Chicken Ballotine with White Chocolate Salted Egg Prawn
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?
Ingredients
Chicken Ballotine
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Boneless Chicken Thigh 4 pc
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Shelled Shrimp, deveined 100 g
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Salt 2 g
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Potato Starch 5 g
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Yacon, brunoised 40 g
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Spinach 40 g
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Shaoxing Rice Wine 15 ml
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Pepper (pinch)
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Soy Sauce 10 ml
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Oyster Sauce 5 ml
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Sesame Oil (dash)
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Asparagus 4 pc
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Carrots, thinly sliced 20 g
White Chocolate Beurre Blanc
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Butter 10 g
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Shallots, sliced 20 g
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Lemongrass, sliced 20 g
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Bay Leaf 1 pc
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White Pepper Corn, crushed 10 g
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White Wine 100 ml
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Fish Stock 100 ml
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Cream 150 ml
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White Chocolate 150 ml
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Salt, to taste
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Pepper, to taste
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Lemon Juice, to taste
Preparation
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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.
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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.
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Plating
- Arrange chicken ballotine on plate, garnish with asparagus, carrot ribbon. Dress with white chocolate salted yolk beurre blanc.
