Hainanese Min Chee Pie

This dish brings back fond memories for my mom as my late grandpa used to make this chicken potato pie for the family when she was young. It was a dish he learnt while cooking for the British during the Malayan colonial days.

Local Hainanese had adapted the common Shepherd's Pie (which uses lamb) or Cottage Pie (which uses beef) to suit local taste and made this their famous version of chicken pie.

Served warm right off the oven, deliciously inviting, it's definitely comfort food for the whole family!

Hainanese Min Chee Pie
(serves 6)

250g chicken
100g potatoes, peeled
100g carrots
100g button mushrooms (fresh or canned)
100g onions, chopped into small squares
100g frozen peas, thawed
1 Tbsp soy sauce (or Worcestershire/Lea & Perrins sauce if you have)
dash of pepper
1 tsp salt
3 cloves
1.5cm cinnamon bark (kayu manis)
3 tsp oil
150ml water

Potato Mash
300g potatoes
20g butter
salt to taste


Method

1)  Cut the potatoes, carrots, mushrooms and chicken into small cubes.

2) Marinate the chicken with the soy sauce and pepper.

3) Stirfry the carrots with 2 tsp of oil. Add in the potatoes and continue to fry for about 3
     mins or until cooked. Set aside.

4) With a tsp of oil, stirfry a small portion of the onions for a minute and add in the chicken.
     Continue to stirfry until the chicken is cooked.

5) Add in the mushrooms, cinnamon and clove, and fry for 5 mins.

6) Add the cooked carrots and potatoes and the rest of the onions and continue frying for
     another 5 mins.

7) Add in the water and the peas and let the mixture boil and simmer for about 5 mins.  
     Test taste, add salt if necessary. If the mixture is too watery, you can add in a tsp of
     diluted flour in a bit of water to thicken the gravy. You should still have a bit of gravy in
     the mixture. Set aside on a serving dish.

8) For the mash, clean the potatoes and boil them in water until they are soft. Use a fork to
     test if they are cooked. They are ready when you can pierce them easily. Peel and mash
     the potatoes, adding butter and salt to taste.

9) Transfer the Min Chee to an oven proof pie dish (or a few small individual pie dishes)
     and spread the potato mash on top. You may also add some grated cheese to the topping.

10) Grill at 200C for about 15 minutes or until the topping is brown. 
       (This grilling part is optional, as the Min Chee pie can also be served without it)

                                                                Enjoy! :)