Tangy Md Whip Sauce Recipe

Directions

In a medium bowl, combine the flour, water, and stout beer. Allow to soak for 2 hours.

Meanwhile, bring water to a boil in a saucepan. Stir in vegetable oil, lemon juice and onion. Cover, reduce heat, and simmer for 30 minutes.

Return saucepan (with lid off, or properly sealed in plastic bag) to a low heat, and stir in squid. Add the vegetable oil, lemon juice, and onion. Bring to a low heat, and cook for 10 minutes. Transfer to a resealable plastic bag.

Lightly grease a medium bowl or bowl, but not cooking grate. Place egg white mixture in the saucepan and stir over low heat until boiling. Remove from heat and stir in lemon juice and olive oil. Return saucepan to heat and stir to coat. Pour the mixture into the strainer, tossing well, and whisk gently to coat.

Transfer saucepan to a bowl, and add squid, vegetable oil, peeled off seam, and orange marmalade. Slowly stir noodles into the saucepan sauce (you may need to tip with spoon if they are floating). Pour marinade over the entire dish, coating well.

Heat a large saucepan over medium high heat. Pour the remaining 1/2 cup of beer into the pan, and continue to heat. Gradually pour beer mixture into the marinade, whisking to make a smooth consistency.

Reduce the temperature of the saucepan to medium-low, and add chicken. Drizzle the remaining beer mixture over the chicken, whisking to coat evenly. Cover, and simmer over low heat for 5 minutes per side. If you like steamed chicken, tip dip in lemon juice and use tongs to gently spread marinade over the chicken.