Roasted Chicken with Plum Sauce and Red Rice

Ingredients

• 100g Black plum with skin, raw
• 150g Dry red rice
• 180g Raw chicken breast
• 20g Raw green onions

Method

1. 1Cook the rice first: Rinse 150g dry red rice under cold water until water runs clear. In a pot, combine rice with 300ml water and bring to a boil. Reduce heat to low, cover, and simmer for 25-30 minutes until tender and liquid is absorbed. Season lightly with salt if desired and keep warm.
2. 2Prepare the plum sauce while rice cooks: Roughly chop 100g fresh black plums (removing pits) and place in a small saucepan. Add 2 tablespoons water and 1 tablespoon honey or sugar. Bring to a simmer over medium heat, stirring occasionally, for 8-10 minutes until plums break down and sauce thickens. Add 1 teaspoon soy sauce and 1/2 teaspoon rice vinegar if available. Season to taste.
3. 3Prepare the chicken: Pat 180g raw chicken breast dry with paper towels. Season both sides generously with salt, black pepper, and a pinch of garlic powder if available.
4. 4Sear the chicken: Heat a non-stick skillet or grill pan over medium-high heat. Lightly spray with cooking spray. Place chicken breast in the hot pan and sear for 5-6 minutes per side until golden brown and internal temperature reaches 165°F (74°C). The chicken can also be finished in a 400°F (200°C) oven for 10-12 minutes if needed.
5. 5Rest the chicken: Remove from heat and let the cooked chicken rest for 3-4 minutes before slicing. This keeps it juicy.
6. 6Plate and serve: Place a portion of fluffy red rice on the plate as the base. Top with the sliced roasted chicken breast. Generously spoon the warm plum sauce over the chicken. Garnish with fresh chopped green onions. Serve immediately while everything is hot.
7. 7Optional: For a more refined presentation, you can slice the chicken breast into strips against the grain before plating.