I work in ...

Continue

Your content is being adapted
based on your type of business.

+

Chicken Ballotine

  • Boneless Chicken Thigh 4 pc
  • Shelled Shrimp, deveined 100 g
  • Salt 2 g
  • Potato Starch 5 g
  • Yacon, brunoised 40 g
  • Spinach 40 g
  • Shaoxing Rice Wine 15 ml
  • Pepper (pinch)
  • Soy Sauce 10 ml
  • Oyster Sauce 5 ml
  • Sesame Oil (dash)
  • Asparagus 4 pc
  • Carrots, thinly sliced 20 g

White Chocolate Beurre Blanc

  1. Chicken Ballotine

    • Sliced chicken thigh, flatten with cutlet bat.
    • For shrimp farce, chopped shrimp into coarse texture and then add in remaining ingredients and seasoning, keep in fridge for 15 minutes.
    • Flatten chicken thigh, stuffed with shrimp farce & sautéed spinach.
    • Use Steamer and steam for 10 minutes. Brown chicken in pan. Let them stand for about 1 minute before cut into half.
  2. White Chocolate Beurre Blanc

    • In a small sauce pan, add shallot, lemongrass, bay leaf, peppercorn, white wine, bring to boil and simmer, add fish stock reduce for few minutes, add in cream simmer and reduce.
    • Slowly whisk in white chocolate and Knorr salted egg powder until fully blended. Seasoned with salt, pepper, dash of lemon juice and drop a piece of cold butter flakes monte au beurre.
  3. Plating

    • Arrange chicken ballotine on plate, garnish with asparagus, carrot ribbon. Dress with white chocolate salted yolk beurre blanc.

+