Jung Ji-sun's Guangdong-style Chao Fen

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.

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.