Culinary Workshop - Culinary Art - June 2016
Ingredients
| Chicken breast | 1 piece ... Salt & pepper |
| Salt | As needed |
| Pepper | As needed |
| Sake | 1 tbsp |
| Olive oil | As needed |
| Fig | 1 piece ... Cut into 6-8 wedges |
| Vegetables of your choice | As needed ... Soak in cold water to crisp and pat dry |
| (e.g., salad greens, salad celery, etc.) | |
| Chives | As needed ... For garnish |
| [Blue Cheese Sauce] | |
| Blue cheese | 50g |
| Heavy cream | 50g |
| Salt | A pinch |
Instructions
- Heat olive oil in a frying pan and brown the chicken on both sides (2 minutes each). Sprinkle with 1 tbsp of sake, cover with a lid, and steam over very low heat (approx. 6 minutes). Let cool.
- Make the [Blue Cheese Sauce]: Add blue cheese and cream to a small saucepan and heat gently. Season with a pinch of salt.
- Spoon the [Blue Cheese Sauce] onto a plate, top with chicken sliced into 5 mm pieces and vegetables, and sprinkle with chives.