Chicken in plum sauce 梅子鸡 HD

Chicken in plum sauce Plum sauce is a light brown sauce sold in glass jars; they are mainly used as dips with roast duck, char siu and roast pork belly. The sauce is thick and sweet with slightly sour taste. Plum sauce can also be used for cooking Chinese dishes. The most popular plum sauce dishes are Chicken plum sauce and Duck with plum sauce. The dish is made by first deep frying the chicken or duck and then cut them into small slices and pour the modify plum sauce over them. For decoration they are also served with some green on the side for balance and appearance. Roast duck are normally use in making duck in plum sauce, a quarter of duck with bones removed are dipped in egg and coated with potato starch and deep fry. For Chicken in plum sauce; the breast are used without the skin and bone. The chicken breast is sliced into 2 – 3 pieces length down. Marinate with a pinch of salt and MSG; dip with some egg and coat in potato starch to deep fry for about 7 minutes to cooked. Sweet plum sauce is diluted with water and sugar to maintain the sweetness. The plum sauce is then heated to boil in a wok and thicken with potato starch to make a smooth paste and pour over the chicken or duck. Below is my easy recipe for chicken in plum sauce. 1 medium size chicken breast (skinless and boneless) 1 egg Tiny pinch salt Tiny pinch MSG Potato starch for coating Oil for deep fry (lots) Some cucumber Some lettuce Modify plum sauce 120ml sweet plum sauce (I used Tung Chung brand) 120ml water 1 teaspoon sugar Potato starch for coating and thickening Cut chicken breast into 2-3 pieces lengthwise and rub with tiny pinch of salt and MSG. Dip the chicken breast in some egg and coat with potato starch. Deep fry the chicken breast for 7 minutes at around 175C temperature. Cut the chicken breast into small slices and put it on the centre of the plate. Slice some cucumber and lettuce and place them on each side. Pour the plum sauce over the chicken to complete.