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  Whole frying chicken 3 Pound
  Dried black mushrooms 10 Small
  Butter/Vegetable oil 1 Tablespoon
  Chopped onion 1 1⁄2 Cup (24 tbs)
  Green onion with tops 3 , thinly sliced
  Fresh mushrooms 1⁄4 Pound, chopped
  Chopped water chestnuts 1⁄2 Cup (8 tbs)
  Oyster sauce 1 Tablespoon
  Sesame oil 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper white 1 Pinch
  Seasoning mix 1 Teaspoon
  Chinese five spice 1⁄2 Teaspoon
  Pepper white 1⁄8 Teaspoon
  Garlic 8 Clove (40 gm), peeled
  Soy sauce 1 Tablespoon
  Cornstarch 2 Teaspoon, mixed with 1 tablespoon water
  Salt To Taste
  Pepper To Taste

Preparation Bone chicken, leaving meat and skin intact.
Remove the fillets on each side of the breast bone.
Cover and set aside.
Soak black mushrooms in warm water to cover for 30 minutes; drain and reserve liquid.
Cut off and discard stems and coarsely chop caps.
Set aside.
Cooking Preheat oven to 425°F.
Place a wok or wide frying pan over high heat until hot.
Add butter, swirling to coat sides.
Add onion and green onions and cook for 5 minutes or until onions are nicely browned.
Add black mushrooms, fresh mushrooms, water chestnuts, oyster sauce, sesame oil, salt, and pepper and cook for 2 minutes or until liquid has evaporated.
Let cool.
Place chicken skin side down on work surface and spread open.
Sprinkle seasonings over meat.
Spread stuffing on chicken and top with chicken fillets.
Fold skin over meat to enclose stuffing and place seam side down.
Cross legs and tie together with kitchen twine.
Tie chicken to resemble a rolled roast.
Place steaming rack in wok.
Pour water to just below level of rack and bring to a boil.
Place chicken on a heatproof dish and set dish on rack.
Cover and steam, adding additional water if necessary, for 10 minutes.
Remove chicken and reserve juices.
Place chicken in roasting pan and roast in preheated oven for 30 minutes.
Baste with pan juices every 10 minutes.
Remove chicken from roasting pan.
Remove string.
Keep warm in a 150°F oven.
Strain juice into a medium saucepan.
Add reserved juice from the steaming process and let rest until fat comes to the surface.
Skim off fat.
Add reserved mushroom liquid and set aside.
Bring water to a boil in a small saucepan.
Blanch garlic cloves in water for 5 minutes and drain.
Add garlic and soy sauce to reserved juices.
Bring to a boil and boil gently for 10 minutes.
Season with salt and pepper to taste.
Add cornstarch solution and cook, stirring, until sauce thickens.

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Ballotine Aux Champignons Recipe