See Also: Twice-Fried Chicken Thighs with Plum Sauce(recipes)
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palpate (iou) and Twice-Fried Chicken Thighs with Plum Sauce (recipes)


palpate (iou)



palpate verb trans. & intrans. M19.
[Latin palpat- pa. ppl stem of palpare touch gently: see -ATE3.]
Make an examination (of) by the sense of touch, esp. for medical purposes.

Twice-Fried Chicken Thighs with Plum Sauce (recipes)


Twice-Fried Chicken Thighs with Plum Sauce

Yield: Makes 4 servings

Plum sauce, a sweet and sour condiment commonly served in Chinese restaurants, is easy to make with plum preserves.





Ingredients:



1tablespoon ivory-colored sesame seeds (optional)

1/2cup Plum Sauce (recipe follows)

1cup peanut oil

1to 1-1/4 pounds boneless skinless chicken thighs, cut into strips

4medium carrots, cut into julienne strips

4green onions, sliced

1/2teaspoon salt

1/2teaspoon red pepper flakes

Hot cooked rice









Preparation:





1.Heat wok over medium-high heat until hot. Add sesame seeds; cook and stir 45 seconds or until golden. Remove to small bowl, reserve.2.Prepare Plum Sauce.3.Heat oil in wok over high heat until oil registers 375°F on deep-fry thermometer. Drop chicken into oil; fry 1 minute. Remove with slotted spoon; drain on paper towels. Drain oil from wok, reserving 2 tablespoons.4.Add 1 tablespoon reserved oil to wok. Heat over high heat. Add carrots; stir-fry 5 minutes until crisp-tender. Remove from wok; set aside.5.Add remaining 1 tablespoon oil to wok. Add chicken and onions; stir-fry 1 minute. Stir in Plum Sauce, carrots, salt and red pepper. Cook and stir 2 minutes. Serve over rice; top with sesame seeds, if desired.







Plum Sauce

Yield: Makes 1 cup



Ingredients:



1cup plum preserves

1/2cup prepared chutney, chopped

2tablespoons brown sugar

2tablespoons lemon juice

2cloves garlic, minced

2teaspoons soy sauce

2teaspoons minced fresh ginger









Preparation:





1.Combine all ingredients in small saucepan. Cook and stir over medium heat until preserves melt.