Salt 25g

Sugar 50g

Thirteen spices 3g

Turmeric powder (to enhance the color) 3g

Oyster sauce 50g

Sweet flour sauce 30g

Soy sauce 130ml

Lao Soya Sauce 10ml

Materials wine 50ml

Broth 200ml

How to make cassoulet sauce

Pour it all into the pot and simmer it, letting the water evaporate and the stock thicken. During this process, the fire should not be too high, and keep stirring with a frying spoon to prevent sticking and mush. The sauce is ready when it becomes very thick at the end. Step 2

The sauce can be stored in the refrigerator for up to a month.

Quick cassoulet:

Put some oil, sauté onion and ginger, put in the blanched chicken pieces, ingredients, add the sauce, add water. Cook for about 30 minutes, when the water is almost dry.

A chicken leg put 15g of sauce, half a chicken with 50g of sauce, according to their own taste can be appropriate increase or decrease.

How to make cassoulet sauce Step 3