I have a friend who is Chinese, and who knows all the best places to buy Chinese barbecue pork. If you happen to pop by on a day when he has brought some home he will always share. There is no pretense of incorporating it into a meal, he’ll just pull it out and you all, dig in and bliss out.
Barbecue pork is one of my favourite Chinese dishes and the only other place that I tend to have it is at yum cha – which I don’t do often enough! A key ingredient in this pork dish is Char Siu sauce, which is used to marinate the meat.
I have stolen the Char Siu marinade idea to use with chicken to make a super fast super easy and super tasty meal – usually served on a soccer training night, when the older sprog comes home cold, ravenous and impatient.
You can make home made char siu sauce, but because I am going for super quick, I usually cheat and buy the sauce.
- peanut oil for stir frying
- 850 g chicken thighs, cut into thirds
- 120 g Char Siu sauce
- 1 t five spice powder
- 7 shallots, chopped
- 1/3 bunch corinder leaves, finely chopped
- juice 1/2 lemon
Place chicken, sauce, five spice powder and shallots into bowl to marinate for minimum of 30 minutes.
Heat oil in wok or large non-stick frying pan, and add chicken mixture. Cook on high heat until meat changes colour, then reduce heat to finish cooking. Add coriander and lemon juice when you reduce the heat. Serve on rice or rice noodles, with steamed greens on the side.