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Authentic Chinese recipes for 100+

post #1 of 6
Thread Starter 

Greetings,

 

I have the task of coming up with recipes and cooking methods for

authentic Chinese dishes.

This is typically for a group of 100-150 guests.

Can you please point me in any direction i.e.

books, DVD's etc. that could proof to be of help?

Thank you for any tip or info.

 

With kindest regards, Helmut Eckart.

 

post #2 of 6

I hate to say this, but good luck with that. The reason I say that is because finding the ingredients for "authentic" Asian food of any sort is difficult in the U.S. What is found in most Chinese restaurants is about as authentic to China as Chef Boyardee canned spaghetti is to Italy. That being said, you might be able to find some recipes by asking any Chinese people you might know, or searching the 'net. For instance, I found a very good recipe for Japanese chicken shoy yu (sp?) posted on Recipezaar by a woman who hosted a Japanese exchange student. She called it Japanese Mum"s Chicken. Hope you find what you need.

post #3 of 6

You must have an Asian or Chinese market somewhere near you. Wholesalers just do not have all the authentic products you will need. There are really no great books on it.they are to Americanized

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #4 of 6

Try going into a city that has a chinese quarter. Boston has a huge section. Bring an interpreter and explain that you are intereested in learning how they really do things. Not sure if you have the resources available, but I would say that would be your best bet. 

post #5 of 6

I also have to ask:

 

What equipment do you have available?

 

What staff? What skills do they have?

 

Can they make the other dumpling shapes and doughs? Some are tricky.

 

This would fall into banquet style food where the Chinese would have a procession of dishes.

 

The first few dishes might just be ornamental, not eaten at all, just to show off the skill of the cooks.

 

Then some cold starters on small plates, three or four different hot starters as well

 

Then a soup.

 

On to the big dishes, whole ducks, chicken, fish, lobster with a few mixed dishes.

 

Then a large dish of noodles.

 

Taper off with simpler plainer fare (counter to what westerners would do).A sweetish soup of fruit or some such.

 

Then steamed rice and vegetable dishes, shrimp and walnuts perhaps and other "calming" foods.

 

You'll need a number of woks and stoves capable of quality stir frying.

 

You'll need a couple of specialized metal steamers for dumplings and fish and so on.

 

You'll need a couple of pots for soups, some for red cooking, and other braises to keep the dishes arriving in between bouts of stir frying.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #6 of 6

The recipes themselves aren't about large batches generally, but about cooking the same dish more times for stir fried dishes. Stir fries don't scale well.  Steamed dishes and braises scale pretty easily.

 

Some dumpling sources, good for appetizers.

 

I'm a fan of red cooked wings. Here's a good master broth for it. http://books.google.com/books?id=eIIrRUHGJawC&lpg=PA148&dq=red%20cooked%20chanterelle&pg=PA67#v=onepage&q=red%20cooking%20broth&f=false. Cook that for a few hours to meld flavors, then add pounds of chicken wings and simmer for about 45 minutes. Let cool in the broth. Broil or grill just prior to serving to crisp up the skin. Even a deep fry wouldn't be bad but it will probably kill the oil pretty quickly with the volume of wings needed.

 

Same thing can be done with whole chickens or ducks but they need the deep fry for the skin only.

 

There are steamed rice cakes/puddings that make interesting desserts and can be made ahead.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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