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How to Cook a Chinese Takeaway Meal for Two

How to Cook a Chinese Takeaway Meal for Two - Chinese Recipes For All

This will be one epic mealtime!

So for the menu this evening we have: Sweet and Sour Chicken Balls, Plain Chow Mein, Beef and Mushrooms, Chicken and Green Pepper with Black Bean Sauce!

Time: Prep 30 mins / Cooking 30 mins

Difficulty: Average



Serves 2

In order of use:

Note: To make it easier, staple ingredients like salt, sugar, oil, we will note in the instructions rather than in the list below.

  • 2 chicken breasts
  • 200g beansprouts
  • 1 spring onion
  • 1 onion
  • 2 garlic cloves
  • 8 mushrooms
  • 200ml chicken stock
  • 1 green pepper
  • 2 tbsp cornflour mixture
  • 900ml vegetable oil
  • 300g beef strips
  • 2 tsp fermented black beans

For sweet and sour sauce:

  • 35g vinegar
  • 55g granulated sugar
  • 25g ketchup
  • 5g tomato puree
  • 10g Worcester sauce

For the chicken balls batter:

  • 100g self-raising flour
  • 100ml cold water

Equipment needed: 1 x 9 inch saucepan, 1 x small pan, 1 x frying pan / wok



Prep the chicken breasts.

  • With 1 of them, cut into 8 strips for the chicken balls. Season with 1/2 tsp salt and a sprinkle of white pepper. Then coat pieces with 1 tbsp self-raising flour.
  • Cut the other breast into larger strips. Add 1 tsp cornflour, 1/4 tsp salt, 1/4 tsp sugar, 1/2 tsp soy sauce and 1/2 tsp vegetable oil and mix.
Set both chicken strips aside separately.


Prep the vegetables.

  • Wash and drain 200g beansprouts
  • Slice spring onion thinly
  • Cut 1 onion into chunks
  • Dice 2 garlic cloves
  • Quarter 8 mushrooms
  • Prepare 200ml chicken stock
  • Cut 1 green pepper into chunks
  • Prepare 2 tbsp cornflour mixture by mixing 2 tbsp cornflour with 4 tbsp water


Make the sweet and sour sauce:

  • Add vinegar and sugar into pan and heat on low heat until sugar dissolves
  • Add ketchup, puree and worcester sauce and mix. Once dissolved in, the sauce is ready, set aside.


Heat up 900ml vegetable oil on medium-high heat for a 9 inch saucepan, you want about 1 inch of oil at the bottom of the pan.


Cook the meat.

  • Heat 1 tbsp oil in wok on high heat. Fry chicken strips (the larger strips, not the ones for the chicken balls) for 1.5 minutes and set aside.
  • Using same wok, fry beef strips for 3 minutes and set aside.

Ready? Let's cook!


Make the chicken ball batter. Add the self-raising flour and the salt together. Mix 100g of cold water into the flour. Let the mixture rest for 5-10 minutes as it will rise a little and become a smoother batter. Add 1/2 teaspoon of vegetable oil into the mix to make it shiny.


Fry the Chicken Balls:

  • Turn pan of oil to low heat. One chicken strip at a time, place a chicken strip into the batter and coat it. Then put it in to the oil. Repeat this step for the other strips.
  • Fry the balls for about 4 minutes until the batter is golden. If the balls are not floating after 4 minutes, leave it for an extra 1-2 minutes. Tip: If you find your batter browning too fast then add more oil to cool it down. Tip: when the balls float it generally means that the chicken is cooked. Use a slotted spoon to take the balls out and drain on kitchen towel.


Cook the Plain Chow Mein:

  • Clean wok, heat 1 tbsp oil on high heat until hot.
  • Fry beansprouts and noodles for 4 minutes.
  • Add salt, sesame oil and soy sauce to taste, mix in and fry for another 1 minute.
  • Serve on plate with spring onions on top.


Cook the Beef and Mushrooms:

  • Heat 1 tbsp oil on high heat until hot.
  • Add 1/2 the onions and 1 diced garlic clove and fry for 1 minute, be careful not to burn the garlic.
  • Next add in the mushrooms and beef and fry for 2 minutes.
  • Pour in one ladle of chicken stock and leave for 2 minutes or until it is starting to boil.
  • Then gradually add the 2 tablespoons of cornflour mixture. Once this mixture is well incorporated the sauce should thicken.
  • Add 1 tsp soy sauce, 1 tsp oyster sauce, salt to taste and serve.


Cook the Chicken and Green Pepper with Black Bean Sauce:

  • Heat 1 tbsp vegetable oil on high heat in wok until hot.
  • Fry 1/2 the onions and the green peppers for 1 minute.
  • Add 1 diced garlic clove and the fermented black beans and fry for 30 seconds.
  • Add the chicken strips (be careful you don’t add the juice that has come out of it) and fry for 1 minute.
  • Add in 2 tbsp water, 1/2 tsp sugar 1/2 tsp salt (or to taste) and mix in.
  • Mix together the cornflour mixture and slowly pour in a little at a time. Once the sauce thickens stop adding. If you’ve added too much and the sauce is too thick, add a little water back in to loosen it.
  • Add 1 tsp soy sauce, or to taste, and fry for another 30 seconds.

Equipment needed: 1 x 9 inch saucepan, 1 x small pan, 1 x frying pan / wok

Done! 祝您好胃口!

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