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Chinese takeaway at home: How to make the perfect Chinese at home

by ace
Chinese takeaway at home: How to make the perfect Chinese at home

Chinese food has reigned supreme across Britain for more than two decades, but figures published last year suggest that the number of Chinese restaurants has been declining in recent years. But for many, Chinese food is still a delight. Express.co.uk has compiled a guide to show you how to make perfect Chinese at home.

Bittersweet chicken

Ingredients

For chicken:

  • ½ a small pineapple
  • Two boneless and skinless chicken breasts
  • Two tablespoons of sunflower oil
  • An onion cut into slices
  • A red pepper, seeded and chopped
  • A green pepper, seeded and chopped
  • A tablespoon of corn flour
  • Four spring onions, thinly sliced ​​diagonally.

For the sauce:

  • A tablespoon of corn flour
  • 300 ml of fresh pineapple juice
  • Two crushed garlic cloves
  • 25g / 1 oz fresh, peeled and grated ginger
  • 1 tablespoon of dark soy sauce
  • Two tablespoons of white wine vinegar
  • Two tablespoons of brown sugar
  • Three tablespoons of tomato ketchup
  • Dry pepper flakes of a pinch
  • Freshly ground black pepper.

Method

Start by making the sauce by placing the cornmeal in a small bowl and stirring in two tablespoons of pineapple juice until the mixture is smooth.

Put the rest of the pineapple juice in a bowl and mix the flakes of garlic, ginger, soy, vinegar, sugar, ketchup and pepper until it is well combined before putting this mixture aside.

Then place the pineapple on a plate, remove the skin, cut it longitudinally and remove the resistant central core. Cut the pineapple into thick slices and set aside.

Then cut each chicken breast into seven to nine equal pieces and heat the oil in a large, nonstick skillet.

Fry the onion and pepper for three minutes over high heat.

Then cover the chicken with the corn flour and add to the pan where you should fry for four minutes, until it is lightly browned on all sides.

Add the pineapple and sweet and sour sauce to the pan and bring to a boil over medium heat /

Cook the chicken mixture for four to five minutes, stirring regularly to prevent sticking.

Stir the mixture of the cornmeal and pineapple solution and cook for another 30 to 60 seconds until the sauces thicken and become shiny, turning the chicken and vegetables to ensure that they are evenly coated.

Sprinkle the finished meal with sliced ​​chives and serve hot.

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Crispy aromatic duck

Ingredients

For the duck:

  • A duck
  • Four tablespoons of Chinese five-spice powder
  • Four star anise
  • Two cloves of garlic, crushed
  • Four cm piece of fresh ginger, peeled and sliced
  • Four spring onions, cut and halved
  • 20 Chinese pancakes
  • Sea salt and freshly ground black pepper.

For the sauce:

  • Peanut oil, for frying
  • Two cloves of garlic, peeled and chopped
  • Three to four tablespoons of black bean sauce
  • Two teaspoons of rice vinegar
  • 1 to 2 tablespoons of soy sauce
  • ½ –1 ​​tablespoon of honey dripping

Method

Preheat the oven to 160C / Gas mark three.

Start by cutting and discarding the flap of fat above the entrance to the duck's body cavity and tapping inside the cavity with kitchen paper before seasoning with salt and pepper.

Rub the entire outside of the duck with the power of five spices, massaging it into the skin and then place the star anise, garlic, ginger and chives inside the duck.

Place the duck on a baking sheet on a baking sheet and bake for an hour at 160 ° C before lowering the oven to 140 / gas mark one and cook for another two and a half to three hours, or until the meat is really tender and the skin is crunchy.

To make the sauce, place a small saucepan over medium heat and add a pinch of oil.

When it is hot, fry the garlic until tender but not coloring and add three tablespoons of black bean sauce, vinegar, one tablespoon of soy sauce and half a tablespoon of honey.

Mix well and cook over low heat for three to four minutes, until heated.

Taste and adjust flavors as needed; you may want to add more soy sauce or honey, depending on how salty or sweet the black bean sauce is.

Transfer the mixture to the bowls and return to the duck.

When the duck is cooked, transfer it to a plate and cover it with foil, leaving it aside for 15 minutes.

When the duck rests, heat the pancakes according to the instructions on the package.

Remove the meat from the duck, separating it with two forks and serve with sauce and hot pancakes.

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Chinese sticky rice

Ingredients

  • 300g / 11oz washed glutinous rice
  • 500 ml of water.

Method

Heat a pan and add the rice and water before covering and cooking the rice over high heat for 15 minutes.

Lower the heat and cook the rice for another three to five minutes, making sure that all the water has been absorbed and that the rice is tender.

Remove the rice from the heat and, using a spatula, mix the rice grains before serving.

Chinese Fortune Cookies

Ingredients

  • Two large egg whites
  • Three tablespoons of vegetable oil
  • 1 teaspoon vanilla extract
  • 70g of wheat flour
  • 80g of refined sugar
  • A tablespoon of corn flour
  • A tablespoon of grated coconut (optional).

Method

Preheat the 4 / 180C / 160C fan gas oven and line a baking sheet with nonstick baking paper.

Beat the egg whites, oil and vanilla extract in a jar until combined and then mix the flour, sugar and cornmeal in a bowl.

Then, pour the egg mixture into the dry ingredients and mix with a wooden spoon, beating the pieces and set aside to rest for five minutes.

Place a tablespoon of the mixture on the baking sheet and, using the back of a metal spoon, spread in a 10 to 12 cm circle. The mixture can be quite thin in places, almost transparent.

Repeat the process until you have three circles and bake in the center of the oven for five to six minutes until the edges are golden brown, but the center is still pale.

Remove from the oven and, working quickly, remove a cookie from the paper.

Place a message in the middle and fold the cookie in half, placing the message.

Gently fold the cookie in half again, squeezing the ends to seal it and let it rest in a muffin pan.

The cookie rolls out a little, but the muffin shape helps keep it in shape.

Repeat the steps mentioned above with the remaining mixture and don't be tempted to work in larger batches because the cookies harden before you have time to fold them.

If desired, sprinkle the finished cookies with desiccated coconut and let it dry.

Cookies will remain fresh for up to 3 days in an airtight container.

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