Do you know the cooking techniques that Chinese Restaurants use?
Chicken stir-fry: my home-made recipe never comes close to the their superior flavor and texture. Their chicken is cut up into thin slivers that curl up in searing heat which gives it a natural, appetizing appearance, whereas mine is cut into thick cube shapes that turn out dry and rubbery, looking unnatural and unappetizing. Apparently the slivers are more tender and juicy because they cook quicker and provide more surface area for flavor but how do they cut it so thin, with a machine? It almost looks like they don’t even cut the chicken like it’s torn into pieces instead. Know what I mean?
To cook I use an electric skillet, which I know is bad because it’s too slow and not hot enough. I assume they use a wok, a high flame and lots of oil, which is really the only proper way to stir-fry. Correct?
Fried rice: another thing I can’t get right. How does a CR cook the rice to make it so crispy and dark brown? Again, a wok, a high flame and lots of oil? In an electric skillet mine is never dark brown and crispy, rather soggy and light brown. Any suggestions?