50+ Mouthwatering Saturday Chinese Recipes to Enjoy This Day

Saturday is the perfect day to indulge in something flavorful, and what better way to treat yourself and your loved ones than with a variety of delicious Chinese dishes?

Whether you’re craving comfort food, looking to try something new, or planning a feast to impress your guests, Chinese cuisine offers a wide array of mouthwatering options.

From savory stir-fries to satisfying dim sum and delicious soups, these recipes are easy to prepare and guaranteed to make your weekend special.

In this collection of 50+ Saturday Chinese recipes, we’ve gathered a diverse range of dishes that showcase the vibrant flavors of Chinese cooking.

You’ll find everything from sweet and sour pork to comforting wonton soup, all ready to make your weekend meals unforgettable.

So, roll up your sleeves, grab your ingredients, and get ready for a flavorful adventure in the kitchen!

50+ Mouthwatering Saturday Chinese Recipes to Enjoy This Day

With these 50+ Saturday Chinese recipes, you’ll never run out of options for spicing up your weekend meals.

The beauty of Chinese cuisine lies in its ability to blend bold flavors with simple ingredients, creating meals that are both satisfying and full of variety.

Whether you’re cooking for family, friends, or yourself, these dishes will elevate your Saturday dining experience and provide a perfect opportunity to explore new tastes and textures.

So, gather your ingredients, try out a few recipes, and enjoy the warmth and comfort of homemade Chinese food this weekend.

Kung Pao Chicken

Kung Pao Chicken is a timeless Chinese classic known for its bold flavors and perfect balance of sweet, spicy, and savory elements. This dish combines tender chicken cubes with crunchy peanuts, vibrant vegetables, and a delectable sauce that’s perfect for weekend gatherings. The beauty of Kung Pao Chicken lies in its versatility; it can be adjusted for spice levels and ingredient availability, making it a go-to favorite for many.

Ingredients:

• 2 boneless, skinless chicken breasts (cubed)
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon cooking oil
• 1/2 cup peanuts (unsalted)
• 1 red bell pepper (diced)
• 2 green onions (sliced)
• 3 dried red chilies (adjust for spice preference)
• 2 cloves garlic (minced)
• 1 teaspoon ginger (grated)

For the Sauce:

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon hoisin sauce
• 1 teaspoon sugar
• 1/2 teaspoon sesame oil

Instructions:

1. In a bowl, marinate chicken with soy sauce and cornstarch. Set aside for 15 minutes.
2. Heat oil in a wok over medium heat. Add peanuts and stir-fry until golden. Remove and set aside.
3. Add dried red chilies, garlic, and ginger to the wok. Sauté until aromatic.
4. Increase heat and stir-fry the chicken until cooked through. Add red bell pepper and cook for 2-3 minutes.
5. Mix the sauce ingredients and pour over the chicken. Stir until everything is coated evenly.
6. Toss in peanuts and green onions. Serve hot over steamed rice.

Kung Pao Chicken is a fantastic choice for a Saturday dinner when you want something flavorful but quick to prepare. Its delightful combination of textures and tastes will satisfy your cravings and impress your family or guests. Enjoy this dish as part of a Chinese-themed dinner night or a cozy weekend treat.

Chinese Eggplant in Garlic Sauce

Chinese Eggplant in Garlic Sauce is a savory, umami-packed dish that’s perfect for vegetarians and lovers of bold flavors. This dish showcases the tender and silky texture of eggplant paired with a rich, garlicky sauce. Its simplicity and vibrant presentation make it a staple in Chinese cuisine and an ideal choice for a leisurely Saturday meal.

