About the dish

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The term Chow Mein, meaning “stir-fried noodles,” comes from the sound of its Cantonese name. A super popular dish, it appears on almost every Chinese takeout menu.

You’ll usually see variations using different proteins, but the flavor profile is more or less universal, with soy sauce and oyster sauce serving as the key sources of umami.

Today’s beef chow mein features a different flavor booster: Sha Cha Sauce, a versatile condiment I always keep in the kitchen (learn more about it in the next section). If you’ve tried my recipes for Sha Cha Chicken or Sha Cha Beef, you already know how much it can elevate a dish.

Ingredient notes

Note: Precise ingredient quantities are in the recipe card below .

Noodles

Egg noodles are typically used in Chinese stir-fried dishes such as Chicken Chow Mein and Lo Mein, which I shared earlier. You may use dried, fresh, or precooked egg noodles. When testing this beef chow mein recipe, I used dried thin ones (see image above), which are often found in Wonton Noodle Soup. They cook quickly and have a pleasant, springy texture that doesn’t turn mushy when boiled and then stir-fried.

Beef

Several cuts of beef work well for this recipe. This time, I used sirloin steak (referred to as rump steak in the UK, Australia, and New Zealand), which has some marbling and is tender when prepared and cooked properly. Other good options include flat iron, flank, skirt, and tenderloin.

Vegetables

I chose red chili pepper, bok choy, and onion for their vibrant color combination, crunchy texture, and distinct flavors. You’ll also need some garlic for added aroma.

Sha Cha Sauce

Sha Cha sauce (Shā Chá Jiàng/沙茶酱), also spelled Shacha or Sacha, is a savory Chinese condiment made from dried seafood, aromatics, and spices. Popular in Teochew, Fujian, and Taiwanese cuisines, it’s known for its deep umami flavor and versatility.

This versatile sauce is a thick, brown paste topped with a layer of reddish oil. Be sure to stir well to combine the two components before using. The most widely recognized brand is Bull Head/牛頭牌 (see two different packages in the image above).

Although labeled “Barbecue Sauce” in English, Sha Cha is not the same as Char Siu sauce (叉烧酱), which is used for Chinese BBQ pork, or the sweet, peanut-based Satay sauce (沙爹酱), often served with grilled meat skewers.

Other condiments

• Light soy sauce, for the savory and umami taste
• Dark soy sauce, for a hint of sweetness and appetizing brown shine
• Cornstarch, for tenderizing the beef
• Shaoxing rice wine, for balancing the meat flavor

Recipe

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Serving

After shooting the recipe, we had this dish for lunch. Although it was no longer hot, the flavor was still spot on. My daughter usually doesn’t fancy spicy food, but the heat from the chili pepper mellowed during cooking, so she was quite happy with the subtle hint of spiciness. As for the rest of the family, who adore hot food, they stirred in some homemade Chili Oil. Even Better!

When I have extra time, I like to pair this all-in-one quick meal with a light soup to balance out its dryness. Seaweed Egg Drop Soup or Tomato Egg Drop Soup are my go-to options.

Variations

There’s plenty of room for variation in this chow mein recipe. You can swap the beef for your favorite protein: chicken (see image above), pork, shrimp, egg, or pressed tofu. For the first four options, follow the same cooking order as with beef. Tofu, however, can be added along with the vegetables.

Feel free to use other vegetables too, such as bean sprouts, bell peppers, celery, Napa cabbage, snow peas, mushrooms, or whatever you have on hand. After all, stir-fried noodle dishes, just like fried rice, are perfect for a fridge raid!

Other noodle dishes

Looking for other tasty noodle recipes? Try these popular ones:

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• Veggie and Tofu Spring Rolls

About the dish

During nearly two decades of living outside China, I’ve come to realize just how dearly Chinese spring rolls (Chun Juan/春卷) are loved. If you’ve ever had Chinese food, chances are you’ve tried this delicacy—it’s one of the most popular items on Chinese restaurant and takeout menus.

My recipe for Classic Spring Rolls with pork, shrimp, and vegetable filling has been well received by readers. Today’s recipe—Veggie and Tofu Spring Rolls—is my response to those who’ve requested a meat-free alternative. I have to say, they’re equally delicious.

These vegan spring rolls are packed with vibrant, crunchy vegetables, flavorful tofu, two types of mushrooms, springy vermicelli, and a generous dose of aromatics—all combining to create a bite that’s truly satisfying.

Ingredients

Here are all the ingredients you need to make these veggie and tofu spring rolls:

• Spring roll wrappers (Learn more below)
• Pressed tofu (Learn more below)
• Bok choy
• Carrots
• Shiitake mushrooms
• Wood ear mushrooms
• Mung bean vermicelli
• Scallions
• Garlic
• Seasonings: salt, sugar, sesame oil, and white pepper
• Neutral cooking oil, such as sunflower, rapeseed, canola, soybean, and vegetable oil

About wrappers

You can find spring roll wrappers in the frozen section of Chinese or Asian grocery stores, typically labeled as spring roll pastry. For this recipe, I used wrappers measuring 8.5×8.5 inches (215×215 mm), sold in a 40-piece package. These are slightly smaller than the ones I used for photographing my Pork and Veggie Spring Rolls.

Don’t confuse Chinese spring roll wrappers with the Vietnamese version. The former are square, made of wheat flour, and pliable, while the latter are round, made from rice flour, and come in a dried form. I don’t recommend substituting one for the other.

