Saturday, January 9, 2010

Ginger Sauce

Oh nelly! Another wonderful sauce from yours truly!!!!! Great with chicken! Great with Pork! I also have served this over potatoes and rice. Jasmine rice is the best choice.

Ginger Sauce


2 cups of chicken stalk

1 can of ginger ale

2 tbs minced ginger

Pinch of saffron

Salt and pepper to taste

Slurry to thicken (corn starch and water)

¼ cup onion

¼ cup celery

1/8 cup carrot

In medium sauce pan sauté onion celery, carrot on medium heat. Add minced ginger. Add stalk and ginger ale. Simmer on low for 10 minutes. Add saffron and salt and pepper. Use immersion blender to combine all ingredients. Thicken with slurry as needed. Serve warm.

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