Tainan Coffin Bread

Ingredients

• 1 unsliced white milk loaf
• 60g butter, for frying the bread
• 1 tbsp butter, for the filling
• 1 onion, finely diced
• 200g chicken thigh, diced
• 120g raw prawns, peeled
• 100g squid, cut into rings
• 6 button mushrooms, sliced
• 80g frozen peas and diced carrot
• 3 tbsp plain flour
• 400ml chicken stock
• 120ml whole milk
• 60ml double cream
• 1/2 tsp ground white pepper
• 1/2 tsp caster sugar
• 1 tsp salt
• 1 small bunch coriander or parsley

Before you cook

• Cut four blocks from the loaf, each about 6cm thick, and trim off the crusts on the sides.
• Score a rectangle into the top of each block, leaving a 1.5cm border, cutting most of the way down but not through the base.
• Dice the onion, chicken and mushrooms.
• Peel the prawns and cut the squid into rings.
• Chop the coriander.

Steps

1. Melt half the frying butter in a large non-stick pan over medium heat.
2. Lay two bread blocks in the pan and brown each of their four sides, about one minute per side.
3. Transfer the browned blocks to a rack and repeat with the remaining butter and bread.
4. Cut around the scored rectangle on each block and lift out the lid, then hollow out the crumb underneath with a spoon.
5. Melt one tablespoon of butter in a saucepan over medium heat.
6. Add the onion and cook for four minutes until soft and translucent.
7. Add the diced chicken and cook for four minutes until it turns opaque.
8. Add the mushrooms, prawns and squid and cook for two minutes until the prawns are pink.
9. Tip the whole lot into a bowl and set it aside.
10. Return the pan to medium-low heat and stir the flour into the buttery residue to make a paste.
11. Cook the paste for one minute, stirring, then pour in the stock a splash at a time, whisking smooth between additions.
12. Whisk in the milk and cream and simmer for three minutes until the sauce thickly coats a spoon.
13. Return the chicken, seafood and vegetables to the sauce and add the peas and carrot.
14. Season with white pepper, sugar and salt, then simmer for two minutes.
15. Set each hollowed bread block on a plate and ladle the chowder into the cavity until it overflows.
16. Rest the toasted lid against the side, scatter with coriander and serve at once.