CHAR SIU CHICKEN
This dish is so easy to make, but so delicious! Due to the marinating time, you do need to plan ahead to make this, but the wait is worth it. I serve this with a skinny Hawaiian slaw and there are never leftovers. Whether I roast it or grill it, this recipe never fails.
Provided by Tracy Hamilton
Categories World Cuisine Recipes Asian
Time P1DT1h15m
Yield 12
Number Of Ingredients 12
Steps:
- Whisk brown sugar, soy sauce, hoisin sauce, honey, garlic, sriracha sauce, sherry, food coloring, sesame oil, Chinese five-spice powder, and liquid smoke together in a bowl; pour into a resealable plastic bag. Add chicken thighs, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 24 to 48 hours.
- Preheat oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil and place a roasting rack in the bottom of the pan.
- Remove chicken from marinade and place on the rack in the prepared roasting pan.
- Pour marinade into a saucepan; bring to a boil, reduce heat to low, and simmer for 3 to 5 minutes. Remove from heat.
- Bake chicken in the preheated oven, turning once and basting occasionally with marinade, until the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 285.7 calories, Carbohydrate 22.9 g, Cholesterol 71.7 mg, Fat 12.5 g, Fiber 0.2 g, Protein 19.8 g, SaturatedFat 3.4 g, Sodium 474.1 mg, Sugar 21.5 g
CHAR SIU (CHINESE BBQ PORK)
"Char siu" literally means "fork roast" - "char" being "fork" (both noun and verb) and "siu" being "roast" - after the traditional cooking method for the dish: long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire. This is best cooked over charcoal, but it's important to cook with indirect heat.
Provided by David&Andrea
Categories World Cuisine Recipes Asian Chinese
Time 3h40m
Yield 4
Number Of Ingredients 9
Steps:
- Cut pork with the grain into strips 1 1/2- to 2-inches long; put into a large resealable plastic bag.
- Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red food coloring or red bean curd (see Cook's Note), and Chinese five-spice powder together in a saucepan over medium-low heat. Cook and stir until just combined and slightly warm, 2 to 3 minutes. Pour the marinade into the bag with the pork, squeeze air from the bag, and seal. Turn bag a few times to coat all pork pieces in marinade.
- Marinate pork in refrigerator, 2 hours to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove pork from marinade and shake to remove excess liquid. Discard remaining marinade.
- Cook pork on preheated grill for 20 minutes. Put a small container of water onto the grill and continue cooking, turning the pork regularly, until cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 482.9 calories, Carbohydrate 53.5 g, Cholesterol 126.7 mg, Fat 8.9 g, Fiber 0.6 g, Protein 43.8 g, SaturatedFat 3.1 g, Sodium 2249.8 mg, Sugar 48.3 g
CHAR SIU BBQ'D CHICKEN
Make and share this Char Siu BBQ'd Chicken recipe from Food.com.
Provided by Kana K.
Categories Chicken
Time 40m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Mix together the sauce by combining the hoisin, brown sugar, Shaoxing wine, five spice powder, pepper, sesame oil, garlic, and red food coloring (if using).
- Season the chicken with salt to taste, and place the chicken on a medium-hot grill, turning once, for 10 minutes per side. Keep an eye on the chicken to make sure it doesn't burn.
- Put about half of the BBQ sauce in a small bowl for serving, and set aside.
- After 20 minutes. Baste the chicken with the remaining sauce and continue to grill until the chicken is cooked through (time will vary depending on the size of the chicken). Transfer the chicken to a serving platter, brush with the reserved sauce, and serve.
Nutrition Facts : Calories 539.4, Fat 35, SaturatedFat 9.9, Cholesterol 170.3, Sodium 290.2, Carbohydrate 11, Fiber 0.3, Sugar 8.9, Protein 42.6
EASY CHAR SIU (CHINESE BBQ PORK)
The secret to this char siu recipe lies in the marinade and basting the BBQ pork while it's roasting. A classic Cantonese dish that's simple to make at home.
Provided by Tony Tan
Yield Serves 3-4
Number Of Ingredients 12
Steps:
- Cut the pork lengthways into strips 2 inches wide and 1-inch thick and put into a nonreactive container. Combine the marinade ingredients in a saucepan over low heat and stir together. Leave to cool, then stir in the garlic and massage the marinade into the pork. Cover with plastic wrap and marinate in the refrigerator for 5-6 hours or overnight.
- Preheat the oven to 425°F. Bring the pork back to room temperature and drain off the excess marinade into a small bowl. Place the pork on a rack in the middle of the oven and put a roasting pan containing a cupful of hot water underneath on the bottom rack. Roast the meat for 20 minutes, basting with the marinade occasionally. Reduce the oven to 350°F and roast for a further 15 minutes or until the internal temperature of the meat reaches 165°F.
- Cool the pork briefly, then cut it into bite-size pieces. Garnish with spring onions and serve as an appetizer or with steamed rice as a light meal.
GRILLED CHAR SIU CHICKEN
This is best if allowed to marinate overnight. Use any pieces of chicken that you like - skinless is best as the flavor really gets into the meat more. This recipe is from another 'Zaar recipe but that one used a slow cooker and pork.
Provided by SLColman
Categories Chicken Thigh & Leg
Time 2h35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine everything except the chicken in a large bowl.
- Add the chicken and mix well to ensure that all the pieces are covered with the sauce.
- Marinate at least 2 hours preferrably overnight.
- Grill until the chicken is cooked through about 20 to 30 minutes.
Nutrition Facts : Calories 121.2, Fat 3.3, SaturatedFat 0.8, Cholesterol 57.4, Sodium 521.9, Carbohydrate 8.2, Fiber 0.2, Sugar 6.7, Protein 14.5
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- Mix together the BBQ sauce by combining the brown sugar, hoisin sauce, Shaoxing wine, five spice powder, pepper, sesame oil, garlic, and red food coloring (if using). Put 1/2 of the BBQ sauce in a small bowl for serving, and set aside. The other half will be used to baste the chicken on the grill.
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- Season the chicken with salt to taste, and put the chicken on the grill or, if broiling, put it on the prepared baking sheet. Grill or broil, turning once, for 10 minutes per side––making sure to keep an eye on the chicken to ensure it doesn’t burn.
- Baste the chicken with the other half of the sauce mixture, and continue to grill or broil until the chicken is cooked through (time will vary depending on the size of your chicken thighs and drumsticks). Transfer the chicken to a serving platter, brush with the reserved sauce, and serve.
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- Transfer the chicken to a ziploc bag and add in hoisin sauce, honey, vegetable oil, dark soy sauce, and garlic. Press the air out of the bag and seal tightly. Press the marinate around the chicken to coat and place in the fridge to marinate at least 1 hour or overnight.
- Preheat oven to 400 F. Line a roasting pan (or quarter sheet baking pan) with aluminum foil and place the wire rack on top. Arrange the chicken on top of the wire rack. (You can add a cup of water to the bottom of the baking pan to keep the pan from smoking due to the pan drippings getting burnt).
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