Thursday, 6 November 2014

Home-cooked Chinese Takeaway

So not really a take-away at all. I had some visiting friends for dinner, one of whom is a budding chef. I showed her how to make wontons, the way I learned at The School of Wok, and it turns out, she is waaay better than me at fashioning them into golden nugget shapes! Check out Jeremy Pang's video for the recipe. (Disclaimer: the ones that look like wet blankets were, in fact, still delicious.)
All the ingredients were from See Woo Supermarket on Lisle St, in London's Chinatown.

Not being in possession of a deep fryer, we baked these babies for about 12 minutes at 180 C, spritzing them with oil.

school of wok

For mains I made Sichuan Chicken, as I've done before, only this time I coated the chicken in ground Sichuan peppercorns and cornflour. Some crunchy bits, but the flavour was all there. Rich and sumptuous, the sauce is lightly spiced and slightly sweet, with a delicate savoury tang.
Served with a simple Egg Fried Rice (literally, boiled rice, fried with some soy sauce and frozen peas, with a beaten egg turned in).

chinese food
Sichuan Chicken with Egg Fried Rice