recipes

Chicken with Sweet Hoisin Sauce (Jiangbao Jiding)

Chicken with Sweet Hoisin Sauce (Jiangbao Jiding)

Chicken with Sweet Hoisin Sauce (Jiangbao Jiding)

Jiangbao Jiding, or Chicken with Sweet Hoisin Sauce, is a flavorful Chinese dish that pairs tender chicken with crisp broccoli in a rich, sweet sauce. Quick to prepare, this stir-fry is perfect for a delicious and healthy weeknight dinner served over rice.
Portions:2
Preparation Time: 25 minutes
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Equipment

Ingredients

For the Chicken:

  • 8 –12 oz 200–300 g boneless, skinless chicken, cut into bite-size pieces
  • 1 tablespoon cornstarch
  • 2 teaspoons reduced-sodium soy sauce
  • 2 teaspoons Chinese rice wine or pale dry sherry
  • 1 egg white lightly beaten

For the Stir-Fry:

  • 1 ½ tablespoons vegetable oil
  • 8 oz 175 g broccoli florets, cut into bite-size pieces, or Chinese broccoli, cut into 1-inch (2.5-cm) lengths
  • 2 large cloves garlic crushed
  • 1 tablespoon grated fresh ginger
  • 1 –1 ½ tablespoons hoisin sauce
  • 2 teaspoons sesame oil optional

Instructions

  • Start cooking rice to accompany the chicken.
  • Prepare all ingredients and place them within easy reach of the stove.
  • Place the cornstarch in a bowl and add the chicken pieces.
  • Toss until the chicken is lightly coated with cornstarch.
  • Mix in the soy sauce and rice wine, then add the beaten egg white, stirring until the chicken is well coated.
  • Heat a nonstick wok or skillet over high heat.
  • Add half of the vegetable oil and rotate the wok to coat the sides.
  • When the wok is hot, add the broccoli and stir-fry for 1–2 minutes, ensuring it is well coated with the oil.
  • Add 2 tablespoons of water to the wok, cover, and steam the broccoli for 30 seconds to 1 minute, until it is tender but still crisp.
  • Remove the broccoli, along with any juices, to a plate.
  • Wipe the wok dry and heat it again over high heat.
  • Add the remaining oil.
  • Stir-fry the crushed garlic and grated ginger for 3–4 seconds until fragrant.
  • Add the chicken to the wok and stir-fry for 1–2 minutes, or until the chicken begins to brown.
  • Stir in the hoisin sauce and sesame oil (if using), and stir-fry for about 30 seconds to blend the flavors.
  • Return the broccoli, along with any juices, to the wok with the chicken.
  • Stir and toss for about 30 seconds or until everything is heated through.
  • Serve the chicken and broccoli over rice.

Notes / Tips / Wine Advice:

Pair with a light, aromatic white wine such as Gewürztraminer or a crisp Riesling.

Nutritional Information

Calories: 350 kcal | Carbohydrates: 25 g | Protein: 30 g | Fat: 12 g | Fiber: 4 g | Sugar: 8 g | Salt: 600 mg
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Course Chicken / Main Dish
Cuisine Chinese
Diets Dairy free / Nut free

Cantonese Sweet-and-Sour Chicken with Lychees (Suantien Lichiji)

Cantonese Sweet-and-Sour Chicken with Lychees (Suantien Lichiji)

Cantonese Sweet-and-Sour Chicken with Lychees (Suantien Lichiji)

Experience the authentic flavors of southern China with this Cantonese Sweet-and-Sour Chicken. Combining the sweetness of lychees with a tangy sauce, this dish offers a delightful balance of flavors. Serve with rice for a complete and satisfying meal.
Portions:2
Preparation Time: 25 minutes
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Equipment

Ingredients

For the Chicken:

  • 8 –12 oz 200–300 g boneless, skinless chicken, cut into bite-size pieces
  • Ground Sichuan pepper or freshly ground black pepper to taste
  • 1 tablespoon cornstarch

For the Sauce:

  • 1 tablespoon reduced-sodium soy sauce
  • 3 tablespoons lychee juice
  • 3 tablespoons rice vinegar or other mild vinegar
  • 2 tablespoons sugar
  • 3 tablespoons unsalted chicken stock or water
  • Ground red chili or chili oil or ground red pepper to taste

