Whether it is for Chinese New Year gathering or any other parties, this Chicken Char Siew will be a hit. You can marinate it at least one week in advance and keep it frozen. One day before the party, defrost and bake it. You can serve the Chicken Char Siew chopped as a filling in buns, crepes or even as pizza topping. For those who don’t eat pork, this recipe brings you into the world of Char Siew.
Preparation time: 20 minutes
Cooking time: 25 minutes
TO MARINADE THE BARBECUE CHICKEN
150 g Char Siu Sauce (this is available in most supermarkets)
3 garlic cloves, finely grated
25 g finely chopped ginger
20 g finely chopped spring onions
2 tablespoon light soy sauce
¼ teaspoon red food colouring (optional)
500 g chicken fillet cut into 6 cm-wide strips
2 tablespoons Q.B.B. Pure Ghee, melted
2 tablespoons honey
Mantou buns or soft rolls
100 g Hoisin Sauce (this is available in most supermarkets)
100 g tomato ketchup
Chilli flakes (optional)
1 cucumber, seeded, cut into 1 cm X 6 cm pieces
4 spring onions, cut into 6 cm pieces
- Combine Char Siu Sauce, garlic, ginger, chopped spring onion, soy sauce and red food colouring in a large stainless bowl or glass.
- Add chicken pieces and toss to coat. Cover and place in the fridge overnight to marinate.
- Preheat oven to 200°C. Line a baking tray with baking paper.
- Transfer chicken pieces to tray, keeping aside the leftover marinade.
- Roast for 20 minutes or until cooked through.
- Combine the reserved marinade with the melted Q.B.B. Pure Ghee and baste the chicken pieces with it.
- Preheat grill to high and grill chicken pieces for 2 minutes on each side or until starting to char.
- Transfer chicken pieces to a plate and brush with honey.
- Steam buns till warm.
- Combine the Hoisin sauce, tomato ketchup and chilli flakes in a small bowl.
- Carefully split open each bun and fill with chicken, cucumber and spring onion.
- Drizzle generously with the sauce. Serve warm.