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Cooking with Chef Singh
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Posted on Sep 04 2004
TINIAN OR ROTA CHILI MARINATED B.B.Q CHICKEN BREAST ON GRILLED LOCAL SWEET CORN & YAM RISSOTTO, SAUTTED PUMKIN LEAFS & TROPICAL FRUIT SALSA
Recipe for Four Servings:
4 Ea Chicken Breast Skin less and Clean
1 Cup Soya Sauce
1 Table spoon Tinian OR Rota Chili past
1 Table Spoon Brawn sugar
1 Cup Calrose Rice
2 Cups Chicken stock or H2O
2 Young Local Corn on cob Grilled and Seeded from the cob
1 lbs. Yam clean and Cut in to Small Cubs
1 lbs. Local Pumpkin Leafs
1 Tea Spoon Garlic Chopped
1 Cup Onion Chopped
Butter or Extra Virgin Olive Oil
1 Cup pineapple small diced
1 Cup honeydew small diced
1 Cup your choice of fruits ( Star fruit, Mango, Pineapple, local Bananas)
1 Small bunch Cilantro Chopped
Methods: For Chicken: In the Mixing Bowel put Sugar, Soya Sauce and Chili and Mix.
Marinate the Chicken Breast for at least 4 Hours. Keep in chill
Methods for Risotto: In the Hot Skillet add Butter, Garlic and chopped Onions and Sauté until the Ingredients are soft, add Rice and water and cook, Cook Rice until half cooked. Add Yam cubs and Corn mix cover, and cook till Rice are al-dente (98%cooked) blanch Pumpkin leafs in salty water for 3 to 4 minuets. Remove and let it cool in ice water, remove from water and cut in to ruff chopped. Sautéed in Butter. Set aside.
For Tropical Salsa: In a mixing bowel add all the fruits and cilantro, little Olive Oil and Pinch of Chili paste and mix well.
For Servings: Cook Chicken Breast on char grill to tender, add the remaining marinate on the Chicken during the cooking.
Assemble the Risotto on the plate with sautéed Pumpkin Leafs, then B.B.Q Chicken arrange tropical salsa on the Chicken garnish your choice and serve immediately.
Chef’s Cooking tips: Converting/measuring Rice in the recipe: One pound of raw rice will make about 2 quarts cooked. One pound of raw rice = 2 1/8 cups.
