SECRETS of CHINESE COOKING

[Harvey K-Tel]

Ever since I discovered the secret to General Tso chicken (and deep fried chicken in general(!)) was dipping the chicken in corn starch before frying, I now do it all the time. Sooo crispy!

[Minnie the Minx]

Ever since I discovered the secret to General Tso chicken (and deep fried chicken in general(!)) was dipping the chicken in corn starch before frying, I now do it all the time. Sooo crispy!

My tofu cooking has gone the same way. Once you dip in cornflour you never go back!

[Bumblecorn Cats Nightmare]

Did you remember the chicken?

I used leftovers from a roast. The whole thing didn't have much flavour at all, really.

[Harvey K-Tel]

Ever since I discovered the secret to General Tso chicken (and deep fried chicken in general(!)) was dipping the chicken in corn starch before frying, I now do it all the time. Sooo crispy!

My tofu cooking has gone the same way. Once you dip in cornflour you never go back!

I'm a cornvert!

[Minnie the Minx]

It's amaizing!

[Darkness_Fish]

*Some barley credible rye wit here*

[sloopjohnc]

I make stir fry in a wok every week. Just the usual stuff - broccoli, cauliflower, onions, carrots and pea pods. Sometimes chicken, but not much.

This is my starter for oiling the base of the wok and sprinkle it through cooking.



If I want to make it spicier, then this.

[Six String]

Did you remember the chicken?

I used leftovers from a roast. The whole thing didn't have much flavour at all, really.

If you were using white meat, i.e the breast, that's probably why. It also helps to build the flavors in the dish before adding the cooked chicken too. The meat won't be in the pan long enough to contribute much in the way of flavors. Chicken breast is the tofu of the meat world, very bland. You're better off using thighs.

[K]

For very little reason the title of this thread makes me think of

Bizarrely, I'd forgotten about this, and when I saw the title my first thought was exactly the same as before. Why does "Secrets of Chinese Cooking" make me think of "Mysteries of Chessboxing"?

[mentalist (slight return)]

Megachef make a great oyster sauce (and fish and soy sauce for that matter). Also, marinate in shaoxing wine, pepper and cornflour/starch.

[Carl's Son]

I ordered lemon chicken once and I could see through to the kitchen to where they were frying the chicken in a wok and adding liberal amounts of Robinson's Fruit and Barly lemon squash.

If I had worked there I'd have been tempted to try peach or Summer Fruits chicken using the same squash based method...

[Bumblecorn Cats Nightmare]

I was in an Indian restaurant recently and commented that the sauce was quite sweet. After the waiter expressed confusion he told me 'ah yes that must be because of the tomato ketchup'

[Carl's Son]

Ketchup in a curry is genuinely saddening...

[K]

I think it's quite common. Often a tablespoon or so. It's to do a particular 'job' in terms of the dish. It's not like they're slathering everything in ketchup and calling it Madras.

[Carl's Son]

But you don't want to hear about it, or fruit squash in your Chinese dinner. Sometimes learning the secret kills the magic. Like with magic.

[Deebank]

Isn’t chicken Tikka Massala just chicken tikka in a mix of korma sauce and tomato ketchup?

I don’t like any sweet curry sauce particularly but this is Britain’s favourite dish!