I've been looking to replicate how the real takeaways make their chicken moist and succulent. Most chicken curry recipes tell you to fry and seal the chicken in some oil but blanching the chicken makes it just like the real takeaway. I'm now a fan of your channel!!!
@BackyardChef Жыл бұрын
Some Chinese Dishes coming very soon. Best, Rik
@uiscebeatha94767 ай бұрын
Looks top-notch, I may have to try to make the paste. I never thought about blanching the chicken, nice touch!
@BackyardChef7 ай бұрын
Thank you. Best, Rik
@NeilBates-k3t25 күн бұрын
@@uiscebeatha9476 I buy either a block of Chinese curry or granules I may cheat but I never tell anyone, keep cooking mate
@jonathantaylor1472 жыл бұрын
Bang on. Closest thing to a takeaway curry I’ve made. Really nice. Can’t wait to try more of your recipes
@BackyardChef2 жыл бұрын
Cheers Jonthan - i did work in the takeaways for a while. Best, Rik
@PoeLemic29 күн бұрын
Looks fabulous, Rick. Glad to find your channel. Too expensive now in States to eat out, but I'm learning from KZbin Chefs like you to make this stuff at home. Too easy & much cheaper.
@BackyardChef29 күн бұрын
Thank you. Nice to have you on here - you will be able to make anything on this channel. Best, Rik
@Rumtoad17 ай бұрын
Your videos are awesome. Love from Oregon, USA 🙂
@BackyardChef7 ай бұрын
Thank you so much 😀Love to Oregon. Best, Rik
@Sanderly18202 жыл бұрын
Chinese takeaway rarely blanch the meat , its more likely to be velvetning, when I was training to be a chef, i had the pleasure of working in Chinese and Indian restaurant Here’s how to velvet chicken: • For every 250g/8oz chicken breast strips or pieces, toss with 3/4 tsp baking soda (bi-carb) • Marinate for 20 minutes • Rinse well under running water, pat with paper towel to remove excess water • Cook per chosen recipe and marvel at the most tender chicken breast you’ve ever had, just like at Chinese restaurants!!! I only tenderise chicken breast because it’s so lean. I find chicken thigh tender and juicy enough to use without tenderising. Velveting chicken does not add any flavour so it tastes just like normal chicken. It is the texture that is affected. The chicken fibres are broken down so the chicken becomes much softer on the inside and surface. “Velvet” like - hence the name! There are actually a few different ways to tenderise chicken the Chinese restaurant way: • marinating in a cornstarch/cornflour sludge then deep frying or blanching in water before proceeding to cook in the stir fry • egg whites - sometimes the above method is also done using egg whites • chemical tenderiser • simple baking soda / bi carbonate method I use the baking soda method which is the technique I’m sharing today because it’s the most fuss free and just as effective as the cornstarch method which I’ve tried numerous times, using various combinations (egg whites, no egg whites, shoaxing wine, deep frying, water blanching). Once the chicken has been velveted, you can go ahead and marinate it in liquid or even dry flavourings. Then just cook it as the recipe directs. Tenderised chicken can be: • cooked in a skillet or wok - in stir fries and stir fried noodles; • cooked in broth - it would be ideal to add into Chinese Chicken and Corn Soup, Just drop it in raw, it will cook in 2 minutes; or • deep fried. A few Chinese takeout favourites that are ideal for making with velveted chicken include: • Cashew Chicken • Chicken Chow Mein • Kung Pao Chicken • Chop Suey Chicken Stir Fry • Chinese Satay Chicken Stir Fry • Chicken Rice Noodle Stir Fry • Sweet and Sour Chicken Stir Fry • Add into Fried Rice It can also be used in soups instead of poaching and shredded a whole chicken breast. Just drop the tenderised chicken strips into the broth and it will cook in 2 minutes: • Chinese Chicken Corn Soup • Hot and Sour Soup • Chinese Noodle Soup
@BackyardChef2 жыл бұрын
Hi Phil great info thanks for your input. Best, Rik
@mskj1719Ай бұрын
Make your own video and let him do his the way he chooses! Gosh no one needed this input and then mention recipes that are irrelevant... Go that way ⬆️ 🙄
@stevebehan Жыл бұрын
Bloody hell made this and tastes better than the takeaway but wow how much it makes it amazing works out so cheap thanks again Rik 👌
@jimbrennan11818 ай бұрын
I've been working my way through all of your videos Rik, and I eventually came across this one. This is delicious but I was a little thrown off because I've never seen anything like it. It's so simple, which is great, but I'd just never seen it. I've been to England and Ireland and never came across it, but more importantly we certainly don't have anything like this in the United States! That's why I love your videos. Thanks so much.
