Char Siew Chicken & Cucumber Salad



It’s been so long since my last post that I’d actually forgotten which blog provider I’d use! After a round of frantic trial and error, I’m relieved to have found my place again in the big wide internet world. So many things have happened since. I’ve changed jobs, changed houses, changed countries. We’re living in Singapore now and while the food here is varied, the lack of locally grown produce can be frustrating!

One thing that hasn’t changed though, is my love for kitchen gadgets. My newest toy is the Korean Happy Call Pan. With a name like that, it’s difficult to take it seriously, but this pan does the job! It’s quick and easy and virtually mess free.

Here’s my recipe for Char Siew Chicken paired with a really simple cucumber salad.

For the chicken:

You’ll need:

  • 2 Maryland skinless chicken pieces (I got the butcher to cut each into 2 pieces)
  • 2 tablespoons oyster sauce
  • 1 tablespoon honey
  • 1 tablespoon sugar
  • 1 tablespoon sesame oil
  • 2 tablespoons soy sauce
  • 2 clovers garlic (crushed)
  • White pepper to taste
  • Red food colouring (optional)
  • Salt to taste (optional as we have the soy sauce anyways)


Mix all the ingredients and marinade the chicken for as long as you can. Over night is better. Heat the Happy Call Pan on medium high. Drizzle a little oil and spread chicken out and close pan.

Cook on high for 5 minutes. Turn the chicken, cook on high for another 5 minutes. Reduce heat to medium, continue cooking for another 4-5 minutes. Switch off flame and leave the pan as is for another 10 minutes. Chicken will rest and the marinade will form a nice sticky glaze. Serve hot as is or with rice or a salad! Enjoy!

To cook in an oven:

Pre-heat oven to 230 c. Place chicken on a tray and bake for 17-20 minutes. Remover from oven and cover loosely with foil. Allow to rest for 20 minutes before serving.

For the salad:

You’ll need:

  • 2 large cucumbers (Chop roughly in largish pieces)
  • 3 tablespoons rice vinegar
  • 3 tablespoons soy
  • 1 tablespoon sugar
  • 1 table spoon sesame oil
  • 1/2 tablespoon chilli sauce (I used a Chinese ginger-chilli sauce)


Mix all the ingredients and leave in the fridge until ready to eat. Garnish with herbs and sesame seeds if you wish. Enjoy!

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