About tofu

The tofu used in this recipe is pressed tofu (known as Doufugan/豆腐干), which contains very little water and has a dense, firm texture, a brown outer layer, and a savory flavor. It is typically sold as smoked tofu or five-spice tofu, in square or rectangular pieces about ⅓ inch (8 mm) thick. I also use it in the filling for Pan-Fried Vegan Dumplings.

If unavailable, you can substitute it with extra-firm tofu. Alternatively, substitute with eggs scrambled in oil and coarsely chopped—similar to how they are prepared in Chive and Egg Pockets.

Prepare & deep fry

Step 1: Prepare the wrappers

Since spring roll wrappers are usually sold frozen, don’t forget to thaw them in advance—leave them unopened in their package while defrosting.

Once they’re thawed and the filling is ready, I recommend separating the wrappers one by one ahead of time to save time during assembly. Because they’re tightly packed, handle them carefully to avoid tearing.

Also, always keep the separated wrappers covered with a damp cloth, as they contain very little moisture and can quickly dry out and become brittle when exposed to air.

Step 2: Soak the dried ingredients

This recipe uses three dried ingredients that need to be rehydrated in advance:

• Dried shiitake mushrooms: Soak in cold water overnight, or in hot water for 30 minutes, until plump and soft.
• Wood ear mushrooms: Soak in cold water for about 2 hours, or use hot water to speed up the process, until they expand and become springy.
• Mung bean vermicelli: Soak in cold water for about 12 minutes, until pliable.

Step 3: Mix the filling

Unlike dumpling fillings, which require the ingredients to be finely chopped or minced, this spring roll filling features coarsely chopped vegetables and tofu, resulting in a crunchy texture once cooked. Grate the carrot, cut the vermicelli into short strands, and slice the remaining ingredients thinly.

For the best flavor, I like to sauté minced garlic, chopped scallions, and sliced shiitake mushrooms in a bit of oil to fully release their aroma. Then, stir in the remaining ingredients along with salt, sugar, sesame oil, and white pepper.

🌟 NOTE: You don’t need to precook the tofu and veggies as they’ll be cooked inside the wrappers during the deep-frying process. This way, they retain their optimal taste and nutrition.

Step 4: Wrap the spring rolls

Wrapping spring rolls is pretty straightforward (easier than making fancy dumpling pleats). Please refer to the video in the recipe card below for reference.

• Lay a wrapper on your work surface and place a generous amount of filling near the corner pointing toward you.
• Lift that corner and wrap it around the filling to form a cylinder shape.
• Roll once, then fold the two side corners toward the center, wrapping tightly.
• Continue rolling until only a small triangle remains at the top. Moisten that corner with a little water, then finish rolling to seal completely.

Step 4: Deep fry the spring rolls

To achieve that iconic golden, crispy crust, it’s best to deep-fry these rolls (the air-frying option is explained in a later section).

Fill a wok or small pot with enough oil to create a depth twice the thickness of the spring rolls. Heat it to around 350°F/180°C, then gently slide in the rolls, making sure they float in a single layer without overcrowding.

Fry over medium heat, flipping them occasionally to ensure even browning. Once golden all over, carefully remove them from the oil and place them on kitchen paper to absorb any excess oil.

Air-fry option

Looking to reduce oil consumption? Try the air-fried alternative. While it may not deliver the same look and texture as deep-frying, it’s a satisfying option with fewer calories. Here’s how to cook spring rolls in an air fryer:

• Preheat the air fryer to 390°F/200°C for 3 minutes. Lightly brush the spring rolls with oil, then place them in a single layer on the crisper tray.
• Cook for 8–10 minutes, then flip and cook for another 5 minutes until golden. Cooking times may vary depending on the device, so check doneness occasionally.

Make ahead

Freshly assembled, uncooked spring rolls freeze well and can be stored in airtight bags for several months. You can deep-fry them straight from frozen—no need to defrost. Just place them in hot oil at 375°F/190°C (slightly higher than for room-temperature rolls) and fry as usual. If air frying, cook them without defrosting. Follow the same instructions explained in the air frying section above, but increase the cooking time by about 5 minutes.

If you have any leftover cooked spring rolls, reheat them in the oven at 390°F/200°C for about 10 minutes, or in an air fryer at the same temperature for around 5 minutes (in a single layer).

Serving ideas

I enjoy these veggie and tofu spring rolls on their own to fully appreciate their light, fresh taste. Sometimes, a quick dip in classic Sichuan chili oil or Chiu Chow chili oil adds a nice kick. A more complex dipping sauce works well too—try mixing lime juice with minced garlic, light soy sauce, honey, and finely chopped fresh chili.

Serve them as an appetizer for multi-dish festive dinners, or as part of a regular meal alongside simple soups like Tomato Egg Drop Soup or Seaweed Egg Drop Soup. They also make a great snack between meals.

Other takeout dishes

Looking for Chinese takeout classics? Check out these popular recipes:

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• Shrimp and Broccoli (西兰花炒虾仁)

About the dish

Broccoli is a staple in our Red House kitchen. We love savoring it on its own, like in the simple Garlic Sauce Broccoli, or pairing it with proteins, such as in Beef and Broccoli Stir-Fry. Today, I’m sharing another favorite: Shrimp and Broccoli (西兰花炒虾仁) — a quick, flavorful dish you’ll want to make again and again.

This recipe combines tender shrimp and crisp broccoli, all coated in a rich, dark brown sauce. The intense umami flavor, thanks to oyster sauce and soy sauce, highlights the essence of Chinese cuisine.

If you’re looking for quick and easy recipes, this is a perfect one to try. It’s ready in under 10 minutes—perfect for busy weeknights. So, what are you waiting for? Let’s get cooking!