@BackyardChef8 ай бұрын
Thank you. Don't be thrown all recipes on here work. Thank you for sharing. Best, Rik
@NeilBates-k3t25 күн бұрын
I again you have shown us how simple it is to recreate beautiful recipes, I don’t know why but I love peas in a curry I always cut my onions like yours when I cook Chinese a few chips and plain rice a simple and delicious meal, keep it up brother
@BackyardChef25 күн бұрын
Thank you. Best, Rik
@gyorgykiszli4269 Жыл бұрын
Looks great just like the curry take away after leaving the pub. Curry and chips.
@alexandermethven7 ай бұрын
very yummy ,thanks ,chef rik.👍👍👍
@BackyardChef7 ай бұрын
Thank you too. Best, Rik
@simonbaker59726 ай бұрын
Wow, love the recipe. Looks delicious. I'll take a look to find the video on how to make the base. Can't wait to try this!
@BackyardChef6 ай бұрын
Thank you. Best, Rik
@whatonearth98092 жыл бұрын
This was a really easy recipe to follow and it turned out great! Thank you 😃
@BackyardChef2 жыл бұрын
Thanks for that! It is easy! best, Rik
@ryanrichbees2514 Жыл бұрын
That's OK. I've been cooking and presenting dishes for over 46 years . Keep going your doing well ! Grand Master Chef Ryan Richbees.
@clikuk37192 жыл бұрын
You nailed it simple and quick without all the palaver good video 👍
@carltonbirds10 ай бұрын
Very lovely and warming 👍
@moorwalks Жыл бұрын
Cheers, Rik; this will be bang-on alongside some chips.
@BackyardChef Жыл бұрын
Best way to eat. Best, Rik
@saintfrancis412Ай бұрын
Made the paste yesterday and the curry today. Absolutely superb - the closest you will get to a Chinese restaurant or takeaway in my opinion. The only change I made was to add half a red pepper because my wife likes them. I have batches of paste in the freezer for the future. 👍
@BackyardChefАй бұрын
Well done! Thank you. Best, Rik
@thornbird6768 Жыл бұрын
Looks exactly like a takeaway Chinese, my Dad really likes a Chinese curry , going to surprise him with this one 😃
@BackyardChef Жыл бұрын
You can adapt to what curry you like after you make the paste. I eat a Chinese curry every week. Can be ready and on the table for a fraction of cost at a takeaway. It's a great way to use up any left over cooked meat too. Best, Rik
@joycechina110911 ай бұрын
❤ this chicken curry yummy ❤❤🎉
@grahamkitchen66502 жыл бұрын
Quick, easy, looks great & just like a curry bought from your local Chinese. Cheers 👍
@joannebrown15314 ай бұрын
This looks great!!!!
@BackyardChef4 ай бұрын
Thank you. Yes very good Chinese takeaway at home. Best, Rik
@jpmorso3798 Жыл бұрын
Your the man that looks so good
@cyberknife1902 Жыл бұрын
Brilliant!!!!!!!!!! 😋😋😋😋👍👍👍👍
@BackyardChef Жыл бұрын
Thanks Andy. Best, Rik
@OverlordShanbo7 ай бұрын
I'll be trying this paste soon for sure. Great videos sir! Funnily enough it just came up in conversation with the wife last time we got a takeaway that we didn't know how they cooked the chicken in a Chinese. No colour but perfectly juicy so it has to be indirect heat. My bet was on a pressure cooker. Your way is much easier and probably exactly what they do in the takeaways though!
