Plum Sauce – Delicious with crispy roasted chicken thighs, duck, spring rolls, over burgers or in stir-fries!
by JennJenn-
Crispy roasted chicken thighs with plum sauce
The Most Divine – Chinese – Asian – Sauce!
Once you taste this, you’ll never buy bottled plum sauce again! Delicious spooned over crispy grilled salted chicken thighs or as a dipping sauce for Spring Rolls. Best served alongside your barbecued meats as it has a high burning point due to its sugar content.
I absolutely love this – It’s a 'can’t stop myself!' Especially when it comes to crispy grilled chicken thighs and this sauce! – I need to stock up on more plums for winter. I really will miss this if I run out!
Total Calories of the whole Recipe: 5,379 – Total weight of the whole Recipe: 4.806 kg
Makes about 1.5 liters
South African plums are in season from November through to the end of March
Important Notes
Count the plums to remove pips later – you don’t
want to break your immersion or stick blender – Make sure all pits are out, before puréeing!!
No need to peel the plums – Just give them a good wash before adding. We all can do with the extra fiber and nutrients.
Ingredients:
2 kg red plums, pitted (I leave my skins on)
4 large onions, chopped
100 g ginger, (fresh) peeled and finely chopped or grated
62 g garlic cloves, fresh (whole head)
250 ml soy sauce (I don’t add it – It’s not needed at all! – Is too toxic and has a bad rap)
750 ml white vinegar
1 kg white sugar
2 (7 g) star anise, whole (tbsp)
Method:
Count the plums and make a note as you will need to fish them out of the sieve before puréeing. You will damage your machine if it hits a pip! – That will be the end of its life.
Cook all covered in the microwave without any sugar or salt until softened.
If doing it on the stove – Put the plums, onions, ginger, garlic, soy sauce, and vinegar into a large saucepan.
Bring to a boil and simmer, uncovered, for 20-30 minutes until the plums are very soft.
Remove and push the mixture through a sieve, removing all pips.
Return the mixture to the saucepan and stir in the sugar and salt to taste together with the star anise.
Bring to boil and simmer uncovered for 50-60 minutes, stirring frequently until
thickened and creamy in appearance.
Remove the star anise and discard it. ( I just purée it in with a stick blender)
Crispy roasted chicken thighs with plum sauce
Makes about 1.5 liters
South African plums are in season from November through to the end of March
