Kung Pao Chicken

Kung Pao Chicken

Food culture  Food Culture

Kung pao chicken is one of the most famous and delicious Chinese dishes, which comes from Sichuan cuisine of Qing dynasty. However it has many kinds of methods to cook, and has been popular all over the world now.

Material  Material

  • Fresh grade breast  250 grams of Fresh grade breast
  • Peanuts  50 grams of Peanuts
  • Asparagus lettuce  50 grams of Asparagus lettuce

Ingredients  Ingredients

dark soy sauce  1 spoon of soy sauce                         Vinegar  2 spoons of Cooking wine

white sugar  1 spoon of White sugar                    salt  1/2 spoon of Salt

Chili  5 Chili                                                  Chinese red peppers  15 Chinese red peppers

Essence of chicken  1/2 spoon of Essence of chicken    Starch  2 spoons of Starch

green onion  3 grams of Green onion                   Starch  3 grams of Ginger

Garlic  5 grams of Garlic

Method  Method

Step 1. Wash 250 grams of chicken, cut it into 1 cm size cubes;

Step 2. Put them into a bowl, add 1 spoon of starch and a half spoon of salt, mix them well and set aside;


Step 3. Wash 50 grams of peanuts and 50 grams of asparagus lettuce, cut the asparagus lettuce into 1 cm size cubes, add 1 spoon of salt and mix them well; Step2

Step 4. Mince 3 grams of ginger and 5 grams of garlic, cut 3 grams of green onion and chili into 2 cm long segments;

Step 5. Add 1 spoon of soy sauce and vinegar, one spoon of white sugar,  1/2 spoon of essence of chicken, one spoon of starch in a bowl, add 3 spoons of water and mix them well;


Step 6. Heat 3 spoons of oil in a wok, add the chili and Chinese red pepper, fry until them turn golden color;


Step 7. Put the diced chicken, stir fry until the surface turn white;tep 8. Cover the wok, stew over small fires for one hour, and finally add one spoon of salt.


Step 8. Put the diced asparagus lettuce and green onion, stir fry them for 2 minutes until the meat get ripe; Step6

Step 9. Add 50 grams of peanuts, pour the prepared sauce in step five, stir fry for 10 seconds;

Step 10. Put them into a plate.


features  Features

  • Golden color, rich in nutrition;
  • Tender and juicy in chicken, fragrant and crisp peanut;
  • A flavor of salty and spicy, sweet and sour.

Tips  Tips

  • You’d better cut the chicken into same size.
  • Don’t fry the chili and Chinese red pepper for too long, or it will lose the fragrance.

Red-cooked Pork

red cooked pork

Food culture  Food Culture

The red cooked pork is one of the most common Chinese home cooking dishes. There are many flavors all over China, but among them Shanghai local flavor is the most famous one.  Its thick red oil sauce makes it very popular.


Material  Material

  • pork belly  300 grams of Pork belly


Ingredients  Ingredients

dark soy sauce  2 spoons of Dark soy sauce      cook wine  2 spoons of Cooking wine

white sugar  2 spoons of White sugar          salt  1 spoon of Salt

Ginger  5 grams of Ginger                     green onion  5 grams of Green onion

star anise  3 grams of Star anise               Dried tangerine peel  3 grams of Dried tangerine peel


Method  Method

Step 1. Wash 300 grams of belly pork, cut it into 2 cm size pieces;

Step 2. Cut 5 grams of green onion into small pieces, 5 grams of ginger into slice;

redcookedport_Step1Step 3. Pour 3 spoons of oil into the wok, just cover the bottom, and heat for a while;

Step 4. Add 2 spoons of white sugar and stir-fry for 30 seconds;


Step 5. Add the pork pieces, stir-fry until the pork has become black and red color;


Step 6. Add 500 grams of water just cover the meat, 2 spoons of dark soy sauce and cooking wine, stir for 2 minutes;

Step 7. Add the green onion and ginger slices, 3 grams of star anise and tangerine peel, with the fire to boil the broth;


Step 8. Cover the wok, stew over small fires for one hour, and finally add one spoon of salt.


features  Features

  • Golden color, taste soft;
  • A little fat but not greasy.

Tips  Tips

  • We can also add Chinese cabbage, tofu, potato or carrot above the pork in the bottom of the wok, in order to get a great variety of delicious stew.

