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    [–] Porn Spare Ribs SoupedUpRecipes 0 points ago in Cooking

    LOL at your mistake =)

    Make this if you like crispy things and want a flavorful, but easy recipe (a little time consuming, though). The meat turns out SO tender- bet you'll love it! You just need an oven and stove top.

    https://www.youtube.com/watch?v=km5vYBhoLTk

    [–] The Secret To Crispy Roasted Chicken - Chinese Five Spice Oven Baked Chicken Recipe [五香脆皮鸡] SoupedUpRecipes 6 points ago in chinesefood

    This Extra crispy five-spice roasted chicken is definitely a killer recipe. I made a few little twist base on the original recipe. It is so crispy and incredibly delicious. Chicken is full of flavors. You know some roasted chicken looks amazing but the middle part of chicken meat tastes so plain. This is nothing like that. The flavor is perfectly infused with every part of the chicken and yeah it is so juicy. Also, I place a layer of potato under the chicken. Those are the real bomb. They are so soft and savory. This is like the perfect dinner meal. Chicken, potato, served with rice. What else can you ask for? Got ahead and give it a try. You won’t be disappointed.

    INGREDIENT LIST (1.2 kg of Chicken)

    • 2/3 tsp of fennel seed
    • 1 tsp of Sichuan peppercorn
    • 1 piece of star anise
    • 2 small little pieces of cinnamon
    • 1 small piece of cardamom
    • 1 piece of dried orange peel
    • 1/4 cup of chopped red onion (shallot should work better here but I didn’t have it)
    • 3 cloves of garlic
    • 3 slices of ginger
    • 2.5 tsp of salt
    • 2 tsp of sugar
    • 1/2 tsp of MSG (optional)
    • 1 tsp of oil to mix into the marinade
    • Oil to apply on the chicken skin and potato
    • Salt to sprinkle on the chicken skin (optional)
    • 1 tbsp of all-purpose flour to dust on the skin
    • 3 potatoes cut into thick slices
    • A whole chicken (1.2 kg)

    INSTRUCTION

    • First, let’s make the five spice mixture. You will need 2/3 tsp of fennel seed, 1 tsp of Sichuan peppercorn, 1 piece of star anise, 2 small little pieces of cinnamon, 1 small piece of cardamom, 1 piece of dried orange peel (You can use fresh ones if you want but It will be a bit annoying to grind it and it does smell a bit different). Blend them together and set it aside. This just the five spice that I mix together, it is not the ones that you usually buy from the store. They smell different. Although you can use it but it does lead you to different result.
    • Next, we will make the wet ingredient mix. You will need 1/4 cup of chopped red onion, 3 cloves of garlic, 3 slices of ginger. Blend them as well. Mix this into the spice mixture along with, 2.5 tsp of salt, 2 tsp of sugar, 1/2 tsp of MSG (optional), 1 tsp of oil.
    • Now you can take care of the whole chicken. Cut off the wings because they don’t have that much meat and they are easy to burn. Flip the chicken to breast side down. Right in the middle, there is the backbone going through. Use scissors to cut along each side to remove the backbone. Use a knife. Do a cut on each side of the soft cartilage that is above the breastbone. Break it open. In this way, the chicken should be able to lay flat and bake evenly.
    • Apply the spice mixture on the chicken. I like to put most of the seasoning on the meat side and use less seasoning on the skin side. Will explain to you later.
    • Put the chicken in a bag. Let it sit in the fridge overnight.
    • Take it out the next day and put it on a baking rack. Pour boiling hot water to wash off all the marinade on the skin. If you don’t wash off the marinade, all that spices are going to burn easily and ruin the skin. Also a quick blanching will make the skin shrink and become tight which makes your chicken come out even more crispy. Because we have a rack under it so the meat side of the marinade is still attached on the chicken. You don’t need to worry about that the chicken will have not flavor.
    • Get a clean baking pan. Place some potato slices all over the bottom. Place the chicken on top of the potatoes. All those flavors along with the chicken fat are all going to be sucked into the potato. It is going to taste good.
    • Dry the chicken skin with a paper towel. Brush a layer of oil. Make it nice and shinny. There is a little bit oil left so I brushed it on the potato. Oh, by the way, make sure you cut the potato a bit thinner than what I did because the potato that covered by the chicken is not as soft as the ones that are on the side.
    • I did sprinkle a small amount of salt on the skin because we just washed off the most of the sodium. I used about 1/4 tsp of salt here. Get a sieve and dust a thin layer of all-purpose flour on the skin. This is another twist that I did on this recipe because if you don’t have the flour, the skin does come out crispy but it is also rubbery. The flour will create a thin layer of flakiness and it takes the chicken to another level. Make sure you do this evenly and don’t put too much. I only used about a tbsp of flour.
    • Now your chicken is ready to bake. Preheat the oven to 360 degrees F. I use the bottom heat. Put the chicken in the middle layer of the rack and bake it for 50 minutes. Switch the heat to the top in 50 minutes later and give the skin a nice color. It will likely take about 10-15 minutes and you are done.

