MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Treasure Hunt
  Categories: Chinese, Chicken, Ceideburg 2
       Yield: 1 servings
  
     480 g  Chicken breast, de-boned
            -and skinned (4 x 120 g)
       5 c  Chicken stock
      60 g  Butter
            Aluminum foil
            Seasoning - salt and pepper
 
 MMMMM--------------------------STUFFING-------------------------------
     120 g  Wild rice
      20 g  Chopped onions
     2/3 c  Chicken stock
      20 g  Grated Parmesan cheese
 
 MMMMM-------------------------VEGETABLES------------------------------
      40 g  Each of pearled carrot,
            -potato, zucchini
      40 g  Diced celery
      40 g  Young peas or petits pois
      10 g  Butter
            Seasoning salt and pepper
 
 MMMMM---------------------------SAUCE--------------------------------
       1 c  Chicken stock
   1 1/3 c  Fresh cream
            Juice from 1 fresh lemon
      10 g  Butter
       1 ts Chopped chervil
            Seasoning - salt and pepper
 
 MMMMM-------------------------CREPE BAGS------------------------------
       4    Green leek stems (each
            -approx. 25 cms long)
       4    Very thin crepes
            -approximately. 20 cms wide)
 
 MMMMM-------------------------GARNISHES------------------------------
      20    Soaked and washed dry morel
            -pieces
      10 g  Butter
       4    Sprigs chervil (or
            -watercress or parsley)
  
   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.
  
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