Plum Chicken Thighs
Plum sauce can be found in the international or ethnic section of most supermarkets. For extra flavor, stir 1 tablespoon Chinese dark soy sauce into the plum sauce and water mixture before adding it to the stir-fry.
INGREDIENTS | SERVES 3 to 4
- 1 pound boneless, skinless chicken thighs
- 1 egg white
- ¼ teaspoon salt
- 1 tablespoon Chinese rice wine or dry sherry
- 1½ teaspoons cornstarch
- 2 tablespoons plum sauce
- 3 tablespoons water
- 2 cups olive oil
- 1 tablespoon minced ginger
- 2 green onions, finely chopped
- 2 teaspoons chile paste with garlic
Cut the chicken into 1-inch cubes. Combine the egg white, salt, rice wine or sherry, and cornstarch in a bowl and mix in the chicken cubes. Marinate the chicken in the refrigerator for 30 minutes.
Combine the plum sauce and water in a bowl. Set aside.
Heat a wok or skillet over medium-high heat. Add 2 cups oil. When the oil is hot, add the chicken. Cook the chicken cubes until they turn white (about 30 seconds), using a spatula to separate the cubes. Remove the chicken from the wok and drain in a colander or on paper towels. Clean out the pan.
Drain all but 1 tablespoon oil in the wok or skillet. Add the minced ginger, green onions, and chile paste with garlic. Stir-fry for about 30 seconds, then add the chicken. Stir-fry for 1 minute, then add the plum sauce. Heat the sauce to boiling. Stir-fry for 2 minutes to mix the chicken with the sauce and make sure the chicken is thoroughly cooked. Serve hot.
