Chinese Food, reveal thine self to me!

[TripletDaddy]

Why is it so hard to replicate Chinese food at home? I am talking about the Americanized stuff we get in small take-out containers at 1AM. The breaded meats and sauces like sweet and sour pork and spicy crispy chicken; the kung paos and schezwan beefs, etc?

Every time I have tried this stuff at home, it never comes out the same as going to the local Chinese dive and getting the stuff in the take-out cartons. It tastes fine, but it isn't the same.....it isn't the same consistency, the same flavor, etc.

How much does MSG influence the taste? Is it restaurant-grade ovens and stoves to get to really high temps? High-quality wok vs normal frying pans?

Has anyone had decent success replicating Chinese take-out at home? If so, I would love to see recipes and commentary.

[Jeff Lebowski]

I have been experimenting with a kung pao chicken recipe recently and it is quite good. I will try to remember to post it later today.

[HuskyFreeNorthwest]

I would love to see recipes and commentary.

Chinese food usually makes me have that special feeling in my bowels

[Surfah]

I have been experimenting with a kung pao chicken recipe recently and it is quite good. I will try to remember to post it later today.

Please post. I have been wanting one as well.

[YOhio]

I think a lot of it has to do with the seasoning of their wok and the flavor it produces after months, even years of use. The wok's used at most Hunan/Szechuan/Shanghai/Beijing Dragon/Emerald/Pearl/Jade-type places are iron-steel, which is the cheapest kind available. They're cheap, but difficult to maintain for the household user. They can rust really easy if they're not well-maintained, but they produce that great heat and the flavors of the food become integral to the actual wok as they infuse themselves into the surface of the pan.

[HuskyFreeNorthwest]

They can rust really easy if they're not well-maintained, but they produce that great heat and the flavors of the food become integral to the actual wok as they infuse themselves into the surface of the pan.

It isn't called Moo Goo Gai Pan for nothing.

[RobinFinderson]

Has anyone had decent success replicating Chinese take-out at home? If so, I would love to see recipes and commentary.

The secret is stray cats.

[MarkGrace]

My mom makes great sweet-sour chicken, and I think her recipe is fairly easy. Maybe the fact that she is part Asian has something to do with it?

[TripletDaddy]

My mom makes great sweet-sour chicken, and I think her recipe is fairly easy. Maybe the fact that she is part Asian has something to do with it?

If your mom would be so kind as to take a break for her usually-scheduled rapping and dancing in the hallways of academia, her recipe would be much appreciated.

[MarkGrace]

If your mom would be so kind as to take a break for her usually-scheduled rapping and dancing in the hallways of academia, her recipe would be much appreciated.

I'll ask her. The rap/dance career is pretty demanding.

[Clark Addison]

I will say, in all humility, that I make pretty good Americanized Chinese food. I like real Chinese food, but most people I cook for want the Americanized stuff (not that I blame them, there's a reason these dishes are popular). My secret is lots of frying (sweet and sour pork, lemon chicken, sesame chicken), lots of sugar (the above-mentioned, plus Cha Siu (bbq pork)), and lots of fat (lots of things taste better with coconut milk). I also try to throw in one or two more authentic dishes to keep my self-respect. I love MaPo Tofu, so it is usually present.

As to your question about why it is so hard to replicate at home, one of the big reasons is that most homes do not have stoves with the juice needed to properly stir-fry. In Hong Kong, most people had just two burners, sometimes one, but they were high intensity burners that put out a lot more BTUs than your typical home unit in the US. Aside from getting the proper ingredients, the secret to a good stir-fry is to cook very quickly in a very hot wok. If you don't have enough heat, you end up basically boiling your meat. The best way to replicate it at home is to get the wok as hot as you can and work in very small batches. This gets to be a pain in the neck, as for each dish you need to cook 3 or 4 batches. This is one of the reasons why there aren't any stir-fry dishes in the ones I mentioned above. I can deep fry just as well as in a restaurant, but not stir-fry. Usually, when I cook a big meal with 6 or 7 dishes, only a couple of them will be traditional stir-fry dishes.

