Why This Recipe Will Win You Over

• Gut-Healthy Goodness: Rich in fiber and antioxidants, this stir fry recipe for gut health is as nourishing as it is delicious.
• Quick and Simple: A go-to for those seeking healthy dinner ideas with courgette—ready in under an hour.
• Bold Flavors: The combination of tender chicken, crisp courgette, and a savory sauce infused with garlic and ginger delivers an irresistible punch of flavor.
• Customizable: From tofu to shrimp, this recipe adapts easily, making it one of the most versatile low-calorie zucchini recipes.

The Secret Behind This Chicken Zucchini Stir Fry

The magic lies in the preparation. Salting the zucchini draws out its bitterness and preserves its delightful crunch. When paired with tender chicken marinated in a flavorful sauce, this crunchy courgette stir fry recipe transforms simple ingredients into a vibrant meal.

The Nutritional Powerhouses

• Zucchini (Courgette): A cornerstone of courgette and chicken recipes, zucchini is packed with carotenoids that support eye health, strong bones, and immunity. It’s also great for managing type 2 diabetes, aligning perfectly with the benefits of eating zucchini for diabetes.
• Chicken: A lean, protein-rich ingredient that complements zucchini for a wholesome, satisfying meal.

Ingredients for Chicken Zucchini Stir Fry

Step-by-Step Instructions

1. Prepare the Zucchini:
   • Slice zucchini lengthwise into quarters, remove seeds, and cut into 5–6 cm strips.
   • Toss with salt and let it rest for 20–30 minutes. This crucial step enhances the flavor and texture—one of the best ways to remove bitterness from courgette.
2. Marinate the Chicken:
   • Thinly slice the chicken.
   • In a bowl, combine soy sauce, sesame oil, sugar, cornstarch, and cooking oil. Coat the chicken and let it marinate for 20 minutes.
3. Prep the Aromatics:
   • Mince garlic and ginger.
4. Cook:
   • Heat a wok or skillet with cooking oil.
   • Sauté garlic and ginger until aromatic.
   • Add marinated chicken, cooking until browned and fully cooked.
   • Rinse and squeeze the salted zucchini to remove excess moisture, then stir fry with the chicken for 3–5 minutes.
5. Serve:
   • Pair with steamed rice or noodles for a complete meal. 请慢用 qǐng màn yòng!

Personalize Your Dish

• Swap chicken for tofu or shrimp to create family-friendly zucchini recipes.
• Toss in colorful vegetables like bell peppers or carrots for added texture.
• Opt for gluten-free soy sauce for a gluten-free easy Asian stir fry recipe.

Why This Dish is a Hit

This chicken and zucchini stir fry for picky eaters blends bold flavors and thoughtful preparation. Even the most skeptical eaters will find themselves savoring every bite.

Perfect Pairings

• Steamed Jasmine Rice: To soak up every bit of the savory sauce.
• Hot & Sour Soup: A tangy side to balance the meal.
• Vegetable Spring Rolls: A crunchy, satisfying appetizer.

Expert Tips for Stir Fry Success

1. Use a hot wok for even, quick cooking.
2. Avoid overcrowding the pan—cook in batches if needed.
3. Prep all ingredients ahead for a stress-free experience.

More Recipes You’ll Love

• Pork Belly and Yellow Zucchini Stir Fry
• Sweet Bean Sauce Chicken
• Authentic Kung Pao Chicken

This dish is proof that a little creativity in the kitchen can transform everyday ingredients into something extraordinary. Try this easy chicken courgette stir fry recipe today, and share how it inspires new zucchini lovers in your home!

Chicken Zucchini Stir Fry: A Gut-Healthy Recipe to Win Over Even the Pickiest Eaters

Recipe by LinCourse: MainCuisine: ChineseDifficulty: Easy

Servings

2

servings

Prep time

40

minutes

Cooking time

15

minutes

Quick and healthy Chicken Courgette Stir Fry recipe packed with flavor and crunch. Perfect for gut health, low in calories, and ready in under an hour. Great for family dinners!

Ingredients

• 2-3 x big courgette, or you can use 6 x baby courgette if you like the taste better

• 3 pieces of chicken thigh fillets

• 2-3 cloves of garlic

• 1-2g of fresh ginger (you can skip ginger if you don’t like the taste)

• 2 tbs light soy sauce

• 1 tsp of sasame oil (can skip if you don’t have any)

• ½ tsp of sugar

• 2 tsp of corn starch

Directions

• Slice zucchini (courgette) in quarters and remove the seeds
• Further slice the courgette strips into halves then cut them into 5-6cm long
• Put them in a big container, add 1-2 tsp of salt, rub and mix well (this step is the key to remove the bitterness and keep the zucchini (courgette) crunchy through the cooking process)
• Leave the salted courgette for at least 20-30 mins
• Slice chicken thigh fillets into thin strips and put them in a bowl
• Add 1 tsp of sesame oil if you have (skip if you don’t), add ½ tsp of sugar, 2 tsp of corn starch, 2 tbs of light soy sauce and a tsp of cooking oil, mix well. Let the strips marinate for roughly 20 mins
• Mince 2-3 cloves of garlic and 2g fresh ginger, set it aside
• After 20-30 mins, there should be quite a bit of liquid coming out of the salted zucchini (courgette), wash them thoroughly under running water and squeeze the excess water
• Heat up your cooking pan/wok, add a tablespoon of cooking oil, let it heat up, put the minced garlic and fresh ginger mix in, and let it cook until fragrant
• Add the marinated chicken in and stir fry until browned and cooked through
• Add in the zucchini strips (courgette) and let it all cook for a further 3-5 mins
• Plate and serve

The post Chicken Zucchini Stir Fry: A Gut-Healthy Recipe to Win Over Even the Pickiest Eaters appeared first on Lin's Chinese Kitchen.

The savory pork belly paired with the perfectly sautéed zucchinis became a game-changer. If you, like my husband, have reservations about zucchinis, give this recipe a try. It might just change your mind.

