Chicken Marination

Cheddar Sauce

Chicken Cheddar Fricassee with Root Vegetables

  • Unsalted Butter 100.0 g
  • Onion, diced 80.0 g
  • Carrots, diced and blanched 80.0 g
  • Celeric, diced and blanced 80.0 g
  • Button Mushrooms, halved 200.0 g
  • Marniated Chicken, As Above
  • Bay Leaf 0.1 g
  • Black Pepper 2.0 g
  • Cheese Sauce, As Above
  • Truffle Paste 10.0 g
  • Truffle Oil 10.0 dg


  1. Chicken Marination

    • In a mixing bowl, mix diced chicken thighs, mustard, Knorr Chicken Seasoning Powder, oil, and flour and set aside.
  2. Cheddar Sauce

    • In a pot, bring water, milk to boil, whisk in cheese sauce and concentrated chicken stock, lastly fold in cream.
    • Whisk in Knorr instant Cheese Sauce Mix and Knorr Concentrated Chicken Stock.
    • Fold in cream after all the ingredients are well mixed.
  3. Chicken Cheddar Fricassee with Root Vegetables

    • Coat the marinated chicken with corn flour.
    • Bring water to boil in a pot and quickly blanch the chicken thigh for 1 min.
    • In another pot, melt butter and stir fry the chicken thigh till browned.
    • In the same pot, add the onions, carrots, celeric, button mushroom, and roast till browned.
    • Add in cheese sauce and bring to boil. After that, add in herbs and seasoning.
    • Fold in truffle paste and truffle oil. Mix well.
    • Plate and serve.