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Grand Master D

post #1 of 4
Thread Starter 
I need to learn from Chinese chefs. There is a special infused oil that some cooks use to add onto Fried Rice. It gives the rice a special flavor like a light lemony/onion taste. Every once in awhile I find a take out place that has uses this. Anyone out there know what I'm talking about.

post #2 of 4

answer to your question...

in the chines cooking they use rice vinegar and sesame oil, in most of the fried rice they are puting inside soy sause, sesame oil and some chili.

hope i halped...

Amir Arie
Amir Arie
post #3 of 4
You don't see many infused oils from take-out joints. I suspect you're mixing dumpling dipping sauce into your fried rice. And why shouldn't you? The stuff is good enough to be illegal.

Here's a basic recipe:

Dumpling Dipping Sauce
(just under 1/2 cup)

1/4 cup soy sauce (Pear River Bridge Superior Light Soy Sauce, if possible)
2 tbs Chinese rice vinegar
1 tsp Chinese chile flakes in oil
1 tsp sesame oil
1/4 tsp pulverized white pepper

Mix all ingredients together in any order. Taste and adjust to your own preferred balance. Pour a little into individual dipping bowls, making sure chile is distributed evenly. Or, using similar proportions allow everyone, place all ingredients on the table and allow everyone to mix their own. Best used very fresh.

Note 1: You often see all of the ingredients in cruets and little glass serving jars on the tables of Chinese restaurants. Again, the idea is that you'll mix your own dipping sauce at the table.

Note 2: Light soy sauce is NOT "Lite" soy sauce. It's regular Chinese soy sauce, and is only light as opposed to Chinese style dark soy sauce. Dark soy sauce is extra salty, extra sweet and extra rich. Pearl River Bridge is an excellent brand, their "Superior" level is not necessarily their best but is very good indeed.

Note 3: You should be able to find all the ingredients at any asian food store. Your local gwai-lo supermarket won't have the good brands and will charge an arm and a leg.

Hope this helps,
post #4 of 4
Thread Starter 
Thats a great recipe but its not the one I was asking about. Thanks so much though.

Grand Master D
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