Roasted Chicken Roll with Ceylon Young Hyson Green Tea

• Wash the tea leaves with hot water to clean and open them up for fragrance
• Combine the drained moist tea leaves with the vegetable oil
• Cook at 63.5°C for 45 minutes then let come to room temperature slowly
• Place in the fridge for 10 days
• Strain when needed and keep the leaves for deep frying for garnish at the end of the dish

For the sour cream green tea sauce

• Lightly mix the sour cream with the green tea powder and set aside for later

For the chicken mince

• Mix in the egg white and the 5g of ground up deep fried and drained tea leaves and season with salt and pepper
• Beat together by hand for a few minutes to knock out the air bubbles and allow the mix to stiffen together
• Add 30 ml tea infused oil and mix some more until all is well combined
• Place 50g of the mixture into the boneless and trimmed chicken legs and roll into a long shape with cling film
• Steam/roast in combi oven at 170°C for 20 minutes
• Remove from the cling film and pan roast the skin all around until golden and crispy

For the potato

• Roughly dice and steam for 4 minutes
• Skewer and deep fry until golden brown

Assembly / Finishing

• Cut chicken legs on an angle and trim ends flat to allowed to stand on the plate
• Dress the plate with the green tea sour cream
• Place the fried potato onto the plate
• Dress with the strained tea oil
• Serve immediately