She’s one of the most precise presenters. Explains why she does things which is great. I have tried several recipes and they have turned great, so much so I fancy myself as a cook of Chinese cuisine😂.
This might honestly be THE tastiest dish I have ever eaten. I just made it the second weekend in a row because it is just that good. Looking forward to many more.
Same #🤦🏻♂️.... but I’m glad that she has someone that possibly appreciates her, she is Most Definitely an International 💎, that is for Süre 🙏🏼🦋 ) ))☂️ 〽️Göï 〽️Göï 🙏🏼🎼🌷
I really like how you added the extra portion of the video dedicated to cooking for those who can’t handle the heat as well. That was a really good idea! And it looks really good too! I’m going to try both of these methods! 😃
I follow few cooking channels, but my favourites are the ones where I can refer to ingredients right under the video, not having to go to other links.. Like this one..
I made the recipe and it’s exactly what the restaurant serves! It was fantastic! Thanks so much. I swapped tahini for sesame oil. The oil works without the chilli in it, to give you the flavour without the heat.
I made this today and it is delicious. The only I mortified was not adding that much soy sauce. I used about half of that amount, and it came out great. Family loves it too.
I made this today and it was awesome. I followed the instructions for the chicken leg closely and the texture was really different from what I'm used to. My brain kept telling me it's raw but my mouth was enjoying the flavor so much that I ended up liking it a lot. My sister couldn't handle it though 😅 Anyways the chicken seasoning was great and it got all the way into the meat. The sauce is simply out of this world 10/10. I will be adapting the chicken texture to the liking of my family and cooking this often, it was also pretty easy to make! Thank you so much!
We make this type of white cooked chicken often at our home, except we add in 1-2 tbs Chinese wine in the poaching liquid. I already have all the ingredients at home. Can’t wait to try this. Thank you
That dish does look so tasty and I could eat it either the original way or the way your husband likes it. I love chicken and have plenty of rice which I could eat with this dish also and thank you for sharing this recipe with us all.
I LOVE your channel!!! I enjoy cooking authentic foods from all over Asia, but Sichuan is some of my personal favorite. Thank you for sharing another great recipe. You are a very excellent teacher.
I will try this for sure. The salad and the whole chicken loking amazing. Im glad i found Sezucan Pepper Corns in Asian Food Store. They so Intense but i love them
Hi! I believe you would benefit from a Lavalier type of microphone for your introductions and closings. Those always sound great and they are easy to hide in the outfit.
I liked that you showed an alternative way of the almost the same recipe, it looked almost better. I also like that you tell people to change the recipes, if makes you enjoy the cooking more. It is true: As long as you like it, who cares?
I totally love chili oil especially when he has a little sweet in it. I will do this I will try this because it looks so delicious. I love chicken skin and the salad looks awesome also
Can’t wait to try this recipe, this is one of my all time favorite dishes! Love the way you explain things so well and show each ingredient…we enjoyed making your Xiaolong bao recipe! I noticed something interesting…when you mentioned “cinnamon stick,” it looked more like the Cassia Bark (Chinese cinnamon) that they sell at a Chinese grocery store, rather than the thin cinnamon sticks you get at a Western style grocery store which is used for making Churros, for example. I’m curious if you think there is a big difference between the two for a recipe like Kou Shui Ji? The Cassia Bark always smells to me like it has a subtler muted flavor whereas the cinnamon stick is very strong and bright in flavor. Thanks again for the great video!