Ingredients

To make stir-fried shrimp and broccoli, here are the ingredients you need:

• Shrimp, raw, medium to large-sized, and shelled
• Broccoli
• Garlic, minced
• Unsalted stock, or water
• Oyster sauce
• Light and dark soy sauce
• Cornstarch
• Sesame oil
• Sugar
• White pepper
• Shaoxing rice wine, optional

Note: To learn more about the seasonings mentioned above, please read my post on 10 Must-Have Chinese Condiments.

Cooking procedure

It takes only four simple steps to cook this dish. Here are how they’re carried out:

Step 1: Prepare the shrimp

Drain off any excess water if your shrimp was defrosted from frozen. Place one piece flat on a chopping board. Butterfly it by making a cut along its back halfway through. Pull off the dark vein, then repeat the procedure to prepare the other shrimp.

Put all the butterflied shrimp into a bowl, then sprinkle a little cornstarch over them. Mix and rub with your hands to evenly coat each shrimp.

🌟 NOTE: The butterfly and deveining process is not compulsory, especially for smaller shrimp. It’s mainly for appearance, and the vein isn’t harmful. Feel free to skip this step for quicker preparation (just like how I prepare Shrimp Fried Rice).

Step 2: Blanch the broccoli

Wash and cut the broccoli into bite-sized pieces. Include the stem—trimming off the tough outer layer—as it’s just as tasty as the florets.

Bring a small pot of water to a full boil then put in the broccoli. Blanch it over medium heat for about one and a half minutes.

🌟 NOTE: Do not overcook the broccoli, as you’ll want to retain its pleasantly crunchy texture.

Step 3: Mix the sauce

Pour the stock (or water) into a small bowl, then all the seasonings: oyster sauce, light soy sauce, dark soy sauce, Shaoxing rice wine (if using), cornstarch, sesame oil, sugar, and white pepper. Mix until they’re well combined.

Step 4: Stir-fry the dish

Begin by sizzling minced garlic in hot oil.

Once it becomes fragrant and browns slightly (but not burnt), add the marinated shrimp. Toss it swiftly over high heat to cook each piece evenly.

As soon as the shrimp curls up and turns pink, put in the blanched broccoli and pour the sauce over. Turn down the heat immediately, then keep tossing until the sauce thickens.

Once the sauce becomes thick enough to coat the spatula, dish out and serve.

🌟 NOTE: This stir-frying step takes just a couple of minutes, as the shrimp cooks quickly and the broccoli is already cooked. Try not to overcook to maintain the pleasant texture that makes this dish stand out.

How to serve

Shrimp and broccoli is a “rice killer”. Scoop the dish, including its brown sauce, over a bed of steamed rice, and you have a delicious meal packed with all the key nutrients you need.

Planning a multi-dish feast for special occasions? This dish is a great choice. You can prepare the first three steps in advance: marinate the shrimp, blanch the broccoli, and mix the sauce. Then, simply stir-fry everything at the last minute.

You might ask: Can I cook the dish in advance and reheat it when I’m ready to serve? You could, but be aware that the sauce tends to thin out over time. If you’re aiming for a perfectly thick sauce, it’s best to cook it fresh.

Other takeout dishes

Looking for more recipes for classic takeout dishes? Try these popular ones:

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Note: This is a revised version of my blog post from 2017, featuring minor recipe alterations, new images, and a tutorial video.

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• Steamed Garlic Shrimp with Vermicelli (蒜蓉粉丝蒸虾)

About the dish

Today, I’m thrilled to share one of my all-time favorite seafood dishes:  Steamed Garlic Shrimp with Vermicelli (蒜蓉粉丝蒸虾). It’s a recipe I frequently prepare for special occasions, like the Chinese New Year Feast, because it’s both effortlessly simple—ready in under 20 minutes—and impressively elegant. Who doesn’t love a dish that’s as visually stunning as it is delicious?

This Cantonese classic combines whole shrimp, delicately seasoned with a fragrant garlic-based sauce, steamed to perfection over a bed of vermicelli. The shrimp is cooked just long enough to preserve its tender, juicy texture, while the thin, springy noodles absorb all the rich, umami flavors. It’s a dish sure to delight both the eyes and the palate!

Other seafood dishes

Looking for more inspiration for cooking fish and seafood? Check out these popular recipes:

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• Lo Mein (捞面)

What is Lo Mein?

Several of my blog readers have requested a recipe for Lo Mein, one of the most popular Chinese takeout dishes. Today, I’m excited to share how I make this classic using simple, common ingredients readily available in my kitchen.

The name Lo Mein/捞面 comes from Cantonese and literally means “fished-out noodles”, likely referring to the process of scooping cooked noodles out of the water before tossing them with stir-fried proteins, vegetables, and seasonings.

Like Chow Mein or Egg Fried Rice, Lo Mein is highly customizable, making it a perfect fridge-raid dish. Once you understand the key components and the cooking sequence, you’re free to experiment and create your own version—one that’s as delicious as, if not better than, takeout!

Ingredients & substitutes

Noodles

Chinese egg noodles (蛋面) are the ideal choice for Lo Mein. You may sometimes find packages specifically labeled as Lo Mein noodles (or Chow Mein noodles). These are round, yellow-tinted noodles that resemble spaghetti pasta in size and color once cooked.

Pre-cooked, ready-to-use egg noodles (see image above) are the most convenient option, though uncooked ones—either fresh or dried—also work well.

Chicken

I use chicken breasts as the protein source in this Lo Mein recipe. By marinating it with a little cornstarch and salt (as I do for Chop Suey), you’ll achieve the perfect tenderness. Skinless, boneless chicken thighs work well too.

