Monthly Archives: June 2011

北菇滑雞煲仔飯 Claypot Rice with Chicken and Shitake Mushrooms

Claypot rice may be a winter indulgence, yet good food is enjoyable throughout the year.

Claypot rice, or “rice in a little pot” translated literally from Cantonese Chinese, is a simple one pot dish that can be done in less than an hour.  First, start cooking rice in a claypot. While it is cooking, toss in the marinated chicken and mushrooms on top, allowing them to cook and releasing the savory juices to the rice below. Allow the rice to absorb the flavors, and cook a bit longer until the the bottom turns slightly crispy. Lastly, top with fresh herbs – scallions, ginger, cilantro, and sweet soy sauce. Enjoy while it is still steaming hot – this is so good that it is worth turning on the A/C for.

Sweet Soy Sauce for Claypot Rice:

In a saucepan, add 3 tablespoons water, 1 tablespoon sugar, 3 tablespoons dark soy sauce, and 1 tablespoon soy sauce.  Cook over low heat until the sugar dissolves.


  • Rice 250 ml
  • Water 250 ml (includes the water used to soak mushrooms)
  • 1/2 lb chicken thigh, cut into bite size
  • 6 shiitake mushrooms
  • 1/2 egg white
  • 3 tablespoons corn starch
  • 1 teaspoon sugar
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil
  • 3 cloves garlic, minced
  • 1 tablespoon shaoxing wine
  • 1/2 teaspoon salt
  • Ginger cut into thin strips
  • 2 scallion/green onion, chopped
  • 1 tablespoon cilantro, chopped


  1. Soak the mushrooms in about a cup of warm water for 20 minutes, or until they are softened.  Drain and reserve the water.  Cut 4 of the mushrooms into strips.  Set aside.
  2. Marinate the chicken pieces with egg white and corn starch for 20 minutes in the fridge.  The add soy sauce, 1/2 of the ginger strips, salt, sugar, wine, garlic, sesame oil and the mushrooms. Marinate for another 30 minutes or so.
  3. Wash the rice with water until the water comes out nearly clear; drain completely.
  4. Thinly oil the inside of the claypot.   (Apply oil to the pot before adding rice and water to avoid sticking and to make a crispy rice effect.) Heat over medium-high heat.  Add the rice and water (including the water reserved from soaking the mushroom), and cover.
  5. Bring it to boil then add chicken, mushrooms and ginger strips.  Cook over low heat for 20 minutes.  Turn off the heat and cover for another 10 minutes or until chicken is cooked.  Add scallions, cilantro, remaining ginger strips and drizzle sweet soy sauce mixture over the rice to serve.

More Claypot Recipe:

鲜蝦煲仔飯 Claypot Rice with Garlic Shrimps

田雞煲仔飯 Claypot Rice with Frog Meat and Shiitake Mushroom

蒜香排骨煲仔飯 Garlic Spare Ribs on Claypot Rice

粉絲蟹煲 Crab with Cellophane Noodles in Claypot



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薑葱生蠔 Oysters with Ginger and Scallions

Oysters with ginger and scallions is one of the most common way to prepare oysters in Chinese cuisine. You can probably find this dish on the menu at most Chinese restaurants, but there are several advantages to making this at home. First, restaurants tend to deep fry the oysters, making them overly greasy. Secondly, they tend to overuse corn starch in an attempt to make the oysters look bigger than they are.

Fresh oysters have great natural seafood taste, so the best way to prepare them is have just a small amount of seasoning and accompanying ingredients so as not to mask their true taste. The oysters used for this dish should be medium to large sized. Larger oysters also make it easier to make crusty outside with a moist, perfectly cooked interior, while smaller ones tend to dry up easily and have a larger portion of chewy parts.


  • 8 oysters (1 can of 16 oz oysters)
  • 2 stalk scallions/green onions, sectioned
  • 5 pieces of gingers

Sauce Ingredients:

  • 4 tablespoons chicken stock or water
  • 1.5 tablespoons sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon shaoxing wine
  • 1 teaspoon sesame oil
  • Dash of white pepper
  • 0.5 tablespoon corn starch


  1. Clean the oysters in a bowl of water, with dash of salt and 3 tablespoon of corn starch.  Rinse with clean water and be careful not to break them apart. (see above)
  2. Blanch the oysters in a pot of hot boiling water for 2 minutes and drain. (See pictures 1 & 2 below)
  3. Lightly pat the oysters with corn starch.  Heat oil over medium-high heat and pan fry the oysters until golden on both sides. (See pictures 3 & 4)
  4. In a small bowl, combine all the sauce ingredients. Set aside.
  5. Heat oil over medium-high heat.  Add ginger and stir until fragrant.  Add scallions (the white part first, then the green).  Cook until fragrant.  Then stir in the sauce.  When the sauce is heated thru, add the oysters and mix well to serve. (See picture 5 & 6)


Posted by on June 26, 2011 in Chinese, Seafood Recipes


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薑汁芥蘭 Chinese Broccoli with Ginger Sauce

Delicious Chinese Broccoli (gai-lan) with light and aromatic ginger and wine flavors.  With fresh ingredients and prepared properly, the gai-lan should be crunchy but not chewy. The sauce should be light, but with a slight kick from the ginger. The color should be bright green.


