Chicken ala king, the way we make it on Guam -- is, is like crunchy, creamy goodness! I can't explain it. I've seen it prepared in the states using puff pastry -- just not the same.
A lady in the village of Santa Rita, Guam, once told me that when I made the filling, I had to use leftover batter from the shells. It really does make a difference. The filling looks rich because of the creaminess of the pastry batter from the eggs, flour, and evaporated milk.
The pastry shells are quite thin. Mine also tend to be on the darker side compared to most -- from the sugar in the batter -- the sugar helps to keep the cups nice and crunchy. It's not a lot of sugar, and it doesn't taste sweet, but it sure is delish. Once fried through, these shells will last at least five days in freezer Ziploc bags at room temperature, about 72 degrees Fahrenheit.
I was intending on making turnovers with the filling so I doubled the filling recipe -- and absentmindedly doubled the batter. Thus, I ended up having to fry some pastry cups -- my daughter was happy because she loves chicken ala king.
I have placed some cups in the freezer to see if they reheat/crisp back up after a few minutes in the oven.
The recipes are in the videos below. The list of ingredients only show up if viewed on something larger than a phone -- a YouTube bug. It's also in the "Show More" tab below the video. If you have my book, Remember Guam, it's there too.
By the way, I turned this into a turnover thing because three of the four of us like it. It's super convenient to brush an egg wash on frozen turnovers, bake for 30 minutes -- and serve. Here's the link for my turnover dough that I use -- for both chicken ala king turnovers, and the most delish apple turnovers.
Well, I'm so glad I made the time to write this post -- a nice break from kitchen duties -- cuz teriyaki-like chicken siopao, and chicken kelaguen siopao are this coming week's project!
:-)
paulaq
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