Photography recipe
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METHOD

  1. Wrap the chicken around the white asparagus and hold in place using a meat thermometer.
  2. Cook in a thermocirculator.
  3. Just before serving, put the roll on to fry with the potato starch.
  4. Meanwhile, add the Chinese onion, pepper and asparagus to the sesame oil.
  5. Add in the single cream and vegetable stock; reduce slightly, then use...

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METHOD

  1. Wrap the chicken around the white asparagus and hold in place using a meat thermometer.
  2. Cook in a thermocirculator.
  3. Just before serving, put the roll on to fry with the potato starch.
  4. Meanwhile, add the Chinese onion, pepper and asparagus to the sesame oil.
  5. Add in the single cream and vegetable stock; reduce slightly, then use the sauce.
  6. Sprinkle with powdered black sesame.

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Ingredients 4 persons
  • 200 g chicken wrapped around white asparagus
  • 80 ml single cream
  • 10 ml sesame oil
  • 20 ml vegetable stock
  • 5 g peppers
  • 5 g Chinese onion white segment
  • 2 g salt
  • 5 g green asparagus
  • 2 g black sesame
  • 5 g potato starch.
Recipes. The Cook & Chef Institute