Chicken Brown Sauce


  • 500g chicken bone

  • 200g big onion (cubed)

  • 50g celery (cubed)

  • 50g carrots (cubed)

  • 1 tbsp mixed herbs

  • 1 tbsp tomato paste/puree

  • 2 tbsp dark soya sauce

  • 4 tbsp plain flour

  • 2 liters (2000ml) water

  • 100ml cooking oil


  1. Heat up 1000ml cooking oil in the sauce pot to stir fry chicken bone with the onions, celery, carrots, mixed herbs, tomato paste, dark soya sauce and flour until aromatic and brown in colour.

  2. Add in water, bring to boil, simmer for 90 minutes over a low heat. Remove from heat. Strain well. Next, bring back to boil until thicken, ready to serve.

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