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CHINESE RECIPES. Read first post for recipes before posting!

1356789

Comments

  • #102
    jassha
    Registered Users, Registered Users 2 Posts: 219 ✭✭jassha


    johnnysexsmith wrote: »
    Super thread!

    Do you have a recipe for Kung Pao?

    Mix together

    8 spoons light soy
    4 spoons vinegar
    4 spoons sugar
    2 spoons wine

    Heat gently until sugar dissolved
    Leave to cool
    This is the base and will keep for weeks

    To cook the dish u will need
    Minced garlic and minced ginger
    Chilli flakes and ground szechwan peppercorns(also called fairchew)
    Meat of choice (pre fried)
    Veg of choice
    Dark soy
    Sesame oil.

    Hot wok
    oil
    Add minced garlic and ginger
    Add chilli flakes and peppercorns
    Add veg of choice
    Add 1 quarter of base sauce and 3 quarters stock or water
    Add meat of choice
    Boil then thicken with potato flour mixed with water
    Add little dark soy for colour and a few drops of sesamw oil
    Enjoy


  • #103
    jassha
    Registered Users, Registered Users 2 Posts: 219 ✭✭jassha


    ambman wrote: »
    Hey Jassha

    Could you please tell me the best way to make special fried rice. I have just made up your curry paste and will make the sauce tomorrow so it would be great to have a big plate of special fried rice to go with it.

    Thanks in advance.

    Difficult without a wok station but heres a sort of cheats version for at home.

    Put on some rice to cook(long grain)

    get all ure other ingredients together ie. diced chicken, beef, prawns and diced veg of choice.

    When rice is cooked put it into a large bowl and keep hot

    Hot wok
    oil
    Beaten egg and fry til cooked
    add veg and meat and stir fry til cooked
    Add to rice and mix well
    season with salt, pepper a little dark soy and a few drops of sesame oil
    Enjoy

    Be adventurous . Put whatever u fancy in the rice. a few chillies are nice


  • #104
    sham69
    Registered Users, Registered Users 2 Posts: 2,321 ✭✭✭sham69


    I tried the salt and chilli recipe but tried to adapt it for chips and failed miserably.
    I had no white wine so used rice wine so don't know if that was the issue.

    Any suggestions for salkt and chili chips?
    Thanks
    Sham.


  • #105
    Rowley Birkin QC
    Registered Users, Registered Users 2 Posts: 6,249 ✭✭✭Rowley Birkin QC


    Great thread. My question is more of a technical one, just wondering can you recommend a good quality but reasonably priced wok? Also, I only have access to a hob, not a gas flame, is it absolutely essential for the best Chinese cooking?

    Again, great thread. Maybe a recipe for your favourite prawn dish?!


  • #106
    jassha
    Registered Users, Registered Users 2 Posts: 219 ✭✭jassha


    sham69 wrote: »
    I tried the salt and chilli recipe but tried to adapt it for chips and failed miserably.
    I had no white wine so used rice wine so don't know if that was the issue.

    Any suggestions for salkt and chili chips?
    Thanks
    Sham.

    best option is to cut ure chips nice and thick.
    Wash well in cold running water to remove alot of the starch
    Steam or boil them til almost cooked
    Allow to cool then proceed as with the cooled chicken wings
    Be gentle or they will break up

    Type of wine should not make too big a difference

    Dont think it would work with frozen chips

    Let me know how it works out


  • #107
    jassha
    Registered Users, Registered Users 2 Posts: 219 ✭✭jassha


    rubadub wrote: »
    I would like to hear more brand recommendations too. You mentioned Jimmy's satay sauce. The array of soy sauce is huge in Asian supermarkets.


    Would not be an expert on the subject but here is what i know.

    Dark soy in chinese cooking is used as a condiment like we would use salt. Its also used to give a richer darker colour to dishes like black bean sauce which can be a bit grey looking without it. It is usually only used at the end of cooking .

    Light soya sauce would be used more in the making of sauces like kung po and szechwan. chinese soy tends to be very salty as do cheaper brands. Japanese soy on the other hand is sweet and rich and according to most far superior to others.
    It really comes down to what u are using it for. If making dips etc i would use a japanese or malaisian soy such as kikkomans or Kecap abc.

