HOW TO MAKE CHICKEN SAUCE.

Chicken sauce is a special kind of sauce widely cooked and enjoyed by millions of families nowadays. It is a special kind of stew used in combination with cooked white rice, spaghetti or macaroni, depending on choices. Apart from it’s great taste, flavor, aroma and eye appeal, chicken sauce is filled with virtually all the basic nutrients such as proteins from the chicken, vitamins and minerals from the fruits and vegetables, fats and oil from the vegetable oil, a carbohydrates source from the corn flour and anti-oxidants, phytochemicals, anti-inflammatory, anti-aging, and anti -microbial components from the spices.

Chicken sauce is also a good substitute for people who do not like or enjoy tomato stew or any other type of stew. It is such a delicious, savouring and sumptuous meal. Making of chicken sauce isn’t quite tasking but then, the cooking process requires some technicalities so as to be able to make the best out of it. On this note, I will first of all list the required ingredients and thereafter, I will go into the step-by-step procedures to be followed to make that tasty chicken sauce.

INGREDIENTS REQUIRED FOR MAKING CHICKEN SAUCE.

The ingredients includes the following.

* 1kg of sliced chicken.

* Minced/grinded ginger

* Salt

*Vegetable oil.

* seasonings

* Garlic and Ginger powders

* Sliced or grated carrots

* 80-100g corn flour

* Sliced Onions

* Curry powder

* Thyme

Now that I have listed the ingredients, the next thing is to list out the step by step procedures. Recall that I said earlier that making very tasty chicken sauce involves some technicalities, there for, attention to details is highly necessary.

STEP-BY-STEP PROCEDURES FOR MAKING SAUCE

(1) Thoroughly wash the already sliced Chicken, keep it aside, wash and slice other ingredients such as carrots, Onions, pepper etc and keep in separate plates.

(2) Place a pot on fire, pour in the Chicken, add a reasonable quantity of thyme, garlic and some seasonings, cover the pot properly and parboil for 5-7mins, stir with spoon, cover it again and parboil for additional 3-5mins. Then add a cup of very clean water and boil the meat for atleast 10mins. Bring down the boiled meat.

(3). Place frying pan o or the pot you will be using for the final cooking on fire. Add a little volume of vegetable oil on the pan or pot. Pour in the corn flour and stir for 5mins. This is to ensure that the flour doesn’t form lumps or cake by the time you add water. Alternatively, rather than burning the flour in the process of trying to fry it, you can dissolve the corn flour with little quantity of corn flour. Pour in the the cooked chicken with the water and stir.

(4). Use a frying pan to mildly fry the sliced Onions and carrots for 3mins. Pour into the cooking pot containing the chicken and stir. Add the sliced/grinded green and red pepper, stir and cover the pot for 2mins. Add like 4g of curry powder, Add salt to taste and cover pot, cook for additional 7mins. Open the pot and taste the sauce for any possible addition of some key seasonings. If there is, add a pinch of them and cook for additional 1-2mins. Then the sauce is ready to eat eaten in combination with white rice, spaghetti, or macaroni.

Chicken sauce can also be used for any other purpose as the cook deems fit.