Ingredients
- 2 tbsp Lee Kum Kee char siew sauce
- 2 Chicken thighs
- 1/2 cup Jasmine rice
- Sliced cucumbers to serve
- Chilli sauce to serve
Method
- Coat the chicken thighs thoroughly in the Lee Kum Kee char siew sauce and leave it to marinade overnight.
- Use a rice cooker to cook the rice until fluffy
- Preheat oven to 200°C (400°F). Line a baking tray with foil and place a rack on top.
- Place the marinated chicken on the rack and roast for 20 minutes.
- Baste with remaining marinade, flip, and roast for another 10 minutes.
- Let the chicken rest for 5 minutes before slicing.
- Serve with cucumbers and chilli sauce.
Product used in recipe
- LEE KUM KEE - LKK CHAR SIU SAUCE 240G
