Category Archives: Meat & Poultry Recipes

海南雞飯 Easy Hainanese Style Chicken Rice

Hainanese chicken rice is widely regarded as the iconic dish of Singaporean cuisine. It actually originated from Wenchang on Hainan island (therefore the name), but popularized both in Malaysia and Singapore. Making the dish using the traditional method takes a lot of work. You are required to use a whole chicken cooked under low heat in a pot of water. The chicken is also chilled afterwards so that the skin becomes more more firm, with a jelly like consistency. The rice has to be flavored perfectly with oily, flavorful chicken broth (made from the liquid used to cook the chicken). The chicken is chopped into pieces and typically garnished with cucumbers and peanuts. A dipping sauce also needs to be prepared. All this takes a huge amount of time that just isn’t practical at home.

If you love Hainanese style chicken but looking for a recipe that doesn’t require spending too much time in the kitchen, this recipe found on Sing Tao Daily may be what you are looking for.  It’s a simplified version of Hainanese Chicken Rice that can be made even on week night. The goal is to really cut down on the process, but still maintain the flavor profile of the dish. The major difference between the original Hainanese chicken is that instead of cooking a whole chicken in a water, we pan fry the chicken thigh for a crispy skin.


  • 2 boneless chicken thighs
  • 2 tablespoon Chinese cooking wine – Hua Diao 花雕酒
  • 1/2 teaspoon salt
  • Dash of pepper
  • 1 tablespoon grated ginger
  • 2 shallots, finely chopped
  • 1 green onion, chopped
  • 2 1/2 cup of brown rice
  • 1/2 cup chicken broth

Sauce: (Combine all ingredients below to prepare the sauce)

  • 8 teaspoons red pepper sauce (or Tabasco)
  • 2 cloves garlic, minced
  • 4 teaspoons ginger, grated
  • 4 teaspoons lime juice
  • 1 teaspoon sugar


  1. Remove bone from chicken thigh, dry with a paper towel.
  2. Marinate the chicken with wine, salt and pepper for an hour.
  3. Heat oil in a skillet over high heat.  Place the chicken on the pan (skin side down), sear for couple minutes until the skin is browned.  Then flip to the other side and cook until no longer pink and juices run clear.  Let the chicken sit for 10 minutes before cutting into strips.
  4. Meanwhile, heat oil in a skillet over high heat.  Stir in ginger, scallions and shallots, cook until fragrant.  Add brown rice and chicken broth.  Cook until the rice absorbs all the chicken soup.
  5. Serve chicken with the sauce over brown rice.  I also like to dip the chicken in sweet soy sauce.

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蜜汁叉燒肉 Honey Roasted Pork

Honey roast pork, or char siu in Cantonese, is one of iconic dishes of Cantonese cuisine. It is a type of “siu mei”, which is a general term for roasted meats (typically roasted pork, duck, or chicken). “Char siu” itself literally translates into “forked roast”, which alludes to how it is prepared traditionally – strips of pork that is skewered and roasted over a fire. In fact, a rough benchmark for how “authentic” a Chinese restaurant is can be determined by how the “siu mei” is served. If it is skewered up and prominently displayed in the front window, that is usually a good sign of the quality of the food served in the restaurant.

Nowadays, it is very easy to make your own roasted pork at home now with pre-made Chinese Barbecue sauce. But since I have all the necessary types of sauces at home, I decided to make the sauce from scratch.  After marinating for 8 hours and roasting in the oven for 35 minutes, the meat was still very tender and flavorful.  I thought the color also looks great without using any food coloring.


  • 2 tablespoons soy sauce or dark soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon Hoisin sauce
  • 1 tablespoon rose cooking wine – 玫瑰露酒 or rice wine
  • 3 tablespoons sugar
  • 2 cloves minced garlic
  • 4 tablespoons honey
  • dash of salt
  • 1 square/bricks Red Fermented Bean Curd 南乳
  • 1/2 teaspoon Five Spice powder
  • 0.7 lb of pork tenderloin


  1. Combine all ingredients above except pork in a small bowl.
  2. Pour the marinade over the pork. Allow the pork to marinate for at least 8 hours in refrigerator, preferably overnight for the best flavor. (You may want to pierce the pork with a fork to allow the marinade to seep as deep as possible into the pork.)
  3. Place the pork on a roasting grill rack/pan.  Roast for 20 minutes at 350 degrees. Make sure you have some kind of pan underneath to catch the drippings.
  4. Flip it over, apply 1/2 teaspoon honey and roast for another 10 minutes.
  5. Apply 1/2 teaspoon honey and roast for 3 more minutes.
  6. Let the pork sit for 15 minutes or until cool before slicing into bite sized pieces.
  7. The liquid left from the marinade can be cooked and used as a dipping sauce.


