Stir-fried Chicken with Pickled Plums 話梅炒雞球

Tender pieces of boneless chicken thigh stir-fried with tangy pickled plums, crisp bell peppers, and a savory-sweet sauce. A delightful balance of flavors for a classic Cantonese meal.

Nutrition (per serving)

Ingredients

• 300g Boneless, skinless chicken thigh
• 150g Red bell pepper
• 150g Green bell pepper
• 8 Pickled plums
• 3cloves Garlic
• 15g Ginger
• 2stalks Spring onion
• 30ml Cooking oil
• 15ml Light soy sauce
• 5ml Dark soy sauce
• 10ml Rice vinegar
• 15g Sugar
• 20g Plum sauce
• 10g Cornstarch
• 30ml Water
• 50ml Chicken stock

Steps

1. Cut the chicken thigh into bite-sized pieces. Marinate with cornstarch, light soy sauce, and a little oil.
2. Seed and slice the bell peppers. Mince the garlic and ginger. Chop the spring onion into sections. Roughly chop the pickled plums.
3. In a bowl, combine light soy sauce, dark soy sauce, rice vinegar, sugar, plum sauce, and chicken stock. Mix cornstarch with water in a separate small bowl to create a slurry.
4. Heat cooking oil in a wok over high heat. Add the chicken pieces and stir-fry until lightly browned and almost cooked through. Remove chicken from the wok.
5. Add a little more oil if needed. Sauté the minced garlic and ginger until fragrant. Add the bell peppers and stir-fry for a minute.
6. Return the chicken to the wok. Add the chopped pickled plums. Pour in the prepared sauce mixture. Bring to a simmer.
7. Stir in the cornstarch slurry to thicken the sauce to your desired consistency. Toss well to coat all ingredients.
8. Stir in the spring onion sections just before serving.

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