Mrchang

🧑‍🍳🤔🌿 What Are Water Chestnuts?

• Water chestnuts (Eleocharis dulcis) are aquatic vegetables, not nuts.
• They grow underwater in marshes and muddy ponds, mainly in China, Thailand, and India.
• The edible part is the corm (a bulb-like stem), which has a crisp, juicy texture even after cooking.

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🧊 Appearance & Taste
• Raw: Crunchy, white inside, slightly sweet, and very juicy.
• Cooked: Stays crisp even when stir-fried, boiled, or steamed — unlike most vegetables.
• Taste: Mild, fresh, a little nutty or apple-like.

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🍳 Common Uses in Chinese Cooking

Water chestnuts are prized for their texture — that famous crunch called “脆” (cuì).

You’ll often find them in:
• 🥘 Chicken with cashew nuts or kung pao dishes
• 🍤 Prawn or chicken stir-fries with mixed vegetables
• 🥟 Spring rolls and dumplings (for crunch)
• 🍢 Sweet dishes like water chestnut cake (马蹄糕 mǎ tí gāo) at dim sum
• 🥗 Salads or cold appetisers

Tip: Rinse canned water chestnuts before using to remove the brine taste.

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🥢 How to Cook
• Add them near the end of cooking so they keep their crispness.
• Great in wok dishes — just 2–3 minutes of stir-frying is enough.
• Can also be diced finely to bulk out minced meat fillings.

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💪 Health Benefits
• Low in calories and fat.
• Rich in fibre, vitamin B6, potassium, and antioxidants.
• Contains ferulic acid, which helps prevent oxidation — that’s why they stay white and crunchy.

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🧊 Storage
• Fresh: Keep unpeeled in the fridge for up to 1 week.
• Canned: Store unopened at room temperature; refrigerate once opened and use within 3 days.

🥢 Chicken & Cashew Nut Stir-Fry with Water Chestnuts

🍗 Ingredients (Serves 2–3)

For the chicken:
• 250 g chicken breast (thinly sliced)
• 1 tsp light soy sauce
• ½ tsp sesame oil
• 1 tsp cornflour
• Pinch of white pepper

For the stir-fry:
• 2 tbsp oil (vegetable or groundnut)
• 1 small onion (cut into wedges)
• ½ red pepper (chunked)
• ½ green pepper (chunked)
• 4–5 water chestnuts (fresh or canned, sliced)
• 2 tbsp roasted cashew nuts
• 1 clove garlic (crushed)
• 1 spring onion (cut into 1-inch pieces)

For the sauce:
• 2 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tsp sugar
• 1 tsp cornflour
• 3 tbsp water or chicken stock

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🔪 Method
1. Marinate the chicken
Mix the sliced chicken with soy sauce, sesame oil, cornflour, and pepper. Leave for 10 minutes.
2. Prepare the sauce
In a small bowl, stir together the oyster sauce, soy sauces, sugar, cornflour, and water. Set aside.
3. Heat your wok
Get it smoking hot, then add oil.
4. Cook the chicken
Add the chicken and stir-fry 2–3 minutes until almost cooked through. Remove and set aside.
5. Stir-fry the veg
Add onion, peppers, and garlic. Stir-fry 1 minute.
6. Add water chestnuts
Toss in the sliced water chestnuts and spring onion. Stir for 30 seconds — they should stay crunchy.
7. Combine everything
Return chicken to the wok. Pour in the sauce, stir until thick and glossy (about 1 minute).
8. Finish with cashew nuts
Stir through just before serving so they stay crisp.

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🍚 Serve with:
• Steamed jasmine rice
• Or fried rice for a proper takeaway feel

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🔥 Tips
• Add a dash of Shaoxing wine just before the sauce for authentic Chinese aroma.
• You can swap chicken for prawns, beef, or tofu — water chestnuts pair beautifully with all.
• Always keep the heat high so the sauce coats the food without going soggy.

