Brilliant video, have been wondering how to make this for awhile now. Every takeaway that I have used in recent years always use beansprouts in this dish, so will be doing that. Thanks again for the upload.
Yeah many places do, left a comment thinking it was for salt and pepper chicken, then reliase it was for foo young lol, just realised the salt and pepper video today
I've watched a lot of foo young videos from around the world and in many country's its seems they serve it with a (light) gravy. I've never seen that from UK takeaways, just more of a straight omelette - have to say pouring over Chinese curry sauce with it sat on rice makes a thing of beauty!
Loving your work and this channel. Cant wait for the Ribs and Lemon chicken! Maybe you can do a Kung Po Chicken at some point. I did Your curry last weekend and the family said it was even BETTER than our take away (I think the Coconut cream was the secret) so thanks for that and we will be having Beef Curry at least once a week - love it! Thanks again!
I’ve watched the new and now old video. I’m definitely going to be doing a version of both to try it out. What I’ve noticed is at most Chinese restaurants there’s often a lot of sauce/moisture in the carton and it tastes almost like butter- it’s delicious! Is that just the condensation in the carton perhaps? Or could they be adding some kind of sauce? It’s not very oily, just a watery flavourful juice 😂
Thanks for answering, I think you’re both good enough to make a go of this. It’s obvious you’re Mum has much experience and combined with your enthusiasm and knowledge I can’t see why it would fail. I’m personally looking forward to your rib recipe. I personally use hoisin sauce, yellow bean, fermented red bean curd, sugar, rice wine, light soy sauce, fresh garlic and ginger, cassia bark, Sichuan peppercorn
No worries, you guys take the time to comment it's only fair we take the time to reply! And fingers crossed, that a great recipe you have there, at the moment we're just showing people how a standard takeaway does things, but later on we will start showing people how we do things, which is alot different :)
@@royalhighness2616 not stupid at all, takeaways use between 60%-80% chicken breast, thisnis where they get a chicken breast and use a machine to pump it with water, what this does is make the chicken go further but also makes it tender and why you can't replicate the texture with normal chicken breast
@@ZiangsFoodWorkshop aww thank you so much for your reply. It definitely makes sense what your saying. As from experience I have realised when making chicken dishes downstairs have that true Chinese takeaway taste. I have tried velveting don't know if I spelt that correctly but still not same taste
@@royalhighness2616 no worries, it's what we are here for :) and veleting (spelt wrong as I'm treibble at spelling) is only good for what we call hard meats like pork, lamb and beef :)
You two are fab. Amazing dishes and so fun. I'm getting a wok burner installed soon. I'm so excited to cook all your lovely food. This one is high on the list. Thank you so much.
@@ZiangsFoodWorkshop wow you replied. I'm starstruck lol. I will get to cook your more original dishes too. But I spend a fortune on take away, and if I can get half way there I'll be happy. Love you both lots. X
Your channel is the first one I go too for advice on how to cook this type of food and my daughter asked me if I could cook fo young and after watching this hopefully the answer is yes! Many thanks.
@@ZiangsFoodWorkshop I’ve done a good few of your recipes and loved everyone along with my whole family! I have learned so much from you two in the bid to become a great cook! And for that I thank you! Much love! ❤️
Hey you guys - we wobbled out on a lockdown road trip to Porlock Wier for an ice cream and saw your little place - then went to the town and found your takeaway - we really hope you can open up soon. Meanwhile I’ve ordered your cookery book and food goodies- we love takeaway food and with your help can make it our selves healthily. Love to you and Mum and hope your hand is ok The Doves in Devon. 🕊
Got my copy of your book, I'm loving it, this is my next recipe 😋 could you please do a video making banana fritters? I'm having a go at them later, thanks ❤
I'm making this again tonight, but a "special" version... . With chicken, prawns and char sui pork. I'm also going to make the gravy, popular in the US, to go with it. PS., love the way you say, "If you don't do that, it's just an omelette." Made me giggle! 😂
The nice egg foo yungs I've had in the past seemed to have a slight (same colour as the egg) sauce at the bottom of the tub? Some taste like they have garlic in, too. Sorry for all the inquisitive questions. I like cooking :) I'm buying your book. X
The community photos at the end is a nice touch. I will see if I can get my partner to take some photos. Her food always looks like it belongs in a magazine.
