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Chinese style Chicken Chukadon

Prep Time:

20 Minutes

Cook Time:

6 Minutes


2 Servings



About the Recipe

If you visit a Chinese restaurant in Japan after eating Chinese food in China, you might be how different it is - more - well,...Japanese. The truth is the Japanese don't really favour highly spiced or oily foods, so although Chinese foods in Japan is very popular, it is adjusted to suit the Japanese palate rather than offering an "authentic" experience (whatever that is) . It reminds me of that expression, "eat what you like and like what you eat.."


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 veg oil

2 tbsp + 1 tsp soy sauce

1/2 tbsp oyster sauce

240ml + 1 tbsp water

2 tsp  bouillon powder (swiss vegetable stock)

400g / 14 oz cooked rice

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


cut the chicken into a bite sized pieces, then marinade with 1 tsp each of soy sauce, sake & potato flour - set aside for at least 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, bouillon 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

your Chinese style chicken chukadon is now ready - ladle over a bowl of freshly steamed Japanese rice

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