When I started taking my son to yum cha one of his favourite things to eat was the stalks of the gai lan when he was teething and still today he absolutely loves it, such an underrated vegetable in western cuisine.
I ❤ both of these recipes and chefs, you're all fantastic presentation professionals. Of course, Lan is just lovely and an embodiment of gracefulness. Thank you for your hard work, everyone.
Love Lan Lam and that she consulted with legends Martin Yan and Grace Young. Wish the producers had set up chop sticks for eating, though. On the steamer baskets, it needs to be said for this compilation version that the comments under the original upload overwhelmingly agreed that metal bands are not good -- too prone to rust. Traditional, well constructed bamboo ones that are well cared for stand up well. On the congee, if you have cooked rice, you can cook that in water for a quicker congee. Glad to see traditional spoons being used.
I wanted to thank ATK for perfecting the technique for jammy eggs! I absolutely love eggs in my ramen, but struggled to get them to turn out like in restaurants. With this technique, they come out perfectly every time now!
Another way to add wok hei is to use a kitchen torch at home to give a little bit of that char and flavor like you experience in restaurants. Works well but not as wonderful as going to any Asian restaurant and enjoying yourself with family and friends. The experience will make you a better rainbow person and find love and respect for other human beings and their families. Life is a circle of love and caring.
I've been making congee in a rice cooker using the congee setting. Buy a Costco rotisserie chicken. Depending on the how much congee you make, you need to decide how much of the following to use. Cut up some chicken breast into small pieces. (use the remainder of the chicken pieces for dinner, salad, etc... or freeze it for future meals) Minced some ginger. Add chicken broth and water. After making the 1st time, you might make some adjustment to suite your own taste. If the congee is too thick, you can add some hot water. If you have any leftover congee, it might thicken the next time you reheat it, add some water.
My mom would add a few pinch of sugar to the beef and gai lan for a sweeter taste. And MSG would make it even better. 😋 BTW, we never use microwave to make congee. Traditional congee is plain rice and water "bok jook" (white congee) and savory congee is adding meats and other items into the pot with cooking time 🥣
I’m so glad you’re going back to an earlier style. Until recently, Chinese cooking really had been heavily veggie focused. With Western influence and wealthy, there’s been an increase in meat consumption. Not a good thing.
Gai Lan is wonderful with Wonton Noodle too. With a little bit of chili sauce. Pork and shrimp wontons, bean sprouts, gai lan and egg noodles soup. A dream come true.
The egg used in the congee recipe is usually seen in ramen noodles, not saying it’s wrong but typically salted eggs go with congee or thousand year eggs if you want to be more traditional
i know many will disagree but after parfreezing a cut of meat i've had a lot of success using a mandolin on a thicker setting for the most consistently thick slices (and then thoroughly washing it before using to slice anything else of course).
i grew up watching yan can cook.. and to my surprise, i recently saw him doing a tiktok live too! love this. i also grew up in chicago and ran into jeff smith the frugal gourmet.. at a market,, this was before all the pedo allegations came out.
That congee technique is so much more trouble than it should be. Put chicken legs or thighs in pot add 8 cups water, sliced ginger and garlic. Bring to boil and then simmer for about 45 min. Take out chicken, add 1 c rice. Cook about 40 min. Serve rice with chicken and sliced green onion on top.
Tips for talking on camera (looking at you lan) don't drift into the fried voice, drink a glass of water before you go on. Otherwise it's mute and captions.
The congee itself looks great. Everything else you paired with it is quite disappointing tho. Never seen anyone choose to put plain boiled egg (jammy or otherwise) in congee. At least soy sauce braise it or something. You can also just buy crispy shallots for much cheaper, easier, and tastier than buying fresh shallots and trying to trick fry it like that.
Agree on the egg. We have it with soy sauce egg and/or other proteins, along with an assortment of vegetables, fresh veg, and/or meat/fish/mushroom floss. Furikake is great, too.
I do not know why she stir fries with a rubber spatula. It is just so wrong. Especially when done on ATK. You can see how she will sometimes struggle to move the food in the wok around
@@ChIGuY-town22_ Yes. You can. With stir frying, you need a utensil that can move food around quickly because it can burn. Something that is more stiff is needed.
