Chicken with Vegetables in Puff Pastry – Surabaya Style

Cut the poultry meat into slices about five mm thick, season with salt and pepper. Fry lightly for a few minutes in the hot clarified butter together with the pressed garlic clove and remove from the frying pan.

For the sauce, extinguish the pan juices with the sherry, add the soy sauce, the ginger powder and the soup. Mix the maizena (cornstarch) with the water, add to the sauce form and make until thickened. Season with sambal olek, maybe add a little salt, cool.

Sprinkle the slices of melanzane and zucchini with salt, let stand for about ten minutes. Then rinse and dry with kitchen roll. Fry briefly on both sides in peanut oil. Remove from frying pan and drain well on kitchen roll. Squeeze out the excess oil from the slices.

Cut the tomatoes in half and sauté in the squeezed oil until they take on a little color and the juice has evaporated. Season the vegetables with salt and pepper and cool.

Roll out the puff pastry to about four millimeters thick. Cut out two heart-shaped slices. Place one slice on a moistened baking sheet. Layer a few layers of meat and vegetables on top and pour a little of the sauce on top. Leave a two-inch border and brush it with water. Place the second slice on top and smooth it down well. The top can be garnished each time with the leftover dough, according to your imagination.

Brush with the egg-cream mixture

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