PANTRYFLEX

stove · cream sauce

★ STARRED KITCHENPrep 10 minCook 15 min

Thornroom Fricassee Cream Finishing

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

From a starred kitchen.

Ratio

Ratio by volume: Shaoxing 56 ml, Butter 55 ml, Butter 165 ml, Chicken Stock 332 ml, Water 900 ml, Water 135 ml, Creme Fraiche 69 ml
Shaoxing 56 mlButter 55 mlButter 165 mlChicken Stock 332 mlWater 900 mlWater 135 ml

Ingredients

  • Shaoxing — 55 g Shaoxing
  • Shallot — 20 g shallot
  • Ginger — 10 g ginger
  • Garlic — 10 g garlic
  • Scallion — 15 g scallion white
  • Butter — 50 g butter (sweat)
  • Butter — 150 g butter (finish)
  • Chicken Stock — 335 g chicken stock
  • Water — 900 g water
  • Water — 135 g mushroom soaking liquid
  • Creme Fraiche — 70 g crème fraîche
  • Nutmeg — nutmeg 些許 (0.5 g)
  • Parsley — 15 g parsley (bouquet)
  • Thyme — 5 g thyme (bouquet)
  • Rosemary — 5 g rosemary (bouquet)
  • Star Anise — 1 g star anise (bouquet)
  • Kombu — 5 g kombu (bouquet)
  • Lemongrass — 15 g lemongrass (bouquet)
  • Pepper — 5 g black pepper (bouquet)

Method

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

Companion jar

Thornroom Fricassee Cream Finishing 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 · 8 stars · 2 national awards

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Provenance

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

Originally published as Fricassee Cream Finishing Sauce.

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

More from this kitchen

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?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

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.

Companion jar