Easy to Make Homemade Chinese “Takeout”

I absolutely love Chinese fast food but where I live, good Chinese restaurants are few and far between. Because of this, I have learned how to make several of my favorite Asian dishes at home. I was surprised to find that many of these dishes are really easy to make. Once you get the hang of it, you could be like me and prefer your own versions of the dishes to the ones at the restaurant. However, before you start with the preparation of any of the dishes doing a food tolerance test can be helpful. Food Intolerance Test is designed to help detect the food that you body is capable of handling. This way you can avoid ingestion and other digestive problems. 

Many Chinese restaurants start the meal with egg rolls and soup. My favorite soup is egg drop soup. After much research, I finally found a recipe for egg drop soup that is delicious and so easy, you won’t believe it. Bring four cups of water to a boil. Once the water is boiling, add three cubes of chicken bouillon and let them dissolve. While you’re waiting, break two eggs into a cup or bowl and scramble them with a fork. When all the bouillon has dissolved, turn the broth down to a slow boil. Then slowly pour in the scrambled egg mixture. You should see the egg turn into noodles as it hits the water. (If it doesn’t, pour it all out and try again.) Allow the soup to continue to cook for another minute or two, season with salt and pepper to taste and top with chopped green onions.

Lots of people love fried rice but have absolutely no idea how to make it properly. For four servings, make the appropriate amount of rice and allow it to dry out slightly (for best results, use something other than minute rice. I like jasmine rice.) You can even do this the night or a couple of days beforehand. Once you’re ready to cook, take a large wok or deep nonstick pan, set to medium heat and pour three tablespoons of sesame oil into the pan. Next, add your meat of choice and season accordingly (try a pound of chopped chicken with a little ginger, minced garlic, chopped onion, pepper, and soy sauce). Once the meat is completely cooked, add the rice and mix thoroughly. Season the mixture with salt, pepper, garlic powder (if you didn’t already add minced garlic), a dash of ginger, and soy sauce to taste. Mix the rice well again and add vegetables. Add as many of the following as you like: peas, carrots, baby corn, broccoli, red peppers, mushrooms, water chestnuts, bean sprouts, and bamboo shoots.

Finally, end your meal with a favorite Chinese takeout dessert: sugar biscuits. Just grab a 12-ounce can of regular biscuits from the grocery store (don’t get the flaky kind, they won’t turn out right) and separate the biscuits. Heat about two cups of vegetable oil in a deep pan to 350 degrees. Place several biscuits in the oil then fry until golden brown. Once one side is done, flip to fry the other side. Remove the biscuits from the oil and allow them to drain on paper towels for a couple of minutes. Then, dip them in a bowl of sugar to coat all sides. Once they’re cool enough to handle, eat and enjoy!