Don powell , the chicken is coated in potato starch to keep it moist and succulent, its called velveting , its a very old technique used in eastern and more recently in western cooking , try it.
Still the best receipt! The secret is how the chicken was marinated and cooking on the highest heat setting. I went to your website for details since the video is a little hard to follow, but this beats all the rest out there. Thank you!
I tried this today. Great success! This receipt is easy to follow and it turn out awesome! Smell great, taste delicious! First try and I beat the restaurants! I used arrow root starch instead of corn starch (GMO). I also used celery instead of water chest nut. Thank you!
Thanks so much for your videos Khoan Vong. You are the real deal and I love watching your cooking skills. I'll be trying the Chop Suey dish tonight but boy do I wish I had that high pressure gas ring that you use. I'll be watching lots more. Not anywhere near London are you? Subscribed.
have you a chicken with mushroom recipe??...I tried it with hoi sin sauce but it was very sweet and also there was no sauce left in the wok like they do in the Chinese takeaway....what do you think I did wrong??...thanks..your Scottish fan.... :)
Khoan Vong When you get time Khoan any chance of showing us a king prawn cashew nut please ? That's about my favorite ever next to General Tso's or crispy beef :)
I started combining the liquids in advance, water, sauces, wine, as it's easier to measure and be well prepared for the cook. Do you think I loose anything in the final flavour doing this? My initial thought was that everything is happening so quick that it would make no difference, but I notice you have a general order for adding the sauces and wonder if there is reason behind this?
good idea of first combining the ingredients and condiments , it saves a lot of messing about. best not with dark soy sauce and wine. the rest is ok. since you have been watching my videos.. you can combine anything after the liquid has been added. dark soy sauce and wine best go in first.
I'm intrigued, why? My guesses... dark soy benefits from cooking, dark soy to impregnate meat and give flavour to meat and not to sauce, wine to boil off alcohol. Am I anywhere near? Why add dark soy & wine before liquid? Can you tell I'm not a chef :-)
what brand of oyster sauce would you recommend and also pepper powder, i have used tiger oyster sauce but its not working for me, nearly seen all of your videos and i'm putting the salt and pepper mix with crushed chilli on everything my family love it goes great on potato wedges with some dipping sauces thanks for all your uploads, like yan can cook but better
Hello, like your vids very much well all of them very interesting and educational....How many orders do you get on a busy day or in an hour when the orders are called in.
Hello, thank you for the recipe. But i have some questions: You use potato starch to soften chicken meat, are there any other methods to soften it ? You boil the chicken in water, why ? I find it difficult to make some chinese/vientnamese dishes at home, and most of the time, the meat is not soft, or i don't get a good flavour. And also, to make a good rice that sticks well, without a rice coocker, how can you do it ? Thank you very much for the response.
Great cooking again chef! Tried to make your special omellete the other day, didnt look as good, is there anything you add to your jug of egg mixture? Or is it just 100% eggs?
Is potato starch the same a corn flour? As I can not find potato starch in any supermarket near me, and the Chinese Cash and Carry near me only doing corn flour/starch.
Hi chef..., please advise me, if i will use squids to replace the chicken what would be the treatment to the squids in order that the squids would not bite like rubber... thanks.
watch my squid dish for cooking method. you can use squid instead, if you cook it this way it should not be too rubbery. just don't cook it for too long.
I'm a little curious as to what brand of soy sauce would you use/recommend? We ran out and bought "Lee Kum Kee" and it has completely different (much stronger) taste to what we were using. (Wing yip's own brand). The wing yip soy gave us the takeaway taste we're used to and the lee kum kee gave us a completely different taste!
