Zi Char at Home: Classic Recipes You Need to Try

by | Jan 25, 2026 | Uncategorized | 0 comments

My Take on Home-Cooked Zi Char

After spending weeks testing these zi char recipes at home, I’m convinced that recreating hawker favorites in your own kitchen is not only possible but surprisingly rewarding. These dishes deliver that authentic, sizzling zi char experience without needing to venture out or deal with restaurant queues.

What I loved: The recipes are approachable for home cooks, use readily available ingredients, and genuinely capture the flavors you’d expect from your neighborhood zi char stall. The Hotplate Egg Tofu became an instant family favorite, while the Paper-Wrapped Chicken impressed everyone with its theatrical presentation and juicy results.

The verdict: Whether you’re missing your favorite zi char spot or just want to impress your family with restaurant-quality dishes, these recipes deliver. They’re perfect for weekend cooking projects or special family dinners.

Recipe 1: Hotplate Egg Tofu

Overview

This showstopper combines crispy prawns, savory minced pork, fresh vegetables, silky egg, and soft tofu in a rich oyster-based sauce. It’s a complete meal in one sizzling dish.

Difficulty: Medium
Prep Time: 20 minutes
Cook Time: 20 minutes
Serves: 4 people

Ingredients

For the Meat Marinade:

  • 100g minced pork (or chicken)
  • 1 tsp oyster sauce
  • 1 tsp sesame oil
  • ¼ tsp ground white pepper
  • 1 tsp cornflour

Main Ingredients:

  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 1 tbsp shallots, diced
  • 1 tbsp dried shiitake mushrooms, rehydrated and minced
  • 2 tbsp oyster sauce
  • 1 tbsp Shaoxing wine
  • 1 tsp dark soy sauce
  • 1 tsp sesame oil
  • 1 cup water
  • 150g prawns, peeled and deveined
  • 1 cup mixed vegetables (carrots, bell peppers, snow peas)

For Thickening:

  • 1 tbsp cornflour
  • 2 tbsp water

For Assembly:

  • 2 tubes egg tofu, sliced into 1-inch pieces
  • 6 eggs, beaten
  • Vegetable oil for frying

Cooking Instructions

Step 1: Marinate the Meat

  1. In a bowl, combine minced pork with oyster sauce, sesame oil, white pepper, and cornflour
  2. Mix thoroughly and refrigerate covered for at least 30 minutes

Step 2: Prepare the Egg Tofu

  1. Heat oil in a deep pan to 170°C
  2. Carefully fry egg tofu slices until golden brown, about 2-3 minutes per side
  3. Drain on paper towels and set aside

Step 3: Cook the Sauce

  1. Heat 2 tbsp oil in a large pan over medium heat
  2. Add garlic, ginger, shallots, and shiitake mushrooms
  3. Stir-fry until fragrant and shallots turn translucent
  4. Add marinated minced meat, breaking it up with a spatula
  5. Cook until meat develops brown edges, about 3-4 minutes
  6. Pour in oyster sauce, Shaoxing wine, dark soy sauce, sesame oil, and water
  7. Add prawns and vegetables
  8. Simmer for 3-5 minutes until prawns turn pink and vegetables are tender
  9. Mix cornflour with water, then stir into the pan to thicken the sauce
  10. Transfer everything to a bowl

Step 4: Create the Hotplate Effect

  1. Wipe the pan clean and add 3 tbsp oil
  2. Heat on medium, then pour in beaten eggs
  3. Let cook for 15 seconds without stirring
  4. Run a spatula around edges and through the middle to create space for runny egg
  5. Before eggs fully set (they should still be 70% runny), add fried egg tofu pieces
  6. Immediately pour the meat and vegetable sauce over the top
  7. Serve immediately while sizzling

Pro Tips:

  • Use a cast iron pan for better heat retention and that authentic sizzle
  • Don’t overcook the eggs—they’ll continue cooking from residual heat
  • Prep all ingredients before starting to cook for smooth execution

Recipe 2: Paper-Wrapped Chicken

Overview

These aromatic parcels trap the chicken’s juices and caramelize the marinade during frying, creating tender, flavorful bites that are always a crowd-pleaser.

