David's Recipe for Chicken and Anise Sauce
I hate both the name and the idea of "fusion cooking", but I can think of no other way to describe this sauce, in which the French and Chinese traditions collide at high speed.
Sauce for any savory course, fusion
- The cooking juice from 1 recipe of red-cooked chicken, about 2 quarts
- 2 large carrots, peeled
- 2 large onions
- 2 large summer squash, peeled or not, depending on the condition of the peels
- (Other non-leafy vegetables can be added or substituted for the three kinds mentioned here.)
- 3 soups spoons olive oil
- Pinches of salt and freshly ground black pepper.
- Start making a mirepoix by dicing the vegetables finely. The cookbooks usually say something like 5 mm. on a side. 8 mm. is just fine, and you'll find it less tiring.
- Saute all of the vegetables on a high flame until they just start to brown.
- Add the salt and pepper. You've now got a mirepoix, whether you like the idea or not.
- Heat the mirepoix in the sauce, which you can serve over meat or a starchy or green vegetable.