Foodie Archives | Page 4 of 7 | Kwai Chi's World - Kwai Chi's World - page 4

EVERYTHING KWAI CHI IN ONE PLACE!

Foodie

  • A NOTE ABOUT GARLIC

    Garlic is one of the best additions to any dish whether it’s chinese or not. This versatile ingredient can be added at the beginning of...

  • STARTER CHICKEN

    Marinade 400g of chicken wings in 1 tablespoon of sea salt 3 chopped bird’s eye chillis 1 tablespoon of sesame oil 1 chopped garlic In...

  • SAN CHOI BAO

    Heat up a hot wok with 1 teaspoon of peanut oil. Add 400g of Aberdeen Angus minced beef and break it up into small bits...

  • SZECHUAN CHICKEN

    Make up the chicken coating by beating together 2 egg whites with 2 tablespoons of cornstarch and 1 teaspoon of chilli powder. Slice up 2...

  • A NOTE ABOUT FIRES IN THE KITCHEN

    One thing that a lot of people experience when cooking with a hot wok and hot oil is a fire when using gas. It’s very...

  • A NOTE ABOUT SOY SAUCE

    Growing up in a restaurant kitchen – one of the rules of the wok was to use light soy sauce for cooking at the start...

  • A NOTE ABOUT WATER

    One thing that is often overlooked in cooking is the water we use. In some countries the water used in cooking is very important.

  • TOM YUM SOUP

    Pop the following into a saucepan with 1.5 litres of cold water:

  • CHICKEN SATAY

    There are 2 components of satay, the meat on the skewer and the peanut sauce. Both are very simple.

  • KUNG PO CHICKEN

    Prepare 200g of chicken strips by marinating in: 1 teaspoon of cornflour 1 beaten egg 1 teaspoon of soy sauce 1 teaspoon of sesame oil