Preheat the combi steamer along with the GN containers. Then add the chicken pieces to the container with clarified butter and sauté for 4 minutes at 160°C with a humidity of 15% in combi steam mode at a fan speed of 90%. Turn the chicken pieces, season, and add the finely diced onions, and sauté for another 4 minutes. Then dust with flour and deglaze with poultry stock, add the bouquet garni and the studded onion. Reduce the temperature and let it simmer lightly in combi steam mode at 125°C for 20 minutes with a humidity of 20% and 90% fan speed. Then turn over, and cook for another 20 minutes under the same conditions. Remove the meat from the sauce, strain the sauce, enrich the sauce with the egg yolk-cream mixture, pour over the warmed meat pieces, and serve.