Golden Poppies our State Wildflower

Tuesday, May 20, 2014

Cantonese Style Chicken with "Plum" Sauce OR Lemon sauce..actually less expensive than using chicken wings and no bones

For some strange reason chicken wings are more expensive to buy in California, than chicken breasts..I expect it is because of the popularity of hot chicken wings.
But this recipe is far better using boneless, skinless, chicken breasts anyway.
I am also offering this a a Globally Adjustable recipe and please feel free to use any preserve that you have on hand rather than looking for a plum one.
I have had this sauce made with orange and lemon marmalade and even raspberry jam...and it all works.

So here goes, serves 4-5

1 1/2 pounds boneless, skinless chicken breasts or thighs (remove any visible fat from the thighs)

2 tbsp dark soy sauce
1 tbsp each cornstarch and water
1/2 tsp toasted sesame oil
dash white, ground pepper

2 tbsp safflower or grape seed oil
1 cup all purpose flour
1/4 cup cornstarch
1 1/2 tsp baking powder
1 cup cold water

1 cup raw sesame seeds or raw finely minced nuts of choice (optional)

grape seed or peanut oil for frying 

Cut breasts of chicken into 2 inch pieces , and pound with back of knife so each piece is uniform thickness.
In a bowl combine:
soy sauce & water, sesame oil,  and white pepper.
Add the chicken pieces and mix well to coat.
Then stir in 1 tbsp safflower oil and let marinate for 25 mins.

Meanwhile in a medium bowl combine the flour, cornstarch, baking powder , add the remaining 1 tbsp safflower oil and the cold water and blend until smooth.
Let this batter stand for 20 mins.
Then add the chopped nuts/sesame seeds.

In a deep saucepan/fryer add 2 inches peanut or grape seed oil and bring to high heat (350F).
This is a MUST..do each piece one at a time, do not mix everything in the batter at once:

Lift the chicken piece out of the marinade, shaking off excess and dip into batter.
Shake off excess and carefully place in hot oil  (be careful not to drop in)..fry in batches of 4 or 5  for 3-4 mins until golden brown, and meat is no longer pink.
Remove with slotted spoon and drain in wire rack over cookie sheet in a 200f oven.

Serve on warm plates and pass the sauces round for people to add their own choices.

Dipping sauces:

Plum sauce:
In a bowl combine:
3/4 cup water
1 1/2 tsp cornstarch
1 tsp dark soy sauce
1/2 cup plum or any other fruit preserves (jam)

Mix very well to combine. Set aside

In a sauce pan, heat 1tbsp safflower oil and 2 tbsp minced ginger root, and 1 tsp vinegar..stir fry for 30 seconds, then add the jam mix, and cook until it begins to thicken (about 2 mins).
Serve at room temp.
makes 1 cup

Lemon sauce
cut 1 large lemon into thin slices discarding and seeds and end slices, set aside on a large plate.
Ina saucepan heat 1 tbsp safflower oil, over medium high heat and add the lemon slices stir fry for 30 seconds then add:
1 cup chicken broth

4 tbsp sugar
3 tbsp lemon juice
Simmer for 2 mins
Blend 1 tbsp cornstarch with 1 tbsp cold water and add to sauce and cook until sauce thickens..serve hot with chicken pieces

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