CHINESE RECIPES. Read first post for recipes before posting!

http://www.boards.ie/vbulletin/showthread.php?p=68509890#post68509890
The above is a link to the salt and chilli chicken i posted a while ago. Enjoy

Chicken ball batter. For the batter simply mix self raising flour , water and a little vegetable oil to make a nice thick batter.
Rule 1 . Use cooked chicken cut into bite size pieces
Rule 2 . If using prawns or fish they should be raw.
Rule 3 . season the chicken or prawns with salt, pepper, and a little sesame oil.
Rule 4 . NEVER season the batter as it can cause it to come out a bit soft and not crispy enough.

You can add a little turmeric to the batter for a nice colour if wished

Black Bean Sauce. There are lots of black bean sauces out there but to start from scratch u need to get actual black beans from an asian shop. they are semi dry and resemble small raisins but black in colour. the jars and tins of black bean sauce to me taste very processed.

Step 1. put black beans, 3 or 4 cloves of garlic, and a good dash of veg oil into a food processor and whizz for 20 or 30 seconds. This will keep in a sealed container in your fridge for 4 to 6 weeks. just make sure that there is a layer of oil on top of the mix.

Step 2. Cut up ure tofu and deep fry for 3 or 4 mins. Leave to one side. you can use unfried tofu but it tends to break up and looks unsightly.

Step 3. Assemble whatever veg u want to use.

Step 4. very hot wok or deep pan. add some veg oil. add half teaspoon minced garlic and 1 teaspoon of black bean mix. add veg. add good splash of wine. keep everything moving until wine evaporates. add some water

Step 5. Season with salt, pepper, and sugar to taste

Step 6. Add the tofu and a dash of dark soya sauce.

Step 7. Thicken with some potato flour mixed with water (or cornflour and water)

Step 8. Add 5 or 6 drops of sesame oil

ENJOY

Does not really matter but for something as strong as black bean a dash of red is nice. use white if doing a straight stir fry or for things like salt and chilli chicken

mix together the following in a pot and bring to the boil..
half litre vinegar
1 and half litres water
6 cloves garlic
2 inch piece of ginger
sliced orange
sliced lemon
2 sticks celery chopped
dash worchestershire
half litre ketchup

when boiled add approx 1 kg sugar and mix well
simmer for 10 mins
strain

use as required by stir frying some veg, add the sauce, and thicken with potato flour when boiled

Enjoy

ilovetorun wrote: »

i would love to have a recipe for shredded duck spring roll please?

do u have cooked duck or are u starting from scratch with a raw duck. Alot of time and work if starting from raw

ilovetorun wrote: »

I have never made them before so which is best?

for doing them at home u are really better off to buy a pre cooked aromatic duck from an asian foodstore or even ure local takeaway. Heres what to do

1. stir fry some beansprouts, shredded carrot, shredded courgette, shredded spring onion in a little minced garlic.
2. Add water
3. season with salt, pepper, and sugar
4. Cook for 3 or 4 mins then pour into a strainer and leave to drain an to cool.
5. Shredd ure duck
6. when beansprouts are cold add a little 5 spice powder and a litle hoi sin sauce and mix well
7. make the rolls using approx one quarter duck to 3 quarter beansprouts
8. Deep fry for 3 to 4 mins
9. Serve with hoi sin sauce

the beer revolu wrote: »

Here is my homemade version of aromatic crispy(ish) duck (no deep frying).

sounds delicious

rubadub wrote: »

I have always heard it should have cornflour, it is very different from Italian chipper batter which would use regular wheat flour. I remember growing up watching Wok with Yan on school holidays, he was always using "corn starch", he got me into cooking Chinese.

Found this old thread I started on batter http://www.boards.ie/vbulletin/showthread.php?t=98863

Give it a try as i have posted it. Works very well. Have coated the items to be battered in corn or potato flour espesially fish which tends to be very wet which can lead to a soggy result. Have never put cornor potato flour in the actual batter .

kylith wrote: »

Szechuan squid recipe please!

This is a recipe for szechwan sauce that can be used for meat, fish ,veg , fowl.
U will need
hot bean sauce (asian food shop)
light soya sauce
vinegar
sugar
wine

Mix 2 spoon hot bean
8 spoon light soya sauce
4 spoon vinegar
4 spoon sugar
1 spoon wine

Heat all above gently until sugar is fully disolved
Remove from heat, cool and store in sealed container.
Will keep for up to 8 weeks.

To cook dish u need following
-minced garlic
-minced ginger
-chilli flakes
-veg of choice
-meat or fish of choice

1. Cook ure meat and leave to one side. do not cook fish ,prawns, or squid
2. In a hot wok fry a teaspoon of minced garlic, ginger, and a pinch of chilli flakes (more if u like it spicier) for 5 to 10 secs. dont burn the chillies or sauce will taste very bitter.
3. Add veg of choice.
4. Add 1 part of ure sauce to 4 parts water or stock
5. Add ure pre cooked chicken or meat.
6. bring to boil and thicken with a little corn or potato flour mixed with water.
7. Add a few drops of sesame oil
ENJOY

When using squid buy the smallest ones u can. score the flesh on the inside with a sharp knife. soak it in a little milk for about an hour before u use it.
Add to the above dish for the final 45 to60 seconds only or else u will have chewy squid.
General good rule of thumb for squid is to cook it very quickly for less than 2 minutes or very slowly in a stew or casserole for more than 2 hours. In between it can be chewy