@BackyardChef7 ай бұрын
Thank you. Best, Rik
@royalanethridge3332 ай бұрын
Lovely great curry ps I added baby mushrooms
@BackyardChef2 ай бұрын
Lovely! Thank you. Best, Rik
@wully02 жыл бұрын
Hi, just a little tip I make a big pan of curry paste every 3 months. Put 3 or 4 table spoons of sesame in wok add curry paste and cook it out for 2 to 3 minutes then add chicken stock slowly till it gets to consistency you desire add MSG little soy sauce sugar and a few drops of Hoisin sauce 😋
@BackyardChef2 жыл бұрын
Sounds great
@gailcullinan4 ай бұрын
Yum that looks nice
@BackyardChef4 ай бұрын
Thank you. Best, Rik
@evanmclafferty30207 ай бұрын
That looks amazing 😊😊❤
@BackyardChef7 ай бұрын
Thank you. Best, Rik
@jimbojet87288 ай бұрын
Looks good. Thanks.
@BackyardChef8 ай бұрын
Thank you. Best, Rik
@xKellogsx3 жыл бұрын
where is the recipe for the curry paste? this looks really good and authentic!
@BackyardChef3 жыл бұрын
Hi Kelly if you go to the eye glass search bit and type curry paste it brings it up but if not kzbin.info/www/bejne/o2OofH2plLyApdU
@Mat-uf9dr Жыл бұрын
Spot on good job delicious guys
@BackyardChef Жыл бұрын
Thank You Mat - Best, Rik
@cindychristie63147 ай бұрын
looks great, i love curries,i am looking for a rich yellow curry!
@BackyardChef7 ай бұрын
Thank you. Best, Rik
@m.thomas25892 жыл бұрын
Looks delicious and very authentic. When I attended college there was a chinese food hall, I ate there every day. They used to cook chicken wings in the curry sauce, which tasted great. They also fried wings in the wok and it was the best fried chicken ever. Unfortunately that place closed. I live in Vancouver, believe it or not it is very difficult to find a good chinese restaurant around here that makes this takeout style curry. I'm still looking for one....
@BackyardChef2 жыл бұрын
Great memories! Stick around on the channel there will be some easy takeaway Chinese coming soon! Best, Rik
@JohnBlack-od3hx Жыл бұрын
Good simple video, i always wondered how to make the chicken thin and soft ... thanks, great help ... how do you make the curry paste??
@BackyardChef Жыл бұрын
kzbin.info/www/bejne/o2OofH2plLyApdU
@JohnBlack-od3hx Жыл бұрын
@@BackyardChef thank you
@ynothump25667 ай бұрын
Thanks boss cooking the paste asap and this next day ❤
@BackyardChef7 ай бұрын
Thank you. Best, Rik
@BobBob-l2w8 ай бұрын
Great video, going to try this today. I’m not a fan of the taste of coconut milk. Could I leave this out or would it be too spicy/hot?
@BackyardChef8 ай бұрын
Yes, absolutely. Leave it out. Not spicy at all. Well ok not for me, it shouldn't be. Hope you enjoy. Best, Rik
@andisoshal37152 жыл бұрын
So easy to make, and following your instructions to the letter meant I made the best curry I ever created. Thank you. Please can I ask, I noticed you using bottled water. Are you perhaps in a developing country or was there a specific reason? Cheers
@BackyardChef2 жыл бұрын
Hi Andi - yes i live in Asia the water you DO NOT Drink
@icemanknobby3 жыл бұрын
Just cooked it, came out perfect, many thanks for this one:-) I assume pork would be nice too?
@BackyardChef3 жыл бұрын
Yes and defiantly beef - Well done Christopher big thumbs up
@timadams8687Ай бұрын
G'day mate Maybe next time you blanched the chicken boil the kettle and save time😅
@BackyardChefАй бұрын
Thank you. Best, Rik
@olivernovak6878Ай бұрын
it thickens due to cornstarch in water, not by vaporizing the water only...i tried it...and it works.. 🙂
@BackyardChefАй бұрын
Thank you. Best, Rik
@olivernovak6878Ай бұрын
@@BackyardChef my pleasure.. 🙂
@olivernovak6878Ай бұрын
and,by the way: i had a chili in the sauce, of course removed before eating,just a slight sharpness
@clarkedarren2412 жыл бұрын
Chinese takeaways velvet their chicken and beef,pork with bicarbonate or baking powder 2 teaspoons just sprinkle over dry meat mix in no water leave in fridge no more than 50 minutes put in strainer wash under tap now boil it for a minute or 3 but not on a roaring boil then fry thats why their chicken is so tender also you forgot your MSG.
