Loved by its customers, the Lingnan restaurant in Edmonton is cosy and elegant but quaintly out of date. The Quon Dynasty follows the family’s adventures through a realm power struggles, sibling rivalry and egg rolls.

Black Bean Chicken

This recipe has been popular at the Lingnan since the 1970s. The family makes its own black bean garlic sauce, but you can find it at any good Chinese grocery, and even at some regular supermarkets.

Black bean sauce is popular in Cantonese cooking. Try adding a teaspoon or two to your own stir-fries. And, if you enjoy this recipe, try substituting beef or shrimp for the chicken, or try different vegetable combos. Chinese cooking should be fun!


Chicken seasoning


  • 1 tsp powdered chicken broth mix

  • 1 tsp light soy sauce

  • 1 tsp oyster sauce

  • ½ tsp sugar

  • 1 tbsp cornstarch

  • 2 tbsp water

  • Dash of black pepper

  • 2 drops sesame oil

  • 1 tbsp oil (add last)

Black Bean Sauce Chicken

  • 5 tbsp oil for frying

  • 14 oz boneless, skinless chicken thighs, in ½-in. cubes

  • 2 tsp black bean sauce

  • 1/3 small onion, coarsely chopped

  • 1/3 each green and red pepper, cut into chunks

  • 1 stalk celery, sliced

  • 5-6 slices carrot

  • 1 tsp cooking wine

  • 1 tsp sugar

  • ½ tbsp oyster sauce

  • dash each white pepper

  • dash sesame oil

  • 4 oz chicken stock, canned

  • 1 tsp cornstarch dissolved in 1 tbsp water, for thickening


  • Blend together seasonings, except the 1 tbsp oil. Coat chicken with the seasonings; then, stir in the oil. Marinate at least 15 minutes.

  • Heat 3 tbsp oil in pan. Fry chicken until cooked. Strain and set aside.

  • Heat 2 tbsp oil. Add black bean sauce and onion. Stir-fry until it smells good (about 2 minutes). Add peppers, celery and carrots, and stir-fry until onions are soft. Add chicken and cooking wine. Mix well. Add in 1 tsp. sugar, ½ tbsp oyster sauce, white pepper and sesame oil. Pour in chicken stock. When sauce boils, thicken with cornstarch mixture. (1 tsp cornstarch and 1 tbsp water).

Barbecue Pork Fried Rice

Fried rice has been a popular dish at the Lingnan since it first opened in the 1940s. You can also make fried rice using beef, shrimp or chicken, and with vegetables like peas or mushrooms.


  • 3 eggs

  • ½ tsp salt

  • dash white pepper

  • 3 tbsp oil

  • 4 oz cooked barbecue pork, diced (from Chinese barbecue, or barbecue counter in Chinese supermarket)

  • ¼ small onion, chopped

  • 3 ½ cups cooked rice (day-old works best)

  • 2 tsp powdered chicken broth mix

  • 1 ½ tsp light soy sauce

  • 1/8 tsp salt

  • 2 stalks green onion, chopped


  • Beat eggs, salt and white pepper. Heat 1 tbsp oil in non-stick pan and scramble eggs. Set aside.

  • Fry barbecue pork for a minute or two and set aside.

  • Heat pan with 2 tbsp oil. Fry small onion until translucent. Add rice and stir-fry until it ‘dances’ in the pan.

  • Stir in 2 tsp chicken broth mix, 1 ½ tsp light soy sauce and 1/8 tsp salt. Sprinkle with drops of water. Stir-fry until it smells good.

  • Add eggs, pork and stir-fry for another few minutes. Add green onions and serve. recipe courtesy of the quon dynasty

Latest From ...