🌟 Substitutes: Not a fan of chicken? Feel free to substitute with other proteins, or skip it altogether. Options include beef, pork, char siu, shrimp, eggs, or tofu. In the “Variations” section below, you’ll find tips on adjusting the recipe for these alternatives.

Vegetables

For photographing this recipe, I used onion, button mushroom, red bell pepper, and snap peas to add a variety of colors, flavors, and textures. Garlic and scallions were also included for extra aroma.

🌟 Substitutes: Bok choy, carrot, snow peas, zucchini, bean sprouts, cabbage, celery, baby corn, and broccoli (blanched) are great alternatives.

Seasonings

You’ll need a few common Chinese condiments to make the Lo Mein sauce: oyster sauce, light soy sauce, dark soy sauce, cornstarch, white pepper, sesame oil, and sugar.

🌟 Substitutes: Oyster sauce can be replaced by hoisin sauce (omit the sugar if using hoisin). Dark soy sauce mainly enhances color, so it’s fine to skip it and use additional light or regular soy sauce instead.

Cooking procedure

Step 1: Marinate the Chicken

Begin by cutting the chicken into thin slices, about ⅛ inch (3 mm) thick. In a bowl, toss the chicken with cornstarch, salt, and water until it forms a slightly slimy coating. Mix in a little oil to ‘lock in’ the moisture. Leave it to marinate while you cut the vegetables and prepare the other ingredients.

🌟 NOTE: This step helps to velvet the chicken, preventing it from drying out during stir-frying. This is particularly important when using chicken breasts.

Step 2: Mix the Sauce

In a small bowl, mix oyster sauce, light soy sauce, dark soy sauce, cornstarch, sugar, and ground white pepper with water until there are no more lumps. Then, add a little sesame oil.

Step 3: Prepare the Noodles

If using precooked, ready-to-use egg noodles, briefly submerge them into a pot of just-boiled water. This warms them up and helps to separate any clumped strands.

If using uncooked noodles (fresh or dried), bring a large pot of water to a boil, then add the noodles and cook according to the package directions. Drain then briefly rinse them under cold water to prevent further cooking.

🌟 NOTE: It’s best not to leave the cooked noodles sitting for too long before combining them with the chicken and vegetables. So, I usually cook the noodles and sear the chicken (the next step) at the same time using two burners, like how I make Beef Chow Mein quickly.

Step 4: Sear the Chicken

Heat a wok or large skillet over high heat. Add oil, then lay the marinated chicken in a single layer. Sear the pieces until the underside turns pale.

Flip and stir the chicken until no pink remains. Transfer to a plate, leaving any remaining oil in the wok.

🌟 NOTE: The chicken should be slightly undercooked at this point because it will continue cooking when returned to the wok later. This helps ensure a tender and juicy end result.

Step 4: Stir-fry & combine

In the same wok or skillet, add a little more oil. Sizzle the garlic and onion in the hot oil to release their aroma.

Next, add bell pepper, mushrooms, and snap peas, stir-frying over high heat until the vegetables are just slightly wilted but still crisp.

Return the seared chicken to the skillet, tossing it with the vegetables for about 30 seconds.

Turn the heat down to medium, then add the noodles and pour in the sauce (stirring beforehand to ensure any settled starch is evenly mixed).

Gently toss everything to coat evenly, allowing the sauce to thicken slightly. Finally, sprinkle the chopped scallions over the top and give everything one last toss before serving.

Variations

Here are some tips for adapting this recipe with other proteins instead of chicken:

• Beef or Pork: Use the marinating and searing method from the Pepper Steak recipe to prepare the meat.
• Char Siu (Chinese BBQ Pork): Cut it into slices or cubes and add to the wok along with the vegetables.
• Shrimp: Follow the marinating and quick-searing technique from Kung Pao Shrimp for the best tenderness.
• Eggs: Scramble beaten eggs in hot oil, similar to the technique used in tomato and egg stir-fry.
• Tofu: Use pressed five-spice tofu directly, or cut fresh tofu into cubes and pan-fry in oil (refer to the method in Braised Tofu).

Serve & storage

Lo Mein contains all the nutrients you need, making it a satisfying meal on its own. Drizzle a little classic Chinese chili oil or Chiu Chow chili sauce over the top to add an extra kick of flavor.

When I have a little extra time, I like to pair it with a quick soup, like classic egg drop soup, tomato egg soup, or tofu and veggie soup, to balance its dryness. It’s also a perfect side dish for larger gatherings, such as potlucks.

If you have any leftovers, store them in the fridge for up to 2 days. Reheat in the microwave until piping hot, or use a skillet with a splash of water to prevent sticking.

Other takeout dishes

Looking for other recipes for Chinese takeout favorites? Try these:

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• Salt Baked Chicken, an Easy Version

What is salt baked chicken

Salt baked chicken, known as Yán Jū Jī/Yum Guk Hai/盐焗鸡 in Chinese, is a signature delicacy of Hakka cuisine (客家菜). Like Peking Duck, it’s renowned not only for its distinctive aromatic flavor but also for its unique cooking procedure.

The traditional version of this dish involves cooking a whole chicken wrapped in paper and buried in a generous amount of hot salt. Although the word “baked” is used to translate “Jū/焗”, this dish isn’t traditionally cooked in an oven, but rather on the stovetop in a tightly sealed pot over low heat (note that ovens aren’t common equipment in traditional Chinese kitchens).

The simplified version

Today’s recipe is a simplified version that I’ve tested with great success. This method doesn’t involve wrapping the chicken or using a large amount of salt. Plus, the cooking is done in the oven, requiring minimal attention.

