Serves: 8-10
Another asian inspired pizza, ‘Charsiu’ takes a different role by going on a pizza. Charsiu (also spelled chasu, cha siu, chashao, and char siew), otherwise known as barbecued meat (usually pork) in China or Chinese-flavored barbecued meat. Prepare the sauce up to five days in advance and just cook the chicken when needed to make the pizza.
Preparation time: 20 minutes:
Baking time:10-15 minutes
Ingredients:
Sauce:
250ml water [1 Cup] water
2 Tbsps oyster sauce
½ tsp Chinese five spice powder
1/4 tsp ground pepper
10g garlic, finely chopped
50g rock sugar
1 tsp salt or to taste
1/2 Tbsp dark soya sauce
1 tsps chicken stock granules
¼ tsp sesame oil
2 chicken whole legs deboned [560g], marinated with some cornflour
1 tsp tapioca flour + 2 Tbsps water [thickening solution]
3 pcs 10” round Pizza base – store-bought
100g Mozzarella cheese
1 Big onion, peeled & sliced
4-5 pcs fresh Mushroom, sliced
1 stalk Spring onions, sliced
Toasted Sesame seeds for garnishing
Method:
To prepare sauce:
1. Cook all sauce ingredients over medium heat until sauce reduces by quarter.
2. Add chicken and cook for five minutes or until just cooked.
3. Remove chicken and slice into pieces when cool.
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 can be prepared up to five days in advance.
To assemble pizza:
1. Pre-heat oven to 180 degree Celsius, grease a tray and place pizza base over.
2. Spread charsiu sauce over, top with sliced onions and mushroom.
3. Sprinkle the chicken charsiu over, 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 is a true-bred Nyonya who hails from Malacca. She is the author of numerous cookbooks, including “UNDERWRAPS” by Marshall Cavendish Cuisine and “Penang Food Guide & Cookbook” and “Nyonya Flavours” by Star Publications. Debbie develops and tests recipes for companies, and contributes to magazines. She is also a Nyonya food consultant for Tourism Malaysia.
For more recipes, check out our recipe section.
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