Thanks for the video...I like to add a little corn starch and water to the egg mix and also I prefer to turn the omlette over in say four pieces so it holds the chicken and onions together in the egg. What's your thoughts?
Love your videos ive made the Chicken Chow Mein and whole family love it better than our takeaway so tomorrow im gonna try this for lunch cant wait thank you so much :D
I love a Chinese Omelette. Prawn or Crab Omelette in particular, is a regular order for me. Even in shared banquet style meals I usually get to eat most of it by myself. Omelettes out here are inevitably served with a brown sauce. I have read that this is apparently in the American Chinese style. Do you do this in the UK? If so, would you have a preferred recipe for a brown Chinese omelette sauce?
I made your Chicken Foo Young and a cup of Chinese Brown Gravy for breakfast. Absolutely delicious and as good as any I've eaten from a restaurant. Gravy was 1 cup water, 1 tsp Knorr Chicken seasoning, 1 tsp Oyster sauce, 2 tsp Light Soy, 1 tsp Dark Soy, 1 tsp Corn Flour & a pinch salt & MSG. I can't wait to try your Foo Young with prawn and crab. Our crabbing season is starting now.
I cooked this today and it tasted great. Out of interest though, if I were to add mushrooms and bean sprouts to it, would I put them in the wok at the same time as the onions and chicken or later? Thanks you.
Darrell Heywood really glad we could help :) we have a cook book coming out so that’s a perfect way to support us, but if you’re just happy with the videos that great too :)
I cooked this today after following your awesome book, I decided to check the video to see how they compared. almost identical well apart from I added broccoli and sweetcorn :) The book I will say is the perfect companion to your to your channel :)
Mordern science has proven it safer than salt, sugar and fat, the myth have all been debunked. It like using salt, a flavour enhancer, its natually occuring in many veg, aged meat and cheese, soy sauce etc etc
Another great video they are always a pleasure to watch always very informative I realise that you are probably inundated with menu requests perhaps in the future you could do one on dumplings and the various ways of cooking them keep up the good work
My dad's chippy favourite. I'm definitely gonna cook this one. Got my bag of MSG today, so I need to go look for my wok. Thanks for the video. Fingers crossed it comes out as good as yours. ,👍👍
@@josephscott1870 yes we have just shown takeaway grade Char Sui (resturant is different) and have a few videos planned showing people how to use them, we've had over 800 request so far with more every day so is finding the time to make and film them, we work 12-14 hours a day 7 days a week so it's not easy, even when the shop is closed we are working
Here is the recipe I use: Gravy ½ cup chicken stock 1 tbsp light soy sauce 1 tbsp Chinese rice wine Few drops sesame oil Black pepper 1 tsp cornflour dissolved in 4 tsp water To make the egg foo yung sauce, bring the chicken broth to a boil over medium heat. Stir in the soy sauce, rice wine or sherry, sesame oil and pepper if using. Turn up the heat slightly and add the dissolved cornstarch/water mixture, stirring quickly to thicken. Move the saucepan to another burner and keep warm on low heat while preparing the egg foo yung.
looks good, a lot of the foo young i order ends up in layers rather than broken up, Pretty sure the 5-8 locals I have tried over the years just keep it whiole then spatula the lot into the container after it's done.lift, fold, then the bits in the gap.
Help us self publish our book, because we're nobodies we cant get a publishing company to look twice at us. To self publish our book is going to cost alot, as to get them at a resonable price to be able to sell we have to print in the thounsands. If you'd like to support the channel and help us achieve this goal a small donation would really help us reach it. If you would like to donate please click the link www.chinandchoo.com/copy-of-cooking-lessons If you can't or just dont want to donate that fine too, we just really appreciate that you're here watching our content and being part of the #ziangarmy community. Happy cooking, happy eating, Chin and Choo xx
Hi Chin...can you please tell me the name of the music you are playing when you showed the viewer's gallery of what they had cooked? I have been looking for that tune for a long time..and I have no idea what it is called or who it is by. Love your food channel..and I am going to try to make this one :) I always have loads of eggs that need using up
Is there not a sauce you put on . Only a large spoon full, AS my local takeaway has, I had a book called 1000 Chinese recipes and it was in the book, I lost the book, wonder if you herd or no anyone, great thanks guys ..
