fried chicken and mushroom chinese

boydE

Hi folks,

I have been doing alot of dishes and my wifes favourite is chicken and mushroom from the chinese, i have looked online and there are different versions, usually USA and not UK.
have you got the recipe?

zippychick

Hi BoydE

Can't find a thread about that specific recipe but there are plenty of "takeaway at home " threads which should hopefully offer some inspiration

Chinese food

Chinese curry sauce recipe

Chinese cooking?

When only takeaway will do

Chinese and Indian Takeaway Cheap Alternatives

Curry Night

'KFC' style chicken

First Time making Homemade pizza. HELP!

Home Made fish and chips...

Which is the best supermarket takeaway?

Hope they help inspire you - I will merge this with the first link later on:j

thanks
Zip:A

boydE

Thanks for all the links, will come in handy, perhaps i could ask waiyeehong.com were i get all my chinese ingrediants from.

cheers

save-a-holic

boydE wrote: »

Hi folks,

I have been doing alot of dishes and my wifes favourite is chicken and mushroom from the chinese, i have looked online and there are different versions, usually USA and not UK.
have you got the recipe?

My best pal through uni was a Chinese girl whose parents owned a takeaway. We practically lived at her house and I ate there all of the time. My favourite was Chicken and Mushroom and I'd always go down to the kitchen to watch them prepare it so that I could recreate it at home (which I did). It was extremely simple (obviously there are no exact measurements becuase they just grab ladlefulls of stuff and put it in the wok) but I've estimated for you and how much I used when I did it myself.

Serves 1
1 chicken breast, cubed about 1" sqares
1 onion, chopped into 1" squares
mushrooms, halves (the same size pile as the chicken pile of cubes ifyswim)
1 tblsp oil
1 tsp cornflour mixed with quarter-pint cold water

Heat the wok or fying pan until quite hot and add the chicken and onion, stirring it around constantly until the chicken is cooked and the onion is translucent but neither are browned (onion should still have a bite).

Add the mushrooms and stir them all together for a couple of minutes to soften the mushrooms (but not brown).

Add the liquid and continue to stir around until it thickens and coats the other items (experiment with this - it you want thinner sauce add less cornflour, thicker sauce add more cornflour). It is ready! :T

So that is a guaranteed AUTHENTIC Chinese Chicken and Mushroom to go with rice. Just double the quantities to serve more people.

It is sooooo simple and delicious. I lived on this through uni! :rotfl:

Hope this helps!

boydE

thank you so much

does any oyster or soy sauces/garlic go in at any point?

save-a-holic

boydE wrote: »

thank you so much

does any oyster or soy sauces/garlic go in at any point?

No - but there's nothing to stop you adding it and making the recipe your own. For some people (my partner amongst them) he'd say this is not tasty enough for him, but I loved the fact that you can taste the ingredients and it was such an uncomplicated flavour. If I was making this for him (he's fussy) I would add garlic to spice it up for him. Play with it and make it your own - we all have different tastes.

boydE

save-a-holic wrote: »

No - but there's nothing to stop you adding it and making the recipe your own. For some people (my partner amongst them) he'd say this is not tasty enough for him, but I loved the fact that you can taste the ingredients and it was such an uncomplicated flavour. If I was making this for him (he's fussy) I would add garlic to spice it up for him. Play with it and make it your own - we all have different tastes.

Cant wait to try it, i will cook some egg fried rice with it too!

I had a new wok, seasoned it and it cooks brilliant, gives a smokey type taste, and cooks quicker to.

My favourite is beef and ginger with spring onion, you wouldnt know that recipe would you lol

boydE

save-a-holic wrote: »

My best pal through uni was a Chinese girl whose parents owned a takeaway. We practically lived at her house and I ate there all of the time. My favourite was Chicken and Mushroom and I'd always go down to the kitchen to watch them prepare it so that I could recreate it at home (which I did). It was extremely simple (obviously there are no exact measurements becuase they just grab ladlefulls of stuff and put it in the wok) but I've estimated for you and how much I used when I did it myself.

Serves 1
1 chicken breast, cubed about 1" sqares
1 onion, chopped into 1" squares
mushrooms, halves (the same size pile as the chicken pile of cubes ifyswim)
1 tblsp oil
1 tsp cornflour mixed with quarter-pint cold water

Heat the wok or fying pan until quite hot and add the chicken and onion, stirring it around constantly until the chicken is cooked and the onion is translucent but neither are browned (onion should still have a bite).

Add the mushrooms and stir them all together for a couple of minutes to soften the mushrooms (but not brown).

Add the liquid and continue to stir around until it thickens and coats the other items (experiment with this - it you want thinner sauce add less cornflour, thicker sauce add more cornflour). It is ready! :T

So that is a guaranteed AUTHENTIC Chinese Chicken and Mushroom to go with rice. Just double the quantities to serve more people.

It is sooooo simple and delicious. I lived on this through uni! :rotfl:

Hope this helps!

wow wow wow :T

kids nagging for tea, rustled up this with egg fried rice, the taste is sublime, i added a dash of oyster sauce because i put oystersauce in most things:rotfl:
Thank you, tatses just like the chinese take away.

richyg

boydE,

I went to night school a few years ago and was taught Chinese Cookery by a lady from Hong Kong who showed us a few of the techniques which once learned can be adapted to suit most stir fried type meals.

Most meats - are cut small and marinated (and with beef I would use a piece of rump steak cut into thin pieces 1" by .75" across the grain about 3 or 4 mm thick).

They can then be marinated for 30mins to overnight mixed with

1 or 2 teaspoon cornflour
1 teaspoon oil
.5 teaspoon white pepper
.5 teaspoon ginger (powder or pulped)
shake of soy sauce

When you cook this it makes the meat very tender even with a short cooking time. (1 to 2 mins is enough even for beef)

If anything sticks add a small splash of water and not more oil - this is what makes things greasy.

Remove from pan when cooked and set aside.

Then add 2 tsp oil, some sliced peeled fresh ginger - crushed garlic - lots of spring onions chopped into 1 inch pieces - perhaps chopped red chilli and a red pepper if you like it - stir fry these 2 minutes - prehaps add a big handful of beansprouts after 1 minute and a slug of soy or oyster sauce and throw the meat back in. Cook another 2 minutes. Again a touch of water as opposed to oil if things stick and a bit of cornflour and water mix to thicken at the end.

Version of this work for

Beef and brocolli and beansprouts
Chicken and mushroom
Pork and black bean with red peppers
Duck , carrot and brocolli


again with the meat marinated - and a quick stir fry with some soy or oyster sauce as a flavour. Change veg as you see fit.

Your palate soon realises that the supermarket jars of chinese sauces are overtly sweet and far from subtle and you wont use them again.

Good luck.

Chicken and sweetcorn soup recipe anyone ?

sb44

I have found that the best way to get your mushrooms to taste like those in a curry is to steam them in a bowl in your steamer for about 15mins, then add to your curry.