CHICKEN STOCK GRAVY WITH BOILED RICE

This gravy is always a hit. I have received tons of feedback from readers who tried the recipe the first time I posted. I never disappoints. I'll try using other gravy flavours to compare in the future but for
now, it's this roast meet gravy with chicken stock. I initially wanted to cook shredded chicken gravy but changed my mind when some people said they didn't want any chicken, had to boil my chicken with enough onion and salt, use the stock for this gravy before frying the chicken to serve separately. It helped me cook faster because I didn't have to start shredding any chicken.


INGREDIENTS:

Chicken stock about 5 cups. As much as you want.
6 large carrots
I small cabbage
3 large bulbs Onion
Salt to taste
Pepper just 1 teaspoon
2 knorr gravy sachets
Knorr chicken cubes to boil the chicken
Soya oil
See cooking procedure below...





Adding chicken stock to stir fried vegetables


Adding gravy powder to thicken the sauce and enhance taste



COOKING DIRECTION:
First I boiled 2 kg chicken with 1 large onion, knorr chicken cubes and salt, then I stir fried the vegetables (onion, cabbage and carrots) in oil, stirred until vegetables are wilted a bit, added, the chicken stock, added a little pepper. Checked for taste, then finally poured in the gravy powder. One sachets wasn't thick enough so I added a second to really thicken my gravy.