My Global Food Challenge

Hong Kong (2)

Authentic Hong Kong Roast Chicken (Hong Kong)

“This recipe has been in my family for the last 17 years. Believe me when I say, this is the best, tastiest chicken you will ever try. It’s so healthy and smells yummy your next door neighbor will come knocking to your door step!”


1 Cornish hen, cleaned and pat dry
1/2 teaspoon salt
1/2 teaspoon five-spice powder
1/2 teaspoon pepper
1/2 teaspoon salt
4 tablespoons oyster sauce
1/2 tablespoon soy sauce


Rub salt, oyster sauce, and soy onto the skin of the chicken. Rub salt, 5 spice powder, and pepper to the stomach cavity of the chicken.

Leave overnight in the refrigerator. Leave at room temperature for 1 hour. Bake or broil 15 minutes then turn over. Cook the other side for another 15 minutes.

Dig in! Good with hot rice.

Link to My Post on Hong Kong:

Cuisine: Hong Kong, Hongkongese

Main Ingredient: Cornish Hens

Fried Rice (Hong Kong)

“Cooked rice is prepared in a wok along with mushrooms, snow peas, scallions and beaten eggs, flavored with oyster sauce and a little marinade. The fried rice is spooned into a hollowed pineapple shell for serving.”

Yield: 6 Servings


1 large fresh pineapple
3 oz fresh Oriental mushrooms
2 cups cooked rice
2 tbsp peanut oil
¼ lb Chinese snow peas
3 diced scallions
2 eggs, beaten
2 tsp Chef Emeril’s Asian marinade or other Chinese marinade
1 tbsp Oyster sauce


Carefully cut off pineapple top; save top. Scoop out pineapple fruit. In a wok, stir-fry cooked rice and mushrooms in peanut oil for 1 minute. Add snow peas and scallions; stir-fry one more minute. Combine and add eggs, soy sauce, Asian marinade, & oyster sauce; continue to stir-fry 1 minute. Put mixture in the hollowed-out pineapple shell, and put on top until ready to serve. When ready, take off top, and serve with pineapple fruit.

Link to My Post on Hong Kong:

Cuisine: Hong Kong, Hongkongese

Main Ingredient: Rice

File:Hong Kong in Asia (-mini map -rivers).svg

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