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 4,029
printed 117

saved 3

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

Share

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.

HOME
Tobuchan
I’ve got 228 recipes!
とぶちゃん
TOBUCHAN
Step into my kitchen!
I never thought you could make taiyaki at home, but it's really good fun.
Self raising flour, Granulated sugar, Salt, Baking powder, Egg, Melted butter, Milk, Vanilla extract, Tinned azuki beans (sweet)
HOME
Use dry baguette to bring it back to life sweetly!
Baguette (baton size), Sultanas or raisins, Butter, Nutmeg powder, Milk, Eggs, Cinnamon powder, Double cream, Granulated sugar, Vanilla extract
HOME
A great new idea for using lots of fresh cream and wholegrain mustard.
Chicken thighs, Salt & pepper, Sauce:, Onion, Garlic, White wine, Chicken stock, Single cream, Wholegrain mustard, Fresh parsley
HOME
A lovely sweetness from the leeks, saltiness from the bacon and sourness from the tomatoes...
Bacon rashers, Chinese leaves, Celery, Leek, Mushrooms, Cherry tomatoes, Vegetable oil, ▼Chicken stock granules, ▼Soy sauce, ▼Mirin, ▼White wine, ▼Water, Potato starch in a bit of water, Egg
HOME
I was taught this recipe by a professional chef.
Salmon fillets, Miso sauce:, Miso (white), Sake, Mirin, Sugar, Salt
HOME
Parma ham, mozzarella cheese, tomatoes, olive oil... It's 100% Italian style!
Sushi Rice, Spring onions, Parma ham slices, Mozzarella cheese, Tomatoes, Extra virgin olive oil, Black pepper
HOME

Similar Recipe

This recipe doesn't use chilli bean sauce, the spiciness comes from the pickled green chilli peppers.
Pickled green chilli peppers (medium hot), Carrot (medium), Green beans, Swede, Minced Pork, Tofu, Chicken stock, Soy sauce, Sake (or white wine), Mirin, Sesame oil, Miso (red), Sugar, Potato starch in a bit of water
Very simple Sichuan home cooking.
Green beans, Minced pork, Rice wine , Soy sauce, Salt & pepper, Sesame oil, Oil, Garlic, Ginger, Onion, Rice wine, Chinese chilli bean sauce (toban-jan), Oyster sauce, Sugar, Water, Cornflour in a bit of water (or potato starch), Salt
Zixin
HOME
Delicious and tasty with a texture of crunchy vegetables.
Bok choy bunches, Pork loin fillet, Garlic and ginger, Salt & pepper, Soy sauce, Sesame oil, Cornflour (or potato starch), Oyster sauce, Rice wine (sake), Sugar (or mirin), Vegetable oil
Xiaojian
HOME
A famous recipe originally invented by Chinese chef Mr Chen. You can easily make this healthier version at home without deep frying the pork first.
Pork loin fillets, Carrot, Onion, Spring onions, Seasonings:, Salt & pepper, Sake, Soy sauce, Potato starch, Sweet & sour sauce:, Sugar, Vinegar, Chicken stock, Potato starch in water, Salt, Tomato ketchup, Sesame oil
KitchenCIB
HOME
A delicious dish with a rich and sweet flavour.
Chicken thighs, Salt & pepper, Soy sauce, Egg, Cornflour or potato starch, Vegetable oil, Pepper (red and green), Onion, Ginger, Garlic, Spring Onion, Sesame seeds, Sauce:, Tomato ketchup, Chinese chilli bean sauce, Honey, Chicken stock granules
Hualin
HOME
A simple recipe anyone can make at home.
Green pepper, Red pepper, Shiitake mushrooms (medium), Beansprouts, Swede, Pork loin, Pork seasonings:, Soy sauce, Pepper, Vegetable oil, Potato starch, Stir fry seasonings:, Water, Chicken stock granules, Salt, Sugar, Oyster sauce, Garlic, Sake or white wine, Sesame oil
KitchenCIB
HOME

All New Recipes

The inviting and intricate fragrances of baking bread and basil pesto combine to set an expectation that can only be met by a slice of Pesto Bread. This bread, with a brilliant green tint from the pesto, will impress your friends with the powerful burst of flavor and wonderful crust. See how to make.
 
What to do with all that leftover Christmas turkey? Don’t waste the turkey that took you hours to prepare! Transform the traditional American Christmas turkey leftovers into an amazing Italian dish by making Turkey Bolognese! See how to use your leftover turkey in Episode 71 of POV Italian Cooking
 
British people seem to prefer chicken katsu curry to the pork version...so here you go!
Chicken breast fillets, Salt & pepper, Vegetable oil, Onion (medium), Hot water, Chicken stock cube, Curry roux cubes, oil (for deep frying), Flour, Eggs, Panko breadcrumbs, Cooked rice
Tobuchan
HOME
It will always be perfect if you use shop-bought curry roux!!!
Pork loin fillets (180g-200g), Salt & pepper, Oil, Onion, Carrot (medium), Potatoes (medium), Hot water, Chicken stock cube, Japanese curry roux cubes, Oil (for frying), Flour, Eggs, Breadcrumbs (panko), Cooked rice
cookbuzz
PRO
Let's make a delicious seafood curry rice using a 'Sauce Americane'.
Prawns with heads on, Garlic, Onion, Mixed seafood, Vegetable oil, Japanese curry roux cubes, Chicken stock cube, Hot water, Cooked rice
cookbuzz
PRO
Did you know that curry was introduced to Japan by the Royal Navy in the late 19th century?
Chicken breast fillet, Salt & pepper, Flour, Vegetable oil, Carrots (medium), Onion (medium), Garlic, Ginger, Chicken stock cubes, Curry roux cubes (JAVA brand)
cookbuzz
PRO