Famous Asian Recipes Blog

Ingredients

200 grams minced pork, 2 blocks firm tofu, 1 piece salted fish (thumb size), bunch of spring onions (chopped and only use the white stems), 2 stalks Chinese leek (sectioned into 2-inch size), 100 grams soy beans, 500 ml chicken stock,  salt and pepper to taste

Method

• Soak soy beans in cold water for 4 hours then drain dry.
• Heat up enough oil in a sauce pot and deep fry soy beans until the beans become crispy. Drain and set aside.
• Steam salted fish for 5 minutes, mash only the meat and mix it with minced pork and chopped spring onions. Stir in one direction only until mixture become gluey.
• Cut the two blocks of tofu into 8 rectangular pieces, hollow each of the tofu pieces in the middle part and stuff with the meat mixture.
• Deep fry stuffed tofu until golden brown (you can use the balance oil that deep fried the soy beans).
• Heat up chicken stock in a clay pot, add deep-fried soy beans and leek in then bring to a boil. Turn to low heat and let it simmer for 30 minutes until beans turn soft.
• Place tofu in and add seasoning to taste. Simmer dish for another 2 minutes and serve hot.

Salt-baked chicken is no doubt one of the most recognized Hakka dish. There are many versions of preparing this dish as Hakka people has migrated to many different part of the world, and the dish also evolved into many ‘style’ to suit the local taste and availability of ingredients.

But if you go back to the ‘root’ of this dish, you will discover that it is not too difficult to prepare it with the original and authentic way. Let me share the  method and ingredients on how to prepare this delicious Hakka salt-baked chicken with you.

Ingredients

1 chicken (prefer free range chicken), 10g ginger, 1 tsp salt, ¼ tsp five spice powder, 1 tbsp cooking oil, 600g coarse salt, 1 piece baking paper, 1 piece aluminium foil

Method

• rinse and wash chicken, hang it to dry then rub with 1tsp salt and ginger in and out. Leave the ginger inside the chicken.
• Mix the coarse salt with five spice powder in a large bowl and set aside.
• massage the chicken with 1 tbsp of cooking oil (this is to prevent the chicken from sticking onto the baking paper).
• wrap the chicken completely with the baking paper.
• place the paper-wrapped chicken on top of the aluminium foil, make it into a tube with one end open.
• carefully pour the coarse salt mixture into the tube, shake lightly to ensure the salt spread and cover chicken evenly. Close the tube.
• place the chicken into a boiling steaming pot, cover the lid and let it bake for 1 hour 20 minutes under medium heat.
• when done, remove the aluminium foil, brush off the salt, cut open the baking paper and serve when chicken is appropriately cooled.

Introducing this Traditional Hakka dish from the Ho Po Hak

Ingredients A

200g fish paste, 600 g minced pork, 50 g salted fish or dried prawns, 3 tbsp chopped garlic, 1 tbsp fennel seed ( toasted and ground finely)

Ingredients B

12 blocks of firm bean curd, 300g soya beans (soaked over night, drained)

Seasoning A

1½ tsp salt, ½ tsp light soy sauce

Seasoning B

1 tsp salt, 1 tsp light soy sauce, pinch of pepper

Instruction

• heat 2 tbsp of cooking oil and stir-fry dried prawns 0r salted fish to fragrant. Dish out and leave it to cool then chopped into small pieces.
• to prepare the fillings, use a large bowl to mix fish paste, minced pork, 2 tbsp chopped garlic, ground fennel seed and seasoning A and chopped salted fish or dried prawns. Mix it well.
• pat dry bean curd and cut into half. Cut an opening on the halved bean curd, drizzle a little bit of salt and marinate for about 20 minutes.
• stuffed fillings into the opening of the bean curd and deep-fry with sufficient cooking oil until both bean curd and filling turn light golden brown. Drain well and set aside.
• heat little bit of oil in a pan and saute 1 tbsp of garlic to fragrant, Add 1.5 liters of water in and bring it to a light boil then add in the soaked soya bean.
• simmer until the soya bean become soft then add stuffed bean curd and toss well with the gravy. simmer for a while, then add seasoning B to taste. Serve 6.

Ingredients
1 chicken (about 1.5 kg)
1 tsp chopped ginger
1 tsp chopped garlic
1 tsp chopped shallot
2 tsp light soy sauce
2 tbsp oyster sauce
salt and pepper to taste
150 ml water
1 tsp sugar
1 tbsp cornstarch solution
Mehtod
Marinate chicken with 1 tsp of light soy sauce and litter bit of salt for 15 minutes. Deep fry in hot oil until chicken is browned and cooked. Set aside to cool and cut into serving size.
Heat up 1 tbsp of cooking oil and saute chopped ginger, garlic and shallot to fragrant. Add water, oyster sauce and 1 tsp of soy sauce and bring to a gentle boil. Add sugar and corstarch solution, when sauce become thicken, dish up and spread over chicken and serve.

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Ingredients
600 g chicken wings
2 onions (quatered)
2 cloves garlic
300 g can bamboo shoots (drained and sliced)
2 tbsp soy sauce
2 tbsp rice wine
1 tsp grated ginger
1 tsp sugar
300 ml water
2 tbsp cornstarch solution
salt to taste
Method
Marinate chicken wings with crushed garlic, soy sauce, rice wine, ginger, sugar and salt for 1 hour, drain and reserve marinade.
Heat oil in wok, add bamboo shoots and fry for 2 minutes, dish out and set aside. Add chicken wings and onions, stir fry with high heat until chicken wings are browned then add water and bring to boil then simmer with low heat for 15 minutes until chicken wings are tender.
Ad remaining marinade, mix well then add cornstarch solution. Simmer for another 2 minutes until gravy thicken, done.
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