Ingredients for Pork Belly and Zucchini Stir Fry

• 200g yellow zucchinis: If you can’t find yellow zucchinis, green ones are an equally delicious alternative. The yellow variant tends to be slightly sweeter and more tender, but green zucchinis will still give your stir fry a vibrant touch and a satisfying crunch.
• 180g pork belly
• 2 tbs vegetable oil
• 2 tbs light soy sauce & ½ tbs dark soy sauce: Using a combination of both light and dark soy sauce enriches the dish with a balanced flavor profile. While the light soy sauce introduces a salty dimension, the dark soy sauce imparts a deeper color and a slight sweetness to the dish.
• 13g oyster sauce: This sauce is a staple in many Asian cuisines, known for its rich, savory, and slightly sweet flavor. Oyster sauce elevates the depth of taste in the stir fry, complementing both the pork and zucchinis wonderfully.
• 1 tsp sugar
• ¼ tsp Chinese rice wine or Shaoxing wine: A dash of this wine can truly transform your dish. Shaoxing wine, with its unique aroma and taste, adds an authentic Chinese touch, enhancing the richness and depth of flavors in the stir fry.
• 1 tsp starch
• 3 cloves of garlic, minced
• 1-2 dried chilli pepper (optional for added heat)
• Salt, as per taste

How to Make Pork Belly and Zucchini Stir Fry

1. Begin by slicing the 180g pork belly into thin slices. Place them in a container.
2. To the sliced pork belly, add ½ tbs of dark soy sauce, 13g of oyster sauce, 1 tsp of sugar, ¼ tsp of Chinese rice wine or Shaoxing wine, and 1 tsp of starch. Massage the meat thoroughly with your hands and allow it to marinate for approximately 10 minutes.
3. Meanwhile, halve the zucchinis and slice them into thin half-moons.
4. Heat up a frying pan with 1 tbs of vegetable oil. Once heated, add the marinated pork belly slices and stir fry them for 4-5 minutes or until they’re cooked through.
5. Remove the pork belly slices from the pan and set them aside in a container.
6. To the same pan, add another tablespoon of vegetable oil. If you prefer a kick, introduce the optional dried chili pepper.
7. Toss in the sliced zucchinis. Stir fry until they soften, then incorporate the minced garlic.
8. Return the cooked pork belly slices to the pan. Add 2 tbs of light soy sauce and stir fry for an additional 2 minutes.
9. Finish by seasoning with salt to your liking. Give it a final mix.

To serve, pair this mouth-watering stir fry with a bowl of fragrant rice. Relish the warm, traditional Chinese dish, 西葫芦炒五花肉 (xī hú lu chǎo wǔ huā ròu). As we say in Mandarin, 请慢用 (qǐng màn yòng) – Enjoy your meal!

Complement Your Stir Fry with These Delectable Sides

Once you’ve mastered this succulent Pork Belly & Yellow Zucchini Stir Fry, why not elevate your dining table with a complete Chinese spread? Here are some side dishes from our collection that pair brilliantly with your main course:

• Easy Chinese Okra Salad Recipe: A light and refreshing side, this okra salad is a palette cleanser. The crunchy texture of okra combined with our special dressing will surely win your heart. It’s the perfect counterpart to the rich flavors of the pork belly and zucchini stir fry.
• 15-Minute Chinese Egg Fried Rice Recipe: A classic that needs no introduction! Egg fried rice is the quintessential Chinese side dish. It’s simple, flavorsome, and acts as the perfect base to enjoy the savory notes of your stir fry.
• Carrot and Celery Stir Fry: Add another layer of crunch and vibrancy to your meal. The sweetness of the carrots combined with the freshness of celery creates a delightful contrast to your main dish. This stir fry is quick to prepare, making it a go-to for those busy nights.

Explore these recipes on our site and create a meal that’s not only fulfilling but also offers a burst of authentic Chinese flavors on your plate!

Succulent Pork Belly & Yellow Zucchini Stir Fry: A Flavorful Chinese Delight!

Recipe by LinCourse: MainCuisine: ChineseDifficulty: Easy

Servings

2

servings

Prep time

15

minutes

Cooking time

10

minutes

Dive into the rich flavors of our pork belly and yellow zucchini stir fry – an authentic Chinese recipe that’s both easy and mouthwateringly delicious!

Ingredients

• 200g yellow (or green)zucchinis

• 180g pork belly

• 2 tbs vegetable oil

• 2 tbs light soy sauce

• ½ tbs dark soy sauce

• 13g oyster sauce

• 1 tsp sugar

• ¼ tsp Chinese rice wine or Shaoxing wine

• 1 tsp starch

• 3 cloves of garlic

• 1-2 dried chilli pepper (optional)

• Salt to taste

Directions

• Cut 180g pork belly into thin slices put them in a container
• Add ½ tbs dark soy sauce, 13g oyster sauce, 1 tsp sugar, ¼ tsp Chinese rice wine or Shaoxing Wine, 1 tsp starch, massage the meat with your hand and set it aside to marinate for 10 mins
• Cut the zucchinis in half, and cut them into thin slices (half-moon shape)
• Peel 3 cloves of garlic, mince and set aside
• Heat up a frying pan, add 1 tbs vegetable oil and wait for the oil to be heated
• Add the marinated pork belly slices and stir fry for 4-5 mins, or until thoroughly cooked
• Take the pork belly slices out and put them in a container for later use
• Add 1 tbs vegetable oil to the frying pan
• Add dried chili pepper (optional)
• Add the sliced zucchinis, stir fry until soft, then add in the minced garlic
• Toss the cooked pork belly back into the frying pan, add 2 tbs light soy, stir fry for further 2 mins
• Add salt to taste and mix well before serving

The post Succulent Pork Belly & Yellow Zucchini Stir Fry: A Flavorful Chinese Delight! appeared first on Lin's Chinese Kitchen.

