Char Siu Chicken with Chinese Fried Rice

Ingredients

• Ingredients for Char Siu Chicken:
• 8 Chicken Thigh Fillets
• 1/4 cup Lee Kum Kee Oyster Sauce
• 1/2 jar Lee Kum Kee Char Siu Sauce
• 3 tbsp Honey
• 2 tbsp Shao Xing Wine
• 1 tbsp Sesame Oil
• 3 cloves Garlic (minced)
• 2 tsp Five Spice Powder
• 1 tsp Ground Ginger
• Salt and Pepper (as desired)
• Ingredients for Chinese Fried Rice:
• 7 tbsp Cooking Oil (divided)
• 1/4 cup Onion (Onion)
• 1 tsp Garlic (Minced)
• 1/4 cup Carrot (chopped)
• 1/4 cup Ham (Shredded)
• 1/4 cup Sweet Peas
• 2 Eggs (beaten)
• 4 cups Cooked Rice
• 1 tbsp Soy Sauce
• Asian Fried Shallots (optional)

Method

1. Combine oyster sauce, char siu sauce, honey, Shao Xing wine, sesame oil, minced garlic, ground ginger, five spice powder, salt and pepper in a medium bowl. Marinade chicken thigh fillets in this sauce mix overnight.
2. The next day, start with cooking the fried rice. In a wok, heat 2 tbsp of oil over medium heat. Cook an omelette and once done, break it up and set aside on a small plate. In the same wok, sauté chopped garlic and onions until fragrant in 3 tbsp of oil. Add shredded ham and toss for 1 minute.
3. Add carrot and toss for 2 minutes. Add sweet peas to combine.
4. Add cooked rice and drizzle soy sauce on the rice. Add the broken up omelette to combine. Taste as you go. Add salt and pepper as desired. Continue stirring until fragrant. Set aside.
5. In a large wide-based fry pan, heat 2 tbsp of oil over medium high heat. Transfer thigh fillets (in batches) into the pan and cook for 2 minute on each side or until they are well-caramelised. Base the fillets with any remaining marinade sauce every now and then. Continue pan-frying the rest of the chicken until all fillets are cooked. Serve with fried rice. Garnish with Asian fried shallots (if desired).

Product used in recipe

• LEE KUM KEE - LKK PANDA OYSTER SAUCE 255G
• LEE KUM KEE - LKK CHAR SIU SAUCE 240G