Ingredients for 10 portions
| Qty | Unit | Description |
|---|---|---|
| 1.00 | KG | CHICKEN BREAST |
| 0.10 | KG | SESAME SEEDS |
| 0.60 | KG | TOMATO |
| 0.15 | KG | SUGAR BROWN |
| 0.10 | LTRS | SOYA SAUCE |
| 0.01 | KG | SALT |
| 0.02 | KG | WHITE PEPPER POWDER |
| 0.05 | KG | GINGER |
| 0.01 | KG | GARLIC PEELED |
| 0.03 | LTRS | RED WINE |
| 0.10 | KG | REFINED OIL |
| 0.006 | KG | GREEN CHILLI |
| 0.005 | KG | CRUSHED PEPPER |
PREPARATION
THE CHICKEN-
MARINATE THE CHICKEN BREAST WITH SALT AND CRACKED PEPPER
THE TOMATOES
REMOVE EYE AND CUT IN TO TWO AND MARINATE WITH SALT,PEPPER AND OIL.
PUT IN PREHEATED OVEN AT 120 C FOR 1.5 TO 2 HOURS TO ROAST
THE GARLIC
FINELY CHOP THE GARLIC
GINGER
MAKE FINE JULIENNES
METHOD
REDUCE SOYA SAUCE, GINGER AND RED WINE TO MAKE THE SAUCE
SEAR THE CHICKEN ON HOT GRILL AND FINISH COOKING IN HOT OVEN AT 180 C.
SLICE THE COOKED CHICKEN INTO 5 TO 6 PIECES
ASSEMBLY
ARRANGE SLICED CHICKEN PIECES ON THE PLATE
PUT 3 TOMATOES ON THE PLATE DRIZZLE THE SAUCE AROUND THE PLATE
SPRINKLE TOASTED SESAME SEEDS