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Category: asian recipes

  • Traditional Kimchi

    Traditional Kimchi

    This is the traditional kimchi recipe I have been making for years — the one I use to produce batches from 1 pound all the way up to 5 kilograms for family, friends, and neighbors here in Puebla, Mexico. It is basic, approachable, and genuinely delicious every single time.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    Jump to Recipe

    Bowl of freshly mixed traditional kimchi with red chili paste

    This post is about a traditional kimchi recipe — one I have used for many years to make for family and friends from 1 lb to 5 kg. It is a beloved recipe I keep coming back to.

    I adore my kimchi, and it holds a special place in the fridge. While some, like my husband, find the aroma off-putting, the rest of us relish the flavor and delight in the crunch of the Napa as it absorbs the marinade.

    The recipe I am about to share is not an heirloom passed down to me — I am Chinese, not Korean — but that does not hinder my deep appreciation for this Korean culinary treasure. Much like dedicated Korean homemakers, I prepare massive batches of kimchi, enjoy it on its own, incorporate it into fried rice, add it to soups, and share it generously with everyone around me.

    Hands holding a glass jar packed with homemade kimchi

    In the vast landscape of kimchi recipes, this one stands out for three reasons:

    1. Authenticity First: This recipe honors the time-honored techniques and authentic ingredients that define traditional kimchi. From the spice blend to the layering of flavors, it captures the true essence of the original.

    2. Perfect Balance of Flavors: The marriage of heat, tanginess, and umami is carefully calibrated. Nothing overpowers — everything harmonizes.

    3. Clear Instructions for Any Level: I give this recipe to local Mexicans here in Puebla and they absolutely love it. If someone with zero kimchi background can nail it, so can you.

    Two glass jars of fermenting traditional kimchi

    Ingredients

    Napa Cabbage

    The non-negotiable base of any kimchi. Always choose the freshest Napa cabbage available — no brown spots, leaves that are crisp and slightly green and yellow at the tips.

    • Why it matters: Fresh cabbage retains the crunch that makes kimchi satisfying. Wilted cabbage produces a mushy result no amount of seasoning can fix.

    Pear

    Pear contributes natural sweetness, aids fermentation by feeding beneficial bacteria, and enhances the overall flavor depth of the paste.

    • Why it matters: The enzymes in pear help tenderize the cabbage and balance the heat of the gochugaru, producing a rounder, less aggressive spice.

    Apple

    Blended into the porridge, apple enhances flavor and improves the consistency of the paste — it makes it smoother and more spreadable.

    • Why it matters: Apple adds a subtle sweetness and body to the paste that pear alone does not quite achieve.

    Radish

    The more vegetables the better. I grow my own radish, which is why you see a variety of colors in my bowl. Any radish works. Traditionally Korean kimchi uses large white Korean radish (mu). I often use Red Meat or Purple Daikon varieties.

    • Why it matters: Radish adds crunch, slight bitterness, and a peppery note that contrasts beautifully with the savory paste.

    Carrots

    Carrots add crunch and a gentle sweetness to the kimchi. I like to add them generously, but adjust to your preference.

    • Why it matters: They balance the heat and provide a visually appealing color contrast in the jar.

    Sea Salt

    I highly recommend natural sea salt over table salt. Table salt contains anti-caking additives that can interfere with fermentation and produce an off taste. If you are investing this much effort, use better salt.

    • Why it matters: Salt draws moisture out of the cabbage through osmosis. That extracted liquid is what creates the brine. Without the right salt, fermentation is compromised.

    Gochugaru (Korean Red Pepper Flakes)

    The defining ingredient. Gochugaru is a Korean red pepper powder with a coarse texture that contributes both heat and a distinctive fruity, smoky flavor unique to kimchi. Regular chili powder or cayenne are not substitutes.

    • Why it matters: No other chili produces the same color, heat profile, or flavor. Gochugaru is what makes kimchi taste like kimchi.

    Fish Sauce

    Fish sauce elevates the kimchi’s umami depth dramatically. Brand matters — not every bottle smells or tastes the same. I use Three Crabs fish sauce. My mom always said “buy the three crabs!” — and she was right.

    • Why it matters: Fish sauce provides the savory backbone that keeps the kimchi’s flavor complex and addictive even as it ferments over weeks.

    Fish Paste

    Traditional Korean kimchi uses dried anchovies soaked and blended in. My shortcut is LEE KUM KEE Fish Paste — it delivers that same rich depth in far less time.

    • Why it matters: Fish paste adds layers of umami that you cannot achieve with fish sauce alone. It is the flavor insurance policy in this recipe.

    Julienned scallions, radish, carrot and chives in a green bowl for kimchi

    Professional Tips for Perfect Kimchi

    These five tips will elevate your kimchi from good to extraordinary.

    Pro Tip #1: Be Generous with the Salt

    Use coarse or natural sea salt rather than fine table salt. Coarse salt adheres better to the cabbage, drawing out moisture more effectively and ensuring a controlled salting process. I recommend this Natural Sea Salt.

    Pro Tip #2: Press Down on the Cabbage

    When pressing salted Napa, apply even pressure to ensure uniform salting. Use your hands or a flat kitchen tool to press gently but firmly. I normally flip a large glass dish and weight it down with a jar of water or canned food.

    Pro Tip #3: Get the Porridge Right

    • Ensure the porridge has a smooth, lump-free consistency. Use a whisk or sieve to achieve a velvety texture — this helps the seasoning distribute evenly throughout every leaf of cabbage.

    • Most importantly: allow the porridge to cool completely before adding it to the kimchi mixture. Hot porridge wilts the vegetables and destroys the crunch you are working hard to preserve.

    Pot of red chili paste made with rice porridge for kimchi

    Pro Tip #4: Wear Gloves

    Essential — not optional. Gochugaru stains everything and the garlic-fish paste combination will linger on your fingertips for the rest of the day regardless of how much soap you use. Use disposable nitrile gloves.

    A gloved hand mixing vegetables with chili paste in a green bowl

    Pro Tip #5: Store in Glass Containers

    Glass containers have clear advantages. The red marinade will permanently stain plastic containers. Glass also does not absorb BPA or other plasticizers — even BPA-free plastics can leach over time. A dedicated kimchi container is a good option for storage. It keeps fermentation controlled and makes a huge difference in shelf life and flavor consistency.

    Hands holding a large glass jar filled with kimchi

    Frequently Asked Questions

    How long does kimchi last in the fridge?

    Fresh kimchi (just made, minimal fermentation) lasts 2–3 weeks in the refrigerator. Moderately fermented kimchi — after a few weeks — keeps for another 2–3 months. Fully fermented kimchi can last 6 months or more. Fermentation itself acts as a natural preservative. Always use clean utensils when serving to avoid introducing contaminants.

    Does kimchi need to ferment before eating?

    No. You can eat kimchi immediately after making it — fresh kimchi has a bright, lightly spicy, crunchy quality that many people love. As it ferments it becomes tangier, softer, and more complex. Both stages are delicious; they are just different experiences.

    Can I make kimchi without fish sauce to keep it vegan?

    Yes. Substitute the fish sauce with soy sauce or coconut aminos, and omit the fish paste. Add a bit more gochugaru and garlic to compensate for the lost depth. The kimchi will taste slightly less complex but is still excellent and fully vegan.

    Why is my kimchi too salty?

    Insufficient rinsing after the salting step is the most common cause. After the 2-hour salt press, rinse the cabbage thoroughly under cold running water at least 2–3 times and taste a small piece before proceeding. It should taste pleasantly salty — not aggressively so.

    Can I use regular cabbage instead of Napa?

    Traditional kimchi requires Napa cabbage — its wide, tender leaves hold the paste and allow proper fermentation. Regular green cabbage is too tough and does not ferment the same way. Napa cabbage is widely available in most Asian grocery stores and increasingly in mainstream supermarkets.

    How do I know if my kimchi has gone bad?

    Trust your senses. Signs of spoilage include unusually foul odors beyond the typical fermented smell, slimy texture, unusual discoloration like gray or black patches, or visible mold. Properly fermented kimchi has a tangy, slightly funky smell but should never smell putrid. When in doubt, discard it.

    Love fermented and preserved foods? Also try our steam preserved vegetables with Zha Choy and pork, our homemade sashimi guide, and our vegetarian mango soy ceviche.

    Bowl of freshly mixed traditional kimchi with red chili paste

    Traditional Kimchi

    Our traditional kimchi recipe is basic, easy, and super delicious. From 1lb to 10lbs, we make it all the time for family and friends. We have all the details on how to make it, and some professional tips to get you started almost guaranteeing a delicious results!
    Print Recipe Pin Recipe
    Prep Time 45 minutes
    Total Time 2 hours 45 minutes
    Servings: 20 servings
    Course: Side Dish
    Cuisine: Korean
    Calories: 45
    Ingredients Equipment Method Notes

    Ingredients
      

    Salting Cabbage
    • 2.7 kg napa cabbage
    • ½ cup natural sea salt
    Porridge
    • 2 cups water
    • 2 tbsp sweet rice flour
    • 2 tbsp sugar
    Vegetables
    • 2 cups radish matchsticks
    • 1 cup carrots matchsticks
    • 7-8 green onion chopped into quarters
    • 3 pears core taken out and thinly sliced
    Seasoning
    • 12 cloves garlic
    • 2 tsp ginger grated
    • 1 white onion, medium minced
    • ½ cup fish sauce
    • 3 tbsp shrimp paste
    • 1 apple peeled and core taken out
    • 1¼ cups hot pepper flakes

    Equipment

    • 3-4 non-reactive large metal or plastic bowls
    • gloves
    • glass jars

    Method
     

    1. Split the cabbages in half and give it a good rinse especially close the bottom of the cabbage and the out layers.
    2. Put the cabbage in a large container/basin and rub salt all over the between the leafs. Arrange all the cabbage in a large basic and place a large plate on top. The plate needs to cover the whole basin. Add some cans or jugs of water on top. Let that sit for 2 hours. Remember to flip occasionally – every 30 minutes.
    3. While the cabbage is salting, make the porridge.
      Combine the water and flour and cook on medium heat for 10 minutes. Stir frequently with a balloon whisk. Slowly add the sugar and cook for 1 minute. Remove from the heat and let it sit on the counter until it is cool completely. Pour the porridge in a blender and add all the seasoning ingredients. The texture should be similar to a thin paste.
    4. After wash all the salt out of the cabbage. Split the cabbage half again and cut the core out. Let the cabbage sit in the strainer. You can test the cabbage if it's ready by tearing a piece to eat. the texture should be crunchy and salty at the same time.
    5. In another bowl, combine all the vegetables together. While wearing gloves, pour the spicy marinate into vegetables and mix well. Set aside.
    6. In a large basin that you used to salt the cabbage, spread the kimchi paste on each cabbage leaf. Open up the leafs between the cabbage and generously spread the marinate. Make sure each leaf is coated and even distribution.
    7. Once all the leaves are coated with the marinate, you can start to individually jar the kimchi separately. Pack the kimchi intoa clean, airtight container. Press hard and seal it. This can be eaten right after it is marinated.

    Notes

    SHELF LIFE
    The shelf life of kimchi in the fridge can vary based on factors such as the level of fermentation, storage conditions, and personal preferences for taste. Generally, kimchi can last for different durations depending on its stage of fermentation:
    1. Fresh Kimchi: If you’ve just made the kimchi and it hasn’t undergone significant fermentation, it can last for about 2-3 weeks in the refrigerator. During this period, the flavors are still mild, and the texture remains relatively crisp.
    2. Moderately Fermented Kimchi: As kimchi ferments further, it develops a stronger flavor and the texture may become softer. At this stage, which usually occurs after a few weeks in the fridge, it can last for an additional 2-3 months. The taste will continue to evolve during this time.
    3. Well-Fermented Kimchi: Fully fermented kimchi, with a tangy and complex flavor, can last for several months, sometimes even up to 6 months or more. While the texture may continue to soften, the fermentation process acts as a natural preservative, allowing the kimchi to maintain its quality for an extended period.
    It’s important to store kimchi properly to maximize its shelf life. Keep it in an airtight container to prevent exposure to air, which can lead to faster deterioration. Additionally, use clean utensils when serving kimchi to avoid introducing contaminants.
    Always trust your senses. If you notice any signs of spoilage, such as off odors, unusual colors, or a slimy texture, it’s best to discard the kimchi. While kimchi is known for its long shelf life, individual preferences for taste and texture play a significant role in determining when it is most enjoyable.
  • Chinese Fish Noodle Soup with Mexican Verduloga

    Chinese Fish Noodle Soup with Mexican Verduloga

    My mom’s traditional Cantonese fish noodle soup gets a surprising upgrade with Mexican verdolaga — a purslane green that adds a fresh, slightly tangy note to the umami-rich milky broth. It is an unlikely fusion, but once you taste the combination, it makes complete sense. Two culinary traditions meeting in a single bowl.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    fish noodle soup with verdolaga

    How Does It Taste?