For the Stir-Fry:

  • 1 tablespoon vegetable oil
  • 2 large cloves garlic crushed
  • 1 tablespoon grated fresh ginger
  • 1 green or red bell pepper cut into 1-inch (2.5-cm) squares (optional)
  • 2 green onions scallions, cut into 1-inch (2.5-cm) lengths
  • One 8-oz 225-g can lychees, drained (reserve juice for sauce)
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (optional

Instructions

  • Start cooking rice to accompany the sweet-and-sour chicken.
  • Prepare all ingredients and place them within easy reach of the stove.
  • Sprinkle the chicken pieces with ground Sichuan or black pepper, then dredge them in cornstarch to coat lightly.
  • In a small bowl, mix the sauce ingredients (soy sauce, lychee juice, rice vinegar, sugar, chicken stock, and chili or pepper) and set aside.
  • Heat a nonstick wok or skillet over high heat.
  • Add the vegetable oil and rotate the wok to coat the sides evenly.
  • When the oil is very hot, add the crushed garlic and grated ginger.
  • Stir-fry for a few seconds until fragrant.
  • Add the chicken to the wok and stir-fry for about 1 minute until the chicken is no longer pink.
  • If using, add the bell pepper and green onions (scallions) and stir-fry for another minute.
  • Reduce the heat to low, add the sauce to the wok, and bring it to a boil.
  • Simmer for 30 seconds.
  • Add the drained lychees and cook until heated through.
  • Optional Step: Mix the cornstarch with water and stir into the sauce to thicken, if desired.
  • Serve the sweet-and-sour chicken with rice.

Notes / Tips / Wine Advice:

Variation:

Substitute one or two slices of fresh or canned pineapple, cut into small pieces, for the lychees. Replace the lychee juice with pineapple juice in the sauce.

Wine Recommendation:

Pair with a semi-sweet Riesling or a light, fruity white wine.

Nutritional Information

Calories: 350 kcal | Carbohydrates: 35 g | Protein: 25 g | Fat: 10 g | Fiber: 3 g | Sugar: 18 g | Salt: 700 mg
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Course Chicken / Main Dish
Cuisine Chinese
Diets Dairy free / Nut free

Chicken with Leeks and Oyster Sauce (Jiangbao Dacong Ji)

Chicken with Leeks and Oyster Sauce (Jiangbao Dacong Ji)

Experience the rich flavors of Jiangbao Dacong Ji, a Chinese stir-fry dish that combines tender chicken with young leeks in a savory oyster sauce. Perfect for a quick and delicious meal, this dish pairs beautifully with steamed rice.
Portions:2
Preparation Time: 25 minutes
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Equipment

Ingredients

For the Chicken:

  • 8 –12 oz 200–300 g boneless, skinless chicken breast, cut into bite-size cubes
  • 1 tablespoon cornstarch
  • 1 egg white lightly beaten

For the Sauce:

  • 1 –1 ½ tablespoons oyster sauce
  • 1 teaspoon sugar
  • 1 tablespoon Chinese rice wine or pale dry sherry
  • 2 –4 tablespoons unsalted chicken stock or water
  • Freshly ground black pepper and ground red pepper to taste

For the Stir-Fry:

  • 1 ½ tablespoons vegetable oil
  • 8 young leek stalks cut into 1-inch (2-2.5 cm) sections
  • 2 cloves garlic crushed
  • 1 tablespoon grated fresh ginger

Instructions

  • Start cooking rice to serve alongside the chicken with leeks.
  • Prepare all the ingredients and place them within easy reach of the stove.
  • Place the chicken pieces in a bowl, sprinkle with cornstarch, and toss to coat lightly and evenly.
  • Pour the beaten egg white over the chicken pieces and toss again to coat them thoroughly.
  • In a small bowl, combine the sauce ingredients (oyster sauce, sugar, rice wine, chicken stock, black pepper, and red pepper) and set aside.
  • Heat a nonstick wok or skillet over high heat until very hot.
  • Add ½ tablespoon of vegetable oil and rotate the wok to coat the sides.
  • When the wok is very hot, add the leek sections and stir-fry for about 1 minute, or until they are wilted and slightly browned.
  • Remove the leeks from the wok.
  • Reheat the wok over high heat and add the remaining tablespoon of oil.
  • Stir-fry the crushed garlic and grated ginger for 3–4 seconds until fragrant.
  • Add the chicken to the wok and stir-fry for about 2 minutes, or until the chicken begins to brown.
  • Stir in the sauce mixture, mixing well with the chicken.
  • Return the leeks to the wok, stirring and tossing until everything is heated through.
  • Serve immediately with steamed rice.

