The latest in a series of bestselling international cookbooks is packed with more than 600 recipes defining authentic Chinese home cooking. China: The Cookbook is a wide-ranging collection of recipes that showcase the rich culinary diversity across the country. Co-author Kei Lum Chan demonstrates a traditional Chinese breakfast, which includes scrambled eggs with shrimp and rice.
To purchase China: The Cookbook, please CLICK HERE.
SCRAMBLED EGGS WITH SHRIMP
Preparation time: 10 MINUTES
Cooking time: 5 MINUTES
- 5 OZ/150 G UNCOOKED SHRIMP (PRAWNS), SHELLED AND DEVEINED
- 1 TEASPOON SALT
- 5 EGGS, SEPARATED
- 1 TABLESPOON MELTED LARD
- 2 TABLESPOONS VEGETABLE OIL
- STEAMED RICE, TO SERVE
Season the shrimp (prawns) with 1⁄2 teaspoon salt and rub well, then rinse.
Bring a saucepan of water to a boil, add the shrimp, and blanch for 1 minute. Drain and rinse under cold water.
Beat the egg whites until fluffy. Add the lard and stir to mix. Add the egg yolks and remaining salt, and beat well, then mix in the shrimp.
Heat the oil in a wok or large skillet (frying pan) to 340°F/170°C, or until a cube of bread browns in 45 seconds.
Once hot, turn off the heat and pour in the eggs. Using a spatula (fish slice), push the eggs and shrimp to one side of the wok to form layers of cooked eggs. Transfer to a plate when the eggs are just under cooked. (If the oil has cooled down before the eggs are cooked, put the wok back on low heat to finish cooking the eggs.)
Transfer to a plate and serve immediately. Serve with rice.
Preparation time: 15 Minutes
Cooking Time: 3 Hours 30 Minutes
- 1 (1-lb 2-oz/ 500-g) boneless, skin-on pork belly
- 1 teaspoon vegetable oil
- 2 tablespoons brown sugar
- 1 tablespoon red yeast rice or cherry juice
- 1/4 oz/ 10 g ginger (about 3/4-inch/ 2-cm-length piece), sliced
- 2 Beijing scallions or 6 scallions (spring onions), cut into 1 1/2-inch/ 4-cm lengths
- generous 1 1/2 cups (13 fl oz/ 375 ml) Shaoxing wine
- 1 tablespoon rock sugar
- 3 tablespoons light soy sauce
- 11 oz/ 300 g green bok choy
- cilantro (coriander) leaves, to garnish (optional)
- steamed rice, to serve
Dongpo Pork is named after Su Dongpo (1037–1101) of the Song Dynasty. Not only was Su a renowned essayist and revered poet, he was also a great gastronome—his poem on how to cook pork was probably one of the earliest writings on slow cooking. Dongpo pork was one of his many creations and a favorite dish throughout China.
Place the pork belly, skin facing down, on a cutting board. Trim the meat to an even thickness and scrape the skin clean, then rinse the pork under cold running water.
Put the pork in a large saucepan and add enough water to cover it completely. Bring to a boil over high heat and blanch the pork for 20 minutes. Skim the froth and scum off the surface, if needed. Drain and rinse well under cold running water for 5 minutes until cooled. Place the pork on the cutting board, skin facing down. Cut the lean meat into 4 equal quadrants without cutting through the skin.
Heat 1 teaspoon oil in a saucepan, add the brown sugar, and cook over low heat for 2–3 minutes until caramelized. Stir in 2 tablespoons water, carefully place the pork into the caramel, skin-side down, and then turn over to ensure the pork is covered in the caramel. Turn off the heat.
Combine the red yeast rice and 1 cup (8 fl oz/ 250 ml) water in a small saucepan and bring to a boil. Simmer for 15 minutes, strain into a bowl, and set aside.
Line the bottom of a Dutch oven (casserole) with the ginger slices and place the pork on top, skin facing down. Surround the pork with the Beijing scallions. Pour over the reserved red yeast rice water, the wine, and enough cold water to completely cover the pork. Bring to a boil, then reduce to low heat, and simmer for 30 minutes. Add the rock sugar and soy sauce and simmer for another hour. Turn the pork over and simmer for another 1 hour.
Meanwhile, bring a large saucepan of water to a boil, add the boy choy, and blanch for 2 minutes. Transfer the pork to a plate, skin-side up, and surround with the bok choy. Pour over the sauce from the pan, garnish with cilantro (coriander), if using, and serve with rice.
POTATOES, EGGPLANTS, AND PEPPERS
Preparation time: 20 Minutes
Cooking Time: 15 Minutes
- 1 large potato, cut into 1-inch/ 2.5-cm chunks
- 1 small eggplant (aubergine), cut into 1-inch/ 2.5-cm chunks
- 1 1/2 teaspoons salt
- 2 cups (16 fl oz/ 475 ml) vegetable oil
- 2 green bell peppers, seeded and cut into 1-inch/ 2.5-cm chunks
- 1/2 tablespoon light soy sauce
- 1 teaspoon granulated sugar
- 1 teaspoon cornstarch (cornflour)
- 1/2 teaspoon shredded ginger
- 4 cloves garlic, sliced
- 1 tablespoon rice wine
- steamed rice, to serve
Soak the potatoes in a bowl of cold water until ready to use.
Fill a bowl with 2 cups (16 fl oz/ 500 ml) water and add the eggplant (aubergine) and 1 teaspoon salt. Soak for 15 minutes.
Heat the oil in a wok or deep saucepan to 300°F/150°C, or until a cube of bread browns in 1 1/2 minutes. Add the green bell peppers and deep-fry for about 15 seconds. Use a slotted spoon to carefully remove the peppers from the oil and drain on paper towels.
Drain and pat the potatoes dry with paper towels. Add to the oil and deep-fry for about 4 minutes until golden brown. Use a slotted spoon to carefully transfer the potatoes to a plate lined with paper towels.
Drain and pat the eggplants dry with paper towels. Heat the oil to about 350°F/180°C, or until a cube of bread browns in 30 seconds, add the eggplants, and deep-fry for 2 minutes. Use a slotted spoon to carefully transfer the eggplants to a plate lined with paper towels.
Combine the soy sauce, sugar, remaining 1/2 teaspoon salt, and cornstarch (cornflour) in a bowl and mix into a sauce. Set aside.
Pour out most of the oil, leaving about 1 tablespoon in the wok over medium-high heat. Add the ginger and garlic and stir-fry for 1–2 minutes until fragrant. Add the potatoes, eggplants, and green peppers, increase to high heat, and stir-fry for 1 minute.
Add the wine and sauce to the wok. Bring to a boil, stirring, for 30 seconds to thicken the sauce. Transfer to a serving plate and serve with rice.