Posted by on January 21, 2012 in Chinese, Meat & Poultry Recipes, Pork


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Honey Lemon Chicken Wings

Chicken wings are loved by adults and kids alike, so it’s a good idea to have a few different recipes handy for preparation. These honey lemon wings burst with citrus aroma and a tangy sweetness that helps stimulate the appetite.


  • 10 frozen mid-joint chicken wings
  • 1.5 tablespoons soy sauce
  • 1 teaspoon white sugar
  • 1/2 stick cane sugar or 2.5 tablespoon brown sugar
  • 1 lemon
  • 1.5 tablespoons honey


  1. Defrost chicken wings.  Blanch chicken wings in large pot of boiling water for 20-30 seconds. This can remove some oil and the frozen smell/taste from the wings.
  2. Heat oil over high heat in a skillet.  Add chicken wings and cook until light brown.
  3. Add soy sauce and cook over medium heat for 8 minutes.
  4. Flip the chicken wings over to let the other side absorb the sauce.  Cook for another 8 minutes and add sugar.  Mix well and remove from pan.
  5. Reserve two slice of lemons, then juice the rest of the lemon.
  6. In a skillet/saucepan, bring the lemon juice and brown sugar to boil.  When the sugar dissolves, add chicken wings, lemon slices and mix well. Cook until the sauce thickens.
  7. Remove from heat.  Transfer chicken wings to a bowl and mix with 1.5 tablespoon of honey before serving.

More Chicken Wings Recipes:

南乳雞翼 Chicken Wings with Red Fermented Bean Curd

豉油雞翼 Easy Soy Sauce Chicken Wings

鎮江醋陳皮雞中翼 Chicken Wings with Dried Tangerine Peel and Zhenjiang Vinegar


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Orange Ginger Chicken

A Chinese takeout dish that can be made at home in less than 30 minute.  This sweet and citrusy marinade is made with soy sauce, honey, orange juice and orange marmalade with the spice of ginger.  The sauce clings on to the chicken pieces and adds a glaze with wonderful colors to the dish.


  • 1 chicken breast, cubed (about 3/4 lb)
  • 3 tablespoons flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup orange juice
  • 1/4 cup orange marmalade
  • 1.5 tablespoon reduced-sodium soy sauce
  • 1 tablespoon honey
  • 1 tablespoon fresh ground ginger


  1. Season chicken with salt and pepper.  Lightly coat the chicken with flour.
  2. Heat oil in skillet over high heat.  Stir in chicken pieces and cook for about 3-4 minutes on each side or until the meat turn brown on the outside.  Remove from skillet.
  3. In the same skillet, add orange juice, marmalade, soy sauce, ginger and honey.  Bring to a boil and cook until the sauce thickened.  Stir in chicken and and heat through.  Sprinkle sesame seeds and green onion, for garnish.


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檸汁薑黃雞 Lemon Turmeric Chicken

Turmeric is used in many South and South East Asian dishes. The turmeric plant is in the same family as ginger so similarly the root is the part that is typically eaten. Fresh turmeric is less commonly available, so usually it is used in a dried powder form. The vibrant yellow color can make almost any dish seem more appetizing, and in fact, turmeric is the ingredient that makes curry powder yellow. Be careful when you work with turmeric, as stains may be difficult to get rid of!


  • 3/4 lb chicken breast, cut into bite sizes
  • 1 small onion, diced
  • 1/2 bell pepper, diced
  • 1 small tomato, diced
  • 3 tablespoons corn
  • 1.5 tablespoons soy sauce
  • 1.5 and 0.5 tablespoons turmeric (used in different steps)
  • 1 teaspoon corn starch
  • Juice and zest of half a lemon
  • 1 teaspoon sugar
  • 1 tablespoon oyster sauce


  1. Marinate chicken pieces with soy sauce, sugar, 1.5 tbsp turmeric and cornstarch.  Place in fridge for 30 minutes.
  2. Heat oil in skillet over high heat.  Stir in chicken pieces and cook for about 3-4 minutes until the meat begins to brown on the outside. Remove from skillet.
  3. Add oil to skillet.  Stir in onion, cook for 2 minutes.  Add pepper and stir-fry for 2 more minutes.  Add corn, tomato, oyster sauce, 1/2 tbsp turmeric, lemon juice and lemon zest.  Lastly, stir in chicken, mix well and serve.