Khoan Vong Thanks for the advice, bought some WY light & dark soy this week and the flavour came back to the normal "takeaway" flavour we're used to. The LKK dark soy seemed a lot stronger in that in turned the whole dish a very dark colour compared to WY. I guess like you say we could have experimented and altered amounts, but I have a method (well, your method - just adapted for my memory!) that gives me the takeaway taste every single time, so it's just easier to go back to the brand I know works for me! Keep up the good work! :)
if i could cook like that i would not be watching it, but it would be nice to have a chef using his expertise rather then me stuggling with my pots and pans. Khoan Vong
Khoan, if you could please explain me what is the point of coating the chicken in potato starch and than boiling it in water? just trying to understand what effect does it give. Wouldn't water wash away the potato starch ?
it give the chicken a bit of silkiness. If you put it in boiling water it would bind to it. Also I haven't marinate it with salt and soy sauce. I use it in the cooking stage and thicken the sauce. This binds the flavor to the meat. Cooking with water is less messy and with overall lower Calorie content. Because I did not marinate with salt and soy sauce it is also lower in sodium but still taste great. Try it and see the result Inth.
lol im ill since 5 days and i cant eat anything. im watching Videos of food while these days and I'm not getting hungry but I want to eat all things I see.
Hey Frank, do you have a stove like this guy? Howzabout you Bruno do you have a stove like this guy? Does any of you guys have a stove like this guy? Hey ya know how much of whatever he used? Hey Mary,,,,,,,,, how much Soya do I use, any idea? WTTF.. what a waste, I didn't learn a dam thing
![Eminem - Like My Shit [Official Audio]](http://i.ytimg.com/vi/vx_IMvFkrfA/mqdefault.jpg)
Don powell , the chicken is coated in potato starch to keep it moist and succulent, its called velveting , its a very old technique used in eastern and more recently in western cooking , try it.
Still the best receipt! The secret is how the chicken was marinated and cooking on the highest heat setting. I went to your website for details since the video is a little hard to follow, but this beats all the rest out there. Thank you!
Hi Khoan
Asked you to do this for me last week, really appreciate you doing it as it is one of my favourite meals.
Many thanks
Graham
I am very impressed with your technique... as well as your wok work... that must be hard to master except that you do it everyday...
I tried this today. Great success! This receipt is easy to follow and it turn out awesome! Smell great, taste delicious! First try and I beat the restaurants! I used arrow root starch instead of corn starch (GMO). I also used celery instead of water chest nut. Thank you!
Thanks for your feedback Kim:)
Khoan Vong What is the trick to made really soft beef like in the Chinese restaurant? Do you have a video on a beef receipt? Thank you!
Kim Ngoc Doan baking soda. Use 1g for every 100g of beef in the marinate.
Khoan Vong Thank you!
@@KhoanVong can you please do a video explaining about the baking soda to soften the meat?
Nice video chef, I'm a big fan of yours,
I bought your ebook ,
Keep up the good work
Thanks Mike:)
Just stumbled upon your channel today, Khoan. Really enjoying your vids so far and looking forward to making a few dishes soon.
welcome to my channel.
Really like the way you cook and prepare Thank you for sharing
yet another good recipe thank you chef x
thanks for watching :)
Thanks so much for your videos Khoan Vong. You are the real deal and I love watching your cooking skills. I'll be trying the Chop Suey dish tonight but boy do I wish I had that high pressure gas ring that you use. I'll be watching lots more. Not anywhere near London are you? Subscribed.
looks good ..usually i get more bean spouts but thsts just me ...killer dish
Looks delicious khoan, def gonna make this at the weekend
got recipe on my blog with link above:)
Hi there, looking forward to making this bit I can't seem to access your website, it says servers are down?
Please do a beef and tomato video, I would love to see that!
Excellent , as usual!
Thanks for posting this.
have you a chicken with mushroom recipe??...I tried it with hoi sin sauce but it was very sweet and also there was no sauce left in the wok like they do in the Chinese takeaway....what do you think I did wrong??...thanks..your Scottish fan.... :)
i think i may have one uploaded bill.
great video Khoan , bring on the black pepper sauce dish!
Haven't eaten a chippy meal since watching your vids Khoan, I'm sure they are missing me cheers m8 :)
:) That's great. Chop suey has lots of veggies !
I also include link for the recipe
Thanks for watching!
Khoan Vong When you get time Khoan any chance of showing us a king prawn cashew nut please ? That's about my favorite ever next to General Tso's or crispy beef :)
like the way u cook sir, God bless
thank you.
