Description
The dish 'Chuka Don' (Chinese Rice Bowl) is a Japanese invention and does not exist on menus in China. The closest authentic equivalent is 'Hui Fan', where meat and vegetables are stir-fried, thickened with broth and starch into a rich gravy, and poured over rice.
Restaurants serving Shi Jin Hui Fan (Mixed Gravy over Rice)
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Rice
- Pork
- Shrimp
- Squid
- Bok choy
- Wood ear mushrooms
- Bamboo shoots
- Chicken broth
- Soy sauce
- Oyster sauce
Instructions
- [Authentic Recipe & Differences]
- (Ingredients) Japanese Chuka Don often includes quail eggs, fish cake, and cabbage. Authentic Chinese 'Shi Jin' (Mixed) uses pork, shrimp, squid, wood ears, bok choy, and bamboo shoots. Quail eggs are rarely included.
- Marinate pork and shrimp with egg white and flash-fry to keep tender.
- Heat oil, fry scallion/ginger, then blast the veg and seafood on high heat.
- Pour in premium clear chicken broth. Season with soy, salt, white pepper, and oyster sauce (Not sweet like the Japanese version).
- Add heavy starch slurry to create a very thick, luscious gravy (Qian).
- Finish with sesame oil (or chicken fat) and pour the massive gravy over hot rice in a deep plate.
Learn more Spice, substitutes, tips
Key spices
Chicken broth and oyster sauce umami
Substitutes at Japanese supermarkets
Japanese Chuka Don packets (but flavor is sweeter)
Pairing
Oolong Tea / Soup
Trivia
[Trivia] 'Hui' is a cooking technique meaning to braise in a thickened gravy. While Japanese Chuka Don is seasoned slightly sweet with soy and sugar, the authentic version relies purely on savory chicken broth and salt, highlighting the ingredients' natural flavors.
Eating tips & etiquette
[Unique Eating] Use a spoon to perfectly coat the rice in the piping hot, thick gravy. The gravy acts as an insulator, keeping the rice dangerously hot until the very last bite.
Allergen
Shrimp, Pork, Soybeans, Wheat