Spiced Plum Chicken

This recipe combines oriental flavours and sweetness with a hearty rich approach for autumn and winter or even late spring. Considering my current love for all things sweet and spicy, I've included this dish as a pneumonicYou can substitute the noodles for rice or pasta if you wish, along with broccoli, asparagus, or chicory for the pak choi. Feel free to include mushroom,s bamboo shoots or water chesnuts for further enjoyment. Make it work for you.

(Serves 10 so divide by two for a family sized batch)

10 Chicken Supremes

4 Tablespoons of Chinese Five Spice

Olive Oil

1.25 Plum Victoria

Freshly grated nutmeg

100g of Caster sugar

400ml of Dry fino sherry

400ml of Chicken stock

Honey to taste

Seasoning

Mix together the five spice and some olive oil, this is to be rubbed on to the chicken breast prior to the chicken been sautéed. About 2 hours should be allowed for the marinade. Although the general rule is, the longer the better.

The sauce

Stone the plums then divide the plums into two lots, one half to be roast in a hot oven for 15 minutes in a deep roasting tray

Then add the stock and sherry and cook for a further 30 minutes check that the sauce is not getting to dry

Blend the sauce using a stick blender or food processor.

The other half of the plums, on a baking tray which has been pre oiled, season the plums with little sugar and nutmeg, place in the oven and bake for 15 minutes

Serve with steamed pak choi and egg noodles

Let put this together

In a pasta bowl place in the centre the well drained noodles and on one half the steamed pak choi

Carve the chicken breast into a fan, place on top and to one side of the noodles

Run the sauce around the noodle at its base

Garnish with three roast plum halves. Devour.

  

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