Ingredients:

• 2 large Chinese eggplants (cut into bite-sized pieces)
• 3 tablespoons cooking oil
• 4 cloves garlic (minced)
• 1 tablespoon ginger (grated)
• 1 red chili (sliced, optional for spice)

For the Sauce:

• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1 teaspoon cornstarch (mixed with 2 tablespoons water)
• 1/2 teaspoon sesame oil

Instructions:

1. Heat oil in a large skillet or wok over medium-high heat. Add the eggplants and stir-fry until softened and golden brown, about 8-10 minutes. Remove and set aside.
2. In the same wok, reduce heat and sauté garlic, ginger, and red chili until fragrant.
3. Combine soy sauce, rice vinegar, sugar, and sesame oil in a bowl. Pour into the wok and bring to a gentle boil.
4. Add the cornstarch slurry and stir until the sauce thickens.
5. Return the cooked eggplants to the wok and toss to coat evenly with the sauce.
6. Serve hot as a side dish or over steamed jasmine rice.

Chinese Eggplant in Garlic Sauce is a must-try for anyone seeking a flavorful vegetarian dish. Its rich taste and silky texture make it a comforting choice for a lazy Saturday at home. Whether served as a main course or side dish, this recipe is sure to be a hit with everyone at the table.

Beef Chow Fun (Stir-Fried Flat Noodles)

Beef Chow Fun is a beloved Cantonese dish featuring tender beef, chewy flat rice noodles, and a savory soy-based sauce. The dish’s smoky aroma, achieved through high-heat stir-frying, makes it a quintessential Chinese comfort food. Perfect for a busy Saturday, this one-pan meal is satisfying, hearty, and packed with rich flavors that the whole family will love.

Ingredients:

• 8 oz wide rice noodles (soaked or cooked according to package instructions)
• 1/2 lb beef (thinly sliced against the grain)
• 1 tablespoon soy sauce
• 1 teaspoon cornstarch
• 2 tablespoons cooking oil
• 1 onion (sliced)
• 1/2 green bell pepper (sliced)
• 2 green onions (cut into 2-inch pieces)
• 2 tablespoons dark soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar

Instructions:

1. Marinate beef with soy sauce and cornstarch for 15 minutes.
2. Heat oil in a wok over high heat. Stir-fry the beef until browned, then remove and set aside.
3. Add onions and bell peppers to the wok and stir-fry for 2 minutes.
4. Toss in the cooked rice noodles, dark soy sauce, oyster sauce, and sugar. Stir well to combine.
5. Return the beef to the wok along with green onions. Stir-fry until everything is evenly coated and heated through.
6. Serve hot as a main course.

Beef Chow Fun is a deliciously satisfying recipe that brings the authentic flavors of Cantonese street food to your kitchen. Its smoky aroma and savory taste make it a perfect way to unwind after a long week. Share this dish with loved ones or enjoy it solo for a delightful Saturday treat.

Sweet and Sour Pork

Sweet and Sour Pork is a favorite dish in Chinese cuisine, offering a delightful contrast between crispy pork and a tangy, sugary sauce. The combination of savory pork and the vibrant, slightly tangy sauce makes this dish irresistible. It’s perfect for a Saturday meal when you want something satisfying and flavorful. The dish can easily be adjusted for sweetness or acidity, catering to different preferences, making it a crowd-pleaser every time.

Ingredients:

• 1 lb pork tenderloin (cut into 1-inch cubes)
• 1/2 cup cornstarch
• 1/4 cup all-purpose flour
• 1 egg (beaten)
• 1/2 cup cooking oil (for frying)
• 1 onion (sliced)
• 1 bell pepper (sliced)
• 1/2 cup pineapple chunks (drained)

For the Sauce:

• 1/4 cup ketchup
• 1/4 cup rice vinegar
• 1/4 cup sugar
• 2 tablespoons soy sauce
• 2 teaspoons cornstarch (mixed with 2 tablespoons water)

Instructions:

1. Coat the pork cubes with a mixture of cornstarch, flour, and beaten egg.
2. Heat oil in a wok and fry the pork in batches until golden and crispy. Remove and set aside.
3. In the same wok, stir-fry onion, bell pepper, and pineapple until slightly softened.
4. Combine all sauce ingredients in a bowl and pour into the wok. Stir until the sauce thickens.
5. Add the fried pork back into the wok and toss to coat with the sauce.
6. Serve hot with steamed rice.

Sweet and Sour Pork is an irresistible dish that offers the perfect balance of crispy and tender textures with a sweet, tangy sauce. It’s ideal for weekend meals when you want something indulgent and flavorful. The dish’s versatility makes it a great addition to any Chinese dinner spread.

