Homemade Char Siu Sauce【自制叉烧酱】

I made Wonton Mee & My Special Gon Loh Sauce few days back with my homemade Chicken Char Siu, a variation of the Char Siu which is commonly made with pork.

This Char Siu Chicken turned out delicious and very good looking, the secret to the beautiful red color is my homemade Ang Chow, which is a very healthy alternative to food dye, those who have not tried it, should explore and see! Adding the plum sauce also gives the dish fruity flavor, which is very tasty.

之前上了干捞云吞面的帖子之后收到几个朋友的短信询问鸡肉叉烧的做法，这款鸡肉叉烧我经常做，成品拿来做包子，炒饭，炒面都很好。

我用的是自制的红糟染的色，让小朋友吃我很放心。加了苏梅酱让做出来的叉烧带有清香的果味，更美味。

Ingredients：
4 pieces around 350-400 gms of organic chicken thigh (skinned and boned)

2 tablespoons Cantonese rose wine

1 tsp salt

1 tablespoon Ang Chow or dark soy sauce

2 tablespoon Soy sauce

3 tablespoons Sugar

1 tablespoon Honey

2 tablespoon Plum sauce

材料：

4 块 大约350-400 克的 无骨去皮鸡腿肉。
2 大勺 玫瑰露酒
1 小勺 盐
1 大勺 红糟 或 红曲粉代替
2 大勺 酱油
3 大勺 糖

1 大勺 蜂蜜

2 大勺 苏梅酱

1. Mix together all the ingredients for the sauce, and use half of the sauce to marinate the chicken piece for 3-4 hours, turn the chicken once or twice in between. Keep the remaining sauce in a bottle in the refrigerator.

2. Heat up the oven to 350F, spray some oil on a baking sheet. Place chicken pieces on it, and bake for 15 minutes.

3. Turn the oven to broil. Broil the chicken pieces for 8 minutes, take out, brush a layer of marinates on it.

4. Broil for another 8-10 minutes or until charred. You can also brush one more layer of marinate in between.

Let cold before slicing

1. 把酱料里的材料都混匀后一半倒入鸡肉里拌匀腌制 3-4 小时, 间中翻面一两次。剩下的酱料装罐冷藏。

2. 烤箱预热至 350F （170 C), 烤盘抹上一层薄薄的油，把鸡肉块放烤箱。

3. 把烤箱转至 broil （上火，高）， 烤制8分钟，取出刷上一层腌料。

4. 再入烤箱烤制8-10分钟或至边上有点焦黑。间中也可以取出多刷一遍的腌料，会更好吃。

冷却切片即可。