I ordered chicken chow mein take out it was nothing like this so I made it and it was just what I wanted, fresh with lots of vegetables. I was out of sesame oil so I used a bit of of sweet chili sauce. So I have subscribed to your channel for more goodies. Thank you for sharing it with me.🥣🍲
The Main Problems nowadays; is sourcing Authentic Ingredients; like Baby Sweetcorn; Chinese Shiitake Mushroom and other Materials..... I can do "Core" Chinese with the Rest & Best of them; but getting to Chinatown to get your Bits n' Bobs is such a Chore..... Long Live the Catering and Takeaway Business in the West! 👍👍👍
The closest explanation I have come to is Chao tsa sui (mandarin) meaning something like "fried chopped up pieces". It's an impromptu dish, which basically means "throw whatever greens and porteins available in the fridge into the wok, and season with Chinese condiments". Many take outs are using chicken powder, oyster sauce, soy sauce, msg, sesame oil and a bit of corn or potato starch slurry. They also velvet the porteins by marinating it in egg white, potato starch, baking soda, rice wine and alt. After marinade they pass it through. moderately hot oil to create that soft texture. I am a Norwegian who travelled extensively in Asia. I have never seen chop suey anywhere either. So far my favourite kitchens are Taiwanese, Cantonese and Sichuan.
I love some of the Genuine old B/W Footage of Wah-Shung Social Club and the other Associated Chinese-American History Footage from Kien-Len; and the other Restaurants..... As 孔丘 Said in the Bill-Board;>>>>> GOOD FOOD GOOD MOOD!
