CHINESE RECIPES. Read first post for recipes before posting!

unkel · 05-01-2011 7:38pm

jassha wrote: »

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.

I did use rice vermicelli (very thin noodles made from rice) but I didn't use a deep fat fryer, just an open pan with about 5cm of oil in it. I did small batches of about 10g of vermicelli per batch. Next time I'll taste them first before I take them out

jassha · 05-01-2011 11:11pm

BaZmO* wrote: »

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

Sorry but not true of any restaurant i have ever worked in. the method of boiling full breasts is used for making chicken balls.
Chicken is sliced into bite sized pieces and marinated in a mixture of salt , pepper, egg white, potato flour, sesame oil, water and veg oil. then it is poached until just cooked and then used for the various disheswhich would include curry

jassha · 05-01-2011 11:13pm

unkel wrote: »

I did use rice vermicelli (very thin noodles made from rice) but I didn't use a deep fat fryer, just an open pan with about 5cm of oil in it. I did small batches of about 10g of vermicelli per batch. Next time I'll taste them first before I take them out

Just make sure oil is good and hot. rice noodle should puff up like prawn crackers. let me know how u get on

nesbitt · 07-01-2011 12:02pm

jassha wrote: »

Sorry but not true of any restaurant i have ever worked in. the method of boiling full breasts is used for making chicken balls.
Chicken is sliced into bite sized pieces and marinated in a mixture of salt , pepper, egg white, potato flour, sesame oil, water and veg oil. then it is poached until just cooked and then used for the various disheswhich would include curry

At home, would simply poaching the chicken strips in stock till cooked and tender give a similar result?

What about beef for the beef in black pepper dish, would you braise it Jassha?

BaZmO* · 07-01-2011 12:19pm

jassha wrote: »

Sorry but not true of any restaurant i have ever worked in. the method of boiling full breasts is used for making chicken balls.
Chicken is sliced into bite sized pieces and marinated in a mixture of salt , pepper, egg white, potato flour, sesame oil, water and veg oil. then it is poached until just cooked and then used for the various disheswhich would include curry

I used to work in a Chinese Take-Away doing deliveries years ago, and while waiting for the deliveries I'd watch the Chefs preparing the food.

They'd boil up large quantities of chicken breasts, cool them, chop them up and then put into the containers to be used when needed.

When putting together a dish, e.g. Chicken Curry, the cold chicken, onions, veg, etc. would be gathered up in the aluminium trays and then put into a big pan of boiling water for a couple of minutes, put back into the tray and then covered with a couple of ladles of Curry from the big pot that was always on the go.

I'd say you're right when it comes to dishes where the chicken isn't diced in cubes though.

jassha · 07-01-2011 4:40pm

BaZmO* wrote: »

I used to work in a Chinese Take-Away doing deliveries years ago, and while waiting for the deliveries I'd watch the Chefs preparing the food.

They'd boil up large quantities of chicken breasts, cool them, chop them up and then put into the containers to be used when needed.

When putting together a dish, e.g. Chicken Curry, the cold chicken, onions, veg, etc. would be gathered up in the aluminium trays and then put into a big pan of boiling water for a couple of minutes, put back into the tray and then covered with a couple of ladles of Curry from the big pot that was always on the go.

I'd say you're right when it comes to dishes where the chicken isn't diced in cubes though.

ihave been working in chinese restaurants since 1995 and still am. I have never seen that method used for cooking chicken dishes. Honestly sounds like a lazy way of doing things but like i said in an earlier post u get out of a dish what u put in .

jassha · 07-01-2011 4:44pm

nesbitt wrote: »

At home, would simply poaching the chicken strips in stock till cooked and tender give a similar result?

What about beef for the beef in black pepper dish, would you braise it Jassha?

I would marinade it as described if only for 10 or 15 mins then poach it ina little water til just cooked.
For beef iwould use the same marinade but add some dark soy as well. Then just fry it off in a hot wok for 30 or 40 secs and add to ure dish as described.

BaZmO* · 07-01-2011 4:52pm

jassha wrote: »

ihave been working in chinese restaurants since 1995 and still am. I have never seen that method used for cooking chicken dishes. Honestly sounds like a lazy way of doing things but like i said in an earlier post u get out of a dish what u put in .

