Sandra Djohan


Chicken Char Siew Pau

300 g chicken fillet

1 tablespoon sesame oil

salt and pepper to taste

2 tablespoon sugar

2 tablespoon oyster sauce

1 teaspoon angkak

1 tablespoon soy sauce

1 tablespoon hoisin sauce

1 teaspoon cornstarch

1/2 teaspoon tapioka powder

1/3 cup of honey

1/2 cup rice wine


  • Soak the angkak with warm water. then drain the water then crushed the angkak with mortar
  • Fillet the chicken to small pieces and mix with all the ingredients.
  • Rest for 30 minutes
  • Take out from the chiller and roast to the oven for 10 minutes, cover the baking pan with alumunium foil, this to help the sauce mix together with the chicken while we baked them
  • Then cool for 20 minutes until room temperature
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