Chinese Family Wok Supper

1. FINAL MENU

• Name of the meal: Chinese Family Wok Supper
• Cuisine type: Chinese
• Serve time: 17:00

This menu delivers the hallmark pleasures of home-style Chinese cooking — fast, high-heat wok technique for glossy, savory chicken and quick-cooking greens, rice transformed by a hot wok into fragrant egg fried rice, and a bright smashed-cucumber salad to cut the richness. The result is immediate, textural, and perfectly suited to a family table where everything is best eaten hot from the pan.

• Wok-seared soy-garlic chicken with scallions
• Egg fried rice (finished in wok)
• Garlic-ginger baby bok choy
• Smashed cucumber salad with black vinegar and sesame (finish just before serving)
• Honey-Lemon Jasmine Spritz — kid-friendly drink
• Dry Riesling (adult beverage) — 1 bottle
• Chili oil (optional) ⁰

2. FULLY EXECUTABLE RECIPES

Wok-seared soy-garlic chicken with scallions

Equipment

• 12-inch (30 cm) carbon-steel or heavy 12-inch stainless steel wok or large skillet
• Large mixing bowl (1.5–2 L)
• Measuring spoons and cups
• Instant-read thermometer
• Knife and cutting board
• Tongs or long spatula
• Plate for finished chicken, paper towel

Ingredients

• Boneless skinless chicken thighs — 600 g (about 6 medium thighs) ⁺
• Light soy sauce — 60 ml (4 tbsp) ⁺
• Oyster sauce — 15 ml (1 tbsp) ⁺
• Shaoxing wine — 15 ml (1 tbsp) ⁺
• Rice vinegar — 15 ml (1 tbsp) ⁺
• Granulated sugar — 4 g (1 tsp) ⁺
• Cornstarch — 18 g (1.5 tbsp) ⁺
• Sesame oil — 5 ml (1 tsp) ⁺
• Vegetable oil (neutral) — 30 ml (2 tbsp) ⁺
• Garlic — 3 large cloves, minced (≈9 g) ⁺
• Fresh ginger — 20 g, peeled and minced (≈1 tbsp) ⁺
• Scallions — 4, cut into 3 cm lengths (white and green parts separated) ⁺
• Ground white pepper — 0.5 g (1/4 tsp)
• Salt — 2 g (1/3 tsp)

Practical substitutions:

• Oyster sauce → hoisin (use 15 ml hoisin + reduce sugar to 1/2 tsp) if oyster sauce unavailable.
• Shaoxing wine → dry sherry (same amount) or omit and add 5 ml water + 1/4 tsp sugar.

Cooking / Baking

• Total cook time: 22 minutes (12 min active cooking + 10 min prep overlap allowed)

Instructions

1. Cold start: Pat chicken thighs dry and slice across the grain into 2 cm strips. Put into mixing bowl.
2. In the bowl, add 30 ml light soy (half), 15 ml Shaoxing wine, 15 ml oyster sauce, 15 ml rice vinegar, 4 g sugar, 5 ml sesame oil, 18 g cornstarch, and 2 g salt. Toss until all pieces are evenly coated. Set bowl on counter (no long marinate required).
3. Mince garlic and ginger, separate scallion whites and greens.
4. Place wok on high heat until very hot (smoke point for a moment) — about 2–3 minutes; add 30 ml vegetable oil and swirl.
5. Working quickly, add half the chicken in a single layer (do not overcrowd). Sear 2–3 minutes without moving until underside browns, toss and cook remaining 2–3 minutes until no pink remains and internal temp reaches 74 °C (165 °F). Transfer to plate and repeat with remaining chicken. Total searing per batch ~5–6 min.
6. With wok over high heat and about 1 tbsp of fond left, add garlic and ginger, stir 30 seconds until fragrant. Add remaining 30 ml light soy + 15 ml oyster sauce mixture from step 2 if any is left and bring to a glossy simmer (30–45 sec).
7. Return all chicken to the wok, add scallion whites, toss 60–90 seconds until sauce glazes chicken and scallions are slightly softened. Taste and adjust (do not add chilies to shared base).
8. Remove to serving plate; sprinkle scallion greens on top and serve immediately (aim to finish within 5 minutes of serve time).

