Char Siu Chicken
Makes / serves: 4 portions
Your method, with draft quantities
Method
- Combine marinade and refrigerate chicken for at least 4 hours, preferably overnight.
- Cook over coals with a cooler zone available, or under a hot grill, turning regularly to avoid burning the sugar.
- Allow approximately 15–25 minutes depending on thickness, checking 75°C at the centre.
- Rest 5 minutes, slice and serve with egg fried rice.
Recipe details
Sauce proportions are proposed; preserve Fraser’s listed ingredients.
Related recipes
Components and suggested sides, shown with their own batch quantities.
Egg Fried Rice
4 side portions. Use the amount specified in the main recipe.
- Cooked rice from 240g dry basmati and 600ml water, chilled.
- 3 eggs.
- 100g peas.
- 2 tbsp neutral oil.
- 1–2 tbsp soy.
- 1 tbsp ketjap manis.
- 1 tsp sesame oil.
- 1/4 tsp MSG.
- Cook rice the day before, cool quickly in shallow portions, ideally within 1 hour, refrigerate and use within 24 hours.
- Scramble eggs in a little oil and remove.
- Heat remaining oil until hot, fry rice until moisture subsides and it lightly toasts.
- Add soy, MSG and ketjap manis, then peas.
- Stir-fry until steaming hot throughout, return egg and finish with sesame oil.
- Reheat rice only once.