Americanized Chinese Carryout Slop

I really like my local Chinese joint but I can never make any of their recipes. Any time I search for any of them and try to make them at my house they end up terrible. What am I doing wrong?
Also share recipes pls. I'd love to be able to make my own chicken and broccoli or garlic chicken.

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  1. 2 months ago
    Anonymous

    Msg

  2. 2 months ago
    Anonymous

    Need to velvet the meat. Also need a carbon steel wok and a gas range. Plenty of sesame oil and fish sauce.

    • 2 months ago
      Anonymous

      I hate having an electric stove so much it's unreal

      They use somewhat real wok cooking yes even for your general tsos type crap

      When I've picked up carryout I've noticed them using woks

      Msg

      Noted

      • 2 months ago
        Anonymous

        get a canister burner. wok and gas flame is a must for chinese cooking

    • 2 months ago
      Anonymous

      >Need to velvet the meat.
      This is the real trick to it. It really does make a world of difference.

    • 2 months ago
      Anonymous

      No fish sauce in general tso and lo mein.

    • 2 months ago
      Anonymous

      I don't understand the carbon steel wok meme. I have one, incredibly expensive one at that, frickin hate it and never use it. My regular ol wok is incredibly reliable through and through

  3. 2 months ago
    Anonymous

    They use somewhat real wok cooking yes even for your general tsos type crap

    • 2 months ago
      Anonymous

      Not sure. I think Thai and Japanese are easier. At least when you buy the intermediate products.

      The wok may have a lot to do with it. But it doesn't that good anyway. Fried rice can be awesome but is it worth it? It's mostly just different.

  4. 2 months ago
    Anonymous

    Mega Salt (asiatic)

  5. 2 months ago
    Anonymous

    Sweet and sour sauce:
    1 tbsp ketchup
    1 tbsp rive vinegar
    2 tbsp sugar
    1 ts soy sauce
    1 ts corn starch
    1/4 cup water
    dash of garlic powder, ginger
    (optional: few drops toasted sesame seed oil)
    mix and bring to a boil

    • 2 months ago
      Anonymous

      Just wanna say, this slaps. I made it. Gonna make a bigger batch later.

      • 2 months ago
        Anonymous

        >slaps
        Is it too late to abort Gen Z?

  6. 2 months ago
    Anonymous

    peanut oil, if you deep fry save the used oil and use that to stir fry. Not joking or talking shit the used oil really gives that authentic Chinese flavor

  7. 2 months ago
    Anonymous

    It’s actually impossible to recreate at home. You don’t have a restaurant kitchen stove wok or access to the Chinese restaurant suppliers that every single American Chinese restaurant uses. You can make decent imitations but it’s never going to taste the same.

    • 2 months ago
      Anonymous

      Well yeah clearly it's never going to be 100%. I'm not an autismo I'm just trying to get close.

  8. 2 months ago
    Anonymous

    put your cooked rice in the fridge overnight to dry out, it fries up without turning to mush

    • 2 months ago
      Anonymous

      i've also made fresh rice and spread it out on a baking sheet and put in the freezer for a little while when i was drunk and wanted fried rice real bad. worked pretty well.

  9. 2 months ago
    Anonymous

    >breath of the wok
    >5 spice powder
    >rice blends
    >add sugar to the stirfry
    >add baking soda to the marinade

  10. 2 months ago
    Anonymous

    MSG and fish sauce. And lots of oil, more than you think you need.
    You can also use extra mirin and rice wine vinegar if you can't find MSG. It's not strong enough to be like the real thing, but it's better than nothing.

    • 2 months ago
      Anonymous

      I'm assuming you can buy MSG at Asian grocery stores?

      • 2 months ago
        Anonymous

        you can generally find it at American Grocery stores too, also online

        • 2 months ago
          Anonymous

          you have spell it out for them anon, we're dealing with people that can't decipher the difference between garlic powder and garlic salt

          • 2 months ago
            Anonymous

            What are you, the seasoning police?

    • 2 months ago
      Anonymous

      American chinese food does not use fish sauce.

  11. 2 months ago
    Anonymous

    MSG, sugar/hfcs, actual high heat woks (with the burner that looks like a jet engine), different kind of oil than you are using, and lots of it.

  12. 2 months ago
    Anonymous

    This thread is dumb, so what's everyone's favorite Americanized Chinese food?

    Me, I go for the chow mein sandwich.

  13. 2 months ago
    Anonymous

    mgs, more oil when cooking, and higher heat

  14. 2 months ago
    Anonymous

    This video is worth watching. I basically do what he does but I probably add more soy sauce and a little more salt and some siracha. Don't be afraid to add a bit more oil. a little too much is better than not enough. It takes more than most people tend to think

    • 2 months ago
      Anonymous

      He does a lot of Chinese takeout recipes, Ive made his fried rice, lo mein recipes. It comes down to using light and dark soy sauce instead of kikoman. Also using shaoxing cooking wine makes a difference.

    • 2 months ago
      Anonymous

      This looks killer, I will probably be cooking it next week. Thank you.

      • 2 months ago
        Anonymous

        I had to Amazon the sauces since my small town had nothing chinese. well worth getting everything he suggests though. making sure you have everything already prepped before cooking is pretty crucial since it all cooks so fast. for sure have extra light soy sauce, oil and salt ready for flavoring and texture. I use peanut oil but I do add a little butter near the end since that is what my local place uses and it's good. The first time I made it, it was better than anything else I had tried personally but not right. Made it a little saltier the second time but i didn't use enough oil. The third time and after it's been nearly as good as my favorite takeout.
        The chicken is way better and it has way more flavor overall, but I I suspect I would get better results with a gas burner as well. Buying a flat bottomed carbon steel wok helped, but I feel like my electric stove isn't heating the sides of the wok enough or something. I haven't perfected using higher heat like my takeout place does without burning things

    • 2 months ago
      Anonymous

      I consider that guy the authority on American Chinese Take Out cuisine.

