CABBAGE AND CHICKEN SAUCE.
You’ll need
·
Half a bulb of cabbage, shredded
·
400 g raw chicken diced or shredded. (You can used cooked
chicken, just cut down on the cooking time)
·
A bulb of onion, sliced.
·
Seasoning cubes
·
Dry pepper, I use black pepper, some call it Cameroon pepper, and
anyways the flavor is delightful and would yield a far different taste than red
pepper
·
Salt, to taste
·
Thyme, to taste
·
Curry, to taste
·
Ginger powder, a dash
·
One piece of garlic, crushed and diced or a dash of garlic
powder
·
Wild onion powder, to taste.
·
2 tbsp of melted butter or oil to stir fry
Method
·
Prepare your ingredients
·
Heat your saucepan, preferably non-stick as stir fried chicken
tends to stick to the pan.
·
Put in your butter, margarine or oil
·
Add in 1/3 of the sliced onions and the crushed garlic give a
quick stir.
·
Add your chicken and stir till the chicken pieces aren’t
sticking to the sides of the pan
·
Add all your seasonings.
·
Stir
·
Let it simmer a bit
·
Stir some more till the chicken is done. Taste it just to be
sure
·
Add the rest of the onion
·
Stir
·
Add your cabbage. Make sure it is washed and drained. We don’t
want water in this sauce. It is not gravy.
·
Stir for a couple of minutes or until the water is dried up. (if
you didn’t listen to me when I said to drain the cabbage.
Voila! Your sauce is ready to be used as a filling. If you
want to use it as a gravy for mashed potatoes or white rice. All you need to do
is add a little corn starch (corn flour) mixed with water to a very watery
consistency. Or add a spoon of bisto gravy granules with ¼ cup water.
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