Ingredients

Here are all the ingredients you need:

• A whole chicken, preferably organic corn-fed for a better taste
• Salt
• Sand ginger powder (learn more in the section below)
• White pepper
• Turmeric (optional, learn more in the section below)
• Scallions
• Ginger

About sand ginger

Sand ginger (or aromatic ginger), known as Shā Jiāng/沙姜 or Shān Nài/山奈 in Chinese, belongs to the ginger family, but it tastes very different from regular ginger, so they’re not interchangeable.

Sand ginger powder, which is ground from dried sand ginger, gives salt baked chicken its iconic flavor profile, distinguishing it from other chicken dishes.

You can find it in most Chinese/Asian grocery stores or popular online shopping platforms.

🌟 Can’t find sand ginger? Try other whole chicken recipes on my blog, such as Five Spice Chicken, or Smoked Chicken.

About turmeric

Turmeric is used to replace dried cape jasmine fruits (黄栀子), a natural coloring ingredient used in the traditional version of salt baked chicken. It lends an appetizing yellow tone to the chicken skin. Please feel free to skip it as this won’t alter the taste of the dish.

Cooking process

Step 1: Marinate the chicken

Use kitchen paper to gently pat dry the skin and the cavity of the chicken.

Mix all the seasonings (sand ginger powder, salt, white pepper, turmeric) with a little cooking oil to form a sticky paste.

Use your hands, with food-grade gloves if available, to rub the marinade paste all over the chicken, including the cavity. Massage gently enhance penetration.

Leave to marinate for 4 hours or overnight. Remember to take the chicken out of the fridge at least 1 hour before cooking, allowing it to come back to room temperature for more even heat distribution.

Step 2: Cook in the oven

Preheat the oven at 390°F/200°C/Gas 6 (Fan-assisted 360°F/180°C).

Transfer the marinated chicken to an oven-proof pot or a deep baking tray. Put scallions and ginger slices inside the cavity of the chicken. 

Cover the pot with a tight lid, or use kitchen foil if you’re using a baking tray. This creates a closed environment to ensure minimal moisture escapes from the chicken during cooking.

Put the pot/tray on the middle shelf of the preheated oven. Leave to cook for 1 hour.

If you use a heavy cast iron pot that retains heat very well (similar to the one shown in the picture),  take it out of the oven and let it cool for 30 minutes (remain covered). 

If using a regular baking tray covered with kitchen foil, leave it inside the oven for 30 minutes after you turn it off.

Step 3: Make a sauce

Take out the chicken and keep the juice for the sauce. Once it’s cool enough to handle, cut the chicken into small chunks. Alternatively, tear the skin and flesh into shreds, like how you serve Bang Bang Chicken.

Put finely chopped scallions and ginger paste into a small bowl. Add a few spoonfuls of the chicken juice (heat it if it has gone cold). Mix well and use it as a dipping sauce, or pour it over the chicken to serve.

Serving ideas

This salt baked chicken makes a wonderful center dish for any special meal, such as the Chinese New Year Feast. Pair it with dishes made with other meats, or seafood, and several vegetable sides.

For a quick meal, simply serve it over steamed rice, accompanied by blanched vegetables like Gai Lan and a generous amount of the sauce for extra flavor.

🌟 TIP: If you have any leftover chicken juice, let it cool and congeal into aspic. Use it in the fillings for soup dumplings or pan-fried buns.

Other chicken recipes

Looking for more delicious ways to cook chicken? Try these classic Chinese recipes:

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When it comes to authentic Chinese cuisine, you can not miss the world of dim sum dishes. They are small-portioned delicacies traditionally served at Cantonese restaurants as breakfast or brunch.

Over the last few years, I’ve created quite a few recipes featuring classic dim sum dishes. I thought it would be a good idea to list the most-loved ones in one single post.

Not only are all these recipes as delicious as can be, but they are also suitable for home cooking with easy-to-follow steps, simplified methods, and many helpful tips. Scroll down to explore them all!

Har Gow (虾饺)

Juicy filling wrapped by translucent skin, Har Gow (crystal shrimp dumplings) is a pleasure both on your palate and to your eyes. Read my detailed recipe to learn how to make it perfectly.

Cheung Fun (肠粉)

Cheung Fun refer to smooth, slippery rice noodles stuffed with savory fillings. My recipe includes a well-tested batter formula, filling options, steaming tips and a dipping sauce.

Siu Mai (烧卖)

Siu mai are steamed, cup-shaped, stuffed parcels with an unsealed open top. Not only are they delicious, but they also stand out for their iconic texture: tender, juicy, and wonderfully springy.

Lo Mai Gai (糯米鸡)

Flavorful, gooey rice with tender chicken wrapped in aromatic leaves, Lo Mai Gai is a classic dim sum dish loved by many. Learn my simplified version that tastes just as good!

Soup Dumplings (小笼包)

One of the finest Chinese dishes, soup dumplings are famous for their delicate skin and scrumptious soupy filling. Follow my tips & tutorial to make it to a restaurant standard.

Spring Rolls (春卷)

Chinese spring rolls are one of the most sought after dishes in dim sum restaurants. My recipe includes a delicious pork and vegetable filling, two frying methods and top tips to avoid a greasy taste. Want a vegan alternative? Try my tofu and veggie spring rolls.

Black Bean Ribs (豉汁蒸排骨)

Bite-sized pork ribs steamed with fermented black beans, aromatics, and a set of umami-rich condiments, black bean ribs are loved for their complex flavors – savory, aromatic, garlicky, earthy, and more.

Char Siu Bao (叉烧包)

Char Siu Bao are stuffed buns famous for their fluffy, cotton-like wrapper and saucy pork filling. Try my tried-and-tested recipe which includes many tips and a tutorial video.

