Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Community Forums / Asian Cooking / Hon Sue Gai Recipe??
    Lost? Site Map

    Hon Sue Gai Recipe??

    Go to page 1, 2, 3, 4  Next Page >>
    Tue May 24, 2005 1:02 am
    Regular "Line Cook" Poster
    Does anyone have a recipe for Hon Sue Gai (I've also seen it as Hun Shu Gai) -- with boneless breaded chicken pieces and various Chinese vegetables in a light sauce? My favorite Cantonese restaurant owner retired and left me addicted with no way to get a "fix." Thank you to anyone who can help! icon_biggrin.gif
    Tue May 24, 2005 8:15 pm Groupie
    Sorry it's taking so long for you to get an answer, especially since you posted here in hopes of a quick reply! It doesn't look like anyone is familiar with that particular dish's name.

    I thought that first of all, I'd copy your more detailed description from Recipe Request, in case that rings a bell for anyone.
    Chef #217652 wrote:
    Does anyone have a recipe for Hon Sue Gai (I've also seen it as Hun Shu Gai)? It's a delightful Cantonese dish with breaded boneless pieces of chicken breast and Chinese roast pork, served in a light sauce with (typically) snow peas, water chestnuts, bamboo shoots, bok choy and straw mushrooms. I guess it's the sauce recipe I need and some guidance on the content of the chicken breading. Thanks!!

    Then, I was wondering about the breading, because I do have some recipes for different types of breading. Is the coating white and puffy? Is it darker and firm?

    And the sauce. You say it's light - are you talking about the color or the thickness of the sauce or both? Also, about the sauce flavor - was it mainly salty, or sort of sweet and sour, or a bit sour, or...?

    With a bit more information from you, maybe I can find something that will work. And maybe some other posters will have some helpful ideas, too.

    Thank you for your patience. icon_biggrin.gif
    Tue May 24, 2005 10:55 pm
    Semi-Experienced "Sous Chef" Poster
    I have heard of this & remember seeing at on a few menus at various chinese restaurants; I will do some digging of my own and see what I can find because it definitely exists.
    Tue May 24, 2005 11:23 pm
    Regular "Line Cook" Poster
    Thanks for the response. The breading is light in color and "weight" and the sauce is clear and very soft in flavor -- definitely not sour, not sweet to any great degree, maybe a little salty. I'm guessing it's a cornstarch based recipe, but I don't know what else would be in it. I think it's the same sauce that's often on Chinese mixed vegetable dishes. Does this info help?? Thanks again. icon_cool.gif
    Wed Jun 01, 2005 5:35 pm Groupie
    Chef #217652 wrote:
    Thanks for the response. The breading is light in color and "weight" and the sauce is clear and very soft in flavor -- definitely not sour, not sweet to any great degree, maybe a little salty. I'm guessing it's a cornstarch based recipe, but I don't know what else would be in it. I think it's the same sauce that's often on Chinese mixed vegetable dishes. Does this info help?? Thanks again. icon_cool.gif

    Hi again. Sorry it's taken me so long to get back to you.

    I don't know if this will help or not - I wasn't able to find anything by that name - but I think you could use cornstarch for the breading. You could cut up the chicken, then add flavor or not, depending on your judgement - just salt lightly, or marinate in a mixture of minced (or grated) ginger, soy sauce and a little Chinese wine. If the meat looked dark colored, it was probably marinated in this. If not, probably just salted.

    Then, you can just dust the meat with cornstarch and deep fry it very briefly, to just cook through, for a very light coating. Or, you could beat one egg white (if you beat it very much, it should puff up a lot, or you could just beat it a little), add some cornstarch, coat the meat and deep fry to just cook through.

    Drain the meat, remove most of the oil from the pan and stir-fry the vegetables that have already been cut into appropriate sizes.

    When the vegetables are almost cooked enough, add about a half cup chicken stock, the fried meat, any other cooked meat, bring to a boil and thicken with cornstarch mixed with an equal amount of water. Season to taste with salt and a little Chinese wine. Add a small amount of sesame oil if you like the flavor.

    I hope this helps some.
    Sun Jun 05, 2005 8:11 pm
    Regular "Line Cook" Poster
    icon_biggrin.gif Thank you so much. I will give your suggestions a try. I think maybe I'll meet my craving for Hun Shu Gai after all!

    Chef #1206665
    Tue Mar 17, 2009 1:20 pm
    Newbie "Fry Cook" Poster
    I have eaten this dish many times and have seen it spelled in at least 20 different ways. It is an old cantonese dish and is commonly reffered to as hong shew gai which is not the proper spelling but phonetically correct I think. I have found it on the menu of the restaurant "hay Lemon in Chicago's Chinatown as well as my hometown of Springfield Illinois.

    Being a chef, I have experimented with this dish many times. It is one my favorite dishes. I am not sure about the breading but I think is has flour, cornstarch and eggs in it. The cooked product looks lightly browned but the sauce I think gives it a slight brown color.