Buddha’s Delight is a dish that is commonly served during special occasions such as Chinese New Year, weddings, and other important celebrations. It is a symbol of good luck and prosperity and is believed to bring good fortune to those who eat it.

The dish is not only renowned for its delicious taste but also for its nutritional value. It typically consists of a variety of vegetables and sometimes tofu, all cooked together in a flavorful sauce. The vegetables used in this dish can vary, but commonly include things like mushrooms, bamboo shoots, snow peas, bok choy, and carrots.

Buddha’s Delight has become popular among both vegetarians and meat-eaters alike, and is a staple in many Chinese households. Making this dish at home can be a fun way to explore new ingredients and cooking techniques, and it can also be a way to connect with Chinese culture and cuisine. The dish’s cultural significance and origins make it an important part of China’s culinary heritage and a must-try for anyone interested in experiencing traditional Chinese cuisine.

What is Buddha’s Delight?

This delicious and nutritious dish is often served during special occasions such as Chinese New Year, weddings, and other important celebrations. It is considered a symbol of good luck and prosperity and is believed to bring good fortune to those who eat it.

The dish typically consists of a wide variety of vegetables and sometimes tofu, all cooked together in a flavorful sauce. The specific vegetables used can vary depending on the region and personal preference, but common ingredients include shiitake mushrooms, bamboo shoots, snow peas, bok choy, carrots, and more.

What makes Buddha’s Delight truly special is the way all these ingredients come together to create a complex and satisfying flavor profile. The sauce is usually made with a combination of soy sauce, oyster sauce, sugar, sesame oil, and white pepper, giving the dish a rich and savory taste.

One thing to note is that the dish is traditionally prepared in a vegetarian kitchen, meaning no meat or animal products are used in the cooking process. This makes it an excellent option for vegetarians or those looking to reduce their meat consumption.

Overall, Buddha’s Delight is a dish that is steeped in tradition and cultural significance, making it a beloved part of China’s culinary heritage. Its delicious taste and nutritional value make it a favorite among both vegetarians and meat-eaters alike, and it’s definitely worth trying if you’re looking to expand your culinary horizons.

Why Make Buddha’s Delight?

Buddha’s Delight is more than just a dish – it’s a cultural experience. Making this dish at home is a great way to explore new ingredients and cooking techniques, while also connecting with Chinese culture and cuisine.

But the benefits of making Buddha’s Delight don’t stop there. This vegetarian dish is packed with nutrients and vitamins, making it a healthy option for anyone looking to improve their diet. By incorporating more vegetables and plant-based protein into your meals, you can reap the benefits of a balanced and nutritious diet.

Additionally, Buddha’s Delight is a versatile dish that can be customized to fit your tastes and preferences. You can swap out vegetables based on what’s in season or what you have on hand, or adjust the sauce to your liking. This flexibility means that you can make Buddha’s Delight your own, tailoring it to suit your individual taste buds.

But perhaps the most compelling reason to make Buddha’s Delight is the dish’s cultural significance. By preparing and serving this dish, you are participating in a centuries-old tradition that has been passed down through generations. You are honoring the legacy of the Buddhist monks who inspired the dish and paying homage to China’s culinary heritage.

Ingredients You Need

You don’t need a ton of ingredients to make Luo Han Zhai and that’s part of the dish’s charm. With just a handful of components, you can make a healthy yet flavorful dish that’s perfect for most occasions.

Here’s what you need for the veggies:

• 90g Fuzhu (tofu skin)
• A handful of dried black wood ear mushrooms
• 7-10 baby button mushrooms
• 5-8 baby corn
• 10g dried day lily flowers (huang hua cai)
• 1 small carrot
• 50g mange tout (snow peas)
• 2 cloves of large garlic, minced

Then, you’ll need the following for the sauce:

• 2 tbsp Maggi soy sauce
• 3g sugar
• 1/4 tsp ground white pepper
• 1 tsp toasted sesame oil
• 4 tbsp water
• 1 tbsp cornstarch

These ingredients make up the delicious and nutritious Buddha’s Delight dish. The tofu skin, black wood ear mushrooms, baby button mushrooms, baby corn, day lily flowers, carrot, and mange tout come together to create a medley of flavors and textures. The garlic adds a savory kick, while the Maggi soy sauce, sugar, and white pepper create a rich and complex sauce. The toasted sesame oil adds a nutty flavor and the cornstarch thickens the sauce to the perfect consistency. Altogether, these ingredients make for a delightful and satisfying vegetarian meal.

How to Make Buddha’s Delight

Alright, let’s get cookin’! First things first, we gotta soak the Fuzhu, dried black wood ear, and dried day lily flower in warm water for 10 minutes. Then, we’ll top and tail the mange tout (aka snow peas) and slice up some carrots, button mushrooms, and garlic cloves.

Next, we’re gonna boil a pot of water and cook the dried day lily flowers and baby corn for a minute. Then, we’ll add the mange tout and boil for another 15 seconds. After that, we’ll drain the water and set the veggies aside in a container.

Now, it’s time to cut up the black wood ear mushrooms and Fuzhu into bite-sized pieces. Once that’s done, we’ll warm up a pan and add a tablespoon of vegetable oil. When the oil is hot, we’ll toss in the sliced garlic and fry it up until it’s lightly browned.

Next, we’ll add the sliced mushrooms, black wood ear mushrooms, and Fuzhu to the pan and stir-fry for 30 seconds to a minute. Then, we’ll throw in the boiled baby corn and day lily flowers and stir-fry for another 30 seconds to a minute.

Finally, we’ll add the sliced carrots to the mix and stir-fry for another 15-30 seconds. In a separate bowl, we’ll mix together 2 tablespoons of Maggi soy sauce, some sugar, white pepper, toasted sesame oil, water, and cornstarch to create the sauce. We’ll pour the sauce into the pan and quickly stir to coat the veggies evenly as the sauce thickens.

And voila! You can garnish it with some chopped spring onions or just serve it as is. This dish goes perfectly with rice. So, grab a plate and dig in!

