cantonese recipe

Learn how to make this crunchy, fried, and delectable Cantonese favorite at home!

Salt and Pepper Pork Chops (椒鹽豬扒)

pork loin sirloin chop

red peppers

green peppers

scallion

red chili peppers

garlic

cornstarch

0.5 tsp baking soda

tsbp cooking wine

oyster sauce

tsbp light soy sauce

water

tsp sugar

salt

corn oil

tsp garlic salt

0.25 tsp white pepper

Prepare ingredients

Start with chopping up the vegetables. Cut red pepper into strips then rotate 90 degrees to dice. Dice the green pepper the same way. 

Mix sauce

For the pork marinade, mix cornstarch, baking soda, cooking wine, oyster sauce, light soy sauce, and water. Give it a quick mix then add sugar and salt.

Marinate pork chops

Mix the pork in with the marinade by hand for about one minute.

Prepare for frying

In a pot over medium heat, add corn oil and bring it to 380°F/193.3°C. 

Fry the pork

To fry the pork chops, put them in one at a time into the oil and fry them in batches to not overcrowd the pot.

Mix seasoning

In a small bowl, mix together garlic salt, salt, and white pepper.

Cook all ingredients

Now, we'll put the dish together! Start by heating up a wok on medium heat.

Taste test & plate

Finally, taste to adjust the flavors of the pork chops to your liking! This is usually served on a large serving plate at the center of the table. Everyone can take the amount they want in smaller individual plates.

Learn how to make this easy alternative to a classic Cantonese chicken dish!

Salt Baked Chicken (東江鹽焗雞)

chicken

tbsp salt

ginger powder

tbsp sesame oil

lard

Prepare chicken

To prepare the chicken for cooking, pull the drumsticks down and away from the chicken's body to loosen the joints up and make a hole at the base of the neck into the chicken's cavity.

Cook chicken

Boil a large pot of water (enough to cover the whole chicken) and dip the chicken into the water several times to allow the water to go through the inside.

Remove chicken

Remove the chicken from the pot and submerge it into an ice-water bath. Allow it cool for five minutes.

Make sauce

Heat a wok on high heat, pour the salt into wok and stir for several minutes.

Shred and plate

Remove the chicken from the ice-water bath.

Learn how to make this hearty Cantonese classic!

Taro Steamed Spare Ribs (芋頭蒸排骨)

lb spare ribs

lb taro

black bean

rehydrated dried mandarin peel

green onion

ginger

red chili pepper

tbsp light soy sauce

0.5 tsp dark soy sauce

tsp baking soda

tbsp cooking wine

vegetable oil

Rinse & soak black beans

Rinse the dried fermented black beans in warm water 3 times. Then, let it soak in the water to rehydrate for at least 5 minutes.

Prepare the spare ribs

Peel the membrane off the spare ribs by making a small cut at the end, and pulling it away from the meat.

Marinate the ribs

Make the marinade by mixing together cornstarch, salt, sugar, oyster sauce, light soy sauce, dark soy sauce, baking soda, cooking wine, water, and white pepper.

Prepare taro

Carefully cut around the taro to score the slice where we want to cut it, so we end up with taro. Then, chop deep into the taro and split the slice off.

Chop scallions & chili

Dice green onion and red chili pepper and set aside.

Steam ribs & taro

Crush half of the rehydrated fermented black beans with the back of a spoon. Mix them into the ribs.

Garnish & plate

When the taro is cooked through, turn off the heat, and remove the dish from the pan.

https://www.youtube.com/watch?v=s9gX9t9zDZY

This dish is inspired by my love for Cantonese spring onion ginger oil and bai qie ji. The broth is perfectly fragrant and savoury, with juicy poached chicken and veg. A quick and delicious brothy rice meal, perfect for eating fresh or even meal prepping.

Shredded Chicken & Warming Spring Onion Brothy Rice

Jasmine Rice

Spring Onion

Fresh Ginger

.25tsp Ground White Pepper

Chicken Stock

Boneless Skinless Chicken Thigh

Pak Choi

Fresh Coriander

2tsp Toasted Sesame Oil

Chilli Oil (to serve)

Cook the rice following packet instructions.

Trim and thinly slice the spring onions. Finely grate the ginger. Add both into a saucepan, with a drizzle of sesame oil. Set the pan over a medium heat and gently cook, stirring occasionally, for 5-7 mins until the onions have wilted.

Add the white pepper and pour the chicken stock in. Let it come to the boil then turn the heat down to low-medium, season with salt and gently drop the chicken thighs in. Leave for 10-15 mins until fully cooked.

Meanwhile, trim and chop the pak choi into 2-3cm chunks. Pick the coriander leaves and thinly slice the stems. 

Once the chicken is cooked, use a slotted spoon to transfer it from the broth to a large bowl. Leave to cool for a couple of mins, then use two forks to shred it. Cover to keep warm.

Add the coriander stems and pak choi into the hot broth and cook for 2-4 mins, until wilted. Then use a slotted spoon to transfer the veg to the chicken bowl. Add the sesame oil and coriander leaves and toss to combine. Taste and season the broth with salt and white pepper, if needed.

To serve, share the rice between bowls and ladle the broth over. Top with the chicken mixture and a drizzle of chilli oil.

loved it. added extra spinach because im trying really hard to eat extra greens. Will 100% be putting it in rotation.

This was delicious: I added garlic, chilli and s***ake mushroom to the broth for a bit of spice and depth and it went down a treat. 

lovely recipe, I used spinach, a splash of gochujang and itsu broth for the stock.  

good base recipe! I've made it multiple times, but added different things every time. Last was with lemongrass and started anis, I've also done one with white miso - taste fantastic!

Hearty, warming and great for an immunity boost.  Made this recipe quite a few times now, and is a go-to when we have these simple ingredients in the fridge.

i had to add a bit of soy sauce to make the taste stronger. It’s comforting when you’re sick, but it’s not a game changer.

added 1/2 tsp of Gochuchang paste to the broth - WOW defo will be on the fav list.  

Well that was delicious. This is going to be featured often in our menu plans. 

easy, delicious  meal Nothing special but Quick and Nice on weekdays 

made this when I was sick, soooo comforting!! 

have this all the time, amazing when you’re ill or jsut need some veg ! I swap out for different greens sometimes to mix it up 

new family favorite! Used home made chicken broth for even more benefits

surely that amount of white pepper is a mistake? Would only use a little pinch at best otherwise will be very overpowering. 

agree with the comments to increase the stock to at least 1000ml and added 2 crushed garlic cloves to the start when cooking off the spring onions. 

Massive fan of chicken broth type soups, this one was great. Definitely on the list to make it again 

So good, will definitely make again. Added mushrooms and chilli crisp.

easy and delicious, I crisped up some chicken thigh skin and added as a crunchy topping! 

https://players.brightcove.net/6113368299001/default_default/index.html?videoId=6387989283112

Top 4 cantonese recipe recipes from across the web

The most viewed cantonese recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Salt and Pepper Pork Chops (椒鹽豬扒)

Salt Baked Chicken (東江鹽焗雞)

Taro Steamed Spare Ribs (芋頭蒸排骨)

Shredded Chicken & Warming Spring O...

Top 4 cantonese recipe recipes from across the web

The most viewed cantonese recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Salt and Pepper Pork Chops (椒鹽豬扒)

Salt Baked Chicken (東江鹽焗雞)

Taro Steamed Spare Ribs (芋頭蒸排骨)

Shredded Chicken & Warming Spring O...

The most viewed cantonese recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine