1 barbecued chicken
1 bottle plum sauce
1 small bunch spring onions, sliced thinly
Julienned ginger pieces
Method: Cut chicken into serving pieces, leaving skin on, and place pieces onto serving dish. Keep warm. Combine remaining ingredients in saucepan, bring to boil and simmer 3-4 minutes, adding a little water if too thick. Pour over chicken and serve.
Source: contributed by Pat Russell in A Taste of Zonta Flavoured with Celebrities. Zonta Club of Adelaide Flinders Inc. District 23, Area 2 (n.p. [?Adelaide], 2003), p.55.
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