Supreme Chicken Char Siu. Chicken roll for ramen( CHASHU chicken). Chinese BBQ Pork Recipe - Char Siu Warning: This Char Siu Chicken is highly addictive!
Char Siu Chicken - crazy delicious oven-roasted chicken with sweet, sticky and savory Chinese Char Siu marinade.
This chicken is finger licking good, a must try recipe!
Char siu chicken, made with with brown sugar, sriracha, and Chinese five-spice, makes this dish a surefire crowd-pleaser.
You can have Supreme Chicken Char Siu using 13 ingredients and 16 steps. Here is how you cook it.
Ingredients of Supreme Chicken Char Siu
- You need 2 of Chicken thigh.
- It's 5 of Soft boiled eggs.
- It's 1 of Spinach.
- Prepare 1 of Very thinly julienned Japanese leek.
- It's of Marinade:.
- You need 200 ml of Chicken broth.
- Prepare 2 tbsp of Shaoxing wine.
- It's 1 of stalk's worth The green part of a Japanese leek.
- It's 3 clove of Garlic.
- Prepare 100 ml of Soy sauce.
- You need 1 tbsp of Brown sugar.
- Prepare 1 tbsp of Honey.
- It's 2 tbsp of Oyster sauce.
This easy char siu chicken recipe comes from one of my favorite cookbooks of the year, Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors by Andrea Nguyen. Nguyen writes, "Savory-sweet and garlicky Chinese barbecued pork, called char siu in Cantonese and xá xíu in Vietnamese. Brought by Chinese immigrants to Hawaii, this dish is typically made with baby back ribs. Skinless, boneless chicken thighs are a tender and tasty substitute with less fat.
Supreme Chicken Char Siu instructions
- Salt the chicken generously, and leave for 10 minutes. Wash the salt off with water, pat dry and roll up with the skin side out..
- Wrap the chicken in plastic wrap, and twist both ends shut as it were a piece of candy. Make about 10 small holes in the plastic with a toothpick. If you don't make the holes, the plastic will inflate and may burst when it's heated..
- Put the wrapped chicken in a pot of boiling water, and boil for 30 minutes. Turn the heat down very low, and don't let it boil up. This broth will be used later for the marinade..
- Turn off the heat when the 30 minutes are up. Unwrap the chicken, and leave it in the broth for about 20 minutes. This broth makes for a delicious soup base so don't throw it out..
- Make the marinade. Smash the 3 garlic cloves. Put all the marinade ingredients in a pan and bring to a boil. Don't let it simmer down too much because you don't want to reduce it..
- While the marinade is still hot, put the chicken and that marinade (with the garlic and leek too) in a bowl, and leave as is so that the chicken can soak up flavor..
- When the liquid has cooled down, put in the soft boiled eggs so that they can soak up the flavor too. Turn the eggs over occasionally so that they are evenly flavored..
- Cover the chicken and eggs with kitchen parchment paper to prevent the surface from drying out. Spoon the marinade over them occasionally..
- After 12 hours, the chicken and eggs will look really nice. If you can, marinate them for about 24 hours..
- Slice the chicken to your desired thickness. I recommend slicing it rather thickly (at least 5 mm)!.
- Arrange the sliced chicken with some cooked spinach and finely julienned white leek on a plate, and spoon on some of the marinade. Add the eggs, and serve!.
- To see how to cook soft boiled eggs, see..
- For a char siu that is baked in the oven, see..
- Instructions for how to prep inexpensive chicken breast meat for the best results. https://cookpad.com/us/recipes/169610-prep-work-for-making-cheap-chicken-delicious.
- Use the broth from Step 4 to make soup! It's delicious..
- Here's a recipe for authentic char siu..
Prepare the char siu chicken: Pat the chicken thighs with paper towels to remove excess moisture, then trim and discard any big fat pads. Char siu (meaning "fork roast") is typical in Chinese cuisine and normally gets its red hue from food coloring. In this rendition, beet powder, a natural alternative, lends the bright red color and adds a little sweetness. I cooked these char siu chicken primarily to use it as the main ingredients to make char siu buns (both steamed and baked). Instead of writing a long-winded grandma-nagging post, I have decided to break my adventure of chicken char siu buns making into three blog posts.
