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Sour plum Chicken ~ 酸梅鸡

Monday, October 31, 2016 0:27
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There are many sweet and sour dishes in Chinese cuisine and many of them calls for deep-frying of the meat, be it chicken, pork, pork ribs or fish.  I do not encourage deep-frying in my kitchen and this dish only requires some sauteing and pan-frying and hence not much of oily mess to clean up. The sweet and sour sauce helps to ‘open’ up your appetite and pairs very well with white rice or bread.


Sour Plum Chicken  ~  酸梅鸡    


700 gm free-range chicken, cut into bite size
1 tomato, cut in wedges
2 sour plums, lightly mashed
4 pips garlic, chopped
a small knob of ginger, chopped
2 red birdeye chillies, chopped
1 tsp taucheong, bean paste
1/2 tsp dark soya sauce
Seasalt to taste
Sugar to taste
2 tsp Cornflour + 1 Tbsp water to thicken


Marinate the chicken with some seasalt
In a non-stick pan, heat up some oil and saute
the chopped garlic, ginger, chillies and bean paste till fragrant
Add in the chicken , pan fry and add in 1 cup of water, the sour plum and
let it simmer till chicken is cooked
Add in dark soya sauce, seasalt and sugar to taste
Toss in the tomato wedges
Add in cornflour mixture to thicken
Dish out and serve with rice


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