Zero-Skill Rice Cooker Chicken Char Siu Noodles 电饭锅鸡叉烧面 Chinese BBQ Pork Noodle Recipe for Busy Days

Char siu flavour meets weeknight ease in this Rice Cooker Chicken Char Siu Noodles: set the “White Rice” cycle for hands-off cooking, then strain and thicken a glossy char siu sauce before tossing with springy wonton noodle for a hawker-style bowl at home. I show the simple seasoning for the chicken, how to blanch–refresh–reheat the noodles for the ideal bite, and neat options for thickening in a saucepan or directly in the cooker, so you go from marinade to bowl with minimal washing-up—no oven, no fuss, just juicy char siu-style chicken, silky sauce and bouncy noodle in one pot. Try making the dish and happy cooking.
#chickencharsiu #charsiu #chinesecooking #chineserecipes
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Serves 4-5

For the Char Siu Chicken
2 large boneless, skin-on chicken legs (approx. 630g / 22.2 oz), cut in half
1 tsp five-spice powder
2 tbsp light soy sauce
1 tbsp oyster sauce
2 tbsp brown or granulated sugar
1 tbsp pure honey
1 piece fermented red tofu
2 cloves of garlic, lightly crushed
A pinch of red food colouring (optional)
1 tsp premium dark soy sauce
½ tsp salt
A few dashes of white pepper
A few stalks of spring onions, to place under the chicken

To Thicken the Char Siu Sauce
Reserved marinade from the cooked char siu
A little cornflour slurry (cornflour mixed with cold water)

To Make 1 Serving of Noodles
A handful of leafy greens (e.g., pak choi)
1 nest of fresh wonton noodles (90–110g / 3.2–3.9oz)

Seasoning for the Oyster Sauce Noodles (serves 1)
1 tbsp oyster sauce
1 tbsp premium dark soy sauce
1 tsp sesame oil

Seasoning for the Char Siu Noodles (serves 1)
2–3 tbsp Char Siu sauce, or to taste