Difficulty: Easy
Prep Time: 15 minutes (plus 1 hour marinating)
Cook Time: 20 minutes
Makes: 10 pieces

Ingredients

  • 10 pieces chicken thigh, cut into 2-inch chunks
  • 1 spring onion, cut into 2-inch pieces
  • 2 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tbsp Shaoxing wine
  • 1 tbsp sesame oil
  • 1 tsp sugar
  • 1 tbsp minced ginger
  • 1 tsp cornflour
  • 10 sheets parchment paper (cut into 8×8 inch squares)
  • Vegetable oil for deep-frying

Cooking Instructions

Step 1: Marinate the Chicken

  1. In a large bowl, combine oyster sauce, light soy sauce, Shaoxing wine, sesame oil, sugar, ginger, and cornflour
  2. Add chicken pieces and spring onion
  3. Mix well to coat every piece
  4. Cover and refrigerate for at least 1 hour (or overnight for deeper flavor)

Step 2: Wrap the Chicken

  1. Lay parchment paper in a diamond orientation on your work surface
  2. Place one piece of marinated chicken with a few pieces of spring onion at the bottom third of the diamond
  3. Fold the bottom corner up over the chicken
  4. Fold the left corner across toward the center
  5. Fold the right corner across toward the center
  6. Roll upward, then fold the top corner down
  7. Tuck the tip into the pocket created at the bottom
  8. Press all folds firmly to seal
  9. Repeat with remaining chicken pieces

Step 3: Fry the Parcels

  1. Heat oil in a deep pan or wok to 170°C
  2. Carefully place 5 parcels into the hot oil
  3. Fry for 5 minutes on each side until golden brown
  4. Remove and drain on paper towels
  5. Repeat with remaining parcels

Alternative: Air Fryer Method

  1. Preheat air fryer to 200°C
  2. Place 5 parcels in the basket without overlapping
  3. Air fry for 18 minutes, flipping halfway through
  4. Repeat with remaining parcels

Serving Suggestion: Serve the parcels still wrapped for a fun, interactive dining experience. Let diners unwrap their own to release the aromatic steam!

Recipe 3: Fried Prawn Rolls (Hei Zho)

Overview

Crispy on the outside with a savory, prawn-packed filling inside, these rolls are perfect as an appetizer or main dish. Similar to ngoh hiang but with more prawns.

Difficulty: Medium
Prep Time: 30 minutes
Cook Time: 25 minutes
Makes: 8 rolls (16-24 pieces)

Ingredients

For the Filling:

  • 400g minced pork
  • 200g prawns, peeled and minced
  • ½ cup carrots, finely diced
  • 1 tbsp water chestnuts, finely diced
  • 1 tbsp spring onion, finely chopped
  • 1 tbsp minced garlic
  • 1 tbsp shallots, diced
  • 1 tbsp cornflour
  • ½ tbsp oyster sauce
  • ½ tbsp light soy sauce
  • ½ tbsp fish sauce
  • 1 tsp sesame oil
  • ½ tsp five-spice powder
  • ½ tsp ground white pepper

For Assembly:

  • 8 sheets dried beancurd skin
  • 3 tbsp cornflour (for dusting)
  • 3 tbsp vegetable oil

Cooking Instructions

Step 1: Make the Filling

  1. In a large bowl, combine minced pork, minced prawns, carrots, water chestnuts, spring onion, garlic, and shallots
  2. Add cornflour, oyster sauce, soy sauce, fish sauce, sesame oil, five-spice powder, and white pepper
  3. Mix vigorously in one direction for 2-3 minutes until mixture becomes sticky and cohesive
  4. This ensures the filling holds together during cooking

Step 2: Prepare Beancurd Skin

  1. Dampen a clean kitchen towel
  2. Gently wipe both sides of each beancurd sheet
  3. This softens them and prevents cracking during rolling
  4. Work with one sheet at a time to prevent drying

Step 3: Roll the Prawn Rolls

  1. Lay one beancurd sheet horizontally on your work surface
  2. Spoon 3 heaping tablespoons of filling along the bottom edge, leaving 1 inch on each side
  3. Shape the filling into a log
  4. Fold the left and right edges inward over the filling
  5. Roll from bottom to top, keeping the roll tight
  6. Seal the top flap with a dab of water or oil
  7. Repeat with remaining sheets and filling

Step 4: Steam the Rolls

  1. Arrange rolls in a steamer basket, leaving space between each
  2. Steam over medium heat for 10 minutes
  3. Remove and let cool completely (at least 30 minutes)
  4. This step is crucial—cutting warm rolls will cause them to fall apart

Step 5: Slice and Fry

  1. Once cooled, slice each roll into 1-inch pieces
  2. Dust all sides lightly with cornflour
  3. Brush lightly with oil

Air Fryer Method:

  1. Preheat air fryer to 180°C
  2. Arrange pieces in a single layer
  3. Air fry for 6 minutes
  4. Flip each piece
  5. Air fry for another 6 minutes until golden brown

Deep Frying Method:

  1. Heat oil to 170°C
  2. Fry pieces in batches for 3-4 minutes until golden
  3. Drain on paper towels

Serving Suggestion: Serve hot with sweet chili sauce or a tangy vinegar dipping sauce.

Bonus Recipe: Salted Egg Prawns

Overview

A modern zi char classic featuring succulent prawns coated in a rich, creamy salted egg yolk sauce with curry leaves and chilies.

Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 4 people

Ingredients

  • 500g large prawns, shells on, deveined
  • 4 salted egg yolks, steamed and mashed
  • 3 tbsp butter
  • 4 cloves garlic, minced
  • 2-3 bird’s eye chilies, sliced
  • 1 sprig curry leaves
  • 2 tbsp evaporated milk
  • 1 tsp sugar
  • ½ tsp ground white pepper
  • Cornflour for dusting
  • Oil for frying

Cooking Instructions

Step 1: Prepare the Prawns

  1. Pat prawns dry with paper towels
  2. Dust lightly with cornflour
  3. Heat oil in a wok to 170°C
  4. Deep-fry prawns for 2-3 minutes until they turn orange
  5. Drain and set aside

Step 2: Make the Salted Egg Sauce

  1. In the same wok, remove excess oil leaving 1 tbsp
  2. Add butter and heat until melted
  3. Add garlic and chilies, fry until fragrant (30 seconds)
  4. Add curry leaves and fry until crispy (15 seconds)
  5. Add mashed salted egg yolks
  6. Stir continuously, breaking up any lumps
  7. The mixture will become foamy and fragrant
  8. Add evaporated milk, sugar, and white pepper
  9. Stir until the sauce is creamy and smooth

Step 3: Combine and Serve

  1. Add fried prawns to the sauce
  2. Toss quickly to coat evenly (about 30 seconds)
  3. Serve immediately while the prawns are crispy

Bonus Recipe: Cereal Butter Prawns

Overview

Sweet, savory, and incredibly addictive, these prawns are coated in a buttery cereal crust that’s crispy and fragrant.

Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 4 people

Ingredients

  • 500g large prawns, shells on, deveined
  • 1 cup instant oat cereal (or corn flakes, crushed)
  • 4 tbsp butter
  • 4 cloves garlic, minced
  • 2 bird’s eye chilies, sliced
  • 1 sprig curry leaves
  • 2 tbsp condensed milk
  • 1 tbsp sugar
  • ½ tsp salt
  • Cornflour for dusting
  • Oil for frying

Cooking Instructions

Step 1: Fry the Prawns

  1. Pat prawns completely dry
  2. Dust with cornflour
  3. Heat oil to 170°C in a wok
  4. Deep-fry prawns for 2-3 minutes until just cooked
  5. Drain and set aside

Step 2: Toast the Cereal

  1. In a clean wok over low heat, melt butter
  2. Add garlic and chilies, fry until fragrant
  3. Add curry leaves and fry briefly
  4. Add cereal and stir continuously
  5. Toast until cereal turns golden brown (3-4 minutes)
  6. Add condensed milk, sugar, and salt
  7. Stir to coat the cereal evenly

Step 3: Coat the Prawns

  1. Add fried prawns to the cereal mixture
  2. Toss quickly to coat
  3. Remove from heat immediately to keep cereal crispy
  4. Serve hot

Pro Tip: Work quickly in Step 3—the residual heat will continue cooking the prawns, and you want to serve while the cereal is still crunchy.

Essential Tips for Zi Char Success

Ingredient Notes

  • Oyster sauce: The foundation of many zi char dishes. Quality matters—it adds umami depth that salt alone can’t achieve
  • Shaoxing wine: Don’t skip this! It removes any gamey flavors from meat and adds complexity
  • Sesame oil: Use pure sesame oil, not blended. A little goes a long way
  • Dark soy sauce: Adds color and a subtle molasses-like sweetness

Equipment Essentials

  • A good wok or large pan with high sides
  • Long cooking chopsticks or a metal spatula
  • Thermometer for oil temperature (optional but helpful)
  • Steamer basket for the prawn rolls

Make-Ahead Tips

  • Marinate meats the night before for deeper flavor
  • Prep and measure all ingredients before you start cooking (mise en place)
  • The paper-wrapped chicken can be assembled and frozen for up to 2 weeks
  • Prawn rolls can be steamed ahead and fried just before serving

Halal Modifications

All recipes can be made halal by:

  • Substituting minced pork with minced chicken
  • Using halal-certified oyster sauce
  • Replacing Shaoxing wine with chicken stock or omit entirely

Final Thoughts

These zi char recipes prove that restaurant-quality Chinese cooking is achievable at home. While the techniques might seem intimidating at first, they become second nature with practice. Start with the Paper-Wrapped Chicken if you’re new to zi char cooking—it’s virtually foolproof and always impressive. Once you’ve mastered that, move on to the Hotplate Egg Tofu for a more dynamic cooking experience.

The beauty of zi char is its flexibility. Feel free to adjust seasonings to your taste, swap vegetables based on what’s fresh, or experiment with different proteins. The key is high heat, fresh ingredients, and bold flavors.

Happy cooking, and enjoy bringing the hawker center experience to your dining table!