Notes / Tips / Wine Advice:

Pair with a light, aromatic white wine like Gewürztraminer or a dry Riesling.

Nutritional Information

Calories: 350 kcal | Carbohydrates: 15 g | Protein: 30 g | Fat: 15 g | Fiber: 3 g | Sugar: 4 g | Salt: 700 mg
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Course Chicken / Main Dish
Cuisine Chinese
Diets Dairy free / Nut free

Tangy Lemon Chicken (Ningmeng Ji)

Tangy Lemon Chicken (Ningmeng Ji)

Tangy Lemon Chicken (Ningmeng Ji)

Ningmeng Ji, or Lemon Chicken, is a popular Chinese dish known for its tangy, zesty flavor. This simplified version skips the deep-frying and focuses on a lighter, stir-fried approach. Serve with rice and a green vegetable for a complete meal.
Portions:2
Preparation Time: 25 minutes
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Equipment

Ingredients

  • For the Chicken:
  • 8 –12 oz 200–300 g boneless, skinless chicken, cut into bite-size pieces
  • 1 tablespoon cornstarch
  • 1 teaspoon reduced-sodium soy sauce
  • 1 egg white lightly beaten
  • For the Sauce:
  • 3 –4 tablespoons fresh lemon juice
  • Grated zest of 2 lemons
  • 1 tablespoon Chinese rice wine or pale dry sherry
  • 1 teaspoon reduced-sodium soy sauce
  • 1 tablespoon sugar
  • For the Stir-Fry:
  • 1 tablespoon vegetable oil
  • Sliced green onions scallions, for garnish
  • 2-3 tablespoons chicken stock or water optional, for thinning the sauce

Instructions

  • Start cooking rice to accompany the lemon chicken.
  • Prepare all the ingredients and place them within easy reach of the stove.
  • In a bowl, sprinkle the chicken pieces with cornstarch and toss to coat lightly and evenly.
  • Add the soy sauce to the beaten egg white, pour this mixture over the chicken, and toss again to coat the chicken thoroughly.
  • In a small bowl, combine the sauce ingredients (lemon juice, lemon zest, rice wine, soy sauce, and sugar) and stir until the sugar dissolves.
  • Set aside.
  • Heat a nonstick wok or skillet over high heat.
  • Add the vegetable oil and rotate the wok to coat the sides evenly.
  • When the wok is very hot, add the chicken and stir-fry for about 2 minutes, or until the chicken begins to brown.
  • Remove the chicken to a serving bowl and keep warm.
  • Discard any excess oil from the wok and reduce the heat to medium.
  • Pour the prepared sauce into the wok and bring it to a boil.
  • Return the chicken to the wok, stirring until heated through.
  • If the sauce seems too dry, add 2 or 3 tablespoons of chicken stock or water to prevent scorching.
  • Garnish with sliced green onions and serve the lemon chicken with rice and a cooked green vegetable.

Notes / Tips / Wine Advice:

Pair with a crisp white wine like Chardonnay or Sauvignon Blanc.

Nutritional Information

Calories: 300 kcal | Carbohydrates: 18 g | Protein: 25 g | Fat: 10 g | Fiber: 2 g | Sugar: 8 g | Salt: 600 mg
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Course Chicken / Main Dish
Cuisine Chinese
Diets Dairy free / Nut free

Chicken Stir-Fry with Snow Peas and Pine Nuts (Xuedou Songzi Ji)

Chicken Stir-Fry with Snow Peas and Pine Nuts (Xuedou Songzi Ji)

This Chinese stir-fry combines tender chicken strips with fresh snow peas and crunchy pine nuts for a delightful and nutritious meal. Perfect for a quick weeknight dinner, this dish can be easily adapted by substituting asparagus or shrimp.
Portions:2
Cooking Time:30 minutes
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Equipment