---

Egg fried rice (finished in wok)

Equipment

• 12-inch wok or large nonstick skillet (can be same wok used for other dishes)
• Large shallow tray or plate (to spread cooked rice)
• Spatula
• Mixing bowl, whisk
• Measuring spoons and cups

Ingredients

• Uncooked jasmine rice — 360 g (2 cups) ⁺ → will yield ~5.5–6 cups cooked rice (used across rice and fried rice) ⁺
• Cooked jasmine rice (from same-day cooking) — all cooked yield from above
• Large eggs — 4 large ⁺
• Light soy sauce — 30 ml (2 tbsp) ⁺
• Sesame oil — 5 ml (1 tsp) ⁺
• Vegetable oil — 30 ml (2 tbsp) ⁺
• Scallions — 2, finely sliced (green parts only) ⁺
• Salt — 2 g (1/3 tsp) ⁺
• Ground white pepper — 0.5 g (1/4 tsp)

Practical substitutions:

• Use leftover cold rice if available; if rice is a bit wet, spread on tray and let steam off 5–10 minutes before frying.

Cooking / Baking

• Total cook time: 14 minutes (6 min prep + 8 min wok time)

Instructions

1. Use the cooked jasmine rice you made earlier; fluff with fork and spread on a tray to let steam off for a few minutes (this prevents clumping).
2. Beat 4 eggs lightly with 1 g salt in a bowl.
3. Heat wok over high heat until very hot. Add 15 ml vegetable oil and swirl. Pour eggs, scramble quickly to soft curds, transfer eggs to a bowl (30–45 sec).
4. Add remaining 15 ml vegetable oil, add cold cooked rice in handfuls, pressing and breaking any large clumps; stir-fry 3–4 minutes until grains separate and rice is hot.
5. Return scrambled eggs to the wok, add 30 ml soy sauce, 5 ml sesame oil, 0.5 g white pepper, and 2 sliced scallions (green parts). Stir 2–3 minutes until seasoning is evenly distributed and rice is hot through.
6. Taste and adjust salt only if necessary. Transfer to serving bowl and keep hot. Finish in the wok so this should complete right at serve time.

---

Garlic-ginger baby bok choy

Equipment

• 12-inch wok or 10–12 inch skillet
• Knife and cutting board
• Tongs

Ingredients

• Baby bok choy — 600 g (about 8 small heads), halved lengthwise ⁺
• Garlic — 3 cloves, thinly sliced (≈9 g) ⁺
• Fresh ginger — 10 g, julienned (≈1 tsp) ⁺
• Vegetable oil — 15 ml (1 tbsp) ⁺
• Light soy sauce — 10 ml (2 tsp) ⁺
• Salt — 1 g (1/4 tsp) ⁺

Practical substitutions:

• Bok choy → Chinese broccoli (gai lan) – increase cook time by 1–2 minutes.

Cooking / Baking

• Total cook time: 10 minutes (5 min prep + 5 min cook)

Instructions

1. Trim bok choy and halve lengthwise. Rinse and drain.
2. Heat wok on high with 15 ml vegetable oil until shimmering.
3. Add garlic and ginger, stir 20–30 seconds until aromatic. Add bok choy cut-side down, press with spatula for 1 minute, then toss and stir-fry 2–3 minutes until stems are tender-crisp.
4. Add 10 ml soy and 1 g salt, toss 30–60 seconds and remove to serving dish. Finish close to serve (within ~5 minutes).

---

Smashed cucumber salad with black vinegar and sesame (finish just before serving)

Equipment

• Mixing bowl
• Knife and cutting board
• Mortar or small bowl for mixing dressing
• Paper towels

Ingredients

• English cucumbers — 2 large (about 600 g total) ⁺
• Black vinegar (Chinkiang) — 30 ml (2 tbsp) ⁺
• Light soy sauce — 15 ml (1 tbsp) ⁺
• Sesame oil — 15 ml (1 tbsp) ⁺
• Granulated sugar — 4 g (1 tsp) ⁺
• Garlic — 1 clove, minced (≈3 g) ⁺
• Toasted sesame seeds — 9 g (1 tbsp) ⁺
• Salt — 2 g (1/3 tsp) ⁺

Practical substitutions:

• Black vinegar → rice vinegar + 1/2 tsp soy for acidity if unavailable.

Cooking / Baking

• Total cook time: 9 minutes (all prep; dress at finish)

Instructions

1. Wash cucumbers, then smash each with the flat side of a knife and chop into 3–4 cm pieces. Place in a colander, sprinkle 2 g salt, toss, and let sit 5 minutes; then blot dry on paper towels to remove excess water.
2. In small bowl mix black vinegar, 15 ml soy, 15 ml sesame oil, 4 g sugar, and minced garlic until sugar dissolves.
3. Toss cucumbers with dressing immediately and sprinkle 9 g toasted sesame seeds. Serve immediately — finishing at or within a few minutes of the 17:00 serve time to keep cucumbers crisp.

