Chinese Pork & Seafood on Rice (Chuukadon)

A famous recipe by Chinese chef Mr Chen, simple and easy but full of lots of good things.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 2 Cook: 15 min

Ingredients

Pork loin fillets 100g
Squid 50-60g
Frozen king prawns 12
Salt & pepper as required
Sake 1 tbsp
Potato starch in water 1 tbsp
Tinned bamboo shoots 1
Carrot 1/2
Chinese leaves 3
Green pepper 1/2
Spring onions 3
Chicken stock 100ml
Sugar 1 tsp
Sauce:
Sake 1 tbsp
Oyster sauce 1.5 tbsp
Soy sauce 1 tbsp
Pepper as required
Potato starch in water 2-3 tbsp
Sesame oil 1 tsp

Method

1
Put the chopped pork, squid and prawns in a bowl and season with salt & pepper and sake and rub in. Sprinkle over the potato starch.
2
Put some vegetable oil in a frying pan and add the pork, squid and prawns and fry on medium heat. When the pink colour of the pork changes, remove and keep all aside.
3
Put some oil in a different frying pan and fry the chopped hard vegetables. When they soften, add the chicken stock and simmer.
4
Add the sugar and return the pork, squid and prawns to the pan. Add the roughly chopped Chinese leaves and simmer.
5
When all the vegetables are nicely cooked, add the sake, oyster sauce, soy sauce and pepper. Check for seasoning.
6
Turn the heat off and add the potato starch in water a bit at a time and mix well. Turn the heat up to high and mix well.
7
When the sauce is thickened, drizzle a little sesame oil for a final good flavour and transfer onto a dish of cooked rice.

Tips & Note

●Rub all the seasonings well into the pork at Step 1 so that the flavour is absorbed and any odour is reduced.
●Adding the potato starch at Step 6 should be done with the heat turned off and the sauce cooled to avoid any lumps.

Chinese Pork & Seafood on Rice (Chuukadon)

A famous recipe by Chinese chef Mr Chen, simple and easy but full of lots of good things.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)

Serves 2

Cook: 15 min

Ingredients

Pork loin fillets 100g
Squid 50-60g
Frozen king prawns 12
Salt & pepper as required
Sake 1 tbsp
Potato starch in water 1 tbsp
Tinned bamboo shoots 1
Carrot 1/2
Chinese leaves 3
Green pepper 1/2
Spring onions 3
Chicken stock 100ml
Sugar 1 tsp
Sauce:
Sake 1 tbsp
Oyster sauce 1.5 tbsp
Soy sauce 1 tbsp
Pepper as required
Potato starch in water 2-3 tbsp
Sesame oil 1 tsp

Chinese Pork & Seafood on Rice (Chuukadon)

Recipe ID :1061 Posted on 01 SEP 2015

Serves 2

Cook 15min
views 45,826
printed 291

saved 4

A famous recipe by Chinese chef Mr Chen, simple and easy but full of lots of good things.

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Ingredients

Print Ingredients Email Ingredients
100g
50-60g
12
as required
1 tbsp
1 tbsp
1
1/2
3
1/2
3
100ml
1 tsp
1 tbsp
1.5 tbsp
1 tbsp
as required
2-3 tbsp
1 tsp

Method

Cook
15min
1
Put the chopped pork, squid and prawns in a bowl and season with salt & pepper and sake and rub in. Sprinkle over the potato starch.
2
Put some vegetable oil in a frying pan and add the pork, squid and prawns and fry on medium heat. When the pink colour of the pork changes, remove and keep all aside.
3
Put some oil in a different frying pan and fry the chopped hard vegetables. When they soften, add the chicken stock and simmer.
4
Add the sugar and return the pork, squid and prawns to the pan. Add the roughly chopped Chinese leaves and simmer.
5
When all the vegetables are nicely cooked, add the sake, oyster sauce, soy sauce and pepper. Check for seasoning.
6
Turn the heat off and add the potato starch in water a bit at a time and mix well. Turn the heat up to high and mix well.
7
When the sauce is thickened, drizzle a little sesame oil for a final good flavour and transfer onto a dish of cooked rice.

Tips & Note

●Rub all the seasonings well into the pork at Step 1 so that the flavour is absorbed and any odour is reduced.
●Adding the potato starch at Step 6 should be done with the heat turned off and the sauce cooled to avoid any lumps.

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Tobuchan
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