Treasure hunt
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Treasure hunt
  Chinese    Chicken  
Last updated 6/12/2012 12:53:40 AM. Recipe ID 15516. Report a problem with this recipe.
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      Title: Treasure hunt
 Categories: Chinese, Chicken, Ceideburg 2
      Yield: 1 Servings
 
    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

MMMMM--------------------------STUFFING-------------------------------
    120 g  Wild rice
     20 g  Chopped onions
    2/3 c  Chicken stock
     20 g  Grated Parmesan cheese

MMMMM-------------------------VEGETABLES------------------------------
     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

MMMMM---------------------------SAUCE--------------------------------
      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

MMMMM-------------------------CREPE BAGS------------------------------
      4    Green leek stems (each
           -approx. 25 cms long)
      4    Very thin crepes
           -approximately. 20 cms wide)

MMMMM-------------------------GARNISHES------------------------------
     20    Soaked and washed dry morel
           -pieces
     10 g  Butter
      4    Sprigs chervil (or
           -watercress or parsley)
 
  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).
  
  




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Recipe ID 15516 (Apr 03, 2005)

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