Photo: Belle Morizio • Food Styling: Victoria Granof • Prop Styling: Dayna Seman. Photo: Belle Morizio • Food Styling: Victoria Granof • Prop Styling: Dayna Seman
Char siu (meaning “fork roasted”) is a typical cooking style in Cantonese cuisine, in particular for the method behind the beloved steamed pork buns on so many dim sum menus. In Houston chef Chris Shepherd’s succulent long-marinated chicken-based rendition, beet powder lends a naturally bright red color as well as a little sweetness.
Yield: 4–6
Time: 2 days 4 hours
- ¼ cup brown sugar
- ¼ cup honey
- ¼ cup ketchup
- ¼ cup soy sauce
- 3 Tbsp. <a href="http://www.saveur.com/diy-beet-powder-recipe">homemade</a> or store-bought beet powder
- 2 Tbsp. rice vinegar
- 1 Tbsp. hoisin sauce
- ½ tsp. Chinese five-spice powder
- One 4-lb. whole chicken, halved lengthwise, backbone discarded
- 2 Tbsp. vegetable oil
- Kosher salt and freshly ground black pepper
Instructions
- In a large bowl, whisk together the brown sugar, honey, ketchup, soy sauce, beet powder, vinegar, hoisin sauce, and five-spice powder. Add the chicken and toss to thoroughly coat. Cover with plastic wrap and refrigerate for 2 days.
- Heat a grill or grill pan over medium heat. Remove the chicken from the marinade, rub with the oil, and season lightly with salt and black pepper. Place the chicken skin-side down and grill, turning once, until charred and cooked through, about 30–35 minutes. Transfer to a cutting board and set aside to rest at room temperature for 15 minutes before carving into serving-sized pieces. Serve warm.
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