    The fish soup broth is rich, fragrant, and milky white — achieved by frying the fish and bones in a hot wok before adding boiling water. The umami notes from the Tianjin preserved vegetable meld seamlessly with verdolaga’s fresh, slightly tangy flavor, creating a harmonious balance. It is unlike anything you have had before: comforting like congee but brighter, and deeply savory without being heavy.

    milky white cantonese fish broth

    Why Try This Fish Noodle Soup Recipe

    This fusion showcases the versatility of two distinct culinary traditions and embodies the beauty of cultural exchange through food. My mom grew up making this soup in Hong Kong; I grew up finding verdolaga in every Mexican market. Putting them together felt natural. Whether you are an adventurous food enthusiast or simply looking for something new, this is a culinary journey worth taking.

    Ingredients for This Fusion Fish Noodle Soup

    Ingredients

    Verdolaga (Purslane)

    • Why it matters: Verdolagas bring a slightly sour, refreshing quality that cuts through the rich fish broth — similar to the role watercress plays in traditional Cantonese fish soup (my mom used to use watercress; verdolaga is the natural Mexican substitute). It is also one of the most omega-3-rich leafy greens you can find.

    Fresh Fish

    • Why it matters: Fresh, firm-fleshed fish is essential for a milky white broth. I use trout caught locally in Metepec, Puebla, but bass, sea bass, mackerel, or snapper all work well. On a budget? Fish heads work perfectly — back in Hong Kong, when food was scarce, my parents’ family made this soup with fish heads only, and it was outstanding.

    Tianjin Preserved Vegetable

    • Why it matters: This is the secret weapon of Cantonese fish soup. Tianjin preserved vegetable (salted napa cabbage) adds a savory, slightly funky depth that brings the broth alive. Find it at any Chinese grocery store — loose, pre-packed, or in a brown claypot. Amazon carries a similar preserved vegetable (B07MTZ8W5M) if you cannot find it locally.

    Large Stock Pot

    • Why it matters: This recipe makes enough broth for 4 generous servings. A large stock pot (B07MRQ3HN5) gives you the room to simmer bones and skim foam without crowding.

    trout fishing metepec puebla

    Professional Tips

    1. FRY THE FISH FIRST WITH GINGER

    My mother, along with many skilled Cantonese cooks, swears by this rule: fry the fish and bones in a hot wok with oil and fresh ginger before adding water. This removes the fishy undertones and transforms them into a richer umami profile. The ginger further neutralizes any fishiness. Skipping this step gives you a thinner, fishier broth — do not skip it.

    2. ADD BOILING WATER (NOT COLD) TO THE WOK

    Adding boiling water to a still-hot wok is how you get the iconic milky white color. The thermal shock emulsifies the fish fats into the water, creating that creamy, opaque broth. Cold water simply will not achieve the same effect — the fat separates rather than emulsifies.

    3. TIANJIN PRESERVED VEGETABLE IS ESSENTIAL

    Do not substitute this if you can avoid it. The salted, slightly fermented cabbage adds a depth that plain salt cannot replicate. A little goes a long way — start with 2 teaspoons and adjust. Related: pair this soup with our steam preserved vegetables (zha choy and pork) recipe for a full Cantonese-inspired spread.

    Frequently Asked Questions

    Can I use frozen fish for this recipe?

    Yes, though fresh fish gives a cleaner flavor. If using frozen, thaw completely and pat very dry before frying — excess moisture will cause splattering and prevent the fish from browning properly.

    What can I substitute for verdolaga?

    Watercress is the most traditional substitute (it is what my mom originally used). Baby spinach or arugula also work in a pinch. If you want to stay Mexican, quelites (wild greens) are a good match flavor-wise.

    What noodles should I use?

    Thin dried wheat noodles or rice noodles are both excellent. Avoid fresh egg noodles from the package — they tend to break apart in the broth. Cook noodles separately, rinse with cold water, and add to bowls just before serving to prevent them from absorbing all the broth.

    How do I get the milky white broth color?

    Two keys: fry the fish and bones first in hot oil, then add boiling (not cold) water directly to the hot wok. The combination of high heat, fat, and rapidly introduced water creates the emulsification that makes the broth milky. Simmering on low for 30+ minutes maintains the color.

    Can I make the fish stock ahead of time?

    Yes. The stock keeps in the refrigerator for up to 3 days, or you can freeze it for up to 2 months. Reheat on the stovetop and add fresh verdolaga when ready to serve — do not re-cook the greens in pre-made stock until just before serving.

    Chinese Fish Noodle Soup with Mexican Verdolaga

    This exotic marriage of flavours introduces you to the combination of Chinese fish noodle soup and Mexican verdolaga. A fish noodle soup that surprises and delights the palate.
    Print Recipe
    Prep Time:15 minutes
    Cook Time:30 minutes
    Cuisine: fusion
    Keyword: chinese, fish noodle soup, mexican, noodle soup, verdolaga

    Ingredients

    Fried Fish

    • 4 pieces trout fillet or any white-fleshed fish
    • 1 tsp salt
    • ½ tsp white pepper
    • ½ cup canola oil
    • 1 egg
    • ¼ cup flour or cornstarch

    Fish Stock

    • 1 tbsp canola oil
    • 1 lb fish bones and trimmings (heads, tails, and bones from white-fleshed fish like trout, snapper, or cod)
    • 2 slices of ginger
    • 1 litre hot water
    • 2 tsp Tianjin preserved vegetable
    • salt to your taste
    • dashi (optional)

    Chinese Fish Noodle Soup with Mexican Verdolaga

    • 3 cups verdolaga, chopped, rinsed and cleaned
    • 1 package dried wheat noodles for 4 people
    • 4 purple cabbage leaves, thinly sliced
    • green onions
    • chili oil

    Instructions

    Fish Stock

    • Rinse the fish bones and trimmings under cold water to remove any impurities. Cut the fish bones into smaller pieces to expose more flavor.
    • In a large wok or frying pan that can hold 1 litre of water, heat the oil on high temperature. Carefully place the fish bones and ginger into the wok until ginger is fragrant and the fish bones are browned on both sides.
    • While the wok is still hot, add BOILING water to the wok (this is how you get the milky color and texture for the stock). Add in the Tianjin preserved vegetable.
    • Bring the stock to a boil, then reduce the heat to low and let it simmer gently. Skim off any foam or impurities that rise to the surface. Simmer for 30–40 minutes. Salt the stock to your taste and add dashi if using.

    Fried Fish

    • Meanwhile the stock simmers, rinse the fish fillet and pat dry with a paper towel. Season with salt and white pepper. Set aside.
    • In a frying pan, add the canola oil on high heat until it reaches 350℉. To test: insert a clean dry chopstick into the oil. If the tip starts bubbling, the oil is ready.
    • In a separate flat bowl, beat the egg well.
    • Coat the fish fillet in beaten egg, then dip it into flour. Fry each side for approximately 5 minutes or until both sides are golden brown. Set aside on a paper towel to cool.

    Putting It All Together

    • WASH VERDOLAGA: Place the leaves in a colander or large bowl and rinse thoroughly under cold running water. Snap off the bottom roots if still attached. Gently rub the leaves with your fingers to remove any dirt. Soak in a bowl of cold water, swish to dislodge remaining dirt, then lift out gently and set aside.
    • Place a colander over a clean pot and strain the fish stock. Discard the bones and debris. Bring the strained soup to a boil.
    • Cook the dried wheat noodles according to package instructions. Rinse with cold water, strain, and set aside.
    • Once the soup is boiling, roughly chop the verdolaga and toss it into the fish stock. Boil until tender, approximately 5 minutes.
    • Divide the noodles into 4 bowls. Divide the verdolaga and pour the hot soup into each bowl. Top with a fried fish fillet, sliced purple cabbage, green onions, and a drizzle of chili oil. Serve immediately.
  • Instant Pot Taiwanese Beef Noodle Soup

    Instant Pot Taiwanese Beef Noodle Soup

    Spicy, soulful, and packed with beef that melts right off the bone — this Instant Pot Taiwanese Beef Noodle Soup is the most comforting bowl you can make at home. Chewy wheat noodles, aromatic Asian spices, tender braised beef chunks, and a deeply savory broth come together in under 2 hours with almost no effort.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    Taiwanese beef noodle soup in bowl

    An easy and effortless recipe that guarantees a meat-melting experience. Literally a throw-in-everything recipe that only requires an Instant Pot. The perfect Taiwanese beef noodle soup that is soul-comforting and ridiculously delicious!

    beef noodle soup with bok choy

    What Is Taiwanese Beef Noodle Soup?

    A rich soup filled with beef flavour and assorted Asian spices, served over fresh chewy wheat noodles. It is topped with bok choy, tender chunks of beef, cilantro, green onions, and spicy Sichuan oil.

    This Taiwanese beef noodle soup has flavours of spicy, savoury, fresh, beefy, and salty. It is the best comfort food when it is cold outside and an utterly slurp-worthy experience.

    beef shank for Taiwanese soup

    Ingredients

    Key Ingredients

    Beef Shank or Chuck Cut

    The kind of meat I like to use is the shank or the chuck cut. In Mexico, it is called “pierna” or “agujas.” It is packed with flavour and can tolerate long stewing time without drying out.

    • Why it matters: Beef shank is full of collagen and connective tissue. Under pressure cooking, that collagen converts to silky gelatin that enriches the broth and gives the beef a luxuriously tender, fall-apart texture.

    Doubanjiang (Chili Bean Paste)

    Doubanjiang is the backbone of the broth — a fermented broad bean and chili paste from Sichuan cuisine that adds depth, umami, and a pleasant heat that builds with each sip.

    • Why it matters: It is the single most important flavour component in this soup. Without it, you have a good beef broth. With it, you have something truly extraordinary. Find Doubanjiang Chili Paste at any Asian grocery or online.

    Chinese Spice Package

    The spice package is made up of star anise, cinnamon stick, fennel seeds, bay leaves, cumin seeds, coriander seeds, Sichuan peppercorns, and dried chili peppers. These spices give the broth its distinctive aromatic complexity.

    • Why they matter: This spice combination is what makes Taiwanese beef noodle soup taste unmistakably different from any other beef soup in the world. The Sichuan peppercorns add a subtle numbing tingle, while star anise and fennel give it a slightly sweet, anise-forward warmth.

    Light Soy Sauce

    Provides the salty, umami backbone of the broth alongside the doubanjiang.

    • Why it matters: Light soy sauce is thinner and saltier than dark soy sauce. It seasons without darkening the broth excessively, keeping the colour a beautiful amber-red rather than jet black.

    The Instant Pot

    The Instant Pot Duo 7-in-1 is the best-selling pressure cooker on Amazon and the machine I rely on for this recipe. It cuts the cooking time from 3-4 hours on the stovetop down to 100 minutes, without sacrificing any depth of flavour.

    • Why it matters: The sealed pressure environment raises the boiling point of the liquid, allowing the beef and spices to develop in ways that standard simmering cannot achieve in the same timeframe. My husband also appreciates that the sealed vent means no strong cooking smells throughout the house while it cooks.

    Instant Pot with beef noodle soup ingredients

    Fresh Noodles or Packaged Noodles?

    Both are completely fine. If you have Chinese wheat noodles you prefer, use those. Here in Mexico, my options are limited to spaghetti pasta, so I make fresh noodles with my Philips Pasta and Noodle Maker.

    For a chewier and bouncier bite, make your noodles with bread flour. The high protein content creates stronger, chewier noodles that stand up to the rich broth without going soggy.

    Check out my 3-minute Homemade Ramen Noodles post to learn how to make them at home!

    fresh wheat noodles

    Professional Tips

    Pro Tip 1 — Marinate Your Meat

    By simply adding salt and pepper to your beef chunks, you can elevate the final flavour significantly. Toss the meat in a bowl with salt and pepper. Leave it in the fridge for 30 minutes while you prep everything else for the recipe.

    Pro Tip 2 — Strain Fat for a Cleaner Broth

    For a cleaner-tasting soup, skim the top layer of fat off the broth with a spoon before serving. That fat will make the soup richer and tastier, but removing it produces a lighter result. Your call.

    Pro Tip 3 — Serve Immediately

    Nothing is more disappointing than letting noodle soup sit while the noodles soak up all the broth. Pour the hot soup over the noodles only when it is time to eat. Noodles left sitting in broth for too long lose their texture. Serve only when people are seated and ready.

    Taiwanese beef noodle soup served in bowls

    Frequently Asked Questions

    Can I make Taiwanese beef noodle soup without an Instant Pot?

    Yes. Follow all the same steps but use a heavy-bottomed pot on the stove. Cook the soup on low/simmer for 3-4 hours until the beef is tender and shreds easily with a fork. The flavour may be even deeper with the longer simmer time.

    What is doubanjiang and where do I find it?

    Doubanjiang is a fermented broad bean and chili paste from Sichuan, China. It is the defining flavour of this soup. You can find it at any Asian grocery store in the condiments or fermented foods section, or order it online here. Do not substitute it — there is no real equivalent.

    What noodles work best for this soup?

