How about sweet and sour balls. We love Asian cooking and if you lovely readers of Becky’s blog request so, I’d love to continue replicating popular Chinesetakeaway dishes for all of you to enjoy
Want to know howto perk up your cooking with autoimmuneprotocol-compliant herbs and spices. Cook the chicken in batches - if you try and try too many at once they might just turn soggy in the steam
So much better than the ChineseTakeaway, and a lot less syns too on Slimming World Extra Easy. Make sure to check out our other Chinese Fakeaway Recipes
Long before I ever cooked Indian food, my passion was in Chinese, Thai and Mexican cooking so I’ve decided to post a few of those recipes on the blog too
Jan's Chicken Chow Mein from A Glug Of Oil. My Mum used to make these moreish buttery cookies all the time and they bring back great childhood memories of licking the syrup spoon clean
And I HATE shopping for food, I love to eat, and tocook, but shopping, no, not my thing. I was planning to make a chicken soup, but my original idea was to make it British broth style
Lee Kum Kee launched a new squeezy bottle for their Oyster sauce at the Good Food Show (to gauge for interest) because of that, and although some might think that it makes the sauce look like an instant sauce used on top of dishes (like the boiled green vegetable dish above), it made my life so much easier when I use it for cooking
If you drain the rice and then pour a kettle of boiling water over it the rice will not stick together as muchMist your wok or frying pan with FrylightOver a medium heat add the onions and peppers, then cook for a few minutesAdd the peas, sweetcorn and mushrooms and cook until they just start to colourStir in the soy sauce and oyster sauce and allow tocook for another couple of minutesAdd the egg and chicken pieces, mix wellStir in the cooked rice and allow tocook, stirring continuously, until it is piping hotStir in some more soy sauce if you want, then serve with curry sauce NOTES
Chicken chow-mein. I make this version in the slow cooker. Chinese chilli beef. Luckily for me, where I live (Ivybridge in South Devon) the takeaways are really bad, so the couple of times that we have decided to treat ourselves I’ve found myself with severe food anger about paying so much money for such rubbish food
It’s one of the most delicious times of the year and to help with Curry Week’s aim of encouraging people tocook curry at home I’ve been browsing through my favourite curry recipes to share with you
My Asian Kale, Noodle and Coconut Broth is super quick and easy to make and shows that there's a lot more toChinesecookery than the same boring old stir fry or the monosodium glutamate heavy dishes of the local takeaway
It’s a really good idea for using up leftover pork, and works especially well if you’ve slow cooked a pork shoulder (which is my favourite way of eating pork anyway)
fry over a medium heat to brown, adding a little of the cooking liquid to keep the chicken moist, but you don't want to add too much or the chicken won't get crispy
