I wish I was younger and healthier. At 73 with residual from a stroke unable to cook and love your recipes. I wish you tube was sooner when I would have been able to benefit from your recipes. I don’t miss a one. Your are amazing cook and teacher. Thank you.
I spent the last year in and out of the hospital and was critically ill. Mandy here and other RUclips chefs like Pasta Grannies, CookingShooking, and Cooking Tree kept me sane. All the nurses and techs were asking me why was I always watching cooking shows when I couldn’t eat or try the recipes, but I told them it reminded me of happier times when I did cook every day. So even with a stroke, maybe you could get a helper in the kitchen to help you with all the steps you find impossible to do by yourself? You would still have the fun of making something delicious but be safe - and you’d make good memories with your helper. My children love to cook with me, so maybe a grandchild or neighbor’s child could be your assistant? You could start with a very simple recipe and see how it goes. If it’s really not feasible, then just enjoy learning about such incredibly delicious foods that Mandy makes. I have loved every single one of her recipes I’ve made. Her pan-fried soup dumplings were so good we finished them all in one day!
So sorry about your health. Don't you have someone, maybe some nephews, who can cook it for you? Even some friends! You could make an event of it, have fun and a nice, loving meal!
In the Caribbean we stew chicken and potatoes by browning the sugar the same way. We eat it with rice or roti( a flat bread) . Thanks for this delicious recipe Mandy!
My wife was zoned in on reading, and then I clicked out your video. “Hi everyonnnnnnnnnnnnne!” and she immediately perked up and said, “Hi everyonnnnnnnnnnne!” because we are huge fans and love watching your show at the end of the night. Keep up the great work!
I have just cooked this , my wife who is from China said “ it’s as good as any restaurant I’ve been to “, loads of flavour and the cooking aroma was superb
Hello Mandy! I really really enjoy all your videos. I want to thank you so much for all your hard work to share these wonderful recipes with us. I appreciate it so much. Love your personality also🤗...you're such a sweetheart.
@@idipped2521 I cook one of Mandy's recipes at least twice a week. Maybe more. This week alone, I've made scallion oil and the pasta to go with it and her hot and sour soup. I hope you enjoy the sesame chicken!
You get better at this format with time Mandy, and have really mastered it "completely". Am a fan and subscriber. A sharp Producer with an eye for talent growth should scoop you up for a show on A&E or History Channel. I like all your recipes that I have made (+10 points for the Kung Pao Chicken one, so addictive) and I love the way you do your thing on RUclips. Keep it up.
I'm a new Subscriber love your channel LOVE Chinese cuisine.Your a great Chef-Teacher.I have followed Maangchi for years.I know Korean and Chinese cooking are different,yet similar in many ways.Most important to me.They are both Delicious.
This looks so awesomely amazing! I cook a lot and I’m always pleasantly surprised to see something I have never heard of before. I love Szechuan peppercorns. I cannot wait to make this entire plate and share with friends. Thank you so much for sharing this and I agree, I love hearing you tell us the names of everything in the original language. It’s fun and educational.
I've originally seen this from the Uyghur cuisine , love seeing foods being adapted to incorporate flavors of the regions and cultures embracing each other's cuisine. Thanks for sharing your version 🙏🤗
@@Austine1452 the region where this dish originates is the northern part of China, Xinjiang region, where the Uyghur people also live . So who is spreading misinformation ?! Big plate chicken or whatever it's referred to in different regions is generally the same thing , perhaps slightly different versions. Plus please respect the content creator's page. I've seen this in several food and travel documentaries overtime , I doubt they're all spreading misinformation.
I know that this channel is a tutorial on how to make homemade foods, but this video always inspires me to go out and buy some authentic Chinese food in the local area. XD Still great stuff as usual. One of these days I'll give the recipes a try.
All your dishes look amazing! I like how much effort you throw into these meals. You don't play around, and as someone in the Midwest, where there isn't a lot of Chinese immigration. Too much Chinese food here tastes like Panda Express. Meat and ketchup over rice. You're giving me some new flavors to experiment with. I would love to share a kitchen with you; you do your amazing Chinese food and I'll fix you up with some Spanish goodness.
Good morning Mandy! Wow, this dish looks DELICIOUS! This recipe will be great for the Fall and Winter months, who doesn't love a big pot of warm comfort food when it's cold outside. I'd have to have some crusty bread with it to soak up that amazing soup!! You put so much love and care in all your recipes...you rock! ; ) Big ((Hugs)) and Love from Texas!! xoxo : )
Looks divine. I'm going to try this with boneless chicken. The only issue may be finding some similar dried chilies. The options are a bit more limited here in Denmark.