    Fresh or dried Chinese wheat noodles are ideal. Look for thick, chewy wheat noodles at an Asian grocery store. In a pinch, dried udon noodles or even thick spaghetti work. Avoid rice noodles — they are too delicate for this broth.

    How do I store and reheat the leftovers?

    Store the broth and beef separately from the noodles. The broth and beef keep in the refrigerator for up to 3 days or freeze for 3 months. Reheat the broth on the stovetop, cook fresh noodles, and assemble each bowl fresh. Never store noodles in the broth — they will absorb all the liquid and become mushy.

    Can I make this less spicy?

    Yes. Reduce or eliminate the dried chili peppers from the spice package and use less doubanjiang. The soup will still be deeply flavourful but with less heat. Start with 1 tablespoon of doubanjiang and taste before adding more.

    Instant Pot Taiwanese beef noodle soup

    Instant Pot Taiwanese Beef Noodle Soup

    Easy and delicious Taiwanese Beef Noodle Soup using an Instant Pot! Spicy and savoury soup with beef chunks that melts in your mouth!
    Print Recipe
    Pin Recipe
    Prep Time:15 minutes
    Cook Time:1 hour 40 minutes
    Course: Main Course
    Cuisine: Taiwanese
    Keyword: Beef Noodle Soup
    Servings: 6 people

    Equipment

    • Instant Pot

    Ingredients

    Meat

    • 1 kg beef shank cut into 2 inch chunks
    • 2 tsp vegetable oil
    • 1 tsp salt
    • pepper

    Beef Noodle Soup

    • 1 white onion thinly sliced
    • 6 cloves garlic crushed, back of the knife
    • 2 inch ginger roughly sliced
    • ¼ cup red wine or shaoxing wine
    • 2 tbsp doubanjiang
    • 1 tomato diced
    • 2 tbsp tomato paste
    • 2 tsp sugar
    • ½ cup light soy sauce
    • 8 cups water
    • 1 Chinese Spice Package make your own with below recipe
    • 35 oz fresh wheat noodles

    Chinese Spice Package

    • 4 star anise
    • 1 cinnamon stick
    • 1 tsp fennel seeds
    • 6 bay leaves
    • 1 tbsp cumin seeds
    • 1 tsp coriander seeds
    • 2 tbsp sichuan peppercorns
    • 2 tsp dried chili peppers

    Garnish

    • cilantro
    • green onion
    • bok choy
    • doubanjiang optional
    • chili oil optional

    Instructions

    • To marinate the meat, add everything together, give it a good toss, and set aside for 15-30 minutes.
    • Use the “Saute” option on the Instant Pot and add 2 tsp of oil. Add the onion, garlic, and ginger. Saute for 3 minutes.
    • Add the marinated beef chunks and cook each side until lightly browned.
    • Deglaze the pot by adding shaoxing wine or red wine. Once the liquid starts to boil, cancel the “Saute” option. Select “Meat/Stew” and set the timer to 100 minutes (1 hour and 40 minutes).
    • Add everything: doubanjiang, tomato, tomato paste, sugar, light soy sauce, water, and the Chinese spice package.
    • Close the lid and turn the vent knob to the sealed (not venting) position.

    Cooking WITHOUT an Instant Pot

    • Follow the instructions above, but use a regular heavy pot on the stove. Cook the soup on low/simmer for 3-4 hours until the beef is tender and shreds easily.

    Setting Up the Bowl

    • Cook your noodles as instructed on the package. If you are interested in making fresh wheat noodles, try my 3 minute easy ramen noodles made at home.
    • Blanch bok choy until tender, about 2 minutes in boiling water.
    • Put your freshly cooked noodles in a large bowl and add your bok choy on top. Pour the hot beef soup over the noodles and add 3-4 beef chunks to each bowl. Serve with chopped cilantro and green onions.

    If you love bold Asian flavours, try our Succulent Sunday Pot Roast for a Western take on slow-braised beef, or warm up with our Green Pozole for a Mexican soul-warming soup experience.

  • Delicious Meatless Spicy Peanut Noodle

    Delicious Meatless Spicy Peanut Noodle

    This vegetarian peanut noodle is so easy to make and RIDICULOUSLY delicious. The perfect umami slurp that’s meatless.

    veggie peanut butter noodles

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    My summer is never complete without making this vegetarian spicy peanut noodle with cooling cucumber. Imagine a nutty and tangy peanut noodle pasta served with a refreshing cucumber and sesame oil salad on top. This dish is the epiphany of what life is all about!

    Back a few years ago when I was teaching cooking classes in Mexico, this vegetarian Spicy Peanut Noodle with cooling cucumber recipe was one of my students’ favourite recipes. Till this day I have past students of mine messaging me and telling me this recipe had stuck with them for a long time and they are now feeding their children with the exact same recipe.

    It’s a humble experience knowing I’ve gifted them something that is now being passed down as a family meal. And now I want everyone to have the same experience as all my students once had.

    This recipe is easy and very good for a fast-paced family who are always on the go. It’s also a kid-friendly meal, minus the spice. My kids love this a lot and occasionally request it. If you know a child who loves peanut butter sandwiches and you can’t get them to eat anything else, this is what they need in their life. You will not struggle with time using this recipe!

    peanut noodles

    How Does It Taste?

    It is spicy, tangy, nutty, and thick. You can serve it hot or cold — the options are yours. In the summer I make it with less sauce so it just lightly coats the noodle. I bring it to picnic trips and road trips. Then I top it off with some cold cucumber sesame oil salad.

    In the winter I like it more hot and with more of the sauce to warm around the noodle, almost like a noodle soup. Sometimes I ladle a hot cup of chicken stock into the sauce so it thins out and turns it into a noodle soup. The recipe is super versatile.

    What Noodles Should I Use?

    Original Chinese noodles will do. DragonMall Wu Mu Noodles are a good option. They cook very easily and coat the peanut sauce well. They remind me a lot of how Shandong noodles are made and taste.

    If you don’t have access to these noodles you can make your own! I have my 3 minute homemade ramen noodle recipe here if you’re interested in going the extra mile. Regular spaghetti noodles also work if neither option is available — not the authentic style, but we do what we have to do. You could also try pairing this sauce with a simple noodle base like this spinach pasta for a creative variation.

    peanut noodle recipe

    Why You Will Love This Meatless Recipe

    • Easy Meal – it takes only 30 minutes to make this meal! You make your sauce all in the blender, toss it with some hot noodles, and lay the cucumber sesame oil salad on top.
    • Vegetarian and Vegan – Looking for a meatless meal that’s still delicious and cooling for summer and into fall? This recipe is perfect for something cooling to eat in the summer.
    • Have it hot or cold – yes, you can make it cold for summer days or hot for colder weather. There is no season preference.
    • It’s super tasty – in the sauce there’s soy sauce, garlic, peanut butter, and black vinegar. It has a super umami taste and a slurp of this bad boy is unreal.
    • The best slurp experience – who doesn’t love noodles? You’re going to get the best slurp experience with these noodles because they’re packed with flavour and spiciness you’ll truly enjoy. Then we add the cucumber salad to cool your tongue.

    vegan spicy peanut noodles

    How to Make the Spicy Peanut Noodle Sauce

    The sauce is made purposefully easy because we want to make it hassle free. Here are the simple steps:

    • In your blender add: soy sauce, peanut butter, garlic, ginger, sesame oil, peppers, vinegar, dark soy sauce, and chicken stock.
    • Cook the noodles as instructed. You do not need to rinse the noodles in water. The starch from the cooked noodles will help make the sauce thicker and coat it better.
    • Toss the sauce and noodle together.

    vegan thai peanut noodles

    How to Make the Cucumber Salad

    Easy and delicious cucumber salad. I use it to garnish the top of the noodles. Once you make it make sure to serve it immediately.

    • Wash the cucumbers, and slice off the ends. Using a vegetable peeler, start to slice it lengthwise to get these thin beautiful slices. Put them in a strainer to let the excess water run off.
    • Give them a good pat with a paper towel and soak up any excess water.
    • Toss the cucumber ribbons with sesame oil, salt, and sesame seeds.
    • Garnish on top of the noodles and try to build and fluff it up as high as possible on the noodle.

    To thinly cut the cucumber I am using the Vegetable Spiralizer to cut my cucumber perfectly.

    vegan peanut noodle bowl

    Ingredients

    Your Favourite Chili Oil

    If you have a favourite Asian chilli oil and don’t have much opportunity to use it, this is the time! This meatless peanut noodle goes well with any Asian chilli oil. Slather it in the soup or just add a small spoon on top. Whatever portion is perfect here.

    Peanut Butter

    I like to use smooth peanut butter. Chunky peanut butter is fine too. We are adding everything to the blender so the texture of peanut butter doesn’t matter here. For a sesame-forward variation, try tahini as a substitute — it gives the sauce a slightly nuttier depth.

    Salted Mustard

    This is a must for this dish. Do not skip it. Lots of the unknown umami flavour is from here. Pickled mustard is a bit strange in flavour on its own, but when added to other things like soup, it adds lots of dimensions of flavour!

    cold thai peanut noodles

    Soy Sauce

    To give this sauce the umami flavour, we are adding soy sauce. Uncooked soy sauce has a strong and special umami flavour that’s going to lift this sauce into its glorious taste.

    Ginger

    A small finger-tip size ginger helps round out the flavour of the sauce. We are using fresh ginger, not the dry powder form.

    Garlic

    Adding a couple cloves of garlic makes this sauce very tasty. If two is too much for your taste, just add one.

    Sesame Oil

    The toasty taste of sesame oil tells you right away this is an Asian dish! You have the option to add it in the blender or when you toss the noodle and sauce together.

    Vegetable Stock / Chicken Stock

    I give these two options because we all have different dietary restrictions. I love the taste of vegetable stock whether it is store-bought or homemade — I’d much prefer homemade if you ask me. When it is winter and I need to add more protein or bone-brothy goodness for the kids, I will add my homemade chicken stock. Store-bought chicken stock or chicken powder also works.

    Chinese Black Vinegar

    This is a common ingredient in Chinese cooking. We are adding a little bit of vinegar to get that tangy flavour. Black vinegar is a good option here.

    Cabbage

    To thicken and add texture to the sauce, we are adding some pre-boiled chopped cabbage. A pure liquid sauce to coat the noodles is not enough. To add some elegance and texture, we are adding cabbage and salted mustard.

    thai peanut noodles recipe

    Love noodle dishes? Try our homemade pesto gnocchi for another satisfying pasta night.

    Frequently Asked Questions

    Can I make this peanut noodle gluten-free?

    Yes! Swap regular soy sauce for tamari or a certified gluten-free soy sauce, and use rice noodles instead of wheat noodles. The flavour profile stays the same.

    Can I add protein to this meatless noodle?

    Absolutely. Tofu, edamame, or a soft-boiled egg all work beautifully. For non-vegetarians, shredded rotisserie chicken or sauteed shrimp are great additions.

    How long does the peanut sauce keep?

    Store leftover peanut sauce in a sealed jar in the refrigerator for up to 5 days. It will thicken as it chills — thin it back out with a splash of warm water or vegetable stock before using.

    Can I make this dish ahead of time?

    Make the peanut sauce and cucumber salad up to one day ahead and store them separately. Cook the noodles fresh when ready to serve for the best texture.

    What is Chinese black vinegar and can I substitute it?

    Chinese black vinegar (Chinkiang vinegar) has a deep, malty-sweet tang. The closest substitute is a mix of balsamic vinegar and a splash of rice vinegar. Regular rice vinegar on its own also works but the flavour will be lighter.

    Is this recipe suitable for kids?

    Yes, with adjustments. Simply omit or reduce the chilli oil and peppers for the kids’ portion. The base peanut sauce is kid-friendly and many children love the nutty noodle flavour.

    Spicy peanut noodles topped with cucumber ribbons and chili oil

    Meatless Spicy Peanut Noodle

    This Meatless Spicy Peanut Noodle recipe is a delicious bowl of slurp! Spicy, nutty, and tangy. A favourite among kids and adults. Print Recipe Pin RecipePrep Time:25 minsCook Time:15 minsCourse: Main CourseCuisine: ChineseKeyword: Spicy Meatless Peanut NoodleServings: 5 people

    Ingredients

    Peanut Sauce

    • 3 tbsp smooth peanut butter or tahini
    • ½ cup soy sauce
    • 2 cups vegetable stock
    • 2 garlic clove
    • ¼ inch fresh ginger
    • 1 tbsp chinese black vinegar
    • 500g Dried Asian noodles
    • 2 tbsp minced pickled mustard do not blend with the sauce
    • 1 tsp sesame oil
    • 1 tsp chilli oil

    Cucumber Salad

    • 2 medium size cucumber
    • 1 tsp sesame oil
    • 1 tsp sesame seed
    • ½ tsp sea salt add only when you're ready to serve

    Cabbage Side

    • ¼ small cabbage
    • 1 tsp salt
    • ½ litre water

    Instructions

    To Make Peanut Sauce

    • In a blender add the peanut sauce, soy sauce, vegetable stock, garlic, ginger, and black vinegar. Blend until smooth.

