Pictured:
Thomas Parker and Ryan Dare

Chicken breast 200-300g 

Smoked tofu 50g 

Green beans 25g 

Sweet red pepper 40g 

Cauliflower 20g 

Shallots 30g 

Coriander 15g  

Red chilli 15g 

Risotto rice 80g 

oyster mushrooms 40g 

Carrots 15g 

Star anise 1 piece 

Lemongrass ½ stick 

Bay leaf  

Soy sauce 15ml 

Rice wine vinegar 5ml 

Sesame oil 5ml 

Coconut milk 40ml 

Chicken stock 350ml 

Butter 60g  

Method:

1. Start by preparing the chicken by skinning and butterflying the breast. Then add the sliced smoked tofu, coriander and green beans on top of the chicken breast.
2. Then place three layers of cling film out, roll the chicken into a ballotine, then add to a pan to poach in the chicken stock for approximately 20 minutes.
3. Finely slice carrot into julienne.
4. Prepare the vegetables for the Asian style risotto by finely dicing the shallots and carrots. Then sauté them for a couple of minutes until softened, then add the star anise, bay leaf, lemongrass to cook until fragrant.
5. Then mince the garlic and ginger until it's a paste, then add this to the pan along with butter, oyster mushrooms, green beans, split red chilli and risotto rice.
6. Next add 100ml of the chicken stock and keep adding the stock until the rice is al dente.
7. After 15/18 minutes the risotto should be ready to be removed from heat and finished with coconut milk, soy sauce to taste and fresh coriander. Remove the bay leaf, star anise, split red chilli and lemongrass.
8. After 20 minutes the chicken should also be ready to be removed from the poaching liquid, leave it to rest for five minutes, remove cling film, cut in half and trim the ends.
9. Mix the julienne of carrot with black pepper and rice wine vinegar.
10. Plate up the risotto topped with the two halves of chicken, finish the dish by adding coriander leaf, black pepper and carrots for garnish.