While traditionally served with roasted or Peking duck, this also makes a different dipping sauce for different dim sum.  It is also good on chicken (or chicken nuggets)

Ingredients:

1-1/2 c plum jam

1 Tab and 1-1/2 tsp sugar (This is what happens when you translate from metric measurements!)

1 Tab and 1-1/2 tsp distilled white vinegar

5 green onions

3/4 c finely chopped chutney

Directions:

1. Prepare the duck sauce by mixing the plum jam with the sugar, vinegar, chutney and 2 finely chopped green onions – white part only- in a small serving bowl.
2. Chop remaining green onions and place them into a separate bowl.
3. Place whole duck onto a serving platter and garnish with orange slices and fresh parsley.
4. Use plum sauce and onions for dipping.

Serves:  Makes 2 cups

Source:  Lost

Villa Park Women’s League – GOURMET – January 18, 2014