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Tuesday, May 9, 2017

Chicken "Char-siu"

Before I gave up pork, Char Siu/Yakibuta (Chinese syle roast pork) was one of my favourite recipes. I loved in fried rice, on ramen, or as a filling for steamed buns! I assumed it was just something I would have to do without! Then, last night as I was getting some chicken breast out to thaw, I thought 'Why not make it with chicken breast instead of pork?!' So that's what I did, and it was delicious!

This was our lunch today; homemade ramen made with fresh noodles, pea sprouts, a medium boiled egg, and this chicken "Char siu".

1/4 cup hoisin sauce
2 tbsp soy sauce
2 tbsp sake
3 tbsp honey
1 tsp grated ginger
few drops red food colouring, optional (many red food colourings are shellfish based, I use a kosher certified one to avoid this)

Mix well and pour into a ziplock bag. Drop in a couple boneless chicken breasts and marinate overnight. Next day place chicken on a cookie sheet and bake at 350F for 40-60 minutes, flipping and basting in the leftover sauce every 10 minutes. Use any way you would use regular pork char siu!

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