Thank you for the recipe for hot chili oil.....I always had to just buy it and it was hard to find where I am right now....you are such a pleasure to watch and your instructions are always so clear
I had a similar dish in Singapore and it was one of the best chicken dishes ever! Thanks a lot for your very detailed video. You are one of the people my mum very much enjoys watching as she finds you very likeable 🙂
You and your viewers can get really high quality Szechuan ingredients from the MaLa market. This is run by a woman and her Szechuan born daughter trying to bring the real thing back to the states. They have regularly gone to that area to source the best and freshest ingredients, except for those ingredients that are aged for various numbers of years. I have my own hua Jiao trees now which give me all I need, but they have the best available here, and three different varieties of the red as well as one of the green. Their sesame paste is really excellent, they stock the er jing tiao peppers as well as the other varieties used there. They stock many things and are great to deal with. The quality of the things they stock is much higher than you can find in most Asian groceries here. I am a bit curious about you using the powdered Hua jiao from a jar instead of making it fresh. It does keep its numbing character a long time, but not the citrusy flavor. My home grown ones are a whole level above and have a more complex flavor than you get when they are not as fresh. I fell in love with the flavor in ChongChing in 2002, much more than the numbing aspect. It would be a shame if that is the only thing people think of when they use it.
Hi Mandy! I tried making 口水鸡 based on this recipe and it turned out superb! Thank you so much for your helpful video. I love every recipe from your channel🥰
I got this exact this in a restaurant and it was the most delicious thing ever However, after some bites we noticed the chicken looking very raw, so we sadly didn't finish it in fear of salmonella Now I found out that it was apparently safe because it wasn't actually raw..? Anyways thank you, I've been looking a recipe for this because I am absolutely in love with it
Looks so delicious! My mouth is watering. I think I have everything for this recipe but I will need to make the chili Oil first. Thank you so much for the video 🌶
Personally, i prefer the more traditional method. I agree about the chicken skin, it’s so delicious and tender and super tasty. However i work at a Mexican restaurant and we use shredded chicken breast a lot so I can source it easily and make a super simple and satisfying dish that’s also very healthy if you manage to not eat like 3 bowls of rice with it 😅. Thank you mandy, another great one!
I love your videos I love Chinese cooking The sauces you make are inspiring, this dish is almost like cantonese chicken and rice. I need new ideas for sauces! Thank you for the great video!😉
As someone living in Mediterranean, it’s interesting to watch recipes like this. We don’t cook like this here. Very nice. If you like, you can watch some of my chicken recipes too! I think you might like it
I've tried this in the Chinese restaurants open Bismarck North Dakota it tastes pretty great and learning how to make it would be so I'll follow your instructions on how to make it
This looks so good! And so simple, I'm going to make it tonight. This may be a long shot but I remember a video where you had a blue table graph of different dumpling skins and/or noodles with their flour to water ratios. I have been trying to find the video for a few months. Do you happen to know what video that was? Or have the table available? Thank you and I can't wait until next week for the next delicious recipe
Here in Taiwan we like our chicken just the same, tender and silky... but... me being a scatter brain, I can't control the temperature and time to get it perfect every time, so I would also suggest using an immersion circulator (sous vide machine). Instant pots usually also have that function. What do you think? Also works for drunk, Hainan chicken etc. Also, just wondering, when is 麻椒(I don't even know the English name) used? I have had it in dishes in Chongqing, and I personally love it and always have some of that, as well as a few types of 花椒(大紅袍等:), and use it when I am experimenting, but I have not seen it in recipes very much. Do you know how it is usually used? Thanks! As always your video is amazing and very informative!
She’s one of the most precise presenters. Explains why she does things which is great. I have tried several recipes and they have turned great, so much so I fancy myself as a cook of Chinese cuisine😂.
what is your favorite recipe you’ve done 😮
This might honestly be THE tastiest dish I have ever eaten. I just made it the second weekend in a row because it is just that good. Looking forward to many more.
omggg
May your belly be full
"it is my husband's preference"
Thousands of hearts just broke. What a lucky guy!
Palace Of Wisdom that could 615K hearts broken.
@@jameskoch7190 you don't watch just for the recipe ?
Lotus Fusion I know nothing of Chinese cooking so ,Yeah.