Can you tell me which wok you used here please? I've seen a few listed underneath the video but I'm not sure which one is being used for this dish. Thanks in advance x
@@ZiangsFoodWorkshop haha thanks! Once I've reversed the fatty liver I'll be making everything of yours! Fried rice... chow mein... fried rice... chow mein....
Oops I hadn’t finished the list but my big clumsy fingers pressed send. Anyway combined with those I marinade the ribs then simmer in the sauce which infuses the ribs. Do that till tender and fry the ribs for the right texture then maybe a bit of golden syrup or sauce of my choice. That’s me. But I’m very interested in yours. Mmm can’t wait
Brilliant again, am binge watching your vids at the moment, I have a question about your foo yung though, everywhere I have had it, it comes out of the container in one big lump, do the takeaways tend to break it up when it still has some wetness maybe and container it up and the heat finishes the cooking, in effect glueing it all together do you think?
Love the vids, thank you. Found the background music to be a bit too high at the beginning on this one. We want to hear your lovely mum too and she's much quieter than you are! :)
Found your Chicken Fu Yung recipe :). Do you know of fried savoury cakes please? We used to have them as children at a Chinese takeaway. They were delicious, struggle to find a recipe x
@@ZiangsFoodWorkshop Thanks. I think they had onions in them, mashed potato and I'm not sure if they had minced fish/shrimp or minced pork in them. They had a smooth /soft consistency, but they were deep fried and crispy on the outside. I found a photo online recently, shall I send it to you, it looked like a savoury cake x
Another brill one guys!!! Ps loved your taste test one more of them would be great if you get the chance😀 (just coz I love your mum's reactions to what she doesn't like!!lol)
Hiya, new subscriber 😁, myself and my husband lv watching you and your mum SOOO FUNNY, thank you both so much for sharing all the tips and recipes, I'm sorry to be a pain but how many adults would this serve? Also I know your very busy but would it be possible for you and your mum to make stir fried mushrooms with onions and carrots in a gravy ( not sure what type of gravy though) 😍 It's under the side portion selection if that helps lol. Keep up the great work and thank you both again, be safe Loraine n Bobby xxxx
@@ZiangsFoodWorkshop sorry for taking so long responding, Thank You, We both really enjoyed the dish LUSH, Its our anniversary on Thursday 33 yrs lol, we always have beef curry, house special fried rice with stir fried mushroom with chips so im going to have a go at making it all from scratch fingers crossed lol.not expecting it to taste like the our local but moneys short n all that lol . THANK YOU BOTH Again XXXX
The boiled chicken prep would be great to see... In my younger days I worked as a delivery driver for a local takeaway and if I remember correctly the chef would coat the diced chicken in a cornflour slurry and boil it in the wok for literally a minute and the results were amazing.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
You can get our Chinses Takeaway Cooking Bible as an eCookbook on amazon kindle app here: amzn.to/3ebLYLZ
As always an easy to follow recipe with some fun along the way. Thank you.
This is so funny. Great to see how great your channel's become over the years.
Always like watching and your Mum's ace.
😊😊😊😊
Best Chinese Takeaway recipies on RUclips!
Love the content and friendly informal style. Thanks and keep up the great work. Really useful for us wannabe cooks!
really glad you're enjoying the content means so much to hear :)
Great video!!
You 2 are amazing you always turn out quality food keep doing what you're doing amazing chefs.👏👏👏💯
Your channel is such a blessing and you're both so lovely, thank you for these videos. x
thank you sooo much, thats amazing to hear!!
Brilliant video, have been wondering how to make this for awhile now. Every takeaway that I have used in recent years always use beansprouts in this dish, so will be doing that. Thanks again for the upload.
Yeah many places do, left a comment thinking it was for salt and pepper chicken, then reliase it was for foo young lol, just realised the salt and pepper video today
Awesome recipe, works a treat, I love foo young
thank you :)
Omg my favourite dish! I only tried it about a month ago now I’m having it twice a week now. Absolutely beautiful dish 😍🥰😘
That’s brilliant 😊😊😊
One of my all time favorite Chinese take away dishes 😁 thanks for posting this recipe mate!
This is exactly what I mentioned in the short, I'll be giving this a try soon!
That looks so good!
Thanks 😊
I love this dish, I haven't seen it for years! Thanks
It's so good!