Stir-fry Holland Peas Preserved Meat/Pork 何兰豆腊肉

This is a great website that a friend referred me to. Amy, I see that the recipes are all tested recipes – dishes that are cooked in your kitchen ! Good pictures too. I tried the Savoury Cake and my family loved it.

I’m sharing a preserved meat recipe, which my family likes very much.

Stir-fry Holland Peas Preserved Meat/Pork(何兰豆腊肉)

200g preserved meat (腊肉)
250g holland peas (何兰豆)
½ tsp salt
2 Tbsp cooking oil

1.Clean peas and peel off hard stringy sides, if any.
2.Wash waxed meat and steam for 8 minutes. Then cut slices.
3.Heat up wok with cooking oil, fry holland peas and salt.
4.Add waxed meat slices and mix well. Serve hot.

Stewed Pork Leg with Peanuts

This is truly a wonderful Chinese cooking website. Have tried out cooking the sweet & sour pork and intends to try others. Got a recipe to share – a pork leg with peanuts stew which I love and which I learnt from a Chinese friend while in uni. Hope many will like it too.

Stewed Pork Leg with Peanuts

½ pork leg (front leg)
1 cup raw peanuts with skin
2 pieces of ginger
1 piece star anise

1 teaspoon salt
1 tablespoon soya sauce
1 teaspoon sugar
1 teaspoon Chinese cooking wine
1/8 teaspoon white pepper

1. Chop pork leg to bite-size pieces. (You can get the butcher or supermarket personnel to do this). Boil some water in a pot and scald the meat for a few seconds.
2. Wash peanuts, discarding impurities.
3. Heat up pot with a little oil. Put in ginger and star anise to stir-fry for a few seconds.
4. Add in meat and fry for a minute.
5. Add peanuts and seasoning ingredients. Put in water to cover meat. Add a few drops of dark soya sauce if you like a darker colored dish.
6. Stew with low heat until meat is tender to the bite.

Recipe contributed by Leo

Braised Pork with Bean Curd Sticks


Contributed by Amy Chen.

The term “braise” in Western/English context usually refers to cooking with small amount of water. For this dish, the amount of water is more than what we would normally term as “braise”. However, I find that “braise” is the closest term for it. Smile

Anyway, whatever term used, it is very delicious and my family likes it a lot.


600g pork
6 beancurd sticks (soaked till a little soft)
3 star anise
2 2inch cinnamon
2 cloves garlic with skin intact
dark soy sauce


Pic.1 The ingredients: bean curd sticks which have been soaked till a little soft to facilitate cutting into 2in./5cm strips, pork, cut to a little bigger than bite-sized pieces and mixed with a little dark soy sauce, and in the small plate, garlic, star anise and cinnamon. Other ingredients used but not in the picture are dark soy sauce, water, salt and sugar.

Pic.2 Close-up view of garlic, star anise, cinnamon and bean curd sticks. The latter made of soy beans is dried into stick or strip form. It needs to be softened a little in order to be cut easily into desired lengths. Those who like bean curd simply love this form because they enjoy biting the many folds in the strips which really give concentrated bean curd taste!

Pic3 Heat up a medium deep pot. Put in a little oil to fry the spices first.

Pic.4 Fry the spices for a few seconds till they impart their aroma. Put in the pork to brown – the pieces to be in contact with the base of the pot as much as possible. Do not move them for a few seconds to let the juices seal in.
Pic.5 Next add the bean curd strips and then add water to just cover the contents.

Pic.6 Add a few drops of dark soy sauce for color.

Pic.7 Put the lid on and when the contents start to boil, reduce heat and allow to simmer (making sure it’s boiling gently) for an hour or till meat and bean curd is just soft. (Use the chopstick test: If a chopstick can pierce through the meat with little resistence, it’s soft). Add salt to taste – also a little sugar to enhance the flavour.
Note: I’m going to give a cooking tip here. After it has started to boil, reduce heat and allow it to boil gently. After half an hour, turn off heat and let it sit for several hours. The next time we bring it to the boil again, we let it simmer for half an hour. With this 2 stage cooking the meat is tenderized for sure whereas straight cooking in 1 hour sometimes toughens the meat. Of course, it also depends on the type of meat. I usually start the cooking in mid-morning and finish off the cooking near to dinner time.

Pic.8 The ready dish – to go with white rice. Lots of gravy for those who like to drown their rice in!

Pic.9 Dinner/lunch ready. Very Happy Yum! Yum!