Authentic Chinese Buddha’s Delight (Luo Han Zhai) Recipe

Recipe by LinCourse: Main, SidesCuisine: ChineseDifficulty: Easy

Servings

2

servings

Prep time

15

minutes

Cooking time

10

minutes

This recipe shows you how to make a healthy and scrumptious authentic Chinese Buddha’s Delight, also known as luo han zhai.

Ingredients

• Vegetables

• 90g Fuzhu (tofu skin)

• A handful of dried black wood ear mushrooms

• 7-10 baby button mushrooms

• 5-8 baby corn

• 10g dried day lily flowers (huang hua cai)

• 1 small carrot

• 50g mange tout (snow peas)

• 2 cloves of large garlic, minced

• Sauce

• 2 tbsp Maggi soy sauce

• 3g sugar

• 1/4 tsp ground white pepper

• 1 tsp toasted sesame oil

• 4 tbsp water

• 1 tbsp cornstarch

Directions

• Soak Fuzhu, dried black wood ear, and dried day lily flower in warm water for 10 minutes.
• Top and tail the mange tout (snow peas).
• Slice the carrots, button mushrooms, and garlic cloves.
• Boil a pot of water and cook the dried day lily flowers and baby corn for 1 minute. Then, add the mange tout and boil for an additional 15 seconds. Drain the water and set the vegetables aside in a container.
• Cut the black wood ear mushrooms and Fuzhu into bite-sized pieces.
• Warm up a pan and add 1 tablespoon of vegetable oil.
• Once the oil is hot, add the sliced garlic and fry until lightly browned.
• Add the sliced mushrooms, black wood ear mushrooms, and Fuzhu. Stir-fry for 30 seconds to 1 minute.
• Add the boiled baby corn and day lily flowers and stir-fry for another 30 seconds to 1 minute.
• Add the sliced carrots and stir-fry for an additional 15-30 seconds.
• In a small bowl, mix together 2 tablespoons of Maggi soy sauce, 3g of sugar, 1/4 tsp of ground white pepper, 1 tsp of toasted sesame oil, 4 tbsp of water, and 1 tbsp of cornstarch.
• Pour the sauce mixture into the pan and quickly stir to coat the vegetables evenly as the sauce thickens.
• You can garnish the dish with some chopped spring onions or serve it as it is. It pairs perfectly with rice. Enjoy! (In Chinese, you can say “您慢用！” which means “please enjoy your meal slowly” – “nín màn yòng!”)

The post Authentic Chinese Buddha’s Delight (Luo Han Zhai) Recipe appeared first on Lin's Chinese Kitchen.

The chicken in this dish is tender and saucy, which is perfect when paired with rice. My fondest memory of eating this dish is in one of those iconic “hole in the wall” restaurants in Guilin when I was in college. 

To achieve the best taste and texture, it is best to choose skin on and bone on chicken thighs. However, I happen to have a box of chicken thigh fillets from our local Sainsbury’s, so that’s what I went with. Let’s prepare this dish!

Ingredients for Chinese Braised Chicken

To make Huang Men Ji, you’ll need the following ingredients:

• Brown cane sugar 1 tbsp
• Chicken thigh fillet 500g
• Chinese cooking wine ½ tsp
• Sliced fresh ginger 19g
• Garlic 25g
• Light soy 1 tbsp
• Dark soy 1 tbsp
• Oyster sauce 1 tbsp
• Bean paste sauce 1 tbsp
• Dried Shiitake Mushroom 11
• Potato medium/large 2
• Sweet pepper (small) 4

How to Make Chinese Braised Chicken with Bell Peppers

This Huang Men Ji recipe is fairly simple and efficient to make. You’ll need to follow these steps:

1. For prep, soak the dried Shiitake mushrooms in one cup of water for 20 minutes, and peel 2 medium-to-large potatoes and cut them into big chunks. Then, cut the mushrooms into quarters and leave the juice aside for later use. Finally, cut the sweet peppers into roughly 2x2cm chunks.
2. Slice the garlic and ginger and set them aside in a container. Cut the chicken thighs into big chunks.
3. Add 2 slices of fresh ginger, diced chicken thighs, ½ tsp of Chinese cooking wine, and tap water in a cooking pot, and bring it to a boil. Then, drain the water and put the boiled chicken thighs aside to air dry.
4. Heat up a pan and add 2 tbsp of vegetable oil. Add 1 tbsp brown cane sugar (you could also choose to use crystal sugar if you have any) in the oil, then stir until melted and darkened with low heat.
5. Add the diced chicken thighs to the pan (pad dry the chicken thighs before putting them in if needed with some paper towels). Stir fry until nicely browned.
6. Add the rest of the sliced ginger, sliced garlic, 1 tbsp light soy, 1 tbsp dark soy, 1 tbsp oyster sauce, and 1 tbsp Chinese bean paste sauce. Then stir and mix well.
7. Add the mushroom juice we set aside earlier, and freshwater until all the ingredients in the pan are covered (roughly 150ml in total).
8. Cover the lid, bring it to boil, reduce the heat and let it stew for 15 – 20 mins.
9. Taste to see if you need more salt. Add diced potatoes and mushrooms in and cook for further 10 mins.
10. Open the lid, to thicken the sauce. Add the sliced sweet pepper in, stir with low heat for 2 mins, and plate.
11. Serve with rice, don’t forget to have your rice soaked in the sauce, have a big spoon full of rice, chicken, potato, and pepper. Enjoy, 请慢用 (qǐng màn yòng )!

Try It Yourself!

And that’s how you can make a delicious and flavourful authentic Chinese braised chicken dish! If you like Chinese chicken, be sure to check out the rest of our chicken recipes.

Did you make this recipe? Be sure to share the result on Instagram and tag us @linschinesekitchen.

Chinese Bean Paste Braised Chicken (Huang Men Ji) Recipe

Recipe by LinCourse: Stir FryCuisine: ChineseDifficulty: Easy

Servings

3

servings

Prep time

20

minutes

Cooking time

30

minutes

This recipe will show you how to make authentic Huang Men Ji, a delicious Chinese bean paste braised chicken dish.

