Goodfood Travels: Hong Kong Char Siu Chicken
with Baby Bok Choy
660 cals
30 mins
Description
Goodfood goes global! We’re travelling the world in search of culinary inspiration, and bringing you our best finds. Next stop: Hong Kong, a centre of Cantonese cooking, where barbecued meat called char siu hangs in shop windows. We’re recreating those salty, sweet flavours, and baking them right into chicken.
Contains:
Oysters • Sesame • Soy • Sulphites • Wheat
Ingredients
for 2 servings
(Double for 4 portions)
4 Canadian-raised chicken thighs (air chilled)
3 Garlic cloves
340g Baby bok choy
30ml Hoisin sauce
30ml Soy sauce (low sodium)
160g Jasmine rice
20g Brown sugar
30ml Oyster sauce
30ml Rice vinegar
12g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Nutrition
Total fat | 10g |
Saturated Fat | 2g |
Sodium | 2320mg |
Total carbs | 95g |
Sugar | 25g |
Protein | 43g |
Fibres | 2g |
Recipe Instructions
- Preheat the oven to 450°F.
- Mince the garlic.
- Remove the root ends of the bok choy; halve lengthwise (quarter if large).
- In a small bowl, combine ½ the hoisin and 2 tbsp water (double for 4 portions).
- Pat the chicken dry.
- In a medium bowl, combine the soy sauce, oyster sauce, vinegar, brown sugar, spices and remaining hoisin. Add the chicken; toss well.
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
- Transfer the chicken* and sauce to a medium baking dish.
- Roast, flipping and basting the chicken with the sauce halfway, 20 to 24 min., until cooked through.
- Chicken breasts: same instruction as above.
- In a large pan, heat a drizzle of oil on medium.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the bok choy and hoisin-water mixture. Sauté, 2 to 3 min., until wilted.
- Divide the rice, bok choy and chicken between your plates.
- Spoon any remaining sauce over the chicken. Bon appétit!