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Beef Bourguignon/ French Pot Roast

A few days ago, I bought a cheap bottle of Cabernet Sauvignon from the local supermarket, with the initial intention of drinking it as a casual dinner wine. It turned out to be pretty bad for that purpose, and simply wasn’t going to be enjoyable, so i decided to use it to cook.

This is a simple version of boeuf bourguignon, which is a classic French dish of beef stewed with red wine and beef broth. A few things to keep in mind when preparing this dish:

  1. Leaner cuts of meat is typically used for this dish. In this case, we used chuck roast
  2. Because a lean cut is used, a bit of fat is needed when searing the beef. Bacon is used for this purpose and helps provide a nice caramelized crust to the beef before the braising process
  3. A long cooking time is needed in order to ensure that the meat is tender. If braising on the stove top, it is important to ensure that there is sufficient liquid to avoid food sticking to the bottom of the pot. If you find that the liquid is drying up and there hasn’t been sufficient cooking time, you may need to add in extra broth or water

That’s all there is to it! While the cooking time is long, you really only need to check up on it once in a while, so it’s not actually all that much effort and you can be doing something else while it cooks. Bon appetit!


  • 2 strips bacon, cut into 1/2” pieces
  • 2 tablespoons flour
  • Salt and pepper to taste
  • 1 lb chuck roast, cut into 1” pieces
  • 1/3 bottle dry red wine
  • 1 1/3 cups beef broth
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 carrot, sliced
  • 1.5 cups frozen pearl onions and peas
  • 6 oz button mushrooms, stems removed
  1. Preheat a large skillet or nonstick saute pan over medium-high heat.  Cook the bacon until the fat is rendered and the bacon is crisp.  Remove the bacon with a slotted spoon.  Set aside and leave pan on the heat.
  2. Combine the flour, salt, pepper and beef in a small bowl, until the pieces are lightly covered with flour.  Add the beef to the hot pan and cook until all sides are golden brown.
  3. Remove the beef and add to a slow cooker.  When all the beef has been browned, add 1 cup wine to the hot pan and scrape up any brown bits from the bottom with a wooden spoon.  Pour over the beef, along with the rest of the wine, the broth, the tomato paste, bay leaves, and bacon pieces.
  4. Set the slow cooker to high and cook for 3 hours, until the beef is tender and falls apart with pressure from a fork.  In the last 30 minutes of cooking, add, carrots, pearl onions and mushrooms.  Right before serving, add the peas and simmer for a few minutes to cook through.  Discard the bay leaves.
  5. Serve the stew by itself or over mashed potatoes, egg noodles, rice or with french bread.
Source:  Cook This, Not That! with modifications.

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山藥雞柳煲仔飯 Claypot rice with Chicken and Tororo

In Japanese cuisine yamaimo is usually eaten raw after being grated into a sticky, paste-like cream known as tororo, typically as a topping for soba or udon. You can find an example in this recipe. The Chinese prefers it sliced and pan-fried or used to prepare soup.  In this recipe, I took the idea of the grated yam and combined it with the traditional Chinese clay pot rice. The tororo helps make the chicken pieces take on a silky smooth texture. It is also a great way to incorporate this health food into your diet.

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.


  • 2 chicken thighs, cut into bite sizes
  • 3 tablespoons corn starch
  • 1 egg – separate egg white and egg yolk
  • 2 tablespoons soy sauce
  • 2 teaspoons oyster sauce
  • 2 teaspoons sugar
  • 2 teaspoons sesame oil
  • 1.5 cups of rice
  • 1.5 cups of water
  • 1 tablespoon scallion, chopped
  1. Marinate the chicken pieces with egg white and corn starch for 20 minutes in the fridge.  Then add soy sauce, oyster sauce, sugar and sesame oil. Marinate for another 30 minutes or so.  Combine with grated yam/yamaimo.
  2. Wash the rice with water until the water comes out nearly clear; drain completely.
  3. 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 and cover.
  4. Bring it to boil then add chicken.  Cook over low heat for 20 minutes. Turn off the heat and cover for another 10 minutes or until chicken is cooked.  Add the egg yolk and cover for a few minutes.  Add cilantro and drizzle sweet soy sauce over rice to serve.
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