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Char siew chicken pizza

by Debbie Teoh

Debbie Teoh - 12 April 2012 5:34 PM | Updated 12 Nov 2013

Char siew chicken pizza

Photo: Debbie Teoh

Char siew, also called chashao in Mandarin, can be a substantial topping for pizzas. This flavoured barbecued meat, usually pork, is a popular Chinese dish. Prepare the sauce up to five days in advance and just cook the pork or chicken when needed to make the pizza.

Recipe serves 8-10
Difficulty:
 
Medium
Preparation time: 20 minutes

Cooking time: 10-15 minutes

Ingredients

For the sauce:
250ml water 
2 tablespoons oyster sauce
½ teaspoon Chinese five spice powder
¼ teaspoon ground pepper
10g garlic, finely chopped
50g rock sugar
1 teaspoon salt or to taste
½ tablespoon dark soya sauce
1 teaspoon chicken stock granules
¼ teaspoon sesame oil
2 chicken whole legs deboned (560g), marinated with some cornflour
1 teaspoon tapioca flour + 2 tablespoons water (for a thickening solution)
3 pieces 10” round ready-made pizza base (store-bought)
100g mozzarella cheese
1 big onion, peeled & sliced
4-5 pieces fresh mushroom, sliced
1 stalk spring onions, sliced
Toasted sesame seeds for garnishing

Method

For the sauce:
1. Cook all sauce ingredients over medium heat until sauce reduces by a quarter.
2. Add chicken and cook for five minutes or until just cooked.
3. Remove chicken and slice into pieces when cooled.
4. Thicken the balance of the sauce with thickening solution and remove from heat.
5. Cool sauce and use later on the pizza.
6. Sauce may be prepared up to five days in advance.

To assemble the pizza:
1. Pre-heat oven to 180°C, grease a tray and place pizza base over it.
2. Spread char siew sauce over the pizza base, top with sliced onions and mushroom.
3. Lay on the chicken and mozzarella cheese, and bake in pre-heated oven for 10-15 minutes.
4. Top with spring onions and sesame seeds before serving.

 


With more than 10 years experience in the food industry, Debbie Teoh is a true-bred Nyonya who hails from Malacca, Malaysia. She is the author of numerous cookbooks, including 'Underwraps' by Marshall Cavendish Cuisine as well as 'Penang Food Guide & Cookbook' and 'Nyonya Flavours' by Star Publications. Teoh develops and tests recipes for companies, and contributes articles to magazines. She is also a Nyonya food consultant for Tourism Malaysia.