top of page

Chinese inspired Chicken Chukadon.

Updated: Sep 30, 2021

How to make delicious easy Chinese chicken chukadon with rice and six vegetables by kurumicooks in less than 30 minutes

If you read my blog now and again, you'll know that the Japanese are big fans of Chinese food. Most ramen shops in Japan will have some Chinese style dishes on the menu as will eateries that cater for the "casual diner". Chinese inspired dishes are normally labelled "chuka" which means "chinese-style" and this recipe is one such dish - Chinese style chicken donburi.

This is a great one bowl meal - I used chicken breast, six vegetables plus garlic and ginger. The flavourings include a little "ajinomoto" brand Chinese stock, soy sauce and oyster sauce. I thickened the sauce a little using potato flour. (You can use cornflour instead if you don't have potato flour but you'll need to use more to get the same consistency). The chicken is marinated for 10 mins and all in all, this dish takes about 30 mins to get to the table. I hope you give it a try.

If you fancy trying it out - you can find the youtube tutorial by clicking Chicken Chukadon or scroll to the bottom of the page. The written recipe is just below.

Happy cooking! Kurumi XXXX.

If you want to take a look at another "chuka" style dish, then look no further than my Seafood Chukadon recipe.


Chicken Chukadon


(makes 2 servings)

400g cooked rice

1 chicken breast

1 tbsp + 1 tsp potato flour*

1 tsp Japanese cooking sake

3 chinese cabbage leaves, chopped

1/2 onion (70g), sliced

4 shiitake mushrooms, sliced

50g carrot, peeled & thinly sliced

10 sugar snaps, rinsed

10 bamboo shoots slices (tinned)

1 garlic clove, minced

5mm slice ginger, peeled & minced

a little salt & pepper

2 tbsp vegetable oil

2 tbsp + 1tsp soy sauce

1/2 tbsp oyster sauce

240ml + 1 tbsp water

2 tsp chinese stock powder (ajinomoto) or bouillon powder (swiss vegetable stock)

* if you don’t have potato flour, corn flour is fine as a substitute


how to:

cut the chicken into a bite sized pieces, then marinade with 1 tsp each of soy sauce, sake & potato flour

set aside for 10 mins

heat 1 tbsp oil in a pan, add the minced garlic, ginger and chicken pieces & fry for 2 mins

add another tbsp of oil to the pan, add the carrot, onion & sugar snaps & fry for 1 min

add the bamboo shoots, mushrooms & chinese cabbage & fry for 1 min

add the salt, pepper, water, stock powder, soy sauce & oyster sauce, mix and bring to the boil

dissolve 1 tbsp of the potato flour in 1 tbsp of water, add to the pan and stir well until the sauce thickens

place 1/2 the rice in each serving bowl. ladle the chicken and vegetables over the top and spoon over the sauce

5 views0 comments

Recent Posts

See All


Post: Blog2_Post
bottom of page