Thank you so much 👏🏻👏🏻👏🏻
Made it to night fantastic. I added beansprouts. Just like takeaways near us. Gravey ????? What are people on about ? Keep up the good work.
I've watched a lot of foo young videos from around the world and in many country's its seems they serve it with a (light) gravy. I've never seen that from UK takeaways, just more of a straight omelette - have to say pouring over Chinese curry sauce with it sat on rice makes a thing of beauty!
Finally an proper egg foo young recipe thats like what I would get from the takeaway ❤😁
Hi there, I found you by accident, So glad I did as I really enjoyed you’re video.
Plenty of catching up for me now 😊
Welcome! And glad you’re enjoying it!
Only just found this channel. Love watching it.
I took the plunge and bought some msg recently and did the fried rice....Will try this next. 😃
Thanks :)
Lovely people, keep up the great work, much love ❤️
Lovely with rice and curry sauce.
Yes it is :)
Loving your work and this channel. Cant wait for the Ribs and Lemon chicken! Maybe you can do a Kung Po Chicken at some point. I did Your curry last weekend and the family said it was even BETTER than our take away (I think the Coconut cream was the secret) so thanks for that and we will be having Beef Curry at least once a week - love it! Thanks again!
iain munro amazing to hear! Thank you so much for the comment! Kung po is on the list 😊😊
Thank you for sharing your knowledge
paulroe83 thank you for watching 😊😊
I followed this recipe and made it tonight and all of my family adored it!!! They had second helpings!! Thank you so very much indeed! 5 ******
Awesome:)
I’ve watched the new and now old video. I’m definitely going to be doing a version of both to try it out.
What I’ve noticed is at most Chinese restaurants there’s often a lot of sauce/moisture in the carton and it tastes almost like butter- it’s delicious! Is that just the condensation in the carton perhaps? Or could they be adding some kind of sauce?
It’s not very oily, just a watery flavourful juice 😂
Thanks for answering, I think you’re both good enough to make a go of this. It’s obvious you’re Mum has much experience and combined with your enthusiasm and knowledge I can’t see why it would fail. I’m personally looking forward to your rib recipe. I personally use hoisin sauce, yellow bean, fermented red bean curd, sugar, rice wine, light soy sauce, fresh garlic and ginger, cassia bark, Sichuan peppercorn
No worries, you guys take the time to comment it's only fair we take the time to reply! And fingers crossed, that a great recipe you have there, at the moment we're just showing people how a standard takeaway does things, but later on we will start showing people how we do things, which is alot different :)
Have you done the chicken prep video for this yet
no not yet, but will one, its hard as most people can;t get the 80% chicken breast most chinese places use
@@ZiangsFoodWorkshop sorry to sound stupid but what do you mean by 80% chicken breast?
@@royalhighness2616 not stupid at all, takeaways use between 60%-80% chicken breast, thisnis where they get a chicken breast and use a machine to pump it with water, what this does is make the chicken go further but also makes it tender and why you can't replicate the texture with normal chicken breast
@@ZiangsFoodWorkshop aww thank you so much for your reply. It definitely makes sense what your saying. As from experience I have realised when making chicken dishes downstairs have that true Chinese takeaway taste. I have tried velveting don't know if I spelt that correctly but still not same taste
@@royalhighness2616 no worries, it's what we are here for :) and veleting (spelt wrong as I'm treibble at spelling) is only good for what we call hard meats like pork, lamb and beef :)
Just bought your book and its brilliant, what do you and your mom eat.any recipes?
Got some one hear already and will be making more soon
You two are fab. Amazing dishes and so fun. I'm getting a wok burner installed soon. I'm so excited to cook all your lovely food. This one is high on the list. Thank you so much.
Thanks and hope the wok burner is epic :)
@@ZiangsFoodWorkshop wow you replied. I'm starstruck lol. I will get to cook your more original dishes too. But I spend a fortune on take away, and if I can get half way there I'll be happy. Love you both lots. X
Could you please do a video on woks? Carbon, not stick, flat or round bottom? Seasoned or not. Bit of minefield for us. Thanks.
Yes well will at some point :) and we reply to every comment. You take the time to reply so we do :)
@@ZiangsFoodWorkshop ❤
you two have the best cooking videos ever. I always look forward to yr new ones.
