OMG, it is summer. I have been neglecting this blog big time. I still intend writing posts but never seem to get around to actually doing it. Maybe this post will be the start of a flurry of activity. I really don’t have any excuses. It is just that I have been writing this blog for nearly 7 years and wonder whether anyone really cares whether I write a post or not. Are blogs still popular? I don’t even know that.
Another reason for my lack of activity is we haven’t been cooking many new things lately… but last week we did. We had two nice Asian-style salads in anticipation of summer. And this recipe, in particular, was very nice. It was so delightful, in fact, that I decided to made a grand effort and take a photo of it.
I had never heard of Char Sui chicken before I read the recipe but a quick search on-line tells me it is the style of cooking typically used in Chinese barbequed pork or duck. It produces a sweet, savoury, sticky, glossy barbequed meat. We both loved it and will be making it again.
Change the salad ingredients to whatever you wish but do julienne the carrots and cucumber – they just look the part. I prepared them in a few seconds on our mandolin. Also, mung bean sprouts are a fabulous addition.
Now it is summer, this is the type of recipe we will be having regularly. It is even flash enough to serve to friends. Do try it.
This recipe is from the book, Essence, Discover Flavours from the West Australian Coast by Kirsty Carre and Kristen Watts.
These quantities serve 4.
- 1 x 1.6kg chicken
- 2 tbs* kecap manis
- 2 tbs sweet chilli sauce
- 2 tbs char sui sauce**
*These are 20 mil tablespoons.
**Char sui sauce is readily available in Asian stores and even in the major supermarkets but not here in Bridgetown so I had to make my own. Luckily, it was dead easy. I found this recipe on-line and then scaled it down. I substituted the 2 tbs of char sui sauce with:
- 3 tsp Hoisin sauce
- 2 tsp honey
- 2 tsp soy sauce
- 1.5 tsp sherry
- ¼ tsp 5 spice powder
and it was perfect. So if you don’t want to buy a whole jar of sauce make your own.
- 4 carrots
- 4 Lebanese cucumbers
- 1 cup coriander leaves
- 1 cup mint leaves
- 2 cups lettuce, shredded (or mesclun leaves)
- 1 long red chilli, sliced
- 3 spring onions, sliced
*We used two carrots and one cucumber and we had plenty.
- 1 clove garlic, chopped
- 1 tbs ginger, grated
- 3 tbs lime juice
- 1 tbs rice wine vinegar
- 2 tbs soy sauce
- 2 tbs brown sugar
- 2 tbs spring onion, chopped
- 1 tbs sesame oil
- Preheat the oven to 180°C.
- Cut the chicken down either side of its backbone to butterfly.
- Combine the kecap manis, chilli sauce and char sui sauce.
- Brush this mixture over the surface of the chicken, cover and refrigerate for, at least, three hours.
- Place the chicken in a baking dish, skin side up, and spoon the marinade over it.
- Bake for 45 minutes or until cooked through.
- To make the salad, combine all the salad ingredients and pour over the dressing.