Chinese Chives with Salted Pork

Ham Chi Yuk Chau Gau Choi

Preparation info
    • Difficulty


Appears in
Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

  • About

A typical dish of the Chiu Chow people. They often poach their food in seawater—everything from duck and chicken to all manner of seafood. The second step, the stir frying, is an aspect of cookery that the Chiu Chow appropriated from the Cantonese kitchen.


  • 1 (-pound) piece of fresh bacon
  • 8 cups cold water


  1. Boil fresh bacon in the water, to which the salt has been added (to approximate the taste of seawater): boil the water, place the bacon in the water, bring back to a boil, lower heat, and simmer, partially covered, for 3 to 3½ hours, until it is very tender. The boiling process should leave the bacon fat intact, but remove all greasiness.
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