Fricassee Cream Finishing Sauce

Name: Fricassee Cream Finishing Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 5¾ cups (1400 ml)
Cuisine: French Classic
Ingredients: about ¼ cup (56 ml) Shaoxing; about ½ shallot (20 g) Shallot; 10 g Ginger; about 2 cloves (10 g) Garlic; about 1 scallion (15 g) Scallion; about ¼ cup (55 ml) Butter; ⅔ cup (165 ml) Butter; about 1½ cups (332 ml) Chicken Stock; 3¾ cups (900 ml) Water; about ½ cup (135 ml) Water; about ¼ cup (69 ml) Creme Fraiche; 0.5 g Nutmeg; about ¼ bunch (15 g) Parsley; about ¼ bunch (5 g) Thyme; about ¼ bunch (5 g) Rosemary; about 1 star (1 g) Star Anise; 5 g Kombu; about 1 stalk (15 g) Lemongrass; 2 tsp (5 g) Pepper

Independent adaptation of a publicly published Lam Ming Kin recipe. Not affiliated with, sponsored by, or endorsed by Lam Ming Kin.

FINISHING SAUCE · CHICKEN FRICASSEE & ROAST CHICKEN

In the published recipe, this is the finishing sauce for chicken fricassee. The same recipe pairs it with Green Herb Sauce, the herb sauce.

Lam's cream sauce for chicken fricassee.

On the jar

FRICASSEE

Method: stove
Yield: about 5¾ cups
Ingredients: 19

Stove sauce. Cook from the recipe

Ratio

Shaoxing 56 mlButter 55 mlButter 165 mlChicken Stock 332 mlWater 900 mlWater 135 ml

Ingredients

Shaoxingabout ¼ cup (56 ml)
Shallotabout ½ shallot (20 g)
Ginger10 g
Garlicabout 2 cloves (10 g)
Scallionabout 1 scallion (15 g)
Butterabout ¼ cup (55 ml)
Butter⅔ cup (165 ml)
Chicken Stockabout 1½ cups (332 ml)
Water3¾ cups (900 ml)
Waterabout ½ cup (135 ml)
Creme Fraicheabout ¼ cup (69 ml)
Nutmeg0.5 g
Parsleyabout ¼ bunch (15 g)
Thymeabout ¼ bunch (5 g)
Rosemaryabout ¼ bunch (5 g)
Star Aniseabout 1 star (1 g)
Kombu5 g
Lemongrassabout 1 stalk (15 g)
Pepper2 tsp (5 g)

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Fricassee Cream Finishing Sauce wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 7 stars · 1 national award

Dill Creme Fraiche★ STARRED KITCHENOn the jar: DILL CRME
Horseradish Cream★ STARRED KITCHENOn the jar: HORSERADISH
Lime Cream★ STARRED KITCHENOn the jar: CRME DE
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Lam Ming Kin (林明健 / Chef Kin). French / Taiwanese. Cited awards include: Michelin 1* (Longtail, Taipei — multi-year).

Adapted from a Lam Ming Kin (林明健 / Chef Kin) recipe (Lam Ming Kin / Michelin Guide Taiwan (Chou Chou chicken fricassee)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Lam Ming Kin / Michelin Guide Taiwan (Chou Chou chicken fricassee) (published as “Fricassee Cream Finishing Sauce”). Full citation lives in Provenance.

Any tips for reheating it?

Warm cream and butter sauces gently, over low heat or off the heat entirely. High heat can split the fat from the liquid; if that happens, a splash of cold liquid and a whisk usually brings it back.

Companion jar