Slow-cooked Chicken Breast, Baby Vegetable and Sweet Potato Mash served with Truffle Jus

Ingredients

Yield:

Serves 1

• Main Ingredients

  • 150g Chicken Breast (skinned)
  • 30ml Truffle Jus
  • 20g Baby Carrot
  • 20g Asparagus
  • 20g Yellow Squash
  • 20g Red Radish
  • 20g Kenya Bean
  • 100g Sweet Potato
  • Rosemary (fresh, chopped)
  • Olive Oil
  • Salt & pepper

• Garnish Ingredients

  • Shiso (red and green)
  • Pea Sprout (yellow or Green)

Preparation

Difficulty:

easy

1. Mashed Sweet potato

   • Boil sweet potato until it becomes soft.
   • Mash it with a manual blender till its texture becomes smooth.

2. Truffle jus

   • Roast chicken bones until they turn brown.
   • Sautée chicken bones, onion, carrot, celery and leek until fragrant.
   • Add water and allow it to boil till the sauce thickens.
   • Pour the sauce whilst leaving the ingredients aside.
   • To season, add a little truffle oil.

3. Final Steps

   • Season chicken breast with salt, pepper and rosemary.
   • Pan-sear chicken breast.
   • Bake chicken breast in oven at 325 degrees fahrenheit for 15-20 minutes.
   • Blanch vegetables and sauté with olive oil.
   • Combine and ready to be served.