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
Marinade
- 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.
Salad*
- 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.
Dressing
- 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
Method
- 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.
Passion Fruit Garden 
I love reading your blogs Glenda, don’t stop.
Hi Robyn, thanks for the thumbs up. 😊
I have been hearing the blog world is changing sentiment more and more. I think focus on numbers has skewed blogging… of followers and comments, for some. I also began blogging about 7 years ago, wonderfully finding a great community which for me is what blogging is about, sharing ideas, recipes, inspiration. Although I don’t post as much -yet to achieve that irl-online balance I crave, and still read and comment -without that awful obligatory feeling- as much as I can. However, with all things, for others who blog for community, there are swings, and attrition. I love your posts, reading them and other favourites gives me hope to rekindle my own.
Getting good local pastured chicken has been problematic for us for a while but it’s sorted for the moment, hopefully ongoing, so it will feature more frequently in our meals (there are four in the freezer!) and this recipes looks delicous.
Please keep on blogging Glenda. Yours posts are informative, inspiring, entertaining, and often very funny. It always amazes me how far you go in the pursuit of excellence, especially when you are on a soap-making mission. Maybe we, your readers don’t comment , due to simple laziness ?? I would like to offer a big ‘thank you’ on behalf of all your readers, and one day, if I go to Perth, I would definitely like to meet you and Maus.
Thank you so much Denise. I would love to meet you.
Are blogs a thing anymore? Do people read them? Very good questions. I know that they certainly don’t comment on them! I’m still reading ; ) Great take on a summer salad Glenda. Did you know you can buy the little Mandarin pancakes in the freezer at the Asian Grocer? You could do salad one night and use the leftovers in Peking Duck Pancakes (Char Siu style) for a snack/entree the next day.
Hi Fi, it is just that the fire seems to have gone out in a lot of bellies 😄
I care too 🙂
Your recipes are always inspiring and always something I can envision actually making so please keep going
You are on, Em.
this sounds very tasty glenda. yep i know what you mean about blogging. i read something the other day by a bloke who said “lady blogs” in a most disparaging tone. well i mean i could hear the tone in my head. apparently blogs are often by middle aged women so that is seen as a bad thing by some – well by men probably. i blog for myself really- it’s my bit of creativity and joy.. stuff anyone else!f merry xmas to you and yours. cheers sherry xx
Hi Sherry, of course your are right. “If you enjoy it, do it”, is my moto. Merry Christmas to you too Sherry.
Glenda, please keep on with your wonderful posts as I always look forward to them.
The meal looks yummy.
Keep Smiling.
Hi Deb, are you making it in your mind? 😇 xxx
That goes without saying – ha xx
Yes, I care! Please keep posting. I love those sorts of salads, so will definitely try this one.
Hi Jenny, I love them too. They are so tasty and good for you.
It sounds yummy. I need to get more hoisin sauce.
Hi Susan. We always have it in the fridge. It is a pretty standard Chinese ingredient here.