Chinese food

[Anonymous No.19239433]

Anyone have any recipes that taste just like the takeout restaurants? I bought some msg today so I plan to use it in recipes to replicate these foods.

[Anonymous No.19239443]

>>19239433
I kind of just eyeball everything. Soy sauce, sesame and vegetable oil, fish sauce, sugar, red pepper flakes, MSG, black vinegar, cornstarch...that gets you 99% of the way.

[Anonymous No.19239449]

>>19239433
you need a 600F wok

[Anonymous No.19239481]

>>19239449
Doubting that these places use them given they cook right in front of you and they just have some shitty falling apart rusty teflon pan with all the teflon scratched off at most chink shitholes. Can't believe you people actually like this trash.

[Anonymous No.19239484]

>>19239443
Yeah, I was thinking similarly. I just was at the store today and wasn't sure if I was supposed to be getting fish sauce or oyster sauce. Haven't used either much so I don't remember the difference. And majority of the "recipes" online do not taste like what im going for or even have either listed in the ingredients.
>>19239449
Shit, I forgot I actually gave mine away to someone I'm not even friends with anymore. Maybe I can find a cheap one on facebook marketplace or some shit.

[Anonymous No.19239488]

>>19239481
its delicious stfu

[Anonymous No.19240694]

Anyone have a recipe for sesame chicken?

[Anonymous No.19240741]

>>19239433
This hot and sour soup recipe is pretty much exactly what you get at the restaurant. I add MSG to it. https://thewoksoflife.com/hot-sour-soup/

[Anonymous No.19240746]

>>19239484
Fish sauce will give it a different flavor, I feel like oyster sauce or hoisin sauce is probably what you are looking for.

[Anonymous No.19240747]

>>19239488
go back to facebook

[Anonymous No.19240848]

>>19239433
Just get an outdoor propane burner for a wok and wing it, you'll have even better food.

[Anonymous No.19240867]

>>19240694
Hoison, Oyster, and Plum, mixed with garlic + ginger and soy sauce, salt sugar and MSG in a ratio of 10-5-1, a dash of chinese cooking wine, and vinegar. Thicken sauce with a corn starch slurry and finish with sesame oil to maximize the aroma, sprinkle with toasted sesame seeds. I can give more detailed measurements but I would have to scale the recipe back to a reasonable ammount I make it by the gallon.

[Anonymous No.19240914]

>>19239433
you need a large burner to get the breath of the wok on your food, thats the 'classic' chinese food flavor. The flames have to lick the edge of the food, thats why you stir it around and move the wok. The aerosolized oil lets the large flame travel up and over into the food and sear it.

oyster sauce is different from fish sauce, and its usually mixed with soysauce at various ratios. Theres like 12 different main sauces, much like french cuisine has a few standardized sauces, and you need to learn the ones for the dishes you want.

If you are buying soysauce at a western grocery store, chances are you are buying a japanese soysauce which is sweeter. Either go to an asian market or buy online light and dark soysauces (chinese brands). Light is for flavor, dark is for coloring. You're also going to need chinese cooking wines and chinese vinegars to get closer to the authentic taste you are searching for.

For rice/fried rice, you're gonna wanna mix jasmine with longgrain rice. The two types of rice require different amounts of water to cook which results in partially half cooked and fully cooked rice which fries up nicely.

regardless what oil you choose to stirfry in, youre gonna need sesame oil to use for flavoring. And dont forget high quality green onions and sesame seeds which is another common garnish.


>>19239481
restraunts are all smoke a mirrors. maybe they precook everything and just reheat it infront of you as a show. some places just buy premade shit in bulk, sometimes direcly from local grocery stores and their food is fake as fuck. But you need a strong burner to properly use a wok. If their kitchen doesnt sound like a jet engine, then they arent stir frying.

If they are cooking on a metal plate then thats not "real" chinese food, its Teppanyaki which is a japanese style using a giant iron griddle.

oh my source? i just made this all up. i dont know how to cook at all.

[Anonymous No.19241044]

I like to improvise. A favorite of mine is Mongolian beef. Slice some steak thin against the grain, marinate in soy sauce for a while. Coat in cornstarch. Fry in a light pool of oil over high heat till crispy, in batches. Drain some of the oil, fry minced ginger, then garlic, then dried chilis and scallions. Pour in sauce of soy sauce, stock, honey, and cornstarch. Simmer till somewhat thickened, throw beef back in for a minute or two and toss to coat. Serve over rice with sesame seeds and bok choy.

[Anonymous No.19241489]

>>19239433
This guy shows his recipes from his actual Chinese takeout: https://www.youtube.com/@KhoanVong
You can tell it's legit because the filming is jank as fuck. One big thing that makes takeout cooking different from home cooking is the seasoned oil: https://www.youtube.com/watch?v=xQBdvoOkn3E
tl;dw: deep fry a bunch of onion, garlic, and other common base ingredients, then use that oil for stir frying and garnishing to add some of that authentic week old deep-fryer oil depth of flavour. It's worth trying a small batch that you can fit in a jar, makes a huge difference.

