Wok this way. The Chinese food thread.

The Something Awful Forums > Discussion > Goons with Spoons > Wok this way. The Chinese food thread.

Sashimi: Dec 26, 2008; College Slice

GrAviTy84 posted:

Hong Kong Egg Custard

Just tried out this recipe and it turned out really well, thanks!

However, it made far too much egg filling. Around twice as much as was needed was made.

# ¿ May 13, 2011 18:30

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# ¿ May 14, 2024 10:50

Sashimi: Dec 26, 2008; College Slice

Tried seasoning a new wok this evening as per the youtube video in the OP, yet I had A LOT of smoke, more than I was expecting (enough to set off my alarm), and was left with a sticky residue at the bottom of my wok. The sides were fine and I think were properly seasoned; a bit greasy but very smooth. Is it possible my burner actually went too high and burned something onto the surface? For the record I was using a cast iron wok with canola oil.

# ¿ Mar 26, 2014 16:03

Sashimi: Dec 26, 2008; College Slice

What would be a good substitute for peanuts in Kung Pao Chicken if I must avoid them due to allergies?

# ¿ Nov 15, 2014 00:26

Sashimi: Dec 26, 2008; College Slice

Casu Marzu posted:

Just peanut allergy or all nuts?

Just peanuts, other nuts are fine.

# ¿ Nov 15, 2014 00:49

Sashimi: Dec 26, 2008; College Slice

Pham Nuwen posted:

Anyway, inspired after eating some loving awesome orange chicken at Yuet Bistro in Redding, CA, I decided to try and rip off their recipe. I think I got reasonably close and my wife agrees. It's very easy, so if anyone wants to try:

Orange loving Chicken (Not deep-fried)

Ingredients

1 cup water

1 orange

1/2 cup sugar

2 Tbsp vinegar

1 tsp red chili flakes

1 Tbsp cornstarch

2-3 chicken breasts

1 bunch green onions

Grate the orange peel and put it in a pot with the water. Squeeze in the orange's juice. Bring it to a boil, then simmer about 10 minutes.

Add the sugar and stir until dissolved. Let that simmer a minute or two.

Add the vinegar, chili, and soy sauce. Stir them in and simmer it a little more.

Mix the cornstarch with a tablespoon of cold water, add it to the sauce. Reduce heat all the way, we just want to keep it hot now.

Cut up the chicken into chunks, slice the green onions the way you always slice green onions. Stir-fry the chicken until it's cooked, then add the onions and toss for a minute or so until they're hot.

Put the chicken+onions in a bowl, pour the sauce over, and serve.

Tried making this last night after a craving for American-style Chinese, and it came out great! I used half the amount of sugar you suggested and it still tasted fine.

You also forgot to list soy sauce on the ingredients, I used 1.5 Tbsp of light soy and that seemed to do the trick.

# ¿ Jan 7, 2015 00:19

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# ¿ May 14, 2024 10:50

Sashimi: Dec 26, 2008; College Slice

If you want good Japanese style rice just look for anything labelled koshihikari rice, it's the same strain that is grown in most Japanese rice paddies. From my experience most Korean supermarkets stock Korean brands of this type of rice that have no noticeable difference to anything you'd get in Japan.

# ¿ Oct 27, 2015 14:20

The Something Awful Forums > Discussion > Goons with Spoons > Wok this way. The Chinese food thread.