Thank you 😊😊😊😊😊
He evening. Love the dises. Do u know Mongolian crispy lamb and pan cakes?
No sorry as mum can’t eat lamb
Your channel is the first one I go too for advice on how to cook this type of food and my daughter asked me if I could cook fo young and after watching this hopefully the answer is yes! Many thanks.
amazing :) hope it works out for you :)
So so delicious ... just had to have it for breakfast ... many thanks. 😋🍺🍎🍏
😊😊😊😊😊
And now on 132k subscribers! Well deserved!
❤️❤️❤️
@@ZiangsFoodWorkshop I’ve done a good few of your recipes and loved everyone along with my whole family! I have learned so much from you two in the bid to become a great cook! And for that I thank you! Much love! ❤️
I do it in a 25 inch frying pan and it's still great. 👍
It’s not the tools it’s the cook :)
@@ZiangsFoodWorkshop I'm yet to match your egg beating skills! 😀
Hey you guys - we wobbled out on a lockdown road trip to Porlock Wier for an ice cream and saw your little place - then went to the town and found your takeaway - we really hope you can open up soon. Meanwhile I’ve ordered your cookery book and food goodies- we love takeaway food and with your help can make it our selves healthily. Love to you and Mum and hope your hand is ok The Doves in Devon. 🕊
Hey, thanks the takeaway is open and the little shop on the weir is opening soon :)
I have worked in nearly every Town and City in the UK and have had a Egg Foo Yun or Chinese omelette , chips and curry sauce in all .
Nice
Which was the best & why?
Got my copy of your book, I'm loving it, this is my next recipe 😋 could you please do a video making banana fritters? I'm having a go at them later, thanks ❤
Yes I'll add that to the list to flim :)
@@ZiangsFoodWorkshop Thanks, Chin, looking forward to seeing it 😀
Great recipe!!! Out of curiosity unrelated but what is the music called from 2:00 I’ve heard it around but can’t find it thanks again
No idea it's free on youtube sound library
I'm making this again tonight, but a "special" version... . With chicken, prawns and char sui pork. I'm also going to make the gravy, popular in the US, to go with it.
PS., love the way you say, "If you don't do that, it's just an omelette." Made me giggle! 😂
😊😊😊
Just made it and it tastes better than the local Chinese. Excellent job.
Awesome thank you :)
Now you have a lot more than 1000!
I’m moving to Somerset in the new year so I will try some street food there 👍
way more lol, and we still can't get over it!
Hi what's the best onions to use in Chinese cooking.. .... love you two.. xx
white onions :)
The nice egg foo yungs I've had in the past seemed to have a slight (same colour as the egg) sauce at the bottom of the tub? Some taste like they have garlic in, too.
Sorry for all the inquisitive questions. I like cooking :)
I'm buying your book.
X
Weve never seen it like that, but many people have asked, we are looking into it :)
If I was to add bean sprouts to a egg foo young, when would you do it ????
Just before the egg goes hard
The community photos at the end is a nice touch. I will see if I can get my partner to take some photos. Her food always looks like it belongs in a magazine.
awesome :) and people have stopped sending photos so we don't have any to put up in our newer videos :(
Just made this today. It's lovely. Better than our local takeaway. But I used mushrooms and they need more salt.
❤️❤️❤️❤️❤️
Great video! I am about to make this as part of a low carb diet! What quantities of onion, chicken and peas are you using please?
It’s all personal but I’d say 1/2 an onion and a hand full of peas :)
Thanks for the video...I like to add a little corn starch and water to the egg mix and also I prefer to turn the omlette over in say four pieces so it holds the chicken and onions together in the egg. What's your thoughts?
Yes we would too, but that’s just how most places near us do it :)
Great.Thanks
no worries :)
😂greatest,you 2 should be on tv
😊😊😊😊
Love your videos ive made the Chicken Chow Mein and whole family love it better than our takeaway so tomorrow im gonna try this for lunch cant wait thank you so much :D
So glad it worked out well for you! :)
Just an update I cooked your chicken foo young so nice missus and I loved it really nice so easy and simple thank you :D
I love a Chinese Omelette. Prawn or Crab Omelette in particular, is a regular order for me. Even in shared banquet style meals I usually get to eat most of it by myself. Omelettes out here are inevitably served with a brown sauce. I have read that this is apparently in the American Chinese style. Do you do this in the UK? If so, would you have a preferred recipe for a brown Chinese omelette sauce?
