Char Siu Barbecued Chicken with Pickled Cucumber Salad
Photography by Olivia Galletly.
The easiest way to bring impact to barbecue dishes is with a splash, drizzle or baste of a tasty flavour- booster. Whether to liven up a salad or marinade a steak, Lee Kum Kee has you covered — and because the sauces keep brilliantly, you can use them up, to the very last drop!
Serves: 5
INGREDIENTS
1.25-kilogram chicken, butterflied
MARINADE
½ cup Lee Kum Kee Char Siu Sauce
3 tablespoons neutral oil
1 tablespoon Lee Kum Kee Premium Soy Sauce
1 tablespoon rice wine vinegar
2 teaspoons finely grated fresh ginger
3 cloves garlic, crushed
PICKLED CUCUMBER SALAD
1 telegraph cucumber, thinly sliced
1 clove garlic, crushed
¼ cup rice wine vinegar
2 teaspoons caster sugar
large pinch table salt
TO SERVE
2 cups cooked sticky white rice
2 tablespoons sesame seeds, toasted
½ cup coriander leaves
1 red chilli, sliced, optional
METHOD
MARINADE: In a bowl, combine all the ingredients.
Place the butterflied chicken in a roasting dish and brush half of the marinade on both sides. Cover and refrigerate for 2 hours.
PICKLED CUCUMBER SALAD: Place the cucumber in a large bowl with the remaining ingredients. Toss to combine then cover and refrigerate until you’re ready to serve.
Preheat a lidded barbecue to medium.
Place the chicken on the barbecue, skin side down, and grill for 3–4 minutes or until the skin is beginning to char. Turn the chicken over, brush with the remaining marinade and cover. Cook for 10 minutes then reduce the heat to low and cook for a further 40 minutes or until the chicken is cooked through and juices run clear.
Let the chicken rest for 5 minutes before cutting into pieces.
TO SERVE: Serve the chicken with sticky white rice, pickled cucumber salad, toasted sesame seeds, coriander leaves and, if desired, sliced chilli.
COOK’S NOTE: If you don’t have a lidded barbecue, you can grill the chicken on the barbecue first and finish cooking it in the oven. Preheat the oven to 190°C regular bake. Grill the chicken on both sides for a few minutes then place in a roasting dish and bake for 60 minutes or until the chicken is cooked through and juices run clear.
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