#waterchestnuts

9 hours ago | [YT] | 2

Mrchang

🤔Did you know ?
Cooling rice in the fridge for about 24 hours turns some of the starch into resistant starch ( a prebiotic ).
When you reheat that rice , studies show a smaller blood sugar spike than with freshly cooked rice -up to about 50% ✅

2 days ago | [YT] | 7

Mrchang

🧑‍🍳Here’s a classic Chinese dumpling & Gyoza dipping sauce recipe❤️ — simple, balanced, and full of flavour😋 👇

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🥣 Classic Dumpling Dipping Sauce

Ingredients:
• 2 tbsp light soy sauce
• 1 tbsp white rice vinegar
• ½ tsp sesame oil
• 1 tsp chilli oil (optional for heat)
• ½ tsp sugar (optional – rounds out the acidity)
• 1 clove garlic, finely minced (optional but great with meat dumplings)
• 1 tsp chopped spring onion or fresh coriander (for garnish)

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🔪 How to Make It
1. In a small bowl, mix soy sauce, rice vinegar, and sesame oil.
2. Stir in chilli oil and sugar (if using).
3. Add minced garlic and spring onion or coriander.
4. Taste — adjust balance:
• Too salty? → add a splash more rice vinegar.
• Too sour? → add a pinch more sugar or a drop of soy.

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🧠 Tips & Variations
• For a northern-style flavour → add a small pinch of crushed Sichuan peppercorns.
• For a sweeter version (common in Cantonese dipping sauces) → add ½ tsp hoisin sauce.
• If using for fried dumplings (gyoza) → a little water or vinegar helps cut the oiliness

🧑‍🍳White rice vinegar (白米醋 bái mǐ cù in Chinese) is a mild, slightly sweet vinegar made from fermented rice. It’s one of the essential condiments in Chinese and East Asian cooking✅

Here’s a full overview 👇

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🧂 What It Is
• Made by fermenting rice wine or glutinous rice.
• Colour: clear to pale yellow.
• Flavour: less acidic and sharper than black rice vinegar, but milder and slightly sweeter than Western white vinegar.

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🍜 Common Uses in Chinese Cooking
1. Sweet & Sour Dishes – gives tangy balance (e.g. Sweet and Sour Chicken).
2. Dipping Sauce – mixed with soy sauce, sesame oil, or chilli oil for dumplings.
3. Cold Dishes & Salads – adds brightness without overpowering.
4. Pickling Vegetables – perfect for light pickles (like cucumber or radish).
5. Cleaning Seafood or Meat – used to reduce odour before cooking ✅

#dippingsauce #chinesefood #recipe #food

1 week ago | [YT] | 5

Mrchang

🧑‍🍳🧑‍🍳 Chicken eggs — one of the most versatile and nutrient-rich foods on Earth. 🥚
Here’s a full breakdown for you:

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🧬 What They Are

Chicken eggs are laid by hens and consist of:
• Shell (mostly calcium carbonate) — protects the contents.
• Egg white (albumen) — rich in protein and water.
• Egg yolk — contains fats, proteins, vitamins, and minerals.

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🍳 Nutritional Value (per large egg)
• Calories: ~70–80 kcal
• Protein: ~6–7g (high-quality, complete protein)
• Fat: ~5g (mostly healthy unsaturated fats)
• Vitamins: A, D, E, B2 (riboflavin), B12, folate
• Minerals: Iron, zinc, selenium, phosphorus
• Choline: Important for brain and liver health

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💪 Health Benefits
1. Muscle building: Great source of complete protein.
2. Eye health: Yolk contains lutein and zeaxanthin — protect against cataracts.
3. Brain function: Choline supports memory and nerve function.
4. Weight management: Keeps you full and satisfied.
5. Heart health: Moderate egg intake is fine for most people; eggs raise “good” HDL cholesterol.

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🍜 In Chinese Cooking

Eggs are used in many ways:
• Scrambled with tomato — classic home-style dish.
• Egg fried rice — gives texture, colour, and protein.
• Steamed eggs (蒸水蛋) — silky and smooth.
• Tea eggs (茶叶蛋) — boiled eggs cracked and simmered in spiced tea.
• Egg drop soup — whisked egg ribbons in hot broth.
• Salted duck egg & century egg — preserved versions often paired with rice porridge (congee).

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🧂 Cooking Tips
• Room-temperature eggs mix better for baking or scrambling.
• Add a pinch of salt before beating — enhances flavour and texture.
• Fresh eggs sink in water; old eggs float (air builds up inside).
• For Chinese stir-fries, cook eggs separately first, then mix back in for perfect texture.

