Recipes · Taiwanese · Burgers and Sandwiches
Coffin Bread
One serving has 763 kcal and 34 g protein, and at least a fifth of a woman's daily need of niacin (79%), selenium (78%), phosphorus (60%), thiamin (60%), riboflavin (55%) and vitamin K (55%). Ready in 35 minutes.
- Preparation: 15 min
- Cooking: 20 min
- Makes: 1 serving (381 g)
- Difficulty: Medium
- Diets: High protein
- Contains: dairy, gluten, poultry, shellfish
Ingredients
- 90 g Bread, white
- 25 g Vegetable oil
- 10 g Butter, unsalted
- 10 g Flour, all-purpose
- 120 g Milk, whole
- 60 g Chicken breast, boneless, skinless, raw
- 30 g Shrimp, raw
- 20 g Corn kernels, canned
- 15 g Carrots, raw
- 0.8 g Salt
- 0.2 g Black pepper
Method
- Cut a thick slab of the bread and deep-fry in the oil at 170 °C (340 °F) until golden and crisp on all sides, then cut a lid and hollow out the center to make a box, saving the lid.
- Melt the butter, stir in the flour and cook 1 minute, then whisk in the milk to make a smooth white sauce.
- Add the diced chicken, shrimp, corn and carrot to the sauce and simmer 6-8 minutes until the chicken and shrimp are cooked through (74 °C/165 °F) and the sauce has thickened.
- Season with the salt and pepper.
- Spoon the creamy filling into the hollowed bread box, top with the lid, and serve immediately while the crust is crisp.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 763 kcal | 36% |
| Carbohydrates | 62.1 g | |
| Water | 238 mL | |
| Fiber | 3.2 g | 11% |
| Protein | 33.5 g | 70% |
| Tryptophan | 0.24 g | |
| Threonine | 0.84 g | |
| Isoleucine | 0.93 g | |
| Leucine | 1.6 g | |
| Lysine | 1.7 g | |
| Methionine | 0.48 g | |
| Cystine | 0.21 g | |
| Phenylalanine | 0.83 g | |
| Tyrosine | 0.74 g | |
| Valine | 1 g | |
| Histidine | 0.66 g | |
| Fat | 42.4 g | |
| Monounsaturated | 10.2 g | |
| Polyunsaturated | 17 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0.01 g | |
| Omega-6 | 13.3 g | |
| Saturated | 12.3 g | |
| Trans-Fats | 0.21 g | |
| Cholesterol | 126 mg | |
| Calcium | 358 mg | 36% |
| Copper | 0.31 mg | 34% |
| Iron | 4 mg | 22% |
| Magnesium | 70.7 mg | 23% |
| Manganese | 0.72 mg | 40% |
| Phosphorus | 422 mg | 60% |
| Potassium | 634 mg | 13% |
| Selenium | 42.6 µg | 78% |
| Sodium | 906 mg | |
| Zinc | 2.2 mg | 28% |
| Thiamin (vitamin B1) | 0.66 mg | 60% |
| Riboflavin (vitamin B2) | 0.6 mg | 55% |
| Niacin (vitamin B3) | 11.1 mg | 79% |
| Pantothenic acid (vitamin B5) | 2 mg | 40% |
| Pyridoxine (vitamin B6) | 0.65 mg | 50% |
| Folate (vitamin B9) | 40.7 µg | 10% |
| Cobalamin (vitamin B12) | 0.68 µg | 28% |
| Choline | 73.3 mg | 17% |
| Vitamin A | 255 µg | 36% |
| Vitamin C | 1.3 mg | 2% |
| Vitamin D (D2 + D3) | 61.8 IU | 10% |
| Vitamin E | 2.8 mg | 19% |
| Vitamin K | 49.4 µg | 55% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
1.5 kg CO2e a serving: about average for main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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