Hong Kong style BBQ meats is one of my favourite comfort foods. But I've eaten it so much that sometimes, it's nice to have some variation. This recipe is similar to my dad's but tweaked a bit for my taste.
1. In a large and deep sauce pan, saute garlic, onions and tomatos until soft. About 5 minutes
2. Add in the char siu and saute for another 5 minutes
3. Pour in the broth, water, soy sauce, and sesame oil. Bring to a boil and adjust seasoning to taste. NOTE: The amount of broth and water you add can vary to your taste and preference. We like it with a lot of sauce so I tend to add in extra liquid so that I have plenty to cover my rice with it!
4. Thicken the sauce with the cornstarch slurry. Again, this part will vary to your preference. Some like it more runny and others will like it quite thick.
5. Add in the cilantro and green onions at the end (when the heat is off)
6. Serve with or on top of steamed white rice.
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