Chicken in Plum Sauce

Plum sauce does most of the flavor work in this Chinese-style chicken dish, bringing a sweet, slightly tart base that ginger and sherry deepen into something rich and aromatic. Four slices of fresh ginger go in with the sauce rather than being grated, so they infuse the broth with a warm, clean heat without making it fibrous.

The chicken gets browned first in garlic-infused oil, then simmers covered for 10 minutes before the sauce ingredients join the pan. That two-stage cooking ensures the chicken is cooked through without overcooking the vegetables. Carrots and celery need only those final 12 minutes of simmering to turn tender.

Chinese pickles stirred in with the plum sauce add a vinegary, crunchy element that cuts through the sweetness. The cornstarch slurry at the end pulls the sauce together into a glossy gravy that clings to every piece of chicken.

Chef Tips

• Mix the cornstarch with cold water before adding. Dumping dry cornstarch into hot liquid creates lumps that won’t dissolve
• Cut the carrots into cubes similar in size to the chicken pieces so everything finishes cooking at the same time
• Remove the ginger slices before serving if you don’t want to bite into them
• Serve over steamed white rice to soak up the plum sauce gravy

Variations

• Pork version: Use boneless pork loin cut into bite-sized pieces instead of chicken
• Spicy plum: Add 1 teaspoon chili garlic sauce or sriracha to the plum sauce for heat
• Extra vegetables: Toss in snow peas or sliced water chestnuts during the last 5 minutes of simmering