CHINESE PLUM CHICKEN STIR FRY
A spicy chicken dinner that makes a great takeout alternative! My Crispy Chinese Plum Chicken with Sticky Chilli Sauce is super-quick to make (20 minutes!). Also, check out my trick to save on the washing up!
Provided by Nicky Corbishley
Categories Dinner
Time 20m
Number Of Ingredients 24
Steps:
- Heat the oil in a wok or large frying pan until very hot.
- Whilst the oil is heating, place chicken in a bowl and sprinkle on the cornflour. Mix together with a fork or your hands until the chicken is coated.
- Now break the egg into the bowl with the chicken, and use a fork to mix everything together thoroughly. There should be no egg pooling at the bottom of the bowl. If there is, discard it.
- Next, sprinkle on the flour, followed by salt, pepper, garlic salt and paprika. Mix everything together with your hands. The chicken should be well-coated, but will also be sticky.
- Add the chicken to the wok and cook on a high heat for 6-7 minutes, turning two or three times during cooking, until well browned. You may need to cook in two batches (I find I can do it in one batch so long as there are no more than 3 chicken breasts).
- Once golden brown, add the plum slices, peppers and garlic. Cook, with the chicken for 2 minutes, stirring often, until the plum starts to soften.
- Now add all of the sauce ingredients to the wok, stir and bubble on a high heat until the sauce reduces by about a third (should take 2-3 minutes).
- Turn off the heat and divide between four bowls. Serve with boiled rice and top with spring onions and chilli flakes.
Nutrition Facts : Calories 419 kcal, Carbohydrate 50 g, Protein 24 g, Fat 14 g, SaturatedFat 9 g, Cholesterol 95 mg, Sodium 1290 mg, Fiber 3 g, Sugar 24 g, ServingSize 1 serving
CHINESE PLUM CHICKEN
Make and share this Chinese Plum Chicken recipe from Food.com.
Provided by lazyme
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken in an 11x7-inch baking dish.
- Combine onions and next 6 ingredients; stir well, and pour over chicken.
- Bake, uncovered, at 350 for 50 minutes or until chicken is done, basting occasionally with plum sauce mixture.
CHINESE PLUM SAUCE
The condiment sū méi jiàng is typically made with plums, vinegar, sugar and some spices. Our version of plum sauce has the perfect balance of sweetness, brightness and light spice. It's traditionally used as a dipping sauce for fried foods like spring rolls, egg rolls and fried wontons, and for basting duck, chicken and pork. But there's no need to stop there. Try it tossed with noodles or a stir-fry, or mixed into a salad dressing for a twist.
Provided by Food Network Kitchen
Time 2h35m
Yield 1 3/4 cups
Number Of Ingredients 9
Steps:
- Place the plums, sugar, apple cider vinegar, unseasoned rice vinegar, soy sauce, Chinese five-spice powder, ginger coins, chile and 1/4 teaspoon salt in a small pot. Bring to a boil, reduce the heat to medium, cover and simmer until the plums are soft, about 20 minutes.
- Allow the mixture to cool for 5 minutes, then transfer to a blender, filling halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Alternatively, use an immersion blender until smooth.
- Transfer the blended plum mixture back to the same pot and cook over medium heat, stirring frequently, until the mixture is thick and you can see the bottom of the pot when you run a rubber spatula across the bottom, about 5 minutes.
- Transfer to a medium bowl or plate to cool to room temperature, about 2 hours.
- The sauce can be stored in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 2 months.
CHINESE PLUM SAUCE
Make and share this Chinese Plum Sauce recipe from Food.com.
Provided by Dancer
Categories Sauces
Time 1h55m
Yield 4 cups
Number Of Ingredients 12
Steps:
- In large heavy saucepan, bring plums, onions, water, ginger and garlic to boil over medium heat; cover, reduce heat to low and simmer, stirring occasionally, until plums and onions are very tender, about 30 minutes.
- Press through food mill or sieve and return to clean pan; stir in sugar, vinegar, coriander, salt, cinnamon, pepper and cloves.
- Bring to boil, stirring; reduce heat to low and simmer until mixture reaches consistency of applesauce, about 45 minutes.
- Fill and seal jars; process in boiling water bath for 30 minutes.
- Makes about 4 cups
Nutrition Facts : Calories 316.1, Fat 1, SaturatedFat 0.1, Sodium 295.1, Carbohydrate 79.7, Fiber 5.6, Sugar 71.9, Protein 2.8
CHICKEN IN PLUM SAUCE
my nan in law made this last time we went to visit.. oh it was so yummy .. she made a huge batch an it was to feed around 20 people and everyone loved it.. not one person didnt eat it and everyone was disappointed they couldnt have more
Provided by AussieGal Tracey
Categories Stew
Time 45m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- place chicken in a baking dish.
- mix plum sauce with soy sauce (soy sauce is to taste so keep checking to see how you like it).
- add sauce to cover the chicken
- put in the oven and cook until chicken is cooked (around 40 - 50 minutes)
- serve with rice or as my nan did warm vegies and potatoes.
SHREDDED SESAME CHICKEN PANCAKES WITH SPICED PLUM SAUCE
Cook your roast chicken with honey and five-spice glaze then serve with a Chinese-style fruit sauce and pancakes
Provided by Cassie Best
Categories Dinner, Main course
Time 2h30m
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6. Sit the chicken in a roasting tin, drizzle with oil and rub all over with the five-spice and plenty of seasoning. Roast in the centre of the oven for 30 mins.
- Turn the oven down to 160C/140C fan/ gas 3 and cook for a further 1 hr 50 mins. Meanwhile, prepare the plum sauce. Put the plums, sugar, five-spice, cornflour and a good pinch of salt in a separate roasting tin. Toss everything together, then pour in the vinegar, mix again and set aside.
- Remove the chicken from the oven and increase the heat back to 200C/180C fan/ gas 6. Drizzle over the honey and sprinkle with sesame seeds, then return to the oven for 20 mins, with the plums on the shelf underneath. When the chicken is cooked, remove from the oven and cover with foil. Leave to rest for 20 mins before serving. Continue cooking the plums for 15 mins more, until they are soft and the sauce is thick and sticky.
- To serve, shred the chicken with forks and pile into warm Chinese pancakes or wraps with the warm plum sauce, and some shredded cucumber and spring onions.
Nutrition Facts : Calories 433 calories, Fat 23 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 38 grams protein, Sodium 0.5 milligram of sodium
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