Coffin Bread – Taiwanese Street Food


From the City of Tainan in Taiwan, coffin bread has been a popular street food since the 1940s! As bizarre as the name sounds, it is much like a cross between a chicken pot pie and an SF sourdough bread bowl. It is absolutely delicious and makes a filling and tasty dinner.

The white loaf bread is buttered on all sides before baking to give it a slightly crunchy and savory flavor before filling it with a creamy chicken mixture. I was thrilled when I saw Saveur post this recipe and knew I had to make it.

Recipe from Saveur

Coffin Bread – Taiwanese Street Food


  • 6 tbsp. butter, divided
  • 2 3-inch slabs of white bread
  • 2 1-inch slices of white bread
  • 3?4 cup diced yellow onion
  • 1?2 tsp. kosher salt
  • 1?2 tsp. garlic, minced
  • 1 tbsp. dry white wine
  • 1?3 cup diced carrot
  • 1?3 cup diced celery
  • 1?2 lb. boneless, skinless chicken breast, diced
  • Pinch whole fennel seed
  • Black pepper, to taste
  • 1?4 cup all-purpose flour
  • 1?3 cup heavy cream
  • 1 cup milk
  • 1 1?3 cups chicken or mushroom stock
  • 1 sprig fresh thyme
  • 1 sprig fresh rosemary
  • 1?3 cup peas (fresh or frozen)
  • 1?4 tsp. lemon juice
  • 2 tbsp. parsley, roughly chopped


  1. Preheat oven to 350F.
  2. Prepare bread: cut a loaf of bread into 2 3-inch thick toasts and 2 1-inch thick toasts for 2 servings. For the 3-inch thick toasts, use a sharp knife and cut a square out of each without cutting through to the bottom. Leave about a 1/2 inch border. Pull out the insides carefully and reserve for another use.
  3. In a medium pan over medium-high heat, melt 4 tablespoons of butter. Brush the bread boxes and lids on all sides with the melted butter.
  4. On a lined baking sheet, place boxes and lids and bake for 7 minutes. Using tongs, gently flip boxes and lids and bake for another 6 minutes.
  5. Meanwhile in a medium skillet over medium heat, melt another tablespoon of butter and add onions and 1?4 teaspoon salt. Cook for 4 minutes and add garlic. Cook for another minute. Add white wine and cook for another 2 minutes. Transfer to a small bowl and set aside.
  6. In the same saucepan over medium heat, melt the remaining tablespoon of butter. Add the carrots and celery and cook for 3 minutes. Add the chicken breast, the remaining 1?4 teaspoon salt, fennel seed, and black pepper. Cook until chicken is lightly browned, 2 minutes.
  7. Return the onions to the saucepan and add the thyme and rosemary. Stir in the flour and cook for 2 minutes, stirring constantly, until the flour has browned slightly. Add the cream and milk and stir until thick and smooth, 2-3 minutes. Pour in the stock and simmer, stirring occasionally, until thick and smooth, 5 minutes. Stir in the peas. Season with lemon juice, salt, and pepper to taste.
  8. Use a spatula or spoon and carefully scoop mixture into the boxes. Top with parsley and lids. Serve immediately.

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