Jeremy… you spend the entire video like it’s a commercial for this great new wok burner, then leave us all hanging at the end! Everyone watching was patiently waiting for information on how to get one for themselves, and you end by basically saying “I have one and you don’t” haha 😅
I bought a Capital Gas top convection oven and after some growing pains, a redesign in tye fan control, it finally is a Ferrari. Got the wok cast iron grate and it smokes. Restaurant worthy heat with killer stir fry. Just found your channel and it has been the best how to I’ve run into. It’s not only the recipe, but more importantly, tye techniques and pacing. I would really enjoy a Pad Thai demonstration. That has been hit and miss for me. Haven’t tried since I got the new stove some years ago. Cheers! Capital man!
I was a complete ding dong at it, if I could learn I swear so can you! There is no secret, just lean forward a little and flick back (not up). Do it a bunch of times, throw stuff around your kitchen floor maybe a few times, be brave!
Alex French Guy had a whole video on wok tossing technique, as he tried to emulate chef Wang Gang's movements. It's on RUclips if you do a search for it.
This looks fantastic and I am really looking forward to trying it out in my new School of Wok Pre-seasoned Carbon Steel Wok. 🙂 But, neither the list of ingredients above nor the recipe (in the link in the description above) specifies the quantity of Cashew Nuts. I am taking a guess at 50-100g. And how much Sesame Oil? 1 tsp to 1 tbsp? Love what you do. Please keep it coming.
@@IverKnackerov I mean, sure, but I'm just making my shopping list to cook this recipe tomorrow, and I forgot to include the cashews because they weren't listed in the written recipe! (You can call me a dozy idiot if you want, but I'll guarantee I'm far from the only one.)
@@IverKnackerov Sure, recipes are only a guideline, and once I have mastered a dish, I will gladly adjust quantities to suit my own tastes (as we all should). But when cooking a dish for the first time, I like to follow the recipe as closely as possible, both as a matter of respect to the originating chef and in the hope of achieving the best results.
At your discretion. With sesame oil, the more you add, the more flavour you get, so I like more. How I would do it is add half tablespoon, and if I don't get enough of the flavour I add a bit more. Cashews is really up to you. You will see when you cook it, eyeball and you can see if it looks like too much nuts. It's like, how much ham do you put in your sandwich? How much butter do you like to spread?
Hi, made this last night in a Hexclad frying pan. Your technique/ingredients. Best chicken and cashews I’ve ever made. Now a subscribing pupil and will try many of your dishes. Thank you so much. David
We made this at the actual school of wok school in covent garden earlier this year. It’s amazing and I make it at home at least once a month. The school was great fun as well. Definitely going again sometime.
@schoolofwok Hi Jeremy, how does one deal with the fact that so many domestic hobs/ranges are drastically underpowered compared to the commercial ones? How many BTU is yours at home? And how about this one you're using outside? I have an 18K BTU burner on my range but that's nothing close to 105K. Thanks!
👏👏👏 fab recipe I have just purchased your new cookbook. Congratulations on its release… a few questions could I use chicken breast in the recipe? any tips to tenderise? Cooking times? Also what brand of Chinese cleaver do you use? Could you attach a link? How do you maintain it sharpen it with regular knife sharper? Apologies for all the questions… I have only just discovered your channel. I am going to make this and your Cantonese chicken next weekend.
You can use chicken breast if you prefer! We use the School of Wok cleaver, available on our website: schoolofwok.co.uk. We also have a video on our channel on how to sharpen your knives! - Chris
ps I have just seen the link of your shop. Which cleaver and wok are you using in this video? There are several on line. Where do you purchase the free standing gas outside wok and stand? Many thanks and UK wishes - happy new year
@@SchoolofWok I did! And it was well received. The only thing that I didn't have was the fat on the thigh; I had boneless, skinless thighs - so it didn't quite sear the way it had done on the video. But I intend to find that the next time I prepare it. Thank you!
@@kraftwerk974 you're welcome. I want it in Ireland but it says USA as location of item on Amazon, which means I'd be hit with customs and import duties
looks delicious but, isn't high temp cooking bad for your health ? burnt oil and smoke will cause mutagenic chemicals to form, that is what i read but you guys who know wok cooking please tell.
