Category: Chinese

Aug 16

Healthy Chinese Chicken Egg Fried Rice


    • 2 cups cooked long grain rice
    • 2 eggs
    • 1 cup chopped frozen vegetables, thawed
    • 1 chicken breast
    • 3 spring onions
    • 2 garlic cloves
    • 2 cm fresh root ginger
    • 2 tbsp vegetable oil
    • 2 tbsp light soy sauce
    • 1 tbsp dark soy sauce
    • 1 tbsp sesame oil
    • 1/2 tsp salt
    • 1/4 tsp black pepper
    • 1 tbsp chopped fresh parsley
    • 1/2 tbsp rice vinegar
    • 1 tsp sugar


    1. Heat up the wok or a pan, cut the chicken into small pieces and season with salt and pepeper. Add one tablespoon of oil to the wok or pan, and stir fry on high heat until the chicken is cooked through and slightly browned.

    2. Remove from the wok and set aside.
    3. Beat the eggs, add them to the pan and scramble them. They should be ready very quickly, 1-2 minutes maximum. Remove from the pan, and set aside.

      4. Add more oil to the pan, then add the chopped spring onions, ginger and garlic, and stir fry for about 30 seconds or so. Add the cooked rice, vegetables, chicken and egg, and mix well.

      5. In a small bowl, combine the soy sauces, sesame oil, rice vinegar and sugar, and mix well, then add to the pan to the other ingredients.

      6. Garnish with fresh chopped parsley, and serve hot.


Mar 29

Pak choi with garlic and oyster sauce



  • 3 bunches of baby pak choi – bottom end removed
  • 3 tablespoons oyster sauce
  • 1/2 teaspoon golden granulated (or castor) sugar
  • 2 teaspoons minced garlic
  • 10 teaspoons water
  • A sprinkle of ground black pepper – optional
  • 1/4 teaspoon sesame oil
  • 3 tablespoons cooking oil



  • Combine the oyster sauce, sugar, sesame oil, and water in a bowl. Stir. Set aside.
  • Combine oil and garlic at the same time in a pan. Turn the heat to on. Cook the garlic in medium heat until it starts to turn light brown.
  • Pour the oyster sauce mixture in the pan and sprinkle some ground black pepper. Stir. Let boil.
  • Add the bok choy. Stir and cover. Cook until the sauce reduces to half. You may add some salt if needed.
  • Transfer to a serving plate. Serve with rice.
  • Share and enjoy!


Bok Choy with Garlic and Oyster Sauce


Oct 24

Garlic Cashew Chicken Casserole



  • Preheat oven to 400 degrees F. Lightly coat a 2-quart rectangular baking dish with cooking spray. Set aside.
  • For sauce, in a medium bowl whisk together broth, hoisin sauce, ginger, cornstarch, crushed red pepper and black pepper; set aside.
  • Lightly coat an extra-large skillet with cooking spray; heat over medium-high heat. Add chicken to skillet; cook until lightly browned. Remove from skillet. Add onion wedges, bok choy, celery, carrots and sweet pepper to the skillet. Cook for 3 to 4 minutes or until vegetables start to soften. Add garlic; cook for 30 seconds more. Stir in the sauce. Cook and stir about 3 minutes or until sauce is thickened and bubbly. Stir in cooked rice and browned chicken.
  • Spoon chicken-rice mixture into the prepared baking dish. Cover with foil and bake about 20 minutes or until casserole is bubbly and chicken is no longer pink (165 degrees F). Sprinkle chow-mein noodles and cashews over. Bake, uncovered, for 4 to 5 minutes more or until noodles and cashews are golden brown. Sprinkle with green onions.


Jun 24

Chicken Satay


stalk lemongrass, ends and outer layer removed, smashed and chopped into 1″ pieces
80 ml coconut milk
225 g boneless skinless chicken thighs, sliced into 1″ pieces
1 tsp. ground turmeric
2 tbsp fish sauce
2 tbsp. brown sugar
2 tbsp. lime juice
cloves garlic, chopped
shallot, chopped
1 tbsp. fresh ginger, chopped
1 1/2 tbsp. chilli paste
125 g smooth peanut butter
60 ml reserved marinade
1 tbsp. low-sodium soy sauce
1 tbsp. lime juice
1 tsp. lime zest
clove garlic, grated
1 tbsp. freshly grated ginger
60 ml boiling water
Chopped peanuts, for garnish
Freshly chopped coriander, for garnish
  1. Soak bamboo skewers in cold water for at least 15 minutes. In a small saucepan over medium heat, combine lemongrass and coconut milk. Bring to a boil, then remove from heat and let cool for at least 10 minutes. Strain and reserve lemongrass pieces for marinade.
  2. In a medium bowl, toss turmeric and chicken together to coat.
  3. In a food processor, combine coconut milk, fish sauce, sugar, lime juice, garlic, shallot, ginger, and chilli paste and blend until smooth, scraping down sides if necessary. Set aside 60ml marinade for peanut sauce.
  4. Pour remaining marinade and reserved lemongrass into the chicken bowl and toss to coat. Let sit at room temperature for 30 minutes or chill in the refrigerator for 2 hours.
  5. Meanwhile, make peanut sauce: In a medium bowl, whisk all sauce ingredients until smooth and well combined.
  6. Preheat grill to medium-high heat. Remove chicken from marinade and spear 3 pieces onto each skewer. Grill, flipping once, until chicken is cooked through and slightly charred, 3 to 4 minutes each side.
  7. Sprinkle satay with chopped peanuts and coriander and serve with peanut sauce.