    To Make Cucumber Salad

    • Using the vegetable spiralizer, attach the cucumber and spiralize the cucumber into ribbons. Toss it with some sesame oil. Salt: do not add the salt until you're ready to serve. Salt will quickly turn the cucumber into mush.

    To Make the Cabbage Side

    • Take the food processor and add roughly cut cabbage into the machine. Pulse it a few times and turn it completely "on" to finely chop the cabbage. Add the chopped cabbage to boiling water with salt for 5 minutes. Strain the water and set it aside.

    Assemble the Noodle Soup

    • Meanwhile, cook the asian noodles you like. See package for instructions. Set the noodle aside in the bowl.
    • In a pot, add the peanut sauce and bring it to a boil. Add the minced pickled mustard, and cabbage. Cook for about 5 minutes. Test the soup for saltiness. If you think it's too salty, add some water to dilute it. Alternatively you can add non-salted vegetable broth as well.
    • Ladle the hot soup on to the noodles and add the cucumber salad on top.
    • Garnish with some salt on top of the cucumber salad (if desired), sesame seeds, sesame oil, and chili oil. Serve immediately.
  • How to Make Homemade Chinese Food

    How to Make Homemade Chinese Food

    Mastering the flavour of Chinese food just requires a few essential ingredients from your pantry and fridge. Once you have these stocked, you can recreate restaurant-quality dishes right at home — in minutes.

    Table spread of homemade Chinese dishes in bowls and pans

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    This post is all about how to make homemade Chinese food. With some essential ingredients you can master the flavour of homemade Chinese food and cook with confidence.

    We will be looking at essential ingredients that make Chinese food taste authentic — some are brand-specific bottled condiments, some are fresh produce staples. Certain items you will find at Asian grocery stores; others are available online. They are the bare essentials you need to make great homemade Chinese food, and once you build this pantry, cooking becomes fast and intuitive.

    Cooking Chinese Food Abroad

    Now that I live abroad in Mexico, I have narrowed it down to the basic essential items I cannot live without. When I’m not working on the blog, I moonlight as a chef for a Chinese food dark kitchen. Customers who have travelled and tasted real Chinese food come back to me and thank me for reliving their nostalgic memories. It is a pleasant feeling knowing I had the opportunity to bring back fond memories through taste and aroma.

    I will show you the items I absolutely cannot live without when making homemade Chinese food.

    Essential Pantry Ingredients

    Ingredients

    Light Soy Sauce

    “Ain’t no party like a SCLUB party” — but more importantly, there is no Chinese food party without soy sauce.

    Soy sauce is the oldest Chinese condiment in the world — invented around 500 BC. It is the breath, the soul, the holy grail of Chinese cooking. That salivating aroma when you smell fried noodles? That is soy sauce. We use it to flavour, marinate, and dress almost everything. It goes everywhere.

    • Why it matters: Soy sauce provides salt, umami, and a deep fermented complexity that cannot be replicated by any other seasoning. Light soy sauce is for flavour; dark is for colour. Buy a large bottle — you will use it constantly.

    Dark Soy Sauce

    Dark soy sauce has some flavour (like mushroom notes), but its primary job is colour. We rely on it for soy sauce fried noodles, Hainanese Chicken, and any dish where that beautiful dark amber glaze is essential.

    • Why it matters: When you see gorgeous dark Chinese food, you can bet there is dark soy sauce involved. It caramelises beautifully over high heat. A small bottle goes a long way since you use it in small amounts.

    Hoisin Sauce

    This sweet and savoury sauce is used for marinating meat, flavouring stews, and stir-fried dishes. Hoisin sauce is made from fermented soybeans, garlic, vinegar, sesame oil, chilli, and sweetener. I use it to marinate pork for Hong Kong Style Pork Chop Fried Rice and to stir-fry vegetables or tofu.

    • Why it matters: Hoisin sauce is a shortcut to layered flavour — sweet, salty, and deeply savoury in one spoonful. Think of it as the Chinese equivalent of a rich BBQ sauce.

    Sesame Oil

    My favourite thing to add last minute to any dish. Sesame oil is incredibly aromatic — a few drops transform a dish. We add it last to Hong Kong Curry Chicken, Hainanese Chicken, and marinades for sweet and sour pork.

    • Why it matters: Sesame oil is a finishing oil, not a cooking oil. Its smoke point is too low for high-heat cooking. Use it to finish dishes and marinates — a little goes a very long way and the aroma is intoxicating.

    Shaoxing Rice Wine

    Just as French cooking uses wine for sauces, Chinese cooking uses Shaoxing rice cooking wine. It is used for deglazing sauces and marinating meat. It has a distinct taste compared to regular white wine — earthy and slightly sweet.

    • Why it matters: Shaoxing wine adds complexity and depth to marinades. It also helps tenderise meat proteins. Do not substitute with regular wine — the flavour profiles are completely different.

    Doubanjiang

    A thick, intensely flavourful chilli sauce made with fermented broad beans and chilli. A little spoon goes a long way. We use it in beef noodle soup, mapo tofu, and spicy dishes. It is not very spicy — more salty and complex, meant to be mixed with something else.

    • Why it matters: Doubanjiang is the backbone of Sichuan cooking. It gives mapo tofu its brilliant red colour and that distinctive fermented kick. If you love spicy Chinese food, this is the ingredient to have.

    Dried Shiitake Mushrooms

    Dried shiitake mushrooms add deep umami flavour without using meat. My father has been a vegetarian for 30+ years using shiitake as his primary flavouring agent.

    • Why it matters: Rehydrated dried shiitakes have far more concentrated flavour than fresh ones. Save the soaking liquid — it is a flavour-packed broth in itself, perfect for soups and sauces.

    Fermented Beancurd

    Strong, pungent, and incredible — a little goes a very long way. We use cubed fermented beancurd to stir-fry water spinach and to marinate pork loin for cha siu. For the uninitiated, the smell is intense, but the flavour it adds to dishes is irreplaceable.

    • Why it matters: Fermented beancurd is essentially Chinese blue cheese — intensely flavourful, used in small amounts to add savoury depth. It transforms simple stir-fried vegetables into something memorably delicious.

    Red and Black Vinegar

    We use red vinegar a lot in Cantonese food and dim sum for dipping — it adds zest to fried noodles, spring rolls, and dumplings. Black vinegar adds the essential acid component that makes Chinese food taste complex and moreish. In Cantonese, acid helps 開胃 (open stomach) — it gets you wanting more.

    • Why it matters: In Chinese cooking, balanced taste requires fat, sugar, savoury, and acid. Black vinegar provides the acid in a rounded, mellow form. It is not sharp like Western vinegar — it has a deep, almost caramel-like sourness.

    Rock Sugar

    We add rock sugar to some dishes to balance the salty and acidic taste. Rock sugar is not used to sweeten — it is used to balance. It is less sweet than granulated sugar and more natural, which is why we prefer it for cooking over regular processed sugar.

    White Pepper and Sichuan Peppers

    Western cooking uses black pepper. Chinese cooking uses white. There is a genuine debate in Chinese culture about which region produces the best white pepper. We use it to marinate food and sprinkle as garnish on congee. Sichuan peppers are my all-time favourite — besides unique flavour, they have a fascinating numbing effect. We use them in hot pot and meat dishes.

    • Why it matters: White pepper has a more floral, earthy heat than black pepper, which disappears into Chinese sauces without the earthiness of black. Sichuan peppers are in a different category entirely — their numbing (ma la) effect is chemically unique and the reason Sichuan cuisine is so addictive.

    Essential Fridge Ingredients

    Ginger

    There is barely a Chinese dish we do not use ginger in. Ginger is the centre flavour of our cooking — it brings freshness, spiciness, and helps bring out other flavours. In meat, it eliminates the “stinky” pork taste and enhances the better flavour of the protein.

    Garlic

    Garlic is universal but essential in Chinese cooking. We always fry garlic first when stir-frying vegetables — garlic goes in, then vegetables, then the cornstarch slurry. This builds a flavour base for everything that follows.

    Green Onion (Spring Onion)

    We chop it finely and use it as garnish, add it to soups for freshness, and use it in dipping sauces. The green colour adds visual contrast, and the flavour is a refreshing, mild onion note — never sharp or overpowering when used as a garnish.

    Tofu

    The best vegetarian option in Chinese cooking. We mince it with meat, fry it for dim sum, make main dishes from it (mapo tofu), and create tofu pudding desserts. Tofu comes in soft, medium, firm, fried puffy, and silken forms — each with specific applications.

    Bok Choy and Leafy Greens

    One of our favourite greens — we add it to noodle soup, stir-fry it, and toss it in hot pot. Gai lan and choy sum are other excellent options. They cook quickly (2–3 minutes over high heat) and retain their crunch beautifully.

    Red Eye Chilli Peppers

    Cantonese cooking is not known for heat, but when we add spice, red eye chilli is our go-to. It provides clean, sharp heat that does not linger too long, and it stays fresh in the fridge for weeks.

    Essential Equipment

    Having the right tools makes Chinese cooking significantly easier. A carbon steel wok is the single most important piece of equipment for Chinese cooking — its seasoned surface and fast heat transfer are what give stir-fried dishes their characteristic “wok hei” (breath of the wok) flavour. Pair it with a wok spatula set and a bamboo steamer for dumplings and steamed dishes, and you have a complete Chinese kitchen toolkit.

    In Conclusion

    Chinese cooking is not complicated. Once your pantry and fridge are stocked with these essential ingredients, you can make homemade Chinese food in minutes. Browse around the blog and you will find many easy recipes to try — starting with our Classic Hainanese Chicken with Ginger Rice, our Cha Gio Fried Spring Rolls, or Steamed Preserved Vegetables with Pork.

    Table spread of homemade Chinese dishes in bowls and pans

    Frequently Asked Questions

    Where can I buy these Chinese pantry ingredients?

    Asian grocery stores are the best and cheapest source. Look for H Mart, 99 Ranch, or any local Chinese/Vietnamese/Filipino grocery store. If you do not have one nearby, all of these ingredients are available on Amazon with good variety and reasonable prices. Buy in larger sizes for better value — most of these condiments have very long shelf lives.

    What is the single most important pantry item to buy first?

    Light soy sauce. It is the foundation of almost every Chinese dish. If you can only buy one thing, start there. Next would be sesame oil and Shaoxing rice wine — those three alone unlock an enormous range of Chinese recipes.

    How do I build wok hei (the smoky restaurant flavour) at home?

    Wok hei requires three things: a carbon steel or cast iron wok, very high heat, and dry ingredients (no excess moisture). Preheat your wok until it is smoking before adding oil. Work in small batches so the temperature stays high. Do not crowd the pan. The Maillard reaction at high heat is what creates that distinctive smoky-sweet Chinese restaurant flavour.

    Can I make Chinese food without MSG?

    Absolutely. Homemade Chinese food does not require MSG — the combination of soy sauce, fermented condiments, dried shiitake, and oyster sauce provides plenty of natural glutamates for deep umami flavour. MSG is an option if you want to replicate the intense restaurant flavour exactly, but it is not essential for delicious homemade Chinese food.

    How long do Chinese pantry ingredients last?

    Most Chinese pantry condiments have very long shelf lives: soy sauce and vinegars keep for years. Hoisin sauce, doubanjiang, and fermented beancurd keep 6–12 months refrigerated after opening. Dried shiitake mushrooms keep for 1–2 years in a cool, dry place. Sesame oil is the shortest at 6–12 months after opening — buy smaller bottles to keep it fresh.

    What are good beginner Chinese recipes to try first with this pantry?

    Start with dishes that use only a few of these ingredients: Hainanese Chicken with Ginger Rice uses soy sauce and sesame oil. Hong Kong Curry Chicken uses just a few pantry staples. Once comfortable, graduate to Fried Spring Rolls and stir-fried dishes that use the full pantry range.

  • Steamed Soy Sauce Fish with Preserved Lemon

    Steamed Soy Sauce Fish with Preserved Lemon

    There are fish recipes, and then there is this fish recipe. Cantonese steamed soy sauce fish with preserved lemon is the dish my family in Hong Kong has made for generations — fall-off-the-bone tender, swimming in a golden ginger broth, with the preserved lemon cutting every trace of fishiness so cleanly your kids will ask for seconds before you sit down.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    Steamed Soy Sauce Fish

    What Makes This Cantonese Steamed Soy Sauce Fish Special

    This steamed soy sauce fish is simple, quick, and lets the fish be the star. What sets it apart from every other steamed fish recipe is the preserved lemon.

