Ah Ma's Chicken Char Siew Rice

Ingredients

• 2 boneless chicken thigh (skin-off)
• 2.5 tbsp oyster sauce
• 1.25 tsp dark soy sauce (for color; source suggests 1-1.5 tsp)
• 1.25 cup water (source suggests 1-1.5 cups)
• white pepper (a dash)
• 4 tbsp sugar (can reduce to 2-3 tbsp for less sweetness)
• steamed white rice (for serving)
• leafy greens (for serving)

Steps

1. 1

   Combine the chicken thighs, oyster sauce, dark soy sauce, water, white pepper, and sugar in a container. Marinate the chicken overnight in the fridge. Keep all the marinade as it will be used during the cooking process.

2. 2

   Heat a pan over medium heat. Place the marinated chicken in the pan and immediately drizzle a little of the marinade over it to keep the meat moist as it sears.

3. 3

   Sear the chicken until it is caramelized and deep brown. Do not rush this step, as the color provides the characteristic char siew appearance.

4. 4

   Flip the chicken and brown the other side. Once the chicken is cooked through, pour in the remaining marinade.

5. 5

   Let the sauce simmer for 2–3 minutes. Taste the sauce while it simmers; adjust with a pinch of sugar or a dash of light soy sauce if needed depending on the saltiness of your specific brands.

6. 6

   If the pan gets too dry during the simmering process, add a small splash of water.

7. 7

   Remove the chicken from the pan and let it rest for 5 minutes before slicing.

8. 8

   Serve the sliced chicken over steamed white rice with a side of greens, drizzling the thickened sauce from the pan over the top.

Notes

Air Fryer Method: You can air fry the chicken until cooked and caramelized, but you must heat the marinade separately in a pan until thickened to use as a drizzle. Storage: The marinade is boiled at the end of the cooking process, making it safe to use as a sauce.

Nutrition per serving

• main
• chicken
• char siew
• Chinese
• easy
• dinner
• meal prep