Fong's Mandarin Chicken Gravy
I copied this recipe from the Times-Picayune archives. There is also a recipe for the chicken in the same archive.
Thank you ms. Mae.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
contains white meat
tree nut free
contains gluten
red meat free
shellfish free
dairy free
- 1 tablespoon salt
- 1 tablespoon soy sauce
- 1 cup all purpose flour
- 2 tablespoons sugar
- 2 cups low sodium chicken broth
- 1 cups peanut oil
- 1 tablespoon accent
- 3 tablespoons kitchen bouquet
- Carbohydrate 111.714010313477 g
- Cholesterol 3.192 mg
- Fat 221.082549233741 g
- Fiber 7.60336493152945 g
- Protein 33.7510613238974 g
- Saturated Fat 37.753600764796 g
- Serving Size 1 1 Recipe (939g)
- Sodium 9025.53518480905 mg
- Sugar 104.110645381947 g
- Trans Fat 11.3847756141152 g
- Calories 2534 calories
Hardware: 12" Cast iron skillet Whisk or wooden spoon Instructions: *HAVE ALL OF THE INGREDIENTS IN BOWLS ON THE COUNTER! You are making a roux and it can burn so very fast so you must stir continually. (I use a whisk but you can use a wooden utensil, preferably with a flat end).* 1. Heat skillet. 2. Add oil. 3. When the oil is just starting to shimmer, add flour and whisk continually cooking until blonde. *DON'T MAKE THE ROUX TOO DARK BECAUSE BOTH THE SOY SAUCE AND THE KITCHEN BOUQUET ARE VERY DARK TO BEGIN WITH.* 4. Turn the burner down to about medium/low. 5. Stir in all other ingredients and simmer.
