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

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and

Eel soup

This is an ABC soup with a difference.  Yes, there's fish in this soup ..... added a block of eel in it.  Curiosity was what prompted me to cook this soup.  I asked the fishmonger what is the best way to prepare this fish and he said that this eel makes a very tasty soup and I can't agree  more! Sweet and tasty soup with no fishy smell at all! Recipe for Eel Soup Ingredients 350 gm eel 2 carrots, cut into cubes 2 tomatoes,cut into wedges 3 onions, cut into wedges 2.5 lt of water 20  white peppercorns, crushed Seasalt to taste Method Clean up the fish, set aside. Put the water into a pot, bring to a boil and add in the carrots, tomatoes, onions and peppercorns. Simmer for a while and add in the eel. Cover, lower the heat to medium low and let the soup simmer for about 1.1/2 hours. Add salt to taste. Ladle and serve immediately. I'm sharing this recipe with  Recipe Box # 30  hosted by Bizzy Bakes