Chinese barbecue marinade or char siu sauce is a popular condiment in Chinese Cantonese cuisine. It's a savoury and sweet thick sauce with a slight five spice powder fragrance. Although it's typically used as a glaze for pork, it works well as a sauce for noodles and other meats. We've used char siu sauce to flavour a whole chicken in this recipe to make Char Siu Chicken, but you can also use it to marinate chicken wings for BBQ parties. Char siu chicken is a tasty alternative to traditional roast chicken or turkey.
Roasting a chicken is simple, but the challenge is to make one that remains juicy even after an hour in the oven. In this video, Roland shares some tips on that. If you're using a bigger bird, just add about 20 mins for each additional 500g of chicken. So if your chicken is 1.2kg, roast it your chicken for 68 mins (20 divide by 500 multiply by 200g). To check if your chicken is done, stab the thickest part of it with a skewer. The chicken is done if the juice runs clear. Cook it for another 10 to 15 minutes if the liquid is pink. Happy cooking!
See the ingredient list below for your easy reference.
Hope you can recreate this yummy recipe in the comfort of your home. Happy cooking!
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How to Roast the Juiciest Char Siu Chicken 叉烧鸡 Char Siew Chicken Wing Recipe for Christmas or BBQ
Ingredients:
Serves 3 pax
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Marinated chicken
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6 tablespoons light soy sauce
2 tablespoons premium dark soy sauce
2 tablespoons oyster sauce
1 tablespoon young ginger juice
2 tablespoons honey
1 teaspoon salt
1.5 teaspoons five spice powder
4 cloves garlic (lightly smashed)
3 tablespoons brown sugar
3 tablespoons red fermented tofu sauce
A few dashes of white pepper
1kg chicken
Marinate for at least 4 hours or preferably overnight.
Roasted vegetables - all cut into chunks
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1 onion (can be red or yellow)
4 potatoes
1 carrot
1 teaspoon salt
Some cooking oil
Char siu dipping sauce
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Remaining marinade from the chicken
80ml water
Some cornstarch solution
Quick tips
Preheat the oven for 30 mins at 180C or 356F.
Rest the chicken at room temperature for 30 mins before roasting.
Once the chicken is cooked, rest the chicken for at least 5 minutes before cutting. This will let the chicken to be juicy and tender.
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Don't know where to get the ingredients or don't know how they look like? See the links below.
Light soy sauce amzn.to/3tk13yL
Dark soy sauce amzn.to/3q9bXoW (we've never tried this brand before so you gotta trial and error until you find a good premium dark soy sauce. The one we use has a really nice consistency - it's not too thick but not too watery. It's also not too salty and has a slight tinge of sweetness. The main purpose of dark soy sauce is to give your dish a dark colour with a really nice caramel taste)
Oyster sauce amzn.to/38Udb2R
Five spice powder amzn.to/3KH3dAu
Cornflour amzn.to/37NDVS3
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GreenPan Featherweight Covered Casserole 28cm
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La Gourmet Cook & Pour 18cm Saucepan
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Microphone: Sennheiser AVX digital wireless microphone system
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15 дек 2022