Ingredients

• Brown cane sugar 1 tbsp

• Chicken thigh fillet 500g

• Chinese cooking wine ½ tsp

• Sliced fresh ginger 19g

• Garlic 25g

• Light soy 1 tbsp

• Dark soy 1 tbsp

• Oyster sauce 1 tbsp

• Bean paste sauce 1 tbsp

• Dried Shiitake Mushroom 11

• Potato medium/large 2

• Sweet pepper (small) 4

Directions

• Soak the dried Shiitake mushrooms with a cup of water for 20 mins.
• Cut the mushrooms into quarters. Leave the juice aside for later use.
• Peel 2 medium to large potatoes, cut them into big chunks.
• Cut the sweet peppers into roughly 2x2cm chunks.
• Slice the garlic and ginger, set them aside in a container.
• Cut the chicken thighs into big chunks.
• Add 2 slices of fresh ginger, diced chicken thighs, ½ tsp of Chinese cooking wine, and tap water in a cooking pot, bring it to boil.
• Drain the water, put the boiled chicken thighs aside to air dry.
• Heat up a pan, add 2 tbsp of vegetable oil.
• Add 1 tbsp brown cane sugar (you could also choose to use crystal sugar if you have any) in the oil, stir until melted and darkened with low heat.
• Add the diced chicken thighs to the pan (pad dry the chicken thighs before putting them in if needed with some paper towel).
• Stir fry until nicely browned.
• Add the rest of the sliced ginger, sliced garlic, 1 tbsp light soy, 1 tbsp dark soy, 1 tbsp oyster sauce, 1 tbsp Chinese bean paste sauce, stir and mix well.
• Add the mushroom juice we have preserved before, and freshwater until covering all the ingredients that are in the pan (roughly 150ml in total).
• Cover the lid, bring it to boil, reduce the heat and let it stew for 15 – 20 mins.
• Taste to see if you need more salt.
• Add diced potatoes and mushrooms in and cook for further 10 mins.
• Open the lid, to thicken the sauce.
• Add the sliced sweet pepper in, stir with low heat for 2 mins, and plate.
• Serve with rice, don’t forget to have your rice soaked in the sauce, have a big spoon full of rice, chicken, potato, and pepper. Enjoy, 请慢用 (qǐng màn yòng )!

The post Chinese Bean Paste Braised Chicken (Huang Men Ji) Recipe appeared first on Lin's Chinese Kitchen.

What is Jiangbao Chicken

Similar to Peking Duck (北京烤鸭 běi jīng kǎo yā) sauce and Jingjiang Pork (京酱肉丝 jīng jiàng ròu sī), this dish carries a distinct sweet flavour that’s hard to resist. It’s made with jiangbao sauce, a sweet bean paste flavouring that’s as iconic as it gets in the north of China.

Despite having the word “bean” in the name, it’s not primarily made out of soybeans. Rather, the central ingredient of this condiment is wheat. Some tend to liken jiangbao sauce to hoisin sauce but they’re completely different. Hoisin sauce is lighter, both in terms of flavour and colour. It’s also more heavily based on fermented soybeans than jiangbao sauce.

Origin of Jiangbao Chicken

The creator of this dish may be unknown, but people do believe this dish originated in Beijing. A similar dish was cooked with pork but, by chance, people discovered that juicy chicken thighs coated with sweet bean paste sauce plus refreshing cucumber cubes brought this dish to the next level. Right there was the birth of Jiangbao Chicken.

Jiangbao Chicken Ingredients

Sweet bean sauce chicken is a fairly simple dish to make and requires a few simple ingredients.

• Chicken thighs (duh!) – About 500g should be enough to feed 2-3 people
• Cucumber – It’s one of the best pairings for both jiangbao sauce and chicken
• Ginger, garlic and spring onion – These three are staples in Chinese cuisine so, naturally, they’re a part of what gives jiangbao chicken rich flavour
• Salt, Chinese cooking wine, corn starch, and water – These ingredients mixed together are used to make a simple marinate for the chicken thighs
• Sweet bean paste, oyster sauce, and Peking duck sauce – To make a full and authentic jiangbao sauce, you need these three ingredients

How to Make Jiangbao Chicken

Two of the key elements of this dish are marinating the chicken to create that juicy texture and mixing the sauce.

1. Dice the chicken into about 3cm sized cubes, then mix with the marinate ingredients and set aside for 15 minutes
2. Finely chop you garlic, ginger and spring onions, then dice the cucumber into about the same size as the chicken
3. Mix the sauce ingredients together in a container and set aside
4. Fire up a wok or pan with some vegetable oil and stir-fry the chicken until visibly cooked. Then remove from the chicken from the pan and drain the oil
5. Add another bit of oil to the pan and throw in the chopped onion, garlic, and ginger, and stir-fry for a couple of minutes
6. Reduce heat to low and mix in the jiangbao sauce. Keep stirring until thickened
7. Increase the heat to medium, put the cooked chicken in and mix well to ensure every piece is coated
8. Throw in the cucumber and stir-fry for about 20 seconds before serving with rice

Who Can Enjoy Jiangbao Chicken?

Jiangbao chicken is a great alternative for people who can’t eat any spicy food. Also if you are a fan of Jingjiang Pork and Peking Duck, this will most definitely be your jam too. Easy to cook and infused with Beijing flavour! Enjoy! (请慢用 qǐng màn yòng)

Sweet Bean Sauce (Jiangbao) Chicken Recipe

Recipe by LinCourse: Main, Stir-fryCuisine: ChineseDifficulty: Super Easy

Servings

2

servings

Prep time

20

minutes

Cooking time

10

minutes

This authentic Chinese recipe shows you how to make a sweet and flavourful sweet bean sauce chicken stir-fry, also called jiangbao chicken.

