Taiwan Pork Chop Bento Box
- 2 pork chops
- 2 cloves garlic, crushed
- 1 tablespoon five spice
- 4 tablespoons cornflour
- 2 tablespoons soy sauce
- 1 tablespoon rice wine (mi chiu)
- A dash of sesame oil
1. In a bowl, combine the soy sauce, rice wine, garlic, five spice, sesame oil and stir well. Add the pork chops to marinate, ensuring most is covered.
2. In a heated pan, add a tablespoon of vegetable oil.
3. In a bowl with the cornflour, take a pork chop and coat completely with the cornflour, transferring straight to the hot pan. Repeat for other chop.
4. Fry the chop for 5-10 minutes on each side, ensuring it is thoroughly cooked.
5. Serve immediately with rice, tea eggs and vegetables.
Three Cup Chicken (San be ji)
Three Cup Chicken is one of the most well known dishes from Taiwan and its key ingredients as it suggests forms from three parts – soy sauce, rice wine and sesame oil. This is a very fragrant and flavoursome dish, perfect for dinner parties or family get togethers. Its so quick and easy to make, you’ll have it ready in no time when your guests arrive!
Preparation time: 5 mins
Cooking time: 25 mins
Serves 2
Ingredients
- 500 gram chicken drumsticks
- ¼ cup rice wine (mi chiu)
- ¼ cup soy sauce
- ¼ sesame oil
- 1 ½ tablespoons raw sugar
- 5 cloves roughly chopped garlic
- 200 gram basil
Directions
1. Using a strong knife (I use a butchers knife), cut the chicken drumsticks in half.
2. In a heated pan, add the sesame oil and garlic and saute for a minute.
3. Add the chicken and fry on medium heat.
4. Once the chicken has slightly browned on both sides, add the soy sauce, rice wine and sugar.
5. Mix well, turn the heat down and simmer for 15 minutes, turning the chicken occasionally.
6. Add the basil and stir gently for 2 minutes.
7. Serve immediately with rice.
Garlic stewed aubergine
This is one of my favourite dishes in Taiwan. It can be served cold as an appetizer with dumplings, cucumber salad or braised seaweed as part of small eats (xiao chi). It can also be served as a main dish, served with rice and a very popular family dish.
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves 2
Ingredients:
- 1 aubergine (eggplant)
- 250 gram minced pork
- 4 cloves of garlic
- 4 tablespoons soy sauce
- 2 tablespoons raw sugar
- 2 tablespoons rice wine (mi chiu)
- 1 tablespoon cornflour
- 1 tablespoon sesame oil
- 1 red chilli
Directions
1. Slice the aubergines into cubes, roughly slice chilli in diagonals and dice the garlic.
2. In a heated pan, add a dash of vegetable oil and half the garlic.
3. Add the aubergines and stir fry on medium heat for 5 minutes.
4. Add 2 table spoons soy sauce, 1 tablespoon sugar and 1 tablespoon rice wine, stir and then simmer for 3 minutes.
5. Remove the aubergines from the heat.
6. In the heated pan, add the mince meat and stir fry for 2 minutes.
5. Add 2 table spoons soy sauce, 1 tablespoon sugar and 1 tablespoon rice wine and simmer for 1 minute.
6. Add aubergine to the pan and mince.
7. Add the chilli, remaining garlic and sesame oil and stir.
8. In a separate bowl, mix the cornflour and ½ cup water. Add to the pan.
9. Mix and combine well until the sauce thickens.
10. Remove from the pan and serve with rice.
Tip: You can opt for a vegetarian version by eliminating the minced pork and adding more garlic if you prefer.
Read MoreStir Fry Lamb (Yang rou hui fan)
Preparation time: 10 mins
Cooking time: 15 mins
Serves 2
Ingredients
- 250 gram lamb
- 1 small bunch morning glory (water spinach)
- 4 cloves garlic
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon raw sugar
- 1 chilli
Directions
1. Slice the lamb into strips roughly 3cm wide and 0.5cm thin.
2. Roughly chop the morning glory, slice the garlic and slice the chilli.
3. Heat up a pan with a dash of vegetable oil and add the garlic.
4. Add the lamb into the pan and stir fry for 5 minutes.
5. Remove from the heat and set aside.
6. Heat up a pan with a dash of vegetable oil.
7. Add the morning glory and stir fry until soft.
8. Add the lamb in with the morning glory and half the chilli.
9. Add soy sauce, oyster sauce and sugar and stir fry until well combined.
10. Remove from heat and serve. Garnish with chilli on top. Serve with steamed rice.
Read MoreBraised Fatty Pork Noodles (Zha jiang mien)
Serves 4
Preparation time: 20 mins
Cooking time: 10 mins
Ingredients:
- 500gram pork belly strips
- 5 garlic shallots
- 4 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons rice wine (mi chiu)
- 3 tablespoons brown sugar
- ¼ cucumber sliced into small strips
- Dash of sesame oil
- Handmade noodles or store bought noodles
Directions:
1. Slice up the pork belly strips into 0.5cm thickness on both edges.
2. Slice up the garlic shallots into small squares.
3. In a pan, heat up a dash of vegetable oil and lightly fry pork belly.
4. Add the garlic shallots in with the pork and stir fry until soft.
5. Add the soy sauce, oyster sauce and rice wine and stir.
6. Add the sugar and stir until the sauce is thick.
7. Add the sesame oil and mix.
8. Serve on top of noodles.
9. Sprinkle the sliced cucumber on top.
Tips:
1. This dish can be served with rice instead of noodles.
2. For a healthier option, use pork mince instead of pork belly strips.
Read More
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