Chicken Char Siew

Char Siew is normally done with pork but here I have prepared it with chicken.Its a sweet dish and goes very well with white rice or chicken rice.It is a common dish which can be found in chinese restaurants .The Char Siew Rice is quite common in most parts of Malaysia where the majority of chinese community resides.It normally comes with white rice, pork char siew,sliced cucumber,some lettuce (at some place) and a sweet sauce to go with it.



300gm chicken (preferable boneless)
(leave the skin and fat intact)

Ingredients A
1 tsp salt
5 tbsp sugar
1 tbsp light soy sauce
1 tsp sesame oil
2 pips small garlic –pounded fine
2 tsp red wine or rose wine


Ingredients B
2 tsp honey
A pinch of pink colouring
1 tsp dark soy sauce (optional)

Method
Mix ingredients A in a bowl.Stir until the sugar dissolves slightly.This can be maintained once when you add in the wine. Coat the sauce all over the chicken and leave it in the fridge overnight.

Before baking: Coat honey ,pink colouring and soy sauce(if using) all over the chicken and leave in room temperature for one hour. Place the chicken on a flat pan with aluminium foil .Preheat oven at 200C and bake the chicken for 10mins .Turn over the chicken and coat the balance sauce on the chicken and bake further 10-15mins until chicken is done.You can serve this char siew with white rice or Chicken Rice.Normally when you serve with white rice it will be served with some sauces, salad leaves and cucumber sliced.




I will be bloging recipes using chicken char siew as one of the ingredients later on.



Note:You can omit the wine if you like, the wine actually helps to make the sugar dissolve faster with the sauces .This makes it easier to coat the sauce to the chicken.

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