---

Honey-Lemon Jasmine Spritz — kid-friendly drink

Equipment

• Pitcher (1.5 L)
• Tea kettle
• Measuring spoons and cups
• Ice and tall glasses

Ingredients (total for 4 servings, each ≈250 ml)

• Jasmine tea bags — 3 bags (or 6 g loose jasmine tea) ⁺
• Water (for brewing) — 600 ml ⁺
• Fresh lemon juice — 60 ml (from ~2 lemons) ⁺
• Honey — 40 g (about 2 tbsp) ⁺
• Sparkling water — 400 ml ⁺
• Ice — as needed (not in shopping list)

Practical substitutions:

• Jasmine tea → Earl Grey or green tea if jasmine unavailable (flavor will change).

Cooking / Baking

• Total prep time: 12 minutes (brewing + chilling briefly)

Instructions

1. Brew 600 ml water with 3 jasmine tea bags for 3 minutes, remove tea, and stir in honey until dissolved. Cool at room temp 8–10 minutes, then add lemon juice.
2. Just before serving, add 400 ml chilled sparkling water and ice in glasses. Pour ~250 ml per serving. Chill 30 minutes ahead if desired but not required.

---

Adult beverage: Dry Riesling — purchased

Equipment

• Wine glasses

Ingredients

• Dry or off-dry Riesling — 1 bottle (750 ml) (e.g., German Riesling Kabinett or Alsace Riesling recommended)

Cooking / Baking

• Total prep time: none (purchase + chill)

Instructions

1. Chill bottle to 8–10 °C before serving. Pour 150–180 ml per adult.

---

3. LINEAR TIMELINE (16:18–17:00)

• 16:18: Rice — Measure 360 g (2 cups) jasmine rice; place in fine sieve and rinse under cold water until runoff is clear (about 2 minutes). Drain.
• 16:20: Rice — Add rinsed rice to 2 L saucepan with 625 ml (2 1/2 cups) water and 1/2 tsp (2 g) salt. Cover and bring to a vigorous boil over high heat.
• 16:26: Rice — Reduce heat to low, keep covered, and simmer gently for 14 minutes (do not lift lid).
• 16:36: Chicken — While rice simmers, slice 600 g chicken thighs into 2 cm strips. In a bowl combine 30 ml soy, 15 ml Shaoxing, 15 ml oyster sauce, 15 ml rice vinegar, 4 g sugar, 5 ml sesame oil, 18 g cornstarch, and 2 g salt; toss chicken to coat. Mince 3 garlic cloves and 20 g ginger; separate scallion whites and greens. Set wok and utensils ready.
• 16:40: Rice — Turn off heat and let rice rest covered for 10 minutes.
• 16:44: Cucumber salad — Smash and chop 2 cucumbers into 3–4 cm pieces, lightly salt with 2 g and let drain in a colander; mix dressing (30 ml black vinegar, 15 ml soy, 15 ml sesame oil, 4 g sugar, 1 minced garlic clove) in a small bowl but do NOT toss the cucumbers yet.
• 16:48: Chicken — Heat wok on high until very hot. Add 30 ml vegetable oil and swirl. Add half the chicken and sear 2–3 minutes without moving then toss and cook 2 more minutes; transfer to plate and repeat for remaining chicken (total searing time ~5–6 minutes per batch). (If pan is small, work in two batches.)
• 16:50: Rice — After rice rest ends, remove lid and fluff rice with fork; spread rice on a large shallow tray or plate to let steam off and cool slightly for fried rice.
• 16:52: Bok choy & Fried rice prep — While chicken rests briefly, halve bok choy and slice remaining scallions for fried rice. Heat wok again: add 15 ml vegetable oil, add 3 sliced garlic cloves and 10 g ginger, stir 20–30 seconds.
• 16:52: Bok choy — Add bok choy cut-side down, press briefly, stir-fry 1–2 minutes, then toss 2–3 minutes until stems are tender-crisp; add 10 ml soy and 1 g salt, toss 30–60 seconds and transfer to serving dish (aim to finish bok choy by ~16:56).
• 16:54: Fried rice prep — Beat 4 eggs with 1 g salt in a bowl; heat same wok over high, add 15 ml oil, pour eggs and scramble briefly into soft curds; transfer eggs to small bowl (30–45 sec).
• 16:56: Chicken — Return all seared chicken to wok, add minced garlic/ginger and remaining sauce components (if any), add scallion whites and toss 60–90 seconds until glossy; internal temp should be >=74 °C (check with thermometer). Remove to warm plate and tent lightly; chicken should finish around 16:58.
• 16:56: Fried rice — Add remaining 15 ml oil to hot wok, add cooled cooked rice and stir-fry 3–4 minutes until hot and grains separate.
• 16:58: Fried rice — Return scrambled eggs to wok, add 30 ml soy sauce, 5 ml sesame oil, 0.5 g white pepper and sliced scallion greens, stir 2–3 minutes until evenly mixed and hot through. Finish fried rice at 17:00.
• 16:58: Cucumber salad — Toss drained cucumbers with dressing and sesame seeds; transfer to serving bowl (finish immediate to keep crisp).
• 17:00: Serve — Plate chicken, place bok choy and fried rice in serving dishes, set smashed cucumber salad on table, pour kid spritz and chilled Riesling at table. Serve at exactly 17:00.