    The sauce is made from regular strength chicken broth (real or canned) with only a very small amount of soy sauce to give an ever so light brownish white color. It also has some sesame oil in it which gives it the nutty flavor. The vegetables are as you described. Almost all chinese stir fried dishes marinate the meat first. The marinade for this might be 1Tbl. white vinegar, 1 Tbl. soy sauce, 1tsp minced garlic, 1 tsp sesame oil.

    I will research this and see if I can find a real recipe for it. I do know a few chinese chefs who may have heard of the dish and I will check on that since they could probably whip up a quick test dish for me. I will get back to you when I have a proper recipe.
    Member #610488
    Wed Mar 18, 2009 12:36 am Groupie
    I want to thank you, Chef #1206665, for helping this poster to find a recipe for the dish they are looking for. I look forward to what you are able to determine about how the recipe might be since I am interested in trying out the dish as well.
    Stella Mae
    Wed Mar 18, 2009 2:08 pm Groupie
    This thread is almost four years old, but I like the topic. I'm sure my friend from Hong Kong has heard of this dish.
    Sun Mar 22, 2009 1:12 pm
    Regular "Line Cook" Poster
    Wow. I'm impressed that nearly four years after my initial post the Recipezaar "sleuths" are still on the case! I'll be very interested to see whatever recipe comes through for Hon Su Gai. Thanks! icon_lol.gif
    Fri Apr 24, 2009 7:17 pm
    Regular "Line Cook" Poster
    Hon Sue Gai Kew, or as I have seen it spelled here in Houston at the only three restaurants in town who make it, "Hung Shu Gai Kew", is also one of my favorite dishes. I have looked for the original recipe for the past five years, at least.
    I think that "Chef1206665" on here had good comments to your request. He's on the right track. However the batter is really tricky; I have tried making it several times at home. But I never get the batter exactly as it is in the restaurants here. One key I think is to add about 1/2 tsp of baking soda to the batter, which makes the batter "puff up" when you cook the chicken. (Don't overdo it however, or your chicken will be too salty.) Plus the batter seems to be a wet batter, before the chiken is dipped into it. So I think water is added to the mixture of flour, cornstarch, and baking soda, before dipping the chicken in it. Don't quote me; but I have tried it this way, and it comes slightly closer to the original dish as I have tried it here in Houston.
    The vegetables in this dish are typically the white part of bok choy (sliced), pea pods, water chestnuts, and straw mushrooms. Sometimes I've seen thinly sliced carrots, baby corns and\or celery added as well.
    I look forward to hearing everyone's input to your question as well, since this is an age-old Cantonese recipe, whose secret seems to be tightly guarded.
    Fri Apr 24, 2009 8:27 pm
    Regular "Line Cook" Poster
    Many thanks, Wadester! I think I might give your approach a try this weekend. Yummmmmm... icon_lol.gif
    Sue Lau
    Sun Apr 26, 2009 8:36 am Groupie
    I know this was posted long ago, but for anyone interested,

    Hong Su Gai is battered chicken in brown sauce with vegetables, Cantonese style.
    Here is a recipe for hong sue har (har being shrimp), although it is not battered.
    Stir-Fried Prawns - Hong Kong Style #335282

    You could use the batter recipe in this:
    Batter for Frying - Oriental Recipe #225331
    Sun Apr 26, 2009 12:43 pm
    Regular "Line Cook" Poster
    Thanks for the recipes. I was intrigued to see the batter recipe says you can fry, refrigerate and refry whatever meat you're using and that this makes it even crispier. I'm going to give that a try. icon_biggrin.gif
    Sun Apr 26, 2009 7:53 pm Groupie
    Hi Mugsiewugsie - other people have given many good leads and suggestions. I've never had this particular dish before but possible that I have with another name.

    The sauce sounds like it is very basic sauce that is being used in many Chinese restaurants and if so, I have a feeling that something like this may work fine here. Why don't you just cook this sauce and see if it is somewhat similar in taste to the sauce you are trying to find. The sauce is very simple to make. Of course, the taste of this sauce will improve with other veggies and chicken already stir fried.

    3/4 C water (can sub chicken stock but you may want to try it with water first)
    1/2 tsp salt
    1/2 tsp accent (optional)
    1/2 tsp sugar
    1/2 tsp sesame oil
    dash black pepper
    1 T soy sauce or oyster sauce
    Combine all

    1/2 T cornstarch
    1/2 T water
    Mix these two

    You add the sauce after all things have been fried or stir fried. Add sauce, cover and simmer 3 minutes. Gently add cornstarch/water mixture and simmer for 30 seconds or so.

    To the sauce, you can also add some rice wine.

    Good luck!
    Go to page 1, 2, 3, 4  Next Page >> E-mail me when someone replies to this
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy

    Ideas from

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes Network of Sites