutes.
  3. Remove bread from oven then let it cool.
  4. Once it cools down cut a square opening on top, this will be your cover then dig out some bread inside keeping bottom part. Set it aside.

Chowder

  1. In a pot add the bacon and a bit of oil, cook until golden brown then remove and set bacon aside.
  2. Add the chicken, cook for 3 minutes, remove and set chicken aside.
  3. Add and sauté the onions and celery.
  4. Gently add the flour then mix it until it form a roux.
  5. Pour the stock slowly into the roux and mix well until free of lumps.
  6. Add chicken, carrots, corn and nutmeg. Bring to a boil and simmer for 15 minutes.
  7. Add peas, shrimps, squid and cream, bring to a boil and simmer for additional 4-5 minutes or until cooked.
  8. Season with salt and freshly ground black pepper.
  9. Fill the bread with the chowder then serve.