I Made The Best Chinese Takeout Meal Ever

At this point, Chinese

takeout

has become a staple in American culture. What I really love about Chinese

takeout

is that it's one of the only things specifically in American culture that is actually a whole

meal

, it's n

ever

just one, it's the rice, it's the noodles. It's the sides, it's the chicken, it's the meat, having all of that in one experience, perhaps one of the few things that the family sits down to eat together, which raises an extremely important question: what is the perfect combination, so I asked the audience. We did a poll on my Instagram, we asked you to vote for your favorite Chinese dishes in five separate categories, so I'll pick the winners from each category.

I'll show you how to prepare them all at home perfectly so that they turn out simply. as good, if not better, than most Chinese takeout restaurants and in the end we will discover our favorite dish and determine if this is the perfect Chinese takeout at home. Let's start with the

best

and simple home

made

egg rolls, and before. We actually make these egg rolls, obviously you're going to serve them with sweet chili sauce. You can easily buy them at the store but come on let's make our own and honestly it's not that difficult so here's how you do it in a small saucepan add 1 and 1/2 cups or 300 G of granulated sugar half a cup 120 ml water 1 cup or 240 ml distilled white vinegar half a cup or 120 ml fish sauce half a cup or 20 g dried Korean chili peppers five whole cloves of garlic, peeled two green onions, coarsely chopped place on stove, bring to a boil to a boil over medium high heat and then place a lid or carou on top, reduce heat to low and simmer for 10 to 15 minutes or until

ever

ything is completely softened, transfer all of that to a blender and blend on high speed until Make it as soft as possible, transfer it to a bowl, cool it and you have, I would say, one of the most delicious sweet chili-inspired sauces out there to warn off smelly fish sauce. when you make it now egg rolls The filling is everything, it is the beating heart, the soul of the egg roll, so use 1 pound or 450 g of the highest quality ground pork you can find.

I wanted lots of fat, okay, none of that lean ground beef. and if you have a great meat grinder, but you're basically just going to grind a pound of fatty, boneless boston butt, I'll say this is obviously the benefit of grinding yours. I chose to grind my pork twice to make sure the filling was extra fine, obviously you don't have to do that, you don't even have to grind it yourself if you don't want to, I just like to monitor my product, heat a large frying pan or pot to medium high heat, add enough oil to cover the bottom of the pan, add the ground pork and mash it to get it all together, let it brown for about 2 minutes so it starts to brown a little and use a masher. hand to break up the pork as finely as possible.

The pork continues to cook, stirring frequently, until slightly crispy. Browned bits like this, pop one of those in your mouth bro, don't go flavoring Town, once it's browned, reduce the heat to medium and then to that pot you'll add a 1 inch of grated ginger two chopped green onions thinly slice the whites and vegetables four cloves of grated garlic cook that for 1 to 2 minutes then add 1 taspo or 4 g of monosodium glutamate 1/4 tsp or 1 g of ground white pepper 1 TPO or 4 G of granulated sugar 1 tablespoon or 15 G Shing wine 2 tablespoons or 30 G soy sauce 1 tablespoon or 4 G toasted sesame oil 1 tablespoon or 15 G oyster sauce two carrots, grated 2 cups finely sliced ​​cabbage increase heat to high and cook, stirring frequently, until the vegetables soften about 2 to 4 minutes.

Turn off the heat and transfer the cooked filling to a baking sheet to cool completely. The rest is extremely easy, all you need is a wrap of egg roll obviously you can make them yourself, it's not always worth the squeeze so go for the

best

quality you can or make them at home, if you want place an egg roll wrapper in front of you with one of the corners facing Ti lightly wetting the edges with water, place three to four tablespoons of your filling slightly off center towards you, start by folding the bottom tip up and over the filling, fold the left and right sides and before closing this with the tip of a finger and lightly rub Close the top of the egg roll wrapper and finish rolling it all the way up to seal completely.

Now it's my turn to repeat that process with all the egg roll wrappers and filling until everything has been used and then fry at 350°F. 175°Celsius in a deep fryer or pot filled with vegetable oil until the Most beautiful blistered gbd egg roll I think I've ever seen. About 2-4 minutes, remove, transfer to a draining rack and repeat with all your Egg Rolls, serve with your sweet chili and enjoy, moving on to our second appetizer stickers. This is by far the biggest winner in the appetizer category with almost 40% of the votes, so we first need to start with that classic savory, slightly sweet and sour sauce.

Sauce like this in a small bowl half a cup of 120 M soy sauce 1/4 cup or 60 G of Chinese black vinegar 1 taspo or 4 G of sesame oil 2 taspo or 8 G of mirin 1 and 1/2 teaspoons or 6 G of honey, a thinly sliced ​​chili and 1/4 cup or 60 g of rice wine vinegar, put the little bit together and that's your sauce, let's talk about the filling, this is a much simpler filling than the previous one, so first you'll need a quarter head of thinly sliced ​​green cabbage, season lightly with salt and give it a little massage, feel the little strands of cabbage squeeze out the excess moisture and discard that liquid, then mix that into a pound of 450 g high-fat ground pork.

Adding four thinly sliced ​​green onions, three finely chopped cloves of garlic, a 1 and a half inch nut of grated ginger, 2 teaspoons or 8 g of soy sauce and, optionally, season with a light pinch of salt to taste, mix and knead by hand until completely incorporated. Tasty, now assembly of these is simple, first you will need to design a jsh dumpling wrapper. What if I want to do it at home? Guess what honey. I have a recipe for making your own dumpling wrappers from scratch and the link for that. It'll be in the description obviously, you can also use the store robot to fill it with a bowl of 1 to two teaspoons of your meat and here's the folding technique.

It's not as complicated as it seems, but it does require some practice. First, wet the entire edge of your dough ball. Wrapper, you will fold it like a taco and pinch right at the top of that taco in the center, leaving two ends open. Now, at each open end, you will crimp and fold one side, not both sides of the dumpling wrapper over itself. sealing it three times against the other half of your cue, which should leave you with one side sealed, repeat that on the other side and now you have a beautiful crimped ball of dough, repeat that with all your dough balls, look at these little things, now heat to 10- In a DA frying pan over medium heat, add 2 tablespoons or 30g of a neutral flavored oil, such as canola, once hot, add as many stickers as you can fit in the pan, be careful not to overcrowd them , they must be in a single layer. and have full contact with a pan should be about 8 to 12 now let them cook for 2 to 4 minutes or until the bottom is beautiful and here is the secret to steaming, quickly add 1/4 cup of water, it should Boil immediately and immediately add a lid to steam for about 2-4 minutes until the water is completely evaporated and your dumplings are well cooked now for the finishing touch.

Dzz with 1 and 1/2 teaspoons or 6 g of toasted sesame oil on the dumplings just a little transfer to a plate and serve with your sauce, obviously if you want to get really naughty you can put a little oil of chili or crispy chili and garnish with thinly sliced ​​green onion in the noodle portion of our

meal

that we are going to prepare. just a classic low veg, but obviously get protein if you want, this won 40% of the votes for the noodle category chain coming in second with 30.5%. Luckily by the way we have a Chinese food recipe which is also the link in the description but this low man is really what we are talking about so first we need our very basic low man sauce in a small mixing bowl add 2 tablespoons or 30 g dark soy sauce 1 tablespoon or 15 g shaing wine 1 tablespoon or 4 G ground white pepper half a teaspoon or 2 G toasted sesame oil 1 and 1/2 tablespoons or 22 G oyster sauce 2 tablespoons or 8 G of water and 2 tablespoons or 8 G of cornstarch do not skip the cornstarch The thickening properties are part of the recipe.

Now you will need a big hike for this. Add 2 tablespoons or 30 g of canola oil. Obviously, you can use a large frying pan if you don't have a hike. That's totally fine but you won't get the hay and we all know Uncle Roger is looking at heat it over medium high heat and once it's very hot add two green onions cut in 1 into wedges three cups thinly sliced ​​cabbage one large piece of celery one carrot thinly sliced ​​Julien and 1 cup or 120 g bean sprouts, season lightly with salt and sauté until the vegetables begin to soften, about 30 seconds to a minute, then add 6 oz or 170 g noodles lows in May, now look at some Lade noodles.

You don't need to cook before stir-frying, but if you do, check the package instructions to make sure you do it correctly. Now sauté that until the noodles are hot another 45 seconds and add a 1 inch nut of grated ginger, four cloves of garlic finally minced, add your Mix the sauce to combine, transfer to a bowl, garnish with green onion and enjoy. This was not only one of the easiest but also the quickest to make and check this out. I know you want this to be next in the rice category, there are many ways you can do it. enjoy rice, but what was really the winner who got almost 70% of all votes for the rice category.

No surprise it's fried rice. Here is one of my most famous recipes, so in a small bowl add 2 tablespoons or 30 g of soy sauce. 2 taspo or 8 G of Shing wine 1 tablespoon or 15 G of mirin half a teaspoon or 2 G of ground white pepper half a teaspoon or 2 G of monosodium glutamate and 1 teaspoon or 4 G of sesame oil give it with a whisk put it on the side and now we are going to make a very quick fried rice, very delicious, very simple, crack three eggs into a small bowl and mix them to combine, have them ready for you, you will use them soon, walk up and heat them over medium high heat, add two tablespoons or 30 g of canola oil or any neutral oil.