  • Nonstick wok or skillet
  • spatula
  • small bowl
  • Warm platter for serving

Ingredients

  • For the Chicken:
  • 8 –12 oz 200–300 g boneless, skinless chicken, cut into thin bite-size strips
  • 1 tablespoon cornstarch
  • 1 teaspoon reduced-sodium soy sauce
  • 1 egg white lightly beaten
  • For the Sauce:
  • 2 tablespoons Chinese rice wine or pale dry sherry
  • 1 tablespoon reduced-sodium soy sauce
  • 2 tablespoons unsalted chicken stock or water
  • Salt and freshly ground black pepper to taste
  • For the Stir-Fry:
  • 1 ½ tablespoons vegetable oil
  • 4 tablespoons pine nuts
  • 8 oz 225 g fresh snow peas, tips and strings removed
  • 2 cloves garlic crushed

Instructions

  • Start cooking your rice to serve alongside the stir-fry.
  • Prepare all the ingredients and keep them within easy reach of the stove.
  • Place the chicken pieces in a bowl, sprinkle with cornstarch, and toss to coat evenly.
  • Add the soy sauce to the beaten egg white, then pour over the chicken pieces.
  • Toss again to coat thoroughly.
  • In a small bowl, combine the sauce ingredients (rice wine, soy sauce, chicken stock, salt, and pepper) and set aside.
  • Heat a few drops of oil in a nonstick wok over low heat.
  • Add the pine nuts and brown them until golden, shaking the wok to prevent scorching.
  • Remove the pine nuts and set them aside.
  • Increase the heat to high and add half of the remaining oil to the wok, rotating it to coat the sides.
  • When the wok is very hot, add the snow peas and stir-fry for 1–2 minutes.
  • Remove the snow peas to a warmed platter.
  • Reheat the wok over high heat and add the remaining oil.
  • Stir-fry the crushed garlic for 3–4 seconds until fragrant.
  • Add the chicken and stir-fry for about 2 minutes until it begins to brown.
  • Return the snow peas to the wok along with the sauce.
  • Stir and toss until heated through.
  • Be careful not to overcook the chicken, as it will dry out.
  • The snow peas should remain green and crisp.
  • Transfer the stir-fry to a platter and sprinkle the toasted pine nuts over the top.
  • Serve immediately with rice.

Notes / Tips / Wine Advice:

Variations:

 
Substitute 12–14 asparagus spears for the snow peas. Remove tough ends and cut spears on the diagonal into 2-inch (5-cm) lengths.
Shrimp can be substituted for chicken with excellent results.
 

Wine Recommendation:

Pair with a dry white wine like Sauvignon Blanc or a light lager.

Nutritional Information

Calories: 350 kcal | Carbohydrates: 20 g | Protein: 30 g | Fat: 15 g | Fiber: 4 g | Sugar: 4 g | Salt: 600 mg
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Course Chicken / Main Dish
Cuisine Chinese
Diets Dairy free / Nut free

Pan-Fried Noodles with Chicken and Vegetables (Jirou Chaomien)

Pan-Fried Noodles with Chicken and Vegetables (Jirou Chaomien)

This flavorful Chinese dish features pan-fried noodles, cooked like a crispy pancake, topped with stir-fried chicken, fresh vegetables, and a savory sauce. Perfect for a satisfying and versatile meal, it can easily be adapted with different meats or vegetables to suit your taste.
Portions:2
Preparation Time: 30 minutes
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Equipment

  • nonstick skillet
  • Wok or large skillet
  • spatula
  • small bowl

Ingredients

For the Noodles:

  • 8 oz 225 g dried wheat noodles

For the Sauce:

  • ¼ cup 50 ml unsalted chicken stock or water
  • 1 teaspoon reduced-sodium soy sauce
  • 1 –2 teaspoons oyster sauce
  • 2 teaspoons sugar
  • Freshly ground black pepper

For the Stir-Fry:

  • 2 tablespoons vegetable oil
  • 2 large cloves garlic crushed
  • 8 oz 125 g cooked chicken, cut into bite-size pieces
  • 2 ribs celery sliced into short, narrow strips
  • 8 oz 200 g fresh bean sprouts, ends trimmed
  • 4 fresh mushrooms sliced
  • 2 green onions scallions, sliced for garnish
  • Soy sauce and chili sauce optional, for serving

