Chinese food

Penelope_Penguin

kwaichi wrote: »

Originally Posted by Penelope Penguin
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

Penny. x

Palm_Centro

Here you go.

MrsE_2

vervin wrote: »

OH -will you be my best friend , please!!!!!!!!!!

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



:rotfl::rotfl::rotfl::rotfl::rotfl:

newmumincov

Penelope_Penguin wrote: »

Chicken Egg Foo Yung

This links to an ebay listing for an authentic indian recipes e-book

MrsE_2

newmumincov wrote: »

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

newmumincov wrote: »

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

rach

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!

kwaichi

Butterfly_Brain wrote: »

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.

Butterfly_Brain

The soy chicken pleeese x

kwaichi

Butterfly_Brain wrote: »

Ooh what a great thread! Could you tell me how to make Chicken chinese style and the batter for chicken /pork balls please x

Butterfly_Brain wrote: »

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.