Hainanese Chap Chye

Serving 4
Preparation Time 20 mins
Skill Easy

10g Dried Lily Bud
1 Beijing Cabbage
1 clove Garlic
5g Beancurd Skin
5g Pig Skin
1 bowl Vermicelli
5g Black Fungus
20g Chicken Stock
5g Lean Pork

1 cup Spring Onion
1 tbsp Salt
2 tbsp Pepper
1 tsp Dark Soy Sauce
3 tsp Light Soy Sauce

  1. Soak lily buds, black fungus and beancurd skin in water for 30 minutes
  2. Tie lily buds into knots
  3. Cut cabbage into pieces (not too small as it will shrink when frying)
  4. Chop spring onions into small pieces for garnishing
  5. Heat up the wok and add oil
  6. Once heated, fry the garlic until slightly brown, then add the meat
  7. Toss in the cabbage, black fungus, lily buds, beancurd skin, pig skin and vermicelli to fry
  8. Add light soy sauce, dark soy sauce, and pepper for seasoning
  9. Pour in the chicken stock and let it simmer for 20 – 25 minutes
  10. Serve with steaming white rice and enjoy!

Pair the dish with:

Malfy Orange Blossom recipe


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