Taiwan-style fried bread bowl made with hollowed-out bread that shaped like a coffin and filled with creamy chowder made with chicken, seafood, and vegetables.
Cut two thick slices of bread, about 2-2 1/2 inches thick. Melt about 4 Tbsp of butter on a non-stick pan. Brown the bread on all 4 sides until they are lightly golden brown. You can also toast this in the air fryer. Simply spread the butter all over the 4 sides of the bread, air fry at 350 F for 5 minutes or until they are nicely golden brown and then flip to the other side and air fry another 5 minutes or until golden brown or when you are happy with the color
Use a small sharp knife or kitchen shears to cut the top part of the bread out, being careful not to cut through the bottom of the bread. Basically we are trying to hollow out to create space for the chowder, just like a bowl
Prepare the chowder:
If using uncooked chicken, cut into bite-size pieces
Melt 1 Tbsp of butter. Add onion and saute until they are soft. Add the chicken and saute until they turn opaque. Add the shrimp, mushrooms, and mixed veggies. Saute until the shrimp just turn pink. Remove from the pan and set aside
Melt 2 Tbsp of butter. Add the flour and keep stirring to form a paste and slowly pour in the chicken broth. Switch to a whisk and keep whisking until no lumps. Add the cream and the chicken, shrimp, and veggies back followed by seasonings. Bring to a gentle simmer. If it's too thick, you can thin it out with a bit more broth. Have a taste and adjust to your preference
To serve:
Scoop the chowder into the "coffin". Garnish with some fresh cilantro leaves or parsley and serve immediately. Don't forget the bread that you cut out earlier, serve it with the chowder too