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Chinese Kung Pao Chicken

In this healthier version of traditional Kung Pao Chicken, the chicken is stir-fried instead of deep-fried, reducing the fat content.

Serves 3 to 4


  • 2 boneless, skinless chicken breasts, 7 to 8 ounces each
  • Marinade:
  • 2 teaspoons soy sauce
  • 2 teaspoons Chinese rice wine or dry sherry
  • 1 teaspoon sesame oil
  • 1 1/2 teaspoons cornstarch
  • Sauce:
  • 2 tablespoons dark soy sauce
  • 1 tablespoon Chinese rice wine or dry sherry
  • 1 teaspoon sugar
  • Other:
  • 8 small dried red chili peppers
  • 2 cloves garlic
  • 2 green onions (spring onions, scallions)
  • 4 tablespoons oil for stir-frying, or as needed
  • 1 teaspoon Szechuan peppercorn, optional
  • 1/2 cup peanuts or cashews
  • a few drops sesame oil, optional


Cut the chicken into 1-inch cubes. Combine with the marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.

While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.

Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds. Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.

Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.

Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds). Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.

Add the sauce to the wok. Bring to a boil. Add the chicken back into the pan. Stir in the peanuts and the green onion. Remove from the heat and stir in the sesame oil. Serve hot.

                                                                                 (From :

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Three Cup Chicken



4 Chicken legs including thigh, de-boned it.
10 cloves garlic, just peeled it.
6 thin slice ginger
1 Chilli, slice it.
Handful basil


½ cup soy sauce
½ cup rice wine
½ cup dark sesame oil
1 teaspoon sugar
¼ teaspoon salt


Heat up wok with dark sesame oil and fry the ginger until the ginger dry up.
Add chicken legs to stir fry it until the chicken meat turn into white colour.
Add garlic, chilli and all the seasonings and cover the wok to simmer the chicken for 15~20 minutes until the sauce is dry out.
Add basil to stir fry it before place the chicken into plate to serve.

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Lion Head Meatball



Pork mince 50 g
Pork belly without skin  300 g
2 Spring onion chopped really finely
10 g of ginger chopped really finely
1 large size of egg
Tofu 50 g

Seasonings for meatballs:

1 tablespoon light Soy sauce
1 teaspoon salt
¼ white pepper powder
1 tablespoon sesame oil
½ teaspoon sugar
1 teaspoon potato starch

Lion Head Meatball Procedure:

Cut the pork belly into small dice and use blender to blend it into really finely mince.
Mix all the ingredients and seasonings together and start throwing down the meatballs mixture a few times. This is for pursuing the better texture and taste of meatballs. It’s also a fantastic way to release your anger.
With damp hands, take a large mound of the minced meat mixture and mould into a ball. Place on a plate and repeat with the remaining meatball mixture.
Heat up a deep pan with oil for fry the meatballs or use a frying pay with more than 1cm high of oil to fry the meatballs. This is help the meatballs to settle the shape and enhance the colour of it. After just leave meatballs on aside.

Ingredients for Soup:

1/2 medium size of Chinese leaf quartered lengthways
3 small bunch of glass noodles soak in the warm water until it’s soft
2 spring onions cut into 3 cm lengthways
1 leek
4 cloves of garlic
2 thin slices of ginger
1 star anise
1 small piece of cinnamon
200g tofu place into a container and cover in the water. Frozen it for a few hours until it has small honeycomb ish holds. After it defrost a little bit and slice it to 2 cm thick squire shape. (This is optional. “frozen tofu” is very popular in Taiwan because I had lots tofu left over from make mixture of lion head so I deicide to cook with it.)

Seasonings for soup:

2 tablespoon soy sauce, 1teaspoon salt, water or stock, 1 table spoon of Shaoxing wine, ½ teaspoon sugar

Soup Procedure:

Use a frying pan to sauté ginger, garlic, spring onion and leek until it turned a little bit soft.
Add star anise and cinnamon to sauté with.
Place procedures 2 and meatballs we made earlier into a stock pot or a casserole dish.
Add all the seasonings into the pot and use water or stock to cover the meatballs.
Use full strength power to boil it then turn to lowest fire to simmer it for 30~45 minutes and then put Chinese leaf, frozen tofu into the pot to cook for another 15~20 minutes until it’s soft.
Add glass noodle at the end to cook with the meatballs as glass noodles will absorb a lot of soup. After the glass noodles soften add the lion head meatballs. Then of course you can eat.

