Ah Ma's Chicken Char Siew Rice (阿嬷鸡肉叉烧饭)
Ah Ma's Chicken Char Siew Rice (阿嬷鸡肉叉烧饭)
Ingredients
For the Chicken Char Siew
- 2 boneless chicken thighs, skin-off
- 2 1/2 tablespoons oyster sauce
- 1 teaspoon dark soy sauce, for color
- 4 tablespoons granulated sugar
- 1 1/2 cups water
- 1 dash white pepper
- 1 dash light soy sauce, optional, for seasoning
For Serving
- 1 serving steamed white rice, as needed
- 1 serving greens, any kind, as needed
Instructions
- 1
In a medium bowl, combine the boneless chicken thighs, oyster sauce, dark soy sauce, granulated sugar, water, and white pepper. Mix well to ensure the chicken is fully coated.
⏱️ 5 min
- 2
Cover the bowl and refrigerate the chicken to marinate overnight, or for at least 8 hours. Reserve all the marinade for later use.
⏱️ 480 min - 3
When ready to cook, heat a large pan over medium heat. Place the marinated chicken thighs in the pan. Drizzle a small amount of the reserved marinade over the chicken immediately to help keep it moist as it sears.
⏱️ 2 min
- 4
Sear the chicken until it is deeply caramelized and a rich brown color. This step is crucial for flavor and appearance, so do not rush it. If the pan becomes dry, add a small splash of water.
⏱️ 8 min
- 5
Flip the chicken and brown the other side until it is also caramelized and cooked through.
⏱️ 8 min
- 6
Once the chicken is cooked through, pour in the remaining marinade. Let the sauce simmer for 2 to 3 minutes, allowing it to thicken slightly and coat the chicken. Taste the sauce at this stage and adjust with a pinch of sugar or a dash of light soy sauce if needed, as sauce brands vary in sodium.
⏱️ 3 min
- 7
Remove the chicken from the pan and let it rest for 5 minutes before slicing. This allows the juices to redistribute, ensuring tender chicken.
⏱️ 5 min
- 8
Slice the chicken char siew and serve immediately with steamed white rice and your favorite greens.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Ah Ma's Chicken Char Siew Rice (阿嬷鸡肉叉烧饭)
For the Chicken Char Siew
- 2 boneless chicken thighs, skin-off
- 2 1/2 tablespoons oyster sauce
- 1 teaspoon dark soy sauce, for color
- 4 tablespoons granulated sugar
- 1 1/2 cups water
- 1 dash white pepper
- 1 dash light soy sauce, optional, for seasoning
For Serving
- 1 serving steamed white rice, as needed
- 1 serving greens, any kind, as needed
Instructions
- 1
In a medium bowl, combine the boneless chicken thighs, oyster sauce, dark soy sauce, granulated sugar, water, and white pepper. Mix well to ensure the chicken is fully coated.
⏱️ 5 min - 2
Cover the bowl and refrigerate the chicken to marinate overnight, or for at least 8 hours. Reserve all the marinade for later use.
⏱️ 480 min - 3
When ready to cook, heat a large pan over medium heat. Place the marinated chicken thighs in the pan. Drizzle a small amount of the reserved marinade over the chicken immediately to help keep it moist as it sears.
⏱️ 2 min - 4
Sear the chicken until it is deeply caramelized and a rich brown color. This step is crucial for flavor and appearance, so do not rush it. If the pan becomes dry, add a small splash of water.
⏱️ 8 min - 5
Flip the chicken and brown the other side until it is also caramelized and cooked through.
⏱️ 8 min - 6
Once the chicken is cooked through, pour in the remaining marinade. Let the sauce simmer for 2 to 3 minutes, allowing it to thicken slightly and coat the chicken. Taste the sauce at this stage and adjust with a pinch of sugar or a dash of light soy sauce if needed, as sauce brands vary in sodium.
⏱️ 3 min - 7
Remove the chicken from the pan and let it rest for 5 minutes before slicing. This allows the juices to redistribute, ensuring tender chicken.
⏱️ 5 min - 8
Slice the chicken char siew and serve immediately with steamed white rice and your favorite greens.
⏱️ 2 min