Chinese Jamaican Food Recipes
Simple Recipes To Try At Home

Jamaican Chicken Chop Suey Recipe

Description:  This is a well-liked dish on the island. It consists of stir-fried veggies cooked in a starchy sauce, optional meats like chicken, pork, or beef, or even seafood like shrimp.

INGREDIENTS

• 4 boneless chicken breasts or boneless chicken thighs
• 3 minced garlic cloves
• 2 finely chopped scallion stalks
• 1 tablespoon of seasoning salt
• 12 teaspoon salt with garlic
• Sugar, half a teaspoon
• Oyster sauce, two tablespoons
• 2 teaspoons dark soy sauce or mushroom sauce
• 1 Tablespoon of hoisin or teriyaki sauce
• 3 Chinese sausages (any sausage will do)
• 1 medium carrot- finely chopped
• 1 large cabbage- cut into small and large pieces
• 1 cup of medium-sized chunks of broccoli
• 1 medium onion, horizontally cut
• 1 small, medium-sized bit of green or red pepper
• Snow peas, sliced into half, 1/2 cup
• 1 teaspoon of oil
• 3 tablespoons of water are diluted with 1 teaspoon of cornstarch

PROCEDURE

• Chicken should be cut into small pieces and added to a bowl with the following ingredients: oyster sauce, teriyaki, hoisin, garlic, scallion, sugar, seasoned salt, and mushrooms or soy sauce.
  
  
• For at least an hour, marinate.
  
  
• If you're using Chinese sausages, boil them for 10 minutes before slicing them thinly at an angle. Place aside.
  
  
• Separately chop the carrot, cabbage, pak choi, broccoli, onion, and snow peas. Place aside.
  
  
• On high heat, warm a sizable skillet or wok. Add oil and chicken when it's heated. About 2-3 minutes later, continue to stir the chicken pieces until they are no longer pink.
  
  
• Carrots are added and stir-fried for one minute. Pak choi and cabbage are then added and stir-fried for another minute.
  
  
• Stir for another minute before adding the broccoli and snow peas.
  
  
• Mix water and cornstarch together. Then add to the vegetables and stir for an additional minute or so.
  
  
• Add the green peppers, onions, and sausages (if using).
  
  
• Following a quick removal from heat and serving, stir the ingredients together.

Chinese Jamaican Fish Tea Soup Recipe

Description: A fusion dish of traditional Jamaican fish tea with Chinese dried and baked fish maw.

INGREDIENTS

• one-pound snapper fish
• Chinese fish maw
• 12 okra, diced into 1/2-inch pieces.
• one litre of chicken broth
• Butter, 2 ounces
• 2 julienned onion stalks
• to taste with salt and pepper
• thyme
• optional Scotch bonnet pepper
• tomatoes to use as a garnish

PROCEDURE

1. Fillet the fish on both sides.
2. Make 1/2-inch cubes out of each fillet. Place aside.
3. Bring to a boil, the remaining fish in a pot with the chicken stock.
4. To detach the fish from the bones while boiling, stir.
5. Discard any parts still in the sieve and strain them into another saucepan.
6. Add salt and pepper to taste and cook over medium heat.
7. Add fish maw and okra.
8. Add thyme and the cut-up fish fillet.
9. Add butter.
10. Add escallion.
11. Garnish with tomatoes and serve.

Jamaican-Chinese Chicken Stir-Fry with Pak Choi Recipe

INGREDIENTS

Description: The blend of Jamaican and Chinese cultures is shown in this Jamaican Chinese Style Stir-Fried Chicken dish with Pak Choi.

• 3 skinless, boneless medium chicken breasts
• Bok Choy, 1 head (large)
• 1 medium-sized head of cabbage, 1 yellow and 1 green zucchini
• 1 diced onion
• Cornstarch, two teaspoons
• Water, 7 teaspoons
• 2 garlic cloves
• two medium carrots.
• For stir-frying, use 5 tablespoons of vegetable or peanut oil.
• Jamaican Pickapeppa Sauce, 6 teaspoons
• Soy sauce, 5 teaspoons
• Brown sugar, 3 tablespoons (optional)

PROCEDURE

1. Use vinegar to clean the chicken. Chicken should be cut into 1-inch-long, thin strips.
   
   
2. One tablespoon of soy sauce and the onion are used to season the chicken.
   
   
3. The chicken should be marinated for 30 minutes in the fridge.
   
   
4. While the chicken is marinating, thinly slice your pak choi crosswise.
   
   
5. The two carrots should be cut into strips and put aside. Slice the cabbage in half, then shred it. Yellow and green zucchini should be chopped up and kept in a container until it is ready to be used.
   
   
6. Soy sauce and pickapeppa sauce should be combined (sugar optional).
   
   
7. Combine water and cornstarch and set aside for later use.
   
   
8. 2 tablespoons of oil are added to a hot wok. Include the garlic. The chicken should be added to the hot oil and stir-fried until it turns a light brown colour.
   
   
9. Chicken stir-fried in oil is placed on paper towels.
   
   
10. Add two tablespoons of oil after washing the wok. Wok heating up. Add the pak choi, carrots, zucchini, and cabbage once the oil is hot. Stir-fry for 5 minutes (avoid allowing the vegetables to become overly soft).
    
    
11. Bok choy should be moved to the sides of the pan using a spoon before the sauce is added to the centre. heat source to a boil.
    
    
12. Add the cornstarch mixture to the sauce after re-stirring. To make the sauce thicker, stir.
    
    
13. Add the chicken and vegetables and combine evenly.

Serve with white rice.

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