Hoisin plum chicken

A closer look

Why this combination works

Hoisin supplies a rich savoury base, and plum jam makes it fruity and glossy. Rice vinegar is there to balance their combined sweetness. Ginger and spring onions give the sauce a fresher edge.

What you need for hoisin plum chicken

Here are the ingredients at a glance, followed by what each one brings to the dish. Exact quantities are in the recipe card below.

The chicken and seasoning

• Chicken breast. Boneless, skinless breast gives you tender slices and a mild flavour that lets the sauce stand out. Flatten to an even thickness so the thinner end does not dry out before the centre cooks.
• Olive oil. A little oil helps the chicken brown evenly and keeps it from sticking. Those browned bits left in the pan add savoury flavour when the sauce liquid goes in.
• Salt. Salt seasons the meat itself, rather than just the sauce. Start with the measured amount and taste the finished sauce before adding more, especially when using salty cheese or bottled sauces.
• Black pepper. Black pepper gives the chicken a gentle background warmth. Freshly ground pepper has a more pronounced aroma, but ready-ground pepper also works.

The sauce and finishing touches

• Hoisin sauce. Hoisin gives the sauce a sweet, salty and deeply savoury base. Its thick texture also adds body; check the label for allergens and taste before adding extra seasoning.
• Plum jam. Plum jam gives fruity sweetness and body that balance the savoury hoisin. Stir it into the warm liquid until dissolved rather than leaving pockets of jam.
• Water. Water gives the sauce enough liquid to simmer and combine without adding extra salt. Use the measured amount first, then add a small splash if the sauce reduces too far.
• Rice vinegar. Rice vinegar supplies a clean acidity that balances sweet and salty sauce ingredients. Use unseasoned rice vinegar where possible, as seasoned varieties contain added sugar and salt.
• Ginger. Ginger brings fresh warmth and a bright, aromatic edge. Grating it finely helps the flavour spread through the sauce without leaving fibrous chunks.
• Spring onions. Spring onions add a fresh, gentle onion flavour and green colour. Slice them thinly so they soften quickly while still giving a little bite.

How to make hoisin plum chicken

1. Prepare the chicken

Pat the chicken dry. Place each breast between sheets of baking parchment and gently flatten to an even 1.5 cm thickness. Season with the salt and pepper.

2. Sear until golden

Heat the oil in a wide frying pan over medium-high heat. Sear the chicken for 3 minutes on each side until golden, in two batches if needed. Transfer to a clean plate; it will finish cooking in the sauce.

3. Build the sauce

Whisk hoisin, jam, water, vinegar and ginger in the pan. Simmer for 4 minutes until smooth and lightly thickened. Reserve spring onions for the end.

4. Finish gently

Return the chicken and its resting juices to the sauce. Simmer gently for 3-5 minutes, turning once, until the thickest part of every breast reaches 75°C and stays there for 30 seconds. If necessary, cook a little longer, adding a splash of water if the sauce thickens too much.

Finish with the spring onions. Rest for 3 minutes off the heat, then serve with rice and stir-fried greens.