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Invisibledr_gonz
Registered: 08/18/03
Posts: 44,645
Chinese Food spices?
    #3514226 - 12/17/04 05:16 PM (13 years, 1 day ago)

Anyone here know what the cooks at the chinese restaurant use in their dishes? i.e hunan chicken, general tso's, etc... I'd love to be able to stirfry the stuff the way they do!

Please keep all nitwit comments (catmeat,etc) to the OTD.. Thanks!

:peace:


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Offlinedaimyo
Monticello

Registered: 05/13/04
Posts: 7,751
Last seen: 5 years, 10 months
Re: Chinese Food spices? [Re: dr_gonz]
    #3514442 - 12/17/04 06:24 PM (13 years, 1 day ago)

General Tso Chicken

Sauce:

1/2 cup cornstarch (corn flour)
1/4 cup water
1+1/2 tsp minced garlic
1+1/2 tsp minced ginger root
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup cooking wine
1+1/2 cup hot chicken broth
1 tsp monosodium glutamate (optional)

Meat:

3 lbs deboned dark chicken meat, cut into large chunks
1/4 cup soy sauce
1 tsp white pepper
1 egg
1 cup cornstarch (corn flour)
Vegetable oil for deep-frying
2 cups sliced green onions
16 small dried hot peppers

Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until sugar dissolves. Refrigerate until needed.

In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly. Add cup of vegetable oil to help separate chicken pieces. Divide chicken into small quantities and deep-fry at 350 degrees until crispy. Drain on paper towels.

Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir-fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens.


Kung Pao Chicken

1 lb. boned, skinned chicken breasts - cubed
3 Tbls. soy sauce - divided
1 1/2 Tbls. cornstarch mixed with 1 1/2 Tbls. cold water
1 Tbls. dry sherry
1 Tbls. granulated sugar
1 tsp. cornstarch
1/2 tsp. salt
1 tsp. sesame oil
3 1/2 Tbls. vegetable oil - divided
1/2 cup unsalted roasted peanuts
4-8 dried red chili peppers - chopped
1 slice peeled, fresh ginger - chopped
1 clove garlic - sliced

Combine chicken, 1 Tbls. soy sauce, and cornstarch/water mixture; allow to marinate for 30 minutes.

Combine 2 Tbls. soy sauce, sherry, sugar, cornstarch, salt, and sesame oil; set aside.

In a hot wok, stir-fry the peanuts in 1 1/2 Tbls. vegetable oil until golden brown, remove peanuts from wok, and set aside.

Fill wok with vegetable oil for frying and heat to 350 degrees. Carefully slide the chicken into the wok, piece by piece, and fry for 1 minute.

Remove chicken from oil and drain on a brown paper bag. Remove oil from wok.

In hot wok, stir-fry the red peppers in 2 Tbls. vegetable oil until they turn dark. Add ginger, garlic, and chicken to the wok and fry, stirring constantly. Stir the prepared sauce and add to the wok. Stir and cook wok contents until the sauce is thickened. Stir in peanuts and serve.


Orange Beef

half pound boneless beefsteak, sliced into 1 half X 2 x half inch pieces
half teaspoon baking soda
half Cup water

Marinade:
half teaspoon kosher salt
1 small egg
2 tablespoons cornstarch
1 tablespoon corn oil

Sauce:
2 tablespoons chicken broth recipe here
1 teaspoon sugar
half teaspoon cornstarch (corn flour)
half tablespoons rice wine
half teaspoons mild rice vinegar
1 tablespoon soy sauce
1 teaspoon oriental sesame oil
2 cups corn oil, for frying
1 large piece dried tangerine peel, in small pieces
4 to 5 dried hot red chili peppers
2 tablespoons minced fresh ginger
half teaspoon minced garlic
1 scallion, chopped
2 teaspoons sugar

Mix the beef with the baking soda and water; refrigerate for 1 hour. Rinse the beef thoroughly with cold water and dry well. The meat must be very dry.

Mix the marinade ingredients, add the beef, mix well and refrigerate again for at least 1 hour.

Mix the sauce ingredients and set aside with all the other ingredients near the stove.

Put a colander or stainless steel Chinese strainer over a pot and place near the stove.

Heat a wok over high heat and add the oil. When the oil is hot and almost smoking, add the beef. Stir and fry until it just changes color, then remove the beef with a slotted spoon and drain in the colander.

Heat the oil again until very hot. Return the beef to the oil and stir and fry once more, until the beef is crispy around the edges.

Pour the beef and oil into the colander over the pot and allow the oil to drain away.

Reheat the wok to medium hot. Heat 2 tablespoons of the drained oil, then add the tangerine peel, chili peppers, ginger, garlic and scallion. Stir fry for a few seconds, or until the chili peppers brown, then add the beef. Stir for 30 seconds and add the sugar. Add the sauce to the beef, stirring constantly until it coats the meat with a clear glaze. Turn off the heat and serve hot.


--------------------
"I have sworn upon the altar of God eternal hostility against every form of tyranny over the mind of man."


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Invisibledr_gonz
Registered: 08/18/03
Posts: 44,645
Re: Chinese Food spices? [Re: daimyo]
    #3514834 - 12/17/04 08:37 PM (13 years, 1 day ago)

Now I just need to get a wok.... Thanks man!


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Offlinedaimyo
Monticello

Registered: 05/13/04
Posts: 7,751
Last seen: 5 years, 10 months
Re: Chinese Food spices? [Re: dr_gonz]
    #3514878 - 12/17/04 08:53 PM (13 years, 1 day ago)

I recommend cast iron. If you have an asian market near you go there and pick one up. Get the extras too(bamboo spatula, strainer, ring, etc.).
Also, if you are fortunate enough to have an asian market don't forget to pick up some spices/oils that you will be using frequently.


--------------------
"I have sworn upon the altar of God eternal hostility against every form of tyranny over the mind of man."


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Invisibledr_gonz
Registered: 08/18/03
Posts: 44,645
Re: Chinese Food spices? [Re: daimyo]
    #3514899 - 12/17/04 09:00 PM (13 years, 1 day ago)

think theres one an hour south. i might check it out...


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InvisibleAhab McBathsalts
Dank Nihilist
Other User Gallery Arcade Champion: Blackjack

Registered: 11/25/02
Posts: 19,859
Loc: 2 International Flag
Re: Chinese Food spices? [Re: dr_gonz]
    #3514993 - 12/17/04 09:35 PM (13 years, 1 day ago)

i had a really good nit wit comment too.


--------------------
"Nobody exists on purpose. Nobody belongs anywhere. Everybody's going to die."


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