😆 It's a combination of really big frosted glass windows and some LED COBs. The studio was built for photography, not video, so it's not ideal. The problem with the windows is that I can only shoot on sunny cloudless days or overcast days. On days where the sun goes in and out of clouds (most days here in Tokyo), I either can't shoot or have to spend hours in post production fixing the white balance and exposure frame by frame.
To be honest Marc, I had taken out a chicken breast off the freezer and was hesitant what to do. I finally switched from salad to your dish recipe. What a coincidence 👍
Hi Elyzabeth, the short answer is yes, but it has disadvantages. For the long answer go check out the recipe post on my site for this (link in description). I always give a more detailed explanation of the ingredients and possible substitutions in the written post.
Wow Marc your technique was fantastic the food looks amazing I'm going to make this dish I'll let you know how it came out the only thing is is my doctor cut me off rice and grains bread noodles so I have to change my entire diet to basically vegetables and meat I eat some vegan food but I'm not vegan I eat meat and I love tofu so maybe I can adjust some of your recipes to where I don't use the rice but other than that everything's fantastic dude brother you take care and I'll see you on the next one LOL your friend at the states Nicholas
Thanks Nicholas! You could serve this with rice substitutes like quinoa, or cauliflower rice. It also has enough veggies that you could eat it by itself (thought it's nice to have something to soak up the sauce).
@@NoRecipes I like to make the sauce a little thicker so I can get as much of it to cling to the meat and veg as possible. I just reduce the amount of liquid. I have been eating steamed cauliflower with everything, but I really don't like cauliflower rice. I prefer florets. Steamed green beans are great, too. The extra veggies make it very filling!
@@NoRecipes thank you Marc and Kathy you've given me some great ideas and I really do appreciate your guys's feedback thank you very much I'm really grateful. Your friend in the states Nicholas God bless you mark God bless you Kathy and again thank you thank you thank you ❤️❤️❤️❤️😊
Thanks for the concern. We got a good long shake here in Tokyo, but it wasn't too serious here. Most of the damage happened up north near where the 2011 quake hit.
Nice video man! I really like panning shot over the ingredients, really clean and smooth look
Thanks!
Marc thanks for this recipe i.like stir fry as well, im adding this to.my recipe for this week. 😎 have aa great day ahead.
You're welcome! I hope you enjoy it Judy!
Delicious recipe
Thanks for sharing
Have a nice day
Stay safe and stay blessed
You're welcome, and thanks!
Looks great Marc.
Thanks!
Mouthwatering performance as usual! =)
Thank you my friend!
@@NoRecipes Always a pleasure!! =)
Thank you, this really is comfort food, but with the advantage of being healthy at the same time. How awesome is that?
You're welcome! I hadn't really thought about it that way, but it does have a ton of veggies😄
I like your garlic cutting tip & chicken marinated tip. I will definitely try this recipe. Thank you 😊
I'm glad to hear the tips were helpful! I hope you and your family enjoy this!
There are some great techniques here that could be incorporated into other recipes. Velveting the chicken gives me ideas. Love this recipe too!
Velveting is useful for any protein that easily dries out (fish, shrimp, lean meats, etc). Glad the techniques could help inspire😀
I'm always amazed at how lit up your place is-
my dude, where do you live? on the SUN???
😆 It's a combination of really big frosted glass windows and some LED COBs. The studio was built for photography, not video, so it's not ideal. The problem with the windows is that I can only shoot on sunny cloudless days or overcast days. On days where the sun goes in and out of clouds (most days here in Tokyo), I either can't shoot or have to spend hours in post production fixing the white balance and exposure frame by frame.
Wow! This looks amazing I love these dishes since I enjoy salads a lot. I can definitely make this. Thanks
Thanks Leslie, this does have a lot of veggies😄 I hope you enjoy it!
Excellent recipe Marc ! Prepared and tried, outcome was succulent !!!
Wow that was quick! I'm glad you enjoyed it!
To be honest Marc, I had taken out a chicken breast off the freezer and was hesitant what to do. I finally switched from salad to your dish recipe. What a coincidence 👍
Never knew the kanji for MooGoo Gai Pan until today!
Why would you want the Japanese spelling for a Chinese dish?
Made this for dinner tonight. Food comes out REALLY good when you follow directions correctly! 😁 ... Oi! Hubster just went for thirds! Yay!!
😄 I'm glad to hear it was well received!
I don’t have potato starch. Can corn starch be used instead ?
Hi Elyzabeth, the short answer is yes, but it has disadvantages. For the long answer go check out the recipe post on my site for this (link in description). I always give a more detailed explanation of the ingredients and possible substitutions in the written post.
Wow Marc your technique was fantastic the food looks amazing I'm going to make this dish I'll let you know how it came out the only thing is is my doctor cut me off rice and grains bread noodles so I have to change my entire diet to basically vegetables and meat I eat some vegan food but I'm not vegan I eat meat and I love tofu so maybe I can adjust some of your recipes to where I don't use the rice but other than that everything's fantastic dude brother you take care and I'll see you on the next one LOL your friend at the states Nicholas
Thanks Nicholas! You could serve this with rice substitutes like quinoa, or cauliflower rice. It also has enough veggies that you could eat it by itself (thought it's nice to have something to soak up the sauce).
@@NoRecipes I like to make the sauce a little thicker so I can get as much of it to cling to the meat and veg as possible. I just reduce the amount of liquid. I have been eating steamed cauliflower with everything, but I really don't like cauliflower rice. I prefer florets. Steamed green beans are great, too. The extra veggies make it very filling!
@@NoRecipes thank you Marc and Kathy you've given me some great ideas and I really do appreciate your guys's feedback thank you very much I'm really grateful. Your friend in the states Nicholas God bless you mark God bless you Kathy and again thank you thank you thank you ❤️❤️❤️❤️😊
I just looked up the kanji 蘑 and it turns out that in Japanese, it's, "Hiratake." My world just started to make so much more sense. hahahaha
Velveting cheaper,tougher cuts of beef works great as well.
Hi Kevin, yep, it works with any lean meat, but it won't tenderize connective tissue, so it doesn't work for all cheap cuts.
First ^^
I hope you are ok. Japan had an earthquake.
Thanks for the concern. We got a good long shake here in Tokyo, but it wasn't too serious here. Most of the damage happened up north near where the 2011 quake hit.
Either you're genuinely this positive of a person, or you lined up some cocaine huffed that shit down. Great video though
Thanks! The only white powder I used in this recipe was potato starch 😆
@@NoRecipes lol nice
@@NoRecipes 🤣