Crispy Shredded Chicken in Peking Sauce скачать в хорошем качестве

Crispy Shredded Chicken in Peking Sauce

Comments are held for review before being published The majority of takeaways in Glasgow will sell this .It comes with a variety of sauces.This is just one of them.You can now buy shredded chicken strips from Iceland and other outlets etc or you have the option to make your own. Recipe 3 chicken breasts cut into thin strips 1 beaten egg 1 tsp salt 1/2 tsp msg Pinch white pepper Combine everything and marinate for 1 hour In a separate bowl add enough potato starch or you can use cornflour and fully coat the marinated chicken in the flour Deep fry the strips in vegetable oil ,approximately 5 to ten minutes.Temp 150 degrees Sauce 1 tbls worcestershire sauce 1 tbls hoisin sauce 1 tbls oyster sauce 2 tsp light soy sauce 1 tsp shaoxing wine or sherry wine 1/4 tsp sesame oil 1/4 cup tomato ketchup 2 & half tbls brown sugar Pinch white pepper 60 ml water 1 heaped tsp potato starch 1/4 tsp red food colour powder or liquid Veg Sliced onions Green bell pepper sliced BOUT ALEX Alex was Born in 1958 and bred in small village in Glasgow.I've worked in various Chinese takeaways now as a delivery driver for over a decade now. Most of what i've learned by watching the chefs.I've had no formal training but worked as chef in an Indian takeaway for many years,also as a delivery driver but after constantly annoying the chef he let me cook a few things and eventually progressed to a chef.I only drive for them in the Chinese unfortunately but always manage to pick up a few things My E-books are NOW £5.99 each.This is the link for VOLUME 1.https://payhip.com/b/DXFWV Link for volume 2 https://payhip.com/b/hqpKL Just click on the above links for instant download Email alexwilkie12@yahoo.co.uk: https://www.patreon.com/AlexwilkieTak... In all my videos i use a high power burner so cooking temperature's may vary cooking on a normal hob. I use a Cantonese style of cooking meaning caramelisation of sugars, maillard reactions, and smoking of oil creating a smoky barbeque scent commonly known as Wok Hei.When i cook i'm imersed in that aroma. Even without an industrial heat source you can still create some amazing food. The most important part is using the correct condiments My subscribers are testament to that which i'm pleased about. Below is a list of products i use,condiments,essentials tools etc Eastman Outdoors 90411 Portable Kahuna wok Burner..https://amzn.to/38y1ifs Chinese ladle..https://amzn.to/3ByCX5w London carbon steel wok.https://amzn.to/38AdAUm Chinese Chefs Knife (cleaver ).https://amzn.to/3yEYaJo Chinese Caramel sauce..https://amzn.to/2Vc0oCa Shaoxing wine..https://amzn.to/2Vb3IgQ Lee Kum Kee dark soya sauce..https://amzn.to/3tnwHeh Lee kum kee light soya sauce..https://amzn.to/38BG2Wg Lee Kum kee Panda oyster sauce..https://amzn.to/3zBlHfr Lee Kum kee sesame oil ..https://amzn.to/3kLET41 Lee kum kee garlic chilli sauce..https://amzn.to/3mSex2W Lee Kum Kee chilli bean paste https://amzn.to/3BBTxBI Jimmys sate sauce..https://amzn.to/3BCvTox Knorr chicken powder..https://amzn.to/3zBTKEe MSG..https://amzn.to/2VgE36E Sambal paste..https://amzn.to/3yFdHZA Lee kum kee black bean garlic sauce..https://amzn.to/3jCx41a Lee Kum Kee black pepper sauce..https://amzn.to/3yCIuWR Lee kum kee Hoisin sauce ..https://amzn.to/3DHJoW0 Lucky boat noodles thin number 2..https://amzn.to/3DF3srT Lucky boat noodles thick number 1..https://amzn.to/2WPG1LV Potato starch.https://amzn.to/3jGyV5e Fermented red bean curd..https://amzn.to/3zHOMpF Dehydrated Garlic..https://amzn.to/3kO4NE8 Daisho Yakiniku Sauce..https://amzn.to/2WXCCdW Lobo Satay seasoning..https://amzn.to/3DPq3Ca #shredded #pekingsauce