We make our own char siu marinade of garlic, red bean curd, red miso, five spice, honey, soy sauce, rice vinegar and sherry and process til smooth. By making our own marinade, we know what goes into it - some funky stuff, to be sure, like preserved red bean curd and red miso - but no rubbish or preservatives, and we keep the ingredients gluten free.
We marinate the chicken supremes and then vacuum-seal them tightly so that the flavours permeate the chicken breasts.
Free-range chicken supremes, garlic, preserved red bean curd (water, soy beans, salt, red wine, yeast, rice), five spice, honey, soy sauce (gluten free), red miso, white rice vinegar, dry sherry.
|PER 100G (RAW)||PER AVG SUPREME|
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
You can treat this chicken as you would Peking duck - it has a similar flavour profile, though of course, being chicken, it's leaner - ie, slice finely and wrap in Chinese pancakes with hoisin sauce, batons of cucumber and spring onions. Yum.
You could also make more of a proper dinner of it by roasting and serving with an Asian herb salad or slaw and steamed rice or noodles.
Please Note: this dish contains raw chicken and should be fully cooked before consumption.
TO COOK: these chicken supremes are really easy to cook - just defrost and place on a baking-paper lined oven tray and spray or drizzle with olive oil.
Bake in a preheated 200C oven for 25 minutes or until fully cooked.
Remove and cover with foil and allow to rest for 5 minutes.
DEFROST INFORMATION: may be defrosted overnight in the fridge or cooked straight from frozen. Once defrosted, keep refrigerated and cook within 48 hours.
Cooking instructions are guidelines only. Ovens vary; please adjust cooking times accordingly and ensure your food is piping hot before serving.