    A widely popular seafood dish among Chinese families and restaurants, fresh fish is steamed with ginger and preserved lemon, then finished with a sizzle of hot oil before serving. The preserved lemon helps cut out that strong fishy taste so you get the clean, fresh fish flavour without the pungent smell — making it one of the most kid-friendly fish recipes you will ever make.

    steamed fish

    Why You Will Love This Recipe

    • Moist, soft, and fluffy texture — steaming guarantees a soft and flakey texture with tons of moisture and flavour.
    • Straightforward recipe — a relatively easy recipe with just a few things to keep in mind. Step-by-step photos guide you to a no-fail result.
    • No strong fishy taste — the preserved lemon cuts the oily fish taste and softens the strong fish smell. Suitable for children.
    • Addictingly delicious — steaming creates a beautiful thick lemon soup that is incredible on rice.

    steamed whole fish

    Hong Kong Cantonese Fish: A Cultural Staple

    Fish in Chinese culture represents abundance and increased prosperity. It is an essential dish for New Year, birthdays, and anniversaries. Hong Kong is a coastal city rich in seafood resources — back when it was a large fishing port and world exporter, fish became an easy everyday staple. This recipe comes from my family, who still use it today.

    We love this steamed soy sauce fish so much in our family. Kids are rarely excited about fish unless it is a fish stick — but this recipe is so good my kids constantly ask for it. They get genuinely excited when they know I am making Cantonese steamed soy sauce fish with preserved lemon.

    Ingredients Deep-Dive

    Tilapia Fish

    The best fish to use for this recipe is tilapia or halibut (if you are willing to splurge). Tilapia steams perfectly — it is firm enough to hold its shape yet soft enough to fall off the bone. Your fishmonger will descale and gut it for you. Always make sure the belly is cleaned well under the fins.

    • Why it matters: The right fish gives you that silky, fall-off-the-bone texture that defines this dish. Too thin a fish overcooks quickly; too thick and the center stays raw.

    Preserved Lemon

    This is the secret weapon. Preserved lemon provides salt, umami, and a citrus sharpness that no fresh lemon can replicate. Rub it inside the cavity and along the cuts — it penetrates the flesh as it steams and eliminates that pungent fishy smell entirely. You can make your own preserved salty lemons at home with just lemons and salt.

    • Why it matters: Without preserved lemon, you have steamed fish. With it, you have a Cantonese classic your family will request every week.

    Pick up a jar of preserved lemon if you do not have any on hand yet.

    Ginger

    Thinly slice fresh ginger — as thin as you can manage. Half goes inside the cavity of the fish, half rests on top during steaming. Ginger adds warmth and its own aromatic quality that pairs perfectly with soy sauce and lemon.

    • Why it matters: Ginger neutralises fishy odours during cooking while adding a gentle heat and fragrance that makes every bite interesting.

    Soy Sauce

    Added at the very end — never cooked into the fish. This preserves the fresh, bright soy taste. Cooked soy sauce takes on a bitter, heavier flavour that would overpower the delicate fish.

    • Why it matters: Timing the soy sauce correctly is what separates home cooks from Cantonese masters. Get a quality soy sauce — the flavour difference is real.

    Essential Steps for Restaurant-Quality Steamed Fish

    cantonese steamed fish

    1. Wash the Fish Inside and Outside

    Descale the fish — your fishmonger will do this for you. Once home, open the belly. You will see a grey residue: this is what causes strong fishy smell and taste. Use your fingers and fingernails to rub it all off. Then find the second pocket along the back of the spine, cut it open with a knife, and clean that out too.

    chinese steamed fish recipe

    2. Rub Preserved Lemon Inside and Outside

    Take 1 tbsp of preserved lemon to the chopping board. Chop it finely and rub with your finger to release the brine. Rub the lemon and salt inside the cavity and outside the fish, working it into all the cuts.

    steamed fish in light soy sauce

    3. Add Ginger to the Cavity

    Scrape the skin off a 1-inch piece of ginger with a knife. Slice it as thinly as possible. Place half inside the cavity; the other half rests on top of the fish while steaming. A quality fish sauce can be added as an optional finishing touch alongside the soy sauce.

    4. Steam the Fish

    Place the fish in a heat-proof bowl or deep dish that will catch the golden juice as it steams. Use a bamboo steamer or your Instant Pot — whichever fits the fish comfortably.

    calories in steamed fish with soy sauce

    Instant Pot Steaming Instructions

    1. Add about 2 cups of water to the pot and place the steaming basket inside. Place the fish in a bowl that fits inside the Instant Pot with enough room for steam to rise around it.

    2. Set the mode to “Steam” for 20 minutes. Place the fish in the bowl with ginger on top. Close the lid and turn the valve OFF.

    3. Once the timer goes off, release the valve.

    steamed fish fillet soy sauce ginger

    5. Quick Oil Fry Finish

    Take the fish out and place thinly sliced scallion (green parts only) on top. Heat 1/4 cup of canola oil in a pan until it just starts to smoke. Bring the fish to the sink or outside. Pour the hot oil directly over the scallion — the oil will sizzle loudly and smoke. Add 2 tsp of soy sauce and a dash of white pepper. Serve immediately.

    Professional Tips for No-Fail Steamed Soy Sauce Fish

    Tip 1: Add Soy Sauce at the Very End

    Cooked soy sauce develops a heavier, more bitter taste. Adding it fresh at the end keeps the soy sauce tasting bright and original — that is what gives this dish its clean, restaurant-quality finish.

    Tip 2: Serve Immediately

    Steamed soy sauce fish should always be eaten hot or warm. The gelatin-rich broth at the bottom turns solid at room temperature and loses its appeal. Eat it warm over a bowl of rice.

    Tip 3: Tilapia Is the Best Choice

    Tilapia is ideal for this recipe. Halibut works beautifully if you want to splurge. My economical mom sometimes uses a fish head for the same recipe — equally delicious.

    Related Cantonese Recipes

    If you love this steamed fish, you will also enjoy steamed preserved vegetables with pork — another family favourite that uses the same steaming technique. For a completely different take on fresh seafood flavours, try our homemade sashimi.

    Frequently Asked Questions

    What fish is best for Cantonese steamed fish?

    Tilapia is the most economical and forgiving choice — firm enough to hold up in the steamer yet soft enough to become fall-off-the-bone tender. Halibut is the premium option. Avoid very thin fish fillets as they overcook too quickly.

    Can I use fresh lemon instead of preserved lemon?

    You can, but you will lose the umami depth that preserved lemon brings. Preserved lemon adds salt and fermented flavour that fresh lemon simply cannot replicate. It is worth making a batch of your own preserved salty lemons — they last months in the fridge.

    How long do I steam the fish?

    Steam on high for 20 minutes for a whole tilapia around 1 kg. The fish is ready when the flesh flakes easily away from the bone with a fork. Do not overcook — even a few extra minutes will dry it out.

    Can I make this without an Instant Pot?

    Absolutely. A traditional bamboo steamer over a wok works beautifully and is what most Cantonese families use. Any steamer setup that fits the fish and allows steam to circulate around it will give you the same result.

    Why do I pour hot oil over the fish at the end?

    The hot oil sizzle is the signature Cantonese finishing technique. It cooks the raw scallion instantly, creating a fragrant aromatic oil that infuses into the fish. It also gives the skin a slightly crisp texture on the surface while the flesh stays tender.

    How do I store and reheat leftovers?

    Store leftovers covered in the refrigerator for up to 2 days. Reheat gently in the microwave or in the steamer for 3–4 minutes. The broth will re-liquefy as it warms. Avoid the oven — it will dry out the fish.

    Whole steamed fish with ginger and green onions in soy sauce broth

    Steamed Soy Sauce Fish with Preserved Lemon

    This Cantonese Steamed Fish with Preserved lemon is the best fall-off-the-bone fish recipe! It’s flakey soft and oh.em.gee. tasty. Print Recipe Pin RecipePrep Time:10 minsCook Time:20 minsCourse: Main CourseCuisine: ChineseKeyword: fish, preserved salty lemon, seafood, steamed fishServings: 4 people

    Equipment

    • steamer

    Ingredients

    • 1 kg tilapia fish descaled, gutted, and cleaned
    • 1 inch ginger thinly sliced
    • 1 tbsp preserved lemon
    • ¼ cup canola oil
    • 1 inch scallion thinly sliced (green parts only)
    • 2 tsp soy sauce
    • dash of grounded white pepper

    Instructions

    Clean the fish

    • Rinse the fish with cold tap water. Touch around the fish and descale any scales still stuck on the fish.
    • Open the belly. You will see a grey residue — this is what causes the strong fishy smell and taste. Rub it all off with your fingers and fingernails.
    • Find the second pocket along the back of the spine. Use a knife to cut it open. Clean it out and you will be able to touch the spine of the fish.
    • Take 1 tbsp of preserved lemon to the chopping board. Chop finely and rub with your finger. Rub inside the cavity and outside the fish along all the cuts.
    • Scrape the skin off a 1-inch piece of ginger. Slice as thinly as possible. Place half inside the cavity; the other half rests on top of the fish while steaming.

    Steaming the fish

    • Place the fish in a heat-proof bowl or deep plate that will catch the golden juice while steaming.Use the steamer you are comfortable with that also fits the fish. Steam on high for 20 minutes.

    Instant Pot Steaming Instructions

    • Add about 2 cups of water to the pot and place the steaming basket inside. Place the fish bowl inside the Instant Pot with enough room for steam to rise.Set the mode to “Steam” for 20 minutes. Place the fish with ginger on top. Close the lid and turn the valve OFF.Once the timer goes off, release the valve.

    Final Steps

    • Take the fish out and place thinly sliced scallion (green parts only) on top.Heat 1/4 cup of canola oil in a pan until it just starts to smoke. Place the fish near the sink or outside. Pour the hot oil directly over the scallion — it will sizzle loudly.
    • Add 2 tsp of soy sauce on top of the fish and a dash of white pepper. Serve immediately.
  • Homemade Chinese Food Classic: Hainanese Chicken

    Homemade Chinese Food Classic: Hainanese Chicken

    Hainanese Chicken is one of those dishes that sounds deceptively simple — poached chicken, ginger scallion sauce, rice cooked in the broth — but the result is a deeply comforting bowl that makes you understand immediately why it has been a beloved dish across generations of Cantonese and Southeast Asian families. This is authentic homemade Chinese food at its most honest: few ingredients, careful technique, profound flavour.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    Hainanese chicken on a platter with a spoon drizzling sauce, next to fresh herbs

    Chicken is always served during Chinese New Year because it is the symbol of unity and family. Usually, steamed or poached chicken with head and feet is served during our traditional dinner to further emphasize the concept of union and rebirth. Although Hainanese Chicken is from the Hainan province in China, it is said to have been popularized in Singapore by Hainanese immigrants, and it is still well-loved among Cantonese families everywhere.

    This post is all about a delicious Homemade Chinese Food Classic: Hainanese Chicken.

    Why You’ll Love This Recipe

    • Easy — it is a slow-poached chicken in a stock pot, lightly seasoned. Mostly hands-off once it is in the pot.
    • Poached, not fried — the chicken cooks gently in water.
    • Delicious — ginger and chicken go hand in hand, and it is a soul-soothing taste. Try it once and you will understand the obsession.
    • Authentic Cantonese dish — if you want a popular homemade Cantonese recipe, this is the one. All Cantonese moms know it.

    Hainanese Chicken Rice

    The same broth used to cook the chicken is also used to make the rice. When it finishes cooking, you open the lid to a luscious and glossy pot of rice that is infused with the chicken’s essence. In restaurants, they often add a lot of oil and chicken fat to make it extra tasty. For a less oily version, skim the soup of its fat by removing the skin and defatting the top layer of oil. If flavour is your priority, pour on all that glory and work a little harder the next day.

    easy chinese food recipes

    Cooking Methods

    There are two known ways of making Hainanese Chicken. First, the chicken and rice are steamed together. Second, the chicken is poached in water, and the rice is cooked separately using the chicken broth. We use the second method — a little more work, but the result is better presentation and more control over each component.

    top 12 easy chinese recipes

    Ingredients Deep-Dive

    Ingredients

    Free-Range Chicken

    The most important ingredient. Try to find a fresh, free-range chicken — it has a far better flavour and texture compared to caged varieties.

    • Why it matters: Free-range chickens have more developed muscles from movement, which means more flavour in the meat and a better-tasting broth. The difference is noticeable in a delicate dish like this where the chicken is the only star.

    Ginger

    Ginger goes into the poaching liquid, the scallion sauce, and the rice. Use fresh ginger — not powder.

    • Why it matters: Ginger neutralizes the gamey notes in chicken and infuses every component with a clean, warming flavour. It is the defining aromatic of this dish. A ginger grater makes it easy to get fine, fibrous shreds perfect for the sauce.

    Sesame Oil

    Used in the chicken marinade — just 1 teaspoon brushed over the bird before and after cooking.

    • Why it matters: Sesame oil adds a toasted, nutty aroma that is unmistakably Chinese. Use it as a finishing touch — it is not a cooking oil and should never be added to high heat.

    Chinese Cooking Wine

    Shaoxing rice wine is used in the marinade. Two great options: Qian Hu Chinese Shaohsing Rice Cooking Wine and Premium Shaoxing Rice Cooking Wine.

    • Why it matters: Shaoxing wine removes any residual odour from raw chicken and adds a subtle complexity to the marinade that cannot be replicated with any substitute.

