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.