[Anonymous No.19242248]

>>19240694
It's too much effort, but if you can be bothered you need to bread properly and deep-fry broken down pieces of chicken, not just breast but from the whole including dark meat. Once you have those done, salted properly, the finishing sauce is mostly sugar and vinegar.

[Anonymous No.19242258]

>>19239433
This brand generally is fantastic, but this sachet mixed with noodles, I think I cooked wide egg noodles, and I used slices of beef, you could use chicken, made something pretty up there especially considering I always crave meaty noodles without all the vegetables.

[Anonymous No.19242268]

Why is sweet and sour sauce in a grocery store not sweet and sour sauce from chinese restaurants?

[Anonymous No.19242271]

>>19242258
The ingredients being:
>Soy Sauce (Water, Soybeans, Salt, Corn Starch), Sugar, Water, Salt, Colour (150a), Yeast Extract (Yeast Extract, Water, Salt), Soybean Oil, Modified Corn Starch (1422), Sesame Paste, Dehydrated Garlic, Ginger, Rice Vinegar, Shallots
Note, yeast extract is an interesting way to market MSG.

[Anonymous No.19242277]

>>19242268
Why don't Chinese resturaunts use Western grocers?

[Anonymous No.19242283]

>>19241044
Retarded.

[Anonymous No.19242303]

>>19242268
It's just sugary ketchup and vinegar. Stupid shitty sauce for retarded americans.

[Anonymous No.19242326]

>>19239433
https://www.youtube.com/watch?v=qURmdmgCCOI
https://www.youtube.com/watch?v=iRxDpjNDt3A

this is the best advice I've seen online so far. I actually made great fried rice for the first time ever thanks to him.
the best advice I can give is to get this sesame oil or at least something like lee kum kee. don't cheap out on this and buy some store brand oil. it makes a massive difference and in hindsight I feel like I've ruined every rice dish I've ever cooked with LIDL and ALDI sesame oil

[Anonymous No.19242347]

>>19239433
making american chinese at home is mad gay. if you're gonna put in the time and effort to shallow fry meat just to coat it in sugary ass sauce you might as well make something nicer with all that time and effort. Chinese food is so cheap anyways

[Anonymous No.19242457]

>>19239433
I tried making Orange Chicken once based on a "just like mall orange chicken". Took fucking ages, cost a load and it came out like shit. You ultimately need a kitchen set up like a production line to do it.

Velveting chicken is a pain, especially if you don't have a deep fat fryer. The threshold between the sauce being too thin to stick to the chicken, just right and so thick it becomes treacle is absolutely tiny.

[Anonymous No.19242561]

Here is my KFC recipe:
Step 1: bread chicken
Step 2: deep fry chicken
Step 3: remove chicken from fryer
Step 4: add monosodium glutamate and salt
Step 5: eat

[Anonymous No.19242774]

>>19242347
>something nicer
Such as?

[Anonymous No.19242829]

>>19242774
tacos are nicer

[Anonymous No.19242855]

>>19242829
Yeah but that takes like two seconds to make

[Anonymous No.19242947]

>>19240848
>>19239433
Cheap turkey deep fryer stand works great too.
My tips for key things to make homemade taste like the local Dragon/Phoenix/Bowl:
1)Velvet you meats("marinade" in a little baking soda) works a kind of food magic.
https://youtu.be/AZr3HkxigSE
First method shown is for higher quality Chinese restaurants--2rd is for that Cheap hole in the great wall taste.
2)Get real Chinese DARK soy sauce at an asian market--it really does taste different
3)use the most simple and cheap ingredients--that's what they do, the rest is prep and technique.
Wa-La...
*(Oh yeah, don't hesitate to use packets for some things like char-siu and Mu-Shu--They do often)
I like making sauces from scratch and all--but it'll rarely taste like your local place with the 12 yellowing pictures above the counter with that ring of Broccoli around the General Tso's.
(it will be a little better)

[Anonymous No.19242971]

>>19240914
>The aerosolized oil lets the large flame travel up and over into the food and sear it.
KEK!!
All that's doing is adding the flavor of burnt, cheap vegetable oil, anon. The searing only takes place in contact with the metal.
You aren't wrong about it lending that authentic taste, however.

[Anonymous No.19242982]

>>19242947
>Get real Chinese DARK soy sauce at an asian market
you mean LIGHT soy sauce, right? dark is almost only for color but has very little flavor compared to light which is the standard soy sauce in chinese cuisine

[Anonymous No.19242984]

>>19242268
Because it's just pineapple juice, corn starch, red food coloring and some ketchup and vinegar.
>Kari-Out brand for that authentic taste
DON'T use this shit. That for stupid Gwei-lo

[Anonymous No.19242991]

>>19242982
Depends on the type.
Some of the Dark, thick soysauce I've had had a very sourghum or molasses taste to it.
But generally you are right, I think.

[Anonymous No.19243021]

>>19242984
Ok but why after 40+ years are grocery stores selling plum based shit instead?

[Anonymous No.19243030]

>>19243021
Ya got me, anon.
It's just like the way ALL consumer products these days seem to swing towards the "Current Thing" according to the Algos.
Advertisers are generally retarded
>See: Hitchhiker's Guide