4. CONSOLIDATED SHOPPING LIST

Produce

• Garlic — 1 head (≈8–10 cloves) ⁺
• Fresh ginger — 50 g fresh root ⁺
• Scallions (spring onions) — 8 stalks ⁺
• English cucumbers — 2 large (≈600 g) ⁺
• Baby bok choy — 600 g (about 8 small heads) ⁺
• Lemons — 2 lemons (for 60 ml juice) ⁺

Meat / Seafood

• Boneless skinless chicken thighs — 600 g ⁺

Dairy

• Large eggs — 4 large ⁺

Dry Goods / Pantry

• Jasmine rice — 360 g (2 cups uncooked) ⁺
• Light soy sauce — 105 ml total (approx 7 tbsp) ⁺
• Oyster sauce — 15 ml (1 tbsp) ⁺
• Shaoxing wine — 15 ml (1 tbsp) ⁺
• Rice vinegar — 15 ml (1 tbsp) ⁺
• Black vinegar (Chinkiang) — 30 ml (2 tbsp) ⁺
• Cornstarch — 18 g (1.5 tbsp) ⁺
• Granulated sugar — 8 g total (2 tsp) ⁺
• Honey — 40 g (≈2 tbsp) ⁺
• Vegetable oil (neutral) — 75 ml total (5 tbsp) ⁺
• Sesame oil — 25 ml total (≈1 tbsp + 2 tsp) ⁺
• Toasted sesame seeds — 9 g (1 tbsp) ⁺
• Ground white pepper — 1 g (1/2 tsp) ⁺
• Salt — 12 g total (approx 2 tsp) ⁺
• Jasmine tea bags or loose jasmine tea — 3 bags or 6 g loose ⁺
• Sparkling water — 400 ml ⁺
• Chili oil (optional) — 100 ml ⁰

Drinks

• Dry or off-dry Riesling — 1 bottle (750 ml)

5. NOTES & ASSUMPTIONS

• Optional table-side items: small bottle of chili oil (listed as optional ⁰) for adults who want extra heat; additional soy sauce available at table.
• Global substitutions: Shaoxing wine may be substituted with dry sherry in equal measure; black vinegar may be substituted with rice vinegar plus a dash of soy.
• Child-safety notes: The cook will operate a very hot wok and multiple hot pans simultaneously between 16:48 and 17:00. Keep children away from the stove area during that window and use oven mitts and long-handled tools.
• Timeline risks: The tightest execution window is 16:48–17:00 when chicken, bok choy, and fried rice are being finished and hot pans share the same wok/heat source. This overlap demands brisk, sequential wok work and readiness of mise en place.
• Mitigation mindset: Pre-measure and lay out all sauces, have the wok and spatula preheated and within reach, use a second pan only if available to reduce juggling, and accept using the oven at 100 °C to hold one finished item for up to 5 minutes if service timing requires it. Prioritize the fried rice finishing at 17:00 and time chicken to complete 1–2 minutes earlier to allow quick transfer to plate.
• Leftovers: The menu is planned to produce suitable leftovers; allow cooled cooked items to rest briefly before refrigerating in covered containers after the meal.
• Latest safe start time: You can start as late as 16:18 for a 17:00 serve.