I don't care, you could use avocado oil. I don't know. I'm trying to save you money. If I say avocado oil, people say, yeah, I don't want to. to spend money, okay, then okay, so once it's hot add one thinly sliced ​​shallot one finely chopped carrot the whites of three thinly sliced ​​green onions season to taste with salt for about 30 seconds and, optionally, you can add half a pound or 225g of a cooked protein if you want, I have some of this charu pork cooked, I have a recipe for the link in the description for that too, now cook it for another minute until the meat turns golden brown a little and the vegetables soften.

Now push. all those things to one side of the way and tilt the way so that the empty side is being attacked with your flame BR add a little more vegetable oil to the pan if necessary add the beaten eggs to the empty side of the pan and let They are cooked until the eggs are ready. I forget to season them lightly with salt and once they are done, chop the scrambled eggs into small pieces and then add three cups of rice that has been cooked and chilled in the refrigerator overnight. make sure the rice is as broken as possible, sauté until the rice is hot, then add half a cup or 70g of frozen peas, add the sauce, sauté for about 30 seconds and add four cloves of garlic, finally minced, mix To combine then cut the heat and decorate with the thinly sliced ​​green onion tips.

You know, the ones you didn't add because we used the whites before and that's your fried rice. Now you can't have a Chinese takeaway without a pair. The main course and first main course was beef and broccoli, so I thought let's make the most delicious beef and broccoli we can make at home, so first cut a pound or 450g of brisket as finely as possible . I'm cutting this on the bias. To obtain thin and wider slices, now in a large bowl you are going to velvetize the meat. To make it, mix the meat with 1 tsp or 4 g of baking soda and let it sit for 20 minutes in the refrigerator.

You can also skip the velveting process. If you want, but if you want that classic Chinese takeout, how is this meat sotender? Question mark, you are going to do the velveting process. Next, make the broccoli meat sauce in a small bowl by combining 1 tsp or 4 g of dark soy sauce. 2 tablespoons or 30 G regular soy sauce 1 and 1/2 taspo or 6 G distilled white vinegar half a teaspoon or 2 G ground white pepper 1 tablespoon or 15 G granulated sugar and half a 2-inch nut of grated ginger 1 tablespoon or 15g of oyster sauce and whisk until combined, it's time to cook this bro, so heat over medium high heat, add about 2 to 3 tablespoons of vegetable oil and then once it's very hot, add 2 crowns of broccoli fetas, season with salt to taste and half an onion sliced, season with a little more salt to taste just to get the water out of the onion and sauté for 2 minutes.

I want a little bit of color in that broccoli and I want it to be a little crunchy. Don't overcook the broccoli, move it out of the way and add a little extra vegetable oil, another 2 to 3 tablespoons or so. Now, usually people rinse the meat after the V in the process. Honestly, I skip it a lot, but if you want to rinse it off, you can. Mix the meat in half a cup or 60g of cornstarch, shake off the excess, add the meat to the road once it browns on one side of the meat, sauté for about a minute and then add the broccoli and onion back to the road followed . sauté with the sauce for another minute and then cut the heat and finish with four finely chopped cloves of garlic. mix and serve in a bowl, that's it and finally, our most voted order line, more specifically our final main course , the one everyone loves and the one that surprisingly outperformed the orange chicken, is the General's chicken, so let's make it easy in one big mix. 1 and 2 lb. bowl or 675 g boneless, skinless chicken thighs cut into 1-inch pieces 2 tablespoons or 8 g salt 1 tablespoon or 15 g soy sauce 1 tablespoon or 15 g wine for shar 1 inch of finely chopped ginger two cloves of finely chopped garlic, mix everything together and let marinate for at least 1 hour in the refrigerator, but ideally overnight in a separate large mixing bowl, you will combine half a cup or 60 g of cornstarch, half cup or 70 g of all-purpose flour. 120ml chicken stock 3 tbsp or 45g soy sauce 1 tbsp or 15g Shing wine Once it boils, which should only take a few seconds, add the vinegar and cornstarch mixture.

Follow with the chicken and then stir constantly until it's completely coated in the most beautiful luxurious lacquer of a pop sauce that chicken in a bowl garnishes with toasted sesame seeds and thinly sliced ​​green onions. Hopefully this wraps up the perfect Chinese takeout, but first I want to know what our favorites are. I feel like we have to start with fried rice just because it's like the iconic centerpiece of a Chinese takeout. Yes, I usually eat fried rice with a ton of soy sauce mixed in, but it's still very balanced, has that classic restaurant feel to it. know this is like childhood Nostalgia on a plate everything about fried rice is everything you want in a Chinese takeout there is texture it is chewy rice it is salty you have Umami from MSG a little sweetness with garlic it really is like the dish perfect but I don't know if it's my favorite, now I move on to the General chicken, another certified Hood classic.

