10.NOV.2022 2 MIN READ | 2 MIN READ

Recreate Guest Chef Sam Leong’s Rolls of Strength, a roast chicken roulade with sautéed mushrooms and potato puree in coriander jus.

Rolls of Strength

An invigorating chicken roulade with sautéed mushrooms and potato puree in coriander jus

Nutritional Highlights

This main packs in a punchy 38g of protein, equivalent to 5.5 eggs. Having enough protein can play a big part in supporting the body’s recovery from treatment.

Roast chicken roulade dish

Recipe (for 10)

Main Ingredients  
Chicken thigh (boneless, with skin) 10 pcs (200g/pc)
Lemongrass (bruised / cut short) 5 stalks (20g/stalk)
Mashed potatoes 500g
Hon-shimeiji mushrooms (dark) 3 packs (150g/pack)
Hon-shimeiji mushrooms (white) 3 packs (150g/pack)
Whole garlic (no skin) 30 pcs

Chicken Marinade  
Light soy sauce 120ml
Oyster sauce 100ml
Dark soy sauce 50ml
Cooking oil 60ml

Garnishing  
Spring onions (chopped)  
Coriander (chopped)  
Crispy shallots  

Coriander Jus  
Thai green curry paste 30g
Brown chicken jus 1 litre
Coriander leaf 30g
Garlic 6 pcs
Ginger 20g
Thai basil leaf 10g

Roast chicken roulade preparation

Preparation

Chicken Roulade


1. Marinate the chicken thigh with the seasoning listed overnight, or at least 4 hours.

2. Roll the chicken thighs in plastic wrap and tie a knot at both ends.

3. Then roll into aluminium foil to secure the shape.

4. Steam for 45 minutes, let it cool and remove both aluminium foil and plastic wrap.

5. Brush with oil.

6. Preheat oven to 200°C. Roast chicken for 15 minutes till cooked.

7. Trim off the top and bottom portions of the chicken roulade.

Sautéed Mushrooms


1. Deep fry garlic with oil until brown and set aside.

2. Sauté both mushrooms in a wok or pan till fragrant and add in garlic. Adjust to taste with a bit of salt and sugar. Corn starch may be added to thicken sauce.

Coriander Jus


1. Bring chicken soup to a boil together with coriander leaves.

2. Add in green curry paste, followed by salt and sugar to season.

Finishing


1. Dish mashed potatoes onto the middle of plate and add hon-shimeiji mushrooms. Place the chicken roulade in the middle and pour over coriander jus.

2. Garnish with spring onion, coriander and crispy shallots.

Chef Sam Leong cooking

Chef Sam Leong’s Rolls of Strength is one of the dishes from our special Guest Chef menu, prepared fresh each day by our culinary teams in Mount Elizabeth Hospitals and Gleneagles Hospital. It’s been reviewed by our dietitians to ensure that it’s as nutritious as it is tasty.

Have a question about how your food choices and diet can make a positive impact towards your health and wellness? Find out how our dietitians can help.

10.NOV.2022