Name: Chinese plum chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 750 gram chicken thigh fillets, trimmed, cut into chunks; 375 millilitre bottle oriental sweet plum marinade or stir-fry sauce; 2 tablespoon soy sauce; 1 tablespoon ginger, grated; 1 tablespoon vegetable oil; 450 gram hokkien noodles; 2 bunch baby choy sum or bok choy, trimmed; 2 green onions, sliced, to serve

Ingredients

750 gram chicken thigh fillets, trimmed, cut into chunks

375 millilitre bottle oriental sweet plum marinade or stir-fry sauce

2 tablespoon soy sauce

1 tablespoon ginger, grated

1 tablespoon vegetable oil

450 gram hokkien noodles

2 bunch baby choy sum or bok choy, trimmed

2 green onions, sliced, to serve

Method

1.In a bowl, combine chicken, plum sauce, soy and ginger. Cover and chill 20 minutes.

2.In a wok or large frying pan, heat oil on high. Strain marinade from chicken and reserve.

3.Stir-fry chicken in 3 batches, 2-3 minutes each, until golden. Add reserved marinade, noodles and choy sum. Stir-fry 2-3 minutes, until greens are just wilted and sauce has thickened. Serve topped with green onion.

To prepare hokkien noodles, loosen slightly and place in a large heatproof bowl. Cover with boiling water. Set aside 2-3 minutes, stirring with a fork to separate noodles.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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