100% need some MSG in there Crofty, you also need to use boiled chicken. These guys are the best Chinese cooking guides on YouTube closely followed by Jeremy and his colleagues on the second link
Aye, was thinking about trying some msg when I made it today. Will definitely get some for next time.
Dunno about boiled chicken why? What's the thinking behind it, flavour?
Think I overdone it with the oyster sauce today. I swear to God I can smell it coming out my pores stronger than it came out the bottle. I tell ya, my farts dont smell of Rose's either
Whoooh, two spoons of oyster is far to much for a single helping, a level teaspoon is easily sufficient.
If you buy the Kum Lee it can be used without cooking, so you can always add a bit more. If you eat genuine Chinese some of their dishes like steamed Pak Choy they just dribble it over prior to serving.
The pure sesame oil is the one to buy, drizzle over the finished dish about 10-12 drops is all you need. Don't add it to your noodles, they should be cooked on a rolling boil and stirred with chopsticks or a fork to stop them sticking together.
As a guide I use 3 bottles of Light Soy to every 1 of Dark, for every 2 of Light I use 1 Rice Wine.
Do you use the Yin and Yang - a pinch of salt and a dash of sugar at the end? If not try and see how it improves your dishes.
.
Missed this post. Yeah just started adding sugar for my last 2 dishes and its edged it more toward how my local does it. Last one wasnt enough but todays was perfect. Rather than a knuckle I'd say a teaspoons worth. I just grabbed a bunch in a rush
Changed my usual soy to something a little dearer (f****n grudging at 1.86) but it's probably helped tbh. Still cant bring myself to paying over 2.50 for one of the ones you recommended though
100% need some MSG in there Crofty, you also need to use boiled chicken. These guys are the best Chinese cooking guides on YouTube closely followed by Jeremy and his colleagues on the second link
Aye, was thinking about trying some msg when I made it today. Will definitely get some for next time.
Dunno about boiled chicken why? What's the thinking behind it, flavour?
No not flavour mate, takeaways use it for speed of cooking the final dish.
I use poached chicken quite a lot, the meat is nice and moist plus it keeps for a few days to use in various dishes. You can also add various things to the poaching water which creates subtly different flavours.
Cooking chicken in the wok can often result in drier/rubbery meat that is easily over cooked.
Think I overdone it with the oyster sauce today. I swear to God I can smell it coming out my pores stronger than it came out the bottle. I tell ya, my farts dont smell of Rose's either
Whoooh, two spoons of oyster is far to much for a single helping, a level teaspoon is easily sufficient.
If you buy the Kum Lee it can be used without cooking, so you can always add a bit more. If you eat genuine Chinese some of their dishes like steamed Pak Choy they just dribble it over prior to serving.
The pure sesame oil is the one to buy, drizzle over the finished dish about 10-12 drops is all you need. Don't add it to your noodles, they should be cooked on a rolling boil and stirred with chopsticks or a fork to stop them sticking together.
As a guide I use 3 bottles of Light Soy to every 1 of Dark, for every 2 of Light I use 1 Rice Wine.
Do you use the Yin and Yang - a pinch of salt and a dash of sugar at the end? If not try and see how it improves your dishes.
.
Missed this post. Yeah just started adding sugar for my last 2 dishes and its edged it more toward how my local does it. Last one wasnt enough but todays was perfect. Rather than a knuckle I'd say a teaspoons worth. I just grabbed a bunch in a rush
Changed my usual soy to something a little dearer (f****n grudging at 1.86) but it's probably helped tbh. Still cant bring myself to paying over 2.50 for one of the ones you recommended though
Not just sugar you must add salt with it, they are Yin and Yang of Chinese cooking.
When you buy the cheaper versions of soy sauce your just buying more water so you need more to obtain the same flavour. Remember the test the Chinese use, give the bottle a shake and if bubbles remain on the top it is good quality.
When you buy a bottle of Pearl Bridge (which you will) you will never buy another brand because it is the gold standard every other brand can be judged against.
I cooked beef and tomatoes last night, its a 10min. dish and my go-to if I want something quick. I can post the recipe if anyones interested?
.
'No Man Ever Fishes The Same River Twice, .... For It Is Not The Same River, .... And He Is Not The Same Man' Heraclitus of Ephesus
Remember the test the Chinese use, give the bottle a shake and if bubbles remain on the top it is good quality.
I didn't know about this, but have just tried it with the Sainsburys Dark Soy Sauce I use most regularly - Very bubbly! Talking of adding MSG, I'm sure I've read somewhere that most soy sauce is largely MSG - is this correct?
Remember the test the Chinese use, give the bottle a shake and if bubbles remain on the top it is good quality.