@BackyardChef2 жыл бұрын
Hey Darren thanks for tips! Best, Rik
@clarkedarren2412 жыл бұрын
Thanks I lived in America for 1yr tried their Chinese takeaways twice couldn't eat it they smoothed every dish in sesame oil even egg fried rice got back England first stop real Chinese takeaways.
@brianboru6362 жыл бұрын
Thats a good tip. I'm gonna try that.
@pixie37605 ай бұрын
@@clarkedarren241can't beat the Chinese Chippie, in old Blighty. I really miss it. We have Chinese restraunts here of course, but nothing like back home. I live for these recipes. I'll try the bi carb trick when I make this, thanks. I love Riks recipes.
@ridewarrior9917 Жыл бұрын
Did you put in any cornstarch to thicken the gravy?
@BackyardChef Жыл бұрын
NO the gravy thickens because its a flour based paste. Best, Rik
@kierankelly63199 ай бұрын
Really good video. Just piece of constructive feedback... maybe have the background music a little lower volume
@BackyardChef9 ай бұрын
Thank you. Early videos, no music used anymore. Best, Rik
@kierankelly63199 ай бұрын
@backyardChef I made your green curry last night and it was ace!!!!!! I'll be watching all your videos .... please keep it up... you're clearly a very gifted person
@BackyardChef9 ай бұрын
Hi Kieran, living in Asia for 20 years has helped me cook just like a Thai - I have a Thai chef wife, so I have been taught the correct ways. Thanks for sharing. Best, Rik@@kierankelly6319
@777cpt9 ай бұрын
Enjoyed this video, velveting the chicken would make it really tender, rather than blanching it
@BackyardChef9 ай бұрын
Yes give it a go. Best, Rik
@chrisoldham26595 ай бұрын
Do you sell your paste, if so where can I get it
@BackyardChef5 ай бұрын
No. Thank you. Best, Rik
@tradewithm327411 ай бұрын
What can we use instead of msg? Please answer thank you great recipe ! 🙏🏼
@BackyardChef11 ай бұрын
Don't use it - it doesn't need it this is showing how its made. Best, Rik
@tradewithm327411 ай бұрын
@@BackyardChef where do you get the curry powder from? Thanks
@p1nkbroth3r35 Жыл бұрын
I have a question. I really want to make this curry, but I can't use MSG because I'm allergic to it. Is there anything else or something natural that can be used instead?
@BackyardChef Жыл бұрын
Just do not put it in - its that easy! Hope that helps you. Best, Rik
@ryanrichbees2514 Жыл бұрын
You put your wok on hi and you cook chicken for 45 second keeps the chicken super soft
@stephensano91569 ай бұрын
Rik, does Britain have an acronym designation and certain preparation techniques for Chinese restaurants as with BIR?
@BackyardChef9 ай бұрын
Yes, in the context of Chinese cuisine in Britain, there's a term similar to "BIR" (British Indian Restaurant) used for Indian cuisine. However, it's not as universally recognised or as distinctly defined as BIR. The term "BIR" refers to a specific style of cooking and preparation techniques used in Indian restaurants in the UK, which often differ from traditional Indian cooking methods. For Chinese cuisine in the UK, there isn't a widely acknowledged acronym like BIR. However, the style of Chinese cooking in British Chinese restaurants does have its unique characteristics, often tailored to suit local tastes and ingredients availability. This adaptation leads to dishes that might be different from those found in China or other regions. The term "British Chinese" is sometimes used to describe this style of cuisine, but it's not an acronym. It signifies the unique blend of Chinese culinary techniques with British preferences, resulting in dishes like sweet and sour chicken, crispy duck, and various adaptations of chow mien that might differ from their counterparts in China. While there's no specific acronym designation for British Chinese cuisine akin to "BIR" for Indian cuisine, there is a distinct style of Chinese cooking in the UK that caters to local tastes and ingredients. Best, Rik
@stephensano91569 ай бұрын
In the U.S. people still think Chinese American cuisine is the same as the real dishes created in the various regions of China. Like the U.K., the Chinese food here was adapted to the American palate and yet still retains some quaint authenticity to the Chinese regional foods. Italian food is the same. We have Italian American recipes served in most restaurants with some dishes made with respect to differing Italian regions and some improvised.
