This dish is a combination of Western and Asian flavours featuring poultry and vegetables. This cilantro and cheddar US chicken roulade with wild mushroom jus is high in fiber and vitamins.
The dish was created by chef Binh during the last US Food and Wine Festival at the hotel. Binh is a master of Chinese cuisine and his apprenticeship with European chefs can clearly be seen in his use of ingredients, flavours and presentation.
Ingredients: for one portion
Boneless chicken leg 375g (1pc)
Shredded cheddar cheese 15g
Coriander, three bunches (well chopped leaves)
Salt&pepper (grind): to taste
Field mushroom 3 pcs
Oyster mushroom 3 pcs
Chicken stock 80ml
For decoration:
Chinese cabbage
Carrot
Tomato
Plastic
Aluminium foil
Preparation:
* Debone chicken leg and separate skin and meat, then marinate meat with pepper and coriander leaves and cheese together, then roll in the chicken meat.
* Roll one more time with the chicken skin, then cover the chicken roll with the plastic, and keep in chiler about two hours.
* Then replace the plastic cover by aluminium foil and keep the skin dry and clean. Fry the chicken roll covered with aluminium foil in the hot pan with a little cooking oil and roll over the side, then roast in the oven 15 minutes to 160oC.
* Wash the field mushrooms and soak in the cool water, then sautee with garlic and onion to yellow brown, and then cook with chicken stock until the mushrooms are tender. Then blend and sieve.
* Boil carrots and Chinese cabbage. Dip tomato in boiled water, then soak in cold water to remove skin.
* Garnish the dish.