🍚 1. Egg Fried Rice (蛋炒饭 – Dàn chǎo fàn)

Purpose: Adds colour, protein, and that signature golden aroma.
How to use eggs:
1. Beat 2–3 eggs with a pinch of salt and a dash of sesame oil.
2. Heat wok until smoking hot, add oil.
3. Pour in eggs → let them set for 5 seconds → stir fast to make soft curds.
4. Add cold, day-old rice and toss — coat every grain with egg.
5. Season with soy sauce, MSG (optional), and white pepper.

Tip: Add egg before rice for a golden coating, or after rice for chunks of soft scrambled egg.

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🍜 2. Chow Mein or Fried Noodles

Purpose: Adds texture, colour, and binds noodles together.
How to use eggs:
• Lightly beat and scramble eggs first, set aside.
• Stir-fry noodles and veg, then add eggs back in at the end.
• Optionally drizzle raw beaten egg onto hot noodles for a light “egg coating” — a takeaway trick for richer flavour.

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🍲 3. Egg Drop Soup (蛋花汤 – Dànhuā tāng)

Purpose: Thickens and decorates the broth with silky egg ribbons.
How to use eggs:
1. Beat 1–2 eggs.
2. Bring chicken stock to a simmer, thicken slightly with cornflour slurry.
3. Slowly drizzle the egg in thin streams while stirring the soup gently.
4. Finish with sesame oil, white pepper, and chopped spring onion.

Result: Soft, feathery egg ribbons floating through the soup.

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🥢 4. Tomato & Egg Stir Fry (番茄炒蛋 – Fānqié chǎo dàn)

Purpose: Comfort food — sweet, savoury, and fluffy.
How to use eggs:
1. Scramble eggs until 90% cooked, remove.
2. Stir-fry tomatoes until saucy.
3. Add back eggs and toss with salt, sugar, and a dash of soy sauce.
4. Optional: Add a spoon of ketchup (common in takeaways).

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🍱 5. Egg Foo Young

Purpose: Western-Chinese omelette loaded with flavour.
How to use eggs:
1. Mix eggs with beansprouts, onions, prawns, or chicken.
2. Pan-fry both sides until golden.
3. Serve with Chinese-style brown gravy made from chicken stock, soy sauce, and cornflour.

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💡 Takeaway Egg Tips
• Use high heat — wok must sizzle when eggs hit.
• Add oil generously — helps achieve that glossy texture.
• Don’t overcook — eggs should stay soft and slightly moist.
• A drop of soy sauce or oyster sauce in the egg mix deepens flavour.

#eggs

🤔 Do you 🫵 like eggs ?

#eggs
#chinesefood

1 week ago | [YT] | 4

Mrchang

🧑‍🍳 Curry powder is one of the most famous spice blends in the world — colourful, aromatic, and packed with flavour. Let’s break it down so you know exactly what it is, how it’s used, and why it’s so popular (especially in Chinese-style curry sauces).

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🌿 What Curry Powder Actually Is

Curry powder isn’t one single spice — it’s a blend of many.
It was first made by the British during colonial times to recreate the complex flavours of Indian curries, so it’s not traditional to India itself — it’s a Western invention inspired by Indian spice mixes (like garam masala).

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🟡 Common Ingredients

Typical curry powder includes:
• Turmeric – gives the golden yellow colour and earthy taste
• Coriander seeds – citrusy, nutty base flavour
• Cumin – warm, smoky depth
• Fenugreek – slightly sweet and bitter, adds complexity
• Mustard seeds – subtle heat and tang
• Chilli powder – brings the spice level up
• Black pepper – for mild heat
• Ginger powder – warmth and sweetness
• Garlic powder – savoury base note
• Cloves / cinnamon / cardamom (optional) – for aroma and sweetness

Each brand or region has its own version — mild, medium, or hot.

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🍛 Flavour Profile
• Warm, earthy, aromatic
• Slightly spicy, not too hot
• Balanced between savoury and sweet tones

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🇨🇳 Curry Powder in Chinese Cooking

In Chinese takeaways, curry powder is a key base for Chinese curry sauce — especially in dishes like:
• Chicken curry
• King prawn curry
• Chips and curry sauce

Chinese chefs usually combine curry powder with:
• Onion and garlic
• Flour or cornflour (to thicken)
• Oil or butter
• Water or chicken stock
• A bit of soy sauce
• Optional Chinese curry paste or MSG

This gives that smooth, rich, slightly sweet and spicy curry sauce you find in takeaways.

