Rolls of Strength
An invigorating chicken roulade with sautéed mushrooms and potato puree in coriander jus
Nutritional Highlights
This main packs in a punchy 38g of protein, equivalent to 5.5 eggs. Having enough protein can play a big part in supporting the body's recovery from treatment.
Recipe (for 10)
| Main Ingredients | |
|---|---|
| Chicken thigh (boneless, with skin) | 10 pcs (200g/pc) |
| Lemongrass (bruised / cut short) | 5 stalks (20g/stalk) |
| Mashed potatoes | 500g |
| Hon-shimeiji mushrooms (dark) | 3 packs (150g/pack) |
| Hon-shimeiji mushrooms (white) | 3 packs (150g/pack) |
| Whole garlic (no skin) | 30 pcs |
| Chicken Marinade | |
|---|---|
| Light soy sauce | 120ml |
| Oyster sauce | 100ml |
| Dark soy sauce | 50ml |
| Cooking oil | 60ml |
| Garnishing | |
|---|---|
| Spring onions (chopped) | |
| Coriander (chopped) | |
| Crispy shallots |
| Coriander Jus | |
|---|---|
| Thai green curry paste | 30g |
| Brown chicken jus | 1 litre |
| Coriander leaf | 30g |
| Garlic | 6 pcs |
| Ginger | 20g |
| Thai basil leaf | 10g |
Preparation
Chicken Roulade
Marinate the chicken thigh with the seasoning listed overnight, or at least 4 hours.
Roll the chicken thighs in plastic wrap and tie a knot at both ends.
Then roll into aluminium foil to secure the shape.
Steam for 45 minutes, let it cool and remove both aluminium foil and plastic wrap.
Brush with oil.
Preheat oven to 200°C. Roast chicken for 15 minutes till cooked.
Trim off the top and bottom portions of the chicken roulade.
Sautéed Mushrooms
Deep fry garlic with oil until brown and set aside.
Sauté both mushrooms in a wok or pan till fragrant and add in garlic. Adjust to taste with a bit of salt and sugar. Corn starch may be added to thicken sauce.
Coriander Jus
Bring chicken soup to a boil together with coriander leaves.
Add in green curry paste, followed by salt and sugar to season.
Finishing
Dish mashed potatoes onto the middle of plate and add hon-shimeiji mushrooms. Place the chicken roulade in the middle and pour over coriander jus.
Garnish with spring onion, coriander and crispy shallots.
Chef Sam Leong's Rolls of Strength is one of the dishes from our special Guest Chef menu, prepared fresh each day by our culinary teams in Mount Elizabeth Hospitals and Gleneagles Hospital. It's been reviewed by our dietitians to ensure that it's as nutritious as it is tasty.
Have a question about how your food choices and diet can make a positive impact towards your health and wellness? Find out how our dietitians can help.
