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    You are in: Home / Community Forums / Asian Cooking / Hon Sue Gai Recipe??
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    Hon Sue Gai Recipe??

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    Mon Apr 27, 2009 12:33 pm
    Regular "Line Cook" Poster
    Mugsie Wugsie: No problem. Sue L.'s recipe for batter sounds very good. And I guess that Hung Sue Gai Kew, or Hon Sue Gai's sauce varies by region of the U.S. as well. Here in Houston, the sauce is a ligther color, with only a hint of coloration to it; more chicken broth based, than oyster sauce based. In fact the last time I tried making it home, I used the double-strong, condensed chicken broth. This gave the sauce a stronger, more flavorful taste in my opinion. However in the grocery stores here, I find the condensed chicken broth only in the Kosher section of the grocery for some reason! So if you do not find the stronger, condensed broth in the asian food section, look on the Kosher aisle. Oyster sauce is not added to this dish here in this area of the U.S. However I like oyster sauce. So I guess you can tailor the sauce according to what you personally prefer.
    Also, one response mentioned adding water to the sauce. I would not recommend this, as it wilts the vegetables and makes them soggy. Stick with chicken broth, oyster sauce, and\or sherry wine. They make for very flavorful cantonese sauces, without making the vegatables go flat on you.
    Maybe between all the responses, this recipe will be nailed down completely.

    Last edited by Wadester on Mon Apr 27, 2009 12:54 pm, edited 2 times in total
    Mon Apr 27, 2009 12:47 pm
    Regular "Line Cook" Poster
    Rinsh inomori: I love your sauce recipe (going with the chicken broth option, for my personal preference). It's almost identical to how I make the sauce. And I have added a 1/4 C of rice wine to the sauce as well, as you suggest, which I really love. It gives it a special kick which is undefinable, yet unique. ........Plus I love that so many of us are cantonese food lovers on here, and that there is so much good input on this wonderful recipe.

    Last edited by Wadester on Tue Apr 28, 2009 1:47 pm, edited 2 times in total
    Tue Apr 28, 2009 12:54 pm Groupie
    Thank you Wadester and welcome to the forum wave.gif

    Hope you stay! icon_biggrin.gif
    Tue Apr 28, 2009 1:43 pm
    Regular "Line Cook" Poster
    Rinsh inomori: I promise to stay. I am honored to be in the presence of so many great cooks, here on icon_lol.gif
    Tue Apr 28, 2009 1:53 pm
    Regular "Line Cook" Poster
    Mugsie Wugsie: I have compiled all the wonderful input and compared them with my own compilation of notes on this dish that I have gathered during the past five years. I have now posted the entire recipe for the dish under my name on here. I listed the dish name as "Hong Shu Gai Kew", which is how I have seen it listed nationwide, as the most readily prominent accepted name for the recipe.
    I hope this helps everyone try it, and I look forward to hearing everyone's feedback. (I am making it tonight, for my family here.) icon_biggrin.gif
    Tue Apr 28, 2009 3:00 pm Groupie
    Wadester - wow, you just posted Hong Shu Gai Kew. Looks great!

    I'll try to make this weekend once I get my husband's craving of American grub satiated after eating Japanese food mostly nonstop for over 3 weeks. We are having Carolina style barbecue pork sandwich with slaw tonight.
    Tue Apr 28, 2009 4:10 pm
    Regular "Line Cook" Poster
    Dear Rinsh inomori: Ugggh.......don't get me started on Japanese food; I love it! We are blessed to have a couple of excellent Japanese restaurant out here in the Seabrook, TX area, just south of Houston. Here are some of the best Japanese places in this area: Samurai's Japanese Steakhouse, Ichibon's, Azuma's, and Tokyohana Japanese Steakhouse. Azuma's, which is located in the Downtown Houston area, has the best sushi in town. But Azuma's does not do Hibachi table cooking. I love them all, however.
    PS: I could not find straw mushrooms, so I am using fresh white Beech mushrooms, as well as regular white mushrooms in Hong Shu Gai Kew this evening. When ingredients get difficult to find, sometimes you have to improvise!
    Sue Lau
    Thu Apr 30, 2009 1:38 am Groupie
    Check for straw mushrooms in cans. I always see them canned.
    Thu Apr 30, 2009 11:25 am
    Regular "Line Cook" Poster
    Sue L.: You are corrrect; that's how I buy straw mushrooms here in Seabrook, TX as well. However I have learned that only the HEB Grocery store on Bay Area Blvd, Clear Lake, carries these mushrooms. Kroger does not carry them at all. I have also learned of a central Asia Market on Clear Lake Blvd, that I will be checking out this weekend. They should hopefully have all the items that I need.
    Thanks so much for your help, Sue L.
    Mon May 04, 2009 8:15 pm
    Regular "Line Cook" Poster
    Yes, the sauce I have had is light in color and may not contain any oyster sauce (although I love that, too).