Yes, maybe, but it's tasty. The only real danger zone is when the wok is smoking before the ingredients go in. I wait until it just starts smoking to add the ingredients. After there's stuff in the pan what you see is mostly steam, not smoke. It is important to use a high smoke point oil though.
Its not like with chargrill and barbecues, in wok cooking nothing is overly burnt. The Chinese have been cooking in woks for thousands of years with no problems.
Nice demo Jeremy! I've learned from you (and others) that getting the mise en place is crucial to good cooking for whatever cuisine you are working with. Bravo! I also like your appearances on the BBC "Kitchen Cabinet"!
![DDG & G Herbo - Nosey [Official Video]](http://i.ytimg.com/vi/I9Ra0Zc2NlQ/mqdefault.jpg)
Perhaps I don't NEED such a burner, but I do WANT one 😂!
No, it's a need.
me too!@@archywiseman
Better get proper one than, not this toy.
Brilliant ... thank you ... on the list for next weekend! Cheers ...
Did you give it a go? - Chris
@@SchoolofWok yes ... was amazing thank you !!!
You’re very correct, an outdoor wok burner is a lot of fun! Having that high heat made my dishes so much better.
We want to film all of our videos outside! - Chris
Jeremy… you spend the entire video like it’s a commercial for this great new wok burner, then leave us all hanging at the end! Everyone watching was patiently waiting for information on how to get one for themselves, and you end by basically saying “I have one and you don’t” haha 😅
Sorry! We bought ours from here: www.gardengiftshop.co.uk/outdoor-cooking/wok-burners/complete-outdoor-wok-set - Chris
Thank you - the ‘Wok Clock hard-to-softer veg is going to change my life, cooking wise!
Hi Jeremy I will definitely be trying this. Where can I get one of the wok burners
I think it's an eastmann big kahuna xl outdoor wok burner.. not sure where to get one in the UK / EU tho, seems to be an American brand
We got our burner from www.gardengiftshop.co.uk/outdoor-cooking/wok-burners/complete-outdoor-wok-set - Chris
I bought a Capital Gas top convection oven and after some growing pains, a redesign in tye fan control, it finally is a Ferrari. Got the wok cast iron grate and it smokes. Restaurant worthy heat with killer stir fry. Just found your channel and it has been the best how to I’ve run into. It’s not only the recipe, but more importantly, tye techniques and pacing. I would really enjoy a Pad Thai demonstration. That has been hit and miss for me. Haven’t tried since I got the new stove some years ago. Cheers! Capital man!
Where can you buy the wok burner? This would be a great addition to my grill.
We got ours from here: www.gardengiftshop.co.uk/outdoor-cooking/wok-burners/complete-outdoor-wok-set - Chris
I’d love to see some tips on learning how to flip food in the wok. Your chicken dish looks delicious!
I was a complete ding dong at it, if I could learn I swear so can you!
There is no secret, just lean forward a little and flick back (not up). Do it a bunch of times, throw stuff around your kitchen floor maybe a few times, be brave!
Alex French Guy had a whole video on wok tossing technique, as he tried to emulate chef Wang Gang's movements. It's on RUclips if you do a search for it.
Why want smokiness? Smokiness means burnt food, burnt oil. And what does burnt things contain? That’s right. CARCINOGEN. Haiyaaaaa
Thank you. Can you give the brand name and model number to the wok burner?
I gotta say that British accent is soooo nice. United Stated here - much love and respect to your cooks and expertise
A link to this exact wok burner, please ?
I think it's an eastmann big kahuna xl outdoor wok burner.. not sure where to get one in the UK / EU tho, seems to be an American brand
We got ours from www.gardengiftshop.co.uk/outdoor-cooking/wok-burners/complete-outdoor-wok-set - Chris
This looks fantastic and I am really looking forward to trying it out in my new School of Wok Pre-seasoned Carbon Steel Wok. 🙂
But, neither the list of ingredients above nor the recipe (in the link in the description above) specifies the quantity of Cashew Nuts. I am taking a guess at 50-100g.
And how much Sesame Oil? 1 tsp to 1 tbsp?
Love what you do. Please keep it coming.
