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How to prepare chicken sauce

Pulse daily DIY recipe teaches prospective chefs how to prepare healthy, Ghanaian dishes in a simple way.

Ingredients

8 medium onions, quartered

2 fists of garlic, skinned and cut

4 fingers of ginger, skinned and cut into slices

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3 chickens, cut up.

2t salt

Oil for frying (safflower or sunflower)

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Methods

Oil for frying (safflower or sunflower)

Chop onions, garlic and ginger in a food processor or blender until rough-smooth. Pour over cut up chicken and cook on medium-high heat for 10 minutes. Add salt, stir and continue to cook until chicken thoroughly cooked and just starts to pull away from the bone. Shelia calls this “steaming the chicken.”

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While chicken is “steaming” start work on the Red Sauce (see next recipe).

When chicken begins to pull away from the bone, perhaps as long as 30 minutes later depending on the tenderness of the chicken, turn fire off and pick chicken with tongs and place in a colander, capturing the stock that drains off and returning it to the stock pot. Let chicken cool slightly

In a large, deep frying pan add one half to three quarters inch of light oil. Heat oil until hot, then carefully add chicken to one layer. Cook until chicken is deep brown on all sides and remove. Drain on paper towel, and cover. Cook chicken in batches.

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