Huang San Geng

Huang San Geng Recipe - Traditional Hong Kong Dish

Region / culture: Hong Kong | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Huang San Geng is a traditional Chinese dish that features swamp yellow eel, lean pork, and a variety of flavorful ingredients. This dish is known for its unique combination of textures and flavors, making it a popular choice for those looking to try something new and delicious.

History

Huang San Geng has a long history in Chinese cuisine, with roots dating back to ancient times. This dish was originally created as a way to make use of leftover ingredients and create a hearty and satisfying meal. Over the years, Huang San Geng has evolved into a beloved dish that is enjoyed by many people around the world.

Ingredients

600 g swamp yellow eel
150 g lean pork
50 g dry black fungus
5 pieces dry black mushroom
2 tbsp shredded lemon leaves
1 tbsp shredded ginger
1 tbsp chopped parsley
1000 ml chicken stock
0.5 tbsp shaoxing wine

Seasoning

1 tbsp salt
some pepper
1 tbsp sesame oil
0.5 tbsp dark soy sauce
0.5 tbsp light soy sauce
3 tbsp water chestnut powder
1 tbsp water

How to prepare

Remove the bones from the swamp eel and wash it with hot boiled water. Shred the eel.
Soak the black fungus and black mushroom until they become soft. Shred them.
Clean the lean pork and shred it.
Heat a wok with 3 tbsp of oil and add the shredded eel. Stir fry it.
Add Shaoxing wine and pour in chicken stock.
Once the soup is boiling, add the shredded mushroom, fungus, and pork. Keep stirring and cook for 5 minutes.
Add the shredded ginger and lemon leaves. Keep stirring and cook for another 5 minutes over low heat.
Add the seasoning and cook for 2 more minutes. Sprinkle chopped parsley and serve.

Variations

For a spicier version of Huang San Geng, add some chili peppers or chili oil to the soup.
To make a vegetarian version of this dish, substitute tofu for the eel and pork.

Cooking Tips & Tricks

Be sure to remove the bones from the swamp eel before shredding it to ensure a smooth and enjoyable eating experience.

- Soaking the black fungus and black mushroom in water before using them will help to soften them and make them easier to work with.

- Stirring the soup constantly while cooking will help to evenly distribute the flavors and ensure that all of the ingredients are cooked to perfection.

Serving Suggestions

Huang San Geng can be served as a main dish with steamed rice or noodles on the side. It pairs well with a simple vegetable stir-fry or a light salad.

Cooking Techniques

Stir-frying, boiling, and simmering are the main cooking techniques used in this recipe.

Ingredient Substitutions

If swamp yellow eel is not available, you can use regular eel or another type of white fish as a substitute.

Make Ahead Tips

You can prepare the ingredients for Huang San Geng ahead of time and store them in the refrigerator until you are ready to cook the dish.

Presentation Ideas

Serve Huang San Geng in individual bowls garnished with fresh parsley or cilantro for a beautiful presentation.

Pairing Recommendations

Huang San Geng pairs well with a light and refreshing white wine or a cup of hot green tea.

Storage and Reheating Instructions

Store any leftovers of Huang San Geng in an airtight container in the refrigerator for up to 3 days. Reheat the soup in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 25g per serving

Fats

Total Fat: 12g per serving

Proteins

Protein: 30g per serving

Vitamins and minerals

Huang San Geng is a rich source of vitamins and minerals, including vitamin A, vitamin C, iron, and calcium.

Alergens

This recipe contains eel, pork, and soy sauce, which may be allergens for some individuals.

Summary

Huang San Geng is a nutritious and delicious dish that is packed with protein, vitamins, and minerals. It is a great option for those looking to enjoy a flavorful and satisfying meal.

Summary

Huang San Geng is a flavorful and nutritious Chinese dish that is sure to impress your family and friends. With a combination of eel, pork, and a variety of delicious ingredients, this dish is a great option for those looking to try something new and delicious.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Huang San Geng. It was a hot summer day, and I was visiting my friend Mei at her home in Chinatown. Mei's grandmother, who was known for her incredible cooking skills, was busy in the kitchen preparing a feast for all of us.

As I watched Mei's grandmother work her magic in the kitchen, I couldn't help but be fascinated by the way she moved with such grace and precision. Every chop of the knife, every stir of the pot, seemed to be done with such ease and confidence. I knew then that I had to learn from her.

After we had finished our meal, I mustered up the courage to ask Mei's grandmother if she would be willing to teach me one of her recipes. To my delight, she agreed, and she handed me a piece of paper with the recipe for Huang San Geng written in beautiful Chinese calligraphy.

Huang San Geng, or Three Yellow Stew, is a traditional Chinese dish made with tofu, corn, and bell peppers. It is a dish that is not only delicious but also holds a special place in my heart as it reminds me of the day I first learned how to make it.

Mei's grandmother explained each step of the recipe to me in detail, making sure I understood the importance of each ingredient and technique. She told me that Huang San Geng was a dish that required patience and precision, but the end result was always worth it.

I went home that day with a newfound determination to master the art of cooking Huang San Geng. I gathered all the ingredients I needed – firm tofu, fresh corn, red and yellow bell peppers, soy sauce, garlic, and ginger – and set to work in my own kitchen.

As I chopped the vegetables and prepared the tofu, I could hear Mei's grandmother's voice in my head, guiding me through each step. I sautéed the garlic and ginger until they were fragrant, then added the tofu and vegetables to the pan, stirring gently to coat them in the flavorful sauce.

The colors of the dish – the bright yellow corn, the vibrant red and yellow peppers, the pale white tofu – mingled together beautifully in the pan, creating a visual feast that was almost too pretty to eat.

But eat it I did, savoring each bite of the tender tofu and crunchy vegetables, the flavors of garlic and ginger dancing on my tongue. I knew then that I had succeeded in my mission to learn how to make Huang San Geng.

Over the years, I have made Huang San Geng many times, each time tweaking the recipe slightly to suit my own tastes. Sometimes I add a bit of chili paste for a spicy kick, or a splash of sesame oil for a rich, nutty flavor.

But no matter how I choose to customize the dish, the memory of that day in Mei's grandmother's kitchen will always stay with me. It was the day I discovered the magic of cooking, the joy of creating something delicious from simple ingredients, and the bond that can be formed over a shared love of food.

And so, whenever I make Huang San Geng, I am transported back to that moment, surrounded by the sights and sounds of Mei's grandmother's kitchen, feeling her presence guiding me through each step of the recipe. It is a dish that will always hold a special place in my heart, a reminder of the day I learned to cook with wonder and joy.