    Enjoy your meal! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!

    ...and if you've read this far, might as well subscribe. More recipes coming soon =)

    [–] The Secret To Crispy Roasted Chicken - Chinese Five Spice Oven Baked Chicken Recipe [五香脆皮鸡] SoupedUpRecipes 4 points ago in asianeats

    This Extra crispy five-spice roasted chicken is definitely a killer recipe. I made a few little twist base on the original recipe. It is so crispy and incredibly delicious. Chicken is full of flavors. You know some roasted chicken looks amazing but the middle part of chicken meat tastes so plain. This is nothing like that. The flavor is perfectly infused with every part of the chicken and yeah it is so juicy. Also, I place a layer of potato under the chicken. Those are the real bomb. They are so soft and savory. This is like the perfect dinner meal. Chicken, potato, served with rice. What else can you ask for? Got ahead and give it a try. You won’t be disappointed.

    INGREDIENT LIST (1.2 kg of Chicken)

    • 2/3 tsp of fennel seed
    • 1 tsp of Sichuan peppercorn
    • 1 piece of star anise
    • 2 small little pieces of cinnamon
    • 1 small piece of cardamom
    • 1 piece of dried orange peel
    • 1/4 cup of chopped red onion (shallot should work better here but I didn’t have it)
    • 3 cloves of garlic
    • 3 slices of ginger
    • 2.5 tsp of salt
    • 2 tsp of sugar
    • 1/2 tsp of MSG (optional)
    • 1 tsp of oil to mix into the marinade
    • Oil to apply on the chicken skin and potato
    • Salt to sprinkle on the chicken skin (optional)
    • 1 tbsp of all-purpose flour to dust on the skin
    • 3 potatoes cut into thick slices
    • A whole chicken (1.2 kg)

