Pide with a Chinese Twist

Pls visit: https://www.fatdough.sg/post/lahmacun-pide for the pide dough.

Prepare the chicken.

Using a cleaver to coarsely chop the chicken into fine pieces.

Transfer into a shallow bowl.

Add in chestnuts, mushrooms, soy, sugar and ginger.

*If you are using fresh water chestnuts, peel and clean the chestnuts before mincing them.*

Mix until well combined.

Cover with cling film and set aside in the fridge for at least an hour.

While the chicken is marinating, prepare the basting sauce.

Add all the ingredients into a bowl.

Stir to combine well or until the sugar has dissolved.

Set aside until ready to use.

Cook the chicken.

In a skillet over medium heat, add oil.

Once the oil is heated up, add in the onion.

Saute until translucent.

Add in the marinated chicken and half of the basting sauce.

Saute until well combined.

Once the the mushrooms and chestnuts starts to brown, add in the remaining sauce.

Saute until the liquid has almost evaporated.

Taste and adjust for seasonings with salt and pepper.

Give it a final stir, remove from heat and set aside.

Assemble the pide.

Roll the dough ball into an oblong shape with about 1/4 inch of thickness.

Spoon the chicken in a line onto the center of the dough.

Prick the border with holes using a fork.

Bring the border to cover the chicken.

Pinching both ends tightly to resemble a boat.

Brush the sides of the pide with sesame oil.

Transfer the pide onto a heated skillet.

Toast until the bottom is lightly charred.

Remove and transfer onto a parchment paper.

And onto a preheated pizza stone or an inverted baking tray.

Back into the oven and bake until the sides are crisp brown.

Remove from oven and garnish with green onion and coriander.

Slice and serve immediately.

Repeat the steps for the remaining pide.