@BackyardChef9 ай бұрын
Yes, everything has to be adapted. Especially with ingredients. Best, Rik@@stephensano9156
@priyaiyer132 жыл бұрын
Came out perfect🙏
@BackyardChef2 жыл бұрын
Well done - Love it!
@derekmillen427 ай бұрын
I use cornflour to velvet the chicken Rik..
@BackyardChef7 ай бұрын
Yes good tip! Thank you. Best, Rik
@derekmillen427 ай бұрын
@@BackyardChef Your curry paste looks and sounds great, going to give that a bash soon and freeze some.
@icemanknobby3 жыл бұрын
A Chinese pancake roll was missing from my fabulous chicken curry:-)
@BackyardChef3 жыл бұрын
well done mate
@WashingtonSAFC2 жыл бұрын
Just how I like a Chinese curry. Maybe less peas, or no peas, for me. Maybe a couple of quartered button mushrooms? But I also have to ask, what is "MSG"? Something to with corn flour?
@BackyardChef2 жыл бұрын
A popular seasoning and flavor enhancer, MSG, or monosodium glutamate some folks dont like it - used regularly in Asian cooking
@blackbob3358 Жыл бұрын
I agree, mackem, i think takeaways use the peas just to "bulk it out ". alaw.
@dearwins2 жыл бұрын
hi is there any substitute for MSG - monosodium glutamate? Thank you.
@BackyardChef2 жыл бұрын
Hi Ken - Dont use it
@neilostler84153 жыл бұрын
Going to try this but how do you make just curry sauce, say 400mls please? Thanks
@BackyardChef3 жыл бұрын
Neil once you have made the paste and stored it you can make any amount of sauce. Have you made the paste?
@neilostler84153 жыл бұрын
Just made it. Going to leave it a couple of days then make the sauce.
@wully02 жыл бұрын
I will be posting a video of me making curry paste soon hope you will view it.
@BackyardChef2 жыл бұрын
I would love to view it - I'm a foodie
@overmann1007 ай бұрын
how do you store the paste ?
@BackyardChef7 ай бұрын
In portion's in the freezer. Thank you. Best, Rik
@Wildskatz2 жыл бұрын
You’re going to put the Chinese out of business 🤣🤣🤣
@dom4534 Жыл бұрын
People are too lazy so I think the Chinese will be fine. All things said this is a great video and deserves much more views
@karenlawlor7092 жыл бұрын
What thickens the sauce please
@BackyardChef2 жыл бұрын
Hi Karen - kzbin.info/www/bejne/o2OofH2plLyApdU
@BackyardChef2 жыл бұрын
@@karenlawlor709 Hi Karen - if you like the taste of it and can make the curry up - I'm sure you can. best, Rik
@bolt52r2 жыл бұрын
wolfed down the lot
@BackyardChef2 жыл бұрын
awesome
@riclancaster2604 Жыл бұрын
Where’s the rice ya heathern !
@BackyardChef Жыл бұрын
Ha ha ha love chips. Best, Rik
@riclancaster2604 Жыл бұрын
@@BackyardChef well I followed your recipe and it made the meal like a proper skanky dirty take away chicken curry and it was fantastic, I loved it !
@BackyardChef Жыл бұрын
@@riclancaster2604 Ha ha ha - love it! Best, Rik
@Maca38947 ай бұрын
Just use paste then...
@BackyardChef7 ай бұрын
Thank you. Best, Rik
@rasras94597 ай бұрын
can you make this without msg?
@BackyardChef7 ай бұрын
Yes indeed! Thank you. Best, Rik
@rambud9862 жыл бұрын
Wtf... who gonna show me how to make curry past from other day?
@BackyardChef2 жыл бұрын
Its on the channel. Best, Rik
@emmalouisefagan9681 Жыл бұрын
all the gear nae idea!
@blackbob3358 Жыл бұрын
He's shown you "his", now you show him yours then, mouthpiece ! zzz
@BackyardChef7 ай бұрын
Thank you. Best, Rik
@eochaid52198 ай бұрын
What is msg?
