Plum Sauce (Grade A,B)

Plum sauce is a viscous, light brown sweet and sour condiment. It is normally used in Chinese cuisine as a dip for deep-fried dishes, such as fried chicken, nuggets, spring rolls as well as for roast duck. Plum sauce made in ChoonFatt is by using salted sour plum paste together along with sugar, salt, and vinegar to enhance the taste of our plum sauce.

 

酸梅醬是一種粘稠和淺棕色酸甜味的酱料。通常在中餐美食中用作于油炸的菜餚,如炸雞腿,雞塊,春捲以及烤鴨。在全發出產的酸梅醬是用天然咸酸梅,糖,鹽和醋制成。

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Plum Chicken/ 酸梅鸡
Servings
1
Ingredients
  • 300 Grams / 克 Chicken(pieces)/ 鸡腿肉(切块)
  • 5 Grams / 克 Sesame/ 芝麻
  • Appropriate Amount/ 适量 Flour/ 生粉
  • Appropriate Amount/ 适量 Rock Sugar/ 冰糖
Servings
1
Ingredients
  • 300 Grams / 克 Chicken(pieces)/ 鸡腿肉(切块)
  • 5 Grams / 克 Sesame/ 芝麻
  • Appropriate Amount/ 适量 Flour/ 生粉
  • Appropriate Amount/ 适量 Rock Sugar/ 冰糖
Instructions
  1. Put in Scallion and ginger into claypot. 砂煲中放入葱段和姜片垫底。
  2. Put in 1:1 ratio of clean water and Aged Soy Sauce mix with some rock sugar as broth for the chicken. The chicken thigh should be half-immersed in the broth. 按1:1的比例加入老抽酱油和清水,加少许冰糖。汤汁能没过鸡腿的一半就行了。
  3. Boil the broth then put in the chicken , close the lid and turn minimum fire cook the chicken for about 5 minutes. 大火烧开后放入鸡腿,盖上盖子,转最小火焖约5分钟。
  4. Open the lid and flip the chicken, boil the broth again and switch to small fire for another 5 minutes. Off the flame and let it be with lid closed for 15 minutes. 打开翻面,调中火煮开后再次转小火煮约5分钟,关火不开盖焖约15分钟即成。
  5. Serve immediately and enjoy. 斩块,开吃。
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