Build a base and flavor the water. That is literally what this recipe does in a nutshell.
- One Chicken breast, cut into bite sized pieces.
- Onions, 2, sliced.
- Chilies, cut up.
- Ginger, julienned.
- Mustard sauce, a tablespoon.
- Soy Sauce, a teaspoon.
- Fresh herbs.
- All purpose flour, 4 spoons.
- Butter, 2 spoons.
Sauté the onions, ginger and chilly in butter. When the raw smell is gone, add the chicken and cook on high heat. Try to get a little sear on the chicken breast. Add butter. When its melted add the flour and mix well. This helps thicken the sauce.
Add a cup of water and whisk. Keep adding water and you may need to add almost a liter. Doing in it small increments will dissolved the cooked flour and prevent the formation of lumps. Bring to a boil and reduce the heat. Taste the water. Add in the mustard sauce and soy sauce. Season with salt. Balance the flavors.
Add the florets and cook covered on low heat for about 12-15 minutes. The lid may get a little messy depending on the amount of water in the pan. That is ok.
Open the lid and garnish with fresh herbs like coriander or dill.
Serve HOT on these cold nights.