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Cheddar Mornay Sauce

Free Range Chicken


  • Eggs 5.0 pc
  • Baby Spinach, washed and cleaned 150.0 g
  • Asparagus, peeled 10.0 pc
  • Button Mushrooms, quartered 100.0 g
  • Corn Kernels, drained 100.0 g
  • Chorizo, diced 50.0 g
  1. Cheddar Mornay Sauce

    • In a pot, bring water to boil.
    • Whisk in Knorr Instant Cheese Sauce Mix. Bring to boil.
    • Season with mustard and black pepper. 
    • Fold in cream and grated gruyere cheese.
  2. Free Range Chicken

    • In a mixing bowl, mix water, Knorr Chicken Seasoning Powder, salt, sugar well and brine chicken breast for at lease 2hrs
    • Sear the chicken skin side down with medium heat till crispy before flipping it.
    • Pan roast the chicken till cooked.
  3. Condiments

    • Cook egg at 62 degree for 1hr in the thermal circulator.
    • In a pan, sauté corn and chorizo. Season to taste.
    • Blanch asparagus till cooked.
    • In a pan sauté spinach, mushrooms, asparagus separately and season with salt and pepper.
    • Crack open slow cooked egg and set aside.
    • Ready to plate.