The Danforth Dragon has brought the fiery fusion of Hakka cuisine to Toronto diners since 1999. (CBC/Steve Morales)
Owner Anthony Lin, a cook since the age of 12, has some deliciously spicy tricks up his sleeve.
Customers used to complain that the Chinese food at Toronto's Danforth Dragon was too spicy.
But owner Anthony Lin will quickly explain to them that it's supposed to be that way.
His small restaurant may be decorated in kitschy Chinese paintings and traditional reds, but it serves up Indian-Chinese Hakka cuisine — a spicy take on traditional Chinese foods that includes the flavours of coriander, chilies and curry.
Three years ago, Lin revamped his menu to highlight the restaurant's special Hakka dishes, such as chili chicken, chicken coriander soup and his specialty, a homemade Hakka-style hot sauce.
The move came after more than a few confused queries about his food.
"We put Hakka to highlight that this is not the Szechwan you expect. It's curry flavour," he says. His family is Hakka, an ethnic group of North Chinese who migrated to South China in the 13th century. Many later scattered to countries around the world, such as Thailand and Malaysia. In Toronto, their unique blends of Chinese food — everything from Indian-Chinese to Jamaican-Chinese, can be found at a variety of restaurants, including the Danforth Dragon.
Manchurian Chicken
Manchurian Sauce:
- 1 onion
- 1 bunch coriander
- 5 green chilies
- 10 cloves garlic
- 1 tbsp. ginger
- 1 tbsp. paprika
- 1 tbsp. cayenne pepper
Put the above ingredients in a food processor to make a paste. For more colour, add a few drops of red food colouring.
Chicken preparation:
Marinate one pound of cubed raw chicken in the following mixture for at least a half an hour.
- 1 tbsp. garlic
- Pinch of minced ginger
- 1 tbsp. light soy sauce
- 1 tsp. oil
In a separate bowl, mix one egg and one cup of flour together to form a paste. Mix it with the chicken until it loses its stickiness. Heat oil to 350 C in a deep fryer. Put the chicken in until golden. Remove and put aside. Heat oil in a wok. Add several spoonfuls of Manchurian sauce and a teaspoon of light soy sauce. Toss battered chicken into the hot mixture. Add about one cup boiling water or chicken stock and boil. In another bowl, mix 2 tablespoons cold water and 2 tablespoons of cornstarch. Mix into the water and boil until thickened. Don't boil for too long or the battered chicken will turn mushy.
Danforth Dragon Restaurant, Danforth Avenue, Toronto, ON
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