Lo Bak Go (萝卜糕)

Lo Bak Go (aka turnip cake) stands out for its fragrant, umami taste and soft, gooey texture. Many Chinese families make it at home for festive occasions like Chinese New Year and other important gatherings.

Chicken Feet (风爪)

Chicken feet are a go-to delicacy for many Chinese diners at dim sum restaurants. Try my home-style recipe — it’s quick and easy, delivering the same flavour and tenderness with less time and effort.

Congee (粥)

Although a simple and humble dish, congee plays an important role in the Chinese dim sum tradition. Check out my complete guide to learn the ideal ratio, a shortcut method, seasoning, topping ideas and make-ahead tips.

Custard Buns (奶黄包)

Custard buns (Nai Wong Bao) feature cotton-like buns with a creamy, egg-milk based filling. My tried and tested recipe walks you through the process, offering many tips and tricks to help you make them successfully.

Sesame Balls (煎堆)

Gooey mochi dough filled with red bean paste and coated with crispy sesame seeds, Sesame balls are simply delightful! Learn top tips to make them to perfection.

Potstickers (煎饺)

Stuffed with a delicious filling and pan-fried to perfection, potstickers (pan-fried dumplings) delight both the palate and the eyes. Learn how to create their iconic crispy skirt.

Wonton Soup (云吞)

Tasty, juicy filling wrapped with slippery wrappers and served in an umami broth, this easy wonton soup makes a wonderful all-in-one meal.

Jump to:

• What is Lo Mai Fan
• Two cooking methods
• Top tips
• Ingredients
• Cooking process
• Serve the dish
• Other one-pot meals
• 📋 Recipe
• Chinese Sticky Rice (Lo Mai Fan/糯米饭)

What is Lo Mai Fan

Rice plays an irreplaceable role in Chinese cuisine. Apart from regular white rice which is often made into plain steamed rice or congee, glutinous rice (aka sticky rice or sweet rice) is another popular choice, usually cooked with various flavorful ingredients.

Today’s recipe, Lo Mai Fan/糯米饭, or simply Chinese sticky rice, is a Cantonese classic dish. It’s crafted with glutinous rice, Chinese sausages, shiitake mushrooms, dried shrimp, and a blend of essential Chinese seasonings.

Don’t confuse it with my recipe for Chinese Sausage Rice, which calls for regular white rice, or Lo Mai Gai/糯米鸡, where chicken is the primary protein and it’s wrapped in lotus leaves for steaming.

Two cooking methods

There are two popular ways to make Lo Mai Fan:

• The first method involves cooking the rice on its own, then combining it with other ingredients that have been stir-fried separately.
• The second method, known as Sheng Chao/生炒 (meaning “raw stir-frying”) involves stir-frying uncooked rice along with other ingredients in a single pan.

I prefer the second technique for my recipe, as it produces the rice texture I like best: the grains are slightly sticky yet not mushy, clinging together while still offering a pleasant bite.

Top tips

To achieve optimal results, please pay attention to these helpful tips:

• Allow time to soak the dry ingredients beforehand
• Use the shiitake and dried shrimp soaking water as stock
• Stir-fry with non-stick cookware
• Taste and adjust as you cook to gain the perfect texture

Ingredients

Here is a full list of ingredients you need for this dish and their substitutes when possible:

Glutinous rice

Glutinous rice is also known as sticky rice or sweet rice. Despite the name, it is, just like regular rice, gluten-free. The term “glutinous” describes its sticky texture when well cooked (Think of Zongzi/sticky rice dumplings). For this recipe, you may use both the long-grain and short-grain varieties.

To ensure quick and even cooking, remember to soak glutinous rice beforehand, either overnight or for at least 6 hours. Drain well.

Chinese sausage

Chinese sausage (Lap Cheong/腊肠) provides a distinctive flavor profile to the dish: savory, aromatic, smoky, winey, and sweet. It can be substituted with Chinese cured pork belly (Lap Yuk/腊肉). Or, use both for the most authentic taste if you’re lucky enough to source them.

To soften, soak the sausages in hot water for 3 minutes. Then dice them into small pieces.

Dried shiitake & dried shrimp

Dried shiitake mushrooms and dried shrimp (or dried scallops) are two other flavor contributors, offering intense umami tastes that are truly appealing.

Before cooking, both ingredients require rehydration. Soak dried shiitake in cold water overnight or in hot water for 30 minutes. For dried shrimp, a 10-minute soak in hot water suffices.

Afterward, chop the mushrooms into small pieces to match the size of the sausages and coarsely cut the shrimp to enhance flavor release.

🌟 NOTE: Don’t discard the soaking water from the mushrooms and dried shrimp. It’s full of flavor and serves as an excellent stock for the dish.

Other ingredients

• Aromatics: garlic and scallions
• Seasonings: light soy sauce, dark soy sauce, oyster sauce, Shaoxing rice wine, sesame oil, white pepper, salt, and sugar.
• Roasted peanuts: they add a nice crunchy and nutty aroma
• Neutral cooking oil: such as sunflower, rapeseed, canola, vegetable oil

Cooking process

Over medium-high heat, heat oil in a non-stick wok (or a large skillet, casserole. Begin by sizzling garlic, the white and light green parts of the scallions, and Chinese sausages until you smell the aroma and the fatty part of the sausages turn translucent.

Next, add the chopped shiitake mushrooms and shrimp, and stir-fry for about 1 minute.

The drained glutinous rice goes in next. Toss well to allow the grains to be thoroughly coated in the flavored oil.

