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Smoked Chicken & Shiitake Stuffing Traybake

Name: Smoked Chicken & Shiitake Stuffing Traybake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6-8
Ingredients: 6 dried shiitake mushrooms; 2 tbsp vegetable oil; 200g (7 oz) smoked chicken breast, diced; 3 Chinese lap cheong sausages*, thinly sliced; 1 leek, thinly sliced; 4 sticks celery, finely diced; 4 cloves garlic, chopped; ¼ cup Chinese shaoxing wine; 1 chicken stock cube; 3 slices fresh ginger; 225g (8 oz) water chestnuts, roughly chopped; 450g (16 oz) day-old sourdough bread, ripped into chunks; 60g (2 oz) unsalted butter, melted; 2 eggs, lightly beaten; 2 tsp sea salt; ½ tsp white pepper; fresh coriander leaves, chopped

Prep Time

20m

Cook Time

30m

Total Time

50m

This Smoked Chicken & Shiitake Stuffing Traybake is a flavorful and comforting dish that combines smoked chicken, shiitake mushrooms, Chinese lap cheong sausages, and a variety of vegetables with a rich, savory stuffing. Perfect for a satisfying one-pan meal that's bursting with delicious Asian-inspired flavors.

Recipe Options

Ingredients

Servings: 6-8

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6 dried shiitake mushrooms

2 tbsp vegetable oil

200g (7 oz) smoked chicken breast, diced

3 Chinese lap cheong sausages*, thinly sliced

1 leek, thinly sliced

4 sticks celery, finely diced

4 cloves garlic, chopped

¼ cup Chinese shaoxing wine

1 chicken stock cube

3 slices fresh ginger

225g (8 oz) water chestnuts, roughly chopped

450g (16 oz) day-old sourdough bread, ripped into chunks

60g (2 oz) unsalted butter, melted

2 eggs, lightly beaten

fresh coriander leaves, chopped

Place shiitake mushrooms in a small bowl and cover with boiling water for around 15 minutes or until they have rehydrated. Remove from water and cut out the woody stems. Thinly slice the mushrooms and throw away excess liquid. Meanwhile, preheat the oven to 200°C/347°F.

In a large deep frying pan, add oil and saute the smoked chicken and chinese sausage on high heat until nice and golden brown. Reduce heat to medium-low. Add in leek, celery, mushrooms and garlic, and cook for 10 minutes until the leek becomes soft and tender without browning.

Meanwhile, in a small saucepan place 1 cup of water and crumble in the stock cube. Add the slices of ginger and bring to the boil. Once boiling, turn off the heat and allow ginger to infuse for 10 minutes, then remove ginger slices.

Back to the pan. By this point, the edges of the pan will show signs of caramelisation – in other words, pure flavour! Deglaze the pan by adding in the Chinese cooking wine and scraping down all the edges. Now add in the chicken and ginger stock and stir through. Simmer for a couple of minutes to allow the flavours to mingle.

Add in the water chestnuts, sourdough chunks and melted butter. Give everything a good mix so that the bread starts to take on the liquid and soften. Turn the heat down and allow things to cool down slightly, then add in the eggs and mix through. Season with salt and pepper.

Give it a really good soak for a minute to soften bread some more, then transfer stuffing mix into a baking dish.

Bake in the oven for 30 minutes or until golden and crispy on top. Sprinkle with coriander and serve.

Smoked Chicken & Shiitake Stuffing Traybake

Ingredients

Steps

Nutrition Facts

Smoked Chicken & Shiitake Stuffing Traybake

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts