Chinese Plum Chicken Food

CHINESE PLUM SAUCE

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

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

CHILI PLUM STIR FRY CHICKEN

Steps:

• Heat a wok over high heat until hot and add 1 tablespoons oil and swirl to coat.
• Mix oyster sauce, plum sauce, dry sherry and chilli sauce to mix.
• Add a 1/4 of the chicken and stir fry for 2 to 3 minutes or until browned and transfer to a bowl.
• Repeat till all chicken is cooked, adding more oil as needed.
• Add 2 teaspoons oil to wok and swirl to coat and add the garlic, ginger, onions and chilli and stir fry for 30 seconds and add choy sum and stir fry for 1 minute or until bright green.
• Return the chicken to the wok and add the sauce mix and stir fry for a minute or until combined.
• Stir through cashews and basil.
• Serve with steamed rice or fried rice.

CHINESE PLUM CHICKEN

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.