Category Archives: Chinese food

Chinese food Meat Recipes

Soy sauce chicken- Hong Kong style

Hong Kong style soy sauce chicken
Hong Kong style soy sauce chicken

Soy sauce chicken is popular in Hong Kong. It is often served with noodles or rice, or even alone, at restaurants and stalls.

In this recipe, I omitted Chinese cooking wine (simply because if didn’t have any at home), but the wine can be added to the sauce for a deeper flavor. Also, for those who dislike star anise, it can be removed from the sauce prior to the addition of chicken for a lighter flavor.

This recipe also works great for chicken wings!

Approx. 10 chicken drumsticks
3-4 cloves of garlic, crushed
A few slices of ginger, finely chopped
3/4 cup dark soy sauce
2 tbsp of sugar (or rock sugar)
1 star anise
3 cups of water
Dash of white pepper (optional)
1 tbsp cooking oil

– heat cooking oil in a pan or pot.
– add garlic and ginger and fry to bring out the aroma.
– add soy sauce, water, sugar and star anise, and bring to a boil. Add white pepper if desired.
– lower the heat and add the chicken one by one into the sauce.

– simmer for approx. 15 mins, then flip the chicken and simmer or another 15 mins. The chicken should take on the color of the soy sauce.
– remove chicken from the sauce and serve hot or cold on a plate. The sauce can be spooned onto rice and vegetable side dishes for added flavor.

About the leftover sauce- it would be a waste to throw it out! Most restaurants keep the sauce and reuse it a number of times for chicken, but at home, I like to add potatoes, carrots and boiled eggs to the sauce. Allow to boil for about 20 mins or until the potatoes are cooked through and the boiled eggs have turned brown, and voila! It’s delicious!

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Chinese food Recipes

Macau Baked Coconut Chicken Curry Rice


I’ve been having the craving for days. So today, I took the plunge… into the guilty pleasure of creamy, gooey, savory baked coconut curry chicken rice.

Originating from Macau, one of the most European-influenced Asian cities, the Chinese name for this dish literally translates into “Portuguese curry chicken”. Although frankly, I’m not sure there’s very much that’s Portuguese about it! Instead, it’s a fusion of European and South Asian ingredients, with a Chinese twist.

My first introduction to this electic dish was at a Hong Kong style casual restaurant. The type of place that served ham sandwiches with milky black tea, congee and salty fried donuts, and vermicelli noodle soup with sliced hot dogs. This particular restaurant apparently specialized in the Macau style baked rice. It came piping hot to the table, the sauce bubbling and slightly browned on top, with the heady smell of coconut cream wafting in the air. And the taste… it was sweet and savory and warm and faintly spicy… I wished I could make the casserole dish bottomless.

Surprisingly, I couldn’t find much about this dish online (or Macau foods in general). Most of the coconut curry recipes were Indian or Thai style. This curry is comparatively much milder and sweeter. There’s also surprisingly no curry powder or chillis, instead it relies on the tumeric to provide colour and slight flavour. When I was in Macau, I also noticed that chorizo, or olives, or pineapple may be added ingredients.

Try it, and you’ll see why it’s a guilty pleasure.


6 cups of fresh cooked white rice
4 chicken thighs or drumsticks (skinless or boneless optional)
1 carrot,chopped in 1 inch peices
1 potato, chopped in 1 inch peices
1 onion, roughly chopped
1/3 cup frozen peas
1 tomato, cut in small wedges
1 tbsp tumeric
1/2 tbsp paprika
1/2 tbsp thyme
1 tsp chopped ginger
1 tbsp chicken boullion powder
1 can coconut milk
1/2 cup evaporated milk
1 tsp sugar
Salt and pepper
2 tbsp corn starch
2 tbsp cooking oil
Season and dredge chicken pieces in cornstarch. Heat oil in a large pan or pot over med-high heat. Toss in the carrot, onion, potato, and thyme, and fry for 4-5 mins. Push to the side of the pan (or set aside) while browning the chicken pieces in the same pan.

Stir in the tumeric, paprika, and ginger and cook for 1-2 mins. Then add the coconut milk, boullion, peas, tomato, sugar, and milk. Cover and simmer for 15-20 mins, or until everything is cooked through. Salt and pepper to taste, then check consistency of the sauce (thicken as necessary).

Set oven to broil on high. In individual serving casserole dishes, layer about 1.5 cups of rice and top with about 2 cups of the curry mixture. Broil for 6-8 mins, until the sauce is bubbly and the top is slighly browned. Makes 4 servings.

(I didn’t have an individual serving casserole dish, so this picture is of a two serving portion. Still tasted just as good;)

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Chinese food Restaurants

Little Sheep – hotpot heaven on a chilly night

Continuing with the soup theme this Fall… hotpot party!

On our recent trip to China, we were completely impressed with the Little Sheep restaurant in Beijing. The service was cheerful, the food was fresh, and, most importantly, the broth was amazing. When we learned that Little Sheep had branches in Canada, we were super excited.

When the craving hit, we called some friends, eagerly piled into the car, and headed to Little Sheep Mongolian Hotpot out in the suburbs. Hotpot is a style of soup fondue popular across Asia (in fact, I’ve heard that in Quebec and parts of Europe, a broth fondue is called “Fondue Chinoise”). Different regions have their own specialty ingredients, flavorings and styles. Variations include nabe (in Japan), shabu-shabu (in Taiwan and Japan), or jjigae ( in Korea).

A communal meal often eaten in the winter, hotpot starts with a simmering pot of broth placed at the center of the table. Ingredients are put into the pot, cooked at the table, and eaten immediately. Popular ingredients include thinly sliced meats, leafy veggies (such as bok choy, spinach, or lettuce), mushrooms, meat balls, root vegetables (like sweet potato and taro), seafood, tofu, dumplings and noodles. There are also a wide array of dipping sauces and herbs – my favorites include black vinegar and soy sauce, or hoisin sauce with cilantro.

When we entered the Toronto restaurant, the smell immediately made our mouths water. The all-you-can-eat menu started with a choice of broth, all made with Little Sheep’s secret soup base. The basic broth came with garlic, lotus seeds, red dates, ginger, green onion, and nutmeg bobbing on the surface. The spicy variation came with a good handful of firey Szechwan pepper, while the herbal version was lightly scented with ginsing and goji berry. For the indecisive (like myself), the divided pot allows for a choice of two types of broth. Little sheep also has family sized pots or individual pots, to suit your mood for sharing (or not). The induction hot plates built into the table surface let diners self-adjust the simmer intensity.

The great thing about Little Sheep is that it features a food bar, which reduces the hassle of flagging down busy wait staff. The open refrigerators displayed rows and rows of raw ingredients, which were fresh, clean, and also refilled frequently. There was also a small selection of slightly greasy appetizers, bowls of yummy sauces, and a handful of fruit and dessert items. Fountain drinks were also included, with both sour plum juice and traditional soy milk soothing accompaniments to the spicy hotpot.

By the time we strolled back to the car, stuffed to the brim, we decided that it was definitely worth the drive and the 45min wait for a table. Although the food was slightly saltier than expected, the lingering smell of Little Sheep’s secret soup base brought back fond memories of Beijing.

2543 Warden Ave. 416-916-9866.