Cantonese Minced Beef with Egg Over Rice Recipe

For the Minced Beef  : 

Minced Beef


2 eggs slightly beaten

1/2 lb ground beef

1 medium chopped yellow onion

1 cup of frozen green peas

2 tbsp of light soy sauce

1 tbsp of dark soy sauce

1 tbsp of chinese rice wine

1 tsp of sesame oil

1 tbsp of oyster sauce

1/2 tbsp of corn starch

dash of salt

dash of pepper

1 tbsp of vegetable oil


  1. marinate the beef with the light and dark soy sauce, rice wine, sesame oil, oyster sauce, salt and pepper.  lightly dust the meat with the corn starch and mix.  leave to marinade for about half an hour.
  2. heat vegetable oil in a frying pan or wok over medium heat. add onions and cook until they begin to soften.
  3. add the meat and stir to break up and mix with onions. cook until meat is almost done.
  4. add frozen peas and continue to cook until meat is done and peas are cooked.
  5. if you like having a bit of a gravy, you can add a cornstarch water mixture and simmer it until it reaches the desired consistency.
  6. serve over hot rice and pour the beaten egg mixture over the beef.  the eggs should cook from the heat of the rice and beef, but if you prefer not to eat the eggs this way, you can pan fry an egg separately so that the yolk is still runny and top the dish with this.  Then mix.


Cantonese Fried Chicken Recipe

For the Cantonese Fried Chicken

 Cantonese Fried Chicken


  • Chicken leg with bones ½ kg
  • Salt to taste
  • Ginger garlic paste 1 tbsp
  • White pepper powder ½ tsp
  • Sugar 1 tsp
  • Chinese salt 1tsp
  • Chili powder 1 tbsp
  • Soya sauce 2 tbsp
  • Chili garlic sauce 2 tbsp
  • Egg 1
  • Flour 4 tbsp
  • Corn flour 4 tbsp
  • Spring onion 2 – 3
  • Coriander leaves ¼ bunch
  • Ginger (juliennes) 1 medium piece
  • Chicken stock ¼ cup
  • Oil for fry
Cut ½ kg chicken into small pieces, then marinate with a little salt, ½ tsp sugar, ½ tsp Chinese salt, a little white

pepper, ½ tsp chili powder and 1 tbsp soya sauce.

Then add in 1 beaten egg, 4 tbsp flour, 4 tbsp corn flour and a little water. Mix well.

Now deep fry the chicken pieces till golden brown.

In another wok heat 2 – 3 tbsp oil, add in ginger garlic paste and saute.

Then add in remaining sugar, salt, Chinese salt, white pepper, chili powder, ginger juliennes, remaining 1 tbsp soya sauce and 1 tbsp chili sauce.

Cook for a few minu8tes, then add in fried chicken and toss well.

Serve garnished with spring onion leaves.