Lee Kum Kee Char Siu Honey BBQ Chicken
Char Siu Honey BBQ Chicken, Mushroom Seasoned Egg Fried Rice, Chinese Spiced Salad by Aaj Fernando, Executive Chef, Mitsu
Aaj is an inventive development chef specialising in flavour-driven recipe creation and menu design, known for translating trend-led ideas into dishes suited for high-volume, real-world kitchens.
“The sweet, caramelised Char Siu Honey BBQ Chicken creates a smoky richness that complements the savoury mushroom seasoned egg fried rice and zesty spiced salad.”
Ingredients
Serves 2
Chicken
• 2 boneless, skin-on chicken thighs
• 2 tbsp Lee Kum Kee Char Siu Sauce
• 1 tsp honey
• ½ tsp grated ginger
• ½ tsp grated garlic
• ½ tsp Lee Kum Kee Premium Light Soy Sauce
Egg Fried Rice
• 250g cooked jasmine rice (day-old is best!)
• 2 eggs
• 1½ tsp Lee Kum Kee Premium Mushroom Seasoning Powder
• 1 tsp Lee Kum Kee Premium Light Soy Sauce
• 1 tsp Lee Kum Kee Pure Sesame Oil
• 1 spring onion, finely sliced
• Neutral oil
Chinese Spiced Salad
• A small handful coriander
• A few mint leaves
• A few Thai basil leaves
• Fine shredded spring onion
• 1 tsp Lee Kum Kee Makrut Lime Leaf Flavoured Chilli Sauce
• ½ tsp Lee Kum Kee Rice Vinegar
• ½ tsp Lee Kum Kee Pure Sesame Oil
Method
Marinate the Chicken
1. In a bowl, mix the Char Siu sauce, honey, ginger and garlic.
2. Coat the chicken properly – massage it in. Let it sit for at least 20 minutes (longer if you have time).
Grill to Get That Sticky Finish
1. Heat a pan on medium. Add a little oil.
2. Place the chicken skin-side down first. Don’t touch it. Let it caramelise.
3. After 6-8 minutes, when the skin is deep golden and sticky, flip and cook through.
4. You’re looking for glossy, lacquered, slightly charred edges.
5. Rest it for 5 minutes before slicing.
Egg Fried Rice
1. Heat oil in a pan or wok.
2. Scramble the eggs softly and remove.
3. Add the rice and break it up. You want separated grains, not clumps.
4. Season with mushroom seasoning powder and light soy sauce.
5. Add the egg back in. Finish with sesame oil and spring onion.
6. Taste it. Adjust.
Chinese Spiced Salad
1. Toss the herbs and spring onions gently with Makrut lime leaf chilli sauce.
2. Add the rice vinegar and sesame oil.
3. Toss again to make sure all the dressing coats the herbs.
Plating
1. Rice first, then slice the chicken and lay it neatly on top.
2. Spoon any sticky juices over.
3. Finish with the fresh herb salad.