I like the General chicken, right, it's like the same vibe as the orange chicken, but just with more flavor, it's got a hint of spice, it's not too much. sweet is saltier also it's like the overall flavor of the pepper is really what makes this dish okay before we move on to the last main dish let's move on to the appetizer the egg roll this is a classic you dip a little in the sauce that sauce just takes it to another level, yes that sauce is not fair, the sweet chili you are used to is like the sugary and spicy red sauce that we are used to seeing in a packet or in a small container of mini Deli sauce.

It's crack, this is essentially that in the sense that you have the sweetness and the spiciness, but there's so much compacted flavor that it has an oceanic quality, it's fish sauce, but it doesn't taste like fish making egg rolls at home should be a standard. I'm telling you, of everything, so far it's the most worth doing yourself. This redefined what egg rolls are for me. I didn't know they could be so good home

made

. I think I'm very used to how. They are in restaurants and this effort you make is really worth it. These set the bar as high here for anyone who thinks we're failing.

We're being real. It's really nice. We move on to the dough ball. Lings can't believe it. I'm poking this with a fork. What I will say is that they will literally taste exactly like you would expect, but the texture is better because they are freshly made dough and they are made right in front of you. That said, if you go to a restaurant that makes them fresh, you probably won't make them any better, but you'll make them just as good at home. I love the layers you can do here, there's a lot of flavor on the inside, then you wrap them up and then I can layer the texture and flavors on the outside.

I think it's a great vehicle for flavor. Meatballs are one of the best things in the world. Great to get around in Iowa. I love Lan, it's a very secondary dish for me. I like Lowain, but I don't love it. I think this would be a little more exciting, it was the first thing we ate, but we ate all these sausages and then moved on to Lowain. I think it's a reminder that the base entree is literally a side dish. I've been making a lot of noodles. recently and it's a very quick process, you just sauté the vegetables, throw the noodles in there, you have a sauce, that's it, it will take a lot less time than anything else here, but it's not as good, but it's still a great dish in the end , but not. less beef and broccoli broccoli I'm surprised Mongolian beef didn't win this one, but hey, we made beef and broccoli just for you, so you gotta get a piece of broccoli, a piece of beef, beef and broccoli is the side dish of protein you get. when you say let's go a little overboard now, let's get something a little healthier that still tastes good.

I like that it's not complicated. I like that it's literally velvety, tender beef that has a rich, flavorful brown Umami sauce and a bit of broccoli. That's it, the velvety adds a good texture and is a very classic Chinese flavor to take away. I went in today thinking that beef and broccoli are pretty boring and I'd rather eat Mongolian beef, but honestly, after eating this, I can see the point. Normally I don't order it but I think now I will, if it tastes like meat and potatoes, beef and broccoli, we will have two different rounds of voting, one we will vote on which is our favorite and then the second and the final vote will be if this is the perfect Chinese food to take home.

I'm going to go with the general programs. I think it's an improvement over what people like most in America, orange chicken, but it has a much deeper flavor and is the deepest flavor of all of these. I think it's still very easy to make and I think the time you put into it will be worth it for a flavor you'll really enjoy. I'm going to go for the egg roll, you know? Which is funny, everything in front of us here is delicious. I'm surprised to say that I agree that it's the egg roll. The egg roll here is by far the best thing we have in front of us and the only reason I say that is because there are other dishes that are like the General's chicken, that are like fried rice, that are like meat beef and broccoli, which are like lowain, which are like dumplings, but I mean, let's be honest, a Chinese takeout egg roll, it doesn't get any better than this. that is by far the best dish for me, let's vote yes or no, is this the perfect takeaway?

Would there be anything you would like to add to this if it were in front of you or is this the one coming today? change the beef and broccoli for Mongolian beef, but I am very happy with every dish, here you have your protein, you have great appetizers, you have your starches. I feel like this is the perfect Chinese takeout. I'm going to say no. I'm not a big fan of the short man and for me, if I were going to make a meal, I'd make three appetizers. I would change the short man for a crab.

Honestly, I would probably replace the beef with Mongolian beef just because I prefer it. a little more about the meat and broccoli, but I wouldn't be mad if I got this, so in a way it's a universal Chinese takeout, I would still call it a success, but if you want to prepare the perfect Chinese takeout in the beginning you have the things in front of us that you need to achieve it I hope you enjoyed this I love you subscribe and bye