Char Siu Barbecued Chicken with Pickled Cucumber Salad
What You Will Need
Ingredients
- 1.25 kilogram chicken, butterflied
- 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
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
Made with
Lee Kum Kee products
How to make it
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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.
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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.
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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.
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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.
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To serve: Serve the chicken with sticky white rice, pickled cucumber salad, toasted sesame seeds, coriander leaves and, if desired, sliced chilli.
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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 190ºC 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.