    Most restaurants would make alterations to the bulk bought soya sauce they buy by adding sugar, sake, or heating it and flavouring it with ginger or star anise

    Hope this helps a bit


  • #108
    jassha
    Registered Users, Registered Users 2 Posts: 219 ✭✭jassha


    dh0661 wrote: »
    jassha - do some of the smaller places buy in frozen/pre cooked and reheat ?.

    Thanks alot for your effort and input to this thread, I'm really enjoying it.

    I could tell u some horror stories about meats etc that i have seen and heard of some takeaways buying but dont want to go there.. The simplest way to me of looking at things is that u get out of a dish is what u put in. The same can be said of any type of cuisine. Places that use better quality ingredients tend to do better than others.Enough said


  • #109
    jassha
    Registered Users, Registered Users 2 Posts: 219 ✭✭jassha


    Rowley Birkin QC wrote: »
    Great thread. My question is more of a technical one, just wondering can you recommend a good quality but reasonably priced wok? Also, I only have access to a hob, not a gas flame, is it absolutely essential for the best Chinese cooking?

    Again, great thread. Maybe a recipe for your favourite prawn dish?!

    Very difficult on an electric hob because of lack of control of the heat. In a restaurant setting woks tend to be very thin and light so u get very high heat very fast. They also tend to be round bottomed. For an electric cooker u really have to have a flat bottomed wok. All i can suggest is not to spend too much on one and try them out to see what suits best for ure cooker.

    Sorry i could not be of more help on this one.


  • #110
    Rowley Birkin QC
    Registered Users, Registered Users 2 Posts: 6,249 ✭✭✭Rowley Birkin QC


    jassha wrote: »
    Very difficult on an electric hob because of lack of control of the heat. In a restaurant setting woks tend to be very thin and light so u get very high heat very fast. They also tend to be round bottomed. For an electric cooker u really have to have a flat bottomed wok. All i can suggest is not to spend too much on one and try them out to see what suits best for ure cooker.

    Sorry i could not be of more help on this one.

    Not at all, I asked a question and you answered it. In my opinion that's very helpful. :)

    Do you have a favourite recipe for prawns?


  • #111
    jassha
    Registered Users, Registered Users 2 Posts: 219 ✭✭jassha


    Rowley Birkin QC wrote: »
    Not at all, I asked a question and you answered it. In my opinion that's very helpful. :)

    Do you have a favourite recipe for prawns?

    It would have to be salt and pepper prawns . same as the chicken but deep fry the prawns from raw. I like plenty of chillies in it .


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  • #112
    rodrob111
    Registered Users Posts: 129 ✭✭rodrob111


    Can I have the recipe for Prawn or Chicken Toast please? Preferably without deep frying.
    Great thread OP, Thanks.


  • #113
    daisy100
    Registered Users Posts: 64 ✭✭daisy100


    Hi, this is a great thread. Would you have a good recipe for Black pepper stir-fry sauce please, thank you.


  • #114
    Seaneh
    Banned (with Prison Access) Posts: 18,300 ✭✭✭✭Seaneh


    Rowley Birkin QC wrote: »
    Great thread. My question is more of a technical one, just wondering can you recommend a good quality but reasonably priced wok? Also, I only have access to a hob, not a gas flame, is it absolutely essential for the best Chinese cooking?

    Again, great thread. Maybe a recipe for your favourite prawn dish?!

    Dunnes do a flat bottom wok for about 6 euros in their homeware section. Its very light and thin, does a good job.


  • #115
    d'Oracle
    Registered Users, Registered Users 2 Posts: 7,025 ✭✭✭d'Oracle


    jassha

    Any good recipes for lotus root?

    Thanks


  • #116
    rodrob111
    Registered Users Posts: 129 ✭✭rodrob111


    Cooked this tonight but don't think I did it justice. This is the recipe I have so far.
    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 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. slice ure beef into ure desired size and mix with a little salt , pepper ,potato flour, sesame oil, water and a little dark soy. leave for about an hour. drain and fry before adding to ure sauce. For chicken omit the soy.

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

    Step 8. Add 5 or 6 drops of sesame oil

    I mashed 3 tablespoons of black beans (salted beans soaked in water for 45 mins) and 3 cloves of garlic with veg oil in a bowl.