Lemon Chicken

Lemon Chicken is a light yet flavorful Chinese dish that features tender, crispy chicken in a refreshing, citrusy lemon sauce. The tangy lemon glaze paired with the crispiness of the chicken makes for a delightful combination that’s perfect for a Saturday dinner. This dish is easy to prepare and can be served with rice or vegetables for a complete meal. It’s a great choice when you’re craving something both refreshing and comforting.

Ingredients:

• 2 boneless, skinless chicken breasts (cut into bite-sized pieces)
• 1 egg (beaten)
• 1/2 cup cornstarch
• 2 tablespoons vegetable oil (for frying)
• 1/2 cup chicken broth
• 2 tablespoons lemon juice
• 2 teaspoons lemon zest
• 2 tablespoons sugar
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar

Instructions:

1. Dip the chicken pieces into the beaten egg and coat with cornstarch.
2. Heat oil in a wok or skillet and fry the chicken until golden brown and crispy. Remove and set aside.
3. In a separate pan, combine chicken broth, lemon juice, lemon zest, sugar, soy sauce, and rice vinegar. Bring to a simmer.
4. Stir the sauce until the sugar dissolves and the sauce slightly thickens.
5. Add the crispy chicken to the sauce and toss to coat evenly.
6. Serve hot with steamed rice or vegetables.

Lemon Chicken is a zesty, delicious dish that brings a bright, citrusy flavor to the table. Its combination of crispy chicken and refreshing lemon sauce makes it an exciting and light addition to your Saturday dinner menu. Perfect for anyone seeking a balance between savory and tangy flavors.

Mapo Tofu

Mapo Tofu is a spicy, savory, and flavorful dish that’s beloved in Sichuan cuisine. It combines tofu with minced pork or beef in a bold, spicy sauce made from Sichuan peppercorns and chili paste. This dish is perfect for spice lovers and offers a delightful contrast between soft tofu and the hearty, rich sauce. Ideal for a cozy Saturday meal, Mapo Tofu is guaranteed to add heat and flavor to your weekend!

Ingredients:

• 1 block firm tofu (cut into cubes)
• 1/2 lb ground pork (or beef)
• 2 tablespoons vegetable oil
• 3 cloves garlic (minced)
• 1 tablespoon ginger (minced)
• 2 tablespoons doubanjiang (fermented chili paste)
• 2 tablespoons soy sauce
• 1/2 cup chicken broth
• 1 teaspoon sugar
• 1 tablespoon cornstarch (mixed with 2 tablespoons water)
• 1 tablespoon Sichuan peppercorns (crushed)
• Green onions (for garnish)

Instructions:

1. Heat oil in a wok over medium heat. Add garlic, ginger, and ground pork. Stir-fry until the pork is browned.
2. Add doubanjiang and soy sauce to the wok, stirring to combine with the pork.
3. Pour in chicken broth and bring to a simmer. Add tofu cubes and simmer for 5-7 minutes to allow the tofu to absorb the flavors.
4. Stir in sugar and cornstarch mixture to thicken the sauce.
5. Sprinkle crushed Sichuan peppercorns on top and garnish with green onions.
6. Serve hot with steamed rice.

Mapo Tofu is a flavorful, spicy dish that will satisfy any craving for bold flavors and heat. The tender tofu paired with the spicy, savory sauce creates a memorable meal that’s perfect for a Saturday night when you want to explore a classic Sichuan dish. It’s a must-try for spice lovers and those seeking an adventurous, comforting meal.

Chinese Broccoli with Oyster Sauce

Chinese Broccoli with Oyster Sauce is a simple yet flavorful dish that highlights the natural taste of Chinese broccoli, also known as Gai Lan. The slightly bitter greens are complemented by the rich umami of oyster sauce, creating a satisfying and healthy side dish. This recipe is quick to prepare and is perfect for a light Saturday meal. It pairs wonderfully with stir-fries, rice, or even grilled meats, making it a versatile choice for any Chinese meal.

