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.

Home         E-mail me