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Title: Plum Wine Chicken with Sweet Ginger Mustard Sauce
Categories: Chicken Sauce
Yield: 4 Servings
| 1 | Boneless chicken breast, | |
| Skin on | ||
| Chicken Marinade | ||
| 1/4 | c | Soy sauce (Tamari) |
| 1 1/2 | tb | Plum wine |
| 1 | tb | Dry sherry or rice wine |
| 1 | tb | Chili orange oil* |
| 1 | ts | Sugar |
| 1 | Scallion cut into 1 inch | |
| Pieces then smashed | ||
| 3 | Quarter sized coins of fresh | |
| Ginger, smashed | ||
| 2 | Innner ribs of celery | |
| 4 | Scallions (green and white | |
| Parts) | ||
| 1/2 | cn | Sliced water chestnuts |
| Drained | ||
| 1/4 | c | Toasted, sliced almonds |
| 1 | c | Calrose rice |
| Sweet mustard sauce: | ||
| 1/4 | c | Pickled ginger juice |
| 3 | tb | Dijon mustard |
| 1 | tb | Sugar |
| 1 | tb | 5 flavor or hot chile oil |
| 1/2 | c | Peanut or corn oil |
| 1/4 | ts | Sea salt or to taste. |
* (a spicy oil I make with fermented black beans, hot peppers flakes, orange zest etc. but you can add a bottled hot oil with little significant flavor difference)
Prepare the marinade and let the flavors infuse while you trim the cartilage and excess fat, skin and cut in half the breasts. Place the split chicken breasts in the marinade and marinate at room temp for about an hour or longer if you have time. Preheat the oven to 375F. Drain the chicken and discard the marinade. Heat a skillet over high heat and when hot enough to sizzle a bead of water on contact add about 1 tbl corn or peanut oil. Place breasts skin side down and saute for about 1 1/2 minutes (use a splatter screen if you have one). Turn and saute the other side for 30 to 60 seconds. Place breasts on a rack over a baking sheet and place in the oven for 5 to 10 minutes depending on the thickness of the breasts. Remove fom oven at let breasts cool. Then slice into small, bite sized pieces on a diagonal.
Finely slice 2 innner ribs of celery chop 4 scallions (green and white parts) 1/2 can of sliced water chestnuts drained 1/4 cup toasted, sliced almonds
Prepare about one cup of calrose rice as usual.
Make the sweet mustard sauce (this makes more than necessary but I use the leftover sauce for salad dressing) 1/4 cup pickled ginger juice 3 tbl dijon mustard 1 tbl sugar 1 tbl 5 flavor oil (substitute hot chile oil) 1/2 cup peanut or corn oil 1/4 tsp sea salt or to taste.
Whisk all of the ingredients together. Refrigerate until ready to use. Toss the vegetables, almonds and chicken slices along with 1/2 of the sauce. Place this blend over the rice and add additional sauce to taste.
Kate If you want the recipes for the chile-orange oil, 5 flavor oil, or pickled ginger check deja news as I have posted these before or E-Mail me. From: Kate@wwa.Com (Kate)
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