PLUM CHILLI SAUCE FOR CHICKEN
450g ripe Victoria plums or red plums, chopped, 2 garlic cloves crushed with salt, 15ml sesame oil, 55ml soy sauce, 110ml fresh orange juice, 55ml white wine vinegar, 45ml sugar, 15ml minced, seeded green chilli pepper, 15ml minced, peeled gingerroot, 2.5ml dry mustard. 4 chicken breasts Salt & pepper Oil for frying
Serves: 4
Source: N.Y.
METHOD
Process ingredients until smooth. Simmer 10 mins & cool. This maybe done ahead of time. Saute 4 chicken breasts, reheat sauce gently. Serve with creme fraiche & fresh coriander as a garnish.