Shredded Potato in White Vinegar (Cu Liu Tu Dou Si)

Potato is such a versatile ingredient – boil it, bake it, mash it, make chips with it… or shred it for this stir fry recipe. This simple recipe tastes just as good once the potatoes have gone cold, so it’s a refreshing one to try (despite the spice) now that the weather’s hotter. What gives this its refreshing nature is the vinegar. Usually in Chinese cooking, when you mention vinegar, you’d automatically think of black vinegar from Zhenjiang. However, here you should go for white wine vinegar instead. Continue reading “Shredded Potato in White Vinegar (Cu Liu Tu Dou Si)”

Tofu and Sweetcorn Soup – a Chinese Recipe

When you’re not feeling 100% or just want a light soup to start your summer meal, this tofu and sweetcorn soup is perfect – it’s so simple to make, and still nutritious. You can also stir in an egg (just beat it and stir it in right at the end, pouring while stirring so that it forms strings in the soup). There are only two main ingredients: sweetcorn and tofu. I prefer soft tofu for this, just because the texture goes down a lot easier, but firm tofu does make the soup look nicer, because you’ll get more even cubes! Continue reading “Tofu and Sweetcorn Soup – a Chinese Recipe”


Double Layer Milk (Shuang Pi Nai)

Chinese desserts are relatively few and far between, but there are a few special ones that can be hard to get in the shops, and this double layer/skin milk is one such dessert. The recipe dates back to the 1850s, and comes from the Canton region.

The key ingredients are full fat milk and egg whites – so it will give you plenty of proteins! It is also very easy to make, and the prep time only totals around 5 minutes, with a cooking time of roughly 20 minutes. However, there are quite lengthy cooling periods in between. You can also make it the day before and keep it chilled in the fridge! Continue reading “Double Layer Milk (Shuang Pi Nai)”


Chinese Steamed Pork with Couscous (Fen Zheng Rou)

This steamed pork with couscous recipe is both traditional and modern – in that it uses couscous instead of broken rice, but the taste is so similar to what you’d traditionally eat that it’s very difficult to distinguish between the two. Traditionally the broken rice is made from chopping rice (or whizzing it quickly in a blender) before it’s cooked, so that each bit of the broken rice is roughly the size of a grain of couscous. We chose to use couscous for this because it’s already the right size, and a bit healthier than white rice – or for an even healthier alternative, use wholegrain couscous! Continue reading “Chinese Steamed Pork with Couscous (Fen Zheng Rou)”


Chinese Corn and Pine Nuts Stir-Fry (Song Ren Yu Mi)

With spring in the air, we’re here to share another light and easy Chinese veggie recipe this week. Pine nuts are not only subtly fragrant but extremely nutritious, and make up the main ingredient of this week’s recipe, along with corn.

I’ve always got some frozen corn in the freezer as it’s so versatile and easy to store (not to mention tasty!), so this recipe is often a go-to if the fridge and food cupboards are looking a bit bare.

Continue reading “Chinese Corn and Pine Nuts Stir-Fry (Song Ren Yu Mi)”


Dry fried green beans with chilli (gan bian sijidou) – a simple veggie recipe

Now that spring has arrived, it’s time for lighter food, but still with a touch of warming spice. That’s why we’re sharing this vegetarian dry fried green bean with chillies recipe today. It’s a very quick and simple recipe, and you need very few ingredients to cook it – mainly just the green beans and chillies! Although you will need to fry the green beans twice, you will only need one wok, as the oil is recycled.

Continue reading “Dry fried green beans with chilli (gan bian sijidou) – a simple veggie recipe”


Grilled fish simmer pot (Kao Yu) – a spicy Chinese recipe

Grilled fish served on a gas fire in a simmering tray of chillies and veg has been getting increasingly popular in Chinese restaurants, and unlike more traditional roast fish, it’s a lot saucier – in that it comes in a bubbling tray of soup. You can then spoon the soup over your bowl of rice as you eat the fish.

We’re making it with enoki mushrooms, celery and bamboo shoot here. In terms of choosing the fish, carp is ideal, sea bass is a good option, though we’re making it with yellow croaker here. Continue reading “Grilled fish simmer pot (Kao Yu) – a spicy Chinese recipe”

Drunken Chicken (Shaoxing Zuiji) – a pressure cooker recipe

Want to cook with alcohol now that we’re no longer in dry January? This drunken chicken recipe is super easy and as it’s made in advance and served cold, you can make it to soak on a weekend and take it out of the fridge on Monday! Traditionally it’s made with Shaoxing rice wine, and that’s what we’re using here.

It’s usually made with chicken thighs or chicken wings, ideally with the bones removed but the skin on, as the skin keeps the meat together better and it will look prettier at the end. I don’t particularly like the skin in cold dishes, so I’m using boneless and skinless chicken thighs here. Continue reading “Drunken Chicken (Shaoxing Zuiji) – a pressure cooker recipe”

Tiger Prawns with Sweetcorn & Chilli – a recipe from Ching He Huang

It’s going to be the Year of the Rooster in 2 more days,and as food is the main way to celebrate Chinese New Year, we tried out the Emmy-nominated TV chef Ching He Huang‘s tiger prawns, sweetcorn and chilli recipe. It’s a classic stirfry dish – very quick to prepare and cook – and really adds colour to the dinner table! In Ching’s words, “Prawns symbolise happiness as they are homonym for ‘laughter’ and their reddish colour is synonymous with ‘luck’. The yellow colour of the corn resembles small nuggets of gold symbolizing ‘wealth’.”

The prep time is only 5 minutes, as is the cooking time. It’s Ching’s ethos to use fresh ingredients, but all the fresh tiger prawns were sold out (probably in the scramble to buy prawns for Chinese New Year), and we had some leftover frozen sweetcorn left, so we’re cooking these from frozen, using 100g in total. You’d ideally need to defrost these before use, but when stirfrying, the ingredients such as sweetcorn can be added to the wok frozen – just add an extra minute to the cooking time. Continue reading “Tiger Prawns with Sweetcorn & Chilli – a recipe from Ching He Huang”

Chinese Steamed Fish – a simple recipe using sea bream

Chinese New Year is just a week away, and fish is a must on the menu (年年有余), so we’d like to share this simple yet eye-catching steamed fish recipe. Fish cooks really quickly in the steamer, so once you’ve done all the prep work, it only takes 5-10 minutes before it’s done! Not only so, you won’t get all the oil splatters you’d get from stir-frying.

The “must” ingredients are fish (sea bream here, but you can also use other types of smaller fish with white meat such as halibut, pike, sunfish and carp), loads of ginger, spring onions and all the seasoning/sauce ingredients. The carrot, luncheon meat, shiitake mushroom and chillies are optional. However, if you decide to go without fresh chillies, then you can also add a little chilli sauce into the sauce at the end. The amount of chilli included here will make a very spicy version, so please tone if down as per your own taste!

We’re using seafood soy sauce here – you can usually find it with a green label. If you don’t have it, then use a light sauce sauce and add an extra teaspoon of oyster sauce, then 1/2 teaspoon of sugar. Continue reading “Chinese Steamed Fish – a simple recipe using sea bream”