    Whole chicken poaching in a pot of broth with onion pieces

    Pro Tips for Perfect Hainanese Chicken

    Pro Tip 1 — Choice of Chicken and Exfoliation

    Before cooking, exfoliate your chicken with large sea salt or kosher salt — rub it all over the skin for a good 10 minutes, including under the wings and inside the cavity. Initially the skin is wrinkly, but after 10 minutes of salt rubbing it should appear smooth and glowing. Wear gloves to protect your hands.

    Pro Tip 2 — Cooking Temperature

    It is important to bring the water to a full boil before dipping the chicken in. This causes the skin to contract immediately, helping it adhere to the flesh. Once the chicken is in, reduce to a very low simmer — a hard boil will make the skin tough. A low, steady simmer produces juicy, bouncy flesh.

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    Pro Tip 3 — Ice Bath

    The ice bath is essential for bouncy chicken meat. When the hot chicken meets instant cold water, the meat contracts immediately so all the juices stay inside. Do not skip this step. Fill a large bowl with 2L water and 1L of ice, and transfer the chicken immediately when it comes out of the pot.

    Pro Tip 4 — Chopping the Chicken

    In Cantonese whole chicken dishes, we always chop through the bones. Two factors matter: knife sharpness and commitment. Sharpen your knife well and use a heavy butcher’s knife. When you raise the knife, do not hesitate — a clean, decisive hit goes through the bone cleanly. A tentative hit shatters the bone into small pieces. Practice makes perfect.

    top 20 chinese dishes

    If you enjoy this recipe, try our Steam Preserved Vegetables with Pork for another classic Cantonese comfort dish.

    Chopped Hainanese poached chicken on a platter with rice and greens

    Hainanese Chicken with Ginger Scallion

    Authentic warm and cozy Hainanese Chicken recipe with ginger scallion sauce. A great family meal to share. Whether you’re preparing for Chinese New Year or a regular family dinner, this traditional Chinese meal will leave everyone full and happy!
    Print Recipe
    Pin Recipe
    Prep Time:1 hrCook Time:60 minTotal Time:2 hrsServings: 6 people

    Ingredients

    Poached Chicken

    • 1.3 kg free range and hormone free chicken
    • 4 Litre water until water slightly covers the chicken in the pot
    • 1.5 tbsp kosher salt or salt rock
    • 2 scallion
    • 7 slices of ginger
    • 2 garlic clove smashed

    Chicken Marinade

    • 1 tsp sesame oil
    • 1 tsp light soy sauce
    • 1 tsp Chinese rice cooking wine

    Ginger Scallion Sauce

    • 4 tbsp ginger grated
    • 2 scallion washed and chopped
    • ¼ cup canola oil
    • 1 tsp sea salt

    Hainanese Rice

    • 2 tbsp canola oil or 2 tbsp chicken rendered fat
    • 2 cm ginger grated
    • 1 garlic clove grated
    • 1 tsp sea salt
    • 2 cups jasmine rice
    • 2 cups chicken broth from the poaching liquid

    Garnish

    • 1 cucumber sliced thinly

    Instructions

    Cleaning the Chicken

    • Take the whole chicken and give it a good wash. Pat dry with a paper towel.
    • Exfoliation: wearing gloves, take 1 tsp of kosher salt and rub the chicken evenly — including under the wings and inside the cavity. Rub for a good 10 minutes. The skin should go from wrinkly to smooth and glowing.
    • Chicken marinade: combine soy sauce, sesame oil, and Chinese cooking wine. Using a pastry brush, brush the chicken with the marinade and let it sit.

    Cooking the Chicken

    • Bring a large stock pot with 4L of water to a boil. Add scallion, ginger, and garlic. Grabbing the chicken by the neck, dip it into the boiling water and pull it back out. Repeat 4 times. On the 4th time, place the whole chicken (breast submerged first) into the pot with the lid on. Reduce to a very low simmer for 35 minutes. After 35 minutes, turn off the heat and let the chicken rest in the broth for an additional 15 minutes.
    • Fill a large bowl with 2L of water and 1L of ice. Once the chicken is done, immediately transfer it to the ice bath.
    • Leave the chicken in the ice bath until the meat is firm and cool, about 10 minutes. Remove and drain excess liquid.

    Ginger Scallion Sauce

    • In a deep heatproof bowl, place the grated ginger, chopped scallion, and salt. Mix well.
    • In a pan, heat the canola oil until it just starts to smoke. Turn off the heat and carefully pour it over the ginger and scallion. Hold the bowl over a sink as it will splatter. Mix well.

    Hainanese Rice

    • In a pan or pot with a lid, heat up the chicken fat or oil. Add ginger and garlic. Cook, stirring, until fragrant. Stir in the rice and fry gently until glossy. Add chicken stock, place the lid on, and cook on low for 17 minutes. Let rest for 10 minutes before serving.

    Serving

    • Using a sturdy knife, chop the chicken into bite-size pieces, chopping through the bones. Lay all pieces on a large plate.
    • Brush the chicken marinade over the chicken pieces again.
    • Fluff up the rice and serve with thinly sliced cucumbers and the ginger scallion sauce on the side.

    Frequently Asked Questions

    What is Hainanese Chicken?

    Hainanese Chicken is a dish of poached whole chicken served with rice cooked in the poaching broth, ginger scallion sauce, and often cucumber slices. While it originates from the Hainan province in China, it was popularized in Singapore by Hainanese immigrants and is deeply beloved across Cantonese and Southeast Asian communities.

    Why do you dip the chicken in and out of boiling water four times?

    This technique, called “dipping,” causes the skin to contract four times in rapid succession. It seals the skin tightly to the flesh so it does not slip off during the long poach. It also helps the skin develop a beautiful, tight texture. Do not skip this step.

    Can I use chicken pieces instead of a whole chicken?

    You can, but the result will not be the same. A whole chicken produces a richer, more complex broth that makes the rice shine. If you do use pieces, choose bone-in skin-on thighs — they are closest to the whole chicken in terms of flavour output.

    What is the correct temperature to poach the chicken?

    You want a very low simmer — just barely bubbling. In temperature terms, around 160–180°F (71–82°C). A hard boil will make the skin tough and the meat dry. A gentle simmer keeps the flesh juicy and the skin supple.

    What can I substitute for Shaoxing cooking wine?

    Dry sherry is the most common substitute and works well. Mirin can also work but it is sweeter, so use half the amount. If you cannot find any of these, simply omit the cooking wine from the marinade — the dish will still be delicious.

    How do I store and reheat Hainanese Chicken?

    Store the chicken and rice separately in the refrigerator. Keep the remaining broth and use it to reheat the rice by adding a splash when reheating in a pan. The chicken is best eaten cold or at room temperature the next day — many Cantonese prefer it this way. Reheat gently to avoid toughening the skin.

  • 3 Minutes Easy Ramen Noodles Made At Home

    3 Minutes Easy Ramen Noodles Made At Home

    If you crave restaurant-quality ramen but dread the hour-long boil, you are about to have your world rocked. These homemade ramen noodles come together in 3 minutes flat using the Philips Pasta and Noodle Maker — springy, chewy, and completely preservative-free. Pair them with a rich broth and you have a bowl that puts the instant stuff to shame.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    easy ramen noodles

    Why Make Homemade Ramen Noodles

    • No preservatives — store-bought dried noodles sit on a shelf for months. Fresh noodles go straight from machine to bowl.
    • Unbeatable chew — the bread flour protein gives you that springy bite no dried packet can replicate.
    • Freezer-friendly — shape into nests, freeze, bag, and pull out on demand.
    • Endlessly customizable — swap water for carrot, spinach, or beet juice and get naturally coloured noodles.

    Ingredients Deep-Dive

    All-Purpose Flour + Bread Flour

    • Why this combo: All-purpose gives structure while bread flour — high in gluten protein — delivers the signature chewy ramen bite. Do not swap the type; you can try different brands, but keep the ratio.

    For an even chewier result, replace the bread flour with Anthony’s Vital Wheat Gluten.

    Baking Soda (in the cooking water)

    • Why it matters: Adding baking soda to the boiling water raises the pH, giving the noodles their characteristic springiness and glossy sheen — the same reaction used in traditional alkaline noodle-making.

    Water Weight vs. Volume

    • Why you must weigh: Flour absorbs water differently depending on humidity and brand. A kitchen scale eliminates guesswork and gives you consistent noodles every single time. For the Philips machine, the newer model weighs automatically; older models need an external scale.

    A reliable option: AmazonBasics Digital Kitchen Scale.

    Equipment

    The real hero here is the Philips Pasta and Noodle Maker. It mixes, kneads, and extrudes in one sealed unit. Set the spaghetti disc and press start — the machine does everything in 3 minutes.

    Some Examples of Easy Ramen Noodles I’ve Made

    ramen noodles recipe
    homemade ramen noodles recipe
    how to make easy ramen noodles
    so yummy easy ramen noodles

    Pro Tips for Perfect Ramen Noodles

    Pro Tip 1 — The Type of Flour Matters

    Do not substitute the flour type for something else. You can try different brands of bread flour, but the protein level must stay high. That protein is what creates the gluten network responsible for the chew.

    Pro Tip 2 — Weigh Every Ingredient

    This is critical. Volume measurements for flour are notoriously inconsistent. A food scale is not optional for this recipe — it is what separates great noodles from dense, unpleasant ones.

    How to Serve Your Homemade Ramen Noodles

    Once you have the noodles ready, the natural next step is building a bowl. The best pairing is this 7-ingredient homemade ramen broth — a creamy, blended chicken and pork base you can pull together in two hours. For a lighter option, try them in Chinese fish noodle soup.

    Frequently Asked Questions

    Do I need a pasta machine to make ramen noodles at home?

    For this 3-minute method, yes — the Philips Pasta and Noodle Maker is integral. Without it, you would need to hand-knead a stiff dough for 15–20 minutes and roll it manually. The machine takes all of that effort out of the equation.

    Can I make ramen noodles without bread flour?

    You can, but the texture will be noticeably less chewy. If you want to increase elasticity without bread flour, add a small amount of vital wheat gluten to all-purpose flour. The goal is high protein content in the dough.

    Why add baking soda to the cooking water?

    Baking soda raises the water’s pH to alkaline, which causes the noodle proteins to firm up differently than in plain water. The result is the springy, slightly yellow noodle you know from ramen shops.

    Can I freeze homemade ramen noodles?

    Yes — freeze them uncooked. Shape the raw noodles into individual-serving nests, freeze on a tray until solid, then transfer to a zip-lock bag. Cook directly from frozen; add 30–60 seconds to the cook time.

    How long do fresh ramen noodles last in the fridge?

    Fresh uncooked noodles will keep for 2–3 days in the refrigerator in an airtight container. Dust lightly with flour to prevent sticking. For longer storage, freeze them.

    What dishes can I use these ramen noodles in besides ramen soup?

    These noodles work well in stir-fries, cold noodle salads, and brothy soups of all kinds. Their firm bite holds up well to high heat in a wok.

    easy ramen noodle made with Phillips pasta and noodle machine

    Easy Ramen Noodle Recipe

    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 5 minutes
    Total Time 10 minutes
    Servings: 6 people
    Cuisine: Japanese
    Calories: 195
    Ingredients Equipment Method Notes

    Ingredients
      

    • 200 g all purpose flour
    • 350 g bread flour
    • 4 g salt
    • 216 g water
    • 4 g baking soda for cooking the pasta

    Equipment

    • food scale
    • Phillips Pasta and Noodle Maker

    Method
     

    1. Plug in the Philips Pasta and Noodle Machine. Place the spaghetti disk into the machine. Have a baking tray ready to lay the pasta on top.
    2. Weight all the ingredients precisely and in the hopper, add the flours first and the salt. Close the lid. Start the machine and set the timer to 3 minutes.
    3. While the machine is running, add the water at the top of the lid where there are holes. Slowly pour the liquid in and let the machine knead the dough for three minutes.
    4. Meanwhile, bring a large pot of water to boil. add 1 tsp of salt in the water.
    5. When 3 minutes are up, the machine will start to extrude the pasta out. Cut the noodle at your desire length. Let it rest on the baking tray.
    6. Cook the noodles for 2 minutes and watch the water. It can over boil when there's starch in the water.
    7. Meanwhile, fill up a large bowl with cold tap water.
    8. Place the hot noodles in the bowl of cold water, and use chopsticks to swirl the noodle around to cool it.
    9. Immediately strain the water, and repeat the rinse. Place the noodle on another baking tray. Try not to add or put too much pressure on top of the noodle or it will stick together.

    Notes

    • If you want to freeze the noodles – place UNCOOKED noodles in the freezer. I recommend to swirl it into a small circular shape in the desire proportion. After it completely freezes, I place the circular portion into a zip lock bag and seal it until I need to use it.