I didn't know about this, but have just tried it with the Sainsburys Dark Soy Sauce I use most regularly - Very bubbly! Talking of adding MSG, I'm sure I've read somewhere that most soy sauce is largely MSG - is this correct?
MSG in soy, I don't know and have never heard of it before today, I do know the Chinese do not use it in their own food so I would doubt it if the soy was genuinely Chinese made.
I regularly eat in a 100% genuine Chinese restaurant, three menus, the Anglicised in English only and the Chinese and Dim Sum lunch in both languages and none of the food has MSG added. The place holds 200+ and is often packed with Chinese families all eating and taking away their leftovers.
Isn't MSG banned as it is known to cause headaches and raise heart rates?
.
'No Man Ever Fishes The Same River Twice, .... For It Is Not The Same River, .... And He Is Not The Same Man' Heraclitus of Ephesus
Remember the test the Chinese use, give the bottle a shake and if bubbles remain on the top it is good quality.
I didn't know about this, but have just tried it with the Sainsburys Dark Soy Sauce I use most regularly - Very bubbly! Talking of adding MSG, I'm sure I've read somewhere that most soy sauce is largely MSG - is this correct?
MSG in soy, I don't know and have never heard of it before today, I do know the Chinese do not use it in their own food so I would doubt it if the soy was genuinely Chinese made.
I regularly eat in a 100% genuine Chinese restaurant, three menus, the Anglicised in English only and the Chinese and Dim Sum lunch in both languages and none of the food has MSG added. The place holds 200+ and is often packed with Chinese families all eating and taking away their leftovers.
Isn't MSG banned as it is known to cause headaches and raise heart rates?
.
Chinese takeaway and Chinese cuisine aint the same thing
Right nailed the chowmein. Just need to sort ma curry sauce. It's alright but lacking something. Hard to describe but its kinda soapy if that makes sense and its not too much paste. Could they be adding some sort of oil to it perhaps sometimes from my local has a sort of red streak of oily looking stuff through it
Remember the test the Chinese use, give the bottle a shake and if bubbles remain on the top it is good quality.
I didn't know about this, but have just tried it with the Sainsburys Dark Soy Sauce I use most regularly - Very bubbly! Talking of adding MSG, I'm sure I've read somewhere that most soy sauce is largely MSG - is this correct?
MSG in soy, I don't know and have never heard of it before today, I do know the Chinese do not use it in their own food so I would doubt it if the soy was genuinely Chinese made.
I regularly eat in a 100% genuine Chinese restaurant, three menus, the Anglicised in English only and the Chinese and Dim Sum lunch in both languages and none of the food has MSG added. The place holds 200+ and is often packed with Chinese families all eating and taking away their leftovers.
Isn't MSG banned as it is known to cause headaches and raise heart rates?
.
Pretty sure that MSG theory is debunked now Mike, I know Ziangs YouTube channel talk about it.
Right nailed the chowmein. Just need to sort ma curry sauce. It's alright but lacking something. Hard to describe but its kinda soapy if that makes sense and its not too much paste. Could they be adding some sort of oil to it perhaps sometimes from my local has a sort of red streak of oily looking stuff through it
Think I overdone it with the oyster sauce today. I swear to God I can smell it coming out my pores stronger than it came out the bottle. I tell ya, my farts dont smell of Rose's either
Whoooh, two spoons of oyster is far to much for a single helping, a level teaspoon is easily sufficient.
If you buy the Kum Lee it can be used without cooking, so you can always add a bit more. If you eat genuine Chinese some of their dishes like steamed Pak Choy they just dribble it over prior to serving.
The pure sesame oil is the one to buy, drizzle over the finished dish about 10-12 drops is all you need. Don't add it to your noodles, they should be cooked on a rolling boil and stirred with chopsticks or a fork to stop them sticking together.
As a guide I use 3 bottles of Light Soy to every 1 of Dark, for every 2 of Light I use 1 Rice Wine.
Do you use the Yin and Yang - a pinch of salt and a dash of sugar at the end? If not try and see how it improves your dishes.
.
Missed this post. Yeah just started adding sugar for my last 2 dishes and its edged it more toward how my local does it. Last one wasnt enough but todays was perfect. Rather than a knuckle I'd say a teaspoons worth. I just grabbed a bunch in a rush
Changed my usual soy to something a little dearer (f****n grudging at 1.86) but it's probably helped tbh. Still cant bring myself to paying over 2.50 for one of the ones you recommended though
Not just sugar you must add salt with it, they are Yin and Yang of Chinese cooking.
When you buy the cheaper versions of soy sauce your just buying more water so you need more to obtain the same flavour. Remember the test the Chinese use, give the bottle a shake and if bubbles remain on the top it is good quality.
