Chinese food

kwaichi

Raspberry_Swirl wrote: »

Thanks for all your efforts with this thread

Thank you very much for reading! I'm not always available to write up recipes but I will pop back to post a few recipes at a time.

kwaichi

pink_princess wrote: »

Id also like the recipie for the deep fried chicken ,they have like garlic and salt on them.I think they are meant as snaxs or starters but i can t remember the name.
Thanks for the lovely recipies ,we tried the chilli salt prawns last night and they were gorgeous.

I've had this type of chicken often at chinese buffet places or banquets. I'm not sure what to call it but it seems pretty simple to me so I'll give it a go.

STARTER CHICKEN

Marinade 400g of chicken wings in

1 tablespoon of sea salt
3 chopped bird's eye chillis
1 tablespoon of sesame oil
1 chopped garlic

In a hot wok filled with enough peanut oil to submerge the marinated chicken, pop in the whole lot.
After 1-2 minutes until the chicken is cooked, remove the chicken,chilli and garlic and drain on kitchen roll/oil drain.
Serve.

ashbart

misty-mitts wrote: »

Kwai, you are amazing, and thanks for putting so much time and effort into this thread. Please, please, please could you tell me how to make smoked shredded chicken - lovely tender chicken, crispy sweet outer coating, and lovely hot sliced chillis. Mmmm, my favourite of all time!

I would also love the recipe for smoked shredded chicken and Mongolian Lamb!

Kwai - thank you SO much for all of the time and effort you have put into this thread! You are amazing! :T I can't wait to try some of these recipes!!!

kwaichi

A NOTE ABOUT GARLIC

Garlic is one of the best additions to any dish whether it's chinese or not. This versatile ingredient can be added at the beginning of cooking in the middle or at the end. It can also be chopped or minced finely or it can be used whole without any chopping whatsoever.


Here are some tips on the best way to use garlic.

SIZE
A peeled garlic's flavour becomes more concentrated the more surface area there is. So a minced clove can be as or even more intense in flavour as a peeled but unchopped garlic.

Here are some uses for different sizes of garlic

Minced garlic - To add towards the end of cooking to enrich flavour. Also can be used for marinating.

Finely chopped garlic - Less intense than minced garlic. Used towards end of cooking to enrich flavour and for marinating.

Chopped garlic - Use towards the beginning of wok frying to flavour the oil or for use in a lot of oil for longer frying times without burning.

Whole cloves - Use for flavouring oil at beginning of cooking or in a lot of oil.

Whole or halved unpeeled garlic - Use for roasting on the same baking tray as food to be scented with garlic or inside a carcass (eg in a chicken) to flavour. Halved garlic can also be used to flavour a little oil in a wok and removed before adding ingredients.


HOW TO PEEL GARLIC
One of the most common time consuming things is usually the peeling of garlic. As I'm a speed chopper my personal method is to chop the top and tail off which releases each clove and then I position each clove and slice through a side of the skin to easily peel away. My method wastes a little of the garlic but I can get through a whole garlic in less than 20 seconds.

Another popular method is to position the garlic on a hard surface and then crush it with a chopping board or a side of a meat cleaver with the force of a palm. Any unpeeled cloves can then be quickly peeled.

Another method is to wash the garlic and peel by hand under running water.

The slowest method is to try to peel only by hand while the garlic is dry.

spugzbunny

I'd like any traditional noodle or none-noodle based soups you have! Nice and fragrant and healthy please!

This thread is fantastic - especially as I'm treating myself to a trip to the chinese supermarket this w/end. I'm just going top buy anything I like the look of and experiment. Any tips on what I should look out for?

ashbart

Does anyone know of a Chinese Supermarket on the Surrey/Hampshire/Berkshire border? I live near Bracknell.
Thanks!

Gunna

Thank you so much for the szechuan recipe Kwaichi i must try it soon for my OH lol.

I remember as well that is wasn't morrocan lamb it was indeed mongolian it is still delish and my favourite thing about my chinese buffet, i would love to know how to make it.

dee72_2

i went chinese and tried to pick my sisters friend who works there for hint how cook coconut balls but told would be too hard for me to make but whilst there i had my phone so took a pic if this helps http://img18.imageshack.us/img18/449/02012006035.jpg

Bongedone

Their is a nice Chinese Restaurant called Mr Kongs just off Leicester Square. They do a nice Mongolian Lamb.

After trying I had to try and make it. The Mongolian Lamb recipe on the bottom of page came out very well when I made it.

http://findarticles.com/p/articles/mi_qn4158/is_20030201/ai_n12671292/

curly_cabbage

What a great thread, some really good recipes for my O/s cookery folder.

Thanks

CC