Ingredients:

• 1 lb Chinese broccoli (Gai Lan)
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon vegetable oil
• 2 cloves garlic (minced)
• 1/4 cup water
• 1/2 teaspoon sugar

Instructions:

1. Trim the ends of the Chinese broccoli and wash it thoroughly.
2. Bring a large pot of water to a boil and blanch the Chinese broccoli for about 2-3 minutes until tender but still vibrant. Drain and set aside.
3. In a wok, heat vegetable oil over medium heat. Add garlic and sauté until fragrant.
4. Add the oyster sauce, soy sauce, sesame oil, water, and sugar. Stir to combine.
5. Toss the blanched Chinese broccoli into the sauce, stirring until evenly coated.
6. Serve immediately as a side dish to your main course.

Chinese Broccoli with Oyster Sauce is an easy yet flavorful dish that brings a touch of authenticity to your meal. The tender greens paired with the savory sauce offer a perfect contrast of flavors. This dish makes an excellent side for any Chinese feast, adding both nutrition and taste without much effort, ideal for a quick Saturday dinner.

Shrimp Fried Rice

Shrimp Fried Rice is a hearty and flavorful dish that combines succulent shrimp with savory fried rice. With the addition of vegetables and a delicious soy-based sauce, this dish is a great way to use leftover rice and create a quick, satisfying meal. Whether you enjoy it as a main course or as a side to your Chinese feast, Shrimp Fried Rice is a versatile and crowd-pleasing choice for your weekend meal.

Ingredients:

• 1 lb shrimp (peeled and deveined)
• 4 cups cooked rice (preferably day-old)
• 1/2 cup peas and carrots (frozen or fresh)
• 1/2 onion (chopped)
• 2 eggs (beaten)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil
• 2 cloves garlic (minced)
• 2 green onions (sliced)

Instructions:

1. Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat. Add shrimp and cook until pink and opaque, about 3-4 minutes. Remove shrimp and set aside.
2. In the same wok, add the remaining vegetable oil. Stir-fry garlic and onion until fragrant.
3. Add peas and carrots and stir-fry for another 2 minutes.
4. Push the vegetables to one side of the wok and pour beaten eggs into the other side. Scramble the eggs until fully cooked.
5. Add the cooked rice and shrimp to the wok. Drizzle with soy sauce and sesame oil. Stir-fry everything together until well combined.
6. Garnish with green onions and serve hot.

Shrimp Fried Rice is an excellent way to transform simple ingredients into a delicious and satisfying meal. The combination of tender shrimp, fluffy rice, and savory sauce makes it a perfect choice for a Saturday lunch or dinner. Plus, it’s a great option for using up leftover rice and vegetables, ensuring minimal waste while still delivering maximum flavor.

Hot and Sour Soup

Hot and Sour Soup is a traditional Chinese soup known for its spicy, tangy, and aromatic flavors. This hearty, comforting dish combines a variety of ingredients such as mushrooms, bamboo shoots, and tofu, all soaked in a flavorful broth. It’s perfect for a Saturday meal when you’re craving something warm, satisfying, and full of depth. Whether served as a starter or a main course, Hot and Sour Soup is a favorite for its balance of spice and acidity.

Ingredients:

• 4 cups chicken broth
• 1/2 cup dried shiitake mushrooms (soaked and sliced)
• 1/2 cup bamboo shoots (sliced)
• 1/2 block tofu (sliced into strips)
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon chili paste
• 1 teaspoon sugar
• 1/2 teaspoon ground white pepper
• 1 tablespoon cornstarch (mixed with 2 tablespoons water)
• 1 egg (beaten)
• 2 tablespoons sesame oil
• 2 green onions (sliced)

Instructions:

1. In a large pot, bring chicken broth to a simmer. Add the mushrooms, bamboo shoots, and tofu.
2. Stir in soy sauce, rice vinegar, chili paste, sugar, and white pepper. Let the soup simmer for 5-10 minutes to allow the flavors to meld.
3. Stir in the cornstarch mixture to thicken the broth slightly.
4. Slowly pour in the beaten egg while stirring the soup gently to create egg ribbons.
5. Add sesame oil and green onions for extra flavor.
6. Serve hot, garnished with additional green onions if desired.