    • 2 months ago
      Anonymous

      i hate this homosexual so mcuh. i don’t even know why

    • 2 months ago
      Anonymous

      Jesus Christ I swear every Chinese food video I watch just makes me want to pay for the takeout instead.

      • 2 months ago
        Anonymous

        >Spend 2 days to cure your parboiled rice in the fridge & marinate your chicken before spending 45 minutes prepping your veg, sauce and cooking the damn thing
        >vs spending 3 bucks at your local chinese takeout for the exact same thing
        Yeah no thanks. Chinese food is one of those things like buffalo wings that isn't worth investing the time in making at home when you can just buy it for cheaper than the ingredients necessary from a restaurant/

        • 2 months ago
          Anonymous

          you are moronic, it's nowhere that hard to prep and cook your own takeout chinese at home

          • 2 months ago
            Anonymous

            Bullshit and you know it. To cook anything resembling takeout you have to go out of your way to get special ingredients, special cookware, and often have to learn entirely new cooking techniques.

            >Spend 2 days to cure your parboiled rice in the fridge & marinate your chicken before spending 45 minutes prepping your veg, sauce and cooking the damn thing
            >vs spending 3 bucks at your local chinese takeout for the exact same thing
            Yeah no thanks. Chinese food is one of those things like buffalo wings that isn't worth investing the time in making at home when you can just buy it for cheaper than the ingredients necessary from a restaurant/

            is absolutely right. When you figure in all the extra shit you have to buy and all the time it takes to do, you are saving money and getting a better product by just going to the store. I cook all kinds of food and I can tell you without a doubt that Chinese is extremely prep heavy. The only thing I can think of that’s involves more prep is if you want to get into barbeque to the point you’re making fricking timetables for your marinades.

  15. 2 months ago
    Anonymous

    And use even more MSG to make it taste more authentic.

  16. 2 months ago
    Anonymous

    Might as well ask this question while the thread is up, many Chinese American recipes specifically call for white pepper. I've always used a bag of mixed tri-color peppercorns that I keep in the freezer. Does it make a difference?

    • 2 months ago
      Anonymous

      I tried putting black pepper instead of white pepper in hot and sour soup.
      Shit kinda sucked.

    • 2 months ago
      Anonymous

      Woks of Life
      Made with Lau
      Jason Farmer

      Yes they sell it and don't freeze your pepper it will extract the oil and frick with it

      • 2 months ago
        Anonymous

        I tried putting black pepper instead of white pepper in hot and sour soup.
        Shit kinda sucked.

        Damn it. Thanks.

        • 2 months ago
          Anonymous

          Yeah it tastes hotter in the pepper sense and milder in the bitter sense
          White people grocery stores carry it, if it's not in the regular spice section check the Mexican spice section where everything's sold in bags
          Way cheaper and typically as good or higher quality
          Badia saffron is like $5 not $20 and it's packaged so you can see that it's real and not some fake shit

          • 2 months ago
            Anonymous

            Thanks for the advice. I also just found out there's an Asian grocery store on the outskirts of my flyover town so I might also try going there and see what's available.

    • 2 months ago
      Anonymous

      yes it makes a difference. white pepper has a taste very unlike normal peppercorns youd use. its also much stronger. a little goes a long way

  17. 2 months ago
    Anonymous

    I have opposite experience. I find the restaurant food inedible slop but am constantly lured by the menu description. So I shop for ingredients based on recipes online, make myself, every time home made is better . Try to cook Anon,

  18. 2 months ago
    Anonymous

    >What am I doing wrong?
    Try unfolding the box to make a plate.
    Also, add monosodium glutamate and lots of Lawry's seasoning salt. The salt is the seasoning. It is not seasoned.

    • 2 months ago
      Anonymous

      this is fricking bullshit. just because you can unfold a box and eat out of it doesn't mean that's it's function. they use a geometry that's one uncut piece and fold it like that because otherwise it would leak. the fact that these boxes also have adhesive on them to keep them folded also BTFO this reddit lie. There is ZERO proof beyond clickbait shit that this is a real function of the box and not just some morons unfolding and eating off it and making click bait.

      • 2 months ago
        You're supposed to unfold the box to turn it into a plate

        You're supposed to unfold the box to turn it into a plate

    • 2 months ago
      Anonymous

      >youre supposed to make things needlessly messier and more complicated

      Why would anyone do this? Lol

    • 2 months ago
      Anonymous

      those metal hooks that come with the boxes are great for fishing hair clogs out of a drain

  19. 2 months ago
    Anonymous

    I only care about the fried rice. Would it be weird to only order one thing of fried rice?

    • 2 months ago
      Anonymous

      Nah, I chiefly care about the mein (Lo or Chow).

  20. 2 months ago
    Anonymous

    Asian people are just as cool as israeli people, I would like to eat Asian food just as much as israeli food in hell. You're in hell. You're a monkey.

  21. 2 months ago
    Anonymous

    The red.sauce can be purchased. It goeth on the ribs. U can't recreate because.it is pure dye. But paint it on Pork and Yan Can Cook

  22. 2 months ago
    Anonymous

    https://www.youtube.com/@TheArtOfCooking

    • 2 months ago
      Anonymous
  23. 2 months ago
    Anonymous

    don't cook, just eat. get cold sesame noodles.

  24. 2 months ago
    Anonymous

    >electric wok
    >msg
    >soy sauce
    >asian girlfriend

  25. 2 months ago
    Anonymous

    But the box is like a bowl when it's folded. Get some chopsticks and eat out of the box.

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