The Sauce is BETTER than the Chicken - Homestyle Chicken and Chinese Sausage
This Cantonese chicken dish makes its own sauce! Add Lap cheong to make this dish even better.
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** CHAPTERS **
0:00 - Introduction
0:35 - Prepare/marinate chicken
3:17 - Prepare Chinese sausage
4:46 - Prepare onion garnish
5:21 - Steam chicken & sausage
7:37 - Dish reveal and garnish
8:28 - thetaste
10:43 - Flo's thoughts
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STIR FRY CHICKEN NOODLES | CHICKEN STIR FRY WITH NOODLES | CHICKEN CHOW MEIN
Stir Fry Chicken Noodles | Chicken Stir Fry With Noodles | Chicken Chow Mein | Chicken Noodles | Stir Fry Noodles | Chicken Stir Fry | Chicken Noodles Recipe | Chicken Chow Mein Recipe | Chicken Fried Noodles Recipe
Ingredients for Stir Fry Chicken Noodles:
(Tsp-Teaspoon; Tbsp-Tablespoon)
- Boneless Chicken , sliced into thin flattish 2” strips- 250 gms
- Noodles, 150 gms pack, sufficient for 2 persons
Chicken pieces to be marinated with:
- Salt-1/2 tsp
- Pepper powder- 1/2 tsp (preferably White Pepper Powder)
- Soy sauce- 1 tsp
- Vinegar- 1 tsp
- Honey- 1 tsp
- Garlic, grated- 2-3 cloves (1 tsp)
Veggies:
- Broccoli florets- 1.5 cups (100 gms)
- Carrots, julienned- 1.5 cups (75 gms)
- Red Pepper, julienned- 1.5 cups (75 gms)
- Spring Onion/Scallions whites, chopped -2 tbsp (around 3 spring onions)
- Spring Onion greens, thick chopped for garnish- 3
Other Ingredients:
- Garlic, chopped- 2 tsp
- Ginger, chopped- 1 tsp
- Refined Oil-2 tbsp
- Salt for seasoning- 1/4 tsp or to taste
- Pepper Powder- 1/4 tsp or to taste
Sauces:
- Dark Soy Sauce- 2 tsp
- Oyster Sauce- 2 tsp
- Red Chilli Sauce- 3 tsp
Preparation-
- Slice the boneless chicken fillets into 2” flattish strips.
- Grate 2-3 garlic cloves to give a teaspoon of garlic.
- Fine chop the peeled garlic cloves and the ginger.
- Take out the broccoli florets and julienne the carrots & red pepper.
- Chop the white and green portion of spring onions/scallions.
- Marinate the chicken strips with the items specified. Mix and set aside for around 20-30 mins.
To boil the noodles, follow the instructions on the packet.
OR
- For 150 gm noodles, heat 1.5 litres of water in a pan on high heat till it comes to a boil.
- Add the noodles and stir it lightly for it to open up.
- Boil it for 2-3 mins, should not be soft but “al dente”.
- Drain it in a colander and wash it with cold water to stop the cooking.
- Add 1 tsp of oil and mix it well to coat the boiled noodles so that they don’t stick.
- Set it aside.
Process:
- Heat 1.5 tbsp oil in a wok.
- Add the marinated chicken and stir fry on high heat for around 4 mins till the chicken pieces are browned. Remove from oil and set aside.
- Add 1/2 tbsp oil to the same wok and heat it.
- Now add the chopped garlic and ginger & stir fry on medium heat for 15 secs.
- Add the chopped spring onion whites and stir fry on medium heat for another 15 secs.
- Now add the julienned carrots and broccoli florets, give a mix and season with a pinch of salt and pepper powder. Stir fry on high heat for 1 min.
- Add the julienned red pepper, mix and stir fry on high heat for around 2 mins till the vegetables are cooked but still crunchy and retain the color.
- Now add the fried chicken and give a mix on medium heat for 1 min.
- Now add the boiled noodles and mix it well with the vegetables.
- Add all the sauces and salt & pepper for seasoning and mix it well on high heat.
- Stir-fry and toss on high heat for 2 mins till the noodles are well coated with the sauces.
- Garnish with spring onion greens and serve hot.
#stirfrychickennoodles #chickennoodles #chickenchowmein #chickenfriednoodles #chickennoodlesrecipe #chickenstirfry #chinesenoodles #spiceeats #spiceeatsrecipes #chowmeinrecipe
Authentic Cantonese Sausage, at home
Lap Cheong! This sweet Cantonese sausage barely needs an introduction - it's awesome fried along with some veg, excellent topped over a claypot rice - or even just tossed on a bit of white rice in the rice cooker directly.
0:00 - What Is Lap Cheong?
0:52 - How to tell a Quality Lap Cheong
1:44 - Lap Cheong Recipe
7:03 - Chinese Sausage?
