STUFFED CHICKEN
0. PRE HEAT THE OVEN 375F
1. DEBONEING THE CHICKEN LEGS AND MAKE IT FLAT WITH HAMMERS; DO NOT REMOVE THE SKIN
2. FINELY CHOP THE CHICKEN BREAST
3. VEGETABLE PREPARATIONS; RED PEPPER AND ONIONS BRUNOISE
4. SWEAT VEGETABLES IN THE PAN: DO NOT COOK TOO MUCH UNTIL JUICES COME OUT
5. REPLACE CHOPPED CHICKEN BREAST TO THE BOWL
6. ADD VEGETABLES AND CRUSHED WHITE BREAD TO THE BOWL AND SEASON IT; THYME, SALT AND PEPPERS
7. ADD CREAMS AND EGG WHITE
8. WRAP CHICKEN LEGS THE CHICKEN TO BREAST MIX; CAN MAKE ROLL CAKE SHAPE OR BALLON SHAPE
9. WRAP IT AGAIN WITH ALUMINIUM FOIL; BEFORE WRAPPING BRUSH LITTLE BUTTER OR OIL TO THE SURFACE OF CHICKEN LEGS AND INSIDE FOIL
10. BRING TO BAKE IT FOR 5 MIN
11. SPERATE THE FOIL FROM THE CHICKEN LEG AND RE-BRUSH BUTTER TO THE CHICKEN LEG
12.RE-BAKE IT FOR APP. 15 MIN IN THE OVEN
13 READY TO SERVE. ENJOY IT
JUS LIE
1. BAKE CHICKEN BONES IN THE BAKING PAN FOR 10 MIN.
2. ADD MIREPOIX(ONIONS, CARROTS, CELERIES)
3. BAKE TOGETHER UNTIL CHICKEN BONES TURN GOLDEN BROWN COLOUR
4. ADD TOMATO PASTE AND FLOUR AND MIX TOGETHER
5. RE BAKE THOES FOR 3-5 MIN
6. REMOVE OIL FROM THE PAN.
7. REPLACE THOES TO THE SAUCE PAN
8. ADD CHICKEN STOCK AND SPICE BAGS(BAY LEAF, PEPPER CORNS, THYME, ROSEMARY AND PARSELY STERMS)
9. SIMMER THOES UNTIL THE LIQUID GETS SAUCE CONSISTENCY
10. REMOVE BONES AND MIREPOIX
11. CONDENSE THE LIQUID AGAIN AND CONTROL CONSISTENCY
MESHED SWEET POTATOES
1. CLEAN THE SWEET POTATOES
2. WRAP THE SWEAT POTATOES WITH FOIL
3. BAKE THOES UNTIL SWEET POTATOES TURN SOFT
4. WITH FOODMILL, MESH SWEET POTATOES
5. ADD CREAM, SALT, WHITE PEPPER AND BUTTER; KEEP THOES HOT
GLAZED VEGETABLE
1. VEGETABLE PREPARATIONS: BATTON EXCEPT SNOW PEAS
2. BRAISE IN SALTED WATER FOLLOWING THIS ORDER: TURNNIP, SNOW PEAS, CARROTS; CARROTS NEED TO MORE TIME TO COOK.
3. REFRESH SNOWPEAS IN THE COLD WATER AS FAST AS THOES COOKED.
4. REPLACE THOES TO THE PAN AND ADD SUGAR, BUTTER AND WATER.
5. COOK THOES UNTIL VEGETABLES GET GLOSS
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