    That's a good tip about the stronger chicken broth on the kosher aisle. I'll look at our local grocery and see what they have. As far as I'm concerned, any Hon Sue Gai, Hun Shu Gai, or any other spelling of the dish is yummy!

    Thanks, eveyone, for your suggestions!!

    Mugsiewugsie icon_lol.gif
    Tue May 05, 2009 1:53 pm
    Regular "Line Cook" Poster
    Mugsie Wugsie: You were incredibly smart to hit upon and love a dish (as I do) that spans back to 100 A.D., which is so highly guarded and protected as a Cantonese secret. I made Hong Shu Gai Kew two weekends ago for my family, and it came out very good. I used fresh white beech mushrooms instead of straw mushrooms, had to use vegetable oil instead of peanut oil for frying (due to price considerations), added both the white stalks and green leafs of bok choy, added thinly sliced carrots, broccoli heads, thinly sliced celery, and a little more sesame oil in the sauce. And you know what? It came out incredible. The only thing that's still a concern for me, is getting the batter to be more crunchy!!!!! But my fiancee and her kids love my version of Hong Shu Gai Kew better than the local restaurant versions now. So at least I am doing something right with the recipe.
    Anyway you slice it, we all seem to love a very old Cantonese dish that inspires creativity, a love for exotic vegatbles, and a patience for preparing food that is healthy and cooked right.
    Wed May 06, 2009 1:39 am Groupie
    Hi Wadester - I'm defrosting some chicken to make your recipe tomorrow.

    I've never had this dish, at least I don't think so unless it goes by another name. Because I never had this dish, I really don't know what the fried portion of chicken is supposed to taste and feel.

    When you say you wish they were more crunchy, is your version not crunchy before being added to your sauce for stir frying?

    If not crunchy before then I wonder if you sub water for milk and reducing the number of eggs may help with the texture?
    Thu May 07, 2009 3:56 pm
    Regular "Line Cook" Poster
    Rinsh inomori: I will try your suggestiong for getting the chicken to come out crispier. I usually contemplate 6-8 oz of chicken per person when making Hong Shu Gai Kew. But then I like to make sure there is plenty of chicken and vegetables for each person.
    I look forward to hearing how your dish comes out when you make it. Any improvements or suggestions are greatly appreciated.
    Thu May 07, 2009 4:27 pm Groupie
    Hi Wadester - I made your recipe last night and as you indicated in your post about chicken going too soft, the fried chicken portion came out too soft. The coating after added to the the sauce, literally started to slip off and gave the chicken slippery feel to them.

    I love the Cantonese taste though very much. It is somewhat similar to many Cantonese versions of sauces offered in Japan...perhaps your version has a bit more soy sauce. Well done on taste.

    I'm wondering by dusting the chicken with either flour or cornstrch before dipping in other wet coating prevent coating from slipping off? Not sure if that alone is going to up the crunchiness you are looking for though.
    Thu May 07, 2009 6:08 pm
    Regular "Line Cook" Poster
    Rinsh inomori: I am definately looking for a way to make the batter more crunchy. After I removed the chicken from the wok, I placed them on the wok's drying rack, which helped drain off excess oil and keep the chicken crunchy. But I still want the chicken to be crunchier. Since I use an electric wok, I think one problem is that the electric woks do not get as hot as a wok over a gas fire. The chicken needs to be cooked hotter, using peanut oil, in a gas-fired wok I believe, to "beef up", the crunchiness factor. I think that using your ideas of dry dipping the chicken in cornstarch before wet dipping them in batter, is also an excellent idea. ......Any more ideas you can think of to help make the chicken crunchier will be greatly appreciated.
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