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CHICKEN INASAL WITH KANSI STYLE GRAVY

Ingredients:

2 packs (550 g each) MAGNOLIA CHICKEN TIMPLADOS INASAL
1/4 cup cooking oil
1 thumb (20 g) ginger, sliced and lightly pounded
1 bundle (60 g) tanglad (lemongrass), ends trimmed and tied into a knot
2 cups chicken stock
2 tbsp cornstarch, dissolved in 2 tbsp water
1/2 tsp iodized fine salt
1/8 tsp pepper

Procedure:

1. In a pan, heat half of oil and fry chicken until cooked through. Arrange on a platter and set aside. Keep warm.
2. In the same pan, add remaining oil and sauté ginger and tanglad for 2 minutes until fragrant. Add chicken stock and let simmer.
3. Pour cornstarch mixture, while continuously stirring, until sauce thickens. Season with salt and pepper. Adjust to taste. Simmer once. Turn off heat and remove tanglad.
4. Pour kansi sauce over chicken or serve on the side.
 
Makes 4 servings.
(Yield: 4 pc chicken & 2 cups gravy/1 pc chicken and 1/4 cup gravy per serving)

Tip/s:

  • Use a heated sizzling plate to serve chicken.
  • Serve with frozen mixed vegetables.
  • Test doneness of chicken, pierce thickest part and juice coming out should be clear
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