Because it’s not at all critical ? Put as much as you like in
@@IverKnackerov I mean, sure, but I'm just making my shopping list to cook this recipe tomorrow, and I forgot to include the cashews because they weren't listed in the written recipe! (You can call me a dozy idiot if you want, but I'll guarantee I'm far from the only one.)
@@IverKnackerov Sure, recipes are only a guideline, and once I have mastered a dish, I will gladly adjust quantities to suit my own tastes (as we all should). But when cooking a dish for the first time, I like to follow the recipe as closely as possible, both as a matter of respect to the originating chef and in the hope of achieving the best results.
At your discretion. With sesame oil, the more you add, the more flavour you get, so I like more. How I would do it is add half tablespoon, and if I don't get enough of the flavour I add a bit more.
Cashews is really up to you. You will see when you cook it, eyeball and you can see if it looks like too much nuts. It's like, how much ham do you put in your sandwich? How much butter do you like to spread?
We used four tablespoons of cashew nuts! I'm not sure why that wasn't in the recipe. For the sesame oil it's around a teaspoon - Chris
It's a "Ding" from me. I could almost taste it through video waves of deliciousness. 😁
Great recipe, thank you for your work.
Nice cooking, like the temperature play, but would have roasted the cashews separately, critical there is no water when they roast.
love your easy to follow and delicious recipes!
Looks amazing, a few chillis added mmmm
Hi, made this last night in a Hexclad frying pan. Your technique/ingredients. Best chicken and cashews I’ve ever made. Now a subscribing pupil and will try many of your dishes. Thank you so much. David
even uncle roger can't fault you @mrnigelng
We made this at the actual school of wok school in covent garden earlier this year. It’s amazing and I make it at home at least once a month. The school was great fun as well. Definitely going again sometime.
Glad you have fun at the School! - Chris
How many BTU has that burner?
@schoolofwok Hi Jeremy, how does one deal with the fact that so many domestic hobs/ranges are drastically underpowered compared to the commercial ones? How many BTU is yours at home? And how about this one you're using outside? I have an 18K BTU burner on my range but that's nothing close to 105K. Thanks!
How are you outside without sleeves?!
Yum yum yum!
Loved this chicken recipe.
Thank you for sharing. Warm regards.
How about a pinch of MSG ?
Looks delicious ♥ I^ll add some dried chilies 🌶🌶 thanks
Sounds good! - Chris
How many cashews do you use?
😂😂😂 how many u like
We used four tablespoons - Chris
I would use honey instead of sugar and I would add black mushroom and sliced water chestnuts
If I follow the recipe exactly, how many portions is this?
Never mind - it says it on the SoW website. Thanks!! 🙂
Some ideas to manage smoke in apartments/home kitchens I have smoke alarm but I cheat a little pool
Love the carrots and celery I would use chicken thighs sans bone
How much cashew do you use? Your recipe is incomplete 🙄
Four tablespoons of cashews! - Chris
Unglaublich toll gekocht! Wow! Muss ich gleich ausprobieren! Danke
Loved watching on a wok burner!
It was a lot of fun! - Chris
Rice wine vinegar
Looks delicious Jeremy. Hello from Canada.
👏👏👏 fab recipe I have just purchased your new cookbook. Congratulations on its release… a few questions could I use chicken breast in the recipe? any tips to tenderise? Cooking times?
Also what brand of Chinese cleaver do you use? Could you attach a link? How do you maintain it sharpen it with regular knife sharper? Apologies for all the questions… I have only just discovered your channel. I am going to make this and your Cantonese chicken next weekend.
You can use chicken breast if you prefer! We use the School of Wok cleaver, available on our website: schoolofwok.co.uk. We also have a video on our channel on how to sharpen your knives! - Chris
Fish sauce
You know it's good when Jeremy is risking burning his tongue 😂
Happy new year to you all in Covent Garden
Colin Reading
🐞I really don’t like bell pepper. Could I substitute snow peas or Anaheim chili. What do you suggest ? Thanks. 🐞
You can add in any veg you prefer! - Chris
ps I have just seen the link of your shop. Which cleaver and wok are you using in this video? There are several on line. Where do you purchase the free standing gas outside wok and stand? Many thanks and UK wishes - happy new year
Here's a link to the one we bought: www.gardengiftshop.co.uk/outdoor-cooking/wok-burners/complete-outdoor-wok-set - Chris
How do I get the actual 'recipe'. Video looks good, but measurements?