@@jeancarroll7957 Yes. You can use it in non stick pans but not in woks. You need something more stiff like a wooden spatula. Food needs to be moved around quickly to prevent burning. This is a carbon steel wok. Rubber spatulas are not used on this cooking vehicle. I am sure Grace Young would look horrified.
One must watch when Lan talks.
Lan has fantastic presentation skills, both for the video and with the way she plates her food creations.
**WE**LOVE**LAN**
When I started taking my son to yum cha one of his favourite things to eat was the stalks of the gai lan when he was teething and still today he absolutely loves it, such an underrated vegetable in western cuisine.
Not going to lie. I was hoping to see my new favorite Chinese cooks - the Pangs! They are both knowledgeable and fun. I want more Hunger Pangs! ❤
I ❤ both of these recipes and chefs, you're all fantastic presentation professionals. Of course, Lan is just lovely and an embodiment of gracefulness. Thank you for your hard work, everyone.
I love the Beef and Broccoli. Lan always does a fabulous job...and calling Martin Yan for help...the recipe has to be great! I love that man!
Lan is definitely a pro at her craft !!
Love Lan Lam and that she consulted with legends Martin Yan and Grace Young. Wish the producers had set up chop sticks for eating, though. On the steamer baskets, it needs to be said for this compilation version that the comments under the original upload overwhelmingly agreed that metal bands are not good -- too prone to rust. Traditional, well constructed bamboo ones that are well cared for stand up well.
On the congee, if you have cooked rice, you can cook that in water for a quicker congee. Glad to see traditional spoons being used.
I have been a rice eater my whole life and I loved the way Dan made the congee like an exact science. I've thrown stuf together. Yum!
I wanted to thank ATK for perfecting the technique for jammy eggs! I absolutely love eggs in my ramen, but struggled to get them to turn out like in restaurants. With this technique, they come out perfectly every time now!
I love Martin Yan.
I loved watching him cook as a kid. He's the reason I love Chinese food and culture.
Same for me...can we now replace, "if Yan can cook..." with, "if Lan can cook, so can you?" 😅
He just kicked off a RUclips channel. New videos monthly.
Me too!!!!😊
Another way to add wok hei is to use a kitchen torch at home to give a little bit of that char and flavor like you experience in restaurants. Works well but not as wonderful as going to any Asian restaurant and enjoying yourself with family and friends. The experience will make you a better rainbow person and find love and respect for other human beings and their families. Life is a circle of love and caring.
I've been making congee in a rice cooker using the congee setting.
Buy a Costco rotisserie chicken.
Depending on the how much congee you make, you need to decide how much of the following to use.
Cut up some chicken breast into small pieces. (use the remainder of the chicken pieces for dinner, salad, etc... or freeze it for future meals)
Minced some ginger.
Add chicken broth and water.
After making the 1st time, you might make some adjustment to suite your own taste.
If the congee is too thick, you can add some hot water.
If you have any leftover congee, it might thicken the next time you reheat it, add some water.
My mom would add a few pinch of sugar to the beef and gai lan for a sweeter taste. And MSG would make it even better. 😋
BTW, we never use microwave to make congee. Traditional congee is plain rice and water "bok jook" (white congee) and savory congee is adding meats and other items into the pot with cooking time 🥣
I’m so glad you’re going back to an earlier style. Until recently, Chinese cooking really had been heavily veggie focused. With Western influence and wealthy, there’s been an increase in meat consumption. Not a good thing.
Gai Lan is wonderful with Wonton Noodle too. With a little bit of chili sauce. Pork and shrimp wontons, bean sprouts, gai lan and egg noodles soup. A dream come true.
The egg used in the congee recipe is usually seen in ramen noodles, not saying it’s wrong but typically salted eggs go with congee or thousand year eggs if you want to be more traditional
love congee ❤❤❤
Looks amazing
I watched this because of Dan! 🍜🍚
Can one use a less expensive cut of meat?
Flank steak slice thinly against the grain
I use the inner skirt steak, cut across the grain of the meat.
