Skip to main content

Chicken Char Siew ~ 鸡肉叉烧


I've made BBQ pork Char Siew before but this is my first attempt at making 'Chicken Char Siew'.  I used whole deboned chicken leg to make this with only a few simple ingredients which are commonly found in any Chinese household.  The result is tender, juicy char siew with exploding flavour and sesame fragrance suitable to go with plain rice, noodles or as an add on to fried rice.





Chicken Char Siew  ~   鸡肉叉烧

Ingredients

  • 3 whole chicken leg, deboned
  • 2.1/2 Tbsp light soya sauce
  • 1 tsp dark soy sauce
  • 2 Tbsp sugar
  • 500 ml water
  • 3 pips of garlic, chopped
  • pinch of salt
  • lightly toasted sesame seeds
  • Shaoxing wine
Method
  1. Marinate the chicken legs with the sugar and light and dark soya sauces, preferably overnight.
  2. Heat up the wok with some oil and lightly fry the chopped garlic.
  3. Add in the 500 ml water, bring it to a light boil.
  4. Put in the marinated chicken legs and cook till tender with gravy reduced.  Drizzle on some Shaoxing wine.
  5. Let cool, chop them up, sprinkle with some sesame seeds.
  6. Serve.


Comments

  1. Hi Soke Hah, ho chiak, ho chiak. Love this. Simple yet delicious. Must try.

    ReplyDelete
  2. Have never had char siew made with chicken...and I think that's a brilliant idea, Cheah.

    ReplyDelete
  3. Must be so delicious. Did you cook more rice?

    ReplyDelete
  4. Sounds good ! I want to make something similar as well. Need to feed my boy when he's back during the weekend. Happy weekend.
    Blessings, Kristy

    ReplyDelete
  5. This looks so yummy, I'm salivating ... must cook this one day.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of...

Double boiled Black chicken soup

This chicken soup is slightly different from the normal good old chicken soup as it's double-boiled with black chicken.  Flavoured with traditional Chinese herbs like sweet wolfberries /goji berries/Boxthorn fruits, Ginseng aka 'Pau Sum' in Cantonese and Yuzhu aka Solomon's seal rhizome/polygonatum, this soup is believed to be invigorating and nutritious.  According to the Chinese, the black chicken has curative value and it's above that of white chicken meat as the former has less fat. A short introduction to the traditional Chinese herbs.  'Pau Sum' helps to increase energy, enhance healthy blood circulation and also boost the immune system. Wolfberries   helps to improve vision and  nourish the lungs and kidneys. Yuzhu helps to treat dry throat, dry cough, promote production of body fluid and relieve dryness syndrome.