From mightymidget69@hotmail.com Wed Jan 16 16:49:33 2002 Date: 16 Jan 2002 07:56:17 -0800 From: tubal cain Newsgroups: uk.food+drink.indian Subject: Chinese style curry This comes from "Chinese Cookery Secrets" by Deh-Ta Hsiung. The book is a treasure for those who want to cook Restaurant Style Chinese Food, but I thought the subject matter would make it ideal for this newsgroup. I have written it up as per the book, but I tend to make this with mushrooms instead of meat and serve it with plain boiled rice Chinese Restaurant Curry Ingredients 450g Chicken, beef, lamb etc…cut into small pieces 1 teaspoon soft brown sugar 1 tablespoon light soy sauce 1 tablespoon Chinese rice wine 1 tablespoon cornflour 3 tablespoons seasoned oil 0.5 teaspoon chopped garlic 1 medium onion finely chopped 2 tablespoons mild curry powder Stock or water 1 teaspoon salt 1 tablespoon dark soy sauce 1 to 2 teaspoons chilli sauce Method Marinate the chicken or meat in the sugar, light soy sauce, wine and cornflour for 25 to 30 minutes. Heat the oil in a wok or pot, lightly brown the garlic and onion over a low heat, add the curry powder, mix and allow it to brown, then add a little stock or water to make a smooth paste by stirring constantly. Now add the chicken or meat pieces and cook on a high heat for about 5 minutes, stirring constantly to prevent it from sticking to the bottom of the pan. Add the salt, dark soy sauce and just enough stock or water to cover; reduce heat, cover and braise until chicken or meat is tender and cooked through. Chicken takes about 25 to 30 minutes; pork and lamb need 45-50 minutes whilst beef will take 60 to 65 minutes. Finally add the chilli sauce and blend well before serving.