Articles by Deh-Ta Hsiung

Deh-Ta Hsiung is an acknowledged expert on Chinese food and cookery - besides being the author of several best-selling books and a food and wine consultant for Chinese restaurants and food manufacturers, he is also a tutor of renown. You can find him online at

Hot chillis and diced chicken

Also known as 'Kung Bo' or 'Gong Bao' chicken, this is another famous Sichuan dish that has become popular throughout the world. It is reputed to have been one of Chairman Mao's favourites.

Diced chicken in hot bean sauce

We are now in Sichuan, famous for its richly flavoured and piquant dishes. The chilli bean paste called for in his recipe can be substituted by crushed yellow bean paste mixed with chilli sauce.

Chicken balls and mushrooms

Do not be deceived by the name of this dish into thinking that we are using a certain part of the chicken's anatomy: the balls are in fact chicken meat cut into small pieces so that when they are cooked, they will look like little round balls.

Diced chicken and lychees

This recipe is traditionally given to a young person on reaching puberty as an extra boost to his or her reproductive system.

Diced chicken with green peppers

This is a Cantonese recipe. It is very colourful and delicious, but it calls for a few rather unusual ingredients which can be either omitted or substituted.

Diced chicken breast with celery

This recipe was passed on to me by my mother, who in turn learnt it from her mother, so it's a truly traditional family recipe.

Egg-flower soup

If stock is not available, a chicken stock cube dissolved in water may be used as substitute but it will have a quite different flavour.

Hot and sour soup

Hot and sour soup is an old favourite for most people who frequent Peking and Sichuan restaurants. It is one of the few Chinese thick soups.