    Added chopped mushrooms, carrots, onions and beansprouts. I did add a little too much wine (Merlot) so took a while to evaporate off.

    For beef I used about 3 dashes of dark soy, two teaspoons of cornflour mixed in water with a pinch of salt and pepper and 5 dashes of sesame oil and left for an hour.
    Fried it seperately, drained and added to cooked veg.

    Result was a little oily. I know my attempt is very close from the taste. I think I've just messed up some measurements or something.

    Sorry for such a long message just really wanna get this one right as I love the dish.
    Cooked the ribs aswell and were savage.


  • #117
    jassha
    Registered Users, Registered Users 2 Posts: 219 ✭✭jassha


    rodrob111 wrote: »
    Cooked this tonight but don't think I did it justice. This is the recipe I have so far.



    I mashed 3 tablespoons of black beans (salted beans soaked in water for 45 mins) and 3 cloves of garlic with veg oil in a bowl.

    Added chopped mushrooms, carrots, onions and beansprouts. I did add a little too much wine (Merlot) so took a while to evaporate off.

    For beef I used about 3 dashes of dark soy, two teaspoons of cornflour mixed in water with a pinch of salt and pepper and 5 dashes of sesame oil and left for an hour.
    Fried it seperately, drained and added to cooked veg.





    Result was a little oily. I know my attempt is very close from the taste. I think I've just messed up some measurements or something.

    Sorry for such a long message just really wanna get this one right as I love the dish.
    Cooked the ribs aswell and were savage.

    Might sound obvious but just reduce the oil content at all stages. A minimal amount is needed to mince the garlic and black beans..


  • #118
    jassha
    Registered Users, Registered Users 2 Posts: 219 ✭✭jassha


    d'Oracle wrote: »
    jassha

    Any good recipes for lotus root?

    Thanks

    Afraid not. Sorry


  • #119
    jassha
    Registered Users, Registered Users 2 Posts: 219 ✭✭jassha


    rodrob111 wrote: »
    Can I have the recipe for Prawn or Chicken Toast please? Preferably without deep frying.
    Great thread OP, Thanks.

    In a food processor whizz the following
    - 12/14 raw black tiger prawns
    - 1 egg white
    - pinch of salt
    - white pepper
    - 4/5 drops sesame oil

    Spread onto slices of white bread and dip prawn side onto a plate of sesame seeds.
    Pan fry on both sides for about 2 mins and finish in the oven @ 170 degrees for about 8/10 mins

    For a chicken version omit the egg white and add a little finely diced onion

    Play around with above recipe. Adding other ingredients such as chillies ,spring onions or ginger gives a nice lift to the toasts. Enjoy


  • #120
    jassha
    Registered Users, Registered Users 2 Posts: 219 ✭✭jassha


    daisy100 wrote: »
    Hi, this is a great thread. Would you have a good recipe for Black pepper stir-fry sauce please, thank you.

    You will need
    -diced ribeye beef(pre-fried like in other recipes)
    -sliced veg of choice
    -minced garlic
    -cracked black pepper
    -oyster sauce
    -dark soy sauce
    -sesame oil

    Hot wok then add
    -little oil
    -1 teaspoon garlic
    -1 teaspoon oyster sauce
    -1 teaspoon cracked black pepper
    -veg of choice
    -splash of wine
    -beef
    -water or stock
    -season with salt,sugar and white pepper
    -thicken with a little potato flour mixed with water
    -add some dark soy for colour and a few drops of sesame oil

    Enjoy


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  • #121
    lemeister
    Registered Users Posts: 263 ✭✭lemeister


    Hi Jassha,

    I'm looking for the technique for salt and chili ribs - presumably the spice mix is the same as for the chicken wings, but I'd like to know how to cook the ribs to get the right texture and when the spice mix should be added, etc.

    Also looking for a recipe for beef in oyster sauce if you have one please.

    Cheers


  • #122
    jassha
    Registered Users, Registered Users 2 Posts: 219 ✭✭jassha


    lemeister wrote: »
    Hi Jassha,



    Also looking for a recipe for beef in oyster sauce if you have one please.

    Cheers

    For the beef oyster u can use the recipe for beef black pepper and omit the cracked black pepper and double the oyster sauce. Love this myself especially with a handful of pak choi thrown in..


