Description
This Chinese BBQ Char Siu Chicken Rice Bowl is a delightful fusion of savory flavors and aromatic spices. The tender, marinated chicken paired with fluffy rice creates a harmonious balance that’s perfect for any meal.
Ingredients
Scale
- 1.5 lbs (680 g) boneless, skinless chicken thighs
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons honey
- 1 tablespoon Chinese rice wine (or dry sherry)
- 1 tablespoon oyster sauce
- 1 teaspoon five-spice powder
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 tablespoon red food coloring (optional, for authentic color)
- 2 cups jasmine rice
- 4 cups water
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1 cup sliced cucumber
- 1 cup shredded carrots
- 2 green onions, chopped
- Sesame seeds, for garnish
- Fresh cilantro, for garnish (optional)
Instructions
- Begin by preparing the marinade. In a medium bowl, whisk together 2 tablespoons of soy sauce, 2 tablespoons of hoisin sauce, 2 tablespoons of honey, 1 tablespoon of Chinese rice wine, 1 tablespoon of oyster sauce, 1 teaspoon of five-spice powder, 1 teaspoon of sesame oil, 2 minced garlic cloves, and 1 teaspoon of minced ginger until well combined. This should take about 2 minutes.
- Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well-coated. Seal the bag or cover the dish and refrigerate for at least 15 minutes, or up to 2 hours for deeper flavor. This step is crucial for infusing the chicken with flavor.
- While the chicken marinates, rinse 2 cups of jasmine rice under cold water until the water runs clear. This helps remove excess starch, resulting in fluffier rice. This should take about 2 minutes.
- In a pot, combine the rinsed rice, 4 cups of water, 1 tablespoon of vegetable oil, and 1 teaspoon of salt. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. Avoid lifting the lid during cooking, as this will release steam and affect the texture.
- After 15 minutes, remove the pot from heat but keep it covered for an additional 10 minutes to allow the rice to steam and become fluffy. This resting period is essential for achieving the perfect rice texture.
- Meanwhile, preheat your grill or a skillet over medium-high heat. Remove the chicken from the marinade, letting any excess drip off. Discard the leftover marinade to avoid contamination. Grill the chicken for about 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Look for a nicely charred exterior and a juicy interior.
- Once cooked, let the chicken rest for 5 minutes before slicing it into thin strips. This resting time helps retain the juices, ensuring each bite is tender and flavorful.
- To assemble the rice bowl, scoop a generous portion of the jasmine rice into a bowl. Top with the sliced Char Siu chicken, then add sliced cucumbers, shredded carrots, and chopped green onions as desired. Finish with a sprinkle of sesame seeds and fresh cilantro if using. Enjoy your colorful and delicious bowl!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Grilling
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Don’t skip the marinating step! Allowing the chicken to sit in the marinade for at least 15 minutes (or longer) enhances the flavor significantly. If you’re short on time, even a quick 15-minute soak will still yield tasty results.