Hunan Blend

This Chinese-style chicken braise uses six fresh plums as the sauce base, and they break down during 45 minutes of simmering into a thick, glossy plum sauce right in the pan. No bottled plum sauce, no added sugar (just a touch of sweetener at the end). The fruit does all the work.

The Hunan spice blend is built from scratch: toasted sesame seeds, Szechuan peppercorns, garlic, ginger, dried cilantro, mustard seeds, and red bell pepper. That combination delivers the characteristic Hunan heat profile, with Szechuan peppercorns adding their trademark tingling, numbing sensation that’s different from simple chili heat.

Browning the chicken skin-side down first, then removing the skin before simmering, is a smart technique. The browning adds flavor to the pan (and later the sauce), but ditching the skin keeps the finished dish lighter. The uncovered simmer at the end reduces the plum sauce until it coats the chicken in a sticky, concentrated glaze.

Chef Tips

• Use ripe plums. Underripe fruit stays firm and tart rather than melting into a sauce. The plums should give slightly when pressed.
• Add the sugar substitute only after removing from heat. Heat destroys the sweetness of most low-calorie sweeteners.
• Szechuan peppercorns are available at Asian markets or online. There’s no true substitute for their numbing quality.
• Stir occasionally during the covered simmer to prevent the plums from sticking to the bottom as they break down.

Variations

• Peach version: Swap the plums for ripe peaches for a sweeter, less tart sauce.
• Bone-in thighs: Use skin-on thighs instead of breasts for richer, more forgiving dark meat that won’t dry out.
• Full sugar: Skip the sweetener and add a tablespoon of brown sugar or honey if you’re not watching sugar intake.