Chef Prachan Vong-Uthaiphan
Executive Chef, Arnoma Grand Hotel Bangkok
Chicken Roulade
100 g California Raisins
400 g Chicken Breast
150 g Chicken, minced
15 g Garlic, chopped
50 g Onions, chopped
1 Sprig Fresh Thyme
50 ml White Wine
15 g Unsalted Butter
Salt and Pepper
California Raisin Port ine Reduction
80 g California Raisins
200 ml Port Wine
30 ml Balsamic Vinegar
100 ml Brown Stock
Salt and Pepper
Potato Croquette
150 g Potatoes
60 ml Fresh Milk
30 g Whipping Cream
1 pinch Nutmeg Powder
1 cup Bread Crumbs
1 cup All Purpose Flour
1 Egg (Beaten)
Salt and Pepper
Oil, for deep frying
Sauteed Vegetables
4 pcs Baby Carrots
60 g Green Peas
4 pcs Baby Asparagus
50 g Sweet Peas
4 pcs Cherry Tomatoes
15 g Butter
Salt and Pepper
Chicken Roulade
1
Butterfly the chicken breast meat and flatten with a tenderizer. Season with salt and pepper.
2
Saute California Raisins with onions, butter, garlic, thyme and white wine until soft. Allow to cool and then mix with the cooked minced chicken. Knead the mixture until ingredients are well combined. Season with salt and pepper.
3
Roll the stuffing with the chicken breast meat and wrap with cling film tightly. Poach the chicken roulade in hot water for 25 minutes.
California Raisin Port Wine Reduction
4
In a hot pan, combine the port wine and raisins until the raisins are soft and the liquid is reduced.
5