No we don't have that here in the uk, we sell omelettes but there very much just omelettes :(
I made your Chicken Foo Young and a cup of Chinese Brown Gravy for breakfast. Absolutely delicious and as good as any I've eaten from a restaurant. Gravy was 1 cup water, 1 tsp Knorr Chicken seasoning, 1 tsp Oyster sauce, 2 tsp Light Soy, 1 tsp Dark Soy, 1 tsp Corn Flour & a pinch salt & MSG. I can't wait to try your Foo Young with prawn and crab. Our crabbing season is starting now.
@@gdlivo3353 amazing! We love to hear this k8nd of thing and see no people change stuff to their taste! Hope all is good in the land of oz!
@@gdlivo3353 Sounds lovely!
No-one can cook omelette like the Chinese, looks delicious.
😊😊😊😊
We like to add charsiu, bean sprouts, green onions, shoyu and a little oyster sauce here in Hawaii! I’ll have to try your way for fun.
The UK takeaway way is very simple, but it's basically fast food, this isn't the best way of doing :)
A Chinese takeaway near me has an open kitchen. Is this a good sign it’s a good takeaway do you think?
No but it’s fun to watch, China chef in Plymouth has the same, food wasn’t brilliant but was fun for people to see
@@ZiangsFoodWorkshop ok lol
I love all your dishes. Do you make crab foo yung? My dad used to order it in the late 80s or early 90s. Now we can't find it on any menu. Thankyou
You never know your better than so called celebrity chefs
Lol maybe one day some one on the telly box will.see us and give us a show, but the chances are very very small
Wisk and a power drill for mixing huge amounts of eggs
seen that on stunt food channels years ago
I cooked this today and it tasted great. Out of interest though, if I were to add mushrooms and bean sprouts to it, would I put them in the wok at the same time as the onions and chicken or later? Thanks you.
Later let the chicken brown a bit then add your mushrooms for a minute then add the bean spouts
Thanks so much for your response, I'll give it a try. Keep up the good work; I've learned a lot from your videos. :)
Darrell Heywood really glad we could help :) we have a cook book coming out so that’s a perfect way to support us, but if you’re just happy with the videos that great too :)
I cooked this today after following your awesome book, I decided to check the video to see how they compared. almost identical well apart from I added broccoli and sweetcorn :) The book I will say is the perfect companion to your to your channel :)
Thank you :) and im not a fan of broccoli, you ether love it or hate it
@@ZiangsFoodWorkshop Lol Yea fair shout I cant stand Brussels sprout would never find me putting those little green demons in food ether :)
Ken Cox 😂😂😂😂
Looks so good but why the use of MSG?
Mordern science has proven it safer than salt, sugar and fat, the myth have all been debunked. It like using salt, a flavour enhancer, its natually occuring in many veg, aged meat and cheese, soy sauce etc etc
@@ZiangsFoodWorkshop Thanks for the info ...loving your channel :)
Another great video they are always a pleasure to watch always very informative I realise that you are probably inundated with menu requests perhaps in the future you could do one on dumplings and the various ways of cooking them keep up the good work
My dad's chippy favourite. I'm definitely gonna cook this one. Got my bag of MSG today, so I need to go look for my wok. Thanks for the video. Fingers crossed it comes out as good as yours. ,👍👍
Please make sure you do let us know :)
Nice personalities love from Trinidad and Tobago.
Thank you :) and you're the 1st commenter we've had from that part of the world, hope life is sweet out there :)
@@ZiangsFoodWorkshop Life here is Hot, Sweet and Spicy. I love your cooking and natural smiles.
Thank you, me and mum never really stop smile, my nick name for awhile was smiler :)
In some takeaways, there's a kind of thin gravy. Have they done something different?
Check out our lastest version of this that had Garvey in, released about 3 weeks ago
thanks for this i subbed, chicken foo yung with curry sauce is one of my favourite dishes from the takeaway! interesting to see how its made :)
Thanks for stopping by and a even bigger thanks for the sub, really helps us out :)
@@ZiangsFoodWorkshop not sure if you have done this already but do you have any plans on showing any char sue dishes?