Written recipe is also over here at /r/CasualChina if you prefer your recipes in Reddit form:
INGREDIENTS
Makes 8 sausages. Feel free to scale up for a bigger batch.
* Pork; 350g lean and 150g fat. We used the ham cut (后腿), you can also use a combination of loin (外脊) and fatback (猪油) if that ham cut is hard to find.
* Casings: ~30mm dried hog casings (肠衣). Feel free to play around with this too. I believe this is the type we used:
* Marinade for the Lean: 7.5g salt, 30g sugar, 3g Prague Powder #1, 20g light soy sauce (生抽), 15g Fenjiu (汾酒) -or- Rose Wine (玫瑰露酒). As of the time of writing, Rose Wine is out of stock on Amazon, but you should be able to buy this bottle in most Chinese supermarkets abroad:
* Water, 75g.
Plus sugar for making the candied pork fat.
PROCESS
1. Separate the lean and fat. Dice each into pea-sized pieces. Re-weigh each to make sure you're still at 350g/150g after trimming.
2. Make the candied pork fat: blanch the pork fat for ~2 min, rinse and let it drain for a minute or two. Lay in a bowl with alternating layers of pork fat and sugar. Cover, leave in the fridge overnight.
3. Mix the lean with the 'marinade for the lean'. Cover, fridge overnight.
4. Next day, cut out ~6ft of your casing and soak in warm water for 20 minutes. If you're not using dried casings (e.g. if you're using the standard Western salted casings), prepare them according to how said casings should be prepped.
5. Rinse the sugar off the pork fat, drain for a minute or two. Combine the lean with the fat, together with the 75g of water. Mix very well, ~3-5 minutes.
6. Scrunch your casing up the bottom of a funnel, leaving ~2 inches of casing remaining at the end. Tie an overhand knot at the end of the casing.
7. Stuff the filling through the funnel with the wide end of a (Chinese-style) chopstick. Be patient, this will take some time. Once you stuff it with ~2 inches remaining at the end of it, tie another overhand knot to close it up.
8. Using two toothpicks or needles, puncture the sausage every half inch or so down the whole casing. Turn 90 degrees, and repeat. Turn another 90 degrees, repeat. Turn a final 90 degrees, and finish puncturing the sausage.
9. Cut out four ~8 inch sections of baker's twine, tie it in a loop. Separate the sausage into individual Lap Cheongs by laying the loop of twine under the sausage, looping it through the loop, and tightening.
10. Dry the sausage. Give the sausages a quick rinse, pat the, dry and put in the oven at 50C for 24 hours. Then hang in a cool, dry, sunny place for ~3 days.
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Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel):
The Best Lemon Chicken And Chilli Chicken Recipe EVER • Taste Show
Master chef John Zhang shows you how to make the best lemon chicken and chilli chicken with step by step instruction.
Get the recipes:
The lemon chicken is crispy battered chicken pieces smothered in a sweet and tangy lemon sauce.
The chilli chicken is made with lightly battered crispy chicken chunks lightly tossed with spicy red chili pepper.
#chillichicken #lemonchicken #chickenrecipe
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Simple Chinese Noodles Recipe by Masterchef
Masterchef John Zhang shows you how to make simple and delicious Chinese Noodles at home with step by step instruction and recipe below. Get the recipe NOW:
#chinesenoodles #chinesecooking #chinesefood
It is really interesting when you make noodles at home. Chinese people especially people from the Northern provinces think this is just a routine for daily life. Homemade noodles usually provide a more chewy taste than store bought ones. The basic steps are easy but there are lots of details for the perfect outcome.
For noodles, high gluten flour will be highly recommended for a chewy taste.
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If you are searching for some idea about how to make yummy Chinese style noodle dishes, check Chinese noodle recipes .
Are you a foodie craving Chinese food? Look no further.
Here we have the best Chinese recipes, prepared by award-winning chefs to showcase authentic, traditional Chinese cooking.
Whether you want to know how to make Chinese dishes at home, or learn how to master cooking with a wok, we've got you covered.
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⏲ CHAPTERS ⏲
00:00 - Prepare rice
00:39 - What kind of rice to use
01:09 - Soak sausage
01:24 - Cut chicken
02:15 - Wash chicken
02:39 - Prepare vegetables
03:48 - Dry chicken
04:01 - Marinate chicken
04:43 - Marinate mushrooms
05:09 - Create sauce
05:25 - On clay pot rice
06:06 - Cook in clay pot
06:34 - How to season a clay pot
07:48 - Add rice
08:08 - Does clay pot need to be dry before using?
08:31 - Add water
08:55 - Alternatives to clay pot
09:42 - Add ingredients
10:16 - Good toppings to have
11:01 - How to choose a good clay pot
11:59 - Scorch rice
13:58 - How to prevent rice burning or sticking
14:47 - The reveal & garnish
15:01 - THE CRUMB!
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Produced by Randy Lau, Grace Phan
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
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