LOL, Chinese Truck Stop Food. Love it. You can find that brand of Mexican chilies in many ordinary grocery stores in the US. Though, I suspect the large Chinese grocery where I live might have the real thing too.
I use Nadia chilies often. Next time try deseeding and removing the membrane. Then in a hot dry skillet fry them Til they become aromatic then proceed with the soak. Love your videos they're most informative.
Hi Mandy, thanks for your recipes! If you haven't tried already, I would suggest dried kashmiri chilies as a substitute for xinjiang variety. It's difficult to find Mexican chilies where I live but the kashmiri worked very well and found in all Indian shops
Thanks Mandy! I made this today and it was DELICIOUS!!! I really like pixian doubanjiang. I had fuchi doubanjiang before and it tasted a bit bland compared to pixian.
Wow, what a fantastic dish! But what if you don't have access to key ingredients, and even if you did, you are handcuffed to your bed away from a kitchen because you are locked in an, 'I Can't Believe It's Not a Concentration-Camp, Concentration-Camp!'?
stop already, im not hungry, well, i was not, till watching your awesome vids, im now freeking starving and your food looks so good, hurry up shops and open, im making your food xD
This young lady can really cook, everything that I have tried is way better than what you get at most restaurants, the noodles are a little intimating, I'll stick with fettuccini....got to be some complex flavors here. Thanks for the post.
Do you have a recipe for eggplant in garlic sauce? Many years ago, we used to go to a small family owned Chinese restaurant that has unfortunately closed, and that was one of my favorite dishes. But I don’t seem to be able to find it anywhere else. Any help would be appreciated! ❤️
I don't know why my sugar never liquified completely. And when I added the chicken to my wok, the sugar hardened. I'm not sure I will do this recipe again.
I absolutely love to watch you cook and potato anything is my go to. But sadly I cannot handle much heat at all. For instance I try to eat jalapeno cheetos and cry, lol. Yes I am that weak. My 15 yo on the other hand loves hot eats. But some even she won't touch. Thanks for the video, Blessings, Marilyn
This is my favorite Chinese cooking channel. Can anyone recommend a similar channel for Japanese cooking? Where there are links to ingredients and recipes? Thanks in advance!
I have made this dish today and the flavor is amazing. Really good! However I have one question: how do you prevent the chicken to release a lot of moisture during the initial phase of stir-frying? I mean the wok isn't super-hot since the caramelization is on low heat and the chicken quickly cools down the wok, which is essential in order not to burn the caramel. But with the relatively coll wok my chicken released a lot of liquid...
once you add the chicken into the caramelization, you can turn the heat to medium or medium hight because with the chicken in the wok, the sugar will not burn. Don't worry about it.
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
I love how you teach us terms in Chinese language as you teach us your recipes. Thank you!
She is very good
Yes ...true.Thank you
I wish I was younger and healthier. At 73 with residual from a stroke unable to cook and love your recipes. I wish you tube was sooner when I would have been able to benefit from your recipes. I don’t miss a one. Your are amazing cook and teacher. Thank you.
Thank you for watching. I how you can get better and wish you the best.
Sorry to hear that Selenia.
Isaiah 33:24, Isaiah 35:6 😘
I love following Mandy's recipes too. She makes it so easy! 🥰
Having feelings in your heart and soul watching her teaching us her recipes will help you on the way, best of wishes from P.R.
I spent the last year in and out of the hospital and was critically ill. Mandy here and other RUclips chefs like Pasta Grannies, CookingShooking, and Cooking Tree kept me sane. All the nurses and techs were asking me why was I always watching cooking shows when I couldn’t eat or try the recipes, but I told them it reminded me of happier times when I did cook every day. So even with a stroke, maybe you could get a helper in the kitchen to help you with all the steps you find impossible to do by yourself? You would still have the fun of making something delicious but be safe - and you’d make good memories with your helper. My children love to cook with me, so maybe a grandchild or neighbor’s child could be your assistant? You could start with a very simple recipe and see how it goes. If it’s really not feasible, then just enjoy learning about such incredibly delicious foods that Mandy makes. I have loved every single one of her recipes I’ve made. Her pan-fried soup dumplings were so good we finished them all in one day!
So sorry about your health. Don't you have someone, maybe some nephews, who can cook it for you? Even some friends! You could make an event of it, have fun and a nice, loving meal!
