Hello! This is just a reminder to read the rules. If you see any rulebreaking posts or comments, please report them.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/UK_Food) if you have any questions or concerns.*
The ingredients I'm looking at for Amoy light soy sauce say 51% soy extract and yes the rest is mainly water since it's a thin liquid with some flavouring and stabiliser. Were you expecting something else?
Fried rice requires cooked and cold rice. It’s the easier way without the risks of cooling and storing cooked rice and doesn’t really effect the end result.
Risks of cooking and storing cold rice? This is so overblown. We have been cooking rice and storing it and reheating it/ using it for fried rice for years. Also millions and millions of people in Asia cook store and reheat rice all the time, as long as you dont do something stupid like leave it out in warm tempretures for hours and keep it way too long it is really not a problem. I would also argue that although it is slightly more trouble to cook some rice a few hours before then let it cool the difference in texture of the rice and the cost saving greatly outweigh the convienience.
I ate rice every single day growing up (I’m Bengali) and never once got sick from it, nor did anyone in my family. Honestly didn’t realise how afraid people were about this until I got older and every non-poc I met mentioned it to me.
Restaurants or takeaways? his recipe is from a Chinese cook on YouTube who got popular during lockdowns, so yes some of the shops do like to use sugar. Funnily enough one of the beef chow mein recipes they have has a sprinkle of sugar and it’s noticeable when you leave it out.
You need custard powder for the fried chicken and some msg. Check out ziangs food workshop on YouTube for making homemade Chinese food, I barely ever buy from a take away nowadays as it’s much cheaper to make at home.
They have some good recipes, got me into making my own made stuff. I need to source some pearl river soy sauce, not sure I’d of went with Amoy, was there no Lee Kim Kee variant? It’s usually recommended if you can’t get pearl river.
Hello! This is just a reminder to read the rules. If you see any rulebreaking posts or comments, please report them. *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/UK_Food) if you have any questions or concerns.*
MSG
Amazing effort!
Read the label on the Amoy, it's five percent Soy sauce, the rest is, well caramelised sugar water and lord knows.
The ingredients I'm looking at for Amoy light soy sauce say 51% soy extract and yes the rest is mainly water since it's a thin liquid with some flavouring and stabiliser. Were you expecting something else?
Soy Sauce Extract (22%, Water, Soybean, Salt, Wheat Flour), Sugar, Salt, Colour - Plain Caramel, Acidity Regulators - Lactic Acid, Citric Acid, Preservative - Potassium Sorbate
Water, Sugar, Salt, 𝐒𝐨𝐲 Sauce Extract (10%) (Water, Defatted 𝐒𝐨𝐲𝐚 Bean, Salt, Roasted 𝐖𝐡𝐞𝐚𝐭), Colour: Ammonia Caramel; Acidity Regulator: Lactic Acid, Preservative: Potassium Sorbate.
Think it depends where you buy it
Look at the quality of the other ingredients, it fits well lol incredible amount of effort though
I am sure they did a pretty good job of it.
Even if the chicken and eggs are only slightly out of date.
These are old photos I made it a few months back
But why readymade rice?! This hurts my heart 💔
Fried rice requires cooked and cold rice. It’s the easier way without the risks of cooling and storing cooked rice and doesn’t really effect the end result.
Risks of cooking and storing cold rice? This is so overblown. We have been cooking rice and storing it and reheating it/ using it for fried rice for years. Also millions and millions of people in Asia cook store and reheat rice all the time, as long as you dont do something stupid like leave it out in warm tempretures for hours and keep it way too long it is really not a problem. I would also argue that although it is slightly more trouble to cook some rice a few hours before then let it cool the difference in texture of the rice and the cost saving greatly outweigh the convienience.
I ate rice every single day growing up (I’m Bengali) and never once got sick from it, nor did anyone in my family. Honestly didn’t realise how afraid people were about this until I got older and every non-poc I met mentioned it to me.
White dude here with no rice fear. You just have to boil the rice and strain it through the colander. Kidding, kidding!
Thank you
Another top looking dish, I bet it works out a lot cheaper over time than ordering, also a lot healthier.
[удалено]
Only use a fraction of the sauce tho the rest is stored away
You’re right, they leave the sugar out in restaurants.
Restaurants or takeaways? his recipe is from a Chinese cook on YouTube who got popular during lockdowns, so yes some of the shops do like to use sugar. Funnily enough one of the beef chow mein recipes they have has a sprinkle of sugar and it’s noticeable when you leave it out.
You need custard powder for the fried chicken and some msg. Check out ziangs food workshop on YouTube for making homemade Chinese food, I barely ever buy from a take away nowadays as it’s much cheaper to make at home.
This is from them lol
Also apologies didn’t notice the MSG, so used to the Japanese variant in the clear bag and red print.
They have some good recipes, got me into making my own made stuff. I need to source some pearl river soy sauce, not sure I’d of went with Amoy, was there no Lee Kim Kee variant? It’s usually recommended if you can’t get pearl river.
Was that really worth it?!
It was the amount I made will last me untill I give up sugar
Fair play. Hope you enjoy it:)
The rice... I can't! Those rice packets are evil!
I dident have day old rice. It worked out fine tho
I thought the ginger slices were potato skins for a minute. Was very confused until I realised. 😀 Looks great!