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Kung Pao Chicken (宫保鸡丁)
Authentic Sichuan stir-fry with tender chicken, roasted peanuts, dried chillies and the signature tingly numbing spice of Sichuan peppercorn.
⏱ 35 min🔥 380 kcalMedium
★4.8(4,120)
26 recipes using rice — Dim sum, Peking duck, kung pao chicken and the world's richest culinary heritage.
Chinese cuisine is famous for its bold, distinctive flavours. These chinese rice recipes range from quick weeknight dishes ready in under 30 minutes to impressive weekend feasts. Each recipe includes exact ingredient quantities, step-by-step instructions, and full calorie counts per serving.
Authentic Sichuan stir-fry with tender chicken, roasted peanuts, dried chillies and the signature tingly numbing spice of Sichuan peppercorn.
Lacquered crispy-skinned roast duck served with Mandarin pancakes, spring onions and hoisin sauce.
Crispy battered chicken in a bright, tangy sweet and sour sauce — the classic Chinese-American takeaway favourite made fresh at home. This easy sweet and sour chicken recipe is better than takeaway in 35 minutes.
Better-than-takeaway egg fried rice with wok hei — fluffy rice, scrambled egg, spring onions and soy sauce cooked over maximum heat. This 15-minute egg fried rice recipe is the perfect quick meal and the best way to use leftover rice.
Hand-folded Chinese dumplings filled with pork and cabbage — boiled, fried or steamed to perfection.
Silky pork and prawn wontons in a fragrant golden broth with spring onions and sesame oil — Chinese comfort food at its finest.
Fluffy, pillowy steamed milk buns filled with sticky braised pork belly, pickled mustard greens and crushed peanuts.
Tender sliced beef and crisp broccoli in a glossy, savoury sauce — better than takeout and ready in 20 minutes.
Gut-friendly stir-fry with chicken, bell pepper, and bok choy.
Stir-fried broccoli in ginger-garlic sauce over nutty brown rice.
Lacquered, crimson-edged Cantonese roast pork with a deeply savoury-sweet glaze of hoisin, honey, soy and five-spice. The definitive Chinese BBQ.
Delicate pleated dumplings filled with seasoned pork and a burst of rich, gelatinous soup — one of Shanghai's greatest culinary achievements. Made at home using a pork aspic trick.
Silky, ultra-smooth Cantonese rice porridge cooked low and slow until the grains dissolve completely into a comforting, nourishing base. Topped with ginger, spring onion, sesame oil and your choice of protein.
Cantonese honey-glazed BBQ pork — caramelised, sweet, tender pork neck with a lacquered red crust. The essential Cantonese roast.
China's most celebrated roast — lacquered, crispy-skinned duck served with thin pancakes, spring onion, cucumber and hoisin sauce.
Beijing's beloved noodle dish: thick wheat noodles topped with a rich, savoury soybean paste and pork sauce, with crisp fresh vegetable garnishes.
Delicate pork and prawn wontons in a crystal-clear, deeply flavoured Cantonese broth — the benchmark of Cantonese comfort food.
China's most celebrated braised pork — meltingly tender pork belly lacquered in a deep, sweet-savoury sauce of soy, sugar, Shaoxing wine and star anise.
The essential Chinese fried rice — day-old jasmine rice stir-fried with eggs, spring onions, and a simple soy seasoning over extreme heat for proper wok hei.
Tender chicken pieces wok-tossed with dried chilies, Sichuan peppercorns, and crispy fried aromatics.
Silky rice noodles in a hot aromatic broth with raw protein that cooks table-side — a legendary Yunnan dish.
Lacquered whole duck with paper-thin crispy skin and tender, juicy meat — a Cantonese roasting classic.
Shanghai's translucent soup dumplings — pleated pouches holding pork, gelled broth, and 18 perfect folds.
Cantonese dim sum classic — translucent wheat-starch dumplings hiding a pink shrimp filling, pleated into 8-fold purses.
The legendary square of pork belly named for Su Dongpo — braised whole in Shaoxing wine, soy and sugar until trembling.
Beijing's imperial roasted duck — air-dried whole bird with shatter-crisp lacquered skin, hand-carved and rolled into thin pancakes with scallion and hoisin.