Ingredients

• Chicken thighs 500g

• Cucumber 175g

• Ginger 4g

• Garlic 6g

• Spring onion 19g

• Salt 2g

• Chinese cooking wine ¼ tsp

• Corn starch 1 tbsp

• Water 2 tsp

• Sauce

• Bean paste ½ tbsp

• Oyster sauce ½ tbsp

• Peking Duck sauce 2 tbsp

Directions

• Dice the chicken thighs into roughly 3cm cubes.
• Add ¼ tsp Chinese cooking wine, 2g salt, 1 tbsp corn starch and 2 tsp water to the diced chicken thighs, massage well and set it aside to marinate for 15 mins.
• Finely cut 4g ginger and 6g garlic together with 19g spring onions, I used my hand blender for this step (such a life-saver!).
• Dice 175g cucumber into 2-3 cm cubes, similar size or slightly smaller than the chicken thighs.
• Add ½ tbsp bean paste, ½ tbsp oyster sauce and 2 tbsp Peking Duck sauce in a container, mix well, set it aside.
• Heat up a cooking wok, add 5 tbsp vegetable oil, wait for the oil to heat up.
• Add the marinated chicken thighs in, and quickly stir until they are visibly cooked.
• Use a sieve to drain the excess oil, leave the chicken thighs in a container.
• Add 1 tbsp oil in a clean wok, wait for it to heat up.
• Add the blended/finely chopped spring onion, garlic and ginger mix, stir fry.
• Reduce the heat to low, gently pour in the mixed sauce, keep stirring to thicken the sauce.
• Increase the heat, put the cooked chicken thighs into the sauce, stir to make sure every chicken cube is coated with sauce evenly.
• Add the diced cucumber, mix well and cook for 20 secs.
• Plate and serve with rice.

Try It Yourself!

And there you have it! This is how you can make authentic Chinese sweet bean sauce or jiangbao chicken. If you give the recipe a try, we’d love to see it on Instagram! Be sure to tag us at @linschinesekitchen.

The post Sweet Bean Sauce (Jiangbao) Chicken Recipe appeared first on Lin's Chinese Kitchen.

What are the Origins of Kung Pao Chicken?

It is believed that Kung Pao Chicken was created by the Sichuan governor Ding Baozhen in Qing Dynasty. He was a seasoned chef himself and loved eating peanuts and chicken and of course spicy food! When he was working in Shandong, he asked his private chef to alter a local dish called Jiang Pao Chicken (Beanpaste Stir-Fried Chicken 酱爆鸡丁 jiàng bào jī dīng) into a spicy dish cooked with diced chicken, red chillies, and peanuts. This dish was widely spread when he was relocated to Sichuan Province as its governor. 宫保 Gong Bao was the name of his job position, so to commemorate his work during his tenure, people named this dish Gong Bao Ji Ding which later became the famous Kung Pao Chicken in western countries.

Why Make Authentic Kung Pao Chicken?

Many overseas Chinese people including myself, often find that it is hard to find authentic Kung Pao Chicken in the local Chinese restaurants. It seems that they all have their own interpretation of how this dish should taste like. After a long head aching search quest, I finally decided to DIY it at home. And both I and my husband Yanni were quite pleased with the result. We both agree that this version is the closest we have ever tasted here compared to what we used to have in China. So for you all who have tasted the real thing and longing for more.

Now, on to the recipe!

Authentic Kung Pao Chicken (Gong Bao Ji Ding) Recipe

Recipe by LinCourse: MainCuisine: ChineseDifficulty: Easy

Servings

2

servings

Prep time

20

minutes

Cooking time

15

minutes

This authentic recipe shows you how to make a Chinese restaurant favourite, Kung Pao Chicken, known in China as Gong Bao Ji Ding.

Ingredients

• Main Ingredients

• Large chicken breast x 2 (390g)

• Large leek x 1

• Raw peanuts 56g

• Sichuan Red Oil Bean Paste Sauce 1+½ tbsp

• Marinate sauce

• Chinese cooking wine ¼ tsp

• Light soy 2 tsp

• Egg white ½ of a medium-sized egg

• Corn starch ½ tbsp

• Sesame oil ¼ tsp

• Sichuan peppercorn powder 4 shakes

• Sauce

• Chinese dark rice vinegar 2 tbsp

• Sugar 2 tbsp

• Oyster sauce ½ tbsp

• Chinese cooking wine ¼ tsp

• Water 3 tbsp

• Minced garlic x 3 cloves

• Corn starch 1 tbsp

Directions

• To make the chicken breasts juicy we need to marinate them for 20 mins. Dice the chicken breasts.
• Add Chinese cooking wine ¼ tsp, light soy 2 tsp, egg white ½ of a medium-sized egg, corn starch ½ tbsp, sesame oil ¼ tsp, Sichuan peppercorn powder 4 shakes to a big container, add the diced chicken breasts in, gently massage the chicken for 2 mins. Set it aside.
• While we are marinating our chicken, let’s fry the raw peanuts. Set the heat to medium, fry until the peanuts are nicely browned. Over frying will result in a dark colour as well as a bitter taste. If you are not sure, feel free to start with low heat and increase gradually.
• After done, take them out and let them cool.
• Wash and cut the leek into similar sizes as your diced chicken breasts.
• Take a small container, add Chinese dark rice vinegar x 2 tbsp, Sugar x 2 tbsp, Oyster sauce x ½ tbsp, Chinese cooking wine ¼ tsp, water x 3 tbsp, minced garlic x 3 cloves, corn starch x 1 tbsp, mix well and set it aside.
• Heat up your wok and add 2 tsp vegetable oil.
• Stir fry the diced chicken breasts until they are nicely browned.
• Take the chicken breasts out and set them aside.
• Add 1 tsp of vegetable oil to the wok.
• While the oil is still cool, add 1 + ½ tbsp red oil bean paste then keep stirring until you can see visible red oil spreading. (Keep the heat at a lower setting if it is your first time cooking Chinese food.)
• Add in the chopped leek gently and stir fry for a few minutes, until softened.
• Add the stir-fried diced chicken breasts and mix well.
• Add the fried peanuts.
• Gently mix the sauce again and pour in your wok, mix well with the rest of the ingredients. Turn heat to maximum.
• Keep stirring until the sauce is thickened and coated nicely on the rest of the ingredients in the wok.
• Plate and serve.
• Hopefully, the taste of this dish will remind you of your time spent in China. Enjoy! 您慢用(nín màn yòng).

