It was a tough decision because I just love them all. But choices had to be made and recipes were crossed off. So here are my absolute favorite takeout dishes you can easily make right in your own kitchen without breaking the bank.
dai dop woey recipe for chicken
By this point, we've all ordered from Chinese restaurants enough times to know what the major dishes are: sesame chicken, Peking duck, etc. But there are a handful of dishes that, while they're on just about every Chinese-American restaurant menu, we still aren't really sure what they are.
Take moo goo gai pan, for example. It's actually a lot simpler than its name might suggest: It's typically just sliced or cubed chicken (gai pin in Cantonese) with button mushrooms (mohgu in Cantonese) and a variety of other vegetables, usually including bamboo shoots, snow peas, water chestnuts, and Chinese cabbage. These are all sautéed and tossed in a mild white sauce.
Kung PaoThis is a classic Szechuan dish that's traditionally made with chunks of chicken stir-fried with peanuts, spicy chile peppers, and vegetables that can include scallion, green peppers, and bean sprouts. These are cooked with a sauce that typically includes orange juice, ginger, garlic, chicken broth, and sugar, and garnished with more peanuts. Now if only we knew what General Tso has to do with General Tso's chicken!
Chicken almond ding is an Asian stir-fry dish that consists of pieces of marinated chicken and a good amount of vegetables that are cooked in butter with almond slivers that have been toasted in butter. The use of the butter and toasted almonds provides the dish with a unique, nutty flavor that is carried through the different vegetables. The selection of vegetables, including water chestnuts, mushrooms and bamboo shoots, provides a textured, flavorful complement to the chicken and almonds. The completed dish can be served over a bed of steamed white rice or plated by itself for a hearty, balanced meal.
A ding sauce is usually made from only a few ingredients. These include sliced almonds, butter and sugar. The almonds are toasted in the butter to enhance their nutty flavor. The sauce is commonly used to coat chicken but also can be used on shrimp, tofu or stir-fried vegetables.
The first step in the preparation of chicken almond ding is to marinade the chicken. The chicken can be bone-in parts such as thighs, or it can be cubes of boneless breast meat. The marinade is made from soy sauce, an egg white, cornstarch and sometimes garlic, ginger and sesame oil. The amount of time the chicken marinates can be anywhere from one hour to overnight.
In some recipes, ding sauce is prepared in the pan by melting butter and then adding the almonds and toasting them over high heat. Alternately, the almonds and butter can be added at the end of cooking. A third method of creating a ding sauce is to place the almonds, butter and some sugar into a bowl and cook it in a microwave until the almonds have toasted.
The vegetables in chicken almond ding are all chopped and prepared for cooking at the same time. The most common vegetables are onions, water chestnuts, bamboo shoots, peas, mushrooms, green onions, carrots and celery. The technique for cooking the vegetables is very typical for stir-fry dishes and involves cooking each type of vegetable individually and removing it from the pan once done before adding the next batch; this is to ensure that each type of vegetable is cooked properly. A less intensive method involves placing chicken stock in the pan and simmering the vegetables all at once, removing them as they finish cooking.
Once the vegetables are done, the chicken is added to the pan along with the marinade and cooked until almost completed. The vegetables and the ding sauce are added, sometimes with additional soy sauce or oyster sauce, and the chicken almond ding is allowed to cook until a thick sauce has developed and coated all the ingredients. When completed, the dish should be served hot and can be accompanied by white rice.
One of the easiest low-carb items to order is a salad. Leafy greens and mixed vegetables found in salads are very low in carbohydrates. A portion of grilled meat, chicken or fish on top of your salad makes it more filling without adding carbohydrates. Avoid croutons, crispy Asian noodles or bread on the side to keep carbs low. Also, request the salad dressing on the side and ask your server if they have any low-carb or sugar-free salad dressing. When in doubt, choose a simple vinegar and oil dressing, which has less than 1 gram of carbohydrate per tablespoon, according the USDA National Nutrient Database.
Hot entrees can easily be tailored to fit your low-carb diet needs. Check the menu to see if there is an entree with a grilled, baked, broiled or seared piece of meat, chicken or fish. Avoid breaded or fried meats and those that come with sweet sauces. Choose entrees that come with nonstarchy vegetables, such as steamed or sauteed carrots, peppers, onions, Brussels sprouts, broccoli and cauliflower. Avoid potatoes, squash, rice and other carbohydrate-rich sides. You can always request to substitute a different side or ask for a meat to be prepared with another cooking method if nothing on the menu meets your needs.
The food is PHENOMINAL. ABSOLUTE BEST in town hands down. I havent had Chinese this good in years. Ginger beef sweet and tangy with a nice crunch, the lemon chicken id kill for the sauce recipe and im not a sauce gal. 20/10 the owner says hello to us every time. Stop wasting your time at other resteraunts. 2ff7e9595c
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