When you buy a bottle of Pearl Bridge (which you will) you will never buy another brand because it is the gold standard every other brand can be judged against.
I cooked beef and tomatoes last night, its a 10min. dish and my go-to if I want something quick. I can post the recipe if anyones interested?
Remember the test the Chinese use, give the bottle a shake and if bubbles remain on the top it is good quality.
I didn't know about this, but have just tried it with the Sainsburys Dark Soy Sauce I use most regularly - Very bubbly! Talking of adding MSG, I'm sure I've read somewhere that most soy sauce is largely MSG - is this correct?
MSG in soy, I don't know and have never heard of it before today, I do know the Chinese do not use it in their own food so I would doubt it if the soy was genuinely Chinese made.
I regularly eat in a 100% genuine Chinese restaurant, three menus, the Anglicised in English only and the Chinese and Dim Sum lunch in both languages and none of the food has MSG added. The place holds 200+ and is often packed with Chinese families all eating and taking away their leftovers.
Isn't MSG banned as it is known to cause headaches and raise heart rates?
.
Chinese takeaway and Chinese cuisine aint the same thing
I know Ive wandered off subject but I thought you and others would be interested.
Takeaways are the Anglicised versions of a few their own dishes with the exception of Chow Mien which doesn't exist in Chinese cuisine but an invention by the Chinese coolies on the trans Pacific who made it for the non Chinese rail workers who wanted to try their food.
The red streaky oil could be this. It is an accompaniment provided with all Chinese dishes, bit like salt and pepper to us.
You do not have the required permissions to view the files attached to this post.
'No Man Ever Fishes The Same River Twice, .... For It Is Not The Same River, .... And He Is Not The Same Man' Heraclitus of Ephesus
Here you go Andrew,
30+ years ago I was where you are now, a pot of this and that grew into what I have today, my spice cupboard.
Top - dry goods and spices
Bottom - oils, sauces and pastes.
You do not have the required permissions to view the files attached to this post.
'No Man Ever Fishes The Same River Twice, .... For It Is Not The Same River, .... And He Is Not The Same Man' Heraclitus of Ephesus
Tried the kikkoman soy sauce last week. Not a fan of that one tbh. Used tesco own brand dark soy and amoy light soy I had from a while back yesterday. Much more preferred.
Tried that chilli oil mike. Definitely makes a nicer curry sauce
Only thing you probably wont agree with, mike, is I dont add any salt at all.
Only problem now is everyone else in the house want me to make it regular
Tried the kikkoman soy sauce last week. Not a fan of that one tbh. Used tesco own brand dark soy and amoy light soy I had from a while back yesterday. Much more preferred.
Tried that chilli oil mike. Definitely makes a nicer curry sauce
Only thing you probably wont agree with, mike, is I dont add any salt at all.
Only problem now is everyone else in the house want me to make it regular
The one problem of being a good cook is you often end up doing it for everyone, offset by getting to choose what you cook
The Chefs at my Chinese make their own Chilli Oil, Im still trying to get them to tell me how, but I do know they put black beans in it.
.
'No Man Ever Fishes The Same River Twice, .... For It Is Not The Same River, .... And He Is Not The Same Man' Heraclitus of Ephesus
Tried the kikkoman soy sauce last week. Not a fan of that one tbh. Used tesco own brand dark soy and amoy light soy I had from a while back yesterday. Much more preferred.
Tried that chilli oil mike. Definitely makes a nicer curry sauce
Only thing you probably wont agree with, mike, is I dont add any salt at all.
Only problem now is everyone else in the house want me to make it regular
Please try Kikkoman again but maybe use less mate, there is no way supermarket own brand or Amoy is better than that.
Or perhaps try Lee Kum Kee
You must have mega Chinese markets near you to get all the stuff at decent prices
Although I must admit the photos you’ve sent me of your chow mein look really good, apart from shatting all over with it curry sauce
Tried the kikkoman soy sauce last week. Not a fan of that one tbh. Used tesco own brand dark soy and amoy light soy I had from a while back yesterday. Much more preferred.
Tried that chilli oil mike. Definitely makes a nicer curry sauce
Only thing you probably wont agree with, mike, is I dont add any salt at all.
Only problem now is everyone else in the house want me to make it regular
Please try Kikkoman again but maybe use less mate, there is no way supermarket own brand or Amoy is better than that.
Or perhaps try Lee Kum Kee
You must have mega Chinese markets near you to get all the stuff at decent prices
Although I must admit the photos you’ve sent me of your chow mein look really good, apart from shatting all over with it curry sauce
2 table spoons of light and 1 dark, 1 table spoon oyster sauce and 2 teaspoons sugar. It just didnt taste anything like what I was accustomed to with my local. Definite different smell to the kikkoman stuff i wasnt keen on.
