TIC Y0085 楊丞睿
食材：
Chicken Breast: 1 ea
Chicken Leg: 1 ea
Nori: 1 ea
Mushroom: 50g
Onion: 1/2 ea
Tomato:1/2 ea
Carrot: 1/2 ea
Zucchini: 1/2 ea
Potato: 1/2 ea
Broccoli: 3 ea
Garlic Sprout: 1 ea
Garlic: 20g
Parsley: 10g
Filo: 60g
Puff Pastry: 150g
Butter: 50g
Red wine: 100g
White wine: 50g
Brandy: 5g
Cream: 150g
Balsamic Vinegar: 100g
Chicken Stock: 150g
作法：
- Wellinton Chicken Breast:
Saute minced garlic and mushrooms in butter until most moisture evaporates. Roll out two overlapping puff pastry sheets, place a sheet of nori, then a chicken breast spread with chicken mousse and mushroom paste. Roll up, press the sides flat, trim excess, and brush with egg wash. Use a mold to press a pattern on another piece of puff pastry and place it on top, then brush with another layer of egg wash. Bake at 250 degree for 25 min.
2. Filo:
Cut filo pastry into rounds with a mold, brush with seasoned melted butter. Bake at 180 degrees for 8 min
3. Chicken in white wine sauce:
Saute onion and garlic in butter, add white wine, then add chicken thighs. Cook until done, then add heavy cream, salt, and pepper.
4. Balsamic Glazed Onion Chicken Roulade:
Cook onions with balsamic vinegar, red wine, and sugar until they change color. Wrap the mixture in chicken thighs, roll tightly in plastic wrap, and poach in water for 15 min
5. Roasted Tomatoes:
Coat tomatoes with sugar, Bake at 250 degrees for 20 min.
6. Zucchini/ Broccoli/ Carrot:
Poach in buttered salt water.
7. Mashed Potatoes:
Cook potatoes and garlic until soft, then mash with butter, heavy cream, salt, and pepper.
8. Brandy Butter Sauce:
Saute onion in butter, add brandy, add concentrated chicken stock, add heavy cream, salt, and pepper.