    INSTRUCTION

    • First, let’s make the five spice mixture. You will need 2/3 tsp of fennel seed, 1 tsp of Sichuan peppercorn, 1 piece of star anise, 2 small little pieces of cinnamon, 1 small piece of cardamom, 1 piece of dried orange peel (You can use fresh ones if you want but It will be a bit annoying to grind it and it does smell a bit different). Blend them together and set it aside. This just the five spice that I mix together, it is not the ones that you usually buy from the store. They smell different. Although you can use it but it does lead you to different result.
    • Next, we will make the wet ingredient mix. You will need 1/4 cup of chopped red onion, 3 cloves of garlic, 3 slices of ginger. Blend them as well. Mix this into the spice mixture along with, 2.5 tsp of salt, 2 tsp of sugar, 1/2 tsp of MSG (optional), 1 tsp of oil.
    • Now you can take care of the whole chicken. Cut off the wings because they don’t have that much meat and they are easy to burn. Flip the chicken to breast side down. Right in the middle, there is the backbone going through. Use scissors to cut along each side to remove the backbone. Use a knife. Do a cut on each side of the soft cartilage that is above the breastbone. Break it open. In this way, the chicken should be able to lay flat and bake evenly.
    • Apply the spice mixture on the chicken. I like to put most of the seasoning on the meat side and use less seasoning on the skin side. Will explain to you later.
    • Put the chicken in a bag. Let it sit in the fridge overnight.
    • Take it out the next day and put it on a baking rack. Pour boiling hot water to wash off all the marinade on the skin. If you don’t wash off the marinade, all that spices are going to burn easily and ruin the skin. Also a quick blanching will make the skin shrink and become tight which makes your chicken come out even more crispy. Because we have a rack under it so the meat side of the marinade is still attached on the chicken. You don’t need to worry about that the chicken will have not flavor.
    • Get a clean baking pan. Place some potato slices all over the bottom. Place the chicken on top of the potatoes. All those flavors along with the chicken fat are all going to be sucked into the potato. It is going to taste good.
    • Dry the chicken skin with a paper towel. Brush a layer of oil. Make it nice and shinny. There is a little bit oil left so I brushed it on the potato. Oh, by the way, make sure you cut the potato a bit thinner than what I did because the potato that covered by the chicken is not as soft as the ones that are on the side.
    • I did sprinkle a small amount of salt on the skin because we just washed off the most of the sodium. I used about 1/4 tsp of salt here. Get a sieve and dust a thin layer of all-purpose flour on the skin. This is another twist that I did on this recipe because if you don’t have the flour, the skin does come out crispy but it is also rubbery. The flour will create a thin layer of flakiness and it takes the chicken to another level. Make sure you do this evenly and don’t put too much. I only used about a tbsp of flour.
    • Now your chicken is ready to bake. Preheat the oven to 360 degrees F. I use the bottom heat. Put the chicken in the middle layer of the rack and bake it for 50 minutes. Switch the heat to the top in 50 minutes later and give the skin a nice color. It will likely take about 10-15 minutes and you are done.

    Enjoy your meal! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!

    ...and if you've read this far, might as well subscribe. More recipes coming soon =)

    [–] Better than take out: Easy Potstickers Chinese Pan Fried Dumplings with Beef Filling [牛肉煎饺] SoupedUpRecipes 1 points ago in GifRecipes

    HOW TO SAVE THEM: Freeze it right after wrapping it (before cooking it). It normally will last you a couple months. Whenever you want to eat them again, don’t need to defrost, just directly fry them.

    [–] Better than take out: Easy Potstickers Chinese Pan Fried Dumplings with Beef Filling [牛肉煎饺] SoupedUpRecipes 1 points ago in GifRecipes

    I don't know the excat ratio. Oil should be enough to cover the bottom of the pan. Water should be enought to reach 1/2 up to the dumplings. I used 1/3 cup of water in the video.

    [–] Better than take out: Easy Potstickers Chinese Pan Fried Dumplings with Beef Filling [牛肉煎饺] SoupedUpRecipes 1 points ago * (lasted edited 9 days ago) in GifRecipes

    I am so sorry to hear that. I once made mushy dumplings too so I know how bad it tastes. - The reason mine came out mushy is I used finely ground meat. Not sure if this is the case you have. If it is, try to use roughly ground meat or chop the meat by hand. - Don't fully mash the potato. Leave some small bites so your dumplings will have a better texture. - Chop other ingredients bigger so they are not mushy. - Is the filling very watery when you mix it? Normally meat can absorb a lot of moisture but every cut of meat contains a different amount of water so not sure if this is the problem you have. If so, decrease the beef stock amount. - whisk the meat longer. It helps develop the protein in the meat which will give the filling a better texture.

    Hope these will help you. If you have any other question, please let me know.

    [–] Better than take out: Easy Potstickers Chinese Pan Fried Dumplings with Beef Filling [牛肉煎饺] SoupedUpRecipes 2 points ago in Cooking

    Tofu, mushroom, glass noodles, and the ingredients that I used in this recipe besides the beef. Not sure if you eat egg, you can do egg too.

    [–] Better than take out: Easy Potstickers Chinese Pan Fried Dumplings with Beef Filling [牛肉煎饺] SoupedUpRecipes 1 points ago in GifRecipes

    did you buy the wrappers from the store or you having trouble making homemade dumpling wrappers? I do have a video about how to make the wrappers: https://youtu.be/KahAeVHOx-k I also have another video about pork pot stickers which I showed how to make the wrapper by hand: https://youtu.be/7Cx292NVdss