Riverford Wicked Leeks
Chinese plum sauce recipe image

Print Chinese plum sauce

The sauce is a great complement not only to Chinese duck dishes, but also to roast chicken and pork, and as a a dip for spring rolls. It's easy to make and will keep well in the fridge for up to two weeks.


  • 450g plums, halved
  • 2 red chillies, deseeded
  • 150g caster sugar
  • 100ml white wine vinegar
  • 150ml cold water
  • 1 tsp fresh ginger, grated (optional)
  • Salt & pepper


  1. Place all of the ingredients in a heavy based pan. Cover and simmer gently for about 20 minutes until the plums are soft and collapsed.
  2. Rub through a sieve to remove stones and skins. Taste and adjust seasonings.
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