Hong Kong-Style Baked Pork Chops on Rice


2 thin slices of pork chops
3 garlic, chopped
4 eggs, beaten
all-purpose flour
2 tsp tomato paste
4 button mushrooms, sliced
1/4 carrot, sliced
1/2 cup Japanese bbq sauce
2 bowls cooked rice
breadcrumbs and oil
salt and pepper


  1. Preheat oven to 250°C.
  2. Heat wok and add 2 tbsp oil. Stir-fry rice with half of the beaten egg. Remove and line the bottom of a heat-proof deep dish.
  3. Marinate pork chops with salt and pepper for 15 minutes. Coat pork with plain flour and then the remaining beaten egg.
  4. Deep-fry pork chops in hot oil in the wok for 4 to 5 minutes. Remove, drain and cut into pieces. Place pork on top of the fried rice.
  5. Heat 1 tbsp oil in the wok, saute chopped garlic until fragrant. Stir in sliced button mushrooms and carrot. Add tomato paste and bbq sauce. Bring to a boil.
  6. Pour sauce on top of pork chops and rice. Sprinkle breadcrumbs on top.
  7. Bake pork chops and rice in pre-heated oven for 7 minutes. Serve hot.

Source: CLP Power


Chinese-style Red-cooked Chicken


1 free-range chicken, about 1.6 kg
2 tablespoons honey
2 tablespoons light soy sauce


6 litres chicken broth
3 cups shao hsing wine
2 cups dark soy sauce
1 cup light soy sauce
2 cups yellow rock sugar
12 garlic cloves, crushed
1 cup ginger shards
8 green shallot stems, trimmed
1 teaspoon sesame oil
10 whole star anise
1/4 cup cassia bark or 4 cinnamon quills
1 teaspoon five-spice powder
1 medium piece dried orange peel


  1. Place all sauce ingredients in a 10-litre stockpot and bring to the boil. Reduce heat and simmer gently for 20 minutes to allow the flavours to infuse.
  2. Rinse the chicken under cold water. Trim away excess fat from inside and outside cavity, but keep neck, parson’s nose and winglets intact.
  3. Lower chicken, breast-side down, into simmering sauce, ensuring it is fully submerged. Poach very gently for exactly 14 minutes. There should be no more than an occasional ripple breaking the surface, adjust the temperature, if necessary, to ensure sauce does not reach simmering point again.
  4. Remove pot immediately from stove and allow chicken to steep in the stock for 3 hours at room temperature to complete the cooking process.
  5. Using tongs, gently remove chicken from stock, being careful not to tear the breast skin. Place chicken on a tray to drain, and allow to cool before cutting the chicken into bite-size pieces.
  6. Combine honey and soy sauce, then brush this mixture over the chicken to glaze.

Source: Kylie Kwong

Chinese Hakka-style Steamed Egg with Shallot Flavored Lard


3 eggs
10g dried shrimp
4 shallots
10 g fatty pork
1/2 tsp salt
1 tsp light soy sauce
some chopped spring onion


  1. Peel and cut each shallot into 4 pieces, squash lightly.
  2. Cut fatty pork into small pieces and pan fry into lard. Discard the pork crisps. Add shallot pieces to the lard and brown slightly to make shallot flavored lard.
  3. Wash dried shrimps and boil in 1 cup of water for 10 minutes. Filter using a wire strainer, discard shrimps and save water for later use.
  4. Beat eggs and filter out air bubbles through a wire strainer.
  5. Add 2 parts of water saved from boiling dried shrimps to 1 part of filtered egg, add salt and stir gently, and seal tightly with microwave wrap.
  6. Steam for 12 to 15 minutes under medium high heat. Shake plate gently and take out if the center of the egg batter is firmed.
  7. Add soy sauce and shallot flavored lard. Sprinkle chopped spring onion on top.

Source: Hakka Cuisine

Modern Chinese-style Roasted Chicken


1 whole chicken


1/2 tsp five spices powder
1/2 tsp spiced ginger powder
3 star aniseeds
3 slices ginger
2 sprigs spring onion
1 tbsp Chinese rose wine
1 tsp salt
1 tbsp soy sauce


  1. Wash, clean and drain chicken.
  2. Place chicken into roasting pan, rub with marinade and set aside for 2 hours.
  3. Pre-heat oven to 350° F.
  4. Roast chicken for 30 minutes until golden brown.
  5. Remove from oven, leave to cool for 10 minutes before cutting into pieces.
  6. Sprinkle with chopped coriander and spring onion, drizzle sesame oil before serving.

Source: Cook It Easy

Rice Paper-wrapped Salmon in Herbs with Balsamic Dressing


1 tbsp vegetable oil
1 tsp chili oil
1 tbsp minced garlic
1 tbsp chopped chives
1 tbsp minced basil
1 tbsp minced cilantro
1 green onion, thinly sliced
salt and pepper to taste
4 (8-inch) round rice paper wrappers
1 lb salmon fillet, skin removed, cut into 4 equal pieces


2 tbsp balsamic vinegar
2 tbsp extra virgin olive oil


  1. In a small bowl, combine vegetable oil, chili oil, garlic, chives, basil, cilantro and green onion. Season with salt and pepper. Set aside.
  2. Half-fill a large heatproof bowl or pot with boiling water. Using tongs or chopsticks, immerse one sheet of rice paper at a time in water until soft and pliable, about 5 seconds. Remove and pat dry with a paper towel. Place sheet on a flat, dry surface.
  3. Lay a piece of salmon in the middle of the rice paper sheet and cover with one-quarter of the herb mixture. Fold the bottom half and sides of the rice paper over the salmon, then roll into a tight bundle. Set aside. Repeat until all wrappers are filled.
  4. To prepare the dressing, in a small bowl, combine vinegar and olive oil. Set aside.
  5. In a nonstick skillet, heat oil over medium-high heat for 30 seconds. Add bundles, season with salt and pepper and saute until the wrapper is crisp and golden, about 3 minutes per side. Reduce heat if the wrapper browns too quickly.
  6. Transfer fish bundles to a warm platter and drizzle with balsamic dressing. Serve immediately.

Makes 4 servings.

Source: New World Chinese Cooking