Tri Colour Platter Recipe

Tri Colour Platter is an amazingly delicious mouth watering side dish recipe. Serve it at your dinner party; I bet you will have a huge fan following for this one!

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Chicken breast1 (From 2.75-3 Pound Chicken)
 Chinese mushrooms4 , soaked 1 hour, stalks discarded
 Peanut oil2 Tablespoon
 Fresh ginger slices2 , chopped (Thin Slices)
 Soy sauce1 Tablespoon
 Sugar2 1⁄2 Teaspoon (1 Dessertspoon)
 Boiled ham6 Ounce (In One Piece)

Nutrition Facts

Serving size: Complete recipe

Calories 805 Calories from Fat 359

% Daily Value*

Total Fat 40 g62.3%

Saturated Fat 5.9 g29.3%

Trans Fat 0 g

Cholesterol 99.8 mg

Sodium 972.1 mg40.5%

Total Carbohydrates 47 g15.5%

Dietary Fiber 3.5 g14.1%

Sugars 17 g

Protein 67 g135%

Vitamin A 0.7% Vitamin C 11.3%

Calcium 3.9% Iron 13.4%

*Based on a 2000 Calorie diet

Directions

Fairly generously sprinkle the breast of the chicken all over with salt.
Leave overnight and next morning wash off the salt.
Place on a plate on a steamer and steam for 30 minutes.
Remove the chicken from the steamer and leave to become cold.
Drain and rinse the mushrooms.
Heat the peanut oil in a frying-pan, add the chopped fresh ginger slices and the mushrooms, the soy sauce and sugar.
Very gently cook them together taking great care not to burn the mushrooms.
When all the sauce, oil and sugar have been absorbed by the mushrooms, remove them from the heat and leave them to become cold.
To assemble the platter, place the chicken breasts flat on to the cutting board and with a very sharp knife cut wafer thin slices slant-wise, and arrange them on the platter in a semi-circle and overlapping each other.
Then cut the mushrooms in a similar manner and arrange them overlapping each other inside the semi-circle of chicken slices.
Thinly slice the ham and arrange the slices overlapping each other and inside the curve of the mushrooms.
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