This sauce is best enjoyed with rice.
It is easy to make and very delicious.
1/3 kg chicken breast or thighs
1 or 2 green chillies add more for extra heat
1-2 teaspoon Adobo seasoning or any all-purpose seasoning like Badia’s
1 stalk celery thinly chopped
4 large carrots (diced) adjust for preference
1/2cup/ 120ml-1cup/240ml water plus chicken stock cube/ chicken stock
1/4 teaspoon white pepper
Cut chicken into desired sizes and marinate chicken in the above seasoning overnight in the refrigerator or for 10 to 15 minutes.
Put oil in a saucepan. Add onions, garlic and celery. Sautee for 3 to 5 minutes till its fragrant and onions are softened. Do not brown or caramelise the onions. Add the marinated chicken pieces together with the marinade, cover and let steam for about 5 minutes on high heat.
Add carrots and white pepper. Add the chicken stock cube and water or chicken stock. Make a corn flour water solution with 1 to 2 tablespoons of corn flour with a little water.
Add the solution, taste and adjust for salt. Simmer for 3 to 5 minutes till the sauce is thickened and carrots are tender.
Serve alone or with any carbohydrate dish of your choice.
