Char Siu Chicken Rolls
What You Will Need
Ingredients
- Pickled Vegetables:
- 1 medium carrot, peeled and julienned
- ½ telegraph cucumber, julienned
- ¼ cup rice wine vinegar
- 1 teaspoon sesame oil
- 1 clove garlic, finely grated
- 2 teaspoons caster sugar
- ½ teaspoon sea salt
- To Assemble:
- 1 baguette, cut into 10-13cm chunks
- 2 tablespoons good quality mayonnaise
- 11/2 - 2 cups baby cos lettuce
- ¼ cup coriander leaves
- 1 spring onion, thinly sliced
- ½ green chilli, sliced, optional or hot sauce
Marinade
- Char Siu Chicken:
- 4 boneless and skinless chicken thighs
- ¼ cup Lee Kum Kee Char Siu Sauce
- 2 tablespoons Lee Kum Kee Premium Soy Sauce
- 1 tablespoon neutral oil
- 2 teaspoons grated fresh ginger
- ½ teaspoon garlic powder
Made with
Lee Kum Kee products
How to make it
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Heat the oven to 180ºC fan bake and line an oven tray with baking paper.
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In a medium bowl, combine the julienned carrot and cucumber with the remaining pickled vegetable ingredients.
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In a bowl or high sided dish, combine the chicken and marinade ingredients. Transfer to the prepared oven tray and bake for 20-25 minutes or until golden and cooked through. Slice into 1cm wide strips.
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Fill the baguettes with mayonnaise, salad greens, sliced chicken and pickled vegetables. Top with coriander, spring onion and green chilli or hot sauce.