    More Noodle Recipes You Will Love

  • 7 Simple Ingredients To Make The Most Flavourful Homemade Ramen

    7 Simple Ingredients To Make The Most Flavourful Homemade Ramen

    Most homemade ramen recipes demand a full day of simmering. This one breaks all the rules: just 7 ingredients, two hours on the stove, and a blender trick that gives you the same creamy, silky broth a ramen shop achieves in 16. Once you taste it, you will never reach for an instant packet again.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    homemade ramen

    The Secret to Quick Homemade Ramen

    Traditionally, ramen broth takes hours — sometimes days — of slow simmering. The shortcut here is a rapid two-hour hard boil followed by blending a portion of the cooked meat directly into the strained broth. This forces the collagen and fat from the bones into the soup in a fraction of the time, giving you that thick, creamy texture without waiting overnight.

    Ingredients Deep-Dive

    Whole Chicken + Pork Leg

    • Why both meats: Chicken provides a cleaner, lighter broth base while pork adds depth and richness. Using both creates a more layered flavour than either alone. A rotisserie chicken can replace the raw chicken for an even more intense flavour.

    Onion, Garlic, and Ginger

    • Why this aromatic trio: These three form the flavour backbone of most East Asian broths. Onion adds sweetness, garlic adds pungency, and ginger cuts through the richness of the pork fat. Do not char them here — you want a clean, clear-coloured broth.

    Kombu (Dried Kelp)

    • Why kombu: Kombu is loaded with glutamates — the natural compound responsible for umami. Adding it to the broth gives you a rounded, deeply savoury taste without MSG or artificial flavour powders. It is a cornerstone of Japanese and Korean cooking for good reason.

    Sake

    • Why sake matters: Sake adds a subtle sweetness and a layer of complexity that lifts the chicken and pork flavours. It also helps neutralise any remaining gamey odour from the meat. If sake is unavailable, a dry white wine works as a substitute.

    A good option to order online: Gekkeikan Sake.

    The Blending Technique

    • Why blend the meat into the broth: This is the single most important technique in this recipe. Blending 300g of cooked chicken and pork back into the strained soup emulsifies the proteins and fat directly into the liquid, creating the creamy, milky consistency of a tonkotsu-style broth — no 16-hour boil required.

    easy homemade ramen

    Pro Tips for the Best Homemade Ramen

    Pro Tip 1 — Clean the Pot and the Meat

    After the first 10-minute boil, pour out the grey scum-filled water, rinse the pot, and scrub the meat clean under running water. This step removes the residue that clouds and bitters the broth. Do not skip it — the colour and clarity of your final soup depends on it.

    homemade ramen seasoning

    Pro Tip 2 — Boil Hard, Not Low and Slow

    Set the stove to medium-high heat and keep the lid on for the full two hours. A hard boil — not a gentle simmer — is what forces the flavour out of the bones and creates the creamy emulsification in the broth. Do not keep opening the lid; trust the process.

    Pro Tip 3 — Blend the Soup and Meat Together

    After straining, blend 300g of the cooked chicken and pork back into a portion of the hot broth using a high-speed blender. Strain again through a fine mesh. This is the technique that produces the silk-white, creamy broth in the photos below.

    homemade ramen broth
    homemade ramen broth blended

    Noodle Options

    Fresh homemade noodles are ideal — try the 3-minute homemade ramen noodles recipe made with the Philips Pasta Maker. For a quicker option, Hime Japanese Dried Ramen Noodles are a reliable store-bought choice.

    Why make ramen at home?

    Because you control the salt and fat. Here, the kombu and sake provide natural umami depth, and you decide exactly how much salt goes in. You can also skim the fat layer off the top if you prefer a lighter bowl.

    Frequently Asked Questions

    Can I make this ramen broth in an Instant Pot?

    Yes. Use the pressure cooker function on high for 45–60 minutes instead of the stovetop two-hour boil. The result is a slightly different but still very good broth. You will still want to do the blending step afterward to get the creamy texture.

    What can I use instead of sake?

    Dry white wine or dry sherry are the closest substitutes. Both add a similar depth and acidity. If you prefer non-alcoholic, a splash of rice vinegar diluted with water will add brightness, though without the same flavour complexity.

    Can I make this broth ahead of time?

    Absolutely. The broth keeps well in the fridge for up to 5 days and freezes beautifully for up to 3 months. Make a large batch on the weekend and pull portions throughout the week.

    What is kombu and where do I buy it?

    Kombu is dried sea kelp used as a flavour base in East Asian cooking. You can find it at Asian grocery stores or order it online. It looks like dark, thick dried seaweed sheets. A small amount goes a long way.

    Can I make this a spicy homemade ramen?

    Yes — the recipe as written is a clean, mild base. Add a tablespoon of chili oil, gochujang paste, or homemade spicy hot sauce directly into the bowl before pouring the broth for a vibrant red kick.

    What toppings go well with homemade ramen?

    The classics: soft-boiled egg, green onions, sliced mushrooms, bamboo shoots, nori, and the reserved shredded chicken and pork from the broth. Drizzle a teaspoon of the reserved chicken fat on top for restaurant-level richness.

    homemade ramen

    7 simple ingredients to make the most flavourful homemade ramen

    With just 7 ingredients you can make the most flavourful homemade ramen right at home.
    Print Recipe Pin Recipe
    Prep Time 30 minutes
    Cook Time 2 hours
    Soak 1 hour
    Total Time 3 hours 30 minutes
    Servings: 6 people
    Course: Soup
    Cuisine: Japanese
    Calories: 420
    Ingredients Equipment Method

    Ingredients
      

    • 1 whole chicken 1.5 pounds
    • ½ kg pork leg chopped
    • 1½ oz ginger sliced
    • 2 bulbs garlic smashed
    • 1 large white onion halved
    • 1½ oz kombu
    • 1 cup sake
    • 5½ Litre cold water
    • 2 tbsp chicken powder optional
    • 300g chicken and pork meat from broth shredded
    • ½ cup non sweet soy milk optional
    • salt to taste
    Noodles
    • 1 portion fresh / frozen / dried noodles
    Garnish
    • 2 green onion sliced
    • 1 soft boiled egg
    • 1 portion veggies
    • 1 portion chicken and/or pork shredded meat
    • 1 garlic clove minced

    Equipment

    • strainer
    • high speed blender

    Method
     

    1. In a large bowl, put the pork leg in cold water with some salt. Let it sit for 1 hour. Also wash the chicken in cold water, and chop the chicken into smaller pieces: separate the legs, wings, and breasts.
    2. Fill a stock pot with water (doesn't matter how much as long as it covers the chicken and pork legs) and bring it to boil. Add the meat and let it boil for 10 minutes in high heat. Scum will rise to the top, but don't worry about it as long as it doesn't boil over.
    3. Carefully take the stock pot with the meat and pour it in a clean sink. With the tap running, clean the chicken and pork until there's no scum stuck on the meat. Also wash the stock pot as well with no scum to the side.
    4. Refill the stock pot with 5.5 Litres of water, and add the cleaned meat back in. Wait for the water to boil and watch to see if any scum rises to the top. If it does, clear it out with a strainer. Once the water has no more scum or you see it is clear, add in the rest of the ingredients: ginger, garlic, onion, and kombu. Now close the lid and DO NOT open it until one hour pass.
    5. After one hour, take a potato masher and mash the stock up to break the bone and meat. This is how we can extract more flavour from the meat. Close the lid and let it boil for the last one hour.
    6. Turn the heat off and take the lid off to cool. Meanwhile set up a pot and strainer in the sink. Carefully strain the soup. Put the pot of soup back on the stove and stir in the sake. Give it a taste and add the amount of salt suited to your taste.
      OPTIONAL: Add in the chicken stock if you desire.
    7. In a blender, add the strained broth to the blender with the 300g of chicken and pork. Blend until silky smooth. strain again to get the creamy thick soup.
    8. In another pot, cook the noodles to the package instructions.
    9. Once the noodles are finished cooking, add the cooked noodles into a bowl.
    10. First add in the hot broth into the bowl.
      OPTIONAL: add ¼-½ cup of non sweeten soy milk.
    11. Garnish the soup with veggies, boiled eggs, green onion, and finely minced garlic. Serve immediately.

    More Soup and Noodle Recipes

  • Authentic Mapo Tofu Recipe: Generational Family Recipe

    Authentic Mapo Tofu Recipe: Generational Family Recipe

    Mapo tofu is the smell of home. One whiff of doubanjiang frying in hot oil with garlic and black beans and I am instantly transported back to a small cafeteria in Vancouver, eating a hot bowl of spicy tofu over steamed rice while wearing a white and orange ski jacket, completely broke, and completely happy. This is that recipe — the one my mom confirmed, the one a Chinese fast-food chef taught me, and the one that still makes bad days feel better.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    Vegetarian Mapo Tofu

    This recipe is super versatile. It is already vegetarian as written. For a gluten-free version, use tamari instead of soy sauce, and a doubanjiang, cooking wine and black vinegar labelled gluten-free. You can make it soupier or starchier by adjusting the slurry, and you can dial the spice level up or down by using more or less doubanjiang and chili oil.

    This pairs beautifully with our Steam Preserved Vegetables with Pork or our Traditional Hong Kong Curry Chicken for a full Cantonese-style dinner spread.

    Why You Will Love This Mapo Tofu Recipe

    • Simple with easy instructions — there is a reason mapo tofu appears on every Chinese fast-food menu. It is fast, it is easy, and the results are authentic with only a few key sauces.
    • Reheat-friendly — the flavour is still exceptional after a day in the fridge. It reheats perfectly in the microwave — ideal for days when you need to be out the door quickly.
    • Authentic Cantonese home cooking — if you are looking for genuine Cantonese home-style cooking, mapo tofu is one of the most iconic and comforting recipes in that tradition.

    Ingredients

    Doubanjiang (Chili Bean Paste)

    • Why it is non-negotiable: Doubanjiang is the soul of this dish. It is a fermented paste made from broad beans, chili, and salt — deeply savoury, spicy, and complex. No other ingredient replicates its umami depth. There are spicy and non-spicy varieties; spicy is traditional. The Juan Cheng brand in the red plastic jar is the gold standard for home cooks.

    Doubanjiang Chili Bean Paste

    Dried Fermented Black Beans

    • Why they matter: These small preserved beans add a deeply savoury, earthy, slightly funky flavour that amplifies the doubanjiang without competing with it. They dissolve partially into the sauce and create an irreplaceable base note. Do not skip them or substitute with regular black beans — the fermented flavour is essential.

    Szechuan Peppercorns (optional)

    • Why they create the authentic numbing heat: The legendary “ma la” (numbing-spicy) profile of Mapo Tofu comes from Szechuan peppercorns. They create a unique tingling, almost electric sensation on the tongue that is completely different from regular chili heat. Grind them fresh and sprinkle on top just before serving.

    Szechuan Peppercorns

    Silken or Soft Tofu

    • Why texture matters here: Silken or soft tofu has a creamy, delicate texture that absorbs the sauce beautifully. Medium-firm tofu is the maximum firmness to use — anything firmer will not have the characteristic melt-in-your-mouth quality. Cut into 3/4-inch cubes and handle gently throughout cooking.

    Pro Tips

    Do Not Over-Stir

    Over-stirring will break the tofu and turn a beautiful cubed tofu stew into a murky mash. Use a slotted spoon and do slow, gentle circular stirs. Never use a fork or anything sharp.

    The Slurry Is Your Friend

    The cornstarch slurry (1 tsp cornstarch dissolved in 1/2 cup room-temperature water) thickens the sauce and coats every cube of tofu. Add it after the tofu and stir gently only once or twice — the sauce will tighten beautifully as it simmers.

    Also note: step 3 in the instructions should read “In a hot wok or pan” — “I’m a hot wok” in the original is a typo.

    Frequently Asked Questions

    Is this recipe actually Cantonese or Sichuan?

    Mapo Tofu originates from Sichuan province and is traditionally made with ground pork and Sichuan peppercorns. This version is a Cantonese adaptation — the way it has been cooked in Hong Kong-style homes and restaurants for generations. It is vegetarian, slightly less numbing, and uses a thicker sauce. Both are delicious and authentic within their respective traditions.

    Can I add ground pork to this recipe?

    Yes. Brown 100–150g of ground pork in the wok before adding the doubanjiang and black beans. The pork adds richness and protein and is how the traditional Sichuan version is made. Cook the pork until no longer pink, then proceed with the sauce as written.

    Why is my sauce not thickening?

    The slurry needs to reach boiling temperature to activate the cornstarch. Make sure the heat is turned up high enough for the pan to bubble after you add the slurry. If the sauce is still thin after 2 minutes of gentle simmering, mix another 1/2 tsp cornstarch with a tablespoon of cold water and add it to the pan.

    Can I make mapo tofu ahead of time?

    Yes. The sauce can be made up to 2 days ahead and stored in the refrigerator. Add freshly cut tofu when you reheat, as previously cooked tofu tends to become spongy. Reheat over medium-low heat and stir very gently.

    What is a good substitute for Chinese cooking wine?

    Dry sherry is the closest substitute and works very well. Mirin (Japanese rice wine) can also work but is sweeter — use a little less. If you want a non-alcoholic option, replace with chicken broth or vegetable stock plus a few drops of rice vinegar for acidity.

