A simple recipe for delicious chicken gravy. Made with vegetables, stock and soy sauce.
1 medium Carrot
1 Stick Celery
1 medium Onion
½ tsp White Pepper
25ml Dark Soy Sauce
30g Plain Flour
200ml Red or White Wine
1 Chicken Stock Pot
Peel the carrot and onion and chop finely along with the celery.
Melt 30g of butter in a medium saucepan and sauté the vegetables until lightly browned. Add the water, wine, pepper and chicken stock pot.
Bring to the boil, stirring as you cook.
Cover and cook for 25 minutes then liquidise the vegetables.
Melt the remaining butter in another medium saucepan, gradually add the flour and cook for a couple of minutes on a low heat.
Gradually add the stock mixture and cook until thickened.
Add the soy sauce, stir through and serve.