Try this Treasure Hunt recipe, or contribute your own.

Still searching for what to cook ?

Name: Treasure Hunt
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: Chinese
Ingredients: 4 Sprigs chervil (or; 4 Very thin crepes; 120 g Wild rice; 5 c Chicken Stock; 20 g Onions chopped; 20 g Grated Parmesan cheese; 20 Soaked and washed dry morel; 480 g Chicken breast, de-boned; 40 g Each of pearled carrot,; 10 g Butter; 1 c Chicken Stock; 40 g Celery diced; Seasoning - salt and pepper; Seasoning - salt and pepper; 1 1/3 c Fresh cream; 4 Green leek stems (each; 10 g Butter; 1 ts Chopped chervil; 2/3 c Chicken Stock; Juice from 1 fresh lemon; 60 g Butter; Aluminum foil; 40 g Young peas or petits pois; 10 g Butter; Seasoning salt and pepper

Find the most delicious recipes here

INGREDIENTS

4 Sprigs chervil (or
STUFFING
4 Very thin crepes
120 g Wild rice
5 c Chicken Stock
20 g Onions ; chopped
20 g Grated Parmesan cheese
20 Soaked and washed dry morel
480 g Chicken breast, de-boned
VEGETABLES
40 g Each of pearled carrot,
10 g Butter
1 c Chicken Stock
40 g Celery ; diced
Seasoning - salt and pepper
Seasoning - salt and pepper
1 1/3 c Fresh cream
4 Green leek stems (each
GARNISHES
10 g Butter
1 ts Chopped chervil
2/3 c Chicken Stock
SAUCE
Juice from 1 fresh lemon
60 g Butter
Aluminum foil
40 g Young peas or petits pois
10 g Butter
CREPE BAGS
Seasoning salt and pepper

Servings

INSTRUCTIONS

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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

NOTES

Alert editor

Treasure Hunt

4 Sprigs chervil (or
 STUFFING
4 Very thin crepes
120 g Wild rice
5 c Chicken Stock
20 g Onions chopped
20 g Grated Parmesan cheese
20 Soaked and washed dry morel
480 g Chicken breast, de-boned
 VEGETABLES
40 g Each of pearled carrot,
10 g Butter
1 c Chicken Stock
40 g Celery diced
 Seasoning - salt and pepper
 Seasoning - salt and pepper
1 1/3 c Fresh cream
4 Green leek stems (each
 GARNISHES
10 g Butter
1 ts Chopped chervil
2/3 c Chicken Stock
 SAUCE
 Juice from 1 fresh lemon
60 g Butter
 Aluminum foil
40 g Young peas or petits pois
10 g Butter
 CREPE BAGS
 Seasoning salt and pepper

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.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (4630g)
Recipe Makes: 1 Servings

Calories: 3434
Calories from Fat: 2124 (62%)

Amt Per Serving		% DV

	Total Fat 235.9g	315 %
	Saturated Fat 133.3g	666 %
	Monounsaturated Fat 73.3g
	Polyunsanturated Fat 15g
Cholesterol 741.9mg		228 %
Sodium 5565mg		192 %
Potassium 4365.2mg		115 %
Total Carbohydrate 219.9g		65 %
	Dietary Fiber 8.6g	35 %
	Sugars, other 211.2g
Protein 114.1g		163 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 3434

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe