Roasted Char Siu Chicken in Lettuce Cup


1 Marinate the chicken in the Lee Kum Kee (Professional) Gluten Free Oyster Sauce and Lee Kum Kee (Professional) Chinese Style Honey BBQ Marinade (Char Siu Sauce) (set aside 4Tbsp for glazing) for at least 30 minutes.
2 Preheat the oven to 190C/ 170C fan/ gas 5 and roast the marinated chicken for 15 minutes.
3 Then turn the meat and roast for another 10 minutes on the other side. Check the chicken is cooked by piercing the thickest part with a skewer and the juices should run clear.
4 Brush on the remaining 4Tbsp Lee Kum Kee (Professional) Chinese Style Honey BBQ Marinade (Char Siu Sauce) and cook for a further 5 minutes. Remove the chicken from oven, leave to rest for 5 minutes before serving.


1 Serving Suggestion:
2 Debone cooked char siu chicken leg when cool to touch and dice into 1 to 1.5 cm cubes.
3 Soak some rice vermicelli in hot water. Once soften, remove and drain. Dress with Lee Kum Kee Pure Sesame Oil and Lee Kum Kee (Professional) Premium Light Soy Sauce . Set aside.
4 Prepare some iceberg lettuce tear them into palm size, wash & spin dry.
5 Julienne some carrots, peppers and spring onions. Mix well and season with a pinch of salt.
6 To assemble, take a piece of lettuce, take a handful of rice noodles, then layer with julienne vegetables and top with char siu chicken. Garnish with some toasted sesame seeds.
8 Lee Kum Kee (Professional) Chinese Style Honey BBQ Marinade (Char Siu Sauce) is a perfect marinade for chicken, pork and paneer, but is also great as a stir fry sauce.
9 Other ideas for serving: Use it as a topping for a tasty rice or noodle bowl or roll up a tortilla with this filling and some extra crunchy salad for a simple but flavoursome burrito.
Serves   4 
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