Instructions

  • Parboil the noodles according to package directions or use the parboiled wheat noodles recipe.
  • Keep warm.
  • In a small bowl, combine the sauce ingredients (chicken stock, soy sauce, oyster sauce, sugar, and black pepper) and set aside.
  • Heat a nonstick skillet over medium heat.
  • Add 1–2 teaspoons of vegetable oil.
  • Once the oil is hot, add the noodles and flatten them into a round cake.
  • Cook until the bottom is lightly browned.
  • Add another teaspoon of oil and flip the noodle cake to brown the other side.
  • You may divide the noodles into 2 or 4 portions to make individual pancakes.
  • Keep the cooked noodles warm in the oven.
  • Heat a wok over high heat.
  • Add the remaining tablespoon of oil.
  • When hot, stir-fry the garlic for 3–4 seconds until fragrant.
  • Add the cooked chicken and stir-fry for 30 seconds.
  • Add the celery, bean sprouts, and mushrooms, and stir-fry for 2 minutes until the vegetables begin to soften.
  • Mix in the sauce and bring to a boil, stirring to blend the flavors.
  • Remove the hot noodle cake (or individual cakes) from the oven and pour the chicken and vegetable mixture on top.
  • Garnish with sliced green onions and serve hot.
  • Soy sauce and chili sauce may be served on the side for extra seasoning.

Notes / Tips / Wine Advice:

Variation:

Cooked pork or beef can be substituted for chicken. If using uncooked meat, coat it with soy sauce or wine and stir-fry longer, as noted in the recipe variation.

Wine Recommendation:

Pair with a light, dry white wine such as Sauvignon Blanc or a crisp lager.

Nutritional Information

Calories: 500 kcal | Carbohydrates: 60 g | Protein: 30 g | Fat: 15 g | Fiber: 5 g | Sugar: 6 g | Salt: 800 mg
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Course Main Dish / Noodels
Cuisine Chinese
Diets Dairy free / Nut free

Noodles Tossed with Garlic, Pork, and Vegetables (Zhurou Laomien)

Noodles Tossed with Garlic, Pork, and Vegetables (Zhurou Laomien)

Zhurou Laomien is a savory Chinese stir-fry dish featuring tender noodles tossed with garlic, pork, and a medley of vegetables. This versatile one-dish meal is perfect for using up leftovers and can be easily adapted by substituting chicken, beef, or shrimp for the pork.
Portions:2
Preparation Time: 25 minutes
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Equipment

Ingredients

  • For the Noodles:
  • 8 oz 225 g dried wheat noodles
  • For the Sauce:
  • ¼ cup 50 ml unsalted chicken stock or water
  • 1 –2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons sugar
  • Freshly ground black pepper to taste
  • For the Stir-Fry:
  • 1 tablespoon oil
  • 2 large cloves garlic crushed
  • 8 oz 225 g cooked pork, cut into thin bite-size strips
  • 8 oz 200 g Chinese cabbage (napa), celery cabbage, or bok choy, trimmed and cut into narrow 2-inch (5-cm) pieces
  • 4 fresh mushrooms trimmed and sliced
  • ½ can bamboo shoots cut into narrow, bite-size strips (optional)
  • 2 green onions scallions, sliced, for garnish
  • Soy sauce and chili sauce optional, for serving

Instructions

  • Parboil the noodles according to package directions or use the parboiled wheat noodles recipe.
  • Keep the noodles warm.
  • In a small bowl, combine the sauce ingredients (chicken stock, soy sauce, sugar, and pepper) and set aside.
  • Heat a nonstick wok or skillet over high heat.
  • Add the oil.
  • When the oil is hot, stir-fry the crushed garlic for 3–4 seconds until fragrant.
  • Add the cooked pork strips and stir-fry for 30 seconds to 1 minute.
  • Add the cabbage, mushrooms, and bamboo shoots, and stir-fry for 2 minutes until the vegetables begin to soften.
  • Pour in the sauce mixture and bring it to a boil.
  • Add the parboiled noodles, stirring and turning briskly until they are heated through and well-coated with the sauce.
  • Add more stock if the mixture seems dry.
  • Garnish with sliced green onions and serve hot.
  • Offer extra soy sauce and chili sauce at the table for additional seasoning.