  • #123
    Caros
    Registered Users Posts: 578 ✭✭✭Caros


    Fantastic thread, starving after reading thru it, will def be trying out some of your recipes, thank you!


  • #124
    Paul24
    Registered Users, Registered Users 2 Posts: 29 ✭Paul24


    Jassha,

    Do you have a good recipe for Yuk Sung.

    It's lovely as a starter and the kids love it wrapped in the lettuce.

    The recipe's so far have been great. Appreciate all you work.

    Thanks,

    Paul24


  • #125
    timeforachange
    Closed Accounts Posts: 604 ✭✭✭timeforachange


    OMG this is without a doubt the best thread I have ever came across!!! Where have you been all my life?!?!

    I cannot wait to get started on these recipes!!
    My all time fave chinese dish is chicken curry.... I spotted your recipe and was wondering has anybody made it here and how did it go? I plan to do it over the weekend but it seems to make such a big batch that I might try reducing the ingredients a bit to try making a smaller version at first to make sure I like it! Im a terrible cook to be honest so I hope I don't mess it up!

    Does anyone have pics of any of these recipes they made? (preferably the chicken balls or curry?!) I always find if I have a picture to work with it helps me a bit!!


    Thank you so so soooooo much for these recipes!!!
    Theres a few more that I LOVE from the chinese that I might mention here and see if you have any recipes handy for them but no pressure!

    I LOVE!!! .....
    spicy shredded chicken......
    fortune chicken/fortune mushrooms (this is in my local chinese ... the mushrooms or chicken are in a kinda of batter ish coating and then theres this type of mayo like sauce on them)......
    chicken curry rolls

    Thanks :D:D:D


  • #126
    podgeandrodge
    Registered Users, Registered Users 2 Posts: 5,893 ✭✭✭podgeandrodge


    timeforachange wrote: »
    My all time fave chinese dish is chicken curry....

    Me too.....but I really just want the recipe for a "Chinese Takeaway" curry sauce - would this be a simpler recipe than the one posted earlier?


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  • #127
    rubadub
    Registered Users, Registered Users 2 Posts: 32,383 ✭✭✭✭rubadub


    podgeandrodge wrote: »
    Me too.....but I really just want the recipe for a "Chinese Takeaway" curry sauce
    You can get ready blended pastes which are VERY similar. I add in a roughly chopped onion too as that is what I am used to in the takeaway chicken curry.

    There is a thread here about the sauces
    http://www.boards.ie/vbulletin/showthread.php?t=2055896676

    I would recommend goldfish brand "Chinese hot & spicy", I made some up for a few mates as a sample dip and they were shocked that it was so similar.


  • #128
    timeforachange
    Closed Accounts Posts: 604 ✭✭✭timeforachange


    rubadub wrote: »
    You can get ready blended pastes which are VERY similar. I add in a roughly chopped onion too as that is what I am used to in the takeaway chicken curry.

    There is a thread here about the sauces
    http://www.boards.ie/vbulletin/showthread.php?t=2055896676

    I would recommend goldfish brand "Chinese hot & spicy", I made some up for a few mates as a sample dip and they were shocked that it was so similar.

    Im going to go in search of the goldfish one tomorrow I cant wait to give it a go!


  • #129
    jassha
    Registered Users, Registered Users 2 Posts: 219 ✭✭jassha


    lemeister wrote: »
    Hi Jassha,

    I'm looking for the technique for salt and chili ribs - presumably the spice mix is the same as for the chicken wings, but I'd like to know how to cook the ribs to get the right texture and when the spice mix should be added, etc.



    Cheers

    Use the recipe to cook the ribs further back in the thread.
    Mix the ribs with some beaten egg and then toss in potato flour
    Deep fry for 3 to 4 mins until nice and crisp
    Then proceed as for chicken wings
    Enjoy


  • #130
    darlett
    Registered Users Posts: 2,313 ✭✭✭darlett


    lorweld wrote: »
    Have you got a recipe for chicken & sweetcorn soup please love this from a Chinese tia

    Massive bump! :) This thread is gold, would love to see a few posts on the delicious soups available in many takeaways, particularly sweetcorn with or without chicken/crab, but not forgetting those other gems of wontons and hot n sour soups, or any others deemed important by the OP but currently slipping my mind. Loving your work.


