I grew up in a Chinese takeout and we used Javin Brand Curry Powder. It’s what the Chinese wholesale food distributors carried then. I’m guessing they use something similar.
Cantonese restaurants have a mother stock of chicken carcasses boiling all day for the base of a lot of their dishes. Using plain chicken stock or chicken bouillon instead of plain water will help with flavor.
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get a wok and a powerful blasting stove
That just looks like generic Chinese (HK) curry chicken? Is it special in some way?
Look up Chinese curry chicken online there are loads of recipes
Key ingredients would be curry powder, coconut milk (maybe) and a starch slurry.
> Does anyone know how Big Wong makes their curry chicken on rice?
About *this* big
That’s what they used to call me in high school
Looks like the standard Hong Kong Curry chicken recipe https://auntieemily.com/hong-kong-curry-chicken/#google_vignette
I know what I’m getting next time.
That looks like every other Chinese curry chicken I’ve ever gotten. Shouldn’t be anything particularly special
The Woks of Life has a good looking Chinese chicken curry [recipe](https://thewoksoflife.com/chicken-curry-takeout/).
I grew up in a Chinese takeout and we used Javin Brand Curry Powder. It’s what the Chinese wholesale food distributors carried then. I’m guessing they use something similar.
Also the key for this dish is lots of onions and [velveting the chicken](https://thewoksoflife.com/how-to-velvet-chicken-stir-fry/). It’s a marinade that makes proteins tender and moist.
Cantonese restaurants have a mother stock of chicken carcasses boiling all day for the base of a lot of their dishes. Using plain chicken stock or chicken bouillon instead of plain water will help with flavor.