Suzie Lee's delicious sweet and sticky Chinese chicken
If you’re in need of a hump day pick-me-up, Suzie Lee has just the thing. She’s back in the kitchen to whip up a healthy dish full of colour and packed with flavour - her deliciously simple Sweet & Sticky Chinese Chicken.
Suzie’s chinese chicken noodle bowlServes 4
For the char siu chicken:
500g chicken mini fillets
15g black treacle
10g brown sugar
30g hoisin sauce
10g dark soy sauce
1 tsp chinese five-spice powder
1 tsp vegetable oil
20g oyster sauce
1 tsp red food colouring
For the noodle bowl:
1 packet of dried instant ramen noodles
½ tbsp light soy sauce
½ tsp Chilli oil
¼ tsp garlic powder/granules
¼ tsp onion powder.
200ml - 400ml teaspoon chicken or vegetable stock
1 tsp toasted sesame oil
white pepper and salt
boiled or fried eggs
leftover cooked meat
To make the chicken:
1. Place a bowl on a set of scales, then put a sandwich bag in the bowl and measure all the ingredients for the marinade directly into the bag.
2. Add the chicken mini fillets and swish the marinade around the fillets.
3. Put the bag flat on a baking tray (pan) so the maximum amount of marinade is surrounding the meat and leave for at least 5 minutes, but for even better results keep in the fridge overnight.
4. Turn your grill to high and line the grill tray with foil. Place the marinated chicken pieces on the tray and baste them with the marinade from the bag using a pastry brush. Grill for about 5 minutes on each side until cooked through and slightly charred.
To make the noodle bowl:
1. Cook the noodles according to the instructions on the packet, but for a minute less (no more than 3 minutes), then rinse under cold running water immediately after straining them. The instructions will not suggest rinsing the noodles but this stops them from going too mushy.
2. Put the light soy sauce, chilli oil (if using), garlic powder or granules and onion powder in a large serving bowl and mix to combine.
3. Bring the stock to the boil, add half to the serving bowl and mix. Place the noodles in the stock, toss, then season to taste. If you like more liquid, add more of the boiled stock.
4. Arrange whatever you like on top: I don't think any bowl of instant noodles I have made has ever been the same, as I always have different things in my fridge and cupboards to put on top!