MMMMM----- Recipe via Meal-Master (tm) v8.01

     Title: Treasure Hunt
Categories: Chinese, Chicken, Ceideburg 2
     Yield: 1 servings

   480 g  Chicken breast, de-boned
          -and skinned (4 x 120 g)
     5 c  Chicken stock
    60 g  Butter
          Aluminum foil
          Seasoning - salt and pepper

MMMMM--------------------------STUFFING-------------------------------
   120 g  Wild rice
    20 g  Chopped onions
   2/3 c  Chicken stock
    20 g  Grated Parmesan cheese

MMMMM-------------------------VEGETABLES------------------------------
    40 g  Each of pearled carrot,
          -potato, zucchini
    40 g  Diced celery
    40 g  Young peas or petits pois
    10 g  Butter
          Seasoning salt and pepper

MMMMM---------------------------SAUCE--------------------------------
     1 c  Chicken stock
 1 1/3 c  Fresh cream
          Juice from 1 fresh lemon
    10 g  Butter
     1 ts Chopped chervil
          Seasoning - salt and pepper

MMMMM-------------------------CREPE BAGS------------------------------
     4    Green leek stems (each
          -approx. 25 cms long)
     4    Very thin crepes
          -approximately. 20 cms wide)

MMMMM-------------------------GARNISHES------------------------------
    20    Soaked and washed dry morel
          -pieces
    10 g  Butter
     4    Sprigs chervil (or
          -watercress or parsley)

 This looks like a nice dish++chicken breast stuffed with wild rice,
 some veggies and crepe strips to fill in for noodles.

 Establishment: Hotel Riverside Plaza Tai Chang Kiu Road, Shatin, New
 Territories. Western Cuisine Practical Class Gold Award - Hot entree
 Chef: Chan Chi-hung Philip (Hotel Riverside Plaza)

 To prepare: 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.

 2.  Cut chicken breast portions butterfly style (i.e. slice in half
 and spread open.  Flatten and slightly stretch them (by gently
 pounding them between two sheets of wax paper or inside a clean
 plastic bag. Season with salt and pepper.

 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).

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

 5.  Make 4 very thin crepes about 20 cms wide (ingredients not
 included above).

 To cook: 1. Blanch pearled vegetables, celery and peas, then saute in
 approximately 10 g butter, adding salt and pepper according to taste.
 Keep a quarter aside.

 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.

 3.  Saute morels in approximately 10 g butter.

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

 1.  Portion out 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).

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