Notes / Tips / Wine Advice:

Pair with a light and fruity white wine like Pinot Grigio or a crisp Asian beer.

Nutritional Information

Calories: 450 kcal | Carbohydrates: 60 g | Protein: 25 g | Fat: 12 g | Fiber: 5 g | Sugar: 6 g | Salt: 700 mg
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Course Main Dish / Noodels
Cuisine Chinese
Diets Dairy free / Nut free

Perfectly Parboiled Wheat Noodles

Perfectly Parboiled Wheat Noodles

Learn how to prepare perfectly parboiled wheat noodles with this easy recipe. These noodles are cooked to tender perfection on the outside while maintaining a firm center. A versatile base for any dish, these noodles are ideal for Asian-inspired meals.
Portions:2
Cooking Time:15 minutes
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Equipment

  • large pot
  • Colander
  • Tongs or chopsticks
  • Double boiler (optional)

Ingredients

  • 12 oz 100 g fresh wheat noodles or 8 oz (75 g) dried noodles
  • 2 to 1 tablespoon sesame oil or other vegetable oil

Instructions

  • Bring a large pot of water to a vigorous boil.
  • Gradually add the wheat noodles to the boiling water, ensuring the water continues to boil vigorously.
  • Stir the noodles occasionally to prevent them from sticking together.
  • Cook the noodles until they are barely done—the outside should be tender while the inside remains firm and slightly hard.
  • Test for doneness by biting into a single strand.
  • Cooking time will vary depending on the thickness of the noodles.
  • Once done, drain the noodles in a colander.
  • Toss the drained noodles with a little sesame oil or vegetable oil to prevent them from sticking together.
  • Set the noodles aside until needed, or keep them warm in the top of a double boiler.

Nutritional Information

Calories: 200 kcal | Carbohydrates: 40 g | Protein: 7 g | Fat: 4 g | Fiber: 2 g | Sugar: 1 g | Salt: 10 mg
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Course Basic recipe / Noodels / Side Dish
Cuisine International
Diets Dairy free / Halal / Kosher / Low Fat / Nut free / Soy Free / Vegan / Vegetarian

Savory Fried Rice with Chicken, Pork, and Shrimp

Savory Fried Rice with Chicken, Pork, and Shrimp

Enhance your fried rice with a savory twist by adding a combination of chicken, pork, shrimp, and fresh vegetables. This recipe offers a delicious and hearty version of the classic Chinese fried rice, perfect for a satisfying meal.
Portions:2
Cooking Time:25 minutes
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Equipment

Ingredients

For the Sauce (from Simple Fried Rice recipe):

  • 2 tablespoons unsalted stock
  • 4 teaspoons sugar
  • 1 tablespoon Chinese rice wine or pale dry sherry
  • 1 teaspoon to 1 tablespoon reduced-sodium soy sauce adjust to taste

For the Savory Fried Rice:

  • 4 teaspoons vegetable oil
  • 1 egg lightly beaten
  • 1 small onion coarsely chopped
  • 1 large clove garlic crushed
  • ¼ cup 30 g diced cooked chicken
  • ¼ cup 30 g diced cooked pork
  • ¼ cup 50 g diced raw or cooked shrimp (optional)
  • 2 tablespoons diced country-style ham preferably Smithfield
  • 3 or 4 fresh mushrooms trimmed, wiped clean, and chopped
  • 2 green onions scallions, sliced
  • ¼ cup 25 g fresh bean sprouts, ends trimmed
  • 3 cups 750 g cold, cooked long-grain white rice
  • Freshly ground black pepper to taste
  • Unsalted roasted peanuts for garnish
  • Soy sauce or chili sauce optional, for serving

