This little recipe is a homemade one inspired from the chicken and pineapple recipe in the last post. The sauce, we discovered, tasted good on the rice, so i decided to try it without the chicken and pineapples and a few other things for a cheap rice topper when we have rice as a main dish. It definitely fit the bill, masha Allah.
1 large chopped onion
1 green pepper chopped
2 slices of ginger
2 – 2.5 cups chicken stock
4 tbsp margarine
1/2 tsp pepper
salt to taste
milk, just a dab
1. heat margarine in a pan and add the onions. Stir fry until transparent. Add the green pepper and cook for 2 minutes.
2. Add the flour and ginger and cook for another minute. Now add the the chicken stock (again,i just made some from chicken buillion cube and water). Then add a dab of milk. Not real precise, but i just added it to give the sauce some color. Let simmer and thicken.
3. Remove the ginger slices. Mix into prepared rice. It tends to absorb right in so the rice is not soupy, but a little mushy perhaps.