  • 1/2 lb chinese broccoli
  • 2 inch piece of ginger, chopped into 1/2” squares
  • 2/3 tablespoon sugar
  • 2 teaspoon Shaoxing rice wine or other Chinese cooking wine
  • Dash of salt


  1. Heat oil in skillet over high heat.  Add ginger, stir until fragrant.
  2. Add chinese broccoli, wine, sugar and salt.  Mix well and cook until middle of stems are slightly translucent but with still a hint of white. Do not overcook!


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涼伴手撕茄子肉片 Shredded Eggplant with Pork

Try this refreshing and appetizing summer cold dish!  Eggplant shredded in matchstick-style and tossed with a garlicky soy sauce vinaigrette.

Raw eggplant absorbs oil like a sponge, so it is not preferable to cook it directly with oil as otherwise you will oil-soaked eggplant, which isn’t very appetizing.  Steaming is one of the best way to cook eggplant. It allows better absorption of flavorings and quicker cooking.

Serve as an appetizer or side dish with BBQ meat or simply as a main dish with rice or noodles.


  • 2 medium Chinese eggplant
  • 1/2 lb pork, sliced
  • 1 teaspoon cornstarch
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1/2 tablespoon sugar
  • 1 tablespoon chopped cilantro
  • 1/2 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1 1/2 tablespoons dark soy sauce 老抽
  • 1 1/2 tablespoons light soy sauce 生抽
  • 1 tablespoon Zhenjiang vinegar 鎮江醋
  • 1/2 tablespoon sugar
  • 1 teaspoon sesame oil or chili oil
  1. Marinate pork using 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1/2 teaspoon sugar, 1 teaspoon sesame oil, and 1 teaspoon corn starch for 30 minutes.
  2. Heat oil in wok over medium-high heat.  Add pork, cook for 5 minutes, or until cooked through.  Set aside and cool.
  3. Cut the eggplant in half and steam over high heat until softened (about 5 minutes). Remove from the heat and cool.
  4. In a bowl, combine the sauce ingredients.
  5. Use hands to tear eggplant into strips.  Top with pork and cilantro.  Then pour the sauce over to serve.

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Walnut Lettuce Salad with Orange Vinaigrette

How about a great summer salad recipe?  With the season’s freshest veggies and tangy orange vinaigrette, this is one refreshing side dish or meal on a hot day.


  • 2 oranges, zested
  • 2 small oranges, juiced or 1 large orange, juiced
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 1 clove garlic, peeled
  • 3 tablespoons walnuts, chopped
  • 3/4 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 3/4 cup extra-virgin olive oil
  • 10 to 12 ounces shredded lettuce
  • 1/2 avocado, thinly slice into thin wedges
  • 1 cucumber, thinly sliced
  • 1 medium tomato, sliced and quartered


In a blender, combine the orange juice, balsamic vinegar, honey, garlic, salt, and pepper. Blend until smooth. With the blender running, add the olive oil in a steady stream until combined.

To serve, place lettuce, avocado, tomato, cucumber in a large bowl. Pour the vinaigrette to coat the salad. Sprinkle walnuts and orange zest on top.

Source: The orange vinaigrette is a recipe adapted from Food Network.


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Broiled Porgy

A simple recipe for broiled fish. Just two things to keep in mind:

          1. To get the skin to crisp and stay attached to the fish and not the broiler pan, be sure to spray some oil               both on the pan and on the skin of the fish before placing it on the pan.

          2. A small whole fish takes about 15-20 minutes.  A larger whole fish can takes up to an hour.  Cook                     until fish flakes easily when tested with a fork or toothpick.


  • 2 porgies
  • 3 tablespoons olive oil
  • 4 slices of lemons
  • 1 tablespoon chopped fresh or 1 teaspoon dried oregano
  • 2 tablespoons thinly sliced onions
  • 1 tablespoon chopped parsley

  1. Clean, scale and wash the fish.  Season with salt and pepper.
  2. Make 3 parallel diagonal cuts in the thickest parts on each side of each fish.
  3. Tuck the oregano, parleys, onions, and 2 slices lemon into each fish.  Spray or brush with oil, then place the fish in a well greased broiler pan.
  4. Place pan under preheated broiler 4 inches from the heating source.  Broil for 15 minutes or until fish browns and flakes easily with a fork.

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Oven-Baked Breaded Drumsticks

An oven-baked chicken drumstick that taste almost like fried chicken, with no grease and an easy clean-up.  The chicken stay juicy and healthy as they are baked than fried.  Underneath the crispy and herb crusted skin, the drumstick is packed with flavors. The mayonnaise also provides an extra layer to the drumsticks, which keeps the meat moist and tender.  Serve with mashed potato or salad.