  • #131
    jassha
    Registered Users, Registered Users 2 Posts: 219 ✭✭jassha


    Paul24 wrote: »
    Jassha,

    Do you have a good recipe for Yuk Sung.

    It's lovely as a starter and the kids love it wrapped in the lettuce.

    The recipe's so far have been great. Appreciate all you work.

    Thanks,

    Paul24

    You will need
    Minced pork fried and drained of excess fat
    Minced waterchestnuts
    Minced garlic
    Chopped scallions
    Chilli flakes
    Oyster sauce
    Splash of wine
    Dark soya sauce
    Sesame oil

    Hot wok
    add the minced garlic, oyster sauce, and a few chilli flakes
    add the pork and the waterchestnuts
    add splash of wine
    season with salt and pepper
    add scallions
    add dark soy
    add a few drops of sesame oil

    enjoy

    for the crunchy vermichelli just deep fry some uncooked rice noodles for 5 or 6 seconds


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  • #132
    bellsapiper
    Registered Users Posts: 13 ✭bellsapiper


    Do you have a recipe for chinese salad? more for the dressing than anything,only had it twice,once in San Fran and once in Spain,I have never seen it on a menu in Ireland! Its a very sweet dressing,but not sweet and sour.

    thanks,would love if you could help


  • #133
    jassha
    Registered Users, Registered Users 2 Posts: 219 ✭✭jassha


    bellsapiper wrote: »
    Do you have a recipe for chinese salad? more for the dressing than anything,only had it twice,once in San Fran and once in Spain,I have never seen it on a menu in Ireland! Its a very sweet dressing,but not sweet and sour.

    thanks,would love if you could help

    Is it a little spicy ?


  • #134
    bellsapiper
    Registered Users Posts: 13 ✭bellsapiper


    Not so much spicy but def has a kick,mostly sweet,like over the top sweet,most of my family felt it was like eating watery icing sugar! Im sorry I know it sounds mad!


  • #135
    viking
    Registered Users, Registered Users 2 Posts: 1,504 ✭✭✭viking


    jassha wrote: »
    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
    Might be a stupid question but what type of vinegar should I be using here?

    Thanks a million.


  • #136
    viking
    Registered Users, Registered Users 2 Posts: 1,504 ✭✭✭viking


    viking wrote: »
    Might be a stupid question but what type of vinegar should I be using here?

    Thanks a million.

    Ok, I ended up using 2 spoons of standard white vinegar, diluted with 2 spoons of water and a pinch of sugar. The szechuan was beautiful, many thanks!


  • #137
    flan59
    Registered Users Posts: 124 ✭✭flan59


    Made the Sweet & Sour Sauce tonight added a little too much ginger but it was great, got some great ingredients for more recipes in Spice World on the Quay in Waterford, never knew there were so many different spices.


  • #138
    What? Oh Rly!
    Registered Users, Registered Users 2 Posts: 153 ✭✭What? Oh Rly!


    Thanks :)

    How do you make that yummy curry sauce?


  • #139
    jassha
    Registered Users, Registered Users 2 Posts: 219 ✭✭jassha


    viking wrote: »
    Ok, I ended up using 2 spoons of standard white vinegar, diluted with 2 spoons of water and a pinch of sugar. The szechuan was beautiful, many thanks!

    Sorry for lackof reply but been working all over he hols. normal white vinegar is correct


  • #140
    nesbitt
    Registered Users, Registered Users 2 Posts: 486 ✭✭nesbitt


    I made your sweet & sour sauce. It was absolutely delicious. I reduced the weights given in your recipe , but used the same ratio of ingredients. I have some sauce in a jar in fridge for next week also.

    I intend making the beef with black pepper sauce and then trying the oyster variation you also suggested.

    Many thanks Jassha for taking the time to share your recipes and your advice.


  • #141
    flan59
    Registered Users Posts: 124 ✭✭flan59


    Got ready Salted Black Beans in the oriental Shop at Jervis St today, what do I need to add or do to make genuine Chicken in Black Bean Sauce, other than chicken and veg?


