vrdesigners
07/17/15

Pomegranates and Mint Tea Chicken Salad in Chapatti Cornets

Recipe by Adli Bin Kasi & Yam An Nie of Shangri-La Kuala Lumpur – Dilmah Real High Tea Global Challenge 2015 Silver Medal Winners

Ingredients

Chicken breast 200gm
PMT Tea 30gm
Water500gm
Salt 25gm
Pepper 25gm

Infused butter
Butter200gm
PMT Tea 10gm
Xanthan water 1tbsp

Chapatti cornets
Whole wheat/atta flour500gm
Water
Salt to taste
Infused oil 2tbsp
Pomegranate and mint Aioli
Earl Grey Tea8gm
Hot Water100ml
Milk125ml
Sunflower Oil160ml
Lemon juice18ml
Salt & Pepperto taste
Method:

Heat up the water and pour in the salt, sugar and tea. Let it simmer for 2-3minutes and remove from the heat. Use a cling film to cover and let it steep for 30 minutes till it cold.

Place the chicken breast in and vacuum pack it to infuse for 2-3 hours. Remove from the water, pat dry and steam it at 75c for 15 minutes.

Infused butter
Place a saucepot on a medium sauce pot, add in the xanthan water, using a whisk, gradually add in the diced butter in until all emulsified, pout in the tea in mix well and ensure the tea is dispersed and completely cover the butter. Allow it to infused 20 strain thru fine strain. Allow it to set back into butter.

Chapatti cornets
Pour the wheat flour, salt, and ghee into a bowl and mix the ingredients together.

Add ½ a cup of the water to the flour mixture and stir the mixture until it’s soft and supple.

Add the remaining water slowly, stirring until it’s fully combined. Place the dough into an oiled bowl and cover it for 25 minutes. Divide the dough into 10-12 small balls, and dip them into flour.

Roll the dough with a rolling pin until the balls resemble thin, round. Cut it into 4 segment, roll it to cornets mold and brush with the pomegranates and mint tea butter. Using a non-stickpan cook it to get some color. Heat up the oven 170c bake it for 3-4minutes to ensure the dough cooked. Put aside

Pomegranate and mint Aioli
Preapare a bowl, add the hot water, earl grey and let it cooled. Strain through fine sieve.

Pour in the lemon juice, slowly pour in the milk and use a hand blender. Slowly pour in sunflower oil and blend till emulsify.

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