Recipe: Wantan Mee with Chicken Char Siu

Recipe: Wantan Mee with Chicken Char Siu
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A. For the chicken char siu

Ingredients
500g chicken breast

For the marinade
1 1/2 tbsp light soy sauce
1 tbsp cooking oil
1/2 tsp white pepper
3 tbsp honey
2 tbsp oyster sauce
1/2 tsp five spice powder
1/4 tsp grated old ginger

Extra 2 tbsp honey for basting

1. In a bowl, place all the ingredients for the marinade and mix well.

2. Cut the chicken into half lengthwise, then halve it again - you will end up with 4 long strips. Place the chicken into a resealable Ziploc bag and then pour in the marinade. Close the bag, and ensure the chicken is well coated with the marinade. Marinate chicken for at least 6 hours, preferably overnight in the fridge.

3. Preheat oven to 200°C (roast mode).

4. Line a baking tray with tin foil, then arrange chicken in a single layer. Pour over marinade, and cook in oven for 20 minutes. Take out half way to baste the chicken with the marinade and turn over.

5. After 20 minutes, remove tray from oven and drizzle honey on both sides of the chicken and baste. Turn on the grill to highest setting and place under grill for 1-2 minutes (keep an eye as it will brown quickly). You want the chicken to be slightly charred and sticky all over.

6. Remove from oven and rest chicken for 10 minutes. Slice into thick chunks.

B. For the dumpling (sui gao)
Makes 5 sui gao

Ingredients

70g chicken, minced

1 tsp light soy sauce

1/2 tsp sesame oil

A pinch of salt

Frehly ground white pepper

1 tbsp spring onions, finely chopped
5 dumpling pastry skin

700ml chicken stock
Spring onion, finely chopped


1. In a bowl, place the minced chicken with soy sauce, sesame oil, salt, white pepper and spring onions. Mix well and marinate for 10-15 minutes.

2. To wrap dumplings: Prepare a small bowl of water. Take 1 piece of dumpling pastry skin, and place a small mound of filling in the centre. Dip your finger into the water, and run it around the edges of the dumpling wrapper. Bring the opposite edges together to form a semi-circle.

3. Place chicken stock in a saucepan over medium heat and bring to the boil. Once boiling, add the dumpling and cook until the dumplings float to the top, about 2-3 minutes.

4. Serve in a small bowl with some chicken stock and garnish with spring onions.

Note: For wantan recipe, please refer here. The above recipe makes 10 wantans.

C. For the wantan noodles

Ingredients
4 pieces wantan noodles
2-3 bunch boy choy or choy sum

Noodle sauce (per serving)

1/2 tbsp light soy sauce

1/2 tbsp oyster sauce

1/2 tbsp dark caramel sauce

1 1/2 tbsp shallot oil

For shallot oil
2 shallots, finely sliced
7-8 tbsp cooking oil

Pickled green chillies (recipe here)

1 For the shallot oil: In a wok, heat oil over medium heat. Once the oil is hot, add the shallots and cook for 7-8 minutes, stirring occasionally, until the shallots are golden brown. Remove from heat and set aside.

2. Bring a large pot of water to the boil. Blanch the vegetable for 30 seconds - 1 minute, until cooked.  Remove and set aside.

3. Loosen the wantan noodles. Add 1 piece of noodle to the pot of boiling water and cook for 1 - 2 minutes (taste test a strand to check for doneness), then rinse under tap for 10 seconds to remove excess starch. Quickly blanch again in the hot water for 10 seconds and remove. It is best if you have a strainer to help you drain off the excess water.

4. Place ingredients for wantan mee sauce in a bowl and mix well. Add cooked noodles (from Step 2) and mix well to coat. Place noodle on serving plate. Repeat Step 2 and 3 for remaining noodles. You may need to change or add boiling water after cooking 2 portions of noodles (ie when water becomes too starchy).

5. To assemble, place blanched vegetables and chopped char siu on the side of the noodles. Drizzle some shallot oil on the vegetable. Serve a bowl of homemade dumpling with soup and pickled green chillies on the side.

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