Hot and Sour Soup is the perfect way to kick off a Chinese-inspired Saturday meal. Its bold flavors and warming broth are perfect for any occasion, whether you’re enjoying a quiet night at home or serving it as part of a larger spread. This dish provides the ideal balance of heat, tang, and comfort, making it a favorite for both the spice-loving and those seeking a nourishing, flavorful soup.

Kung Pao Chicken

Kung Pao Chicken is a classic Chinese dish known for its vibrant flavors, combining savory chicken with the bold kick of dried chilies, crunchy peanuts, and a rich, flavorful sauce. This dish is perfect for a Saturday meal when you’re craving something savory, spicy, and satisfying. The balance of spicy, salty, and sweet elements creates a tantalizing combination that will please any palate. Whether served with steamed rice or noodles, Kung Pao Chicken makes for a satisfying meal that’s easy to make at home.

Ingredients:

• 1 lb boneless chicken breast (cut into bite-sized cubes)
• 1/2 cup roasted peanuts
• 6-8 dried red chilies
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon hoisin sauce
• 1 tablespoon sugar
• 1 tablespoon cornstarch (mixed with 2 tablespoons water)
• 1 tablespoon vegetable oil
• 3 cloves garlic (minced)
• 1 tablespoon ginger (minced)
• 1/4 cup green onions (chopped)

Instructions:

1. In a small bowl, mix soy sauce, rice vinegar, hoisin sauce, sugar, and cornstarch-water mixture to create the sauce. Set aside.
2. Heat vegetable oil in a wok over medium-high heat. Add the chicken cubes and stir-fry until golden brown and cooked through. Remove the chicken and set aside.
3. In the same wok, add garlic, ginger, and dried chilies. Stir-fry until fragrant (about 30 seconds).
4. Add the sauce to the wok and bring to a simmer. Once the sauce thickens, add the chicken back into the wok and toss to coat in the sauce.
5. Stir in peanuts and green onions, and cook for an additional minute.
6. Serve hot with steamed rice.

Kung Pao Chicken is a delightful dish that offers the perfect balance of spicy, savory, and crunchy elements. It’s ideal for those who enjoy a bit of heat in their meals, but it’s also customizable for varying spice levels. This dish is easy to prepare and packed with flavor, making it a great option for a busy Saturday night or any meal craving bold Chinese flavors.

Beef and Broccoli Stir-Fry

Beef and Broccoli Stir-Fry is a delicious and healthy Chinese dish that combines tender slices of beef with vibrant, crisp broccoli in a savory sauce. This recipe is a great go-to for a quick, nutritious meal that doesn’t compromise on flavor. The tender beef and crunchy broccoli are coated in a rich soy-based sauce that’s slightly sweet, savory, and full of umami. It’s a fantastic dish to make for a Saturday dinner when you’re looking for a satisfying, well-balanced meal.

Ingredients:

• 1 lb flank steak (sliced thinly against the grain)
• 2 cups broccoli florets (steamed or blanched)
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 2 cloves garlic (minced)
• 1 tablespoon ginger (minced)
• 1 tablespoon vegetable oil (for stir-frying)

Instructions:

1. In a small bowl, combine soy sauce, oyster sauce, hoisin sauce, sesame oil, and sugar to make the sauce. Set aside.
2. Heat vegetable oil in a wok or large skillet over medium-high heat. Add the beef slices and stir-fry until browned and just cooked through, about 3-4 minutes. Remove the beef and set aside.
3. In the same pan, add garlic and ginger, cooking for 30 seconds until fragrant.
4. Add the steamed or blanched broccoli to the pan and stir-fry for 2 minutes.
5. Return the beef to the wok, add the sauce, and stir to coat everything evenly.
6. Serve hot with steamed rice.

Beef and Broccoli Stir-Fry is a wonderfully balanced dish that brings together tender beef and fresh broccoli in a savory, sweet sauce. It’s an easy dish to prepare for a weekend meal and pairs perfectly with rice. The flavors are rich and satisfying, yet light enough to be enjoyed as part of a well-rounded meal. This dish is great for anyone who enjoys hearty, healthy stir-fries packed with flavor.

