This recipe is from Ricky Cheung. Just after I tried this out I found that it was also served at his restaurant, Le Mieux Bistro. Well, as I can make it, I opt for other choices. They were beautifully cooked, presented and tasted good.
This is very simple. Debone chicken thigh. Flat it, season it with salt and pepper, lay Parma ham, Italian parsley and roll it. Wrap it with aluminum foil to avoid water leaking it. Put it into boiled water and let it bathing for about 15-20 minutes. Remove the skin when serve. Garnish with balsamic vinegar and serve together with fresh green salad.