I love the Worcest sauce and I love most things made correctly with the Worcest sauce! I stress on correctly, because, for me, there is a very thin line between an overpowering flavour of the sauce and the right amount of flavour. One of the best examples of the right balance for me is the sauce that comes with the chicken minced steak at Jewelbox Restaurant at Blue Diamond! I tried recreating a similar flavour, but served it completely different! This is a reasonably simple recipe and can be served with a host of dishes like rice, flatbreads, steak or by itself with condiments. Like most times I post a recipe, this is quite generic and the aim is to introduce a cooking concept that can be mixed and matched and played with!
What you need:
3 teaspoon butter and 3 teaspoon of oil
1 cup of chopped onions
300 ml of chicken stock
5 teaspoons of Worcest Sauce (more or less depending on how strong you want the flavour)
A few florets of brocolli
2 pieces of chicken breast, boneless
A little cornflour
Heat the oil and and the butter (this is to prevent the butter from burning) and once hot, add the onions and cook till transparent. Add the chicken breasts and once the outsides change colour, add the chicken stock, Worcest Sauce and simmer for about 10 minutes, till the chicken is almost cooked. Now add the brocolli florets and if you time it right, the chicken and the brocolli will be fully cooked at the same time. Add a little cornflour to thicken the sauce and it is ready!
I plated it with ghee rice, mashed peas and some salsa on beans, but you can go crazy. If you don't add the chicken, you can add mushroom and use it as a sauce for steak! It tastes great when done right and it is quite easy! In a variation, I once added semi cooked rice to it and it became a one pot, one shot dish!