Make your takeout: the Chinese fakeaway
Making your own Chinese spread probably seems like a bit of an impossible task.
Where do you get the ingredients? How do you make those unique, East Asian flavours? Don’t you need specific utensils?
It's easy - you can grab everything you need from right round the corner and make your own oriental takeout from your kitchen, with your own tools, in just an hour or two! It’s soy straightforward, you’ll be laughing.
Get stuck in by making sticky Chinese chicken wings.
All you need is:
- Around 5 - 6 chicken wings (you can feel free to double that - or triple! - dependent on the number of mouths you’re feeding)
- A bottle of soy sauce
- 45g of dark brown sugar
- 2 tbsp of vinegar
- Some sliced, fresh vegetables, to serve.
If you can’t find any chicken wings, you can also make this dish successfully with Heritage Chicken Drumsticks (simply peel the skin off first, then you’re good to go!).
Preheat your oven to 220°C/gas 7. In a large bowl, mix the wings with a healthy splash of soy sauce, 40g of the sugar and 1 tbsp of the vinegar. Spread them out on a baking tray and roast them for 40 minutes, turning occasionally to cover all sides and have it cook evenly.
Put the remaining sugar and vinegar on the hob and boil for about a minute, until the sugar has dissolved. Chop the fresh vegetables you wish to serve alongside the wings in the sauce and mix them together.
You know what would go well with that? Some egg fried rice.
Pop out quickly to your nearest Nisa store and pick up the following:
- 2 tbsp Heritage Vegetable Oil
- Spring onions
- 100g frozen peas
- One 500g bag of Heritage Basmati Rice
- 2 eggs
- 2 tbsp soy sauce
- Lime or lemon, for serving.
Then, when you’ve got all the ingredients, simply:
- Put the rice on to boil.
- Throw the oil and chopped spring onions into a frying pan, and cook on a high heat for about a minute. Add the peas, cook for another minute and then add the boiled rice and mix thoroughly.
- Beat the eggs, then make a hole in the centre of the rice mix and pour it in. When the bottom starts to cook, scramble them and stir through the rice.
- Contribute the soy sauce, and whatever seasoning you fancy, to taste, and drizzle a little lime on for a zesty thwack.
For a fishier alternative, you could make this prawn chow mein.
If chicken or pork aren’t tickling your fancy, prawns are another great Chinese staple which taste beautiful within a home-cooked chow mein.
- 2 packs of ramen noodles
- 1 tbsp Heritage Virgin Olive Oil
- 140g broccoli
- 140g sweetcorn
- 1 red pepper
- 300g king prawns
- 1 tsp soy sauce
- 3 tbsp tomato passata
- Put the noodles, broccoli and corn in a pot, and bring to the boil for about five minutes, or until all the ingredients are soft.
- Slice the red pepper, then fry in a pan for three minutes in olive oil, until slightly browned.
- Combine the noodles and veg together with the prawns, and mix together. Add the soy sauce and passata and cook everything thoroughly for about three minutes, until everything is piping hot.
We’d love to see your Chinese spread - send us a picture over to our Instagram page and share your oriental efforts!