Chinese chicken curry help

robfosters · 9 Apr 2012 at 01:52

I have recently found this in my local Tesco. http://www.tesco.com/groceries/Product/Details/?id=263414246

It is immense. I am sure it's what my local Chinese use for their curries and curry sauce. just thickened to suit obviously.

However, stir fried chicken doesn't taste the same as the way they do their chicken. Their chicken is a lot softer and melts in your mouth. I am sure it is cooked in a different way. Is there a possibility that Chinese restaurants poach chicken for certain dishes?

SHEDDER1uk · 9 Apr 2012 at 02:01

Chinese chicken is usually reformed mush.

Doohickey · 9 Apr 2012 at 02:05

SHEDDER1uk said:
Chinese chicken is usually reformed mush.

Or not.

Chicken (whole breast fillets) in Chinese takeaways is often pre-poached for the day and then stir fried/added to curries, soups etc, hence it's probably more tender in the curries

robfosters · 9 Apr 2012 at 02:08

Cheers. I'll poach it next time.

On a side note, do you reckon these people look like the real deal for restaurant style chinese ingredients?

http://www.wingyipstore.co.uk/

Hamster · 9 Apr 2012 at 02:10

rob, I was thinking of getting some of that Goldfish curry sauce the other day. Is getting it as thick as takeaway stuff just a case of using some of it, adding water and simmering?

robfosters · 9 Apr 2012 at 02:28

Hamster said:
rob, I was thinking of getting some of that Goldfish curry sauce the other day. Is getting it as thick as takeaway stuff just a case of using some of it, adding water and simmering?

I just mix the paste in a jug with boiling water from the kettle until it's a bit thinner than I want it. I then pour it into a small saucepan and bring it to the boil. Once boiled, I turn down to a simmer for a few mins. You can add a little more water or paste as required. If more paste then boil it again (it doesn't affect flavour). It's very easy.

What I like to do is make up a pan of it. Then in a wok, fry up some chicken, onion, peas and mushrooms. Once done, just pour the sauce in and leave to simmer about 15 mins to thicken up if needed.

It is exactly the same as my local chinese. Apart from the tenderness of the chicken, which as above, I will poach in future and add to the pan with the sauce.

If I can, I'll update this thread with a pic of curry made with it.

Hamster · 9 Apr 2012 at 02:33

Cheers for the tips! Really I just want it for curry sauce on its own. Not really much a fan of Chinese curry dishes but I do like their awesome MSG flavoured curry sauce which goes great with a portion of chips from the chippie next door. Will pop into Tesco this week and get some of this stuff

robfosters · 9 Apr 2012 at 02:40

Hamster said:
Cheers for the tips! Really I just want it for curry sauce on its own. Not really much a fan of Chinese curry dishes but I do like their awesome MSG flavoured curry sauce which goes great with a portion of chips from the chippie next door. Will pop into Tesco this week and get some of this stuff

Will last longer if you just use it for that thick curry sauce as you wont need as much as making a big curry. Funnily enough, when I first made it, I used it with chips. Heaven! you must boil it if you add more paste though as tastes stale, raw and horrible without boiling. And indeed, the pack states 'contains MSG'

Hamster · 9 Apr 2012 at 02:43

robfosters said:
Will last longer if you just use it for that thick curry sauce as you wont need as much as making a big curry. Funnily enough, when I first made it, I used it with chips. Heaven! you must boil it if you add more paste though as tastes stale, raw and horrible without boiling. And indeed, the pack states 'contains MSG'

Thanks. The sauce from my local Chinese is more addictive than crack so I'm hoping it will be the same sort of stuff! Will let you know what I think of it.

I've never actually tried crack btw

robfosters · 9 Apr 2012 at 02:46

Sorry to keep on, but one last tip. When you pour the water from the kettle on the paste, pour it very sparingly and keep stirring. It's very easy to add too much water and you end up with chinese curry water rather than sauce.

Hamster · 9 Apr 2012 at 02:49

Sounds just like what you need to do with Bisto granules!

robfosters · 9 Apr 2012 at 02:51

I suppose so yeah. Although it's definitely not granules. It's more like a semi-dry cement.

Jimbeam3678 · 9 Apr 2012 at 11:52

For all your your Chinese food needs , Taipec is a good website. Nothing to do with me financially obviously

vonex · 9 Apr 2012 at 12:11

maysan do the best chinese curry sauce, try it out if you have not had it yet.

drone · 9 Apr 2012 at 13:43

^this^ get these blocks from my local chinese supermarket some chippy's soak there chicken in tenderiser also

ash_scotland88 · 9 Apr 2012 at 15:23

the goldfish stuff we've been using for years, used to get it from a chinese supermarket.

Past while I've been making more indian style curries though. Pasata as a sauce then spices to taste.

chippy08 · 9 Apr 2012 at 16:38

robfosters said:
I have recently found this in my local Tesco. http://www.tesco.com/groceries/Product/Details/?id=263414246

It is immense. I am sure it's what my local Chinese use for their curries and curry sauce. just thickened to suit obviously.

However, stir fried chicken doesn't taste the same as the way they do their chicken. Their chicken is a lot softer and melts in your mouth. I am sure it is cooked in a different way. Is there a possibility that Chinese restaurants poach chicken for certain dishes?

Tried that curry not nice have you tried Mayflower curry sauce ? also the chinese boil there chicken before they use it in there woks.

chippy08 · 9 Apr 2012 at 16:42

vonex said:
maysan do the best chinese curry sauce, try it out if you have not had it yet.

Have you tried the Maysan curry powder from morrisons in mild and hot flavour.

robfosters · 9 Apr 2012 at 16:46

Never tried this. I will though. Have a little taste test at home.

mnemonix · 9 Apr 2012 at 17:27

robfosters said:
However, stir fried chicken doesn't taste the same as the way they do their chicken. Their chicken is a lot softer and melts in your mouth. I am sure it is cooked in a different way.

The process is called 'velveting' and involves marinating in egg white and corn flour before partially cooking it in hot oil - the result is a very smooth, 'velvety' texture. The cooking is then finished when it is stir fried for the final dish.