You could use top round sirloin. You might add some baking soda to the marinade to tenderize it a bit but it is much cheaper
Very timely post for LNY! But for those that are superstitious, it’s traditionally bad luck to eat congee on new years.
My family makes this every year with the Thanksgiving turkey carcass. For us it is “jook”.
I think this is a repeat from a couple of weeks ago?😎👍
All three videos are repeats.
01:28 - Tater Tots in the freezer! I was soooo hoping those would make it into the recipe....
Am I mistaken? Or this video was shared earlier as well 😅
Can I make this in something other than a wok?
😅 This looks super Delicious and I would love to make it!
Try a large, well seasoned cast iron skillet.
Dan: has a glass bowl of sliced shallots.
Dan: puts sliced shallots in a slightly larger glass bowl
Visible Confusion
Sounds delicious 😅
i know many will disagree but after parfreezing a cut of meat i've had a lot of success using a mandolin on a thicker setting for the most consistently thick slices (and then thoroughly washing it before using to slice anything else of course).
i grew up watching yan can cook.. and to my surprise, i recently saw him doing a tiktok live too! love this. i also grew up in chicago and ran into jeff smith the frugal gourmet.. at a market,, this was before all the pedo allegations came out.
It's like a rainbow 🌈 you will know when you see it.
I don’t think I want to buy a bamboo kitten steamer, Julia. 😂 😁 start at timestamp 15:27
A rubber spatula in a wok just looks so weird. I bet you never see that in a Chinese restaurant. 😁
Or used for cooking in a Chinese household.
it's a carbon steel wok, get a wok metal spatula, cooking with a silicon spatula and you can't scoop up the food...it's so odd....
Nice cooking I like u
Everyone Hit the Thumbs Up Button!!!
👍👍👍
That congee technique is so much more trouble than it should be. Put chicken legs or thighs in pot add 8 cups water, sliced ginger and garlic. Bring to boil and then simmer for about 45 min. Take out chicken, add 1 c rice. Cook about 40 min. Serve rice with chicken and sliced green onion on top.
Not sure I would use a steamer that is "glued together". Hot steam and glue...nothing would make better fumes.
💕👍
Tips for talking on camera (looking at you lan) don't drift into the fried voice, drink a glass of water before you go on. Otherwise it's mute and captions.
Correction: “wok hei” wasn’t coined by Grace Young. Wok hei is a common word in Cantonese language. No one coined it.
The congee itself looks great. Everything else you paired with it is quite disappointing tho.
Never seen anyone choose to put plain boiled egg (jammy or otherwise) in congee. At least soy sauce braise it or something.
You can also just buy crispy shallots for much cheaper, easier, and tastier than buying fresh shallots and trying to trick fry it like that.
fried shallots aren't easily accessible to me so i appreciate the microwave method demo
Agree on the egg. We have it with soy sauce egg and/or other proteins, along with an assortment of vegetables, fresh veg, and/or meat/fish/mushroom floss. Furikake is great, too.
3! ;)
*RANDY JUDAH TORREZ ❤
But Martin Yan have better knife skiils.
i love the knowledge shared on this channel...but gd they need to update that generic af intro theme. it's giving late night 80s-90s informercial
That's an expensive cut for an ordinary meal
I'm impressed with your effort, and to make it even better, I'd like to invite you to send KHAL one of your own cooking tutorial videos.+*/-*/-*/-*/
I do not know why she stir fries with a rubber spatula. It is just so wrong. Especially when done on ATK. You can see how she will sometimes struggle to move the food in the wok around
I didn’t see the struggle?
You can use a wood utensil as well, get fancy.
@@ChIGuY-town22_ Yes. You can. With stir frying, you need a utensil that can move food around quickly because it can burn. Something that is more stiff is needed.
@@jeancarroll7957 Yes. You can use it in non stick pans but not in woks. You need something more stiff like a wooden spatula. Food needs to be moved around quickly to prevent burning. This is a carbon steel wok. Rubber spatulas are not used on this cooking vehicle. I am sure Grace Young would look horrified.
@katec4096 I made a statement, and it's ended with a period(.). These things called question marks (?) will help you tell when it is a question.
that congee looks odd. not supposed to look like a ramen noodle.
@uncleroger