/ck/ - Food & Cooking

[Anonymous No.18945171]

the secrit to homemade general tso chicken is heaps and heaps of sugar

[Anonymous No.18945192]

>>18945171
Yes it is but I refuse to consume that much sugar so I only use a fraction of the amount.

[Anonymous No.18945746]

>>18945171
>>18945192
would destroy both

[Anonymous No.18945762]

>>18945171
i just mix hoisin with a bunch of other chinese shit.

[Anonymous No.18945787]

>>18945171
last time I used 4.5tbsp of white sugar for about 1.5lbs of dark thigh meat.

very good!!!

[G8rH8r No.18945791]

>>18945171
I use honey

[Anonymous No.18945836]

>>18945171
Disgusting.

[Anonymous No.18945842]

>>18945171
>>18945192
>>18945762
msg doko?

[Anonymous No.18946027]

>>18945192
looks delicious anon

[Anonymous No.18946035]

>>18945791
That makes it honey chicken, WHICH IS A DIFFERENT DISH

[Anonymous No.18946068]

>>18945171
The secret is this recipe
https://www.youtube.com/watch?v=hAt5RWhSAic

[Anonymous No.18946071]

>>18945171
I use dark Muscovado sugar instead of normal white sugar.

[Anonymous No.18946426]

>>18945791
hey g8r that actually looks pretty amazinge

[Anonymous No.18946606]

>>18945171
Yeah, Chinese-American cooking is like that.
>>18945762
>hoisin
anon I...
>>18945192
>I only use a fraction of the amount
I found that with something like Kenji's recipes you can really only get away with removing like 1/3 of the added sugar, maybe, before it starts tasting like bitter shit. At a certain point these are recipes for a reason. The other option is, since it's not baked and not inverting the sugar into syrup, to replace a good amount with zero-cal sweetener. The dishes are so complex that things like metallic aftertaste in any sweetener are unnoticeable, as they are in drinks.

[Anonymous No.18946618]

The real secret is making the Corean version

[Anonymous No.18946724]

>>18946606
a few of the recipes i researched called for hoisin and it ended up working out great 2bh.

[Anonymous No.18946809]

>>18946724
Yes, and recipes for hoisin all call for sugar or a similar sweetener (molasses, honey, etc). So you're not avoiding the sugar in Chinese-American cooking by using hoisin sauce. That was the point.

[Anonymous No.18946900]

I bought Chinese black vinegar because several recipes called for it but I had never seen black vinegar before had to get it off the internet. I like it, gives a unique flavor to my general tso. I do vinegar, oyster sauce, sugar, msg, soy sauce, some other shit I forget right now, simmer it a bit and then add about a half cup of chicken stock and boil it until it turns viscous. I like it.

[Anonymous No.18947169]

>>18946809
I know. That's why I don't add any additional sugar.

[Anonymous No.18947201]

>>18946618
cool shit bro, but please don't post your toilet bowl here

[Anonymous No.18948157]

>>18945171
>>18945192
>>18945762
>>18945791

All of these look really good. Nice job anons

[Anonymous No.18948263]

>>18947201
Your face is a toilet, loser

[Anonymous No.18948276]

>>18945791
Nice feet

[Anonymous No.18948363]

>>18945791
Why a child's portion?

[Anonymous No.18948381]

>>18945171

honestly I just reheat innovAsian family size General Tso now.

Chinese restaurants got waaaaay worse during Covid.

[Anonymous No.18948389]

>>18948263
perhaps you would like to dine on my poo?

[Anonymous No.18948660]

Anyone know how to make pork/chicken fried rice like Chinese restaurants? I have tried a few recipes I found online but they never taste anything like what you would get from a restaurant.

[Anonymous No.18950062]

>>18948660
Yes

[Anonymous No.18950076]

>>18945171
>secrit

[Anonymous No.18950105]

>>18950062
that looks good. What;s your method?

[Anonymous No.18950136]

>>18945171
maple syrup, oragne soda, honey, and corn starch to bind it all. make your choice. it doesn't have to be sugar.

[Anonymous No.18950137]

>>18950062
>>18950105
Seconding. Share recipe and how you do it. Do you use a wok?

[Anonymous No.18950304]

>>18950105
>>18950137
I don’t have any real secrets to share. It’s a pretty standard recipe. I don’t use a wok since I don’t have a burner powerful enough to get the wok as hot as it should be. Instead I just use a stainless pan that i polymerize before doing anything else. I use day old rice that I refrigerated overnight in an unsealed ziplock bag. I chop an onion into appropriately sized pieces that you would expect to find in carryout and I sweat them down over medium heat in the pan. I want a little color by the end but I’m really just sweating them until they are starting to turn translucent and give up their flavor. At that point grab a thawed bag of peas and chopped carrots that you can buy premixed and frozen in the grocery store and dump some into the pan. How much depends on how much rice, I just eyeball everything in this “recipe”. I let those guys all cook in the pan until I start seeing a bit of color and the carrots. Now I dump in my garlic, four cloves or so depending again on how much rice but never be afraid to be generous with garlic. I let the garlic cook up a bit and become fragrant but not burnt. Throw a splash of oil in the pan and dump in the rice. Add some soy sauce around the outside of the pan, again I just eyeball it but rule of thumb is you can always add more but you can’t take it away. All I do is mix it thoroughly (still over medium heat) and check for color. If it I want it darker, I add another splash of soy sauce to the outside edge of the pan and fold it in until mixed. The important thing is to always keep the rice moving with a spatula. Don’t let any one spot sit directly on the heat for too long. I know where not cooking in a million degree wok burner but trust me, you can still burn the shit out of your rice. If things look a bit dry, I add another splash of oil and fold it in as well. Once everything looks good in the color department I toss in my chicken. I always cheat and use rotisserie chicken.

Part 1

[Anonymous No.18950323]

>>18950304
I buy them from Costco for $5 and cut all the meat off and bag it up in portions then freeze it for later use anytime I need quick chicken that’s already cooked. I chop some of that up after it’s thawed
and mix it into the rice with some green onion and a splash of sesame oil and let them heat through. Again, always keeping the rice moving. When I think it’s done I kill the heat, push the rice to one side and dump a scrambled egg into the empty side of the pan and once it’s 80% firm I just mix it into the rice one last time where the rice will finish cooking egg and also take on some of that egg flavor too.

[Anonymous No.18950333]

>>18950304
>>18950323
Thanks! Are you using peanut oil?

[Anonymous No.18950354]

>>18950333
peanut would be best but a neutral flavored oil will do if you don't have any. i wouldn't say it is worth it to buy peanut oil just for this. the difference in end flavor is very small. i think the flavor everyone is looking for comes from cooking the vegetables properly and getting them to release their flavors. all the recipes i read online were talking about how everything has to be super high heat and move super super fast but i always found it came out better when i took a bit more time over medium heat and really giving the veggies time to do their thing before the rice gets added to the pan.

[Anonymous No.18950392]

>>18950354
Thanks again. Gonna try this probably this weekend.

[Anonymous No.18950433]

>>18950392
good luck, and don't overthink it. the stuff you get in restaurants has to be cheap and easy to make so yours should be too. no need to get fancy, we all know those slants are using frozen veggies too.

3 day ban for "slants" coming in 3...2...1...

[Anonymous No.18950787]

>>18945171
no, its hoison sauce
and a BIT of sugar
oh and like a corn starch fry