Ingredients:
Chicken breast (boneless): 200 gms
White pepper powder and salt: Five gm each
Mustard powder: Three gm
Worcestershire and 8 to 9 sauce: 10 ml each
Dry thyme: Two gm
Oil: 50 ml
Carrot, beans and cauliflower: 25 gm each
Steamed rice: 100 gms
Tomato (for grilling): One
For Mushroom sauce:
Mushroom: 25 gms
Bay leaf, peppercorns, leeks: A pinch
Chopped onions and carrot: 10 gms
Garlic and celery: Five gms each.
Salt and pepper: To taste.
Method:
Heat oil, put bay leaf, pepper corns, chopped onions, garlic, carrot, celery and leeks.
Season it with salt and pepper and prepare a stock. Take a pan and heat oil and add the chopped mushroom. Add the stock water and the mushroom sauce is ready.
Clean the boneless chicken breast piece and marinate it with pepper powder, mustard powder, 8 to 9 sauce, Worcestershire sauce, dry thyme, salt and keep it aside for 30 minutes. Grill the tomato and keep it aside.
Grill the marinated chicken and serve it with the steamed rice, grilled tomato, boiled carrot, beans and cauliflower and 10 ml of mushroom sauce.
Chef C. Sridharan is the chef-de-partie at Hotel Royal Court. He has worked in U.S. Embassy in Kuwait. He has specialised in continental cuisine and salads. He loves to play cricket during free time.
