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

    Go to page << Previous Page  1, 2, 3, 4  Next Page >>
    Fri May 08, 2009 4:04 am Groupie
    I've been giving this more thought and consulted several cookbooks for clue.

    There is an excellent Chinese chef in Japan name Wakuya and he makes Chinese style fried chicken using a little bit different method and I wonder if you cannot incorporate similar idea.

    He marinates the chicken, but adds bit of beaten egg in it.

    Then, he mixes 3 parts flour and 1 part cornstarch. Chicken pieces are then put into this mixture and fried.

    In your ingredients:

    Chicken marinade

    * 2 tablespoons honey or brown sugar
    * 1 tablespoon lime juice
    * 4 tablespoons Chinese rice wine
    * 1 tablespoon minced fresh gingerroot
    * 4 tablespoons soy sauce
    * 1 tablespoon of minced garlic, preferably fresh, but bottled will do
    1-2 egg, beaten

    Chicken batter

    3/4 C flour
    1/4 C cornstarch

    What do you think?
    Fri May 08, 2009 12:28 pm
    Regular "Line Cook" Poster
    Rinsh inomori: This sounds promising. My only concern is that if you finish the batter with a dry batter, won't the batter powder flake off into the oil at high heat? .......Maybe the egg in the marinade is the secret to insuring this doesn't happen. It definately is worth a try, and I am going to try it this way when I can remake the dish next week. I'll let you know if it turns out to be a "winner." If you get to try it before I do, please let me know the outcome. I will be happy to hear of successes in improving this dish, and I really, really appreciate your feedback and help.
    Thu Jun 18, 2009 11:57 pm
    Regular "Line Cook" Poster
    Rinsh inomori, I am making Hong Shu Gai Kew for my family again tomorrow night. I will be using your suggestions for getting the chicken batter to come out crispier. I will let you know how it goes. I love the complex flavors of the sesame oil, soy, chicken, pea pods, water chestnuts, etc in this dish. It's a very well-guarded Cantonese dish that I think we can resolve to an exact science with each new attempt at making it in the kitchen. I really, really appreciate your feedback and suggestions. Each suggestion you have presented, has helped me to make this dish better each time. Thank you for all of your chef secrets for the kitchen; I truly appreciate your help.
    Fri Jun 19, 2009 2:13 pm Groupie
    Good luck Wadester and let us know how it turns out.

    I've had several recipe duds the last couple weeks including totally flat hamburger buns that did not rise but spread instead. I like to hear success stories.
    Sat Jun 20, 2009 3:40 pm
    Regular "Line Cook" Poster
    Rinsh Imori: Laughing............. It's only from experimentation, trial and error, that we learn to truly make award-winning recipes in the kitchen. Don't worry about the hamburger buns. You can always pick some up at the local grocery store, already made. .......Recipes made from scratch, are best suited for dishes that are NOT available in any store. ..........We delayed our next attempt at Hong Shu Gai Kew for another day or so. I made fresh chicken, cabbage and carrot eggrolls instead. They were absolutely delicious! I'll have to put the recipe on my recipes here in the next day or so.
    Happy cooking! Back with more feedback in a day or so!
    Thu Jun 25, 2009 3:34 pm Groupie
    Hi Wadester wave.gif

    You are most likely right, but I'm a diehard and very rarely buy store-made bread anymore. I bake most of my own bread and always on a lookout for _that_ perfect bread recipe depending on type.

    The quest is an addiction icon_redface.gif icon_biggrin.gif

    See ya!
    Gandalf The White
    Mon Jul 13, 2009 7:39 pm Groupie
    See if this posting is the picture of what you're looking for ...

    If it is, you'll find a very complex discussion (involving differences in regional Chinese cuisine) here:


    Tue Jul 14, 2009 4:50 pm Groupie
    GTF wave.gif

    what Rona is discussing in egullet is a dim sum type dumpling sometimes called deep fried rice puff or crescent dumpling. Those are very good.

    I made Wadester's recipe and his is very Cantonese stir fried chicken with good taste. The taste was what I consider Cantonese but the chicken did not quite come out right. The coating slipped off.

    Actually the taste was quite reminiscent of Nagasaki style foods similar to champon taste ie Nagasaki crisp fried noodles with stir fried veggies like this:

    Gandalf The White
    Tue Jul 14, 2009 4:59 pm Groupie
    Rinshinomori wrote:

    I made Wadester's recipe and his is very Cantonese stir fried chicken with good taste. The taste was what I consider Cantonese but the chicken did not quite come out right. The coating slipped off.

    Actually the taste was quite reminiscent of Nagasaki style foods similar to champon taste ie Nagasaki crisp fried noodles with stir fried veggies ...

    Interesting ... there are a couple of other places I can search -- I'm thinking of either Barbara Tropp's book or Eileen Yin-Fei Lo's "Chinese Kitchen", both of which are almost encyclopedic for Cantonese cuisine ... I'll be home late Friday.


    Thu Aug 20, 2009 9:35 pm
    Regular "Line Cook" Poster
    Rinsh inomori,
    I am still trying to get the batter perfected for this very old Cantonese dish. If you and others have any suggestions since our last communication on here, I am very happy to receive suggestions. I want to get this dish done as closely to the original as possible. The only extra key note I have found is that the original batter did contain some eggs in it.
    Looking forward to any new suggestions.
    Thu Aug 20, 2009 9:42 pm
    Regular "Line Cook" Poster
    Dear GTW,

    You are right in your comments about this being a very Cantonese, and very old dish. I would love both you and Rinsh inomori's input on perfecting the batter to this dish. The only other key I have found is that the original batter is said to definately include a couple of eggs. The batter is supposed to be very crispy, yet I cannot get the chicken batter to this state yet. Part of the problem I think, is that I only have an electric wok. The original dish was cooked in a large wok over a very high gas flame heat. Getting the batter right, seems to go hand-in-hand with getting the cooking heat temperature just right.
    I welcome any comments or suggestions you may have, on tweaking this dish.

    Last edited by Wadester on Fri Aug 21, 2009 6:01 pm, edited 1 time in total
    Gandalf The White
    Fri Aug 21, 2009 10:11 am Groupie
    Hi Wadester:

    The electric wok may be part of the problem. Whether the kind that plugs into a wall socket or simply a wok being heated on an electric burner (the one exception being an induction cooktop), electric woks just don't reach the red-hot or even white-hot temps that a commercial chinese kitchen reaches. Of course, there is a penalty: most commercial kitchens replace their woks every 6 months or so, because the metal burns through or warps so badly it's no longer useful.

    I cheat: if I'm doing dishes that require really hot searing, stir frying, etc., I have an outdoor setup, consisting of an 18" "turkey fryer" cast iron heat source and a commercial wok heating ring support. This puts out 65K BTU (I didn't go for the 105K BTU, which puts out a flame that looks like a jet fighter afterburner icon_lol.gif) with a high-pressure propane hose and regulator, compared to 15K-20K BTU for the regular home gas stove. Most electric stoves have 12K-18K BTU as their hottest burner ....

    If you want some amazing photos and more detail, see: Grace Young's "Breath of a Wok".


    Fri Aug 21, 2009 5:59 pm
    Regular "Line Cook" Poster

    Wow, thanks for the info. It sounds like you've got a part Cajun, part jet engine, part Chinse flame blower for a cooking source outside. I used to have a neighbor when I lived in San Antonio, who cooked extensively on an outdoor deep fryer similar to what you mention. He became a real expert at outdoor, high-heat cooking. His deep fryer based put out a flame that reminded me of the burners they use to launch hot-air, manned balloons!

    I'll have to pick up a copy of the book you mention. And I am definitely going to switch to an above-flame wok to use over our gas stove. Working and controlling heat with chinese, especially Cantonese Chiness cooking, is critical to get the right textures and flavors. I am learning as I go, and always love to get advice such as yours, that helps me better define my love of Chinese cooking.

    I also love Japanese cooking, seafood, Italian, and barbecue cooking. My fiancee and I also venture into one of our favorite Spanish dishes, Paella, whenever we get the chance. Together, she and I make a Paella that knocks you over and makes you swear you've died and gone to Heaven.

    Thanks for the heating tips; I will definitely be making a few upgrade changes.

    Wade Russell, aka "Wadester"
    Sat Aug 22, 2009 12:11 pm Groupie
    Hi Wadester wave.gif glad to see you again and glad to see you are still trying to perfect your favorite recipe.

    What are your favorite Asian places to eat in Houston area? I find regional variations in Asian food throughout the US very interesting. I suppose that can be said outside the US too though.

    I've been to Dallas and Ft Worth area last year and really enjoyed the food there.
    Dot Man
    Thu Nov 11, 2010 6:18 pm
    Newbie "Fry Cook" Poster
    Tip for when traveling.

    I have always considered this dish to be a simple combination of two others that are more well known and available in restaurants all over. I simply ask for them to use the battered chicken from their Sweet and Sour Chicken dish along with the sauce and vegetables from their Moo Goo Gai Pan dish. Works good enough for me.

    I do want to try some of the recipes from here though.
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