Sweet & Sour Pork Recipe with Pictures 咕噜肉食谱


English name : Sweet & Sour Pork Sweet_sour_pork_big
Simplified Chinese Name : 糖醋猪肉 / 酸甜猪肉 / 咕噜肉
Traditional Chinese Name : 糖醋猪肉 / 酸甜猪肉 /咕嚕肉
Mandarin Pin Yin : Gu1 lu1 rou4
Cantonese Term : 咕嚕肉 / 咕老肉
Cantonese Pin Yin : Gu1 lou1 yuk6

This all-time favourite Chinese cuisine gives you a rich & addicting sweet and sour taste few can resist. sweet and sour pork - raw_pork

300g/10.5 oz. pork
1/4 pineapple
1/2 a carrot
1 brown onion
1 small green capsicum or bell pepper
6 Tbsp cornflour
3 cloves garlic – minced
Oil for deep frying

A.Marinating Ingredients for pork
1 Tbsp soy sauce
1 egg yolk
1 Tbsp cornflour

B.Sauce Ingredients
2 Tbsp pineapple juice sweet and sour pork - vegetable_ingredients
2 Tbsp vinegar
3 Tbsp sugar
3 Tbsp water
3 Tbsp tomato ketchup
1/2 tsp salt

C.Sauce thickening Ingredients (mix together)
1 1/2 tsp cornflour
1 Tbsp water

1. Pound pork to tenderize – then cut to bite-sized pieces or cubes.
2. Marinate with Ingredients A for at least 20 minutes.
3. Cut pineapple, carrot, bell pepper and onion to bite-sized pieces.
4. Heat oil for deep frying. Coat pork pieces with cornflour before putting into hot oil. Fry till golden brown or crispy. Remove and drain. sweet_sour_pork_finish
5. Heat up oil – fry minced garlic. Stir-fry onion, capsicum, pineapple and pre-cooked carrots.*
6. Add Ingredients B and when sauce begins to boil, add Ingredients C to thicken.
7. Add fried pork pieces and mix well. Ready to serve

Precooked carrots: Because carrots take a longer time than the other vegetables to be tender, they need to be partially cooked first. They can be cooked in medium hot oil or hot water for several seconds.
The vegetables for this dish can vary according to preference, but always remember the golden rule for Chinese cooking: the dish must look colorful. So, if you do not want carrot, then use red bell pepper for the red/orange color and cucumber for the green or you may use both red and green bell peppers.
Recipe tried and tested by Amy Chen Smile

Chinese Yellow Eel in Preserved Soybean Paste

Chinese Yellow Eel in Preserved Soybean Paste

600g/1.3lb Chinese yellow eel (or1 slice about 13cm/5in long)
1 Tbsp preserved soybean paste (fine type)
1 red chili or 5 small green chilies
1 stalk green onion (scallion) – optional
½ Tbsp shredded ginger
2 cloves garlic, minced
1 Tbsp sugar
soy sauce to taste
1½ cups water

Sauce thickening/smoothening ingredients (mix together)
1 tsp cornstarch
1 Tbsp of water

Cooking Method
1. Cut the piece of eel lengthwise into 2 pieces; one of the pieces with the central bone also sliced lengthwise but still attached on one side and to be spread out when cooking. Rub with a half a teaspoon of salt.
2. If the preserved soybean paste is the whole bean type, mince it before using.
3. Fry ginger and garlic in wok or pan.
4. Add the soybean paste and fry for a minute.
5. Put in the sugar and mix and stir till dissolved.
6. Add the water and when boiling, put in the fish pieces. Simmer till cooked.
7. Thicken sauce a little with the cornstarch slurry. Bring back to the boil and the dish is ready.
8. Add chilies for a spicy taste. If a non-spicy dish is preferred, garnish with spring onion (scallion) instead.

Note on preserved soybean paste: It is very salty just like all preserved salty Chinese vegetables and other foodstuff. It tastes good only when sugar is added to it, so check the taste if it is just right as when sufficient amount of sugar is added.

Steamed Fish with Fermented Soybean Paste

Steamed Fish with Fermented Soybean Paste

Contributed by Mei.

Hi, I’m Mei. I love this website with its beautiful color scheme, images and good recipes. You mentioned in the Steamed Fish recipe that it can also be steamed with fermented soybean paste. I do steam my fish this way. I’m contributing this recipe and would be happy to know whether you do it the same way as I. Thank you.