The recipe is in the description - Chris
Wow super fantastic recipe Thank U so much Chef for ur great lovely video 🙏💯👍👌🤩🤗
Thank you! - Chris
So, SO wonderful! I can't wait to try it!
Let us know if you do! - Chris
@@SchoolofWok I did! And it was well received. The only thing that I didn't have was the fat on the thigh; I had boneless, skinless thighs - so it didn't quite sear the way it had done on the video. But I intend to find that the next time I prepare it. Thank you!
Looking forward to cooking this back to back with a Thai chicken and cashew. Love the burner, going to add it to the bucket list!
Let us know if you try it out! - Chris
Danke!
Cook on plane what a little smoke
Love to watch the high heat wokin'
Looks great. Would it work to switch out the chicken for tofu?
Absolutely! - Chris
À link to the burner please ? Didn’t see it in your shop…
We bought ours from here: www.gardengiftshop.co.uk/outdoor-cooking/wok-burners/complete-outdoor-wok-set - Chris
I need to eat this right now, this looks so good! great wo(r)k!
Give it a go! - Chris
No outside smoke alarm to worry about. 😂😂😂
Exactly! - Chris
Awesome stuff! 👌 😊
I bought one of those burners on Amazon beautiful
How do you get it to connect to patio gas though if American
What brand is the wok burner? Can I buy it on Amazon? It seems difficult to find one...
I think it's an eastmann big kahuna xl outdoor wok burner.. not sure where to get one in the UK / EU tho, seems to be an American brand
@@MrJimodoom it's on Amazon, at least here in Spain. I want to get this smoky taste no matter what. Thanks a lot mate !
@@kraftwerk974 you're welcome. I want it in Ireland but it says USA as location of item on Amazon, which means I'd be hit with customs and import duties
We got ours from www.gardengiftshop.co.uk/outdoor-cooking/wok-burners/complete-outdoor-wok-set! - Chris
Another fantastic video
Thank you! - Chris
I’m surprised all those ingredients fit in the wok.
A wok is deep, that's the whole point...
@@galvatrixv not that deep
@@MbisonBalrog Deeper than your egg frying pan. It was the whole point for its invention, to hold more ingredients.
@@galvatrixv still he cut up a lot of ingredients.
@@MbisonBalrog Yes, woks are pretty good inventions aren't they?
Do you guys sell the wok burner?
I'd love to get one
I think it's an eastmann big kahuna xl outdoor wok burner.. not sure where to get one in the UK / EU tho, seems to be an American brand
@@MrJimodoom Thanks, I'm in the USA so I'll look for it.
Ours is from www.gardengiftshop.co.uk/outdoor-cooking/wok-burners/complete-outdoor-wok-set - Chris
Looks amazing !
Thank you! - Chris
Happy new year
Happy new year! - Chris
looks delicious but, isn't high temp cooking bad for your health ? burnt oil and smoke will cause mutagenic chemicals to form, that is what i read but you guys who know wok cooking please tell.
😂Everything is bad for you if not eaten in moderation,.
Yes, maybe, but it's tasty. The only real danger zone is when the wok is smoking before the ingredients go in. I wait until it just starts smoking to add the ingredients. After there's stuff in the pan what you see is mostly steam, not smoke. It is important to use a high smoke point oil though.
Its not like with chargrill and barbecues, in wok cooking nothing is overly burnt. The Chinese have been cooking in woks for thousands of years with no problems.
Use animal fat like ghee or lard. The danger is more from seed oils which are even more rancid at high temperatures.
@@sue.F No, none of what you said makes sense
Nice demo Jeremy! I've learned from you (and others) that getting the mise en place is crucial to good cooking for whatever cuisine you are working with. Bravo! I also like your appearances on the BBC "Kitchen Cabinet"!
How much cashews in recipe? Not listed.
Four tablespoons, we've added it into the description now - Chris
oh another meal with oyster..light and dark soy sauce, cooking wine etc yawn
You've got a point there 😅
Although he did say for this dish he was just using a basic sauce.
Skin on ?? Im out
Looks amazing!
Thanks! - Chris