Pour in all the seasonings (ideally mixed before you start cooking). Mix well with the rice.

Turn the heat down to low (this is really important!). Add about ½ cup of the combined mushroom and shrimp soaking liquid.

Toss, then cover with a lid and leave to steam for about 3 minutes until the liquid has been absorbed, and the rice looks dry.

Add another ½ cup of soaking liquid (or water, if you fall short) and continue cooking for another 3 minutes, covered. Repeat the process once more.

Then, taste the rice. The grains should be tender and slightly sticky yet firm to the bite, similar to the ‘al dente‘ texture of properly cooked Italian pasta. If necessary, add more liquid and cook a little longer.

Once the rice achieves the desired texture, stir in roasted peanuts and the remaining scallions to finish.

Serve the dish

Restaurants often present this Chinese sticky rice dish in a dome shape for a more appealing appearance, similar to the way Steamed Pork Belly or Eight Treasure Rice Pudding is served.

To achieve this, scoop the dish into a large bowl and press it down with a spatula to ensure it fits snugly.

Place a plate on top of the bowl, then flip them over together. Gently lift the bowl to reveal the beautifully shaped dish.

This serving style isn’t compulsory though. You may simply transfer the dish to a large plate or small serving bowls.

Enjoy it on its own, or add a dash of hot sauce (e.g. Chinese Chili Oil) to spice it up. For pairing ideas, try serving a light soup on the side, such as Classic Egg Drop Soup, Tofu & Veggie Soup, or Tomato and Egg Soup.

Other one-pot meals

Looking for other delicious ways to produce one-pot meals? Check out these recipes:

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About the dish

Jump to:

• About the dish
• Top Tips
• Ingredients
• Cooking procedure
• Variations
• What to serve with
• Other quick noodle dishes
• 📋 Recipe
• Soy Sauce Pan Fried Noodles (豉油皇炒面)

Soy sauce pan-fried noodles (or supreme soy sauce fried noodles, 豉油皇炒面) are a humble Cantonese dish popular in street stalls, small cafes, and dim sum restaurants.

Essentially, they’re thin egg noodles pan-fried in a little oil until they gain a pleasing crispy texture, then stir-fried with aromatics and an umami-rich sauce.

Similar to Shanghai Scallion Oil Noodles, this fast-cooking, vegetarian-friendly dish embodies the concept of “Less is more”. If you’re looking for simple yet tasty recipes, don’t miss this one.

Ingredients

Here is a list of ingredients you need for this dish:

• Egg noodles (more on this below)
• Aromatics: scallions and garlic
• Bean sprouts
• Seasonings: Light soy sauce, dark soy sauce, Shaoxing rice wine, white pepper, sesame oil, salt, and sugar
• Cooking oil: such as sunflower, canola, corn, peanut, soybean, vegetable oil

About noodles choices

This recipe calls for thin egg noodles which are available in three forms: dried, fresh but uncooked, and partially cooked. Known as Hong Kong style egg noodles or Hong Kong style pan-fried noodles, they’re much thinner than the noodles I used for Chicken Chow Mein or Lo Mein. This allows them to achieve the slightly firm, springy texture essential for pan-fried noodles.

For shooting this recipe, I used dried noodles (see image above), as seen in my recipe for Beef Chow Mein with Sha Cha Sauce. Please feel free to substitute with fresh noodles if available.

🌟 Substitute: Although not a traditional choice, I find thin, homemade ramen (alkaline noodles) a good alternative.

Cooking procedure

Step 1: Parboil the noodles

🌟 Note: Skip this step if your noodles are already partially cooked (usually labeled as 熟炒面)

Bring plenty of water to a boil, then add the noodles. Cook until they reach the al-dente texture, meaning slightly undercooked.

Fish out the noodles, then immediately rinse them in a colander under running water so that they stay al dente.

Step 2: Mix the sauce

Combine all the seasonings, except for sesame oil, in a small bowl for later use. When making quick stir-fries, it’s essential to mix the sauce before you start cooking, as you won’t have time to fetch and measure each seasoning while minding a hot wok.

Step 3: Crisp the noodles

🌟 Note: A traditional carbon steel wok is the preferred cookware for this dish. However, a large skillet would work too.

First, heat the wok/skillet empty until very hot, then pour in oil and swirl it around (N.B. if your cookware has a non-stick coating, you need to add oil and then heat). Add the drained noodles. Scatter them around so they cover a large surface.

Leave them to fry over high heat, undisturbed, until the strands touching the wok become crispy (don’t worry if some parts are a little charred). Flip the noodles so the top side also gets the chance to touch the intense heat.

Once most of the strands have dried out, transfer them to a plate for later use.

Step 4: Combine the dish

Add a little more oil to the same wok. Sizzle the scallion whites and garlic until you smell their scent.

Return the noodles and pour the sauce over. Use chopsticks to toss well so that the seasoning is evenly distributed.

After 1 minute or so, add bean sprouts, scallions greens, and sesame oil.

Give everything a final stir until the sprouts just begin to wilt (Do not overcook as you don’t want to kill their crunch).

🌟 Note: If you enjoy a bit of heat, add a drizzle of Chinese Chili Oil, or other hot sauce, at the end.

Variations

Want to add extra ingredients to these pan-fried noodles? Feel free to improvise! Here are some ideas:

• Beef, pork, chicken, or shrimp. Marinate and stir-fry thinly sliced pieces (shelled shrimp can be kept whole), then incorporate them into the dish at the last step. Learn the technique in Beef & Broccoli, Garlic Sauce Pork, Black Pepper Chicken, and Kung Pao Shrimp.
• Eggs. Scramble the eggs like how you cook Tomato & Egg Stir-Fry. Add to the dish at the end.
• Five-spice or smoked tofu. It can be added, along with the noodles, after sizzling the scallions and garlic.
• Vegetables. Choose crunchy vegetables, such as bok choy, carrots, bell pepper, onion, celery, etc. Add them after sizzling the scallions and garlic and before you return the noodles.