Same #🤦🏻♂️.... but I’m glad that she has someone that possibly appreciates her, she is Most Definitely an International 💎, that is for Süre 🙏🏼🦋 ) ))☂️
〽️Göï 〽️Göï 🙏🏼🎼🌷
She got a pretty sign with her RUclips channel yay she looks so happy I’m glad
I really like how you added the extra portion of the video dedicated to cooking for those who can’t handle the heat as well. That was a really good idea! And it looks really good too! I’m going to try both of these methods! 😃
I follow few cooking channels, but my favourites are the ones where I can refer to ingredients right under the video, not having to go to other links.. Like this one..
OMG this is my FAVOURITE dish when I visited China. It was amazing! I need to try this. Thanks for the recipe ❤️
I made the recipe and it’s exactly what the restaurant serves! It was fantastic! Thanks so much. I swapped tahini for sesame oil. The oil works without the chilli in it, to give you the flavour without the heat.
I made this today and it is delicious. The only I mortified was not adding that much soy sauce. I used about half of that amount, and it came out great. Family loves it too.
I made this today and it was awesome. I followed the instructions for the chicken leg closely and the texture was really different from what I'm used to.
My brain kept telling me it's raw but my mouth was enjoying the flavor so much that I ended up liking it a lot.
My sister couldn't handle it though 😅
Anyways the chicken seasoning was great and it got all the way into the meat.
The sauce is simply out of this world 10/10.
I will be adapting the chicken texture to the liking of my family and cooking this often, it was also pretty easy to make!
Thank you so much!
When you make videos that look tasty I save them, but it turns out all your dishes look so yummy and I end up saving all of them 😂
Both look delicious. The second one is definitely more meal prep friendly.
I really like how you encourage us to change the recipe to our taste.
Personally I think your original recipe is perfect :)
I've missed so many dishes from our time in China. I will absolutely be making this!!
We make this type of white cooked chicken often at our home, except we add in 1-2 tbs Chinese wine in the poaching liquid. I already have all the ingredients at home. Can’t wait to try this. Thank you
That dish does look so tasty and I could eat it either the original way or the way your husband likes it. I love chicken and have plenty of rice which I could eat with this dish also and thank you for sharing this recipe with us all.
...because of you I now love the thought of numbing food...not just extra spicy...so ty big time...
That chili oil looks awesome!
And I just bought a chili pepper plant today.
*I wanted to spice up my apartment.*
I LOVE your channel!!! I enjoy cooking authentic foods from all over Asia, but Sichuan is some of my personal favorite. Thank you for sharing another great recipe. You are a very excellent teacher.
I'm going to give the chicken breast version a try, looks delicious!
I tried it today, it's amazing. Just a tad too salty for me so next time I'll add a bit less soy sauce in the sauce, but the flavour profile is great!
I’ve made this for dinner and it was delicious! Thank you for the recipe.
I love Chinese foods and I like everything you cook thank you for sharing😘😘
I will try this for sure. The salad and the whole chicken loking amazing. Im glad i found Sezucan Pepper Corns in Asian Food Store. They so Intense but i love them
I love your channel and that you keep things authentic, such an honor for us!
Hi! I believe you would benefit from a Lavalier type of microphone for your introductions and closings. Those always sound great and they are easy to hide in the outfit.
I actually like the echoey sound of Mandys voice !! 😌👍
@@peterfitzpatrick7032 It's like 10 Mandys talking to us at once!!!
Love it when you adjust to the person you are trying to please. We all could use a happy compromise! Thank you.
Thank you for posting the recipe i have been looking for this everywhere
Will be making this recipe thanks for sharing
This is one of the best recipes I have seen on youtube. Clear,concise,lot's of tips how to substitute,kind. Thanks so much.
Wow .. it must be very delicious ! Ty chef
Super! thx a lot for this video!
I liked that you showed an alternative way of the almost the same recipe, it looked almost better. I also like that you tell people to change the recipes, if makes you enjoy the cooking more. It is true: As long as you like it, who cares?
Who doesn't love chicken skin? That is a great recipe. Peppers make everything better. Love it!
