Plum Sauce / Duck Sauce

(click to enlarge)	Plum Sauce / Duck Sauce China - sūméijiàng / sou1 mui4 zoeng3 / soo-muê-chiùⁿ
(click to enlarge)	Makes: Effort: Sched: DoAhead:	2-1/3 c *** 1-3/4 hr Yes		A standard Chinese Sauce, especially Cantonese, but harder to find than others. Used as a sauce or dip for fried foods, noodles, and especially duck. Better made at home.

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1-1/2
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2
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-- Simmer
Plums (1)
"Yam" (2)
Onion, yellow
Ginger
Garlic
Apple Cider Vinegar
Sugar, light brown
Soy Sauce
Honey
Salt
-- Spices
Cinnamon
Star Anise
Cloves
Sichuan Peppercorns (3)
Fennel Seed
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Prep - (40 min) - Mix all "Simmer items" as you prepare them.

Pit PLUMS and chop small.
Peel "YAM" and chop small.
Slice GINGER very thin. Cut slices into threads and chop the threads fine.
Crush GARLIC and chop fine.
Mix all Simmer items in a sauce pan.
Tie up all Spices items in a piece of muslim,

Run - (1-1/8 hr)

Place all Simmer items in a sauce pan (2 qt). Bring to a boil over high heat, then turn to low heat and simmer uncovered for 30 minutes.
Blend to a purée with an immersion blender, blender or processor. Return to the pot if removed.
Stir in the Spices packet and continue to simmer for around 35 minutes or to when the sauce thickens to the desired consistency. Know that it will firm up a bit as it cools, but not much.

NOTES:

Plums: Any sweet plums can be used - whatever you can get.
"Yam": Not a real Yam, but the Sweet Potato called "Yam" in North America - the one with red skin and deep orange flesh.
Sichuan Peppercorns: NOT anything like Black Peppercorns. These are buds from a prickly ash tree. For details see our Sichuan Peppercorn page.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste

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