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Friday, June 22, 2018

NAM YEE CHICKEN CHAR SIEW

I believe this is one of the easiest and simplest char siew to make.  The marinade ingredients are common seasoning ingredients found in most kitchens.  This is also a quick cook char siew as the most tender part of the chicken breast called 'hanging tenders' is used.  There are only 2 pieces of these 'hanging tenders' in a chicken breast and it is inexpensive.

Image result for the name of the  most tender part of a chicken breast
You can choose to roast them or just pan fry these pieces.   I would choose pan fry if it is only a small portion.   

This chicken char siew is very tender, tasty and aromatic. Looks tempting and it is delicious. It only need several minutes to cook.  The tastes is just perfect, not too sweet or savoury.  Most probably, I will cook this often since it is so easy and delicious.

Ingredients
[serves 2]
6 pieces 'hanging tenders' of the chicken breast - keep whole
some sliced cucumbers
Marinade
1 piece red fermented beancurd 'nam yee'
2 tsp sugar
1/2 tsp 5 spice powder
dash of pepper
2 tsp cooking wine
1 tsp each light soy sauce, oyster sauce and dark soy sauce
1/2 tbsp chopped garlic
1 tbsp honey [add to marinade when boiling]
  1. Remove the small bones and thin membrane from the hanging tenders.
  2. Add marinade [except honey] to marinate the chicken meat, mix well and leave to marinate for 1-2 hours.
  3. Heat a non stick pan with some oil, arrange the pieces of chicken without the marinade in the pan.  Let them fry until cooked before flipping over to fry the other side  until brown and aromatic.
  4. Dish up onto serving plate lined with cucumber slices.
  5. Remove excess oil from the pan, pour in the marinade, add in honey and 2-3 tbsp water.  Bring to a rolling boil or until sauce is of running consistency.
  6. Pour over char siew, can garnish with some spring onions. Serve with rice or noodles.

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