Wow looks so delicious
thanks a lot for your sichuan recipe chicken salad making video,i shall try it next week.
Thanks I love it and I miss it so much was my favorite dish in China thanks for the recipe
I totally love chili oil especially when he has a little sweet in it. I will do this I will try this because it looks so delicious. I love chicken skin and the salad looks awesome also
Can’t wait to try this recipe, this is one of my all time favorite dishes! Love the way you explain things so well and show each ingredient…we enjoyed making your Xiaolong bao recipe! I noticed something interesting…when you mentioned “cinnamon stick,” it looked more like the Cassia Bark (Chinese cinnamon) that they sell at a Chinese grocery store, rather than the thin cinnamon sticks you get at a Western style grocery store which is used for making Churros, for example. I’m curious if you think there is a big difference between the two for a recipe like Kou Shui Ji? The Cassia Bark always smells to me like it has a subtler muted flavor whereas the cinnamon stick is very strong and bright in flavor. Thanks again for the great video!
I LOVE SPICY FOOD!
I didn’t know you were married! Mazel Tov! I am so happy for both of you. Enjoy a life of whatever you wish for!
Thank you for the recipe for hot chili oil.....I always had to just buy it and it was hard to find where I am right now....you are such a pleasure to watch and your instructions are always so clear
I had a similar dish in Singapore and it was one of the best chicken dishes ever! Thanks a lot for your very detailed video. You are one of the people my mum very much enjoys watching as she finds you very likeable 🙂
You and your viewers can get really high quality Szechuan ingredients from the MaLa market. This is run by a woman and her Szechuan born daughter trying to bring the real thing back to the states. They have regularly gone to that area to source the best and freshest ingredients, except for those ingredients that are aged for various numbers of years. I have my own hua Jiao trees now which give me all I need, but they have the best available here, and three different varieties of the red as well as one of the green. Their sesame paste is really excellent, they stock the er jing tiao peppers as well as the other varieties used there. They stock many things and are great to deal with. The quality of the things they stock is much higher than you can find in most Asian groceries here. I am a bit curious about you using the powdered Hua jiao from a jar instead of making it fresh. It does keep its numbing character a long time, but not the citrusy flavor. My home grown ones are a whole level above and have a more complex flavor than you get when they are not as fresh. I fell in love with the flavor in ChongChing in 2002, much more than the numbing aspect. It would be a shame if that is the only thing people think of when they use it.
It’s so nice see your cheerful face and hear you lovely accent again!
This is good...I am hungry now...I will try it...😍
My favorite RUclips chef. ❤️
what a fantastic dish.
Excellent clip again 👍🏼👍🏼
Thank you for your recipe, so so yummy! ❤❤❤
Gosh I'm drooling 😍😍😍
I love this dish! The restaurant I eat it at calls it Saliva Chicken, a very funny mistranslation of mouthwatering.
LOL!!! I was going to title that but mu husband was Telling me NOOOO!
Hi Mandy! I tried making 口水鸡 based on this recipe and it turned out superb! Thank you so much for your helpful video. I love every recipe from your channel🥰
This goes well with cold noodles ❤
Why do I keep watching your channel when I'm hungry?
I got this exact this in a restaurant and it was the most delicious thing ever
However, after some bites we noticed the chicken looking very raw, so we sadly didn't finish it in fear of salmonella
Now I found out that it was apparently safe because it wasn't actually raw..?
Anyways thank you, I've been looking a recipe for this because I am absolutely in love with it
Looks so delicious! My mouth is watering. I think I have everything for this recipe but I will need to make the chili
Oil first. Thank you so much for the video 🌶
Making it today!!!!!!! 😃😅😄
Personally, i prefer the more traditional method. I agree about the chicken skin, it’s so delicious and tender and super tasty. However i work at a Mexican restaurant and we use shredded chicken breast a lot so I can source it easily and make a super simple and satisfying dish that’s also very healthy if you manage to not eat like 3 bowls of rice with it 😅. Thank you mandy, another great one!
