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Fowl & Poultry
Wine Poultry

Lynn's Plum Wine Chicken Breasts With Sweet Ginger Mustard Sauce

Ingredients

      1    boneless chicken breast,
      1    skin on
      1    chicken marinade
    1/4 c  soy sauce (tamari)
  1 1/2 tb plum wine
      1 tb dry sherry or rice wine
      1 tb chili orange oil*
      1 ts sugar
      1    scallion cut into 1 inch
      1    pieces then smashed
      3    quarter sized coins of fresh
      1    ginger, smashed
      2    innner ribs of celery
      4    scallions (green and white
      1    parts)
    1/2 cn sliced water chestnuts
      1    drained
    1/4 c  toasted, sliced almonds
      1 c  calrose rice
      1    sweet mustard sauce:
    1/4 c  pickled ginger juice
      3 tb dijon mustard
      1 tb sugar
      1 tb 5 flavor or hot chile oil
    1/2 c  peanut or corn oil
    1/4 ts sea salt or to taste.

Instructions

* (a spicy oil I make with fermented black beans, hot peppers flakes,
orange zest etc. but you can add a bottled hot oil with little
significant flavor difference)

Prepare the marinade and let the flavors infuse while you trim the
cartilage and excess fat, skin and cut in half the breasts. Place the
split chicken breasts in the marinade and marinate at room temp for
about an hour or longer if you have time. Preheat the oven to 375F.
Drain the chicken and discard the marinade. Heat a skillet over high
heat and when hot enough to sizzle a bead of water on contact add
about 1 tbl corn or peanut oil. Place breasts skin side down and
saute for about 1 1/2 minutes (use a splatter screen if you have
one). Turn and saute the other side for 30 to 60 seconds. Place
breasts on a rack over a baking sheet and place in the oven for 5 to
10 minutes depending on the thickness of the breasts. Remove fom
oven at let breasts cool. Then slice into small, bite sized pieces on
a diagonal.

Finely slice 2 innner ribs of celery chop 4 scallions (green and white
parts) 1/2 can of sliced water chestnuts drained 1/4 cup toasted,
sliced almonds

Prepare about one cup of calrose rice as usual.

Make the sweet mustard sauce (this makes more than necessary but I use
the leftover sauce for salad dressing) 1/4 cup pickled ginger juice 3
tbl dijon mustard 1 tbl sugar 1 tbl 5 flavor oil (substitute hot chile
oil) 1/2 cup peanut or corn oil 1/4 tsp sea salt or to taste.

Whisk all of the ingredients together. Refrigerate until ready to
use. Toss the vegetables, almonds and chicken slices along with 1/2
of the sauce. Place this blend over the rice and add additional
sauce to taste.