We do not give due credit to the thickeners we all use so readily to give more body to our soups, stews and gravies. But the time has come for the humble cornstarch and white flour to stake their claim for a place under the sun.

Now here’s a ready reckoner for all the thickening agents we typically use in the kitchen. If it’s a clear sauce or gravy you’re cooking, go with corn-starch. The very versatile flour works perfectly well for stews, gravies and even as batter for deep-frying. If it’s cream sauces and clear glazes that you want to pile your plate high with, try arrowroot.

Just remember a few things. If you’re using flour, mix it with a cool liquid first to make a paste and then whisk it into a warm sauce. Adding it directly to a hot liquid results in lumps. Ideally flour-thickened mixtures should be brought to a boil and then simmered for about 2 to 3 minutes. This eliminates the raw flour taste.

When using corn-starch, it is important not to overcook it. Always add it to the sauce during the final stages of cooking and stir constantly until the sauce has thickened. If a marinade calls for cornstarch, remember to add it in last. Cornstarch works great in marinades as it helps to seal in the ingredients.

Now arrowroot is a safe choice and helps make silky, smooth sauces. It can be cooked for long, it can withstand higher temperatures and works just as well in presence of acids.This makes it perfect for any cooking with fruits.

Chicken with vegetables

Ingredients: 3 skinned, boneless breasts of chicken; 3oz bean sprouts; 1/2 broccoli stalk; 5 spring onions; 1 yellow pepper; 1 green pepper; 8 snow peas. For the marinade: 1 cup Kikkoman teriyaki sauce; 1/3 cup honey; 1/2 tsp. white pepper; 1/4 cup cornstarch; 1 oz sherry; 4 cloves of finely chopped garlic; 4 small slices of ginger root

Method: Cut the chicken breasts into 2-inch strips. Mix all the ingredients of the marinade. Toss the chicken strips with the marinade and keep aside for an hour. Core and seed the peppers, dice them into large pieces. Cut the broccoli into small bulbs. Cut the spring onions into 1/4-inch pieces. Stir fry the chicken in a pan and set aside. Stir fry the vegetables until lightly cooked, but still crisp. Put the chicken in the pan with the sautéed vegetables. Add the marinade and cook till the sauce thickens. Serve hot with steamed rice.