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Sour plum Chicken ~ 酸梅鸡


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    

 Ingredients
  • 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

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




Labels:

Comments

  1. PHOctober 31, 2016 at 3:49 PM

    Cheah, your sour plum chicken looks great! I would enjoy the gravy on rice :)

    ReplyDelete
  2. SummerOctober 31, 2016 at 3:49 PM

    Looks really nice ♥

    ReplyDelete
  3. ann lowOctober 31, 2016 at 9:19 PM

    I've never tried sour plum chicken before. Looks so delicious!

    ReplyDelete
  4. Angie's RecipesOctober 31, 2016 at 11:15 PM

    This is so appetizing! I too don't like deepfrying though very delicious, so this one is perfect for me too.

    ReplyDelete
    Replies
    1. Sokehah cheahNovember 1, 2016 at 10:26 AM

      Yes, deep frying is oily and messy. I always prefer the easy way out :)

      Delete
  5. AnonymousNovember 2, 2016 at 11:34 AM

    Hi, the chicken looks so sumptuous and I have saved your recipe in my kitchen. But I need clarification from you. One of the ingredients, taucheong bean paste, r u referring to the black fermented type or the brown type usually eaten with porridge? Thanks a mil!

    Pearly here.

    ReplyDelete
    Replies
    1. Sokehah cheahNovember 2, 2016 at 11:17 PM

      The taucheong bean paste is the brown fermented type, either mashed or whole. The black beans is what we call 'Tau Si'.

      Delete
  6. Nancy ChanNovember 2, 2016 at 11:57 PM

    The sour plum chicken looks delicious. So appetizing!

    ReplyDelete
  7. AnonymousNovember 4, 2016 at 9:40 AM

    Looks delicious and simple. I will give it a go. Thanks for sharing.

    Ming

    ReplyDelete
  8. UnknownNovember 10, 2016 at 9:27 PM

    Looks yummy, must be delicious too. Must give it a try. Mary Saradum

    ReplyDelete
    Replies
    1. Sokehah cheahNovember 13, 2016 at 6:27 PM

      Happy to see your comment here, Mary. Yes, do give it a try, it's easy!

      Delete
  9. AnonymousNovember 12, 2016 at 9:05 AM

    Sokehah, I tried out this recipe last night. Very tasty. Substituted in canned plums for the sour plums. Quick, simple and delicious. Thank you for the recipe.
    Ming

    ReplyDelete
    Replies
    1. Sokehah cheahNovember 13, 2016 at 6:26 PM

      You're most welcome, Ming. I always feel very glad that some one tries my recipe and likes it :)

      Delete

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