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🥄 How to Use It
• Fry the powder briefly in oil to release its aroma (called “blooming” the spices)
• Add liquid (like water, stock, or coconut milk)
• Simmer until thickened or until it coats your ingredients

You can use curry powder to season:
• Chicken, beef, or prawns
• Fried rice or noodles
• Vegetables or tofu
• Chips or potatoes
• Soups or marinades

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🧂 Storage Tips
• Keep it in a cool, dark place, airtight container
• Lasts up to 6 months before losing aroma

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🔥 Quick Tip for Extra Flavour

Mix curry powder with a bit of soy sauce, sugar, and sesame oil — it transforms into a great marinade or base for a Chinese curry paste.

1 week ago | [YT] | 4

Mrchang

🌶️ What Are Dried Chillies?

Dried chillies are simply fresh chillies that have been dehydrated (by air, sun, or heat). Drying removes moisture, which:
• Intensifies their flavour and heat
• Increases shelf life (can last for months or even years)
• Adds a deep smoky, earthy aroma when cooked

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🔥 Flavour & Heat

The flavour depends on the type of chilli:
• Mild dried chillies (e.g. Kashmiri, ancho, Tianjin) – fruity, slightly smoky
• Medium-hot (e.g. Facing Heaven, Arbol) – balanced, great for stir-fries
• Very hot (e.g. Thai bird’s eye, Hunan chillies) – intense and sharp

When you toast or fry them, they release capsaicin (the compound that gives heat), creating that numbing-hot “mala” aroma when combined with Sichuan peppercorns.

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🍜 Chinese Cooking Uses

Dried chillies are used in many iconic Chinese dishes:
• Kung Pao Chicken (宫保鸡丁) – dried chillies fried until dark red, giving fragrance
• Chongqing Chicken (辣子鸡) – piles of fried dried chillies with crispy chicken pieces
• Hot Pot Broth – infused with chillies, oil, and aromatics for depth
• Chilli Oil (辣椒油) – dried chillies fried gently in oil for that rich red colour and aroma

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🥢 How to Use Them
1. Whole:
• Used in stir-fries or soups for aroma — usually not eaten.
• Toast briefly in oil to release flavour (don’t burn or they’ll turn bitter).
2. Cut or crushed:
• For stronger heat and to infuse more spice into sauces or oils.
• Snip with scissors and remove some seeds if you want less heat.
3. Ground:
• Use in spice rubs, marinades, or make homemade chilli flakes or powder.

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💡 Cooking Tips
• Always fry on low heat – burnt chillies taste bitter.
• Soak them in hot water for 15–20 minutes before blending into pastes or sauces.
• Combine with garlic, ginger, Sichuan peppercorns, soy sauce, and vinegar for deep, balanced flavour.
• Use oil (especially vegetable or sesame oil) to carry the heat and aroma.

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🧂 Storage

Keep dried chillies:
• In an airtight container
• Away from light and moisture
• Ideally in a cool cupboard or even fridge/freezer if long-term

Properly stored, they last 6 months to 2 years✅

1 week ago | [YT] | 3

Mrchang

Cooking in a wok is all about heat, movement, and control. Here are the most important things to know:

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🔥 1. Use High Heat
• A wok is designed for very high heat — that’s what gives you that smoky “wok hei” (the breath of the wok) flavor.
• Home stoves are weaker than restaurant burners, so:
• Preheat your wok until it’s just starting to smoke before adding oil.
• Cook in small batches so you don’t lose heat.

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🥢 2. Use the Right Oil
• Choose oils with high smoke points:
→ Peanut, sunflower, vegetable, or rapeseed oil.
• Avoid olive oil — it burns too easily at high temps.

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🍗 3. Prep Everything First (Mise en Place)
• Wok cooking is fast — there’s no time to chop once you start.
• Have all your ingredients cut, measured, and ready:
protein, veg, sauce, aromatics (garlic, ginger, spring onion).

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🔪 4. Cut Ingredients Evenly
• Slice thinly and evenly so they cook quickly and consistently.
• Cut against the grain for tender meat.
• Try to keep everything bite-sized for quick stir-frying.

