Name: Easy KFC-Style Gravy Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pc chicken cube or 2 tsp chicken powder; 1 pc beef cube or 2 tsp beef powder; 3 tbsp butter or vegetable shortening; 5 tbsp all-purpose flour; 2 1/4 cups water

Easy KFC Style Gravy Recipe

Here is an easy KFC style gravy recipe that goes well with fried chicken and/or mashed potatoes. This may be considered as a copycat of the original KFC gravy.

Easy KFC Style Gravy Recipe

Here is an easy KFC style gravy recipe that goes well with fried chicken and/or mashed potatoes. This may be considered as a copycat of the original KFC gravy.

There are store bought gravies but they do not taste as good as this one.

The ingredients required for this easy KFC style gravy are very basic. You only need chicken broth cubes, beef broth cubes, butter, all purpose flour and water!

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Recipe for KFC Gravy:

Easy KFC-Style Gravy Recipe

Recipe by Yummy Food

Recipe rating: N/A

Course: MainCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

121

kcal

Total time

minutes

Here is an easy KFC style gravy recipe that goes well with fried chicken and/or mashed potatoes. This may be considered as a copycat of the original KFC gravy.

Ingredients

1 pc chicken cube or 2 tsp chicken powder
1 pc beef cube or 2 tsp beef powder
3 tbsp butter or vegetable shortening
5 tbsp all-purpose flour
2 1/4 cups water

Directions

Make a broth by diluting the beef and chicken cubes in water. Set aside.
Melt the butter by heating it in a saucepan under low heat.
Add 2 tablespoons of all-purpose flour to the melted butter.
Cook in low heat while continuously stirring for 7 to 8 minutes or until the color turns medium brown (NOTE: There is a tendency that the flour might burn when overcooked or if high heat is applied).
Add the remaining flour and continue stirring.
Gradually add the chicken and beef broth while continuously stirring to prevent lumps from forming.
Lower heat to medium and bring the mixture to a boil.
Continue cooking for 5 minutes while stirring once in a while, until the texture thickens.
Serve hot with fried chicken or mashed potato.
Share and enjoy!

Nutrition Facts

4 servings per container

Serving Size153

Amount Per ServingCalories121
% Daily Value *
Total Fat 9.71g 13%
- Saturated Fat 2.419g 13%
- Trans Fat 1.264g
Cholesterol 0mg 0%
Sodium 56mg 3%
Total Carbohydrate 7.53g 3%
- Dietary Fiber 0.3g 2%
- Total Sugars 0.04g
Protein 1.06g 3%

Calcium 1mg 1%
Iron 3mg 17%
Potassium 12mg 1%
Vitamin E 4mg 27%
Vitamin K 6mcg 5%
Thiamin 7mg 584%
Riboflavin 4mg 308%
Niacin 4mg 25%
Folate 7mcg 2%
Pantothenic Acid 2mg 40%
Phosphorus 2mg 1%
Magnesium 2mg 1%
Zinc 1mg 10%
Selenium 6mcg 11%
Copper 3mg 334%
Manganese 4mg 174%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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By Cooking Method: Boiling | Sautéing | Simmering

By Cuisine: American

By Diet or Lifestyle: Budget-Friendly

By Dish Type: Side Dishes

By Main Ingredient: Dairy | Flour

By Meal Type: Dinner | Lunch

Other Useful Categories: Beginner Recipes | Comfort Food | Copycat Recipes | Traditional & Authentic

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IMAGE SOURCE: Thamizhpparithi Maari / CC BY-SA

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Easy Pata Tim Recipe

Pata Tim, also spelled patatim, is a Filipino-Chinese dish. It is a braised pork hock dish slow-cooked until very tender in various spices sweetened with sugar.

Easy Pata Tim Recipe

Pata Tim, also spelled patatim, is a Filipino-Chinese dish. It is a braised pork hock dish slow-cooked until very tender in various spices sweetened with sugar. Some vegetables, like pechay and mushrooms, are also added.

The dish is commonly served in Chinese-Filipino restaurants particularly in the City of Manila.

Pata tim, like the more common humba, is derived from the Chinese red braised pork. It is closer to the original dish than humba, in that it sometimes uses Chinese rice wine and other Chinese spices and condiments. However, it is more commonly cooked closer to the Filipino paksiw na pata, but it does not use vinegar or uses only a very small amount of it. Like humba, it can also add common Filipino ingredients like pineapples, banana flowers, saba bananas, and patis. The name is a shortened version of pata itim, literally “black pork hock”, from pata (“pork hock” or “pig’s trotters”) and itim (“black”).
Wikipedia

The most basic pata tim recipe uses what Filipinos call as pata (pork hock in English). Traditionally, pata tim is cooked whole and not chopped. The easy way to cook pata tim, as described below, is to mix all the ingredients together with the pata and simmer until tender. The broth is then used to make the sauce. The recipe used lettuce as garnish but we can replace it with blanched pechay. Then we serve with rice.

This dish could be modified. You may want to broil the pata for 1 to 2 minutes to prevent the skin from shrinking when boiled.

Another option is to pre-boil the pata for around 20 minutes before adding the ingredients. This allows you to remove scum and impurities from the pata. You can discard the water later and continue with the recipe.

For more flavor, some cooks will add pork cubes. This is all entirely up to you.