Try It Yourself!

And there you have it! You now know how to make real Chinese Kung Pao Chicken! Give the recipe a go and show us on Instagram how it turned out by tagging us. Be sure to also leave us a comment and if you’re not sure about something, ask any questions below.

The post Authentic Kung Pao Chicken (Gong Bao Ji Ding) Recipe appeared first on Lin's Chinese Kitchen.

Background on Lu Rou Fan

The best cut of pork to make this dish is what we call Wuhuarou (五花肉 wǔ huā ròu) in Chinese, which means marbled meat. This is what we use to describe the “5-layered meat” of a good pork belly cut. This specific cut of pork will give you a superb texture when braised or slow-cooked, also it is quite cheap to get here in the UK compare to other cuts of pork, which means if you are cooking for a big group, this dish will not only provide that exotic wow factor but will also save you quite a bit of money. 

If you are planning a trip to Taiwan, definitely give this dish a try, you won’t regret it! Here are some suggested restaurants for Lu Rou Fan in Taipei:

1. Lugang Lu Rou Fan (鹿港魯肉飯)

Address: No. 233, Section 2, Yanping N Rd, Datong District, Taipei City, Taiwan 

Phone: +886 2 2557 3269

2. Huang Ji Braised Pork (黃記魯肉飯)

Address: No. 28, Lane 183, Section 2, Zhongshan N Rd, Zhongshan District, Taipei City, Taiwan

Phone: +886 2 2595 8396

3. Lushier Braised Pork (魯十二滷肉飯 三重仁愛店)

Address: No. 356, Ren’ai St, Sanchong District, New Taipei City, Taiwan 

Phone: +886 2 8985 2279

What Ingredients You Need to Make Authentic Lu Rou Fan

The best cut of meat to use for Lu Rou Fan is pork belly, preferably with a nice ratio of fat on it for that extra flavour. You’ll also need a nice helping of dried shiitake mushrooms. Our recipe also includes boiled eggs which compliment the braised flavours of the pork.

Now that we have our ingredients ready, let’s get to the recipe!

Authentic Lu Rou Fan (Braised Pork Belly) Recipe

Recipe by LinCourse: MainCuisine: ChineseDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

1

hour 

10

minutes

This recipe shows you how to make an authentic Chinese Lu Rou Fan stir fry with braised pork belly and boiled eggs.

Ingredients

• 500g pork belly

• 10 x dried shiitake mushrooms

• 3 x eggs

• 1 medium onion

• 4 x cloves of garlic

• 5g fresh ginger

• 3 x bay leaves

• ½ tsp Wangshouyi 13 species

• ½ tsp Chinese cooking wine

• ½ tbsp dark soy sauce

• 1 tbsp light soy sauce

• ½ tsp oyster sauce

Directions

• Soak the dried shiitake mushrooms in room temperature water for 30 mins. Afterwards, cut the mushrooms into small cubes, filter the mushroom water and put the cut mushrooms back. We purposely save the mushroom water for its rich savoury note which will provide the dish bursting umami.
• Boil 3 eggs and peel them. Set them aside for later.
• Peel your garlic, onion and ginger (because I didn’t have any onion at the time, I didn’t put any). Finely chop them like shown in the picture, this step will make the fragrance of the ingredients release easily when stir-fried in hot oil.
• Cut your pork belly into small strips, make sure the one strip you cut has the “layered marble”, which means it should contain a few layers of fat and lean meat.
• Add a tbsp of vegetable oil to a cooking pot, heat it up. Add your minced ginger, garlic, onion and bay leaves in the oil, keep stir-frying until they are nicely browned.
• Add your pork belly in and keep stir-frying until the meat is browned evenly. Add the soaked and cut mushrooms along with the mushroom water.
• Add ½ tsp oyster sauce, 1tbsp light soy sauce, ½ tbsp dark soy sauce, ½ tsp Chinese cooking wine, ½ tsp Wangshouyi 13 spices, 3 tsp pure cane sugar, salt to your taste and 2.5 cups of water, add the boiled and peeled eggs in. Medium-low heat, let the ingredients slow cook for 1 hour. Check midway to make sure your food is not dry and is not burned (I added a layer of damp towel on top of my lid to reduce water evaporation). Flip the eggs if only half of them are soaked in the sauce, so they could come out with a more evenly “tan”.
• Take out the bay leaves before serving. Boil vegetables of your choice for garnishing. Don’t forget to serve with some of the sauce on your rice, that’s the soul of this dish!
• We hope you enjoy it. 您慢用 (nín màn yòng)!

Try It Yourself!

And there you have it! This is how you can make an authentic Lu Rou Fan dish with braised pork and boiled eggs. Give it a go and let us know what you think in the comments below. If you make the recipe, be sure to share it on Instagram and tag us @linschinesekitchen.

The post Authentic Lu Rou Fan (Braised Pork Belly) Recipe appeared first on Lin's Chinese Kitchen.

These are called Karela, also known as bitter melon or bitter gourd. They’re commonly seen in Asian countries and despite the odd appearance and of course, the bitter taste, they’re actually quite nutritious and therefore provide several health benefits.

Long story short, bitter melon is one of my mom’s favourite vegetables. She used to cook bitter melon all the time when I was young. At first, it was a bit challenging, but against all the odds, I eventually fell in love with it and bitter melon became one of my favourite vegetables ever since.