I've seen it in a couple of places. But they were Take-Aways, obviously different in restaurants.

jassha · 07-01-2011 8:06pm

lorweld wrote: »

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

Straight forward one this

You need
-stokeys creamed corn
-water
-chopped chicken or crab cooked
-little beaten egg
-chopped scallions
-few drops sesame oil -salt and pepper to season

Method

add 1 third creamed corn and 2 thirds water to a wok
add chicken or crab
season to taste with salt and pepper
thicken with a little potato flour mixed with water
stir in a little beaten egg
add a few drops sesame oil
serve topped with chopped scallions

enjoy

09-01-2011 7:01pm

Sounds delicious and within my cooking capabilities !!!!

Gavin "shels" · 19-01-2011 4:03am

May seem like a simple question, but how do you cook noodles like you'd get in a takeaway? And what would be the best brand/noodles to get? Cheers.

jassha · 19-01-2011 7:29pm

Gavin shels wrote: »

May seem like a simple question, but how do you cook noodles like you'd get in a takeaway? And what would be the best brand/noodles to get? Cheers.

I use "Lucky Boat " brand

to cook at home u need
-noodles cookedas per packet instructions and cooled
-scallions and beansprouts
-minced garlic, dark soya sauce, sesame oil
-salt and pepper

Very hot wok
-add some veg oil
-add minced garlic,scallions and beansprouts
-stirfry for 30 secs
-add noodle and stir fry til well mixed
-season with salt and pepper
-add dash of dark soya sauce
-add small splash of water and 3 or 4 drops sesame oil
-ENJOY

Keep everything moving all the time or they tend to stick

UrbanSea · 19-01-2011 7:55pm

I was going to ask about noodles too. Best way to make a nice spicy Singapore Chow Mein? Thanks.

jassha · 19-01-2011 8:11pm

greetings wrote: »

I was going to ask about noodles too. Best way to make a nice spicy Singapore Chow Mein? Thanks.

See post 73 on this thread for singapore noodles

Enjoy

UrbanSea · 19-01-2011 9:38pm

Thanks jassha,hadn't looked through the whole thread sorry.

jassha · 19-01-2011 9:45pm

greetings wrote: »

Thanks jassha,hadn't looked through the whole thread sorry.

No worries

brian ireland · 20-01-2011 12:00am

Thanks Jassha for all you recipes.
Its a great thread and you are very helpful.
Keep up the good work its really interesting and enjoyable reading.
Only one problem!! It makes me hungry

stephendevlin · 20-01-2011 12:02am

Any idea's on woking my dog?

Gavin "shels" · 20-01-2011 2:13am

jassha wrote: »

I use "Lucky Boat " brand

to cook at home u need
-noodles cookedas per packet instructions and cooled
-scallions and beansprouts
-minced garlic, dark soya sauce, sesame oil
-salt and pepper

Very hot wok
-add some veg oil
-add minced garlic,scallions and beansprouts
-stirfry for 30 secs
-add noodle and stir fry til well mixed
-season with salt and pepper
-add dash of dark soya sauce
-add small splash of water and 3 or 4 drops sesame oil
-ENJOY

Keep everything moving all the time or they tend to stick

You gem, one question where the hell would I get Lucky Boat noodles? Asian supermarket or are they available in the likes of Tesco, Dunnes, etc...

daisy100 · 20-01-2011 4:16pm

Thanks a million for the recipe for black pepper sauce, just a quick question, what kind of wine ? and how much stock, and is there an alternative for potato flour ?

jassha · 20-01-2011 5:19pm

daisy100 wrote: »

Thanks a million for the recipe for black pepper sauce, just a quick question, what kind of wine ? and how much stock, and is there an alternative for potato flour ?

Whatever wine u have. Personally i use red with beef white with chicken

Stock depends on how much sauce u like. u dont really need much

U can use cornflour instead of potato flour if u want

jassha · 20-01-2011 5:22pm

Gavin shels wrote: »

You gem, one question where the hell would I get Lucky Boat noodles? Asian supermarket or are they available in the likes of Tesco, Dunnes, etc...

Asian store would probably ure best bet. Alot of brands out there so try a few till u find one u like.

jassha · 20-01-2011 5:27pm

stephendevlin wrote: »

Any idea's on woking my dog?

