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Wheat Flour Starch -     1 lb
Manufacturer: Chinese / CHFL100 - 1 lb

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Wheat Flour Starch

thickening non-glutinous agent for soups, sauces and casseroles

$3.99   $2.99 You Save : 25% ($1.00)

Reordered. . .
Waiting for new stock.

A starch derived from wheat. Also known as non-glutinous flour and wheaten cornflour, wheat starch is the by-product when gluten (derived from wheat protein) is made. Although a suitable substitute for cornflour when thickening, it really comes to the fore in the tender pouches of translucent, pleated dough that enclose tiny, tasty steamed morsels of Chinese dim sum. Don't be confused by the packaging: wheaten cornflour is not a feat of genetic engineering, but merely a misnomer. It is actually a fine wheat starch.


Chicken Chinese Style
200g of cooking oil
a few curry leaves
a few button mushrooms, quartered or sliced
half a handful of straw mushrooms
quarter of a carrot, sliced

3 tbsp of water
a pinch of sugar
a small dash of chicken stock
1 tsp light soya sauce
1 tsp wheat starch
2 tsp cooking oil
250g chicken, cubed

Mix them all and marinate for around 30 minutes.

18g of black pepper powder
15g of LP sauce
1 tbsp of light soya sauce
180g of tomato ketchup
90g of sugar
10g of chicken stock
30g of chopped garlic
half a fistful of chopped chillies
25g of unsalted butter
20g of wheat flour

To prepare the sauce:
Melt the butter in a wok, sautè chopped garlic and chilli until fragrant. Add in the rest of the ingredients, except for the wheat flour. Stir until they have mixed well. Add the wheat flour. Stir quickly and set mixture aside.

1. Heat up the wok, pour in the cooking oil and stir-fry the beef until it is medium-rare.

2. Drain and set aside.

3. Next, sautè curry leaves, mushrooms and carrot. Then add the black pepper sauce. If it gets too thick, sprinkle some water to lighten the sauce.

4. Lastly, add in the beef, stir-fry quickly and serve.

Tips: I added in some of my favourite vegetables like broccoli and snow peas. The beef can be substituted with chicken or prawn. Add the prawn into the stir-fry after you have turned off the flame. No need to overcook the prawns. Or you can simply pour the stir-fry mixture atop sautèed prawns. Replacing meat with deep-fried taufu is also fine.

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