Looks really mouthwatering. Could you please show Sichuan green beans ?
fun fact: 口水鸡/Kou shui ji means saliva chicken. This is my favourite when I was in Sichuan
Thanks! In the USA we might call that Drooling Chicken! LoL makes you Drool after eating.
I will make this chicken dish. Looks yummy and spicy
Looks delicious! I like the skin too but my husband not so much.
Your new sign looks great! ☺️
omg so excited to see this posted! one of my favorite ever sichuan dishes
This looks like a delicious summer dish.
Wonderful recipe
i love this dish
I love your videos
I love Chinese cooking
The sauces you make are inspiring, this dish is almost like cantonese chicken and rice.
I need new ideas for sauces!
Thank you for the great video!😉
Thank you so much! I've tried so many recipes of this dish but they are all different!
This is by far one of my favorite recipe videos you’ve ever made. I can’t wait to try this dish, looks fantastic!
Thank you for showing the boneless chicken breast version. Looks 😋 yummy!
As someone living in Mediterranean, it’s interesting to watch recipes like this. We don’t cook like this here. Very nice. If you like, you can watch some of my chicken recipes too! I think you might like it
It looks delicious! Nice new logo btw! It’s awesome!
Love your recipe! Thank you so much for sharing! ❤️🌷
I made this for my fiancé for dinner tonight and he loved it!
It looks really good!
Thank You. I like your choice of recipes and your style.
Your recipes are so easy to follow. Thank you so much!❤️
I made this with a chicken leg, delicious!
I've tried this in the Chinese restaurants open Bismarck North Dakota it tastes pretty great and learning how to make it would be so I'll follow your instructions on how to make it
Marvellous!!! ❤
i've decided.. i'm doing this on my cheat day... cannot wait! miss this so much
Looks amazing!!! 👍
thx a lot for ur recipe
Mandy, I love your wall-mounted, branding logo shown behind you in your intro. If you observe the upcoming Dragon Boat Festival; 端午安康.
Classic sichuan food.
YUM! U r so fun to watch and talented. And I LOVE the extra cooking tips you give. 🙌
Excellent recipe. Thank you.
This looks so good! And so simple, I'm going to make it tonight.
This may be a long shot but I remember a video where you had a blue table graph of different dumpling skins and/or noodles with their flour to water ratios. I have been trying to find the video for a few months. Do you happen to know what video that was? Or have the table available?
Thank you and I can't wait until next week for the next delicious recipe
@Zach Nescio
I would like to see that, too. I hope Wendy will see this comment and respond to us both. I, too, love her recipes and videos.
Looks delicious! Will try it soon. Thanks
I like you cookimg watching you all the time im in hongkong but i am a pilipino from Philippines
Omg thank you so much for uploading this recipe!!!! One of my favorites. Will definitely try cooking this myself🥰
Here in Taiwan we like our chicken just the same, tender and silky... but... me being a scatter brain, I can't control the temperature and time to get it perfect every time, so I would also suggest using an immersion circulator (sous vide machine). Instant pots usually also have that function. What do you think? Also works for drunk, Hainan chicken etc. Also, just wondering, when is 麻椒(I don't even know the English name) used? I have had it in dishes in Chongqing, and I personally love it and always have some of that, as well as a few types of 花椒(大紅袍等:), and use it when I am experimenting, but I have not seen it in recipes very much. Do you know how it is usually used? Thanks! As always your video is amazing and very informative!
I love 口水鸡 I’m definitely going to try this recipe! Thankyou!
Definitely gonna make this 😝
WOW! That looks amazing! I will try it soon!
Hello.
Can you please share a whole menu for Chinese New year
Thank you
I'm going to try this, it looks fabulous. We have a great Chinese grocery store near by.
I’m starving yummm
Hi ☺ love your entries. I was wondering, have you ever made Peanut butter chicken?
Love your last sentences!