DISH RESEARCH · Street food

Coffin Bread

Also known as: 棺材板

Marvellina’s pan-browned Taiwanese coffin bread. Her September 2021 recipe hollows thick bread into a lidded bowl and fills it with chicken, shrimp, mushrooms and mixed-vegetable chowder. This account selects her butter-browned pan method, raw chicken breast and cilantro garnish. The loaf’s own ingredients are not supplied.

About Coffin Bread

Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.

Marvellina’s pan-browned Taiwanese coffin bread. Her September 2021 recipe hollows thick bread into a lidded bowl and fills it with chicken, shrimp, mushrooms and mixed-vegetable chowder. This account selects her butter-browned pan method, raw chicken breast and cilantro garnish. The loaf’s own ingredients are not supplied.

Creamy, savoury chowder inside the bread. Marvellina directly describes the filling as creamy and savoury. A butter-and-flour paste, broth and cream form the sauce, with chicken powder, sugar, white pepper and salt. Extra broth may thin it. No more precise sweetness, pepper intensity or seafood flavour balance is described.

A hollow bread bowl and a creamy filling. The author explicitly highlights their texture contrast and browns the bread on all four sides before cutting its lid. The filling is creamy, but she does not explicitly describe the selected pan-browned shell as crisp or its centre as soft. The cut-out bread is served with the filled bowl.

Explore ingredients See countries & cuisines

Dish type: Street food
A Taiwanese street-food bread bowl with cooked chowder, following the author’s pan-browned home version.
Preparation: Read the preparation
Cut two slices about 2–2½ inches thick and brown four sides in 4 tablespoons butter. Cut a lid without cutting through the base. Saute onion in 1 tablespoon butter, add chicken until opaque, then shrimp, mushrooms and vegetables until shrimp turn pink; remove. Melt 2 tablespoons butter, stir in flour and gradually whisk in broth. Add cream, the filling and seasonings, gently simmer and optionally thin with broth. Fill bread, garnish and serve immediately with its lid.
Serving presentation: The card states 4 servings while its bread method cuts two thick slices; allocation is unexplained. Scoop chowder into the bread, garnish and serve immediately with the cut-out lid. No explicit service-temperature category is stated.

Before you order

This sourced version contains milk through butter and heavy cream, and crustaceans through shrimp. Ask for the loaf’s grain and full ingredients, and the broth and chicken-powder labels or recipes. Confirm which chicken, filling vegetables and garnish are used, and the kitchen’s pan, bread-cutting tools and contact practices.

Prepare your questions →

Ingredients in Coffin Bread

Bread: one loaf buttery milk bread and 4 tablespoons butter. Chowder: 1 tablespoon butter for sauteing and 2 for roux, one small onion, 200 g chicken breast, 100 g peeled shrimp, 8 mushrooms, 60 g corn/peas/carrots, 2 cups chicken broth, half cup heavy cream, 3 tablespoons all-purpose flour, 1 teaspoon chicken powder, half teaspoon each sugar and ground white pepper, and salt to taste. Optional extra broth thins the filling; 100 g shredded leftover chicken is another choice. Cilantro is selected, with parsley an alternative.

Milk Bread^[1]Identity unresolved
Butter (bread)^[1]Cooking mediumSource-specific formulation remains unresolved.
Butter (saute)^[1]Cooking mediumSource-specific formulation remains unresolved.
Butter (roux)^[1]Cooking mediumSource-specific formulation remains unresolved.
Onion^[1]Recipe ingredient
Chicken Breast^[1]Alternative component
Shrimp^[1]Recipe ingredient
Mushroom^[1]Recipe ingredient
Mixed Vegetables^[1]Recipe ingredientSource-specific formulation remains unresolved.
Corn^[1]Recipe ingredient
Peas^[1]Recipe ingredient
Carrot^[1]Recipe ingredient
Chicken Broth^[1]Recipe ingredientSource-specific formulation remains unresolved.
Heavy Cream^[1]Recipe ingredientSource-specific formulation remains unresolved.
All Purpose Flour^[1]Recipe ingredientSource-specific formulation remains unresolved.
Chicken Powder^[1]Identity unresolved
Sugar^[1]Recipe ingredient
Ground White Pepper^[1]Recipe ingredient
Salt^[1]Recipe ingredient
Leftover Chicken^[1]OptionalSource-specific formulation remains unresolved.
Cilantro^[1]Alternative component
Parsley^[1]Optional
Chicken Broth (extra)^[1]OptionalSource-specific formulation remains unresolved.

These foods describe the cited recipe. Ask the kitchen about its version and any additional ingredients or handling.

Origins & food traditions

Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.

Marvellina identifies coffin bread as Taiwanese street food from Tainan and explains guan cai ban and its coffin-like shape. Her home version pan-browns bread with butter; other meats and seafood-only fillings are separate suggestions.

Countries

Taiwan

Cuisines & regions

Taiwanese Cuisine

Associations in the cited sources

These describe source-specific cultural or geographic connections. Catalogue links may still need review.

Countries & places: Taiwan
Cooking traditions: Taiwanese Cuisine

AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.

Sources & references

Marvellina, Easy Taiwan Coffin Bread (棺材板), What To Cook Today, 23 September 2021, is the selected complete personal recipe. FSA guidance supports the butter/cream and shrimp relationships. Bread, broth and chicken-powder formulas remain unknown.