@BackyardChef8 ай бұрын
Monosodium glutamate (MSG) is a flavour enhancer often added to restaurant foods, canned vegetables, soups, deli meats and other foods. Best, Rik
@leighDrusllalyle23047 ай бұрын
Makes me so angry that we can’t get meat with good marbling, chicken breasts with skin on, cuts of bee and lamb generically labelled etc at our local Tesco. They have closed their butcher section and I know that o can just get a whole chicken and butcher it myself, but there are cuts that I am not fond of (besides we only have a tiny freezer). Rant over. Still, chicken breasts without skin? Why?
@BackyardChef7 ай бұрын
I'll leave that one to you. Thank you. Best, Rik
@smiley98722 жыл бұрын
what the hell? MSG are you crazy? If you can't cook without MSG, just give up now!
@BackyardChef2 жыл бұрын
Ha ha ha
@languagelearnersofenglishk4482 жыл бұрын
May i ask what is msg
@BackyardChef2 жыл бұрын
Monosodium glutamate (MSG) is a flavor enhancer commonly added to Chinese food, canned vegetables, soups and processed meats. The Food and Drug Administration (FDA) has classified MSG as a food ingredient that's "generally recognized as safe," but its use remains controversial.
@chrisjames46702 жыл бұрын
In other words it's no good for you!!
@daithi0073 жыл бұрын
Boiled, fair enough, I would have put the chicken in the pan with oil for a minute, to get some brown.
@BackyardChef3 жыл бұрын
That's up to you - if you like brown chicken - the way shown is the way its cooked in the British Takeaways
@daithi0073 жыл бұрын
@@BackyardChef I suppose boiling has advantages such as keeping the meat moist and succulent.
@BackyardChef3 жыл бұрын
@@daithi007 It does but can still dry out if cooked and left on the side too long - but this is the way most Chinese Takeaways in the UK cook Chicken
@CHrisG-ol3ei2 жыл бұрын
This is the English version , it’s called “boil and spoil” ever heard of the famous English boiled beef in salt water , comes out like rubber and is fed to kids at lunch who launch toy planes with it to see how far they will fly 😂 .
@Jayefc2 жыл бұрын
Best to actually poach the chicken not boil or fry it.
@Taribo12102 жыл бұрын
Peas should never be in a Chinese curry, thank god Scotland has good Chinese restaurants
@BackyardChef2 жыл бұрын
Ha ha ha
@cjm-nd2mn2 жыл бұрын
This is homemade one tho qnd they defo do have peas everyone nan and auntie on council estate puts peas on chinese chicken curry lol
@Taribo12102 жыл бұрын
@@cjm-nd2mn Peas do not belong inna Chinese curry no wonder the curry's in England are so bad
@blackbob3358 Жыл бұрын
I have had peas in curries, inc Alba, 9b face. Dundee 1977 (?) . As i said, a lot of takeaways use them to "bulk the portions out". I'd prefer them to some of those rubbery noodles ya sometimes get. ( Dundee, the coldest gaff i've ever been to, worked on that supermarket there, north of the town, in Kirkton. )
@andy70d35 Жыл бұрын
Peas in a curry should be against the law.
@BackyardChef Жыл бұрын
HA HA HA - LOVE IT! Best, Rik
@jaywhiteley2377 Жыл бұрын
Defo not
@blackbob3358 Жыл бұрын
Some food fascists should be against the law, d35 . ( if the peas wer'nt slaughtered with "colouring" ya would'nt know the difference, Charlie. )
@thanehouse12322 жыл бұрын
I am afraid that you made some very basic cooking mistakes here. One, the chicken has been sliced too thin. Two, you have added cold chicken pieces to boiling water for cooking. Three, you have again cooked the chicken in the sauce. Your chicken will be as tough as leather. My advice, make your curry sauce first. Add the chicken (but make the pieces larger) to warm water and bring to the boil and then immediately add to the warm chicken sauce. Please remember chicken cooks very fast so only cook ONCE and NEVER add cold ingredients to hot ingredients they must always be at about the same temperature.
@BackyardChef2 жыл бұрын
Thank you for your comment - feel free to cook which ever way you would like to - no problems. p.s. the chicken is NEVER tough . Thanks for your feedback.
@theondebray6 ай бұрын
'Chinese' and 'curry'... er, no thanks.
@BackyardChef6 ай бұрын
Up to you - one of the best selling meals in a Chinese takeaway in the UK. Everyone to their own