Jun 24

Honey Garlic Chicken


60 ml low-sodium soy sauce
3 tbsp. honey
cloves garlic, crushed
Juice of 1 lime
2 tbsp. sesame oil, divided
1 tsp. Sriracha
1 tbsp. cornflour
450 g boneless skinless chicken breasts
Freshly ground black pepper
Sesame seeds, for garnish
Sliced spring onions, for garnish
  1. Preheat oven to 180°C. In a medium bowl, whisk together soy sauce, honey, garlic, lime juice, 1 tablespoon sesame oil, Sriracha, and cornflour.
  2. Season chicken with salt and pepper. In a large oven-safe skillet over medium-high heat, heat remaining tablespoon sesame oil. Add chicken and sear until golden, 4 minutes per side. Pour over glaze and transfer to oven.
  3. Bake until chicken is no longer pink, 25 minutes. Heat grill.
  4. Spoon glaze over chicken and grill until caramelised, 2 minutes. Garnish with spring onions and sesame seeds.


Jun 24

Sesame-Ginger Beef


450 g skirt steak, thinly sliced into 1/4″ strips
Sea salt flakes
Freshly ground black pepper
3 tbsp. cornflour
1 tsp. plus 1 tbsp. canola oil, divided
450 g green beans, trimmed
cloves garlic, crushed
3inch piece of ginger, peeled and grated
60 ml soy sauce
1 tbsp. rice wine vinegar
3 tbsp. sugar
spring onions, chopped
1 tbsp. sesame seeds
  1. Place beef in a large mixing bowl and pat dry with paper towels. Season with salt and pepper, toss with cornstarch until well coated, and set aside.
  2. In a large pan over medium-high heat, drizzle 1 teaspoon oil and cook green beans 1 minute. Add 2 tablespoons water and cover with a lid to steam, 1 minute more. Transfer green beans to a plate and discard any excess water.
  3. Return pan to high heat and add remaining tablespoon oil. When oil is almost smoking, add beef. Stir-fry until beef is almost cooked through, 2 to 3 minutes. Reduce to medium heat and add garlic, ginger, soy sauce, vinegar, and sugar; stir quickly to coat the beef. Add back green beans, then top with spring onions and sesame seeds. Serve immediately.


Jun 24

Pork and shrimp siu mai

MAKES: 30 large/45 small

20 grams dried Chinese mushrooms (two to four, depending on size)
150 grams peeled fresh shrimp
350 grams slightly fatty minced pork
15ml light soy sauce
10ml rice wine
5ml sesame oil
¾ tsp fine sea salt
½ tsp granulated sugar
¼ tsp finely ground white pepper
¾ tsp cornstarch
Wheat wrappers, as necessary
Flying fish roe (optional)
Spring onions (optional)

To serve:
Light soy sauce
Sesame oil
Chilli oil or chilli sauce

1 Briefly rinse the dried mushrooms, then put them in a bowl and add cool water to cover. Let them soak for two to three hours or until completely hydrated.

2 When the mushrooms are soft, squeeze out the excess water then cut off and discard the stems. Very finely mince the mushroom caps and the shrimp and put them in a bowl.

3 Add the pork, soy sauce, rice wine, sesame oil, salt, sugar, pepper and cornstarch to the bowl and mix thoroughly.

4 Drizzle in 50ml of iced water and, with your hand, stir the mixture in one direction, until you see long white protein threads forming. This doesn’t take long (about 15-30 seconds, depending on how vigorously you stir) and makes the filling more cohesive.

5 Check the seasonings by shaping a teaspoonful of the filling into a ball and pan-frying it in a skillet. Taste and correct the seasonings of the rest of the filling, if necessary.

6 If making smaller siu mai from larger wrappers, stack about 10 of them at a time, then use a sharp round metal cutter to cut them into 5cm-6cm circles.

