Chicken Ballotine with White Chocolate Salted Egg Prawn

Name: Chicken Ballotine with White Chocolate Salted Egg Prawn
Yield: 4
Ingredients: 4.0pc Boneless Chicken Thigh; 100.0g Shelled Shrimp, deveined; 2.0g Salt; 5.0g Potato Starch; 40.0g Yacon, brunoised; 40.0g Spinach; 15.0ml Shaoxing Rice Wine; 0.0g Pepper, pinch; 10.0ml Soy Sauce; 5.0ml Oyster Sauce; 0.0g Sesame Oil (dash); 4.0pc Asparagus; 20.0g Carrots, thinly sliced; 10.0g Butter; 20.0g Shallots, sliced; 20.0g Lemongrass, sliced; 1.0pc Bay Leaf; 10.0g White Pepper Corn, crushed; 100.0ml White Wine; 100.0ml Fish Stock; 150.0ml Cream; 150.0ml White Chocolate; 1.0tbsp Knorr Golden Salted Egg Powder 800g; 0.0g Salt, to taste; 0.0g Pepper, to taste; 0.0ml Lemon Juice, to taste

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?

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Chicken Ballotine

Boneless Chicken Thigh 4.0 pc
Shelled Shrimp, deveined 100.0 g
Salt 2.0 g
Potato Starch 5.0 g
Yacon, brunoised 40.0 g
Spinach 40.0 g
Shaoxing Rice Wine 15.0 ml
Pepper, pinch
Soy Sauce 10.0 ml
Oyster Sauce 5.0 ml
Sesame Oil (dash)
Asparagus 4.0 pc
Carrots, thinly sliced 20.0 g

White Chocolate Beurre Blanc

Butter 10.0 g
Shallots, sliced 20.0 g
Lemongrass, sliced 20.0 g
Bay Leaf 1.0 pc
White Pepper Corn, crushed 10.0 g
White Wine 100.0 ml
Fish Stock 100.0 ml
Cream 150.0 ml
White Chocolate 150.0 ml
Knorr Golden Salted Egg Powder 800g 1.0 tbsp
Salt, to taste
Pepper, to taste
Lemon Juice, to taste

Western

Chicken/Duck

Fish/Seafood

Main course

Salted egg

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Preparation

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.
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.
Plating
- Arrange chicken ballotine on plate, garnish with asparagus, carrot ribbon. Dress with white chocolate salted yolk beurre blanc.