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Fish Fragrant Tofu Chinese tofu recipe




2 boxes of tofu (around 692g, I bought it from Sainsbury supermarket)
1 spring onion, chop finely and I used half of it for sauce and the other half I keep for garnish
2 cloves garlic, chop finely
2 thin pieces ginger, chop finely
1 chilli, chop finely
100g beef or pork mince. I used beef mince in this dish.


1 tablespoon chilli bean sauce
1 teaspoon salt
1 tablespoon soy sauce
Couple drops of sesame oil
1 cup water


Marinade for mince:

1 teaspoon sugar
1 tablespoon soy sauce
½ teaspoon salt
Couple pinch white pepper powder


1. Marinade mince with sugar, soy sauce, salt and white pepper powder for 15 minutes.
2. Remove the packaging from the tofu and cut it into 1.5 cm thick pieces.


3. Heat a wok with 1 tablespoon of oil and stir fry the spring onion, garlic, ginger and chilli for 30 seconds.

4. Add mince into the wok and keep stir-frying it until the mince is cooked.


5. Add chilli bean sauce to stir-fry it for 30 seconds. Add rest of the seasonings into wok and bring it to boil.

6. Add tofu into wok and gently push them into seasonings and turn the gas power to the lowest and simmer it for 10 minutes.

7.   Place the tofu onto a plate and pour some sauce on top. Sprinkle the rest of the chopped spring onion on top and it’s ready to serve.

Credit: All photos were taken by Chris at:

Recipe was cope form:

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Chinese Tea Eggs



8 eggs, any size
2 tea bags of black tea
1/2 cup soy sauce
1 tablespoon light brown sugar
2 pieces star anise
1 cinnamon stick
1 teaspoon cracked black peppercorn (optional)
2 to 3 strips dried mandarin peel (optional)

Add enough water to a medium pot to cover the eggs. Bring the water to a boil, then lower the heat to simmer for 10 minutes, until the eggs are hard-boiled.
Remove the eggs with a strainer and run under cold water until they are cool enough to handle. Tap the eggs with the back of a butter knife to crack them evenly all around, being careful not to peel off the shells. Return the eggs to the pot.
In the same pot, add the tea bags, soy sauce, brown sugar, star anise, cinnamon, black peppercorns, and orange peel (if using). Add enough water to cover the eggs by an inch. Bring the liquid to a boil, then lower the heat to a bare simmer. Allow the eggs to simmer for 1 to 2 hours, longer for a more intense flavor and color.

Remove from the heat and drain the eggs, saving a little of the liquid to serve with the eggs if you choose. You can either peel and serve the eggs immediately or store them in the fridge for up to 4 days in a tightly covered container. Serve as a snack as-is or as an addition to rice or noodles.

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Chinese Dumplings


4 cups flour
1 1/4 cup water (warm)
1/2 pound ground pork
1/2 pound shrimp (shelled, deviened and coarsely chopped)
2 large napa cabbage leaves (salted, drained, rinsed and finely diced)
2 green onions (finely sliced)
2 tablespoons bamboo shoot (finely diced)
2 tablespoons ginger (finely diced)
1 tablespoon garlic (finely diced)
2 tablespoons soy sauce
2 teaspoons sesame oil
2 tablespoons cornstarch

1. Mix the flour and water in a food processor until incorporates.
2. Knead the dough on a floured surface until smooth.
3. Cover the dough with a damp cloth while you let it rest for 30 minutes.
4. Roll the dough into long cylinders about 1 1/2 inches thick and cut the cylinders into 1/2 inch pieces.
5. Flatted the pieces with the palm of your hand forming discs and then rolled them out to about 2 inch diameter.
6. Mix the pork, shrimp, cabbage, green onions, bamboo shoots, ginger, garlic, soy sauce, sesame oil, and cornstarch.
7. Place a small spoonful of the filling in the center of the wrapper, fold the two sides over the center and pleat the edges to seal the filling in.

For fried:
8. Heat some oil in a large pan over medium-high heat, add the dumplings and fry until their bottoms are golden brown, about 2-3 minutes.
9. Carefully add 1/2 cup of water, cover and steam until the water has disappeared, about 3-5 minutes.
10. Uncover had cook for another 2 minutes over medium low heat.

For steamed:
8. Place the dumplings on the well greased surface of the steamer, or on cabbage leaves and steam until cooked, about 6 minutes.

For boiled:
8. Boil the dumplings until they float to the surface, about 3-5 minutes.