Char siu chicken supremes
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 till smooth. By making our own marinade, we know what goes into it - some funky stuff, to be sure, 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, garlic, preserved red bean curd (water,
You can treat this chicken as you would Peking duck - it has a similar flavour profile, though of course, being chicken, it's leaner - i.e. 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.
Frozen product. Defrost in refrigerator. Once defrosted, cook, and consume within 48 hours.
Please note - this dish contains raw chicken and should be fully cooked before consumption.
Defrost fully and place on a baking paper-lined oven tray. Bake in a preheated 200C oven (FF) for 25 minutes or until fully cooked. Remove and cover with foil and allow to rest for 5 minutes before slicing.