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Chicken Char Siu cuisine is really a dish that’s classified as an easy task to make. through the use of components that exist around you simply, it could be created by you in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Chicken Char Siu dishes that you just make.
Alright, don’t linger, let’s plan this chicken char siu menu with 15 elements which are absolutely easy to acquire, and we have to process them at the very least through 5 methods. You should commit a while on this, so the resulting food could be perfect.
Ingredients - Chicken Char Siu:
- You need 1 kg Chicken thigh fillet / breast
- Make ready Marinade
- Provide 3-4 tbsp of maltose/honey
- Require 3 cubes - red fermented tofu
- Need 3 tbsp - the red fermented tofu liquid
- Take 3 tbsp housin sauce
- Take 3 cloves for garlic (roughly chopped)
- You need 3 tbsp of roughly chopped ginger
- Give 3 tbsp for chinese rice cooking wine
- Prepare 3 tsp of chinese five spices
- Need 1 tsp salt (or to taste)
- Need of Red food colouring (optional)
- Provide for Glaze
- You need 3 tbsp honey
- Get of Left over marinade
Chicken Char Siu process:
- Marination - Clean chicken. Combine ingredients for marination in a big bowl. Stir to mix. Use this to Marinate chicken fillets for 24hours. Refrigerate.
- For the glaze - Remove chicken from the marinate & let sit for an hour in room temperature. Add the marinate to a small pot & remove the garlic & ginger. Add honey & mix well. Cook on low heat for 5mins or until the sauce start to boil. Set aside for glazing.
- Set up chicken on the tray that comes with a roasting rack. Preheat oven to 400 F /200 C.
- Bake chicken for 20mins. Flip. Bake for another 20mins. For the next 20mins, flip & glaze chicken every 3-5mins until all the glaze is brushed on. Char siu gets charred lightly.
- Once done, let it rest for 10-15mins. Slice & serve or Refrigerate for other uses like bao / buns filling, siu pau etc.
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