Chicken Roulade with Spring Vegetables and Mustard Jus
A medley of chicken, potatoes and veggies that's easy to prepare and sure to impress.
Ingredients
Chicken Roulade with Spring Vegetables and Mustard Jus
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$0.0
Chicken Roulade
Boneless Chicken Breast, pounded flat
/g
600.0 g
0%
Boneless Chicken Thigh, cubes
/g
200.0 g
0%
Bamboo Ash Powder
/g
20.0 g
0%
Knorr Chicken Seasoning Powder 1kg
/g
20.0 g
0%
Chicken Mustard Jus
Water
/ml
500.0 ml
0%
Knorr Chicken Gravy Mix 1kg
/g
40.0 g
0%
Whole Grain Mustard
/g
25.0 g
0%
Parsley, chopped
/kg
5.0 kg
0%
Honey
/g
25.0 g
0%
Seasonal Vegetables
Brussel Sprouts Leaves, blanched
/g
30.0 g
0%
Charred Sour Onions
/g
30.0 g
0%
Asparagus, blanched
/g
30.0 g
0%
Baby Carrots, washed and boiled
/g
30.0 g
0%
Creamy Potato
Water
/ml
200.0 ml
0%
Fresh Milk
/ml
200.0 ml
0%
Knorr Potato Flakes 2kg
/g
80.0 g
0%
Cooking Cream
/ml
100.0 ml
0%
Fine Salt
/g
4.0 g
0%
Unsalted Butter
/g
60.0 g
0%
Garnish and Assemble
Affilla Cress
/g
4.0 g
0%
Red Veined Sorrel
/g
4.0 g
0%
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Chicken Roulade
-
Boneless Chicken Breast, pounded flat 600.0 g
-
Boneless Chicken Thigh, cubes 200.0 g
-
Bamboo Ash Powder 20.0 g
Chicken Mustard Jus
-
Water 500.0 ml
-
Whole Grain Mustard 25.0 g
-
Parsley, chopped 5.0 kg
-
Honey 25.0 g
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
-
Water 200.0 ml
-
Fresh Milk 200.0 ml
-
Cooking Cream 100.0 ml
-
Fine Salt 4.0 g
-
Unsalted Butter 60.0 g
Garnish and Assemble
-
Affilla Cress 4.0 g
-
Red Veined Sorrel 4.0 g
Preparation
-
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.
-
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.
-
Seasonal Vegetables
- Prepare ingredients as mentioned above.
- Sautéed Brussel sprouts, roast baby carrots, onions and aspargus.
- Season to taste.
-
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.
-
Garnish and Assemble
- Prepare ingredients as mention above.
- Plate, assemble and serve.
