Chicken Roulade

Chicken Mustard Jus

Seasonal Vegetables

  • Brussel Sprouts Leaves, blanched 30.0 g
  • Charred Sour Onions 30.0 g
  • Asparagus, blanched 30.0 g
  • Baby Carrots, washed and boiled 30.0 g

Creamy Potato

Garnish and Assemble

  • Affilla Cress 4.0 g
  • Red Veined Sorrel 4.0 g


  1. Chicken Roulade

    • Marinate Chicken with knorr chicken seasoning powder.
    • Take the chicken leg and coat it with bamboo ash powder.
    • Wrap and roll your chicken into a roulade firmly.
    • Steam chicken at 62 degree Celsius for 2 hours.
    • Ice bath and set aside. 
  2. Chicken Mustard Jus

    • In a mixing bowl, mix well water and knorr chicken gravy together.
    • Bring to boil and let it thicken
    • Fold in honey, grain mustard and chopped parsley. 
    • Set aside.
  3. Seasonal Vegetables

    • Prepare ingredients as mentioned above.
    • Sautéed Brussel sprouts, roast baby carrots, onions and aspargus.
    • Season to taste.
  4. Creamy Potato

    • Bring water to boil. Fold in cream and milk.
    • Fold and mix in potato flakes.
    • Mix well and fold in butter.
    • Set aside.
  5. Garnish and Assemble

    • Prepare ingredients as mention above.
    • Plate, assemble and serve.