Local Restaurant Inspired Meal Week - Joey Chang's Chinese & Thai Restaurant

Today for Local Restaurant Inspired Meal Week we will be visiting Joey Chang's Chinese & Thai Restaurant in Hilliard.  They offer a great selection of SZECHUAN, HUNAN, MANDARIN and THAI delicacies!

3799 Ridge Mill Drive, Hilliard, OH 43026 - (614) 777-0550

Our entire family eats here often and it is one of our all time favorites and our go to place for take-out.  Some of the items we have had over the years and highly recommend:  

APPETIZERS

Crispy Spring Rolls

Minced Chicken Lettuce Wraps

Crap Rangoon

Pork Dumplings, steamed (Bug-a-Boo would eat her body weight in these)

Thai Dumplings

Thai Crispy Spring Rolls (Bug-a-Boo NEVER shares these)

SOUP & SALAD

Wonton Soup

Sizzling Rice Soup (My absolute favorite)

MAIN DISHES

Joey's Combination

Spicy Triple Delight

Crispy Sesame Chicken and Shrimp

Crispy Walnut Shrimp

Sweet and Sour Chicken and Shrimp

Chicken Cashew

Pan-fried Noodles, Cantonese Style

Pad Thai (some of the best I've ever had)

Drunken Noodles

Thai Chicken Cashew

Tonight though, I am going to try to recreate my favorite dish...Spicy Triple Delight!  Spicy Triple Delight is tenderloin of beef, sliced chicken, jumbo shrimp & peanuts, sautéed with delicate spicy brown sauce.

Joey Chang's Spicy Triple Delight with rice

Here is my recipe:

SPICY TRIPLE DELIGHT

*I adapted this recipe by The Bald Chef

Serves 6

INGREDIENTS:

FOR THE BROWN SAUCE:

1 ½ cup chicken stock

4 tbsp. Soy Sauce

2 ½ tbsp. Sugar

2 tbsp. white wine

2 tbsp. Oyster Sauce

1 tbsp. Hoisin Sauce

1 tsp. Sesame Oil

1 tbsp. minced green onion

2 tbsp. minced ginger

2 tbsp. minced garlic

FOR THE SPICE MIXTURE:

1 tsp cayenne pepper

1 tsp cinnamon

1 tsp ground cloves

12 oz filet mignon, thinly sliced

1lb chicken breasts, thinly sliced

24 jumbo shrimp, rinsed, peeled & deveined, pat dry

4 Tbsp corn starch

1 egg white

3 oz Chinese cooking wine

4 Tbsp Vegetable oil

2 cloves garlic, chopped

Tien Tsin Peppers (Chinese Red Peppers), amount will depend on how spicy you want it

3/4 cup peanuts

DIRECTIONS:

1.  Start by cutting your Beef and Chicken into thin slices and place into separate bowls. Remove the shells from the Shrimp and de vein them and set the Shrimp into a small bowl. Add 1-1/2 tablespoon of Corn Starch, 1/3 Egg White, and 1 oz. of Chinese Cooking wine to each bowl. Set the meats aside in the ice box to marinate for about 30 minutes. 

 

 

2.  While the meat is marinating make your Brown Sauce by combining all the ingredients in a bowl and let it rest for 10-15 minutes to let all the flavors infuse. 

 

 

2.  Next, in a small bowl mix together the cayenne pepper, cinnamon and ground cloves.  Set aside.

3. In a wok or large frying pan over high heat, add oil. Add the two cloves of chopped Garlic to season the oil and start by stir frying the Chicken.  When the Chicken is about cooked add the Beef and then the Shrimp.  Add peppers.  Add the spice mixture from STEP 2, and almost cook all the meats.

 

 

4.   Add the Brown Sauce to the wok, thoroughly coating all of the meat.  Cook, occasionally stirring, until sauce thickens.  Add peanuts.  

*If needed to thicken the sauce, add 1-1/2 Tbsp of corn starch to 2-1/2 oz of water and mix until blended.  Add to sauce and continue to stir, until thickened to your liking.

5.  Serve with white rice.

 

 

The dish was really good!   The heat level was just like Joey Chang's Spicy Triple Delight but that is where the similarities ended.  Joey Chang's sauce is more syrupy, more sticky and it's color is more dark brown to almost red.  So, the texture of my sauce was very different.

Even though it wasn't very similar to the Joey Chang's version it was still really good and I will definitely be making it again.

Join us on Wednesday when we have the Mother Mohawk sandwich from The Old Mohawk restaurant in Columbus.