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Chinese food

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  • Penelope_Penguin
    Penelope_Penguin Posts: 17,288 Forumite
    First Post First Anniversary Combo Breaker I've been Money Tipped!
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    kwaichi wrote: »
    Originally Posted by Penelope Penguin viewpost.gif
    Chicken chowmein
    It's funny because when I used to take orders from customers when I was younger - the most popular order next to chips was chicken chow mein. I say it's funny because chow mein literally translates to Stir fry noodles (that and it sounds weird when it not said correctly). In south east asia many dishes come with noodles and usually they are far more specific with the type of noodle they are eating.

    Just to clarify, the 3 posts I've made aren't requestsfor recipes, they're links to replace copyrighted posts made by other users :D

    Penny. x
    :rudolf: Sheep, pigs, hens and bees on our Teesdale smallholding :rudolf:
  • Palm_Centro
    Palm_Centro Posts: 203 Forumite
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    Here you go.
  • MrsE_2
    MrsE_2 Posts: 24,162 Forumite
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    vervin wrote: »
    OH -will you be my best friend , please!!!!!!!!!!

    Leave off, I met him first:mad::mad::mad::mad:

    :D

    :rotfl::rotfl::rotfl::rotfl::rotfl:
  • newmumincov
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    :confused: This links to an ebay listing for an authentic indian recipes e-book
  • MrsE_2
    MrsE_2 Posts: 24,162 Forumite
    Combo Breaker First Post
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    :confused: This links to an ebay listing for an authentic indian recipes e-book

    Yes, I was searching for Chinese take-away style cooking & this offers a trial recipe.
  • Penelope_Penguin
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    :confused: This links to an ebay listing for an authentic indian recipes e-book
    .... with a chicken egg foo yung recipe half way down. I'm only posting the link to correct another poster's use of copyrighted material which is forbidden by this site.

    Penny. x
    :rudolf: Sheep, pigs, hens and bees on our Teesdale smallholding :rudolf:
  • rach
    rach Posts: 5,476 Forumite
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    Thanks for this thread - it's fantastic! I won't be stopping going to my local chinese (that would take away all the fun) but I will certainly be trying some recipes at home. Just last night my husband said we should've ordered an extra malaysian chow mein for him to take for lunch at work....now I can attempt one of my own!
    Mum to gorgeous baby boy born Sept 2010:j
  • kwaichi
    kwaichi Posts: 161 Forumite
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    Ooh what a great thread! Could you tell me how to make Chicken chinese style and the batter for chicken /pork balls please x

    Do you mean the chicken used in stir fries or a dish like soy chicken? The chicken often used in chinese takeaways are pre injected with water and sometimes bicarbonate of soda to super tenderise them. This gives the chef an unlimited window of time to cook the chicken without it going hard. If they were to use real fresh chicken breast then they have to introduce the chicken in at the right time or it can taste like a tyre.
    Kwai Chi
    Professional Video blogger
  • Butterfly_Brain
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    The soy chicken pleeese x
    Blessed are the cracked for they are the ones that let in the light
    C.R.A.P R.O.L.L.Z. Member #35 Butterfly Brain + OH - Foraging Fixers
    Not Buying it 2015!
  • kwaichi
    kwaichi Posts: 161 Forumite
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    Ooh what a great thread! Could you tell me how to make Chicken chinese style and the batter for chicken /pork balls please x
    The soy chicken pleeese x

    Soy chicken is a Chinese family favourite and is pretty simple to make. When starting out try with just Chicken legs so you get the marinade right before going full whack for the full size chicken.

    SOY CHICKEN

    First get a massive stock pot that is large enough to hold your chicken and some spare space left over.

    Put the following into the pot (if you're worried about biting down on any ingredients then just pop them into a teabag/stock bag) and start boiling:

    300ml of soy sauce (Kikoman C00039)
    300ml of soy sauce (Kikoman C00036)
    150ml of Chinese rice wine
    150ml of sugar
    1 teaspoon of fennel seeds
    3 whole star anise
    1 teaspoon of roasted Szechuan peppercorn
    1 cinnamon stick
    1 litre of water

    Once the mix is boiling just add the whole chicken and simmer with the lid on. Turn the chicken every 10 minutes and baste. After a total of about 50 minutes, leave the chicken to settle by taking off the gas/heat and leave for another 30 minutes to an hour.

    Carefully remove the chicken from the pot and drain in a colander or equivalent. Serve the chicken thickly sliced with bone and drizzle with soy sauce (C00039) and a little sesame oil.
    Kwai Chi
    Professional Video blogger
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