I tried the shake test with the non kikkoman and it bubbles up a lot..so..I dunno
Tons of chinese shops round here mate it's china central. Place called china town and seawoo on my doorstep with other smaller shops around. I just happen to be in tesco when I remember... and I'm too lazy to go to another shop. Just want to get home.
The shake test is for Chinese soy only, the Japanese Kikkoman is fermented for a longer period and not used in cooking, it is for dipping, try both on plain boiled rice, cold fish or sliced meat and you will taste the difference.
Of note is that the Chinese chefs do not use English onions in their cooking, they use the large Spanish onions because there is less waste. Because a Spanish onion is sweeter it may also have an added effect in the taste of some of their dishes, especially as they tend to only add the onion at the very end of the cooking process inorder for it to retain a crunch. Where the onion is required for flavour they use dried onion.
I still haven't quite understood how they use garlic but do know they use both dried and fresh which they buy in chilled bags of whole peeled cloves.
.
.
'No Man Ever Fishes The Same River Twice, .... For It Is Not The Same River, .... And He Is Not The Same Man' Heraclitus of Ephesus
The shake test is for Chinese soy only, the Japanese Kikkoman is fermented for a longer period and not used in cooking, it is for dipping, try both on plain boiled rice, cold fish or sliced meat and you will taste the difference.
Of note is that the Chinese chefs do not use English onions in their cooking, they use the large Spanish onions because there is less waste. Because a Spanish onion is sweeter it may also have an added effect in the taste of some of their dishes, especially as they tend to only add the onion at the very end of the cooking process inorder for it to retain a crunch. Where the onion is required for flavour they use dried onion.
I still haven't quite understood how they use garlic but do know they use both dried and fresh which they buy in chilled bags of whole peeled cloves.
.
.
Well that makes sense it smelled fermented/lager/some kind of alcohol.
We better be careful of chinese mafia, giving away all their secrets to the perfect chowmein
100% need some MSG in there Crofty, you also need to use boiled chicken. These guys are the best Chinese cooking guides on YouTube closely followed by Jeremy and his colleagues on the second link
Aye, was thinking about trying some msg when I made it today. Will definitely get some for next time.
Dunno about boiled chicken why? What's the thinking behind it, flavour?
No not flavour mate, takeaways use it for speed of cooking the final dish.
I use poached chicken quite a lot, the meat is nice and moist plus it keeps for a few days to use in various dishes. You can also add various things to the poaching water which creates subtly different flavours.
Cooking chicken in the wok can often result in drier/rubbery meat that is easily over cooked.
I recently had a Chinese takeaway and rang them to complain.
When the Chinese man answered the phone, I said " the chicken was rubbery", he said "Ahh, thank you velly much"!
100% need some MSG in there Crofty, you also need to use boiled chicken. These guys are the best Chinese cooking guides on YouTube closely followed by Jeremy and his colleagues on the second link
Aye, was thinking about trying some msg when I made it today. Will definitely get some for next time.
Dunno about boiled chicken why? What's the thinking behind it, flavour?
No not flavour mate, takeaways use it for speed of cooking the final dish.
I use poached chicken quite a lot, the meat is nice and moist plus it keeps for a few days to use in various dishes. You can also add various things to the poaching water which creates subtly different flavours.
Cooking chicken in the wok can often result in drier/rubbery meat that is easily over cooked.
I recently had a Chinese takeaway and rang them to complain.
When the Chinese man answered the phone, I said " the chicken was rubbery", he said "Ahh, thank you velly much"!
Beware if your served slices of chicken that are of a consistant size.
Deep frozen packs of steamed chicken slices are available, they only require blasting in a micro before adding to the sauce. Velly quickie servie uppie!
.
'No Man Ever Fishes The Same River Twice, .... For It Is Not The Same River, .... And He Is Not The Same Man' Heraclitus of Ephesus
Mike J is on the money with the sugar, salt and sesame oil. Sometimes if the dish needs a bit more liquid I add a dash of beer instead of sugar - does the same for the flavour but adds some liquid too. Sesame oil stirred in just before serving. It just adds some aroma and a slight flavour. Always fresh ginger and garlic, never dried. I'm feeling hungry now. I like to cook in the wok over a fire in the garden or on the bank. You can get it proper hot on a good fire.
Soy chicken is easy.
2 parts light soy
1 part dark soy
1 part Chinese rice wine
Garlic,ginger and spring onions.
Fry veg, add liquids, poach chicken.
Rubbery!
why? What's the thinking behind it, flavour?
why? What's the thinking behind it, flavour?
sometimes from my local has a sort of red streak of oily looking stuff through it 