Instructions

  • Combine the sauce ingredients in a small bowl and set aside.
  • Heat a nonstick wok or skillet over medium heat.
  • Add 1 teaspoon of vegetable oil.
  • Once the oil is hot, add the lightly beaten egg and stir gently until cooked through.
  • Remove the egg, cut into bite-size pieces, and set aside.
  • Increase the heat to medium-high and add another teaspoon of oil to the wok.
  • Stir-fry the chopped onion until soft.
  • Add the crushed garlic and stir-fry for 3–4 seconds.
  • Add the diced chicken, pork, shrimp (if using), country-style ham, and chopped mushrooms to the wok.
  • Stir-fry for about 2 minutes until the ingredients are heated through.
  • Add the green onions and fresh bean sprouts, and stir-fry for an additional minute.
  • Stir in the sauce and cook for another 30 seconds.
  • Remove the mixture to the plate with the cooked egg.
  • Reheat the wok and add the remaining oil.
  • Add the cold rice, stirring and turning to break up clumps and heat it evenly.
  • Add the chicken, pork, shrimp, and vegetable mixture back to the wok, stirring until everything is heated through, about 2 minutes.
  • Season with freshly ground black pepper and garnish with unsalted roasted peanuts.
  • Serve with soy sauce or chili sauce if desired.

Notes / Tips / Wine Advice:

Pair with a crisp white wine like Pinot Grigio or a light beer.

Nutritional Information

Calories: 450 kcal | Carbohydrates: 50 g | Protein: 25 g | Fat: 18 g | Fiber: 4 g | Sugar: 6 g | Salt: 600 mg
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Course Fish / Seafood / Main Dish / Pork / Rice
Cuisine Chinese
Diets Dairy free / Nut free

Classic Chinese Fried Rice (Chaofan)

Chaofan

Classic Chinese Fried Rice (Chaofan)

Chaofan, or Chinese fried rice, is a versatile and flavorful dish perfect for using leftover rice and a variety of ingredients. This classic recipe combines cold, day-old rice with chicken, vegetables, and a simple sauce for a satisfying meal. Customize it by adding your preferred protein or vegetables.
Portions:2
Cooking Time:20 minutes
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Equipment

Ingredients

  • For the Sauce:
  • 2 tablespoons unsalted stock
  • 4 teaspoons sugar
  • 1 tablespoon Chinese rice wine or pale dry sherry
  • 1 teaspoon to 1 tablespoon reduced-sodium soy sauce adjust to taste
  • For the Fried Rice:
  • 4 teaspoons vegetable oil
  • 1 egg lightly beaten
  • 1 small onion coarsely chopped
  • 1 large clove garlic crushed
  • 1 small red or green bell pepper or a mix of both, seeded and diced
  • 1 cup 175 g diced cooked chicken
  • 3 cups 750 g cold, cooked long-grain white rice
  • Freshly ground black pepper to taste
  • 1 green onion scallion, green part only, sliced, for garnish
  • Soy sauce or chili sauce optional, for serving

Instructions

  • How to Prepare:
  • Combine all the sauce ingredients in a small bowl and set aside.
  • Heat a nonstick wok or skillet over medium heat.
  • Add 1 teaspoon of vegetable oil.
  • Once the oil is hot, add the lightly beaten egg and stir gently until cooked through.
  • Remove the egg, cut into bite-size pieces, and set aside.
  • Increase the heat to medium-high and add another teaspoon of oil to the wok.
  • Stir-fry the chopped onion until soft.
  • Add the crushed garlic and stir-fry for 3–4 seconds.
  • Add the diced bell pepper and cooked chicken to the wok and stir-fry for about 2 minutes.
  • Stir in the sauce and cook for an additional 30 seconds.
  • Remove the mixture to the plate with the cooked egg.
  • Reheat the wok and add the remaining oil.
  • Add the cold rice, stirring and turning to break up clumps and heat it evenly.
  • Add the chicken and egg mixture back to the wok, stirring until everything is heated through, about 2 minutes.
  • Season with freshly ground black pepper and garn

Notes / Tips / Wine Advice:

Variations:

Substitute cooked ham, beef, pork, or shrimp for the chicken.
Use uncooked chicken, beef, or pork cut into bite-size pieces; add them after the onion and garlic have been stir-fried.

Wine Recommendation:

Pair with a light and aromatic white wine like Riesling or Sauvignon Blanc.

Nutritional Information

Calories: 400 kcal | Carbohydrates: 50 g | Protein: 20 g | Fat: 15 g | Fiber: 3 g | Sugar: 6 g | Salt: 500 mg
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Course Main Dish / Rice
Cuisine Chinese
Diets Dairy free / Halal / Low-Sodium / Nut free