@@josephscott1870 yes we have just shown takeaway grade Char Sui (resturant is different) and have a few videos planned showing people how to use them, we've had over 800 request so far with more every day so is finding the time to make and film them, we work 12-14 hours a day 7 days a week so it's not easy, even when the shop is closed we are working
@@ZiangsFoodWorkshop yeah understood, good luck and in the mean time i will enjoy watching some more videos!
Interesting. The Egg Foo Young served here in North America includes a gravy-based sauce. Any idea how to make that?
No we've never been to the states and your guys takeout is really different for ours
Ziang's Oriental Food Workshop Good to know. I'm Chinese myself. I'm really interested to learn the differences. Happy Holidays!
@@willchu same here, if our channel ever takes off we want to do a mini series in the states of how different the food is, would be cool too see
Here is the recipe I use:
Gravy
½ cup chicken stock
1 tbsp light soy sauce
1 tbsp Chinese rice wine
Few drops sesame oil
Black pepper
1 tsp cornflour dissolved in 4 tsp water
To make the egg foo yung sauce, bring the chicken broth to a boil over medium heat. Stir in the soy sauce, rice wine or sherry, sesame oil and pepper if using. Turn up the heat slightly and add the dissolved cornstarch/water mixture, stirring quickly to thicken. Move the saucepan to another burner and keep warm on low heat while preparing the egg foo yung.
This sound goooooooood :)
looks good, a lot of the foo young i order ends up in layers rather than broken up, Pretty sure the 5-8 locals I have tried over the years just keep it whiole then spatula the lot into the container after it's done.lift, fold, then the bits in the gap.
Help us self publish our book, because we're nobodies we cant get a publishing company to look twice at us. To self publish our book is going to cost alot, as to get them at a resonable price to be able to sell we have to print in the thounsands. If you'd like to support the channel and help us achieve this goal a small donation would really help us reach it. If you would like to donate please click the link www.chinandchoo.com/copy-of-cooking-lessons
If you can't or just dont want to donate that fine too, we just really appreciate that you're here watching our content and being part of the #ziangarmy community. Happy cooking, happy eating, Chin and Choo xx
Nice chicken foo young👍👍 Yeh like the pics lol
Thanks for sending them! you tried the curry powder yet?
Going to make this for my tea tonight
Awesome let us know how you get on :)
Had it and it was mega really easy to make to .
You are adorable and you have such a sweet mom!!!
Thank you and mum is awesome 😊😊😊
Hi Chin...can you please tell me the name of the music you are playing when you showed the viewer's gallery of what they had cooked? I have been looking for that tune for a long time..and I have no idea what it is called or who it is by. Love your food channel..and I am going to try to make this one :) I always have loads of eggs that need using up
Its just free music from the youtube library
@@ZiangsFoodWorkshop Ok... I will try to look for it
I’ll look when I get a chance, if you could tag the time stamp you hear it at it would make a 2 hour job 5 mins :)
Thanks Chin.. It starts after 10:44 to the end of the video :) That would be great..if you have time that is..no rush. I know you are so busy
Hi there! What did you mean by saying that it 'didn't catch'?
Catching in where the stuff in the wok sits for a time and slightly chars
Is there not a sauce you put on . Only a large spoon full, AS my local takeaway has, I had a book called 1000 Chinese recipes and it was in the book, I lost the book, wonder if you herd or no anyone, great thanks guys ..
Yeah some place use a sauce, but not many in the south do
Can you tell me which wok you used here please? I've seen a few listed underneath the video but I'm not sure which one is being used for this dish. Thanks in advance x
This was so long ago I don’t even think we have that wok now, sorry I can’t remember:(
Thanks... no problem x
Just like the chinese!!! ❤
😊😊😊😊
Oh yes happy new year
happy new year to you too!
I'm on a low carb diet for my fatty liver. Thank you for providing my breakfast for the next 6 months!!!!
Haha amazing, not the liver but the that you'll be eating our recipes for breakfast :)
@@ZiangsFoodWorkshop haha thanks! Once I've reversed the fatty liver I'll be making everything of yours! Fried rice... chow mein... fried rice... chow mein....
