LEE KUM KEE
Recipes -
Chicken

Char Siu Chicken Breast with Creamy Potato Mash

Ingredients

Honey  4 Tbsp
Lee Kum Kee (Professional) Chinese Style Honey BBQ Marinade (Char Siu Sauce)  4 Tbsp
Baby carrots (optional) 2
Baby Zucchini (optional) 1-2
Mash Potato
Maris Piper or Yukon Gold potatoes 1kg
Butter 5 Tbsp
Double Cream 10 Tbsp
*Salt & Pepper to taste

Marinade

Method

1 Char Siu Chicken Breast: Marinate the chicken first with Oyster Sauce. Then add 3 tablespoons Lee Kum Kee (Professional) Chinese Style Honey BBQ Marinade (Char Siu Sauce) , evenly coat the chicken well. Transfer the chicken into a heat-safe sous vide bag and seal tightly.
2 Bring a large pot of water to a full boil. Turn off the heat. Submerge the sealed bag in the hot water and cover the pot with a lid. Cook until the internal temperature reaches 65°C (149°F). Remove the chicken from the bag and rest for 5 minutes, reserving 2 tbsp of the cooking juices for the glaze.
3 Prepare the Char Siu Glaze with 4 tbsp Lee Kum Kee (Professional) Chinese Style Honey BBQ Marinade (Char Siu Sauce) , 4 tbsp honey and 2 tbsp reserved chicken cooking juices. Bring a gentle boil over medium heat on the glaze till glossy and lightly thickened.
4 Brush the glaze generously over the chicken. Caramelise the surface with a culinary blowtorch. Repeat the process 5–6 times.
5 Rest the chicken for 3–5 minutes before slicing. Slice while still warm and serve with the mash potato, spooning over any remaining Char Siu glaze.
6 Creamy Mashed Potatoes: Heat the prepared mashed potatoes in a saucepan.
7 Add butter and double cream. Stir until smooth, creamy and heated through.
Serves   4 
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