7 Put the wrapper in the palm of your left hand (if you’re right-handed) and spoon some filling into the centre. Bring up the sides of the wrapper to form an open-topped dumpling, with pleated sides. The filling should come all the way to the top of the wrapper.

Smooth the surface and press the sides of the wrapper so they adhere to the filling, then flatten the bottom of the dumpling by pressing it onto a work surface so it stands upright. Line a bamboo steamer with a circle of parchment paper and place the dumplings into it, leaving a little space between each one.

8 Pour water to a depth of about 3cm in a wok. Place a round rack with low feet in the wok, cover with the lid and boil the water over a high flame. Place the bamboo steamer onto the rack in the wok and place the lid on top. Steam over a high flame for eight to 10 minutes, or until the siu mai are cooked. Occasionally check the water in the bottom of the wok, and add more boiling water if necessary.

9 When the siu mai are cooked, put a dab of flying fish roe (if using) on each one, or scatter with minced spring onion.

10 Serve immediately, letting each guest make their own dipping sauce with soy sauce, sesame oil and chilli oil or chilli sauce.


May 04

Mum’s Sweet and Sour Pork


Pork tenderloin

1.5 tsp soda bicarb

1 tsp salt

1 tbsp Worcestershire sauce

1 egg

3 dsp cornflour



3/4 pint water

1 tsp salt

1.5 tbsp Worcestershire sauce

1.5 tsp sesame oil

6 tbsp tomato ketchup

6 tbsp sugar

1.5 tbsp soya sauce

+ 1 tbsp cornflour mixed with water


Pork – cut into rounds and flatten. Mix the cornflour with the egg, bicarb, salt and Worcestershire sauce and use to coat the pork. Then deep fry the pork.  Can be frozen at this point.

Preheat the oven to 180 degrees and put pork in an ovenproof dish.  Cook pork for around 15 minutes whilst making the sauce.

Put all ingredients for sauce, except cornflour, in a saucepan and heat, stirring frequently.  Bring to boil then simmer for around 5 minutes.  Then add cornflour and mix well.  Pour this over the cooked pork and cook in oven for a further 5-10 minutes.

Serve with rice.


Dec 24

Cola ham with brown sugar, orange and honey glaze

2kg unsmoked boneless gammon joint

2l cola (not diet)

1 carrot, chopped

1 onion, peeled and quartered

1 cinnamon stick

1/2 tbsp peppercorns

1 bay leaf


1 cup light brown sugar

1/2 cup orange juice

1/2 cup honey

1 tsp cinnamon

1/2 tsp cloves


Put gammon in large pan and cover with cola. Add carrot, onion, cinnamon, peppercorns and bay leaf.

Bring to boil then turn down to simmer for around 2.5 hours, topping up with boiling water if necessary to keep gammon fully covered.

Carefully pour liquid away then let ham cool.

Meanwhile, preheat oven to 170C (fan). Lift ham into roasting tin then cut away skin leaving an even layer of fat. Score fat all over in criss-cross pattern.

Put all glaze ingredients in small saucepan and boil together on medium heat and cool for several minutes to thicken.

Then pour onto ham and place in oven to bake for 45 minutes. Baste a couple of times.

Remove from oven and leave to cool or serve. Slice – can be served cold for the next couple of days ahead.


Dec 23

Sweet-and-Sour Pork Skewers with Pineapple

6 servings


½ cup pineapple juice

¼ cup rice vinegar

2 tablespoons ketchup

1 teaspoon sriracha

1 tablespoon soy sauce

1 garlic clove, minced

3 tablespoons sugar

2 teaspoons cornstarch


1½ pounds pork tenderloin, cut into cubes

1 pineapple—peeled, cored and cubed

Extra-virgin olive oil, as needed

Salt and freshly ground black pepper

1 bunch scallions, thinly sliced

1. MAKE THE SWEET-AND-SOUR SAUCE: In a small pot, combine the pineapple juice with the rice vinegar, ketchup, sriracha, soy sauce and garlic. Bring the mixture to a simmer.

2. In a small bowl, whisk the sugar with the cornstarch to combine. Add the sugar mixture to the pot and whisk well.

3. Simmer until the sauce thickens, 3 to 4 minutes. Set aside.

4. MAKE THE SKEWERS: Arrange the pork and pineapple on the skewers, alternating between the two. Repeat until all the skewers are assembled.

5. Brush the skewers with olive oil on both sides and season with salt and pepper. Working in batches, cook on a preheated grill or grill pan until nicely charred on both sides, 4 to 5 minutes per side.

6. While the skewers are still hot, brush generously with the sweet-and-sour sauce. Garnish with scallions and serve.