I started combining the liquids in advance, water, sauces, wine, as it's easier to measure and be well prepared for the cook. Do you think I loose anything in the final flavour doing this? My initial thought was that everything is happening so quick that it would make no difference, but I notice you have a general order for adding the sauces and wonder if there is reason behind this?
good idea of first combining the ingredients and condiments , it saves a lot of messing about.
best not with dark soy sauce and wine. the rest is ok.
since you have been watching my videos.. you can combine anything after the liquid has been added.
dark soy sauce and wine best go in first.
I'm intrigued, why? My guesses... dark soy benefits from cooking, dark soy to impregnate meat and give flavour to meat and not to sauce, wine to boil off alcohol. Am I anywhere near? Why add dark soy & wine before liquid? Can you tell I'm not a chef :-)
You added at 2:51, salt, flavour enhancer and sugar, right? specially mindful in sugar since it's not listed anywhere (comments or blog).
I'd like mine with beef please. My old standby. Delish!
ok,
what brand of oyster sauce would you recommend and also pepper powder, i have used tiger oyster sauce but its not working for me, nearly seen all of your videos and i'm putting the salt and pepper mix with crushed chilli on everything my family love it goes great on potato wedges with some dipping sauces thanks for all your uploads, like yan can cook but better
I'm gonna make it today
I'm so excited
Brilliant yes, yes, yes. Would you ever add oyster sauce or is that a NO NO.
Just bought two cleaners one for meat one for veggies. Thanks. I think they'll be easier to handle than knives.
Great video. 😎☝️🐓🍜🍜
Thanks:)
looks delicious
Do you have a rewritten recipe? The link doesn't work.
Hi Tabitha, I have put it on the description section. My old domain was lost, that's why you couldn't opened it.
The link is fully working now.
pretty good
thanks
Where are you based? I wouldnt mind popping down to your takeaway and trying the real deal. ;)
HU3 6SZ Vongs Kitchen :)
Hello, like your vids very much well all of them very interesting and educational....How many orders do you get on a busy day or in an hour when the orders are called in.
too many.
Great cooking,where can i get one of them cleavers mate?
Thanks You Bro .. i will try my lunch
Hi khoan .
love the videos and all the dishes.
can you tell us what kind of wine and what kind of pepper to use please ?
thank you.
+Edward Kelly I use black pepper powder and rice wine... but shao xing is the one I usually tell people to use because that is more well known Edward.
+Khoan Vong thanks khoan.
Khoan, in the big pot, is it just water or is it your in house stock ? Just made this dish & im just abt to devour it ;)
this one is just water. Stock would give better flavor.
how was your dish?
Really enjoyed it khoan, very tasty
Hello, thank you for the recipe. But i have some questions:
You use potato starch to soften chicken meat, are there any other methods to soften it ?
You boil the chicken in water, why ?
I find it difficult to make some chinese/vientnamese dishes at home, and most of the time, the meat is not soft, or i don't get a good flavour. And also, to make a good rice that sticks well, without a rice coocker, how can you do it ?
Thank you very much for the response.
potato starch don't soften the meat. it give a silky texture. boiling it cooks faster.
Looks great. Thank you
Thanks for watching!
Very nice
Great cooking again chef! Tried to make your special omellete the other day, didnt look as good, is there anything you add to your jug of egg mixture? Or is it just 100% eggs?
No just the egg. You need to get the wok quite hot and maybe use bit more oil.
Great vid! Love Chinese food, can u make a vid on how to make sesame prawn toast?
I do have one uploaded a while back Jief.
Is potato starch the same a corn flour?
As I can not find potato starch in any supermarket near me, and the Chinese Cash and Carry near me only doing corn flour/starch.
If use corn flour/starch is fine for thickening the sauce.
Hi chef..., please advise me, if i will use squids to replace the chicken what would be the treatment to the squids in order that the squids would not bite like rubber... thanks.
watch my squid dish for cooking method.
you can use squid instead, if you cook it this way it should not be too rubbery. just don't cook it for too long.
Hi When you cook the chicken is that just in boiling water first before you rinse.
yes Susan, blanch in water for few minutes. I have put the recipe on description section.
@@KhoanVong Thankyou I love your channel
were is descrition seection
Thanks will try that!
