Fujian-style Gaston Gérard Chicken

Ingredients

In this Fujian-style adaptation of Gaston Gérard Chicken, we incorporate Fujian spices and aromatics such as ginger, garlic, and Shaoxing wine to infuse the dish with the vibrant flavors of Fujian cuisine. These additions give the dish a unique twist, creating a fusion of French and Fujian flavors that is both exciting and delicious. We alse have the original recipe for Gaston Gérard Chicken, so you can check it out.

• 4 chicken breasts (about 500g / 1.1 lb) 4 chicken breasts (about 500g / 1.1 lb)
• 2 tablespoons vegetable oil (30ml) 2 tablespoons vegetable oil (30ml)
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons Shaoxing wine (30ml) 2 tablespoons Shaoxing wine (30ml)
• 1 cup chicken broth (240ml) 1 cup chicken broth (240ml)
• 1 cup heavy cream (240ml) 1 cup heavy cream (240ml)
• 1 tablespoon cornstarch (15g) 1 tablespoon cornstarch (15g)
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh herbs (such as parsley or chives), for garnish Fresh herbs (such as parsley or chives), for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 15g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Season the chicken breasts with salt and pepper on both sides.
2. 2.
   Heat the vegetable oil in a large skillet over medium-high heat.
3. 3.
   Add the chicken breasts to the skillet and cook until golden brown on both sides, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
4. 4.
   In the same skillet, add the minced garlic and grated ginger. Sauté for about 1 minute until fragrant.
5. 5.
   Deglaze the skillet with Shaoxing wine, scraping any browned bits from the bottom.
6. 6.
   Add the chicken broth and bring to a simmer. Cook for 2-3 minutes to allow the flavors to meld.
7. 7.
   Reduce the heat to low and stir in the heavy cream. Simmer for another 2-3 minutes.
8. 8.
   In a small bowl, whisk together the cornstarch with a tablespoon of water to make a slurry. Add the slurry to the skillet and stir well to thicken the sauce.
9. 9.
   Return the chicken breasts to the skillet and simmer for an additional 5-7 minutes, or until the chicken is cooked through and the sauce has thickened.
10. 10.
    Remove the skillet from heat and let the chicken rest for a few minutes.
11. 11.
    Garnish with fresh herbs and serve hot.

Treat your ingredients with care...

• Chicken breasts — To ensure tender and juicy chicken, avoid overcooking. Cook until the internal temperature reaches 165°F (74°C) and let it rest before serving.

Tips & Tricks

• For a spicier kick, add a pinch of dried chili flakes to the sauce.
• Substitute Shaoxing wine with dry sherry if unavailable.
• For a lighter version, use half-and-half instead of heavy cream.
• Serve the chicken over steamed rice or noodles for a complete meal.
• Garnish with toasted sesame seeds for added texture and flavor.

Serving advice

Serve the Fujian-style Gaston Gérard Chicken hot, accompanied by steamed rice or noodles. The creamy sauce pairs perfectly with the starch, creating a satisfying and comforting meal.

Presentation advice

Plate the chicken breasts on a bed of steamed rice or noodles. Drizzle the creamy sauce over the chicken and garnish with fresh herbs and toasted sesame seeds. The vibrant colors and contrasting textures will make the dish visually appealing.