Koon Chung from Hongkong is a good brand for plum sauce. This sauce is normally affiliated to Chinese cooking, a good dip with rolls and stir fries or duck. It is very advantageous for me to have a couz in Singapore who believes in my food and proactively stocks up my larder for me. Thanks N.
Envy me all you want, but please try this not-at-all-Chinese-but quite-Continental grill with plum sauce.
Take chicken breast pieces on the bone and create some incisions for the juices to permeate through. Now rub some butter, crushed garlic, a bit of crushed pepper, salt and plum sauce generously all over the chicken. Marinate for 24 hours in your fridge. When you are about to cook it, keep it out at room temperature for an hour or so. Then set it on a baking tin, sprinkle rosemary on the top, you can use the dried variety. Now grill for an hour at 120 degrees. When your needle goes through the chicken easily and the baking tin fills up with juices released from the chicken, spike up the temperature to 250 degrees for the last five minutes or so. This will help give a lovely reddish gold tinge to the chicken and also reduce the volume of the juice by about half. I like to keep a generous amount of juice in the tin so that everyone can keep spooning the juice out as they progress through the chicken.
Enjoy with some home-made wine!
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