Chicken Ballotine with White Chocolate Salted Egg Prawn

Name: Chicken Ballotine with White Chocolate Salted Egg Prawn
Yield: 4
Ingredients: 4.0pc Boneless Chicken Thigh; 100.0g Shelled Shrimp, deveined; 2.0g Salt; 5.0g Potato Starch; 40.0g Yacon, brunoised; 40.0g Spinach; 15.0ml Shaoxing Rice Wine; 0.0g Pepper, pinch; 10.0ml Soy Sauce; 5.0ml Oyster Sauce; 0.0g Sesame Oil (dash); 4.0pc Asparagus; 20.0g Carrots, thinly sliced; 10.0g Butter; 20.0g Shallots, sliced; 20.0g Lemongrass, sliced; 1.0pc Bay Leaf; 10.0g White Pepper Corn, crushed; 100.0ml White Wine; 100.0ml Fish Stock; 150.0ml Cream; 150.0ml White Chocolate; 1.0tbsp Knorr Golden Salted Egg Powder 800g; 0.0g Salt, to taste; 0.0g Pepper, to taste; 0.0ml Lemon Juice, to taste

If variety is the spice of life, then this chicken-prawn-white chocolate-salted egg combination will add a spark to any dinner table. Who can resist juicy prawn-stuffed chicken with the heady blend of white chocolate and salted egg?

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Chicken Ballotine

Boneless Chicken Thigh 4.0 pc
Shelled Shrimp, deveined 100.0 g
Salt 2.0 g
Potato Starch 5.0 g
Yacon, brunoised 40.0 g
Spinach 40.0 g
Shaoxing Rice Wine 15.0 ml
Pepper, pinch
Soy Sauce 10.0 ml
Oyster Sauce 5.0 ml
Sesame Oil (dash)
Asparagus 4.0 pc
Carrots, thinly sliced 20.0 g

White Chocolate Beurre Blanc

Butter 10.0 g
Shallots, sliced 20.0 g
Lemongrass, sliced 20.0 g
Bay Leaf 1.0 pc
White Pepper Corn, crushed 10.0 g
White Wine 100.0 ml
Fish Stock 100.0 ml
Cream 150.0 ml
White Chocolate 150.0 ml
Knorr Golden Salted Egg Powder 800g 1.0 tbsp
Knorr Golden Salted Egg Powder 800g
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FoodXervices

Lim Siang Huat

Teo Soon Seng

Free sample
Salt, to taste
Pepper, to taste
Lemon Juice, to taste

Western

Chicken/Duck

Fish/Seafood

Main course

Salted egg

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Preparation

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