Okay, so we're known throughout the West for our New Wave Asian cuisine and this dish has become one of our most requested. It's simple but you've got to cook the bird three times and you know what they say about the third time... it's the charm!
What are the three cooking times? First, you brown the chicken. Second, you bake (sort of) the chicken. Third, you pop it under the broiler. Now you might be thinking how can you make this if your market doesn't have plums. Logical question considering the title of this dish but, well, there are no plums involved. The "plum" in this dish is an Asian sauce called plum sauce and you can find it in the Asian section of your local supermarket.
Ingredients to make Asian Plum Chicken (serves 2):
- 6 chicken legs
- 1 green onion, minced
- 1 Tbs. sesame oil
- 2 Tbs. Chinese plum sauce
- 1/2 tsp. Chinese 5-spice powder
- 1 tsp. Asian chili oil
- Pre-heat your oven to 375.
- With a cleaver or chefs knife, remove the elongated bone from the legs. Set the chicken aside.
- Into a medium bowl, whisk the remaining ingredients.
- Into a medium saute pan or skillet, heat 1 Tbs. vegetable oil over medium heat. Add the chicken and brown on all sides
- Remove the pan from the heat and place in the oven 45 minutes.
- Spoon the sauce over the chicken. Place a lid on the pan and cook 15 minutes.
- Pre-heat your broiler.
- Remove the pan from the oven. Remove the lid from the pan.
- Place the pan under the broiler and broil 5 minutes.
- Remove from the broiler and serve.
The new cookbook from Chef Larry Edwards is now available from Amazon.com and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."