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Char Siu Chicken with Rice & Garlic Greens | DonalSkehan.com
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Char Siu Chicken with Rice & Garlic Greens

July 26

This Cantonese dish is typically made with pork which you could use here but I have chicken more readily in our kitchen which is why it features succulent pieces of chicken coated in a sweet and sticky char siu sauce, served alongside fragrant jasmine rice and garlicky greens. The standout ingredient in this dish is the char siu sauce, which is made from a blend of honey, soy sauce, hoisin sauce, and Chinese five spice. It’s the perfect balance of sweet and savoury, and will leave you craving more.

  • serves Serves 4
  • time 40 minutes

Method

  1. 1. In a bowl, mix together all the ingredients for the sauce. Place the chicken into a ziplock bag and pour over half of the sauce, reserving the rest. Leave the chicken to marinate in the fridge for at least 30 minutes or overnight if you have the time.
  2. 2. When ready to cook, preheat the oven to 200°C/180°C fan/450°F/Gas Mark 5 or alternatively, turn your air fryer to 200°C.
  3. 3. Place the chicken on a tray and place into the oven for 20 minutes then baste in the reserved sauce. Continue to baste every 5 minutes or so until the chicken is golden, sticky and cooked through. If cooking in your air fryer, follow the same instructions for cooking time & basting - tip; use a piece of parchment or foil to line your air fryer so the marinade doesn’t stick.
  4. 4. Whilst the chicken cooks, place the sesame oil into a wok and place over a high heat. Add the tenderstem broccoli and 50ml of water. Cover with a lid and cook for 2 minutes then remove the lid and cook for a further minute or 2 until the veg is tender and the water has evaporated. Add the pak choi and cook for a few minutes, followed by the spring onions, garlic and a little more sesame oil if necessary. Cook for a minute then stir in the soy sauce and remove from the heat.
  5. 5. Serve the garlic greens alongside the char siu chicken and some sticky jasmine rice. Garnish with coriander leaves.

Ingredients

For the sauce:

3 tbsp hoisin sauce

3 tbsp honey

1 tbsp shaoxing rice wine

1 tbsp light soy sauce

1 tbsp sesame oil

2 tsp salt

2 tsp rice wine vinegar

½ tsp Chinese 5 spice

½ tsp ground white pepper

3 garlic cloves, finely grated

For the garlic greens:

1 tbsp sesame oil

150g tenderstem broccoli

2 heads pak choi, roughly chopped

3 spring onions, sliced 

2 garlic cloves, finely sliced

1 tbsp soy sauce

To serve:

Jasmine rice

Coriander leaves