Chicken With Plum Sauce
chicken, chinese, sauces
2 chicken breast; skinned, boned
3 tablespoon wine, white, dry
1 tablespoon catsup
3 tablespoon plum sauce
1/2 teaspoon salt
1/2 teaspoon sugar
3 tablespoon oil
1/4 cup chicken broth
1 teaspoon cornstarch
1 tablespoon water
Cut chicken into 1-inch cubes. In a bowl mix together wine, catsup, 2 tablespoons plum sauce, salt and sugar. Add chicken and marinate at least 30 minutes, preferably overnight.
Heat wok or skillet over high heat. Add oil. Stir-fry chicken until almost cooked, about 1 minute. Add chicken broth and remaining 1 tablespoon plum sauce. Simmer 2 to 3 minutes. Blend cornstarch and water mixture and add to pan. Simmer, stirring frequently, until sauce is thickened and translucent.
Recipe from "Too Busy To Cook", published by Bon Appetit, 1981.
Yield: 4 servings