Ingredients of soy sauce and ginger, and simple preparations characterize these recipes as classic Hakka fare.

First, freshly ground black pepper and dark soy sauce are all you need to make a dish of chicken thighs. Cook a pot of rice; when the rice cooker clicks off, throw in several handfuls of washed and dried fresh spinach and cover; let stand until spinach wilts and you are ready to serve. Scoop rice and spinach in serving bowls, top with chicken and pan juices and enjoy.

Next is a classic dish of steeped chicken using a technique borrowed from the Cantonese but served with a zesty sauce in the Hakka style. What’s noteworthy here is that the perfectly cooked chicken breasts — lean, moist and smooth — can be used in salads, tacos, sandwiches, casseroles and pasta dishes. Make a double batch and have them on hand for a variety of preparations.

Steep and slice chicken, then scoop rice or noodles into a bowl. Top with salad greens and sliced chicken and dress with the sauce.

SOY-GLAZED BLACK PEPPER CHICKEN
From “The Hakka Cookbook” by Linda Lau Anusasananan

6 bone-in, skin-on chicken thighs, about 2 pounds
1 tablespoon freshly ground or cracked black pepper
2 tablespoons dark soy sauce
Cilantro leaves, for garnish

Trim off and discard large pads of fat from chicken. Rinse chicken and pat dry.

In heavy-bottomed 5 to 6 quart pan or deep 10- or 11-inch frying pan, mix soy sauce and pepper. Add chicken and turn until pieces are completely coated. Arrange chicken, skin side down, in a single layer so that it covers pan bottom completely.

Cover pan tightly and cook over low heat until skin is dark brown, 15 to 20 minutes. Turn chicken and continue cooking until it is no longer pink at the bone (cut to test), 20 to 25 minutes longer. If the juices evaporate before chicken is done, add about 1/4 cup water.

Transfer to serving bowls. Skim off and discard fat from pan juices. Pour pan juices over chicken and garnish with cilantro. Serves 3.

Note: Dark soy sauce is aged longer than regular soy sauce. It can be substituted for this recipe by mixing 4 teaspoons regular soy sauce and 2 teaspoons molasses.

Approximate nutritional information, per serving: per serving: 500 calories, 34 g fat, 9 g saturated fat, 200 mg cholesterol, 750 mg sodium, 2 g carbohydrate, 1 g fiber, no sugar, 43 g protein

STEEPED CHICKEN BREASTS WITH GINGER ONION SAUCE
From “The Hakka Cookbook

6 thin slices fresh ginger, lightly crushed
2 or 3 boneless chicken breast halves, 6 to 10 ounces each

In a 5- to 6-quart pan over high heat, bring about 3 quarts water and ginger to boil. Add chicken, stir to separate pieces, and return to boil. Cover and remove from heat. Let stand until chicken is no longer pink in center of thickest part (cut to test), 17 to 22 minutes.

Lift out chicken using slotted spoon. Immerse in cold water briefly to cool, then drain and let rest for about 5 minutes. Slice chicken across the grain. Or tear meat along the grain into coarse shred to use as desired.

Fresh Ginger Onion Sauce: In a 1-1/2- to 2-cup heatproof bowl, mix 1/3 cup minced fresh ginger, 3 tablespoons minced green onions, including green tops, and 1 tablespoon minced garlic. In 6- to 8-inch frying pan over high heat, warm 1/3 cup vegetable oil until it ripples when pan is tilted, 1 to 2 minutes. Pour hot oil over ginger mixture (it will bubble vigorously) and mix well. Add 1/2 teaspoon kosher salt or to taste.

Approximate nutritional information, per serving (assume 1/2 teaspoon kosher salt): 530 calories, 40 g fat, 3.5 g saturated fat, 110 mg cholesterol, 650 mg sodium, 5 g carbohydrate, no fiber, 1 g sugar, 37 g protein

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Nutritional analysis by Joannie Dobbs, Ph.D., C.N.S.