Easy Chicken Char Siu With Soft Boiled Egg
I tried cooking chicken in the way I made char siu pork previously ’＝’.
I made the Chinese garlic chive flavored boiled egg to accompany the meat with the leftover sauce. I made this with chicken breast meat, and didn't use any water in the sauce. Transfer the sauce to a clean container, and it will keep for about a month in the refrigerator and be used for many things. Recipe by Osakuntochiisan
Easy Chicken Char Siu With Soft Boiled Egg
I tried cooking chicken in the way I made char siu pork previously ’＝’.
I made the Chinese garlic chive flavored boiled egg to accompany the meat with the leftover sauce. I made this with chicken breast meat, and didn't use any water in the sauce. Transfer the sauce to a clean container, and it will keep for about a month in the refrigerator and be used for many things. Recipe by Osakuntochiisan
Cooking Instructions
- 1
Slice the garlic and ginger thinly, and cut the green parts off the Japanese leeks or green onions.
- 2
Start cooking the chicken from the skin side first, and brown both sides.
- 3
Add the sugar, sake, mirin, soy sauce and the chopped up vegetables from Step 1 to the pan in Step 2.
- 4
Simmer for 10 to 15 minutes, then test the chicken for doneness by poking it with a bamboo skewer. If the juice from the chicken runs clear, it's done.
- 5
In a separate pan boil the eggs for 5 minutes after the water comes to a boil to make soft boiled eggs. Peel the shells.
- 6
Turn the heat off the pan in Step 4, add the eggs from step 5 and leave to marinate for half a day or overnight. Turn the chicken and eggs occasionally to let the sauce penetrate them evenly.
- 7
This is the finished item.
- 8
It's also delicious if you grill the chicken a little while brushing on the sauce.
- 9
I stocked the leftover sauce/marinade in the refrigerator. It has a delicious chicken flavor.
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