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🥬 5. Cook in the Right Order
1. Heat wok → add oil → add aromatics (garlic, ginger, chilli).
2. Add protein (chicken, beef, prawns) → sear and remove.
3. Stir-fry vegetables.
4. Add cooked protein back in.
5. Add sauce last → toss quickly to coat.

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🧂 6. Don’t Overcrowd
• Too much food cools the wok → you end up steaming instead of frying.
• If needed, cook in two batches to keep that sizzle.

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🍜 7. Toss, Don’t Stir
• Keep ingredients moving constantly — toss, flip, or push up the wok’s sides.
• This prevents burning and cooks evenly.

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🧽 8. Keep Your Wok Seasoned
• A carbon steel wok should be seasoned to stay non-stick.
• After each use:
• Rinse with hot water (no soap),
• Dry it fully,
• Wipe with a thin layer of oil.

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💨 9. Know When It’s Hot Enough
• Test with a drop of water: it should evaporate instantly and “dance” on the surface.
• That’s when it’s ready for oil.

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🍳 10. Versatility

You can do much more than stir-fry:
• Steam
• Deep fry
• Boil noodles
• Make soups
• Smoke meats
• Popcorn or even roast peanuts

1 week ago | [YT] | 4

Mrchang

🧄🧄 Garlic in Chinese Takeaway Cooking

Garlic is one of the core flavours in Chinese takeaway food — alongside ginger, soy sauce, and spring onion. It adds punch, aroma, and that mouthwatering “wok hei” when it hits hot oil.

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🔥 1. Garlic Oil Base (for almost any stir-fry)

This is how most takeaways start their dishes.

How:
1. Heat 1–2 tbsp of oil in a wok.
2. Add 1–2 cloves finely chopped garlic.
3. Stir until fragrant (about 5–10 seconds).
4. Then add your vegetables, meat, or sauce.

Used in:
• Chow Mein
• Fried Rice
• Garlic Chicken
• Beef and Black Bean

Tip: Don’t brown the garlic — once it turns golden, it gets bitter. Keep it light golden and aromatic.

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🍤 2. Garlic with King Prawns

Garlic pairs beautifully with seafood.

Method:
• Sauté garlic in oil until fragrant.
• Add prawns, soy sauce, sugar, and a splash of Shaoxing wine or rice vinegar.
• Toss with spring onions or chilli for a fast, glossy sauce.

Optional: Add your special Chinese curry paste for fusion-style prawn curry.

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🍗 3. Garlic Chicken (Classic Takeaway Style)

Ingredients:
Chicken breast, cornflour, garlic, soy sauce, sugar, oyster sauce, chicken stock, and sesame oil.

Steps:
1. Marinate chicken in soy sauce and cornflour.
2. Fry until golden, set aside.
3. In the same wok, fry minced garlic until fragrant.
4. Add oyster sauce, a splash of stock, and a pinch of sugar.
5. Return chicken to coat in sauce.

Result: Sticky, glossy garlic chicken that’s perfect with fried rice or noodles.

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🌶️ 4. Garlic and Chilli Stir-Fry

A takeaway favourite for people who love spice.

Ingredients:
Fresh garlic, red chillies, soy sauce, sugar, and rice vinegar.

How:
1. Heat oil, fry garlic and chilli together.
2. Add meat or veg and toss on high heat.
3. Finish with soy and a drizzle of sesame oil.

Goes great with beef, tofu, or king prawns.

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🍜 5. Garlic Fried Rice

How:
1. Use leftover rice (cold).
2. Fry chopped garlic in oil until golden.
3. Add rice, soy sauce, and a touch of salt.
4. Optional: Add egg, spring onion, or diced roast pork.

Simple, cheap, and full of flavour.

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🍶 6. Garlic Sauce for Dipping or Drizzling

Mix:
• 2 cloves crushed garlic
• 1 tbsp soy sauce
• ½ tsp sugar
• 1 tbsp vinegar
• A dash of sesame oil

Perfect with dumplings, crispy chicken, or chips.

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🧊 Chef’s Tips for Garlic Use
• Crushed garlic = stronger flavour, sliced = milder.
• Add garlic early for aroma, later for punch.
• Mix fresh and fried garlic for more depth.
• Store ready-chopped garlic in oil (short-term) for quick takeaway prep.

2 weeks ago | [YT] | 7