Chinese food

pixie1

I have a recipe but im yet to try it myself. Am I allowed to post a link to the website for it or is this against the rules? Sorry, Im never sure.

Pix

iwilldoitthistime

does anyone have a recipe for hot and sour soup please??

determined_new_ms

morocha wrote: »

, anyone got the recipe for crispy Chilly beef please?

its in one of the earlier pages

Swan_2

anyone got the recipe for crispy Chilly beef please?

determined_new_ms wrote: »

its in one of the earlier pages

LINK to that recipe

ardandy

Sweet & Sour Chicken has always been my favourite Chinese meal along with crispy shredded beef! Trouble is every recipe you see or get in a book always tries to make it 'easy' or 'healthier'.

By my reckoning you're looking at £5 for 2 peeps rather than £15 from a takeway.

I don't want healthier, I want to make it at home as it is from a takeaway. It's taken a fair while but I think I've finally cracked it! In fact I was that chuffed with the near perfect results I took many pics!

Khoan Vong you're a legend!

Anywho, this is how it seems to be done in your local, it tasted just like a Chinese does near me anyway!

Chop up:
1 x Large Onion
2 x Lemons
2 x Oranges
2 x Apples
2 x Carrots
4 x Stalks of Celery
500g Ginger Root



Stick it in plenty of water and boil for 30mins!



Remove the fruit/veg and you're left with the stock for the sauce.





Now get the rest of the ingredients ready.

Sugar
HP Sauce
Hendersons Relish (or Worcester sauce)
Tomato Puree
Vinegar



Heat the sauce and add all of the above.

Chinese restaurants will add red dye at this stage but I don't want that.



Bring to the boil and that's the sauce done!



Get the chopped chicken breasts ready, egg, and some Potato Starch/smoked sea salt and pepper. Dip the chicken in the egg, then in the Potato Starch mix.



You'll end up with something like this.


Deep fry at 190c and set aside.





Stick the sauce in the wok on high til boiling point.



Then add the chicken and a small cup of water/potato starch.



When the sauce starts to thicken, it's done!



Serve with fried rice or whatever you fancy.




After you've eaten and the rest of the sauce has cooled down, separate into containers (2/4 portions each) and freeze for other times.

Including the meal we've just had you get 18 portions from the recipe above!

PasturesNew

I only have it twice a year - it;d take me 9 years to get through that lot ... and I'd have to buy a wok, a deep fat fryer and a freezer first

Have you tried the one everybody here swears by? The Kenny bloke, S&S Chicken....

building_with_lego

PasturesNew wrote: »

I only have it twice a year - it;d take me 9 years to get through that lot ... and I'd have to buy a wok, a deep fat fryer and a freezer first

Have you tried the one everybody here swears by? The Kenny bloke, S&S Chicken....

That's the recipe I use and the sauce is so simple: ketchup, white vinegar, white and brown sugar, water and cornflour. Takes about 6 minutes.

krlyr

I've made this one and it's pretty good. Plus it's mostly baked, not deep-fried
http://www.sixsistersstuff.com/2012/03/baked-sweet-and-sour-chicken-recipe.html

Runcorn_Bridge

Ardandy, Thanks for the time and trouble you've gone to to perfect your recipe, esp the photos, so helpful to see what you're supposed to be aiming for.

A while back I found a thread on Chinese recipes by someone who had worked in a takeaway, I was convinced the thread was in OS Money Saving but now I can't find it and unusual for me I didn't save it to favourites. Any ideas? or am I barking up the wrong tree.

ardandy

Not seen one on here.