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	GRILLED CHICKEN ROULADE

				Ingredients: • 150gm boneless chicken leg • 10gm leek, finely shredded • 10gm carrot, finely shredded • 2 asparagus • 20gm garlic, minced • 10gm unsalted butter • 2 pinches fine salt • 2 pinches white pepper • 50gm Kara Coconut Spread Dark chicken sauce • 100gm chicken bone • 300ml water • 20gm carrot • 20gm leek • 20gm celery • 20gm onion • 10gm cornstarch • 10gm salted butter • 5gm dark soy sauce • 5gm sesame oil • 2 pinches fine salt • 2 pinches white pepper Garnish • 10gm rosemary sprig

	Method:
	Marinate the chicken with Kara Coconut Spread, 10 gm of minced garlic, salt and pepper. Lay leek and carrot neatly on top of chicken and roll them up like a roulade. Use cling film the wrap around the chicken roulade to maintain the shape. Steam the chicken for 6 min at 100°c (212°F) and bring to rest. When cooled down, grill the chicken roulade with butter till golden brown. Sauté the asparagus with 10 gm of minced garlic. Dark chicken sauce: Fill a sauce pot with water and bring to the boil. Add in chicken bone, carrot, leek, celery and onion; bring to the boil and simmer for 30 min. When ready, strain all the content from the chicken stock. Add dark soy sauce, sesame oil in the chicken stock and thicken with cornstarch; add salt and pepper to season. Place grilled chicken roulade on a plate and pour dark chicken sauce over it and garnish with rosemary sprig. Serving portion: 1 person \| Preparation time: 30 mins
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