What goes best with Chinese rice? There are dozens of different ways to serve rice, but more and more Nigerians start using Chinese sauces in their meals. Find out how to make Chinese sauce in Nigeria right now!
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1. Ingredients for Chinese sauce
The number one step in learning how to prepare sauce for white rice is making sure you have all the ingredients ready. There are two most popular ways to make Chinese sauce: using beef and using chicken.
While beef tastes delicious and is the favourite protein for millions of people around the world, cooking beef usually takes a while. You can cook an equally tasty dish in significantly less time using chicken! Here is what you will need for Chinese chicken sauce:
- Chicken breast – 500g
- Green bell pepper – 1
- Carrots – 2
- Scotch bonnet or chilli pepper – 1
- Red onion – 1
- Eggs – 2
- Cornflour – 3 tbsp
- Dark soy sauce – 3 tbsp
- Sweet chilli sauce – 2 tbsp
- Fresh ginger
- Dried pepper – 1 tsp
- Garlic powder – 1 tsp
- Curry powder – 1 tsp
- Salt – to taste
- Stock cubes – 2
- Vegetable oil for frying
The list of ingredients for Chinese sauce may seem unusually long, but Chinese cuisine is known for its complex and irresistible flavour. You definitely won’t regret putting in some extra effort into this dish!
2. How to make Chinese sauce
Now that you have all the ingredients for the dish at hand, time to finally learn how to prepare Chinese chicken sauce. Follow these steps to make a delicious and filling dinner for the whole family:
- Slice the chicken breasts into long thin strips.
- In a bowl, whisk two eggs with one stock cube, a bit of salt, dry pepper, garlic powder, and curry powder.
- When you have fully incorporated the spices into the eggs, start adding the cornflour, whisking continuously to create a smooth batter.
- Dip your chicken breasts into the egg mixture, stir well, and refrigerate for 30 minutes under a cover.
- In the meantime, prepare the vegetables. Peel and cut the carrots into thin long strips. Do the same with the green bell pepper. Chop the red onion. Mince the ginger and the chilli/scotch bonnet pepper.
- Take a small pot and put it on medium heat. Pour in enough vegetable oil to cover the meat. Heat up the oil and fry the chicken in small batches until the coating turns golden brown. Make sure not to drop the chicken in big clumps – it will be stuck together.
- Take a wok or a similar pan and add 1 tablespoon of oil. Put on medium heat. When the oil is hot enough, put in the chopped vegetables. Cook until the onions are translucent, stirring continuously with a spoon or shaking your wok to stir the vegetables.
- Add the fried chicken and stir well. Add the soy sauce and the sweet chilli sauce. We recommend adding the sauces one tablespoon at a time and tasting as you go along to find the ideal amount of sauces for your preferences.
- Cook the sauce for 1-2 minutes. Add the remaining stock cube. Stir well and cook for an additional minute.
- The overall taste of the dish largely depends on the type of soy and sweet chilli sauce you’re using, which is why it’s essential to taste the dish at every stage of the cooking process. If you are completely happy with the taste and consistency of the sauce, turn the heat off and serve. If not, you can add more soy and chilli sauce if the dish tastes too bland or add some water if the sauce is too dense and salty.
Chinese chicken sauce tastes best when served with simple white rice. Alternatively, you can serve the sauce over pasta or enjoy an even quicker dinner with Chinese sauce served over instant noodles!
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