Long or short haired

2qk4u · 20-01-2011 8:59pm

Hi Jassha, do you have a recipe for Samosa ?

dh0661 · 20-01-2011 9:07pm

jassha wrote: »

Long or short haired

LOL

jassha - thanks for all your help here - I'm an avid reader in this thread.

daisy100 · 21-01-2011 12:35am

jassha wrote: »

Whatever wine u have. Personally i use red with beef white with chicken

Stock depends on how much sauce u like. u dont really need much

U can use cornflour instead of potato flour if u want

Thanks for that, i'm looking forward to trying this recipe and a few others.
Its a great thread, thanks again !!:)

Stheno · 25-01-2011 7:00pm

Thanks jassha for the recipes.

Would I be able to buy creamed corn in an asian store?

jassha · 26-01-2011 1:13am

Stheno wrote: »

Thanks jassha for the recipes.

Would I be able to buy creamed corn in an asian store?

Yes u can. Available in most supermarkets as well now

Vodkat · 26-01-2011 6:00pm

Jassa have you heard of Amber fire shredded chicken...? I'd love the recipe if your familiar with the dish!! Thanks

jhynes2009 · 26-01-2011 7:33pm

Jassha, Thanks so much, this is a fantastic thread!

Just wondering if by any chance you know where I could find an asian shop in Galway?

jassha · 26-01-2011 8:13pm

jhynes2009 wrote: »

Jassha, Thanks so much, this is a fantastic thread! Just wondering if by any chance you know where I could find an asian shop in Galway?

One across the road from central park night club and another across from the connacht tribune office near the back of boots. Might be more but not too sure.

jhynes2009 · 28-01-2011 9:48am

jassha wrote: »

One across the road from central park night club and another across from the connacht tribune office near the back of boots. Might be more but not too sure.

Thanks Jassha - you are a fountain of knowledge

jassha · 28-01-2011 1:55pm

jhynes2009 wrote: »

Thanks Jassha - you are a fountain of knowledge

In town yesterday morning and think the one across from cp is gone but the one across from connacht tribune definetly still there

Minder · 28-01-2011 9:09pm

@ Jassha,

Would you have a recipe for squab, I picked up two frozen baby pigeons from my local chinese supermarket and could use some inspiratio.

jassha · 28-01-2011 10:30pm

Minder wrote: »

@ Jassha,

Would you have a recipe for squab, I picked up two frozen baby pigeons from my local chinese supermarket and could use some inspiratio.

H ave only ever enn them done similar to aromatic duck asfollows

Mix together the following
-100 ml light soy
-100 ml dark soy
-1 teaspoon salt
-4 teaspoons sugar
-4 star anise
-2 teaspoons minced ginger

Marinate the squab in above for 3 to 4 hours

Roast at 200 for 15 mins then lower heat to 170 and cook til well done

Strain the marinade into a small saucepan and boil til reduced and thickened

Chop the squab into bite sized pieces and serve with the sauce as a dip with a crispy salad of ure choice

Enjoy

jassha · 02-02-2011 7:12pm

2qk4u wrote: »

Hi Jassha, do you have a recipe for Samosa ?

you will need the following
-minced beef fried til brown and drained
-diced onion
-diced carrot
-diced potato
-coconut milk
-curry powder
-diced chilli

Hot pan and fry
-onions
-add curry powder
-add carrots ,beef and potatoes
-add chillies
-add coconut milk and a little water
-simmer for 10 mins
-season to taste with salt pepper and sugar

Use what ever ingredients u have. Add peas and chopped cauliflower instead of mince for a veggie version.

Hard to explain in text how to fold so following link is best option

http://www.videojug.com/film/how-to-make-vegetable-samosas

Again put whatever u fancy into them.
Enjoy

jassha · 02-02-2011 7:17pm

Vodkat wrote: »

Jassa have you heard of Amber fire shredded chicken...? I'd love the recipe if your familiar with the dish!! Thanks

Not familar with tis one but sounds like chicken hot chilli. Is the chicken in a light batter ie crispy?

Vodkat · 03-02-2011 12:14am

jassha wrote: »

Not familar with tis one but sounds like chicken hot chilli. Is the chicken in a light batter ie crispy?

Its kinda oily, dark red almost brown in colour. No the chickens not battered its in strips slightly wider than beansprouts. Ill look at the menu description to see what info it gives.

gonker · 04-02-2011 10:20am

Have followed the chicken batter balls recipie but its still not the same as the takeaway:( Did anyone else try it?

jassha · 04-02-2011 12:25pm

gonker wrote: »

Have followed the chicken batter balls recipie but its still not the same as the takeaway:( Did anyone else try it?