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  • #142
    Faith
    Moderators, Society & Culture Moderators Posts: 30,660 Mod ✭✭✭✭Faith


    flan59 wrote: »
    Got ready Salted Black Beans in the oriental Shop at Jervis St today, what do I need to add or do to make genuine Chicken in Black Bean Sauce, other than chicken and veg?

    The recipe has already been discussed several times. Please read the thread.

    (Hint: It's on the first page)


  • #143
    TerryTibbs!
    Closed Accounts Posts: 610 ✭✭✭TerryTibbs!


    Beef in black pepper sauce?

    Teach me please!


  • #144
    nesbitt
    Registered Users, Registered Users 2 Posts: 486 ✭✭nesbitt


    Terrytibbs, the details are a couple of pages back on this thread.

    Love this one myself and will be trying it, just need to get in the ingredients later in week.


  • #145
    unkel
    Registered Users, Registered Users 2 Posts: 65,936 ✭✭✭✭unkel
    Chauffe, Marcel, chauffe!


    jassha wrote: »
    You will need
    Minced pork fried and drained of excess fat
    Minced waterchestnuts
    Minced garlic
    Chopped scallions
    Chilli flakes
    Oyster sauce
    Splash of wine
    Dark soya sauce
    Sesame oil

    Hot wok
    add the minced garlic, oyster sauce, and a few chilli flakes
    add the pork and the waterchestnuts
    add splash of wine
    season with salt and pepper
    add scallions
    add dark soy
    add a few drops of sesame oil

    enjoy

    for the crunchy vermichelli just deep fry some uncooked rice noodles for 5 or 6 seconds

    Made it today and it was the biz :D

    Served it in iceberg lettuce leaves with the crunchy vermicelli on top

    Your wok must be a lot hotter than mine though. I deep fried the (first batch of) rice vermicelli for 10 seconds and they were still rock hard. Fried all the other batches for 30 seconds assuming that would have done the trick. Wrong! Still way too hard.

    My ads on adverts.ie

    https://www.adverts.ie/member/5856/ads



  • #146
    TerryTibbs!
    Closed Accounts Posts: 610 ✭✭✭TerryTibbs!


    nesbitt wrote: »
    Terrytibbs, the details are a couple of pages back on this thread.

    Love this one myself and will be trying it, just need to get in the ingredients later in week.
    Should have read back, Thanks!


  • #147
    TequilaMockingBird
    Registered Users, Registered Users 2 Posts: 4,392 ✭✭✭TequilaMockingBird


    jassha is the MT Cranium of the cooking forum. Thanks for all the recipes, it's a great resource.


  • #148
    jassha
    Registered Users, Registered Users 2 Posts: 219 ✭✭jassha


    flan59 wrote: »
    Got ready Salted Black Beans in the oriental Shop at Jervis St today, what do I need to add or do to make genuine Chicken in Black Bean Sauce, other than chicken and veg?

    follow the black bean recipe further back but be careful with seasoning cos of the fact they are salted beans..


  • #149
    jassha
    Registered Users, Registered Users 2 Posts: 219 ✭✭jassha


    unkel wrote: »
    Made it today and it was the biz :D

    Served it in iceberg lettuce leaves with the crunchy vermicelli on top

    Your wok must be a lot hotter than mine though. I deep fried the (first batch of) rice vermicelli for 10 seconds and they were still rock hard. Fried all the other batches for 30 seconds assuming that would have done the trick. Wrong! Still way too hard.

    sounds stupid but make sure u are using rice noodles for the vermicelli also sold as rice stick, they should puff up after a few seconds in a deep fat fryer.


  • #150
    Davexirl
    Registered Users, Registered Users 2 Posts: 1,118 ✭✭✭Davexirl


    How do you cook chicken in the take away's???? It's always lovely and succelent from my local Chinese, is it fried on a wok? Poached??? This for a curry now.

    Thanks


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  • #151
    BaZmO*
    Registered Users, Registered Users 2 Posts: 18,625 ✭✭✭✭BaZmO*


    Davexirl wrote: »
    How do you cook chicken in the take away's???? It's always lovely and succelent from my local Chinese, is it fried on a wok? Poached??? This for a curry now.

    Thanks
    Normally it's boiled as full breasts, then chopped up and used when required.


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