Hi there, this is my first post - hope everyone is well
I've recently bought a new Wok and want to make the most of it but really need some advice to get the best out of my time, cooking and ingredients..
Does anyone know how to get that (for want of a better word) slimy, almost syrupy texture that Chinese/Vietnamese restaurants serve up for dishes like Chicken Chow Mein. I think the technique is like braising, which I do fine, but I can't get that syrupy, thicker texture which makes these dishes complete.
Any tips would be most welcome, thank you!
I've recently bought a new Wok and want to make the most of it but really need some advice to get the best out of my time, cooking and ingredients..
Does anyone know how to get that (for want of a better word) slimy, almost syrupy texture that Chinese/Vietnamese restaurants serve up for dishes like Chicken Chow Mein. I think the technique is like braising, which I do fine, but I can't get that syrupy, thicker texture which makes these dishes complete.
Any tips would be most welcome, thank you!