The life cycle of a roast chicken

I made some plum sauce to use up some plums about to go bad. This is nothing like the “plum” or “duck” sauce that comes in packets with Chinese takeout. It is intensely savory and plummy. The recipe is from “Put ‘Em Up” by Sherri Brooks Vinton.

Plum Sauce (about 3 cups):

  • 2 lb plums, pitted and chopped
  • 1/2 cup cider vinegar
  • 1/2 cup brown sugar
  • 1/4 cup soy sauce
  • 3 tbsp grated ginger
  • 2 cloves garlic
  • 1 star anise

Combine all ingredients and boil. Reduce heat and simmer until thickened, 20-25 minutes. Remove the star anise and puree.

If you want to can it, use half pint jars, leaving 1/4 in. headspace. Use boiling water method, and process for 10 minutes.

I made this roast chicken recipe using it. The leftovers became as follows:

“Chinese” Chicken Salad:

  • leftover plum sauce chicken
  • shredded cabbage
  • shredded carrot
  • shredded daikon
  • vinaigrette made with 1/4 cup canola oil, 1 tsp sesame oil, 3 tbsp rice vinegar, and 1 tbsp soy sauce
  • toasted peanuts
  • fried glass noodles

Plum Sauce Chicken Banh Mi:

  • baguette
  • mayo
  • soy sauce
  • sriracha
  • leftover chicken
  • Japanese style pickled daikon
  • sliced cucumber
  • chopped cilantro
  • sliced jalapeño

About tandooritaco

This is a blog about food.
This entry was posted in chicken, chinese. Bookmark the permalink.

One Response to The life cycle of a roast chicken

  1. Love the way you used the plum sauce!

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