Sunday, September 23 2018


Lemon-thyme grilled chicken

Update: February, 21/2012 - 10:28


with Executive Chef Ninh Cong Dan from Riverside Cafe of Renaissance Riverside Hotel Saigon.

Ingredients: serves 1

  • 180g chicken breast with bone
  • 1 bowl mixed garden greens
  • salt and pepper
  • fresh thyme: 1 sprig
  • 1tsp chopped basil
  • 1tbsp cream
  • 1tbsp lime juice
  • 50ml bearnaise sauce (optional)
  • 50ml peppercorn sauce (optional)
  • 50ml mushroom sauce (optional)
  • salt, grated parmesan cheese to taste


  • Season chicken breast with salt, pepper, thyme, basil, and lime juice.
  • Grill two sides until thoroughly cooked.
  • Place on white square plate.
  • Serve with the three kinds of sauce.

Bearnaise sauce:


  • 250g unsalted butter
  • 2tbsp fresh tarragon leaves
  • 1/4 tsp salt
  • 50ml white wine vinegar
  • 75ml dry white wine
  • 4 shallots, finely chopped
  • 4 white peppercorns (crushed)
  • pinch of cayenne
  • 4 egg yolks


  • Heat the butter in a medium saucepan over medium heat just to melt.
  • Boil shallots, tarragon and peppercorns in vinegar and wine in a nonreactive medium-size saucepan over medium heat until reduced to about 50ml of liquid.
  • Remove from the heat and strain into the top of a double boiler.
  • Whisk in egg yolks.
  • Place the top over the bottom of the double boiler. Fill one-third of the bottom of the boiler with simmering water.
  • Whisk constantly until they are fluffy.
  • Remove the top of the double boiler from the hot water and continue whisking.
  • Turn off the heat.
  • Add four ice cubes to the bottom of the double boiler to cool a little.
  • Place the top of the double boiler above the bottom part.
  • Whisk in the melted butter, drizzling it in very slowly until the butter is about to break apart.
  • Remove the top and continue whisking to cool it down (or whisk in 1 tsp cold water).
  • Whisk in salt and cayenne.
  • When butter is incorporated, taste and add more salt or cayenne as needed.

Peppercorn sauce:


  • 2 tsp olive oil
  • 1tsp green peppercorns in brine, drained
  • 1tsp Dijon mustard
  • 1tbsp cream
  • 100ml red wine
  • 150ml beef stock salt to taste


  • Add wine and beef stock to the pan and allow to bubble until reduced by half.
  • Reduce heat to medium. Add peppercorns, then whisk in mustard and cream.
  • Continue to simmer for 2-3 minutes until the sauce is slightly thickened and glossy.

Mushroom sauce:

  • The method is the same as the peppercorn sauce, but replace peppercorns with mushrooms.

You can sample the dish at Riverside Cafe at Renaissance Riverside Hotel Saigon, 8-15 Ton Duc Thang Street, District 1, HCM City. Tel: (08)38220033.

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