One of the most popular ways for us to cook bitter melon in China is to stir fry it with pork belly slices （苦瓜炒肉 kǔ guā chǎo ròu）. The texture and taste of this dish work very well together and it goes perfectly with rice. That being said, my husband Yanni to this day still couldn’t bring himself to eat bitter melon, but I will never quit offering

To the brave, to the curious, to the bitter melon lovers, here is the recipe!

Bitter Melon & Pork Belly Stir Fry Recipe

Recipe by LinCourse: MainCuisine: ChineseDifficulty: Easy

Servings

3

servings

Prep time

20

minutes

Cooking time

10

minutes

This authentic Chinese recipe will show you how to make a delicious and healthy bitter melon and pork belly stir fry dish.

Ingredients

• Pork belly 250g

• Karela x 2

• Ginger 2g

• Garlic 3 cloves

• Spring onion x 1

• Shaoxing cooking wine 2 tsp

• Light soy 2 tsp

• Dark soy 1 tsp

• Oyster sauce 1 tsp

• Corn starch 1 tbsp

• Sugar 1 tsp

Directions

• Thinly slice 250 pork bellies and put them in a bowl.
• Add 2 tsp of Shaoxing cooking wine, 2 tsp of light soy, 1 tsp dark soy, 1 tsp oyster sauce, 1 tbsp corn starch, 1 tsp sugar, mix well and set it aside.
• Cut bitter melons in half.
• Remove seeds.
• Cut into around 3mm thick half-moon slices.
• Finely chop the ginger, garlic and spring onion. Put them on a plate and set them aside.
• Put 3 cups of water into a saucepan and add 1 tsp of olive oil. Bring it to a boil. Put the bitter melon slices in and let them boil for 40 seconds.
• Take the bitter melon slices out and soak in cold water, repeat 3 times. (The above process is called blanching and shocking, which is a very common way to partially cook/prepare vegetables in China. This process is used to preserve the colour and crunch of the vegetables).
• Heat up a cooking pot and add 2 tsp vegetable oil. Put in the finely chopped ginger, garlic and spring onion after the oil is properly heated. Stir fry for 30 seconds.
• Put your marinated pork belly slices in. Keep stir-frying until the meat is thoroughly cooked.
• Add your bitter melon slices in and stir fry for a further 30 seconds.
• Plate and serve with rice. Hope you like it! 请慢用（qǐng màn yòng）

Try It Yourself!

And there you have it! A delicious and healthy bitter melon and pork belly stir fry dish. Give it a try and let us know what you think by leaving a comment below. We’re also happy to answer any and all questions you may have about this dish. Remember to also follow us on Instagram for more photos of authentic Chinese food!

The post Bitter Melon & Pork Belly Stir Fry Recipe appeared first on Lin's Chinese Kitchen.

If you are a meat lover, don’t fret! We’ve got a recipe for the original Yuxiang Pork this is based on.

Now, let’s make this super easy yet very tasty dish together.

Variations

Like we mentioned above, this Yuxiang Aubergine recipe is a variation of Yuxiang Pork. If you love meat and want to enjoy some pork with a taste of Sichuan, try out our authentic recipe here.

Try It Yourself

Veggies don’t have to be a chore to eat. Our Yuxiang Aubergine recipe is sure to get even the biggest vegetable hater in your household to enjoy it. Give it a go and let us know how it went in the comments below. Be sure to also ask any questions you may have. We’ll be around to answer! And remember to follow us on Instagram for more yummy authentic Chinese food photos.

The post Yuxiang Aubergine Recipe appeared first on Lin's Chinese Kitchen.

It was said, the creator of this dish was this old man Mr. Chen, who lived in a Beijing courtyard with his grandson in the 1930s. Mr. Chen and his grandson loved Peking Duck, but it was too much of a luxury to eat Peking Duck at the time for a normal family like theirs. So instead of duck, they used pork and ate it together with Peking Duck sauce, tofu wraps, and spring onions. Over time, this “poor man’s” version of Peking Duck became one of the most popular dishes in old Beijing. 

This is also one of my family’s favorite dishes. I have to admit, pork and the sweet bean paste-based Peking Duck Sauce are a heavenly combination.

What’s even better is that this dish is very easy to make! Clocking in at under 30 minutes for prep and cooking, this dish will easily become one of your own go-tos when you’re just not feeling like spending too much time in the kitchen.

Jingjiang Pork Recipe

Recipe by LinCourse: MainCuisine: ChineseDifficulty: Easy

Servings

3

servings

Prep time

15

minutes

Cooking time

10

minutes

An authentic Chinese recipe that shows you how to make delicious Jingjiang pork with leek garnish. Super easy to make yet delicious.

Ingredients

• Pork loin 400g

• Large leeks x 2

• Ginger 1 piece

• Shaoxing Cooking Wine 1 tsp

• Corn starch 1 tsp

• Egg white x 1

• Peking Duck Sauce 3 tbs

Directions

• Julienne 400g of pork loin and add 1 teaspoon of Shaoxing cooking wine, 1 piece of ginger, 1 teaspoon of corn starch, and an egg white. Mix them well, and let marinate for 15 mins.
• Finely slice 2 leeks and set them aside on a plate.
• Warm up the pan with high heat until hot and add 1/2 teaspoon of vegetable oil. Wait until the oil is heated, then stir fry the finely sliced leek and place it on a plate.
• Add 2 teaspoons of vegetable oil to the hot pan and wait until the oil is heated. Take out the ginger first before adding the marinated pork to the pan. Stir fry until thoroughly cooked.
• Turn the heat to medium and add 3 tablespoons of Peking Duck Sauce to the pan. Mix well, then let it cook for 2 mins while stirring.
• Plate the cooked pork on top of the leek in the plate and serve!

Try It Yourself!

And this is how you can make one of the easiest authentic Chinese dishes! Give it a go and let us know how you get on in the comments below. If you have any questions, we’re monitoring the comments of all of our recipes so ask away. Also, be sure to follow us on Instagram for more mouth-watering Chinese food photos.

The post Jingjiang Pork Recipe appeared first on Lin's Chinese Kitchen.