Chinese Eggplant with Garlic Sauce

Chinese Eggplant with Garlic Sauce is a flavorful, aromatic dish that brings together soft, tender eggplant and a savory, spicy garlic sauce. The eggplant absorbs the rich sauce, resulting in a comforting and deeply satisfying dish. This vegetarian option is perfect for a Saturday meal when you’re looking for something full of flavor yet light and healthy. The garlic sauce is the star of this dish, giving the eggplant a bold and savory taste that pairs wonderfully with rice or noodles.

Ingredients:

• 2 medium Chinese eggplants (sliced into bite-sized pieces)
• 2 tablespoons vegetable oil
• 4 cloves garlic (minced)
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1 teaspoon chili paste (optional for heat)
• 1 tablespoon cornstarch (mixed with 2 tablespoons water)
• 1 tablespoon sesame oil
• 1 tablespoon green onions (chopped, for garnish)

Instructions:

1. Heat vegetable oil in a wok or large skillet over medium heat. Add the eggplant and cook until soft and slightly browned, about 6-8 minutes. Remove from the pan and set aside.
2. In the same pan, add garlic and cook for 30 seconds until fragrant.
3. Add soy sauce, rice vinegar, sugar, and chili paste (if using). Stir until the sauce comes together.
4. Stir in the cornstarch-water mixture to thicken the sauce slightly.
5. Return the eggplant to the pan, tossing it to coat in the sauce.
6. Drizzle with sesame oil and garnish with green onions.
7. Serve hot with steamed rice or noodles.

Chinese Eggplant with Garlic Sauce is a flavorful, savory dish that highlights the soft, tender texture of eggplant combined with a rich, garlicky sauce. It’s a fantastic vegetarian dish that doesn’t sacrifice flavor, making it a perfect choice for those looking to enjoy a satisfying yet light meal on a Saturday. The dish can easily be adjusted to suit different spice preferences and pairs beautifully with rice or noodles.

Sweet and Sour Pork

Sweet and Sour Pork is a beloved Chinese dish featuring crispy pork coated in a tangy and sweet sauce. The combination of the crispiness of the pork, the vibrant vegetables, and the bold, flavorful sauce makes it a crowd-pleasing favorite. This dish is perfect for a Saturday meal when you want something hearty yet light, with a good balance of sweet and savory notes. It’s versatile and can be enjoyed with rice or even as a stand-alone dish, making it perfect for your weekend dinner.

Ingredients:

• 1 lb pork tenderloin (cut into bite-sized cubes)
• 1/2 cup cornstarch
• 1 egg (beaten)
• 1/4 cup vegetable oil (for frying)
• 1/2 bell pepper (cut into chunks)
• 1/2 onion (cut into chunks)
• 1/2 cup pineapple chunks (fresh or canned)

For the sauce:

• 1/4 cup ketchup
• 2 tablespoons soy sauce
• 3 tablespoons rice vinegar
• 3 tablespoons sugar
• 1 tablespoon cornstarch (mixed with 2 tablespoons water)

Instructions:

1. Coat the pork cubes in cornstarch, then dip them into the beaten egg.
2. Heat vegetable oil in a wok or deep fryer. Fry the pork cubes in batches until golden brown and crispy. Remove and set aside on paper towels to drain excess oil.
3. In the same pan, sauté the bell pepper, onion, and pineapple until slightly softened, about 3-4 minutes.
4. In a separate bowl, mix ketchup, soy sauce, rice vinegar, sugar, and cornstarch-water mixture to make the sauce.
5. Pour the sauce into the wok and bring to a simmer, stirring constantly until the sauce thickens.
6. Add the crispy pork back into the pan and toss to coat in the sauce.
7. Serve immediately with steamed rice or noodles.

