Hope the chicken feet won’t scare you off. As a matter of fact, this soup is very tasty, as a result it earned its popularity in Chinese community. This soup is put on high priority on my menu as my family loves it so much.
When I first moved into Australia, I could ask for chicken feet for free from supermarkets because most Australian didn’t like chicken feet. So the staff would throw them away. They’re so glad that if you asked and would give you a large packet. Now a small amount of chicken feet costs quite expensive instead.
This classic Cantonese braised pork chops with onion (洋蔥豬扒) delivers tender, juicy pork cutlets wrapped in a rich, sweet and savory sauce. It is an easy weeknight meal that brings nostalgic family flavor to your table in under 30 minutes.
To make this Braised Pork Chops with Onion is very easy. All you need are pork chops and an onion. Within half an hour, you can have a comforting dish ready. Best of all, the sweet and savory sauce is perfect served over a warm bowl of steamed rice.
This comforting Chinese Dumpling Soup recipe features plump, handmade pork and prawn dumplings served in a rich, soothing broth. Enjoy authentic Hong Kong noodle shop flavor right from your kitchen with simple, nourishing ingredients.
This easy creamy garlic chicken thighs recipe delivers tender, juicy chicken cooked in a rich, savory garlic sauce with fresh cherry tomatoes and baby spinach. Perfect for busy weeknights, it comes together in just one pan for a simple meal the whole family will love.
Making tender, succulent Chinese BBQ pork (Char Siu) at home is surprisingly simple with the right oven roasting technique and marinade glaze. This classic Cantonese roast pork delivers rich savory flavors with a sweet, glossy honey finish that rivals your favorite local Chinese restaurant.
This classic Cantonese steamed minced pork with preserved mustard greens is the ultimate Chinese comfort food for busy weeknights. Known locally as mui coi yuk tsui, this traditional Cantonese steamed ground pork recipe combines savory, tender meat with aromatic sweet pickled mustard greens for a deeply comforting meal.This is a dish that that I grew up with. It’s one of my childhood favourite dishes throughout the year. This dish goes really well with a bowl of steamed rice and any Chinese vegetables.
Preparing this authentic Chinese home cooking staple requires simple ingredients and streamlined prep. It is a wonderful way to nourish your family with a balanced, flavorful dish that pairs effortlessly with steamed jasmine rice and fresh greens.
Why You'll Love This Recipe
Quick and convenient: Assembles in minutes and steams quickly for an effortless family dinner.
Incredible texture contrast: Water chestnuts deliver a subtle, refreshing crunch against tender pork.
Make-ahead friendly: Prepare and season the pork mix in advance for stress-free weeknight cooking.
Rich umbrella flavor: Sweet mui coi imparts a fragrant, deeply savory aroma throughout the dish.
Key Tips for Success
Pan-roast the mui coi: Dry-fry chopped pickled greens briefly in a pan to release their fullest fragrance.
Incorporate water gradually: Mix liquid into the ground pork in small splashes to lock in moisture.
Maintain ideal meat ratio: Choose ground pork with a 70:30 or 80:20 lean-to-fat proportion for tenderness.
Avoid compacting meat: Gently level the surface and poke steam vents so the pork cooks evenly without hardening.
Steamed Minced Pork with Preserved Mustard Greens Recipe
(Printable recipe) By Christine’s Recipes Course: Steamed Cuisine: Chinese Prep time: Cook time: Yield: 2 to 3 serves
Ingredients:
220 gm minced pork / ground pork
60 gm sweet mui coi / sweet pickled mustard greens
4 water chestnuts, fresh or frozen, finely chopped
½ tsp minced ginger
Marinade for mui coi:
1 tsp light soy sauce
1 tsp sugar
⅛ tsp corn flour / corn starch
oil, to taste
Marinade for minced pork:
½ tsp light soy sauce
¼ tsp sugar
½ tsp oyster sauce
1 tsp corn flour / corn starch
pepper, to taste
sesame oil, to taste
1 Tbsp egg white
2 Tbsp water
Method:
Rinse the mui choi thoroughly to remove any sands and dirt. Soak in salted water for 10 minutes in order to decrease the saltiness. Rinse again. Squeeze out the excess water. Roughly chop. Fry in a wok or small pan without any oil over low heat to bring out the aroma. Let it cool. Mix with marinade. Set aside.
Mix the minced pork with marinade. Add water bit by bit so that the pork absorbs all the water well. Add water chestnuts and minced ginger. Stir towards one direction. Set aside for 20 minutes. Stir in the mui coi.
Place the pork mixture in a shallow plate. Level the surface with a wet spoon. Don’t press it anyway. Use a pair of chopsticks to poke some holes in the meat. Cover with foil. Steam in a wok or steamer for about 10 to 12 minutes over high heat. The cooking time depends on the size and material of the plate you use. Turn off the heat. Let the pork stay in the wok for further 5 minutes. Serve hot.
Notes：
There are several kinds of mui coi. Try to get the type with a hint of sweetness. Available at Asian grocers.
The minced ginger will add a mild kick. Highly recommend but it’s optional.
To make tender and moist steamed pork, you need some fat blended in the minced pork. If using all lean pork, it’ll be very tough after cooking. The minced pork I got from supermarket has already mixed in some fat. If you mince lean pork yourself, you may add some fat in proportion. The best proportion of lean pork and fat is 7:3 or 8:2. Process the lean pork with fat in a food processor or chop them with a knife.
You need to add some water to make moist steamed pork, bit by bit, not in one go. The meat can easily absorb all the water well.
The egg white is to help the meat become smooth and soft.
The foil can prevent the water droplets from wok cover onto the meat so that the taste won’t be diluted.
After steaming, you’ll see some water in the plate released. Don’t discard it as it’s tasty juice. Let it rest for a while. The meat will absorb the juice back.
This classic Cantonese braised chicken wings with potatoes features tender, juicy wings and melt-in-your-mouth potato chunks simmered in a rich, savory soy sauce gravy. It is the ultimate Hong Kong home-style comfort food that brings nostalgic flavors right to your family dinner table.
If you’ve lived in Hong Kong for a while, you would’ve known this dish, Braised Chicken Wings with Potatoes, or tasted it before. It’s so homey and tasty dish.