What to serve with

Soy sauce pan fried noodles make a great breakfast or lunch on their own. Top them with Marble Tea Eggs or a few slices of Char Siu Pork if you want extra protein. I also like to complement the dish with a simple soup (e.g., Egg Drop Soup) or Chinese Congee to balance out its “dryness”.

Alternatively, add this dish to your planning for multi-dish feasts or potlucks. Similar to Longevity Noodles, it’s a comforting crowd-pleaser, perfect for sharing.   

Other quick noodle dishes

Looking for other simple ideas to cook noodles? Try these recipes:

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• What is Sha Cha chicken
• Ingredients
• About Sha Cha sauce
• Cooking workflow
• How to serve
• Other simple recipes
• 📋 Recipe card
• Sha Cha Chicken (沙茶鸡)

What is Sha Cha chicken

Chicken recipes have always been popular with my blog readers. Today, I’m sharing a super simple dish, Sha Cha Chicken (Shā Chá Jī/沙茶鸡), which has a short ingredient list, requires minimum culinary skills and can be cooked quickly.

This quick dish features chicken pieces seasoned with an umami-rich marinade, pan-fried with aromatics, and then briefly braised to achieve a tender texture and a mouthwatering appearance. Its key flavor comes from Sha Cha sauce, a unique paste that offers multiple layers of exciting taste.

If you’ve enjoyed my simple recipes for Ginger Chicken, Black Bean Chicken, or Steamed Chicken, I’m sure you’ll fall in love with this one too. Scroll down to learn the details.

🌟 NOTE: I also have a recipe for Sha Cha Beef which shares the same flavor profile.

Ingredients

Sha Cha chicken calls for a few ingredients, and you’ve probably got most of them at hand if you’re familiar with Chinese cooking.

• Chicken. I prefer boneless, skinless drums or thighs for this recipe. Wings and breasts are good options too.
• Sha Cha Sauce, the key flavor contributor to the dish (more on this in the next section)
• Light soy sauce
• Cornstarch
• Salt and sugar
• Aromatics: ginger, garlic, and scallions
• Neutral cooking oil

About Sha Cha sauce

Sha Cha sauce (Shā Chá Jiàng/沙茶酱), also spelled as Shacha or Sacha sauce, is a multi-purpose condiment made of fish, shrimp, aromatics, and spices. Popular in the cuisines of Chaozhou (Teochew), Fujian, and Taiwan, it has a distinctive umami and savory taste that lends deliciousness to many dishes.

It is commonly used in five ways: Zhàn/蘸, for dipping (e.g., hot pot sauce); Chǎo/炒, for stir-frying; Lǔ/卤, for braising (e.g., today’s recipe); Bàn/拌, for dressing; Kǎo/烤, for grilling.

This sauce comes in tins or jars, with the thick, brown paste sitting at the bottom, covered by a good amount of golden-reddish oil. You need to stir these two components before spooning the mixture out for recipes. The most popular and easily accessible brand is Bull Head/牛頭牌 (shown in the image above).

Although Sha Cha sauce is labeled as “Barbecue Sauce” in English, don’t confuse it with Char Siu sauce/叉烧酱, the key ingredient for Char Siu (aka Chinese BBQ pork). Also, don’t mistake it for Satay sauce/沙爹酱, which is a peanut-based condiment with a sweet undertone.

🌟 Substitutes: It’s hard to find other condiments that share the same flavor profile. The closest is probably XO sauce, which is also seafood-based and umami-rich.

Cooking workflow

To prepare this dish, it takes three simple steps and less than 10 minutes of active time (plus 10 minutes for marinating). Here is the workflow:

Step 1: Marinate the chicken

Cut the chicken into big chunks. If using boneless drums, halve them. If using thighs, cut them into quarters. For wings, chop on the joints to separate three sections.

In a large bowl, mix chicken pieces with Sha Cha sauce, light soy sauce, cornstarch, salt, and sugar. Then, coat the seasoned chicken with a little oil to lock in the moisture.

Leave to marinate for 10 minutes, or up to 2 hours for a richer taste.

Step 2: Pan-fry the chicken

Use a large skillet or frying pan. First, heat oil that’s just enough to thinly cover the surface of the cookware. Lay the marinated chicken pieces in a single layer. Scatter sliced ginger and halved garlic cloves all around.

Leave to fry over medium heat until the bottom side of the chicken browns. Flip to fry the other side.

Step 3: Braise the chicken

Once both sides of the chicken become golden, add about ½ cup of water.

Cover the skillet with a lid and leave to braise for about 4 minutes over high heat, until the chicken is fully cooked (extend it to 6 minutes if using bone-in pieces).

Finally, add chopped scallions. Let it cook a little further, without the lid, to boil down the cooking liquid.

How to serve

Scoop your freshly cooked Sha Cha chicken over a bowl of steamed rice and enjoy! Alternatively, use these flavorsome chicken pieces to stuff freshly steamed bao buns.

Why not prepare a simple vegetable dish to complement the meal? The quickest option would be making a Smashed Cucumber Salad while waiting for the chicken to marinate. Or, try Steamed Eggplant Salad which takes under 10 minutes to prepare.

Other simple recipes

Looking for more quick & easy dishes to try? Have a look at these popular ones:

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