Chef Prachan Vong-Uthaiphan
Executive Chef, Arnoma Grand Hotel Bangkok
Butterfly the chicken breast meat and flatten with a tenderizer. Season with salt and pepper.
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.
Roll the stuffing with the chicken breast meat and wrap with cling film tightly. Poach the chicken roulade in hot water for 25 minutes.
In a hot pan, combine the port wine and raisins until the raisins are soft and the liquid is reduced.
Add balsamic vinegar and continue reducing the sauce until it is a little thick and then add the brown stock. Stir well and season with salt and pepper.
Peel and boil the potatoes until cooked and then mash. Mix with fresh milk and whipping cream until the mixture is smooth. Season with nutmeg powder, salt and pepper.
Roll into a ball shape, coat with all purpose flour, beaten egg and bread crumbs. Deep fry until golden brown.
Trim the carrots and asparagus and boil the vegetables separately in hot water until cooked. Set aside.
In a hot pan, saute all the vegetables with butter and season with salt and pepper.