Not the same how?????

gonker · 04-02-2011 1:26pm

I dont know exactly. The batter was lovely. Never thought of using sr flour but the batter in the takeaway is I dont know soggier for want of a better word on the inside and much thicker than I seem to be able to get it. Maybe if I fry them then re dip them then refry them..I dont know. I am loving the thread though thanks for the recipes its great.:D

Lornen · 04-02-2011 1:43pm

Hello Jassha

I hope you can help me out with a recipe for Chicken fried rice.
I know it sounds pretty straight forward and I have made it at home before but it never tastes quite right.

I generally just boil the chicken and use white rice.

It just doesn't ever taste like it does from a Chinese

Please help me out with this one, I'd be very grateful

jassha · 04-02-2011 2:50pm

gonker wrote: »

I dont know exactly. The batter was lovely. Never thought of using sr flour but the batter in the takeaway is I dont know soggier for want of a better word on the inside and much thicker than I seem to be able to get it. Maybe if I fry them then re dip them then refry them..I dont know. I am loving the thread though thanks for the recipes its great.:D

I know it sounds simple but make a thicker batter. It should be barely pourable ie should take 10 secs or more to flow out of container if u tip it. the more batter on the chicken the doughier it will be on the inside

Vodkat · 05-02-2011 5:43pm

jassha wrote: »

Not familar with tis one but sounds like chicken hot chilli. Is the chicken in a light batter ie crispy?

The menu description says ''Tomato and chilli style Szechuan sauce with juillanne of peppers and beansprouts with chilli''. Any Idea??

jassha · 05-02-2011 10:40pm

Vodkat wrote: »

The menu description says ''Tomato and chilli style Szechuan sauce with juillanne of peppers and beansprouts with chilli''. Any Idea??

try the szechwan sauce in post 40 in this thread. Could be that with something like maggies tomato and chilli sauce mixed in or maybe its just the hot bean sauce and some ketchup and chilli mixed in. Would u have eaten it in takeaway in barna????

jassha · 05-02-2011 10:44pm

Lornen wrote: »

Hello Jassha

I hope you can help me out with a recipe for Chicken fried rice.
I know it sounds pretty straight forward and I have made it at home before but it never tastes quite right.

I generally just boil the chicken and use white rice.

It just doesn't ever taste like it does from a Chinese

Please help me out with this one, I'd be very grateful

Try the recipe at post 103 on this thread but just use chicken. I would always fry the chicken not boil. left over roast chicken is great for it. let me know how u get on

Lornen · 05-02-2011 10:49pm

jassha wrote: »

Try the recipe at post 103 on this thread but just use chicken. I would always fry the chicken not boil. left over roast chicken is great for it. let me know how u get on

Sorry I must have overseen that recipe when flicking through earlier

I was looking some things up in the mean time and alot of people suggest you cook the rice and allow it to cool completely, then use?

I was just wondering if this was done in the restuarants or if it was all made on the spot.

Which would taste better do you reckon? I have no problems let's say, doing the rice in the morning and leaving it covered all day and reheat it in the wok with the other ingredients when I got home from work.

Thank you again for your help

jassha · 05-02-2011 11:25pm

Lornen wrote: »

Sorry I must have overseen that recipe when flicking through earlier

I was looking some things up in the mean time and alot of people suggest you cook the rice and allow it to cool completely, then use?

I was just wondering if this was done in the restuarants or if it was all made on the spot.

Which would taste better do you reckon? I have no problems let's say, doing the rice in the morning and leaving it covered all day and reheat it in the wok with the other ingredients when I got home from work.

Thank you again for your help

At home i would cook the rice and fork it up well to let as much of the steam as possible off. Its very hard to fry rice like u get in a takeaway with out a wok station which generates serious heat so i would use rice that is hot for doing it at home.At work we fry it straight from the steamer to the customer. That is mainy down to common sense as its much quicker and u are not holding and reheating rice

Vodkat · 06-02-2011 2:23am

jassha wrote: »

try the szechwan sauce in post 40 in this thread. Could be that with something like maggies tomato and chilli sauce mixed in or maybe its just the hot bean sauce and some ketchup and chilli mixed in. Would u have eaten it in takeaway in barna????

Ill try that recipe some time next week to see. No I get in my local chinese in Oranmore. Thanks for the help Jassa!!:D

gonker · 06-02-2011 2:52pm

Thanks Jassha that worked great!!!:D

CHINESE RECIPES. Read first post for recipes before posting!

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