We followed this recipe from Linda Lau Anusasananan’s The Hakka Cookbook, with some modifications: first, measure 2 rice cooker cups of jasmine rice, rinse well, and then measure water (I used a rice cooker inner pot to get the right ratio). Pour the rice and water into a large - 1400 ml (5.1 cup) -… Continue reading Hakka claypot rice with Chinese sausage
Tag: hakka
Hakka braised eggplant, pork, and mushrooms
Cut 12 oz Japanese eggplant (here, we used two) into 2 x ½" wedges and set aside. Heat a wok on high, then add 1 Tbsp oil, 6 oz minced pork and 2 Tbsp minced garlic, breaking up into mince. Sauté the pork until it’s no longer pink, then reduce heat to medium and add… Continue reading Hakka braised eggplant, pork, and mushrooms
Hakka soy-glazed black pepper chicken
Four ingredients (chicken, dark soy, black pepper, and cilantro) create a delicious meal. Combine 2 Tbsp dark soy and 1 Tbsp black pepper in a wide sauté pan. Place 2 lbs (about 6-7 pieces of skin-on, bone-in chicken thighs, trimmed off excess fat) of chicken thighs in the pan, making sure to get the sauce… Continue reading Hakka soy-glazed black pepper chicken
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