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In Need of chinese recipe

post #1 of 8
9/11/09 at 3:52pm
Thread Starter 
Hello,

Please help. I have been trying to locate the recipe for Chinese Buffet Teriyaki Chicken on a Stick for years and i couldn't do it. I just love this chicken and I'll be greatful if someone could give me the real restaurant recipe .

Thank you. Deepa.
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post #2 of 8
9/11/09 at 7:14pm
Welcome to Chef Talk. We hope you take some time to have a look around at our discussion forums, blogs, cooking articles, etc.

We have a search tool which may be of help to you in your search for that favorite chicken recipe. Give it a whirl. Please note that home cooks (like you and I) are welcome to read all forums, but we aren't to post in the Professionals' forums- only in the general forums.

I'm going to move your post from the Welcome Forum to a cooking forum. Good luck!
Mezzaluna
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post #3 of 8
9/13/09 at 12:55am
The technique they use for that item is known as "red cooked". Teriyaki is Japanese, red cooked is Chinese, something on the order of barbeque. Look on the internet for Chinese red cooked recipes. I have a cook book that tells how to do it, but I'm not sure where it is right now and it's been so long since I've done it that I can't even hazard a guess as to the ingredients or how to do it. Put "Chinese red cooked" in your search engine and I'm sure you'll come up with tons of recipes.:chef:
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post #4 of 8
9/19/09 at 6:13pm
Need recipe for my restaurant favorite - shredded beef szechuan style.
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post #5 of 8
9/21/09 at 8:01am
doens't sound right to me. Red cooking is a long simmer/ braise occaionally followed by a frying stage for crispness.

These skewers of chicken in buffets are much more in the style of char siu in flavor and preparation. The easiest way to do this is to buy a jar of Lee Kum Kee's Char Shu sauce for marination and bake them off. You can do it from scratch, but having done both, the jarred sauce is worth the simplification.

As to szechuan beef, there's a lot of variations.Tell us more about the particular version you like.
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post #6 of 8
9/21/09 at 2:50pm

need szechuan recipe

The style I like - all i Know is New York restaurants. It's always very spicy and hot and thinly sliced. Thanks
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post #7 of 8
9/23/09 at 7:13pm
To answer my own question -
SHREDDED CRISPY BEEF SZECHUAN STYLE
Printed from COOKS.COM

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1 1/3 lb. flank steak
1/2 c. shredded celery
1/2 c. shredded carrot
1/2 c. (1 inch) sections green onion
1 tbsp. chopped ginger root
1 tbsp. chopped garlic
2 tbsp. hot bean paste
1 tsp. cooking wine
1 tsp. salt
3 tbsp. sugar
2 tbsp. vinegar
1 tbsp. sesame oil
4 c. frying oil (peanut or vegetable)

Cut flank steak into shreds, then heat 4 cups oil for deep frying; deep fry steak over high heat for 1 minute; remove and drain about 1 minute. Reheat oil and refry steak for about 5 minutes until very dry; then add carrot, celery, green onion together and stir fry for 5 seconds. Remove and drain.
Remove oil, reheat pan, then add chopped ginger, garlic, wine, hot bean paste, vinegar, salt, sugar; mix very well, then add steak with celery, carrot, onion; mix well, then add sesame oil. Remove to serving plate. Serve.
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post #8 of 8
9/24/09 at 3:10am
I think you're probably right Phatch. I always thought those skewers were red cooked, but that's why it reminds me of BBQ, the red ring like a smoke ring. Red cooked will come out like that too, and I would guess the taste of the two methods is very similar (to our palates at least, Chinese people would probably disagree). In the places I go the skewers are usually pork, so that reinforces your theory. Also red cooked is usually used on whole pieces of meat, not skewers.
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