  • 5 drumsticks (about 1 lb)
  • 3/4 cups Italian-style breadcrumbs
  • 1/4 cup mayonnaise
  • 2 teaspoons Worcestershire sauce
  • 1/4 cup coarse-grained mustard
  • 2 tablespoons finely chopped green onion
  • Dash of garlic salt and pepper
  1. Preheat oven to 425°F.  Spray oil evenly on a baking sheet.
  2. Combine mayonnaise, mustard and Worcestershire sauce in medium bowl.
  3. Combine breadcrumbs, green onions, pepper and salt in another medium bowl.
  4. Dip drumsticks in the mayonnaise mixture, dip to coat.
  5. Then place drumstick in crumb mixture; turn to coat.
  6. Transfer to prepared baking sheet. Repeat with remaining drumsticks. Bake chicken until cooked through, about 25 minutes, until they are no longer pink and juices run clear

Source:  Deviled Drumsticks recipe from Bon Appetit with modification.


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臘味蘿蔔糕 Chinese Radish Cake

Law Bak Go – The Chinese Radish Cake may be one of the most popular dish that you can get in dim sum places.  For breakfast and snacks, turnip cake is usually sliced into square pieces and pan-fried to golden color on both sides.  As a meal, they can be sliced into smaller cubes and stir fried with egg and scallions.  My favorite is to eat it when it’s freshly coming out from the steamer.  It is the softest at that time and melts in your mouth.  Serve with oyster sauce, hoisin sauce and/or chili sauce, or even just plain to taste the sweet turnips.


  • 3 slices ginger
  • 1 lb rice flour 粘米粉
  • 4 tablespoons corn starch 生粉
  • 2.5 Chinese sausages 臘腸
  • 1/2 cup dried shrimp 蝦米
  • 1/2 lb pork belly, diced
  • 6.5 lb radish
  • 5 cups of waters
  • 8 dried scallops 瑤柱
  • dash of salt


  1. Shred radish using a grater
  2. Rinse dried scallops and dried shrimp under tap water, then soak in a cup of water separately for 30 minutes or until soft. Reserve the soaking water. Separate the dried scallop and chop the dried shrimp finely.
  3. Marinate the minced pork belly with soy sauce, oyster sauce and sugar.
  4. Chop the sausage finely
  5. Heat oil in a pan over high heat.  Pan fry pork belly, Chinese sausage and dried shrimp.
  6. In a large pot, add shredded radish and 3 slices of ginger with 3 cups of water, 1 cup of dried scallop water and 1 cup of dried shrimp water.
  7. Bring the pot of radish to boil, then reduce the heat to low and cook for 20 minutes.
  8. Let the radish cool down for about 25 minutes.  Then slowly stir in the rice flour, corn starch and 2/3 of the ingredients (sausage, pork belly, scallop, and shrimps)
  9. Pour the mixture into foil cake pan.  Sprinkle the reminding 1/3 ingredients on top of the cake.  Steam for 1 to 2 hours depending on the size of the pan.  For a 9″ Round Cake Pan, it takes about 2 hour.
  10. If you like to eat it pan fried, cover and refrigerate at least 3 to 4 hours. Then cut them into square slices.  Heat oil in a skillet over high heat.  Cook radish cake on each side for 2-3 minutes or until golden brown.  Serve immediately with oyster sauce, hoisin sauce and/or chili sauce.

Posted by on June 10, 2011 in Chinese


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Kitsune Cold Soba with Tororo

A refreshing and fulfilling meal in the hot weather.  First, cook the soba (Japanese buckwheat noodles) and rinse with ice cold water.  Then prepare the cold dipping sauce with wasabi, scallions, seaweed, and radish.  You may serve the noodles with flavored deep fried tofu pocket (abura age) as Kitsune Soba or simply serve with tororo – a puree of grated yamaimo (Japanese yam).  In this case, I’ve combined both Kitsune soba and Tororo soba in one dish.

Directions for cooking abura age:

  1. Blanch 1 pack of abura age (5 pieces) in hot water for 20 seconds.  Drain and set aside.
  2. In a small pot, combine 3 tablespoons mirin, 2 tablespoons Japanese soy sauce and 1 tablespoon sugar. Add abura age into the pot.
  3. Cook over medium heat for 20 minutes, or until the liquid dries up.

Directions for preparing Cold Soba dipping sauce: (for 2 bundles of cold soba noodles)

  1. Peel and grate yaimaimo. (About 1/2 cup)
  2. Peel and grate radish. (About 6 tablespoons)
  3. Chop finely two stalks of scallions.
  4. Combine 3/4 cup of cold soba dipping sauce, scallions, 2 teaspoons wasabi with the grated radish.  (grated tororo can be combined here with the sauce or served on top of the noodles)

Kitsune Cold Soba with Tororo.

  1. Cook the soba noodles according to the package direction.  Drain with ice cold water.  Set aside.
  2. Cut one sheet of seaweed into thin strips.
  3. Place noodles on plate.  Top with seaweed, abura age and tororo with the dipping sauce.

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