Coffin bread has been sold at night markets in Tainan and Taipei since at least the 1940s. Coffin bread starts as a thick Texas toast style slab of white bread which is hollowed out and either toasted or fried before being filled with a creamy stew of chicken, seafood, tripe, or mushroom. It is then topped with a piece of toasted or fried bread creating the typical coffin look.
Coffin Bread or Guancai Ban is a type of bread bowl where coffin-shaped bread is deep-fried then filled with a starchy soup of seafood, vegetables, and chicken which most probably was inspired by the Western chowder.
Recipe by angsarap
- 1 small chicken breast, thinly sliced
- 12–15 pcs shrimps, shelled and deveined
- 2 pcs medium-sized squid, sliced
- 1 cup straw mushrooms, cut in half
- 1/2 cup corn kernels
- 1/3 cup cubed carrots
- 1/3 cup peas
- 1 stalks celery, sliced
- Slice your bread into 5 cm thick pieces
- Brush butter on all the sides and bake in a 180C preheated oven until golden crispy. Around 10-15 minutes.
- Remove bread from oven then let it cool.