Monday, December 28, 2009

Ginger And Garlic Sauce

2009 is ending in three days time and i have made a promise of a good thing and i better keep my promise.  A promise is a promise and whether it is a good thing to others or not, it is a good thing to me, not in the healthy sense(i am not going into this subject about saturated fat - Eat you Die, you do not eat you die, so????) but good in the sense that it aids my cooking when time is the essence.  I love this sauce, a bottle of it is in the fridge, ready for Hainanese Chicken Rice and whatever dishes that have ginger and garlic in the recipe.  A tablespoon is surfficed for 3 cups of rice and 1 teaspoon will do for Steaming a piece of fish - 1/2 lb steak or fillet.

For Rendered Chicken Fat,  the fat on the chicken has to be accumulated and frozen everytime you cut up a whole chicken.  As soon as you have a sandwich bag full of chicken fat, it is time to render.  Put them in large corningware with a lid and microwave on high until the fat has rendered.


1 1/2 cups Rendered Chicken Fat
4 ozs/113 g ginger - peeled
5 ozs/150 gm garlic - peeled
6 tsp salt
6 tsp Knorrs Chicken Broth Mix/chicken granules/cubes


Using the food processor, process the ginger and garlic into a paste.

Pour into a large bowl which is microwave-safe, add in the rendered chicken fat and microwave on high for 3 minutes, one minute at a time and stir.

Add in salt and Knorrs Chicken Broth Mix.

Cool before bottling and keep in the fridge.


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