A tweaked version of our preferred dish from Singapore: Oven Baked Chicken Char Siew
Whenever we travel to Singapore, we always visit our preferred food stall in one of the hawker centres. The reason for this is its amazingly delicious Pork Char Siew.
Unfortunately, we don’t have any hawker centres here in Bali, and restaurants who would serve the dish are just too expensive.
Besides that, we don’t really fancy pork meat generally, so I came up with the idea to try to prepare our own Chicken Char Siew at home.
Luckily, I found Hoisin Sauce in one of our supermarkets, and after gathering some more information on the internet about how the Char Siew marinade generally could be prepared, I came up with my own version.
The Chicken Char Siew with Baked Potato Wedges is ready to be devoured
Here we go:
Ingredients (for 3 – 4 persons)
- 4 deboned chicken legs (with skin)
- 2 cloves of garlic
- 2 tablespoons palm sugar (gula merah)
- 2 teaspoons soy sauce
- 1 tablespoon white vinegar
- 2 tablespoons Hoisin Sauce*
- 1 teaspoon grated black pepper
- 2 tablespoon Soju
- 1 tablespoon oil
- 1,5 tablespoon honey
*When my Hoisin Sauce was finished, and I didn’t have the time to buy new one, I substituted it with a mixture of Teriyaki Sauce and Kecap Manis, the Indonesian Sweet Soy sauce, this worked quite well, too)
Preparation
Peel the garlic, and cut it into small cubes.
Then, mix it with all other ingredients, except the honey inside a small bowl.
Place the meat inside a container, and brush it with the marinade you just prepared.
Let the chicken marinate for at least 3 – 4 hours, better 8 hours or even overnight.
Chicken Char Siew with Baked Potato Wedges
When you’re ready to cook,, take the chicken out of the fridge, and turn on your oven on 190 degrees Celsius (about 375 degrees Fahrenheit), bottom heat only.
Place the chicken legs on a baking tray which you lined with baking paper. Don’t discard the leftover marinade, but pour it into a small bowl.
Be careful not to place the chicken legs too close to the border of the baking paper, as the juices and the marinade may seep out.
But also take care that the chicken legs don’t touch each other, so that they can bake perfectly.
Bake the chicken legs for 15 minutes.
Mix the leftover marinade with the honey, and brush the chicken legs. Continue to bake for another 15 minutes, then brush them again. Repeat this step one more time. In total, the chicken legs should then have baked for about 45 minutes.
Now, turn on the top heat of your oven, and repeat the brushing first after 5 minutes, then another time after 5 minutes, then after 3 minutes, and let them bake 2 minutes more.
The Chicken Char Siew looks delicious
The surface of the meat should be of a beautiful, caramelized brown, almost slightly charred.
Serve with your preferred side dish, and enjoy while still hot.
In our case, we made baked potato wedges as a side dish. It was the perfect addition not only flavour wise, but also because I could bake the wedges in the oven alongside with the chicken.
Since it’s been quite a while since we have eaten Pork Char Siew in Singapore for the last time, I don’t remember exactly how the dish tastes, but I think my chicken came somewhat close to it, and tasted very delicious.
Have you ever tasted Char Siew? Did you like it?
I’m curious to read about your opinions in the comments.
#chicken #completeDish #garlic #honey #hot #marinade #meat #oven #salty #vinegar
oekologisch_unterwegs
Ms. Que Banh
Dining and Cooking
Hans van Zijst
WhisprNews
Eastern Long-Whiskered Billy
Magic Cauldron
STEAMING CAULDRONS
