Cheesey Chickeny Bacon Sloppy Sauce

Saucy and delicious, serve with rice and vegetables

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Step 1

Get some spring onions and remove any extremely dry looking parts of the stem, and using only the green part (leave the white oniony part for another meal), dice it finely and place on a plate to the side for when you start cooking the rice.

Step 2

In a large deep saucepan (like you would cook spaghetti in), pour in some neutral oil (about double what you would use to cover the bottom) and turn onto a high heat. Let this heat up for a while.

Step 3

Once the oil is very hot, pour in the rice (for 4 people I will use 2 cups of rice) and follow quickly with the pre-chopped green part of the onion/scallion. Be careful as the oil will spit, but mix thoroughly for a couple minutes using a WOODEN utensil (rubber will melt or simply won't be strong enough to push it about)

Step 4

Once you're happy that the rice&scallions are toasted, pour in the water (BE CAREFUL!!). I normally add 1.5x the amount of water compared to rice, so 2 cups of rice will have 3 cups of water. Once the oil and water have stopped bubbling, give a gentle yet thorough stir to the rice&scallions and add a small amount of salt and lime juice.

Step 5

Turn the heat under the saucepan to very low just before placing the lid on the saucepan.

Step 6

Put the lid on the saucepan and let the rice simmer for 10 minutes (if basic white rice from sainsburys, this may change depending on type of rice). Stir occasionally just to make sure the rice does not burn to the bottom of the pan.

Step 7

Once your 10 minutes / timer is up, remove from the heat and give a thorough wangjangle. If you put the lid back on after stirring, the rice will stay hot for a while whilst preparing the rest of the dinner.

Step 8

Finely cut up some chicken breast fillets into small strips or chunks and place in a cold pan, do the same with the bacon. At this stage if you have frozen garlic I would add it here at the very start, but any other fresh ingredients like additional vegetables or fresh garlic for example should be added later as they may overcook and burn.

Step 9

Turn on the head to medium-low and wanglejangle as you cook. Cook the chicken thoroughly so that it gets browned bits around the outside (the bacon should also brown slightly without getting crispy as you cook it at the same time). Putting the lid on the saucepan can help prevent the meat from drying out too much whilst cooking it and can help reduce and melt down the frozen garlic if you've used it. If using fresh garlic, add to the pan about halfway through cooking the meat.

Step 10

Season lightly with salt, pepper and paprika* (*only if you want) and greatly reduce the heat once you're happy with how the meat is cooked. If it looks like it's going to dry out too much whilst making the sauce, you can deglaze with a small amount of water or oil, or if you want to flavour enhance you could also add some chicken stock and/or white wine and simmer that whilst making the sauce for enhanced flavour.

Step 11

On an extremely low heat, melt a large/heaping tablespoon of butter in a clean frying pan, seperate from the meat

Step 12

Gentle sprinkle a small amount of flour and whisk thoroughly in the pan until it mixes together. It may clump but don't worry about that, just make sure it's mixed. Feel free to add more butter if you add too much flour.

Step 13

Once mixed and warm, slowly add splashes of milk whilst whisking on a low heat and it should slowly begin to get the texture of sauce. Add small amounts of flour to thicken it up as you go if it's too thin, and slowly simmer liquid off whilst adding milk to get the volume of sauce you want. You don't need a lot but I like to basically fill a small pan with sauce.

Step 14

Whilst simmering the sauce so that it Becomes a Sauce, it's a good time to add some herbs and light seasonings. Parsley and mixed herbs work great to taste. A small amount of pepper and a negligible amount of salt (adding some helps, but remember that the bacon had it's own salt).

Step 15

Once your sauce is at a point where you are NEARLY happy with it, pour into the pan with the chicken&bacon and wangjangle thoroughly to mix. At this point you are able to cook it to reduce the sauce down as much as you'd like, and season to taste.

Step 16

Simmer the sauce with the meat for a while until it looks just a little bit too thin, and turn off the heat. Now the heat is off, slowly stir in your grated cheddar cheese and then taste the finished product to see if it needs anything. Once it's set of a moment, it should have a "gloopy" texture and be very easy to dish up.