One of my favorite things to order whenever I go for dim sum is their BBQ chicken buns, or char siew chicken buns. There are a number of good halal dim sum places in KL, but we rarely eat out anyway, so meals there are few and far between usually.
Here’s my first attempt at making my own chicken char siew, to be used for the pau filling. I got this recipe from Jasmine Hoo, one of my Cooking With Philips Pressure Cooker Facebook groupmates, modified using permissible ingredients, of course.
This was my first time deboning chicken legs. I referred to this video on how to do it, and found it very useful. However my first time making this I didn’t roll the meat up and tie it with kitchen string, however given how tender the meat got after 25 minutes in the pressure cooker, I think I’ll try it next time. For now the recipe is written as how I made it the first time.
I’m super pleased with how it turned out! Can’t wait to make the buns!
Chicken Char Siew
- 4 (about 1 kg) whole chicken leg
- 120 grams oriental BBQ sauce
- 2 tablespoons brown sugar
- 1 tablespoons honey
- 2 teaspoons oyster sauce
- 1 tablespoon apple juice OR air tapai pulut (optional)
- 5 cloves garlic, chopped
Debone the chicken legs, trimming off excess skin and fat.
Tie up the chicken legs using kitchen twine. You can watch this video on how to do it.
In a large bowl, add the chicken and all the ingredients.
Mix until thoroughly combined.
Marinate in the fridge, covered, for a few hours or up to 24 hours.
In your pressure cooker pot, add the chicken and all the marinade.
Close and seal the lid and cook, using the Steam/Stew program, 25 minutes.
When the timer is up, let the pot depressurize naturally. Remove the lid and turn on the Bake mode.
Continue cooking the chicken. Flip them over after 3 minutes, and cook for another 3 minutes.
Using a pair of tongs or a slotted spoon, remove the chicken from the pot. Reserve the sauce for serving.
Return the chicken to the pot and continue cooking, a few minutes on each side, until the desired color and browning is achieved.
Let cool completely, then slice and use as required.