[TripletDaddy]

I will say, in all humility, that I make pretty good Americanized Chinese food. I like real Chinese food, but most people I cook for want the Americanized stuff (not that I blame them, there's a reason these dishes are popular). My secret is lots of frying (sweet and sour pork, lemon chicken, sesame chicken), lots of sugar (the above-mentioned, plus Cha Siu (bbq pork)), and lots of fat (lots of things taste better with coconut milk). I also try to throw in one or two more authentic dishes to keep my self-respect. I love MaPo Tofu, so it is usually present.

As to your question about why it is so hard to replicate at home, one of the big reasons is that most homes do not have stoves with the juice needed to properly stir-fry. In Hong Kong, most people had just two burners, sometimes one, but they were high intensity burners that put out a lot more BTUs than your typical home unit in the US. Aside from getting the proper ingredients, the secret to a good stir-fry is to cook very quickly in a very hot wok. If you don't have enough heat, you end up basically boiling your meat. The best way to replicate it at home is to get the wok as hot as you can and work in very small batches. This gets to be a pain in the neck, as for each dish you need to cook 3 or 4 batches. This is one of the reasons why there aren't any stir-fry dishes in the ones I mentioned above. I can deep fry just as well as in a restaurant, but not stir-fry. Usually, when I cook a big meal with 6 or 7 dishes, only a couple of them will be traditional stir-fry dishes.

Thanks for this.

Do you mind posting some deep fry recipes? Including the equipment you use? My kids love the S/S pork or chicken, as well as orange or lemon chicken and sesame chicken.

PS Your response was much more believable than YOhio's.

[Jeff Lebowski]

OK, here is the recipe. I got it from a cookbook but have been making modifications. For example, the first time I made it it was quite salty, so I cut out the salt (plenty of salt in soy sauce). I also cut back on the peanuts and the red pepper flakes (I haven't tried it with the dried red chiles yet - too lazy to go buy some). The next time I make it I intend to cut back on the corn starch beyond what is shown below. You may want to consider that. The sauce was too thick. If you end up improving the recipe, post your suggestions. Don't let the long list of ingredients scare you; several are duplicates. It is very easy to make.

I don't have a wok or a gas range, so I do the best I can with our crappy electric range and a large skillet. It's still pretty good. We like it anyway.

Kung Pao Chicken

FOR THE MARINATE:
3/4 lb. boneless, skinless chicken (white or dark - I prefer dark)
1 T soy sauce
1 T dry sherry or rice wine
1 T corn starch
1 T veg. oil

FOR THE SAUCE:
1 T soy sauce
1T dry sherry or rice wine
1 T red vinegar
3 T sugar
1 t corn starch

FOR COOKING THE CHICKEN:
2 T veg. oil
5-10 dried hot red chiles or 1 t red pepper flakes
1 T chopped or crushed garlic
1 T finely chopped fresh ginger
1/2 C coarsely chopped green onion
1/3-1/2 C roasted, salted peanuts
1 t sesame oil
1 can sliced water chestnuts (optional)

Cut the chicken into bite size chunks. Combine remaining marinate ingredients in a bowl and mix well. Add chicken. Marinate for at least 30 minutes (can be marinated overnight).

To make the sauce, mix all ingredients in a bowl and set aside.

Prepare remaining ingredients and set by the stove. Heat a wok or large skillet over medium-high heat and add the vegetable oil. When hot, add the chicken and pepper flakes (or red chiles) and cook for a minute or so. Add garlic and ginger and cook for another 1-2 minutes or until chicken is done. Add the water chestnuts.

Stir the sauce and add to the pan. Cook another minute or two. Add the green onions, peanuts, and sesame oil. Stir a few times and transfer to serving platter.

[Tim]

In Hong Kong, most people had just two burners

Did you do a mission in HK? If so, when?

[Clark Addison]

Did you do a mission in HK? If so, when?

Yes, many years ago. 1986 - 1988. I also taught over half the missionaries that went there from 1989 to 1991.