Honor Chicken Powder 250g,yellow powder

Chinese chicken power easy and handy stock additive . Very useful just to add a little more taste.

Versatile easy to use. Good flavour. Good vfm.

Cooks nicely but tastes salty. Tub not airtight as powder gets damp

This was yummy

After following various recipes that called for chicken powder I used the suggested alternatives due to lack of availability in my local supermarkets, not being happy with the result I sought to obtain chicken powder on amazon and came across this product. I was dubious about it because of some of the reviews about it being too salty, but some saying as long you follow the directions it's perfect.I can honestly say it's superb and is the authentic takeaway result I was looking for, the directions say mix 20g into 1L of water but since I needed 250ml of liquid I measured out 6g (close enough to the 5g I was aiming for) which is equivalent to 1 measured tsp, It don't look a lot at all but believe me it goes a long way and is perfect, remember this contains it's own salt and MSG (monosodium Glutamate) which is a type of salt, a flavour enhancer that is responsible for the savoury Umami taste that is very popular in Chinese cooking, and is easy to over do if you use too much. I had to check back at the various Youtube videos I got the recipes from to make sure the chef was using that amount because it just didn't look enough, but sure enough it was.Don't let the size of the tub fall you, as remember you don't need much of this.Here's my suggested sauce recipe for chow mein..250ml of boiling water6g of the Honor Chicken powder2 Teaspoons of sugar1 Tablespoon of oyster sauce2 Tablespoon of Dark soy1 Tablespoon of Light soyFew dashes of white pepper1 Teaspoon of stir fry oil.For a simple chow mein I used..2 chicken breast cut into strips and halved for chunks1 medium carrot cut into small strips1 large red bell Pepper cut into strips1 packet of spring onions1 crushed clove of garlic (add more if you like your garlic)cornflourstir fry oil to cooked ingredientsmarinade the chicken for 20 min before cooking,1 Tablespoon light soytouch of salta few dashes of white pepper1 Teaspoon of cornflour1 Teaspoon of stir fry oilMix together in bowl and set aside then prepare your veg.fry and brown your chicken pieces and empty on a platefry any hard veg for 3/4 mins and then add 1 crush garlic clove and spring onion then fry for a further 1 min and empty on a plate.now fry off egg noodles, warming them through and get a slight sear on them and now add your sauce, heat it through and it will start to soak into noodles, add back the previously cooked ingredients and cook and keep moving until only a little sauce remains, serve and enjoy.obviously add more and varied ingredients if you wish but cook hard veg first and add soft veg later in cooking process.

The flavour is good but overall it is far too salty , for me at least , and I would have returned it had it been possible to do so .

You don’t need to use much as it’s very tasty, great price and delivered on time.

This chicken powder enhances food really well