Hong Kong is a food lover’s paradise, where you can find everything from dim sum to roast goose to egg tarts. But if you want to eat like a boss in this bustling city, you need to try some of the local specialties that are not as well-known to tourists. One of them is Hong Kong style French toast, a decadent dish that combines bread, butter, eggs, condensed milk and syrup. Another is wings and pork with rice and egg, a hearty meal that will fill you up for hours. Here’s how to make and enjoy these two dishes, and why they are so popular in Hong Kong.
Hong Kong style French toast
Hong Kong style French toast is not your typical breakfast fare. It’s more like a dessert, or a guilty pleasure that you indulge in once in a while. It’s made by sandwiching two slices of thick white bread with butter or peanut butter, then dipping them in beaten eggs and frying them until golden and crispy. The toast is then drizzled with condensed milk and syrup, and sometimes topped with whipped cream or ice cream. The result is a rich and sweet treat that melts in your mouth, with a contrast of textures and flavors.
Hong Kong style French toast originated from the cha chaan teng, or tea restaurants, that serve a fusion of Chinese and Western dishes. These eateries were popular among the working class in the 1950s and 1960s, and offered affordable and filling meals. French toast was one of the items on the menu, along with other dishes like macaroni soup, pineapple buns and milk tea. The cha chaan teng adapted the French toast to suit the local palate, by adding condensed milk and syrup, which are common ingredients in Hong Kong desserts.
To make Hong Kong style French toast at home, you will need the following ingredients:
– 4 slices of thick white bread
– 4 tablespoons of butter or peanut butter
– 2 eggs
– 2 tablespoons of milk
– Oil for frying
– Condensed milk and syrup for serving
The steps are as follows:
1. Spread butter or peanut butter on two slices of bread, and sandwich them with the other two slices. Cut each sandwich into four triangles.
2. In a shallow bowl, whisk the eggs and milk together.
3. Heat some oil in a large skillet over medium-high heat.
4. Dip each triangle of bread in the egg mixture, and fry for about 2 minutes per side, or until golden and crisp.
5. Transfer the toast to a plate, and drizzle with condensed milk and syrup. Enjoy while hot.
Wings and pork with rice and egg
Wings and pork with rice and egg is another dish that you can find in many cha chaan tengs in Hong Kong. It’s a simple but satisfying dish that consists of fried chicken wings, braised pork belly, steamed rice and a fried egg. The chicken wings are marinated in soy sauce, sugar, garlic and ginger, and then deep-fried until crispy and juicy. The pork belly is cooked in a sauce of soy sauce, sugar, star anise, cinnamon and bay leaves, until tender and flavorful. The rice is cooked in the same pot as the pork, so it absorbs the sauce and becomes fragrant and moist. The fried egg is cooked sunny-side up, and adds a touch of richness to the dish.
Wings and pork with rice and egg is a dish that originated from the Hakka people, an ethnic group that migrated from northern China to southern China and other parts of Asia. The Hakka cuisine is known for its use of preserved and dried ingredients, such as salted fish, pickled vegetables and dried mushrooms. Wings and pork with rice and egg is a dish that showcases the Hakka’s skill of making the most of simple and humble ingredients, and turning them into a delicious and satisfying meal.
To make wings and pork with rice and egg at home, you will need the following ingredients:
– 8 chicken wings
– 2 tablespoons of soy sauce
– 1 tablespoon of sugar
– 2 cloves of garlic, minced
– 1 inch of ginger, sliced
– Oil for frying
– 1 pound of pork belly, cut into 1-inch pieces
– 4 cups of water
– 1/4 cup of soy sauce
– 2 tablespoons of sugar
– 2 star anise
– 1 cinnamon stick
– 2 bay leaves
– 2 cups of jasmine rice, rinsed and drained
– 4 eggs
– Salt and pepper to taste
The steps are as follows:
1. In a large bowl, toss the chicken wings with the soy sauce, sugar, garlic and ginger. Marinate for at least 30 minutes, or up to overnight in the refrigerator.
2. In a large pot, bring the water, soy sauce, sugar, star anise, cinnamon and bay leaves to a boil. Add the pork belly, and simmer for about an hour, or until the pork is tender.
3. Remove the pork from the pot, and set aside. Reserve the cooking liquid.
4. Heat some oil in a large skillet over high heat. Fry the chicken wings for about 15 minutes, turning occasionally, or until golden and crisp. Drain on paper towels, and keep warm.
5. In the same pot that you cooked the pork, bring the cooking liquid to a boil. Add the rice, and stir well. Reduce the heat to low, and cover the pot with a lid. Cook for about 20 minutes, or until the rice is cooked and the liquid is absorbed.
6. In another skillet, heat some oil over medium-high heat. Crack the eggs, and fry them for about 3 minutes, or until the whites are set and the yolks are runny. Season with salt and pepper.
7. To serve, divide the rice among four plates. Top each plate with two chicken wings, some pork belly and a fried egg. Enjoy with some chili sauce or vinegar if desired.
These two dishes are examples of how Hong Kong cuisine is a blend of influences from different cultures and regions. They are also examples of how you can eat like a boss in Hong Kong, by enjoying the rich and diverse flavors that the city has to offer. Whether you are in the mood for something sweet or savory, you can find it in Hong Kong. And if you can’t make it to Hong Kong, you can always make these dishes at home, and experience a taste of this amazing city.
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