Ingredients Skinned and de-boned fresh salmon Poaching Liquor 1 stick of celery 1 small carrot fresh parsley stalks 2/3 bay leaves half a bottle dry white wine Hollandaise Sauce 2 egg yolks 30mls white wine vinegar a good pinch ground black pepper 200mls unsalted clarified butter serve with freshly cooked asparagus tips
CUMIN CHICKEN 2 tbsp Ching’s Secret All In One Sauce 1 tsp Ching’s Secret Soy Sauce 200 gm sliced chicken 2 tbsp oil 2 tbsp ginger 1 tbsp of white wine 1 tsp roasted cumin seeds Chili flakes to garnish Salt and pepper to taste Method: Take 2 tbsp oil in a frying pan, gently place the chicken pieces in the oil and cook, add all the sauces and ginger and cook till done. Add cumin seeds and white wine, garnish with red chili flakes and serve hot. www.facebook.com www.chingssecret.com http