    How do I know when the tofu is heated through?

    When the sauce begins to bubble gently around the edges of the tofu, the tofu is heated through. At this point, turn the heat to low, cover with a lid, and cook for 10 minutes. The tofu will absorb the sauce and the flavours will deepen significantly.

    Authentic Mapo Tofu: The Way My Mom Made It

    Ma Po tofu is probably the easiest introduction to Chinese home cooking. It’s a delicious dish that will tickle all your taste buds, and my version is meat-free (the traditional one uses pork). It’s a warm, cozy dish for those colder days, like a warm tofu blanket that wraps your soul. Always served with a warm bowl of jasmine rice, it’s the kind of dish that makes you feel like you’re winning again in life, even on a bad day.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Servings: 4 people
    Calories: 220
    Ingredients Method

    Ingredients
      

    SLURRY
    • 1 TSP cornstarch
    • ½ cup room temperature water
    SAUCE
    • 3 TBSP canola or vegetable oil
    • 2-2.5 TBSP tablespoons doubanjiang link
    • 1 TBSP dried fermented black bean link
    • 2 TBSP garlic minced
    • 1 TBSP favourite chili oil (optional)
    • 1.5 TBSP soy sauce link
    • 1 TBSP Chinese cooking wine link
    • 2 TSP black vinegar link
    • ½ TSP brown sugar
    • 1 pound soft tofu 1 package
    • 1 stalk of green onions chopped
    • ½ TSP sesame oil link

    Method
     

    1. Prepare your tofu by slicing them into small cubes – 3/4-inch cubes. Set aside. 
    2. Prepare your slurry by mixing all the ingredients together. Set aside. 
    3. I’m a hot wok or pan, add oil. Fry the doubanjiang, black beans, garlic and ginger together until fragrant – 3 minutes.
    4. Slowly add the chili oil, soy sauce,  honest wine, black vinegar and sugar. Let it cook for another 5 minutes.
    5. Turn the heat to medium low and carefully add the tofu. Stir in the slurry and slowly with a spoon and try not to break the tofu.
    6. When the pan starts to bubble, turn the heat to low and put a lid on it and cook for 10 minutes.
    7. Serve with scallion on top and drizzle sesame oil on top. Serve with warm steamed rice. 
  • Goji Berry, Red Date and Chinese Yam Tea

    Goji Berry, Red Date and Chinese Yam Tea

    This simple three-ingredient herbal tea has been part of my own routine for years, including through my pregnancies, with my doctor’s okay. Made with goji berries, Chinese red dates, and Chinese yam, it is warming and naturally sweet, and I drink it most days.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    tea with goji berries and red dates

    This recipe came to me from my own Chinese medicine doctor. I drank it during and after my pregnancies, and these days I carry a full liter with me and sip it instead of coffee. That’s just my routine and what worked for me, not advice for anyone else.

    goji berry and red date tea

    Why This Tea Is Amazing

    • My coffee swap: When I’d usually reach for a coffee, I make this instead.
    • Not just for me: My husband drinks it too.

    Important: Always consult your doctor or midwife before adding any herbal preparation to your routine during pregnancy or breastfeeding, or if you take any medication, including blood thinners.

    Ingredients

    Goji Berries

    • Why they matter: The flavor is mild and slightly sweet — like a gentle raisin. A small handful is plenty; too many can overpower the tea.

    Buy dried goji berries at any Asian grocery store or online: organic dried goji berries are easy to keep on hand for daily use.

    Chinese Red Dates (Jujube / Hong Zao)

    • Why they matter: They provide natural sweetness to the tea — no added sugar needed.

    Look for them at Chinese medicine shops or Asian grocery stores. You can also find them on Amazon: dried Chinese red dates are available in resealable bags.

    Chinese Yam (Shan Yao / Rhizoma Dioscoreae)

    • Why it matters: The taste is neutral — almost imperceptible — which is exactly what you want in a tea you plan to drink every day.

    Find it dried at Chinese medicine stores or online: dried Chinese yam (Shan Yao Huai Shan) is widely available.

    Rooted in tradition: These ingredients have been used in Chinese home cooking and traditional remedies for centuries.

    goji berry date tea served in glass jar

    How to Serve and Store

    I always recommend drinking this tea warm, never cold. Warm drinks are the tradition in Chinese medicine.

    The longer the herbs steep in the bottle, the more flavor they release. That golden color deepens beautifully over the course of the day. I love using a 1L glass jar — it is large enough to hold a full day’s worth and elegant enough to bring anywhere.

    Sweetener Options

    I do not add sugar — the Chinese red dates provide enough natural sweetness. If you prefer a sweeter tea, add raw honey after brewing (never during boiling). A honey varietal set is a great way to explore different flavor profiles.

    Where to Buy the Ingredients

    Your best source is a Chinese medicine shop or Asian grocery store — the ingredients are common and affordable. If you do not have one nearby, all three herbs are available online. The links above connect you directly to reputable options.

    ***DISCLAIMER: I am not a doctor nor a healthcare provider. The information provided here is for educational purposes only and does not substitute for professional medical advice. Please consult your doctor or midwife before making any changes to your diet during pregnancy.***

    Frequently Asked Questions

    Can I drink this tea while pregnant?

    Every pregnancy is different. Please consult your doctor or midwife before adding any herbal preparation to your routine.

    Can men and non-pregnant women drink this tea?

    Yes. My husband drinks it regularly.

    How long can I store this tea?

    Brewed and stored in a sealed glass jar in the fridge, this tea keeps for 2–3 days. I prefer to brew a fresh liter daily and carry it through the day warm in a thermos.

    Can I add other herbs to this tea?

    Yes. Common additions in Chinese medicine include dried longan fruit, lotus seeds, and wolfberry leaves. Start with the base recipe and experiment from there.

    Does the tea taste bitter?

    Not at all. The red dates provide gentle sweetness, the goji berries add a mild fruity note, and the Chinese yam is essentially tasteless. The overall flavor is light, slightly sweet, and warming — nothing like a bitter herbal medicine.

    Can I use a loose-leaf tea infuser for this?

    You can use a tea infuser to hold the ingredients if you prefer not to strain at the end, though the traditional method is simply to simmer everything loose in the pot and ladle it into your jar — the herbs sink to the bottom on their own.

    A person holding a glass bottle of goji berry and red date tea

    Goji Berry, Red Date and Chinese Yam Tea

    A warm tea of goji berries, Chinese red dates and Chinese yam, simmered for 10 minutes and sipped through the day.
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Servings: 1 litre
    Course: Drinks
    Cuisine: Chinese
    Calories: 30
    Ingredients Method

    Ingredients
      

    • 10-15 dried goji berries
    • 2 dried Chinese yam
    • 2-3 dried Chinese red dates
    • 1 litre of filtered water

    Method
     

    1. Give the goji berries, Chinese yam and red dates a rinse in cold water.
    2. Bring a pot and boil the 1 litre of water. Add the ingredients into the water in medium heat. cook for 10 minutes with lid on.
    3. Serve into a heat proof bottle (I recommend glass), and enjoy through out the day. Serve warm.

    Looking for more drinks from my kitchen? Try the Mixed Berry Smoothie with Pomegranate and Nopal or the Celery Juice.

  • Cantonese Steamed Chicken with Goji Berries

    Cantonese Steamed Chicken with Goji Berries

    Three simple ingredients — chicken, goji berries, and black fungus — steamed together until the flavors meld. It is a classical Cantonese dish that has been in Chinese families for generations, and once you taste it you will understand why. Clean and genuinely delicious.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    Steamed chicken with goji berries, carrot and onion in a white bowl

    Goji berries have been in my kitchen for as long as I can remember. I grew up in a Chinese household.

    Goji Berries and Black Fungus

    Goji berries are sweet and mild. When autumn comes, goji berries go straight into the chicken noodle soup.

    The black fungus in this recipe has a satisfying chewy texture that my kids somehow love more than the chicken itself.

    Ingredients

    Goji Berries

    • Why they are essential: In this dish they soften during steaming into tender, subtly sweet morsels that absorb the savory chicken juices — the combination is genuinely beautiful.

    Buy dried goji berries at any Asian supermarket. Online, organic dried goji berries are reliable and easy to keep on hand.

    Chicken Breast (or Any Cut)

    • Why breast works well: It steams quickly, stays moist with the goji berry juices, and keeps this dish clean and light. You can substitute legs, drumsticks, or a mix of cuts — they all work and all come out delicious. The longer cook time for bone-in pieces (around 30–35 minutes) actually intensifies the flavor.

    steamed chicken goji berries with black fungus

    Professional Tips for a No-Fail Dish

    Pro Tip 1 — Steam in a Pot or Instant Pot

    You can use a stovetop bamboo steamer or a steamer basket over a pot of boiling water. A bamboo steamer is the traditional tool and imparts a very subtle woody fragrance. For modern convenience, an Instant Pot works equally well: fill with water, place the steamer basket inside, set the dish on top, seal, and steam for 25 minutes on the Steam setting. I have the Instant Pot Duo 7-in-1 and use it for this dish regularly.

    Pro Tip 2 — Keep the Marinade Simple

    The marinade is just salt and sesame oil. That is all you need. The simplicity is intentional — this dish is about the natural flavors of the chicken and goji berries, not masking them. Sesame oil adds a nutty depth that anchors the whole dish. Toss, let sit 10 minutes, then steam.

    Pro Tip 3 — Skim the Fat

    After steaming you will see a thin layer of chicken fat floating on the surface of the cooking liquid. Skim it off with a slotted spoon before serving. Removing it lets the goji berry sweetness shine through more clearly.

    Pro Tip 4 — Serve Warm, Always

    In Chinese tradition, everything is served warm — not hot, not cold. Serve this with a bowl of plain steamed rice and a cup of hot tea.

    Frequently Asked Questions

    How do I know when the chicken is fully cooked?

    Chicken breast steamed for 20–25 minutes at medium-high heat will be cooked through. Use a meat thermometer — the internal temperature should reach 165°F (74°C). Bone-in pieces may need 30–35 minutes. The flesh should be opaque white throughout with no pink near the bone.

    Can I use fresh goji berries instead of dried?

    Dried goji berries are preferred in this recipe. They rehydrate during steaming and release their flavor into the cooking liquid. Fresh goji berries are rarely available outside of China, but if you find them, use the same quantity.

    What is black fungus and where do I find it?

    Black fungus (wood ear mushroom / Auricularia auricula) is a dried edible mushroom used widely in Chinese cooking. It has a satisfying chewy texture and mild flavor. Find it dried at any Asian supermarket. Soak in warm water for 20 minutes before use.

    Can I make this dish for children?

    Yes. The flavor is gentle, and the goji berries are sweet enough for kids to enjoy. My children love the black fungus in particular.

    Can I add other herbs to the steam?

    Yes. Common additions include Chinese red dates (2–3 pieces), dried longan fruit, and wolfberries. These are the same herbs used in the goji berry, red date and Chinese yam tea.

    Steam Chicken Goji Berries

    Steamed Chicken with Goji Berries

    Easy steamed chicken with goji berries. A classical Cantonese dish.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 25 minutes
    Total Time 40 minutes
    Course: Main Course
    Cuisine: Chinese
    Calories: 240
    Ingredients Equipment Method

    Ingredients
      

    Chicken Marinate
    • 2 organic chicken breast skinned and cubbed
    • 1 tbsp canola oil
    • 1 tsp sea salt
    • 2 tsp corn starch
    The rest
    • 1 carrot sliced thinly
    • ½ white onion sliced thinly
    • 7-10 dried goji berries
    • 1 tsp sea salt
    • 1 tsp sesame oil
    • 1 tbsp soya sauce

    Equipment

    • steamer / Instant Pot

    Method
     

    To Marinate the Chicken
    1. Combine all the ingredients together well, and set aside to marinate on the counter top for 10-15 minutes.
    Putting Everything Together
    1. Sliced the carrots and onions, and add it with the chicken in the vessel you want to steam the dish in. I suggest a bowl that can hold liquid. After steaming, you'll notice the steam water has dropped some in the bowl and makes a delicious sauce on top.
    2. Add the remaining seasoning: salt and sesame oil. Add the goji berries on top. Mix and combine everything well.
    3. Using a regular steam:
      Wait until the steamer is ready and the water is boiling. Put the dish in and the lid on top. Steam on medium heat for 30-35 minutes.
    4. Using an Instant Pot:
      Set machine to 'Steam' on high heat for 25 minutes. Place the steamer basket and add the dish in. Make sure you use a round high bowl as the regular flat round plates don't fit. You want to have gaps between the bowls so the steam can come up and easy access for you to lift the plate out when it is done. Put the lid on and set to 'Seal'.
    5. When the time is up, you can release the vale. Lift the plate up, and drizzle the soy sauce on top. Serve with white rice.

    If you enjoy Chinese-inspired recipes, explore the Goji Berry, Red Date and Chinese Yam Tea and Steam Preserved Vegetables with Pork.