Chicken Char Siu

Char siu translates literally as “fork burn/roast”, an ancient method of fire-roasting wild boar.  While most modern Chinese BBQ uses domestic pork (and lots of red food coloring), the flavors are  also well suited to chicken.  Here I have marinated chicken pieces in a mixture of fermented soy, sherry, hoisin, 5-spice, local raw honey, chili and red bean paste (with organic beet powder for color), then slow-roasted (3 hours at 15 degrees) them until fork-tender.  The sticky, hot, sweet and sour flavors play well with sesame-roasted asparagus on the side..

Chicken Char Siu

7 thoughts on “Chicken Char Siu

  1. Oh my Ren. Do you have a recipe for this one? Or is it somewhere else on your site already? I’ve got a pickle man who will be all over this one!

    • I made this one up after glancing at a half dozen or so recipes online and identify the most common ingredients; the proportions (which I didn’t write down at the time) were all to taste as a result of adding this and that to a bowl, adjusting for balance between sweet, sour, hot and umami. The beet powder was added in place of red food coloring.

      The chicken was slow-cooked at low temp both to retain moisture and to prevent the sugars from burning.

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