Creamy nutmeg sauce with sage

• a piece of butter - 50 g
• sage, fresh leaves - 3-4 pcs
• freshly ground black and white peppers
• a spoonful of dry sherry (replace with any fragrant dry white wine)
• nutmeg
• salt

This sauce is simply poured out of the bag after cooking and poured over the chicken; it does not require thickening.

Ginger soy sauce

• chopped fresh ginger - 1 tbsp
• soy sauce, brown sugar - 1 tsp
• sesame oil or perilla oil - 1 tsp
• lemon juice - 1 tbsp
• wasabi - 1 tsp
• starch (tapioca is best) - 1 tsp

Once cooked, it is best to thicken with tapioca starch.

Porcini mushroom sauce

• dried porcini mushrooms, soaked in boiling water until soft, finely chopped - 1 handful
• grated horseradish root - 1 tbsp
• freshly ground white pepper
• salt
• flour - 1 tsp

After cooking, add 1-2 tbsp of fragrant, strong alcohol to your taste and thicken the sauce with 1 tsp of flour.