Page 32 - BACGG CNY Flipbook V2 03032021

Louie’s of Grant Avenue

Plum Sauce Chicken

Plum Sauce: You can prepare in advance and store sauce in the refrigerator in a tightly
sealed jar prior to use.

4 Chinese soup spoons of Plum Sauce
2 Chinese soup spoons of Ketchup
1/2 Chinese soup spoon of Light Soy Sauce
1/4 Chinese soup spoon of Dark Soy Sauce
2 Jalapeno Peppers thinly sliced (adjust to your taste)
1/2 Chinese soup spoon Sugar

Combine all sauce ingredients in a small pot and heat till bubbly for 2-3 minutes. Watch
sauce and do not walk away. Turn off heat and set pot aside.

Chicken:
1lb Boneless Chicken Thighs
½ Tsp Salt
1 Tsp Cornstarch
2 Tsp Water
Splash of Rice wine or white wine
2 Jalapeno Peppers thinly sliced (adjust to your taste)
Half bunch Green Onion, thinly sliced

Marinate chicken:
Cut chicken into ¾” cubes
Toss chicken with Salt and Cornstarch to marinate for approximately 10-30 minutes

Cooking: Heat oil in WOK. Coat wok with the oil to avoid chicken sticking to the sides
1. Sear and brown the chicken
2. Add sliced jalapeños and green onion, toss.
3. Add splash of rice wine or white wine and toss.
4. Add Plum Sauce to the Chicken mixture and coat chicken well.
5. Heat to a boil
6. Optional (save for the end): mix cornstarch with water and add to thicken sauce
slowly to thicken.

Recipe shared by Gail Chong Megdadi