Oops I hadn’t finished the list but my big clumsy fingers pressed send. Anyway combined with those I marinade the ribs then simmer in the sauce which infuses the ribs. Do that till tender and fry the ribs for the right texture then maybe a bit of golden syrup or sauce of my choice. That’s me. But I’m very interested in yours. Mmm can’t wait
Brilliant again, am binge watching your vids at the moment, I have a question about your foo yung though, everywhere I have had it, it comes out of the container in one big lump, do the takeaways tend to break it up when it still has some wetness maybe and container it up and the heat finishes the cooking, in effect glueing it all together do you think?
Maybe where you are the don’t break it up, can’t tell unless I see it
Keep up good work. From Essex
So glad you enjoy the videos! Never been to Essex, but heard good things :)
Really want to try your technique as Ive tried to make chicken foo young before but with no success.. can I get away without using MSG ? Thanks JJ
Yeah sure but it will he missing that flavour, msg is a huge part of replicating that flavour
@@ZiangsFoodWorkshop thank you for quick reply sorry didnt see your reaponse quicker. I will use it. Also what oil do you use ? Thanks Joe
so he didnt say to spread it out thin but is that important? also how do you make i t in a square shape
I love your mum xx
Mum is awesome 😊😊😊😊
Mmmmmm, my favourite!! The one thing I need is sweetcorn soup..... 😋
Love the vids, thank you. Found the background music to be a bit too high at the beginning on this one. We want to hear your lovely mum too and she's much quieter than you are! :)
This video is nearly 3 years old lol
Found your Chicken Fu Yung recipe :). Do you know of fried savoury cakes please? We used to have them as children at a Chinese takeaway. They were delicious, struggle to find a recipe x
We know afew but what do you mean as there are loads of types :)
@@ZiangsFoodWorkshop Thanks. I think they had onions in them, mashed potato and I'm not sure if they had minced fish/shrimp or minced pork in them. They had a smooth /soft consistency, but they were deep fried and crispy on the outside. I found a photo online recently, shall I send it to you, it looked like a savoury cake x
Cool vid. If you get a chance sometime could you talk about seasoned oil that takeaways use, how its made etc? Thanks for all the great info so far!
Paddy Whack yeah sure
Looks good 👍
Thank you :)
Guys! Great vids but is there anywhere I can get an ingredient list and method please?
Thanks :)
In the book I guess?
Another brill one guys!!! Ps loved your taste test one more of them would be great if you get the chance😀 (just coz I love your mum's reactions to what she doesn't like!!lol)
E Hop 😂😂😂😂 ok cool we will get on that!
Just ordered MSG so looking forward to trying out your recipes. Do you always use vegetable oil or do you ever use sesame seed oil?
Always veg oil :)
Hiya, new subscriber 😁, myself and my husband lv watching you and your mum SOOO FUNNY, thank you both so much for sharing all the tips and recipes, I'm sorry to be a pain but how many adults would this serve? Also I know your very busy but would it be possible for you and your mum to make stir fried mushrooms with onions and carrots in a gravy ( not sure what type of gravy though) 😍 It's under the side portion selection if that helps lol. Keep up the great work and thank you both again, be safe Loraine n Bobby xxxx
Thats a great question, if youbare using this as a stand alone dish then 1 person, if you have rice and chips etc then 2-3
@@ZiangsFoodWorkshop sorry for taking so long responding, Thank You, We both really enjoyed the dish LUSH, Its our anniversary on Thursday 33 yrs lol, we always have beef curry, house special fried rice with stir fried mushroom with chips so im going to have a go at making it all from scratch fingers crossed lol.not expecting it to taste like the our local but moneys short n all that lol . THANK YOU BOTH Again XXXX
Yesssssssssssssss!!! And BBQ ribs coming too?! You are awesome people 💖
MrCurry yes at some point we will, its on the list already 😊
The boiled chicken prep would be great to see... In my younger days I worked as a delivery driver for a local takeaway and if I remember correctly the chef would coat the diced chicken in a cornflour slurry and boil it in the wok for literally a minute and the results were amazing.
Yes many places will do it like that :)
What is in a cornflour slurry? (Obviously cornflour 😂) but anything else?
@@coom0004 and water
@@ZiangsFoodWorkshop thank you...will look to see if I have any water in the cupboard 😂😂
@@coom0004 🤣🤣🤣
One of my favourites... mmmm
its a good one :)
Chicken foo yung,, curry sauce @ salt@pepper chips,, HEAVEN !!😍😍
Just yes! :)