Modu Recipes

Jung Ji-sun's Guangdong-style Chao Fen

A Hong Kong-Guangdong street food delicacy featuring thin, soft noodles made from rice flour and starch, topped with meat, shrimp, and egg, steamed and served with a house-made soy sauce dressing.

🙋 Recommended for

  • ⭐ Those who want to recreate the soft, authentic street-side chao fen they enjoyed in Southeast Asia or Hong Kong
  • ⭐ People looking for a gentle, soothing meal for breakfast or weekend brunch that isn’t too heavy or spicy
  • ⭐ Home cooks wanting to use leftover fridge ingredients like shrimp, pork, and eggs to make a special Chinese dim sum dish

Ingredients needed 🛒2 servings

  • glutinous rice flour 200g
  • potato starch 100g
  • wheat starch 100g
  • minced pork to taste
  • shrimp to taste
  • eggs 2
  • lettuce a little
  • green onion a little
  • vegetable oil a little
  • salt 1g
  • half green onion
  • 1 piece ginger
  • a little coriander root
  • soy sauce 2 tablespoons
  • nuodou oil 1 tablespoon
  • sugar 30g
  • oyster sauce 10g
  • a little coriander leaves (optional)

Recipe 🍳

  1. In a bowl, combine glutinous rice flour 200g, potato starch 100g, and wheat starch 100g, and mix lightly.
  2. Add cold water to the dry ingredients first, mixing thoroughly to prevent lumps. Then gradually add hot water while stirring to form a smooth consistency. Add salt 1g, then strain the mixture twice through a fine sieve to achieve a smooth batter.
  3. Heat a pan and add oil. Sauté sliced green onion, thinly sliced ginger, and coriander root until their aromatic oils are fully released.
  4. Add soy sauce 2 tablespoons and nuodou oil 1 tablespoon to the sautéed base, bring to a boil, then stir in sugar 30g, hot water 200ml, and oyster sauce 10g. Simmer until the sauce reaches a balanced, slightly thick consistency—your custom chao fen sauce is ready.
  5. For the topping: cook minced pork without any seasoning until crumbly. Peel and devein shrimp, then slice thinly. Beat eggs gently and set aside.
  6. Brush vegetable oil generously on the surface of a steamer tray using a brush or kitchen towel. Pour the prepared batter onto the tray and spread it thinly and evenly.
  7. Evenly pour the beaten egg over the thin batter layer, then top with cooked pork, shrimp, shredded lettuce, chopped green onion, and other desired toppings. Steam until the dough becomes completely translucent.
  8. Once fully cooked, use a scraper or spatula to roll the chao fen tightly into long, cylindrical shapes. Slice into bite-sized pieces and arrange neatly on a plate.
  9. Drizzle generously with the pre-prepared house-made soy sauce so the chao fen is well coated and moist. Garnish with coriander leaves if desired.
  1. Mix cold and hot water into glutinous rice flour and starches in order to create a thin batter, then strain through a sieve.
  2. Sauté green onion, ginger, and coriander root, then add soy sauce, nuodou oil, sugar, water, and oyster sauce to simmer and make the special sauce.
  3. Apply oil to a steaming tray, spread the batter thinly, add toppings (egg, meat, shrimp, vegetables), steam, roll up, and serve with sauce.

Cooking tips 💡

  • Never add hot water directly to the dry flour—this will cause clumping and uneven cooking. Always start with cold water to dissolve all lumps before adding hot water.
  • For deeper flavor, let the soy sauce sit for about half a day before using, allowing the aromatics to infuse fully.
  • Even without a dedicated chao fen machine, you can replicate this at home using a regular square steamer or a flat frying pan with a light coat of oil, spreading the batter thinly and scraping it off after cooking.
  • The house-made soy sauce is not overly salty but rich and clean, so be generous when drizzling—it should fully coat the chao fen for perfect balance.

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