I'm a little curious as to what brand of soy sauce would you use/recommend? We ran out and bought "Lee Kum Kee" and it has completely different (much stronger) taste to what we were using. (Wing yip's own brand). The wing yip soy gave us the takeaway taste we're used to and the lee kum kee gave us a completely different taste!
Stick with Wing Yip if that is to your preference; they are more or less the same. Maybe LKK is more salty, you can put a bit less in I suppose.
Khoan Vong Thanks for the advice, bought some WY light & dark soy this week and the flavour came back to the normal "takeaway" flavour we're used to. The LKK dark soy seemed a lot stronger in that in turned the whole dish a very dark colour compared to WY.
I guess like you say we could have experimented and altered amounts, but I have a method (well, your method - just adapted for my memory!) that gives me the takeaway taste every single time, so it's just easier to go back to the brand I know works for me!
Keep up the good work! :)
YOU SHOULD TRY THE CANTONESE FOOD MADE OUT HERE AT MEXICALI BRO HAHAHA
nice one Khoan
thanks Steve
Nice
Very nice
99 video's Khoan! What is 100 going to be...? (something spicy) I appreciate the effort you go too, thank you.
When I get a chance; I promised a guy to do a black pepper dish, so that's my next upload. That's spicy:)
if only i could teleport that plate of food into my stomach.
+ThUrT EilNo haha.. until then you just have to make it at home.or maybe if you win the lotto I can be your private chef :)
if i could cook like that i would not be watching it, but it would be nice to have a chef using his expertise rather then me stuggling with my pots and pans. Khoan Vong
Hello chef , what is difference between chicken chowmin and chicken choupsey
chow mein is noodle. choip suey in a take away ia mainly bean sprouts.
Thats nice.👌
cant be made at home!
you need the high flame burner!
Khoan, if you could please explain me what is the point of coating the chicken in potato starch and than boiling it in water? just trying to understand what effect does it give. Wouldn't water wash away the potato starch ?
it give the chicken a bit of silkiness. If you put it in boiling water it would bind to it. Also I haven't marinate it with salt and soy sauce. I use it in the cooking stage and thicken the sauce. This binds the flavor to the meat. Cooking with water is less messy and with overall lower Calorie content. Because I did not marinate with salt and soy sauce it is also lower in sodium but still taste great.
Try it and see the result Inth.
What is in that big pot in front of the wok is that stock?
Yeah kinda stock.
Khoan Vong so the chicken is blanched and the veggies as well this is a oilless dish then?
Dan Webster only enough to fry the dish Dan, about 2 tablespoon.
I been watchin to see when you add the oil you purty fast
Dan Webster LOL! Yeah. Got to be with that burner.
that was awesome :D
Paul Bucy Thanks Paul:)
lol im ill since 5 days and i cant eat anything. im watching Videos of food while these days and I'm not getting hungry but I want to eat all things I see.
+Der Quoten Türke Hope to get well soon Der... and try some of these dishes. I am sure you will like it :)
Can you do chicken satay please mate I brought your book
I have a King prawn sate uploaded Luke, that version is with Jimmy sate sauce brand. The version I sell at the shop is different.
No garlic?
no, you can add garlic to it.
white powder you call flavor ...what is this ?
+jasenka tosic its MSG
Probably mag
Do you use msg?
Yes he does...
what the actual fuck is that stove you are using!? it looks and sounds like a torture instrument lol
I tried making some and I failed :( . Chinese food is the best tho :)
The volume is really quiet on your vids
it's my older videos, yeah, the audio weren't great.
The Fuel cost will Be more than The meal itself.
possibly
needs to work on his presentation skills and personal and communication skills. barley audible. Such a charming bunch of people.
Yes, can't really hear what he's saying
Just put a lil system of a down
No your supposed to grab a brush and put a little makeup
Theirs a joke to be made here, but I’ll pass.
Hey Frank, do you have a stove like this guy?
Howzabout you Bruno do you have a stove like this guy?
Does any of you guys have a stove like this guy?
Hey ya know how much of whatever he used?
Hey Mary,,,,,,,,, how much Soya do I use, any idea?
WTTF.. what a waste, I didn't learn a dam thing
Sorry, nothing is,is,,, forget it you dont make like we would understand... Stay in you kitchen it doesn't help us.