“Dijon Chicken” for those Taupains who had lived in Dijon.
Key steps :
- Dijon mustard
- Cream (or cornstarch + milk + butter )
- Chicken 鸡腿 (Pan-Fried or poached à la Hainanese 白切鸡/海南鸡)
- Make sure chicken is cooked (thermometer 74°C)
As the saying goes:
” The proof is in the pudding “
（好不好吃？吃了才知道）
Bon appetit 😋
Savoir Vivre -> 活学活用 