Steamed Fish with Fermented Soybean Paste


1 big or 3 medium-sized fish (any fish – red snapper, etc)
1½ tablespoons fermented soybean paste
2 chilies
4 cloves garlic
2 shallots
2.5 cm ginger
Some lime or lemon juice
1 tablespoon sugar
2 stalks spring onion
Some fried garlic oil


1. Blend or pound soybean paste, chilies, garlic, shallots and ginger until fairly fine.
2. Mix blended ingredients with some lime or lemon juice and sugar. (Add sugar according to taste)..
3. Place fish on steaming plate.
4. Spoon blended soybean paste mixture all over fish.
5. Steam for 10 minutes or until fish cooked.
6. Garnish with shredded spring onion and some fried garlic oil.

Sour Plum Sauce Fish Fillet

Sour Plum Sauce Fish Fillet

This recipe is another version of sweet & sour fish, using sour plum sauce to give a delightful tangy dish.


2 dory or any fish fillet (approx. 650g/1.4330lb frozen or 350g/12oz thawed)
1 Tablespoon white portion of spring onion/scallion
½ Tablespoon chopped garlic
½ Tablespoon chopped ginger
1 egg –beaten
4 –5 Tablespoons cooking oil
1 Tablespoon green portion of green onion (scallion)

Ingredients A

½ teaspoon salt
1 teaspoon Chinese cooking wine/sherry – optional

Ingredients B – mix together
4 Tablespoon cornstarch
2 teaspoon flour

Ingredients C – mix together
2 Tablespoons sour plum sauce
½ teaspoon salt
4 teaspoons sugar
½ teaspoon soy sauce
¾ cup/Chinese rice bowl water
¾ teaspoon cornstarch


1. Cut fish fillet down the middle, then slice each half piece to 1.4in /3.5cm width at a slant, especially for the thicker part as this will make it thinner.

2. Marinate with Ingredients A for at least 20 minutes.


1. Heat pan and put in cooking oil.

2. Dip fish slices in beaten egg, then coat with Ingredients B before putting into hot pan. Shake off excess flour before putting into pan. Shallow-fry till golden brown on both sides till cooked. Dish up and put on serving dish.

3. In remaining oil in pan or if pan is too messy from frying the fish, wash it and heat up again. Put in oil, then chopped spring onion, garlic and ginger to fry for a few seconds till fragrant.

4. Add the sour plum mixture and bring to the boil.

5. Pour sauce over fish fillet. The sauce should not be watery but just thick enough to coat the fish pieces. Garnish with chopped green onion.

Steamed Fish 清烝鱼


There are many variations of steamed fish. It can be steamed plain just with ginger and soy sauce, garnished with scallions or with a host of other vegetables like mushrooms, carrot, salted mustard leaves and so on. Fish can also be steamed with fermented soybean paste (磨豉酱) or preserved radish in which case you will get a very strong flavorful dish.

Given here is the basic plain variation, which is no less, tasty if the fish is fresh. It is important therefore that fresh fish is used for steamed fish. Fish less fresh should instead be fried.


450g/ 1 lb fish (any fish, whole or slices)
3 to 4 bulbs garlic
3 stalks scallion /spring onion (葱)
2 stalks cilantro/coriander (芫荽叶)
1 red chilli pepper
1 tsp warmed sesame oil or hot fried garlic oil

Marinating ingredients for fish
½ Tbsp shredded ginger
½ tsp salt
1/8 tsp white pepper
1 tsp Chinese cooking wine (optional)

Seasoning ingredients for sauce
½ bowl water
1 tsp soy sauce
¼ tsp sugar
1/8 tsp white pepper


1. Marinate fish with marinating ingredients for at least 15 minutes.

2. Put water to boil in a steamer (or wok or pan with a steaming rack placed in it).

3. Cut the thick white portion of the scallions/spring onions and place them on a plate.

4. Place the fish over them. Spread the garlic slices all over fish.

5. Pour in the seasoning sauce.

6. When water boils, place the plate in the steamer (or wok or pan).

7. Steam for 10 minutes or until cooked.

8. Sprinkle scallions/spring onion, cilantro/coriander and chili pepper over fish.

9. Drizzle sesame or garlic oil over and serve hot.

The sauce is optional. It is necessary for those who like their fish with more liquid, as there will not be much of it if additional water is not added.