| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Chinese | Chinese, Chicken, Ceideburg 2 | 1 | Servings |
INGREDIENTS
| 480 | g | Chicken breast, de-boned and skinned (4 x 120 g) |
| 5 | c | Chicken stock |
| 60 | g | Butter |
| Aluminum foil | ||
| Seasoning – salt and pepper | ||
| 120 | g | Wild rice |
| 20 | g | Chopped onions |
| 2/3 | c | Chicken stock |
| 20 | g | Grated Parmesan cheese |
| 40 | g | Each of pearled carrot, potato, zucchini |
| 40 | g | Diced celery |
| 40 | g | Young peas or petits pois |
| 10 | g | Butter |
| Seasoning salt and pepper | ||
| 1 | c | Chicken stock |
| 1 1/3 | c | Fresh cream |
| Juice from 1 fresh lemon | ||
| 10 | g | Butter |
| 1 | ts | Chopped chervil |
| Seasoning – salt and pepper | ||
| 4 | Green leek stems (each approx. 25 cms long) | |
| 4 | Very thin crepes approximately. 20 cms wide) | |
| 20 | Soaked and washed dry morel pieces | |
| 10 | g | Butter |
| 4 | Sprigs chervil (or |
INSTRUCTIONS
STUFFING VEGETABLES SAUCE CREPE BAGS GARNISHES This looks like a nice dish++chicken breast stuffed with wild rice, some veggies and crepe strips to fill in for noodles. Establishment: Hotel Riverside Plaza Tai Chang Kiu Road, Shatin, New Territories. Western Cuisine Practical Class Gold Award - Hot entree Chef: Chan Chi-hung Philip (Hotel Riverside Plaza) To prepare: 1. Precook wild rice as a pilaf with chopped onions, chicken stock, and appropriate amount of water. When cool, add grated Parmesan cheese and let mixture cool. 2. Cut chicken breast portions butterfly style (i.e. slice in half and spread open. Flatten and slightly stretch them (by gently pounding them between two sheets of wax paper or inside a clean plastic bag. Season with salt and pepper. 3. Lay a cone-shaped portion of rice stuffing on one side of each flattened breast. Roll chicken breast up in a cone shape. Wrap each cone firmly in aluminum foil (to maintain shape during cooking: the professional recipe calls for plastic foil wrapping, but aluminum foil is recommended for home cooking). 4. Blanch green leek stems, then refresh in cold water. 5. Make 4 very thin crepes about 20 cms wide (ingredients not included above). To cook: 1. Blanch pearled vegetables, celery and peas, then saute in approximately 10 g butter, adding salt and pepper according to taste. Keep a quarter aside. 2. To make sauce, reduce chicken stock and add fresh cream. Cook briefly, then strain. Add fresh lemon juice and finish with butter as required. Adjust seasoning and add chopped chervil according to taste. 3. Saute morels in approximately 10 g butter. 4. Heat some chicken stock (5 cups should be sufficient to completely cover the four wrapped chicken portions). Simmer breasts in hot stock for approximately 7 minutes. Remove from pan, discard aluminum foil wrappings, and saute in approximately 60 g butter until lightly browned. Then slice each into six portions, cut at an angle (30 to 40 degrees). To present: Treasure Hunt takes the form of a chicken breast "boat", with morel oars being rowed towards crepe "treasure bag" of vegetable "precious stones" some of which have spilled on the shore. 1. Portion out 3/4 of vegetable pearls, celery and peas onto crepes lifting crepe edges upwards to form bag shapes. Tie tops of bags with blanched green leek stems (with decorative knotted bows if stems are long enough). 2. Pour sauce onto plates. Arrange chicken slices in a line on sauce, lay thick ends of morels between them. Place a crepe bag on each plate, with reserved vegetable pearls laid beside bag. Garnish with chervil sprigs (or watercress or parsley). From "Champion Recipes of the 1986 Hong Kong Food Festival". Hong Kong Tourist Association, 1986. Posted by Stephen Ceideberg; October 29 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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