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Hokkien Style Chicken with Leeks & Cucumber

Imagine a cool breeze on a sweltering summer's day - now imagine being able to taste that!

That's the first thought that came to mind as I took a bite of dinner.

What a marvelous combination of cool cucumber, leeks and succulent chicken.This dish exemplifies the very essence of Hokkien style cooking - complex but  refined flavors with no 'loud' overtones.

It is one of predominant styles of cooking in Singapore - the others being Cantonese, Teochew & Hakka styles. When I was given this recipe  by one of my Singaporean room mates  at University,  I had to try it and it's stuck with me ever since.

Super quick and easy to fix, this is once again a perfect example of  a few, fresh ingredients coming together in a jiffy to create explosive flavors.



Recipe for

Hokkien Style Chicken with Leeks & Cucumber

Serves 4

Shopping list: 1 boneless, skinless chicken breast (double breast) or 2 boneless, skinless chicken thighs 2 fresh large leeks 1/2 large English cucumber 6 garlic cloves

2 whole red dried chilies 3 tbsp. canola oil

1 tbsp. soy sauce

1 tsp. sea salt

1 tsp. sugar

1/2 cup fresh cilantro


Chicken -  Slice the chicken breasts with a very sharp chefs knife or cleaver into 1/8" thick slices, in the direction of the muscle fibers. Pat dry on kitchen paper towels. Cucumbers - Peel the cucumber and slice in half, lengthwise. Using a teaspoon, scoop out the seeds and discard. Cut diagonally into 1/4" thick slices. Place in a bowl with 1/4 tsp salt. Set aside for 15 minutes. Then rinse with water, drain and set aside.

Dried red chilies - Slit down the middle and discard seeds.

Garlic - Peel and thinly slice into circles.

Cilantro - Wash and finely chop the leaves. Soy Sauce - Measure out & set near stove


Turn the  heat to high and heat the wok for about 30 seconds.

Add oil and heat till it begins to fume. Add garlic slices and stir rapidly for 3 seconds.

Add the leeks and stir for 1 minute.

Add the chicken and stir-fry rapidly for 2 minutes or until the chicken is no longer pink.

Add the soy sauce, sugar, salt and dried chilies & stir for 30 seconds.

Stir in cucumber slices and stir rapidly for another 30 seconds. Taste & adjust seasonings.

Serve immediately with steamed rice.



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