im trying to make a dish but not sure the accurate name for it.

>>9165588
it's called gravy

What
No, seriously
?

>>9165588

Simple gravy / sauce for n00bs with no ingredients.

Saute chicken and remove.
Add water and butter to deglaze pan.
Reduce until desired consistency is reached, season, and either strain, or pour directly on the rice.
Use flour, or corn starch, if you want a thicker sauce.

>>9165622
do i empty oil after sauteeing or just leave it in there

and thanks for the post

>>9165588

Brown some chicken in a pan, preferably not a nonstick one. When the chicken is done, remove it and set aside. Put a little flour in the pan and cook it in the chicken fat for a couple minutes to make a roux. Deglaze with chicken stock and/or white wine. Reduce it to your desired thickness.

>>9165654
>do i empty oil after sauteeing or just leave it in there

Nope, leave it in. Just be careful when you add liquid because it'll splatter at first.

You can go with a classic roux as stated by dubs >>9165655 and mix some flour into the chicken fat / butter, or you can simply add water, butter, reduce and season.

If I were you, I'd look up some simple pan sauce videos on youtube to get a better feel for your options.

If you want to make your meals 100% better every time, always keep the following on hand for sauces:
1. Stock or broth for both chicken and beef
2. A nice bottle of white wine for deglazing.
3. Butter and flour to add flavor and thicken a sauce with a roux.
4. Milk or cream to make simple white sauces or whatever

Look up "mother sauces" on youtube as well.

>>9165655
would cooking wine work the same? i would guess so

>>9165704
i actually have beef base but no chicken, would beef stock really affect the taste if used with chicken? i did a quick search on pan sauces and it looks very simple

>>9165752
I wouldn't use a beef stock with chicken.

Just go with a roux and use a little water if needed.

>>9165588
Gravy you mean?

>>9165588
Sesame chicken.

>>9165654
the oil is what combines with the flour and butter to make roux which turns into gravy niqqa