Sweet and Sour Pork is a delightful and satisfying dish, offering a perfect balance of tangy, sweet, and savory flavors. The crispy texture of the pork, combined with the fresh vegetables and vibrant sauce, makes it a great option for a weekend meal. This dish is a family favorite and is sure to impress anyone at your table, whether enjoyed as a main course or paired with other dishes.

Chicken with Black Bean Sauce

Chicken with Black Bean Sauce is a savory and aromatic dish that features tender chicken cooked in a flavorful black bean sauce. The black beans add a salty, umami-packed depth to the sauce, while garlic, ginger, and chilies enhance the overall flavor profile. This dish is perfect for a Saturday evening when you’re looking for a dish that’s bold, spicy, and comforting. It pairs beautifully with steamed rice or stir-fried noodles, offering a satisfying and delicious meal.

Ingredients:

• 1 lb chicken breast (cut into bite-sized pieces)
• 1 tablespoon fermented black beans (rinsed and mashed)
• 2 tablespoons soy sauce
• 1 tablespoon rice wine
• 1 tablespoon hoisin sauce
• 1 teaspoon sugar
• 2 tablespoons vegetable oil
• 2 cloves garlic (minced)
• 1 tablespoon ginger (minced)
• 1/2 bell pepper (sliced)
• 2 green onions (chopped)
• 1/2 teaspoon chili paste (optional)

Instructions:

1. In a bowl, mix the soy sauce, rice wine, hoisin sauce, and sugar to make the marinade. Add the chicken pieces and marinate for at least 20 minutes.
2. Heat vegetable oil in a wok or skillet over medium-high heat. Add the garlic, ginger, and black beans, stirring for about 30 seconds until fragrant.
3. Add the marinated chicken and stir-fry until the chicken is cooked through, about 5-6 minutes.
4. Add the bell pepper and green onions, stir-frying for an additional 2 minutes.
5. If you like some heat, add chili paste to taste.
6. Serve hot with steamed rice or stir-fried noodles.

Chicken with Black Bean Sauce is a dish that combines bold flavors with comforting ingredients. The black bean sauce gives the dish a deep umami flavor, while the tender chicken and crunchy vegetables provide a satisfying contrast. It’s an easy-to-make, flavorful dish perfect for a Saturday meal that’s sure to impress anyone who enjoys bold, savory Chinese flavors.

Chinese Steamed Buns (Baozi)

Chinese Steamed Buns, or Baozi, are soft, fluffy buns filled with a savory or sweet filling. The steamed buns are a popular snack or meal across China and can be filled with everything from pork to vegetables or even sweet red bean paste. Making these buns from scratch on a Saturday is a fun and rewarding experience. They’re perfect for a casual weekend meal or as part of a larger Chinese spread.

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon dry yeast
• 1/2 cup warm water
• 1 tablespoon vegetable oil
• 1/4 teaspoon salt

For the filling:

• 1/2 lb ground pork (or any protein of choice)
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sesame oil
• 2 green onions (chopped)
• 1/2 cup cabbage (chopped and sautéed)
• 1/4 teaspoon five-spice powder

Instructions:

1. In a bowl, combine flour, sugar, yeast, salt, and warm water. Stir until a dough forms. Knead for 10-15 minutes until smooth. Cover and let it rise for 1 hour.
2. For the filling, mix ground pork, soy sauce, oyster sauce, sesame oil, green onions, cabbage, and five-spice powder in a bowl.
3. Once the dough has risen, punch it down and divide it into small pieces (about 8-10). Roll each piece into a small ball, then flatten it into a circle.
4. Place a tablespoon of filling in the center of each dough circle and pinch the edges together to seal.
5. Steam the buns in a bamboo steamer or a regular steamer for about 15-20 minutes until fluffy and cooked through.
6. Serve warm and enjoy.

Chinese Steamed Buns (Baozi) are a delicious and fun-to-make dish that can be filled with an assortment of savory or sweet fillings. The fluffy texture of the steamed dough complements the flavorful fillings perfectly. Whether you enjoy them as a snack, appetizer, or part of a meal, these buns will be a hit for your Saturday gathering. Making them at home allows you to personalize the filling, making it a versatile dish that can be tailored to your preferences.

Note: More recipes are coming soon!