Why it works: Chicken and cream are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 6,241 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓
Chicken Panade
Ingredients
Directions
Prepare the chicken
Cut the chicken into strips and shred the chicken finely.
Place the chicken in a jar.
Cover the chicken with cold water.
Add salt to the water.
Cover the jar firmly with paper.
Steam
Place the jar in a pan of boiling water.
Ensure the water comes within an inch of the top of the jar.
Steam for 2 hours.
Strain the liquid from the chicken.
Finish the broth
Pound the chicken thoroughly in a mortar.
Rub the chicken through a fine sieve.
Use the strained liquid to assist.
Reheat the mixture.
Add the cream.
Adjust seasoning if needed.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Chicken + creamtop 23% of all pairsSmell alikelowCooked together6,241 recipes
Shared aroma: 1-octen-3-one (mushroom, metallic).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Chicken
- Provides the flavour and body of the broth as it gives up its juices during steaming.
- Cream
- Adds richness and a smoother, rounder mouthfeel to the finished broth.
The step that matters
Steaming the jar in a pan of boiling water. The water must stay near the top of the jar for the full two hours. Gentle, enclosed heat draws out the chicken's juices without boiling the broth, which would make it cloudy and tough.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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