Ingredients Jump to Instructions ↓

  1. 480 g Chicken breast, de-boned -and skinned (4 x 120 g)

  2. 5 c Chicken stock

  3. 60 g Butter Aluminum foil Seasoning - salt and pepper --STUFFING--

  4. 120 g Wild rice

  5. 20 g Chopped onions

  6. 2/3 c Chicken stock

  7. 20 g Grated Parmesan cheese --VEGETABLES--

  8. 40 g Each of pearled carrot, -potato, zucchini

  9. 40 g Diced celery

  10. 40 g Young peas or petits pois

  11. 10 g Butter Seasoning salt and pepper --SAUCE--

  12. 1 c Chicken stock

  13. 1 1/3 c Fresh cream Juice from

  14. 1 fresh lemon

  15. 1 ts Chopped chervil Seasoning - salt and pepper --CREPE BAGS--

  16. 4 Green leek stems (each -approx. 25 cms long)

  17. 4 Very thin crepes -approximately.

  18. 20 cms wide

  19. 20 Soaked and washed dry morel -pieces

  20. 10 g Butter

  21. 4 Sprigs chervil (or -watercress or parsley) This looks like a nice dish

  22. 1. Precook wild rice as a pilaf with chopped onions, chicken stock, and appropriate amount of water. When cool, add grated Parmesan cheese and let mixture cool.

  23. 2. Cut chicken breast portions butterfly style

  24. 3. Lay a cone-shaped portion of rice stuffing on one side of each flattened breast. Roll chicken breast up in a cone shape. Wrap each cone firmly in aluminum foil (to maintain shape during cooking: the professional recipe calls for plastic foil wrapping, but aluminum foil is recommended for home cooking).

  25. 4. Blanch green leek stems, then refresh in cold water.

  26. 5. Make

  27. 4 very thin crepes about 20 cms wide (ingredients not included above). To cook:

  28. 1. Blanch pearled vegetables, celery and peas, then saute in approximately

  29. 10 g butter, adding salt and pepper according to taste. Keep a quarter aside.

  30. 2. To make sauce, reduce chicken stock and add fresh cream. Cook briefly, then strain. Add fresh lemon juice and finish with butter as required. Adjust seasoning and add chopped chervil according to taste.

  31. 3. Saute morels in approximately

  32. 10 g butter.

  33. 4. Heat some chicken stock (5 cups should be sufficient to completely cover the four wrapped chicken portions). Simmer breasts in hot stock for approximately

  34. 7 minutes. Remove from pan, discard aluminum foil wrappings, and saute in approximately

  35. 60 g butter until lightly browned. Then slice each into six portions, cut at an angle (30 to 40 degrees). To present: Treasure Hunt takes the form of a chicken breast "boat", with morel oars being rowed towards crepe "treasure bag" of vegetable "precious stones" some of which have spilled on the shore.

  36. 1. Portion out

  37. 3/4 of vegetable pearls, celery and peas onto crepes lifting crepe edges upwards to form bag shapes. Tie tops of bags with blanched green leek stems (with decorative knotted bows if stems are long enough).

  38. 2. Pour sauce onto plates. Arrange chicken slices in a line on

Instructions Jump to Ingredients ↑

  1. sauce, lay thick ends of morels between them. Place a crepe bag on each plate, with reserved vegetable pearls laid beside bag. Garnish with chervil sprigs (or watercress or parsley). From "Champion Recipes of the 1986 Hong Kong Food Festival". Hong Kong Tourist Association, 1986. Posted by Stephen Ceideberg; October 29 1992.


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