4 6-Ounce Boneless And Skinless Chicken breast 1/2 Teaspoon Chinese black vinegar 1 Head broccoli 1/2 Pound water chestnuts 1 Large carrot 1 Stalk celery 1 Small bokchoy 2 Tablespoons olive oil 2 Tablespoons cornstarch 1/2 Teaspoon Chinese 5 spice Salt and pepper to taste 3 garlic cloves -- chopped 2 Tablespoons chopped onion 1 Teaspoon chopped ginger 1 Cup chicken broth 8 Sheets phyllo dough 2 Tablespoons melted butter 1 Tablespoon chopped Chinese chives 4 Large rosemary sprigs Cut chicken into 2-inch strips. Cut all vegetables into 2-inch strips and blanch. In a large skillet over high heat, saute the chicken strips with the vinegar. Add in the cornstarch. Season with 5 spice powder, salt and pepper. Add garlic, onion and ginger. Stirfry for 5 to 6 minutes. Add chicken stock and vegetables. Cook for 8 to 10 minutes. Check seasoning. Chill. Layer four 1/2-inch sheets of phyllo dough, brushing with butter in between sheets and place in a four inch pie tin. Repeat the process for four pans. Divide equally the chicken mixture on each pan. Add chives. Fold the corners into the center. Bake in a 400 degree oven for 12 minutes. Transfer immediately to serving plates and garnish with rosemary sprigs.
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