Plum And Ginger Chicken Food

CHICKEN WITH PLUM GLAZE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
• Season the chicken pieces with salt and pepper to taste and place skin-side-up onto the prepared baking sheet. Bake in the preheated oven for 20 minutes.
• While the chicken is baking, stir together the plum jam, 1 1/2 teaspoons pepper, ginger, and horseradish in a small bowl. After the chicken has baked 20 minutes, brush with the plum glaze and return to the oven.
• Continue baking until no longer pink at the bone and the juices run clear, 20 to 30 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

GINGER PLUM CHICKEN STIR FRY

Steps:

• Heat some oil in a wok stir fry chicken in batches until browned all over, adding oil as needed, set to one side, wipe wok clean.
• Add about 1 tablespoon more of oil add onion, garlic, ginger and chili to wok stir fry until onion softens, add soy sauce, stir fry 1 minute.
• Add broccoli and return chicken to pan, stir fry 2 minutes, add both sauces, cabbage, carrots and mushrooms, stir fry a few minutes more.
• Finally add snow peas and sprouts, stir fry until vegetables are tender and chicken is cooked through.
• To Serve: Place in bowls or on plates and garnish with green onions.

PLUM AND GINGER CHICKEN

Steps:

• Bring the rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
• Mix the plum sauce, corn syrup, soy sauce, garlic, and bouillon in a small bowl.
• Heat oil in a skillet over medium heat. Coat the chicken in cornstarch, and cook 5 minutes in the skillet, or until juices run clear. Mix in ginger, snow peas, and mushrooms, and continue cooking until tender. Stir in the plum sauce mixture. Cook until heated through.

CHICKEN DRUMETTES IN GINGER-PLUM SAUCE

Steps:

• Heat olive oil in a large frying pan on medium-high heat.
• Add chicken drumettes and cook for about 15 minutes until lightly browned all over and cooked through.
• Drain excess oil and discard.
• Leave chicken in frying pan.
• Add chopped garlic, grated ginger, chopped shallots, plum sauce and soy sauce and cook for 3 to 4 minutes, stirring frequently.
• In a small bowl, mix together tapioca starch and water until smooth.
• Add mixture to pan in small amounts and continue cooking until sauce thickens slightly, about 2 minutes, stirring constantly.
• Serve hot.
• This is also very good re-heated.
• Chicken thighs are excellent in this recipe.

GINGER PLUM STIR-FRY

Steps:

• In a small bowl, combine cornstarch and ginger. Stir in the broth until smooth. Stir in the soy sauce and plum sauce until blended; set aside. , In a large nonstick skillet or wok coated with cooking spray, stir-fry red pepper and garlic in oil for 2 minutes. Add mushrooms; stir-fry 2 minutes longer. Add coleslaw mix and onions; stir-fry for 2 minutes. , Add vegetarian meat crumbles. Stir broth mixture; gradually stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened and crumbles are heated through.

PLUM AND GINGER CHICKEN

Steps:

• Bring the rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
• Mix the plum sauce, corn syrup, soy sauce, garlic, and bouillon in a small bowl.
• Heat oil in a skillet over medium heat. Coat the chicken in cornstarch, and cook 5 minutes in the skillet, or until juices run clear. Mix in ginger, snow peas, and mushrooms, and continue cooking until tender. Stir in the plum sauce mixture. Cook until heated through.

PLUM & GINGER CHICKEN

Steps:

• Preheat oven to 230°C Line a large baking tray with non-stick baking paper. Combine the plum and soy sauces in a large glass or ceramic bowl. Add the chicken and turn to coat.
• Arrange the chicken, in a single layer, on the prepared tray. Sprinkle with ginger. Bake on the top shelf of preheated oven for 20-25 minutes or until golden brown and cooked through. Serve immediately.