Monday 17 June 2019

How to make 'Happy family' - an American-Chinese recipe founded in San Francisco


Happy Family
Happy Family
Happy Family
Kwoklyn Wan .
Chinese Takeaway Cookbook

Kwoklyn Wan grew up in the kitchens of Chinese takeaways and restaurants with his brother Gok, now a style guru. Kwoklyn’s Chinese Takeaway Cookbook is the holy grail of trade-secret recipes, so you can create your favourite Chinese takeaway and Cantonese restaurant dishes.

Happy family

Happy Family

A mixture of char siu pork, chicken, beef and seafood served with mixed vegetables in a rich, aromatic gravy, this is an American-Chinese recipe founded in Chinatown, San Francisco, by Chinese immigrants who had moved to the USA to work in the mines and on the railways.

Prep: 5 minutes.

Cooking: 7 minutes.

Serves 4


2 tbsp groundnut oil

1 garlic clove, crushed

1 onion, diced

40g (1½oz) chicken breast fillet, sliced

1 red (bell) pepper, de-seeded and diced

1 carrot, sliced

40g (½ cup) small broccoli florets

40g (½ cup) sugar snap peas, cut into bite-sized pieces

30g (¼ cup) tinned bamboo shoots

3 baby corn cobs, halved lengthways

40g (¼ cup) tinned water chestnuts, cut into bite-sized slices

8 king prawns (tiger shrimp), shelled and de-veined

40g (1½oz) Chinese Roast BBQ Pork cut into bite-sized slices (see panel below)

40g (1½oz) fillet steak, sliced

1 tbsp light soy sauce

½ tbsp dark soy sauce

2 tbsp oyster sauce

1 tsp granulated sugar

¼ tsp salt

¼ tsp white pepper

120ml (½ cup) chicken stock

1 tbsp cornflour (cornstarch) mixed with 2 tbsp water

1 tsp sesame oil


1. Heat the groundnut oil in a wok over a medium-high heat, add the garlic and onion and fry for 1 minute. Add the chicken and fry for 2 minutes, then add the remainder of the vegetables and stir-fry for 2 minutes.

2. Add the prawns, pork and the beef, stir-fry for a minute and then add the soy sauces, oyster sauce, sugar, salt, pepper and stock. Bring to the boil, turn down the heat and simmer for 2 minutes.

3. Stir in the cornflour mixture to thicken the sauce, then remove from the heat, stir in the sesame oil and serve.

Kwoklyn Wan .

Extracted from The Chinese Takeaway Cookbook by Kwoklyn Wan (Quadrille £15) Photography: Sam Folan

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