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.
- 1 unsliced stale white loaf
- butter, melted
- 1 small chicken breast, thinly sliced
- 12–15 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
- Slice your bread into 5 cm thick pieces
- 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.
- Remove bread from oven then let it cool.
- 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.
- In a pot add the bacon and a bit of oil, cook until golden brown then remove and set bacon aside.
- Add the chicken, cook for 3 minutes, remove and set chicken aside.
- Add and sauté the onions and celery.
- Gently add the flour then mix it until it form a roux.
- Pour the stock slowly into the roux and mix well until free of lumps.
- Add chicken, carrots, corn and nutmeg. Bring to a boil and simmer for 15 minutes.
- Add peas, shrimps, squid and cream, bring to a boil and simmer for additional 4-5 minutes or until cooked.
- Season with salt and freshly ground black pepper.
- Fill the bread with the chowder then serve.