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Coffin Bread

A Taiwanese seafood chowder in a bread bowl
Course Main Course
Cuisine Taiwanese
Keyword coffin bread
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Equipment

  • 1 Air fryer

Ingredients

  • 1/2 lb bacon diced
  • 1 large white onion diced finely
  • 3 stalks celery diced finely
  • 1/4 cup flour
  • butter or oil if needed
  • 2 chicken breasts
  • 1 quart vegetable stock or seafood stock if you can get it and skip the clam juice
  • 8 oz clam juice
  • 1/2 oz dried shiitake mushroom
  • 1/2 oz dried oyster mushrooms
  • 1/2 can golden mushrooms
  • 2 chicken breasts cut into thin strips
  • 2 lb frozen shrimp raw, peeled, deveined
  • 1 lb calamari sliced into rings
  • 1 tsp nutmeg microplaned fresh from a whole nutmeg
  • 1 cup frozen pea/carrot mixture
  • 1/2 cup frozen corn
  • 1 1/2 cup heavy cream
  • butter melted
  • shokupan sliced thick

Instructions

  • Combine the stock and claim juice. Heat just to a boil. Remove from heat and use this liquid to rehydrate the dried mushrooms. Reserve both the liquid and the rehydrated mushrooms separately
  • Cook the bacon in a large, heavy-bottomed pot. Remove when crisp and reserve
  • Add chicken to the pot and brown, then remove. Leave fat in the pan and cook down water if any remains from the chicken
  • If needed, add butter or oil to bring volume of fat in pan to ~1/4 cup
  • Sweat diced onion and celery in the fat until translucent, about 5 minutes
  • Add flour to make a roux. Mix thoroughly and allow to cook for a minute but do not brown the flour. If the mixture is dry, add some butter or oil
  • Slowly pour in the still-hot stock, 1 cup or so at a time, mixing thoroughly into the roux between each addition.
  • Return chicken and bacon to the pan. Add corn, peas, and carrots. Add nutmeg. Bring to a boil then simmer gently for 15 minutes.
  • Add shrimp, calamari, mushrooms, and cream. Simmer for 10-15 minutes more.
  • Taste and season.
  • Brush thick slices of milk bread with melted butter. Air-fry at 370 for 10-14 minutes total, flipping the bread at least once, to a crisp golden brown on both sides.
  • Using the tip of a sharp knife, cut a slit down each edge of one side of the bread, so that there's a square cut into it about 1/2 centimeter in from the crust.
  • Work the knife under this square along one side, then slide it further in until the entire square can be pried up like a coffin lid.
  • Fill with the chicken, mushroom, and seafood chowder made above
  • Close the lid of the "coffin" and serve