MARION'S KITCHEN

MARION'S KITCHEN_CHAÎNE YouTube

MARION'S KITCHEN_SITE WEB

Ingredients

4 skin-on, boneless chicken thighs (or any skin-on chicken pieces)

3 tbsp hoisin

2 tbsp honey

1 tbsp oyster sauce

1 tbsp dark soy sauce

3 garlic cloves, finely grated

2 tsp Homemade Chinese Five Spice (you can use store-bought too)

400g Chinese broccoli (gai larn)

steamed rice to serve

Basting Sauce:

2 tbsp honey

1 tbsp dark soy sauce

Instructions

STEP 1
In a large bowl, combine the hoisin, honey, oyster sauce, dark soy sauce, garlic and Chinese five spice. Add the chicken pieces and mix until well coated. Marinate for at least 2 hours and up to overnight.
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STEP 2
Preheat oven to 180°C/356°F (fan-forced).
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STEP 3
Line a large baking tray or roasting dish with foil. Top with a baking rack. Place the chicken pieces onto the baking rack. Cook in the oven for 10 minutes.
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STEP 4
While the chicken is cooking, steam the Chinese broccoli in a bamboo steamer. Or alternatively, place the broccoli in a microwave safe bowl, add a ¼ cup water. Then cover with cling film and microwave on high for 2 minutes. Leave covered until ready to serve.
STEP 5
Mix the basting sauce ingredients together in a small bowl.
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STEP 6
Remove the chicken from the oven and brush the top of the pieces with the basting sauce. Place back into the oven to cook for a further 5 minutes or until cooked through.
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STEP 7
Serve with steamed Chinese broccoli and rice.

MARION'S KITCHEN_CHAR Siu BBQ

Ingredients

1.5 kg (3.3 lb) piece pork neck (also called boston butt or pork shoulder)

¼ cup hoisin sauce

¼ cup brown sugar

¼ cup Chinese Shaoxing wine*

¼ cup honey

3 tbsp light soy sauce

2 tbsp oyster sauce

1 tsp sea salt

½ tsp Chinese 5-spice powder

3 garlic cloves, finely grated

1 tbsp beetroot powder* OR SIROP DE XERÊS

Instructions

STEP 1

Slice the pork neck lengthways to form 3 long pieces.

​STEP 2

Place all ingredients except the pork into a large bowl and mix until well combined.

​STEP 3

Place the pork and the marinade in a ziplock bag. Seal and shake well until the pork is evenly coated. Set aside to marinate in the fridge overnight.

​STEP 4

Preheat oven to 180°C/350°F.

​STEP 5

Line a roasting tray with foil. Place a rack on top. Remove the pork pieces from the marinade and place onto the rack. Pour water into the bottom of the roasting tin (ensure the water level is below the pork). The water and the foil will help to stop the sweet marinade from burning on your roasting tray. Cook in preheated oven for 20 minutes.

​STEP 6

In the meantime, pour the marinade out of the ziplock bag and into a small saucepan over medium heat. Bring to the boil and simmer for 5 minutes or until thickened slightly. Remove from heat and divide the mixture between 2 bowls. One half will be for basting and the other can be used as a serving sauce.

​STEP 7

Remove the pork from the oven. Baste both sides of the pork with the thickened marinade. Place back into the oven to cook for another 20 minutes or until cooked through. Remove from the oven, add another layer of basting sauce and rest for 10 minutes before slicing.