Tag Archives: chicken

Chicken Char Siew (Chinese BBQ Meat) Noodles/ 鸡肉叉烧面

Standard

I have been craving for this for a while now so this thing has been on my list for as long too. I had much hesitation over it as I am not good with meats and char siew sounds terribly daunting to make. This week, I finally buckled up the courage to attempt it. It was turned out to be the most delicious char siew I have for a long, long time. By the way, in case you are wondering why it isn’t red, it is because I did not use any red coloring. I think it is really not necessary despite it being tradition.

I am very glad to have discovered Lily’s Wai Sek Hong and her recipe for char siew. Without this recipe, I would not get to feast on these wonderfully yummy noodles with the most succulent and flavorful char siew.

IMG_2524.JPGFor this recipe, I used a whole chicken breast so there was plenty of char siew to go around for 2 adults and a toddler. The char siew recipe is adapted from Lily’s Wai Sek Hong. Click here for the original recipe.

Ingredients
For the Char Siew
500g chicken breast
Marinate with:
2 1/2 tbsp oyster sauce/hoisin sauce
2 tsp soya sauce
1/4 cup brown sugar
1 tbsp wine, I used red wine
1/2 tsp chinese five spice powder
1/4 tsp salt
Dash of pepper
Glaze the char siew with:
1 tbsp dark soya sauce
1 tbsp honey
1 tbsp oil
For the garlic oil vegetables
2 romaine lettuces or greens of your choice, washed and cut
2 pips garlic, peeled and sliced thinly
3 tbsp of oil
Water for boiling
For the noodles
Asian noodles of your choice, preferably wanton noodles or thin egg noodles
Sauce to go with noodles (per portion):
1 tbsp kecap manis
1 tbsp soya sauce
1 tsp sesame oil
Dash of white pepper

Method
1. Prepare marinate by putting all marinate ingredients in a bowl and stirring it with a spoon to mix well. Place chicken meat in a container or a bag and cover it with marinate. Refrigerate the meat and marinate overnight. I marinated mine for 2 nights.
2. Preheat oven to 200 degrees Celcius. Place meat and marinate in a roasting pan and cover it with foil. Bake for 20 mins. Remove foil and continue baking untill the gravy has thickened and is coating the meat. Remove from oven and brush the glaze generously all over the char siew. Grill the char siew for 5 mins to give it a shine. Once done, remove from oven and let it sit for 5-10 mins before slicing.
3. While waiting for the char siew to cook, heat oil and fry garlic till golden and crispy in a saucepan. Pour everything into a bowl and set aside. Using the same saucepan, fill it up with water till 3/4 full. Bring water to boil and blanch cut lettuce for 1 min. Remove lettuce and set aside. You may season it if you prefer to. I do not as the lettuce will derive flavor from the noodles later.
4. When the char siew is done, prepare noodles per instructions on the package. I used the same saucepan with the water used for blanching lettuce. Prepare as much noodles as you need. While the noodles are cooking, prepare the sauce by putting all sauce ingredients into serving plates. The portion stated is enough sauce for 1 serving of noodles. If you have 2 persons eating, prepare the same sauce amount for every serving plate. Once noodles are done, scoop onto the prepared plates with sauce. Toss well to get the sauce coated in every strand of the noodles.
5. To plate up, arrange lettuce leaves at the side of noodles. Drizzle with garlic oil and get some of the crispy garlic on it too. Arrange sliced char siew on top and drizzle gravy from the roasting pan all over the char siew. You can also serve the remainder of the char siew gravy for those who would like an extra helping of the gravy.
6. Once done, grab your chopsticks and enjoy 🙂

Sweet and Sour Chicken

Standard

Sweet and sour chicken/pork has such a universal appeal. I think it is the flavors and textures exploding in one’s mouth that makes it such an instant hit. The meat is first battered and deep fried till crispy before being coated in a sweet and sour sauce with cubes of cucumber/bell pepper and very usually, pineapple. Crunchy, fruity yet luscious is the end result of a well-made sweet and sour dish.

20140704-111207-40327388.jpg

This dish has since become one of our dishes. I used apple instead of pineapple as apple is easily available here. The recipe is adapted from here, Rasa Malaysia.

Ingredients
400-500g chicken breast, cut in cubes
1 apple, peeled, cored and cubed (Substitute with fresh pineapple, if you like)
1 red bell pepper, cut to rough squares
2 stalks scallions/spring onions, chopped to 2cm lengths (for the thick white part, halve it on the long side)
1 clove garlic, finely chopped
Corn flour to coat cubed chicken meat
Salt and pepper to season
Oil for deep frying/shallow frying plus stir frying

Sweet and sour sauce
1 1/2 tbsp ketchup
1 1/2 tsp plum sauce
1/8 tsp rice wine vinegar/sushi rice vinegar
1/2 tsp Worcestershire sauce
1 tsp oyster sauce
1 tsp sugar
2 tbsp water

Method
1. Season the cubed chicken meat with salt and pepper. Coat with corn flour.
2. Prepare the sweet and sour sauce by mixing all the ingredients for the sauce together in a bowl and set aside.
3. Heat enough oil to shallow fry or to deep fry. When the oil is hot, fry the meat until golden. Make sure to pat off excess corn flour before putting in for frying. Once golden brown, remove and drain either on paper towels or on a sieve.
4. Heat up a wok/large frying pan. Drizzle in cooking oil and fry garlic till golden brown. Add in the bell peppers and apples. When the aroma of the bell pepper can be smelled, add in the sauce. Once the sauce thickens, add in the fried meat and coat thoroughly. Add in scallions and stir through to mix. Serve.

Enjoy!