EPISODE FIVE  - CHINESE TAKEAWAY CLASSICS 

Who doesn’t love a good takeaway? Eva is recreating classic takeaway favorites at home, with big flavours and a personal twist. 

First up is a rich and flavourful Chicken Satay that’s hard to resist, followed by a bold and satisfying Black Bean Beef. And you won’t be able to resist the best of Indian and Chinese spices in a mouthwatering Chinese Chicken Curry. Get ready to skip the delivery and make these irresistible dishes yourself! 

Dishes you'll learn to cook: 

  • Satay Chicken
  • Black Bean Beef 
  • Chinese Chicken Curry 

Black Bean Beef Recipe

Ingredients

Serves 2

  • 300g beef, sliced
  • 20g Fermented Black Beans
  • 20ml hot water
  • 4 cloves of garlic finely chopped
  • ¼ green pepper
  • ¼ red pepper
  • ½ small white onion

Seasoning Mix:

  • 100ml cold tap water
  • ½ tsp dark soy sauce
  • 1 tsp sugar
  • 1 tbsp light soy sauce

Marinade for Beef:

  • 1 tsp Bicarbonate of Soda
  • 1 tbsp light Soy Sauce
  • ½ tsp sesame Oil
  • ¼ tsp white pepper
  • 1 tsp sugar

Cornstarch Mix:

  • 1 ½ tsp of cornstarch
  • 50ml water

Method

  1. Firstly rehydrate the beans. Add the hot water into a bowl with the black beans and set aside.
  2. Mix all the seasoning ingredients together and set aside.
  3. Add all the marinade seasonings to the beef and set aside for 15 to 20 mins.
  4. Slice the onion, red and green pepper into nice big 1 ½ inch chunks.
  5. In a hot pan, add some oil, then the garlic and the drained black beans. Stir fry for a minute until the flavours and aromas are released. Set aside. Be careful not to over fry the black bean as this will make the sauce taste slightly bitter.
  6. Add some more oil into the pan, then add the beef and stir fry for 4 – 5 minutes and set aside.
  7. Next stir fry the onion and the peppers with some oil for 3-4 minutes until the vegetables are soft but still a little crunchy. Add the garlic and black bean mixture. Next the seasoning mix and stir fry for 1 minute before adding the beef. Mix well.
  8. Slowly add the cornstarch mix to thicken the sauce and then it's ready to serve.

 

Chinese Chicken Curry Recipe

Ingredients

Serves 2

  • 400g boneless, skinless raw thigh chicken meat (or breast)
  • 1 carrot fine slices
  • 1 onion medium slices
  • 30g frozen peas
  • 1 tbsp madras curry powder
  • ½ tsp ground ginger
  • ½ tsp five spice powder
  • ½ tsp turmeric
  • 300ml chicken stock
  • 2 tsp potato starch/ corn flour mixed with 3 tbsp cold water
  • 1/2 tsp salt
  • 1 tsp sugar
  • Fresh coriander (optional garnish)
  • Fresh red chillies ( options garnish)

Marinade for chicken:

  • 2 tsp light soy sauce
  • 1 tsp sesame oil
  • 1 tsp sugar
  • ¼ tsp white pepper
  • 1 tsp Shaoxing wine (Chinese cooking wine)
  • 1 tsp cornstarch

Method

  1. Marinade the chicken. In a bowl, add the chicken and all the marinade ingredients, Mix and set aside.
  2. Prepare the spices. In a bowl add the curry powder, ginger, five spice and turmeric. Mix well and set aside.
  3. Into a hot wok/pan, add 2 tbsp of oil, stir fry the onion and carrots for 3 to 4 mins. Then add the chicken, stir fry for a further 3 minutes. Sprinkle with the spice mix and stir fry for 2 minutes until you smell the aroma of the spices.
  4. Pour the stock into the pan along with the peas and let it simmer for 2 to 3 minutes. Season with salt and sugar.
  5. To thicken the sauce, add the premixed cornstarch / water mixture to thicken it to the consistency that you like. Garnish with some coriander and red chillies. Ready to serve with some rice.

 

Satay Chicken Recipe

Ingredients

Serves 2

  • 400g boneless skinless thigh meat, diced 2cm / 1 inch pieces
  • 1 medium white onion, in big chunks
  • 2 cloves of garlic, finely diced
  • ½ green pepper, in big chunks
  • ½ red pepper, in big chunks
  • 1 small carrot, peeled and thinly sliced
  • 1 tsp potato starch + 2 tbsp cold water


Marinade:

  • 1 tbsp of light soy sauce
  • 1 tsp of Chinese cooking wine
  • ½ tbsp kecap manis
  • 1 tsp of sugar
  • ¼ tsp of salt
  • 1tsp cornstarch
  • Pinch of white pepper

Sauce:

  • 1 tsp curry powder
  • 2 tbsp satay sauce
  • 2 tbsp crunchy peanut butter
  • 300ml of chicken stock
  • ¼ tsp sugar
  • ½ tbsp of Kecap manis

Method

  1. Marinade the Chicken. In a bowl, add the diced raw chicken and all the marinade ingredients. Set aside.
  2. Prepare the vegetables. Cut the onion, green and red pepper into chunks. Slice the carrot and garlic. Set aside on a plate.
  3. In a wok, add some oil and fry the chicken for 4-5 minutes until nearly done and set aside.
  4. Add some more oil and then the onion and garlic for 30 sec, next add the carrot, green and red pepper. Stir fry for a further 1 minute.
  5. Sprinkle the curry powder and stir fry the vegetables with it for 30 sec.
  6. Add the Satay sauce and the peanut butter. Stir fry for 1 min until all the peanut butter is melted.
  7. Add the cooked chicken, 300ml of chicken stock, the sugar and kecap manis. Cook for 2-3 minutes. If you would like the sauce thicker, turn down the heat and mix a tsp of potato starch/ corn starch with 2 tbsp of cold water, add this slowly while stirring until the sauce is the consistency you like.
  8. Ready to serve with some steamed jasmine rice.