Posts Tagged ‘Shanghainese’

* Dong Bo Pork

Posted on August 10th, 2014 by Linda. Filed under Appetizer, Braise, Chinese, Cooking Method, Course, Cuisine, Entree, Pork, Shanghainese, Steam, Street Foods.

Dong Bo Pork


OMG-melts-in-your-mouth minimal work pork belly.  Often served with steamed white Man Tou to sop up all the wonderful sauce.

2 pounds pork belly, skin on
kitchen twine
5 slices ginger, skin on
3 whole sprigs green onions, long lengths
2 Tablespoons dark soy sauce
1/4 cup light soy sauce
1/2 cup shao xing wine
1/4 cup sugar
1 teaspoon kosher salt
1 + cup water
1 bunch green onions, blanched

Preparing the pork: In a large saucepan, bring 2 quarts of water to a boil, add salt. Drop in pork, and bring to a boil again, then simmer 3 minutes. Drain and rinse off scum from pork in cold water. Cut the pork into 2 ½ inch cubes, and tie them like a parcel with kitchen twine. Cubing the pork is optional.

Cooking the pork:
Heat a small dutch oven. The pot should snugly cover the pork. Line the base with green onions and scallions. Whisk together soy sauces, Shao Xing wine, sugar, salt and water. Add prepared pork to the pot, then pour on the sauce mix. Add more water to cover the pork if needed. Bring to a boil. When it comes to a boil, turn flame to medium low and cover. Cook for 1.5 hours, flipping pork mid way.

Remove pork. Remove string and replace with blanched green onions to retie the parcel.

Bring remaining sauce back to a boil and simmer uncovered for 15 minutes or until the sauce is reduced by half, and coats the back of a spoon. Add in porks and heat through. Serve immediately with steamed buns.

Serves: 6

Basic Yeast Dough For Steamed Buns

10 oz /280g cake flour
100g wheat starch
60g powdered sugar
1 teaspoon kosher salt
1 packet instant yeast (0.25 oz or 7g)

1/2 cup + 2 Tablespoons / 160ml lukewarm water
1/2 teaspoon white vinegar
1 Tablespoon / 20g shortening

1 teaspoon / 10g baking powder

Sesame oil
Wax paper squares

Making and proofing the dough. Sift flour, wheat starch, sugar and salt into a large bowl. Add yeast and stir to mix. Make a well in the middle, and add water and vinegar and stir to incorporate the flour until dough holds together and just come away from side of bowl.

Transfer to a lightly floured surface and knead. Incorporate the shortening. Lightly flour your hands if necessary. Knead (by using the heels of your hands and your body weight to push away from you, pull it back and fold in the sides of the dough towards the center. Turn the dough right angle every few kneads) until dough is smooth, soft, and elastic, about 10 minutes. Form into a ball. Lightly oil a large bowl, put the dough into the bowl and turn the dough so that all sides are coated. Cover the bowl tightly with a plastic wrap/damp tea cloth and let dough rise in a warm (75-80°F), draft-free place until doubled in bulk, 1-2 hours. The dough is ready when it does not spring back when poked with a finger.

Finishing the dough: Uncover the dough, punch it down and turn it out onto a lightly floured surface. Flatten it. Sprinkle baking powder over the dough, gather up the sides and fold to the center to incorporate the baking powder. Knead lightly for a few minutes till it becomes a ball again. Divide the dough into two cylinders about 1½ inch thick. Cut each into 6. Make 12 1½ -inch ball portions. Cover dough with a damp tea cloth as you work.

Roll out each ball into an oblong shape, about ¼ inch thick. Brush with sesame oil, and make slits about ½ inch apart, but ½ inch from the edge. Roll up lengthwise, then twist into a rope. Tie the ends together to make a knot. Place on a wax paper, onto a steamer. Repeat with remaining dough. Bring to steam 15 minutes.

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* Chao Nian Gao – Rice Cakes Stir Fried with Chicken, Cabbage and Mushrooms

Posted on August 10th, 2014 by Linda. Filed under Chinese, Cooking Method, Course, Cuisine, Dessert, Shanghainese, Stir Fry.

Nian Gao

A quick comfort food.  The chewy rice ovalettes is a popular noodle item in Shanghai.

4 pieces chicken thighs, boneless, skinless, trimmed of fat, thinly sliced
1 Tablespoon soy sauce
1 Tablespoon oyster sauc
½ Tablespoon shao xing wine
½ teaspoon sugar
1 teaspoon cornstarch
1 Tablespoon canola oil

4 Tablespoons soy sauce
1 Tablespoon shao xing wine
1 teaspoon kosher salt
1 Tablespoon sugar
1 teaspoon sesame oil
1 cup chicken broth (and more if needed)

3 Tablespoons rice bran oil
3 cloves garlic, minced
1 Tablespoon ginger, grated
1 small yellow onion, thinly sliced
1 small red bell pepper, thinly sliced
4 cups napa cabbage, stems and leaves separated, sliced into 1/2 inch strips
16 oz rice ovaletts (fresh, refrigerated ones, preferably Korean made), toss to separate
1 Tablespoon sesame oil
1 stalk green onions, green parts only, thinly sliced
Marinade chicken with soy sauce, oyster sauce, shao xing wine, sugar, cornstarch and oil for 20 minutes. Mix sauce ingredients in a small bowl and set aside.

Heat a wok over high heat. Add half the oil, when hot, add meat and brown. Push meat to the side of the wok, add more oil then add garlic and ginger. Saute for 30 seconds until fragrant, and push to the side and toss with the browned meat. Push to the side of the wok. Add onions and peppers, fry till limp, then add napa cabbage stems and saute until limp, about 2 minutes.   Push to the side of the wok. Add remaining oil, then add the rice cakes. Drizzle in part of the sauce mixture, being careful to not soak the rice cakes. Toss all wok ingredients together. Add in cabbage leaves. When the sauce has cooked off, add remaining sauce in parts, each time being careful not to soak the rice cakes. Continuously stir fry until the rice cakes are tender, about 6 minutes. Drizzle in the sesame oil, and toss with green onions. Serve immediately.


Serve: 6

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* Shui Jing Xia Ren – Shanghainese Chrystal Shrimp

Posted on August 10th, 2014 by Linda. Filed under Chinese, Cooking Method, Course, Cuisine, Entree, Shanghainese, Shrimp, Stir Fry.

Shanghainese Crystal Shrimp

A simple but popular dish.


2 cups chicken stock
6 small heads Shanghai baby bok choy, rinsed, leave whole

3 egg whites
2 teaspoons sugar
2 teaspoons kosher salt
2 teaspoons cornstarch
1 Tablespoon Chinese rice wine
1 teaspoon rice bran or peanut oil
2 teaspoons sesame oil

2 lb large 26/30 shrimp, peeled, deveined

2 Tablespoons rice bran oil
4 slices ginger
2 stalks green onions, white parts cut into 2 inch length

1/4 cup Chin Kiang vinegar

Bring chicken stock and water to boil. Blanch bok choy until it turns bright green, about 1 minute. Remove and drain. Set aside. Reserve chicken stock for other use (e.g., in Lion Head sauce)

In a bowl, whisk marinade ingredients together. Add shrimp and toss to mix. Heat the peanut oil in a wok over low heat. Add ginger and scallions and stir fry for 30 seconds until fragrant. Drain shrimp of marinade.  Add the shrimp and stir-fry over high heat until the shrimp is pink and sauce is glazed, about 2 minutes total, being careful not to brown the shrimp.  Do not add additional marinade as it will scramble the eggs.  Remove ginger and scallions. Serve with bok choy and vinegar on the side as a dipping sauce.

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