---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CHICKEN WITH PLUM SAUCE
  Categories: Chinese, Chicken
       Yield: 4 servings
  
       2    Chicken breast; skinned,
            - boned
       3 tb Wine, white, dry
       1 tb Catsup
       3 tb Plum sauce
     1/2 ts Salt
     1/2 ts Sugar
       3 tb Oil
     1/4 c  Chicken broth
       1 ts Cornstarch
       1 tb Water
  
   Cut chicken into 1-inch cubes.  In a bowl mix together
   wine, catsup, 2 tablespoons plum sauce, salt and
   sugar.  Add chicken and marinate at least 30 minutes,
   preferably overnight.
   
   Heat wok or skillet over high heat.  Add oil.
   Stir-fry chicken until almost cooked, about 1 minute.
   Add chicken broth and remaining 1 tablespoon plum
   sauce.  Simmer 2 to 3 minutes.  Blend cornstarch and
   water mixture and add to pan.  Simmer, stirring
   frequently, until sauce is thickened and translucent.
   
   Recipe from “Too Busy To Cook”, published by Bon
   Appetit, 1981.
  
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