CEYLON YOUNG HYSON GREEN TEA CRUSTED CHICKEN ROULADE SERVED WITH SWEET POTATO PUREE, SPICY PINEAPPLE JAM & CHIPS
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Khairul Akmal Arbaei
Raventhran a/l Jayatheeson
Dining at the opulent Dorsett Grand Subang which is nestled in the heart of Subang Jaya, is an endless pleasurable affair with the vast international and local specialities available. Represented by Raventhran a/l Jayatheeson & Khairul Akmal Arbaei.
- Sub Category Name
Combo
Main Courses
- Recipe Source Name
Real High Tea 2014/15 Volume 1
Ingredients
Crusted Chicken Roulade- 300g chicken thigh, boneless
- 10g Dilmah Natural Ceylon Ginger Tea
- 5g black pepper
- 200g bread crumbs
- 100g Dilmah Ceylon Young Hyson Green Tea
- 50g Parmesan cheese
- Salt, to taste
- Black pepper, to taste
- 200g sweet potato (boiled)
- 100ml fresh milk
- 50g cold butter
- Salt, to taste
- 200g pineapple, diced
- 2 tbsp tomato ketchup
- 2 tbsp chilli sauce
- 2 tbsp Tabasco sauce
- 100g brown sugar
- Water, as needed
Methods and Directions
Crusted Chicken Roulade- Combine bread crumbs, Parmesan cheese, black pepper, salt and Dilmah Ceylon Young Hyson Green Tea.
- Do the standard breading procedure.
- Pan-fry the chicken until cooked.
- Blend all ingredients until a thick Purée.
- Slowly reduce all the ingredients in a pot until the jam is smooth and shiny.
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ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 23/11/2024
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