Leons Tan | Culinary Instructor, Temasek Polytechnic
Chicken dishes are popular with Singaporeans and this recipe was created with that in mind. The silky smooth texture and juiciness of the meat are enhanced by the fruity tang and sweetness of California Raisins in the spicy salsa.
HERB-CRUSTED ORGANIC CHICKEN
40 g California Golden Raisins
850 g chilled organic chicken breast, skinless
25 ml canola oil
40 g shallots, chopped
1 bay leaf
15 g garlic, crushed
60 g fresh white breadcrumbs
40 g Dijon mustard
1 egg yolk
180 ml commercial brown chicken glaze
butter, for pan-frying
few sprigs of English parsley, chopped
few sprigs of basil, chopped
few sprigs of rosemary, chopped
pinch of salt and pepper
ORGANIC VEGETABLES
350 g sweet potato
80 ml fresh cream
60 g unsalted butter
100 g beetroot, skin on
80 g carrots, peeled and cut
70 g baby king mushrooms, stems removed
40 g Brussels sprouts
60 g unsalted butter
pinch of salt
SPICY MANGO & CALIFORNIA RAISIN SALSA
40 g California Natural Raisins
350 g mango, 3/4 ripened
120 ml sweet chilli sauce
40 g chopped red onions
3 g green peppercorns in brine
1 g lime leaf, finely chopped
5 g lemongrass, finely chopped
40 ml honey
HERB-CRUSTED ORGANIC CHICKEN