Looks so tasty! I like how you include the bit about how it was developed for truckers and so has a wide variety of flavors
The camera-work and sound quality have improved so much - you're doing amazing, Mandy!
In the Caribbean we stew chicken and potatoes by browning the sugar the same way. We eat it with rice or roti( a flat bread) . Thanks for this delicious recipe Mandy!
I love Caribbean food
Im lucian and love this dish
My wife was zoned in on reading, and then I clicked out your video. “Hi everyonnnnnnnnnnnnne!” and she immediately perked up and said, “Hi everyonnnnnnnnnnne!” because we are huge fans and love watching your show at the end of the night. Keep up the great work!
My mouth is watering while I'm watching this video 😍 and your voice is so soothing!!
I have just cooked this , my wife who is from China said “ it’s as good as any restaurant I’ve been to “, loads of flavour and the cooking aroma was superb
Thanks Mandy !!!
Hello Mandy! I really really enjoy all your videos. I want to thank you so much for all your hard work to share these wonderful recipes with us. I appreciate it so much.
Love your personality also🤗...you're such a sweetheart.
She is so talented and knowledgeable. Thank you for sharing with us!
I love ❤️ the way she shared all her recipes with RUclips fans. It is very clean n clear to understand. Tx you dear Mandy.😍
Chinese chicken stew. Brilliant. Truckers always know where the good stuff's at.
If you haven't purchased Mandy's wok, I highly recommend. It is my most used item in my kitchen. I'll be making this recipe soon. It looks fantastic!
I'm gonna try her sesame chicken recipe tonight. Might end up purchasing it if i keep using her recipes
@@idipped2521 I cook one of Mandy's recipes at least twice a week. Maybe more. This week alone, I've made scallion oil and the pasta to go with it and her hot and sour soup. I hope you enjoy the sesame chicken!
I have and LOVE her wok Wooden lid and stainless spatula too!
You get better at this format with time Mandy, and have really mastered it "completely". Am a fan and subscriber. A sharp Producer with an eye for talent growth should scoop you up for a show on A&E or History Channel. I like all your recipes that I have made (+10 points for the Kung Pao Chicken one, so addictive) and I love the way you do your thing on RUclips. Keep it up.
I'm a new Subscriber love your channel LOVE Chinese cuisine.Your a great Chef-Teacher.I have followed Maangchi for years.I know Korean and Chinese cooking are different,yet similar in many ways.Most important to me.They are both Delicious.
This looks so awesomely amazing! I cook a lot and I’m always pleasantly surprised to see something I have never heard of before. I love Szechuan peppercorns. I cannot wait to make this entire plate and share with friends. Thank you so much for sharing this and I agree, I love hearing you tell us the names of everything in the original language. It’s fun and educational.
I love this dish. Me and me friends used to eat it about every week when I was in Chengdu.
I've originally seen this from the Uyghur cuisine , love seeing foods being adapted to incorporate flavors of the regions and cultures embracing each other's cuisine. Thanks for sharing your version 🙏🤗
please stop spreading misinformation, dapanji is not Uighur cuisine, you can even tell from the Chinese name
@@Austine1452 the region where this dish originates is the northern part of China, Xinjiang region, where the Uyghur people also live . So who is spreading misinformation ?! Big plate chicken or whatever it's referred to in different regions is generally the same thing , perhaps slightly different versions. Plus please respect the content creator's page. I've seen this in several food and travel documentaries overtime , I doubt they're all spreading misinformation.
ahaha... i caught that lil smile as you grabbed the noodle... i bet you slurped that "big" noodle! dish looks and smells delish! tyfs
Just watching you cutting the ingredients is so therapeutic! I'm going attempt this dish in a couple days time thank you for showing your recipes 🥰
I know that this channel is a tutorial on how to make homemade foods, but this video always inspires me to go out and buy some authentic Chinese food in the local area. XD Still great stuff as usual. One of these days I'll give the recipes a try.
I tried this dish yesterday, big thanks to you ! it's one of the most delicious eat i ever cook, thanks you !
All your dishes look amazing! I like how much effort you throw into these meals. You don't play around, and as someone in the Midwest, where there isn't a lot of Chinese immigration. Too much Chinese food here tastes like Panda Express. Meat and ketchup over rice. You're giving me some new flavors to experiment with. I would love to share a kitchen with you; you do your amazing Chinese food and I'll fix you up with some Spanish goodness.
She is so cute and natural. The camera loves her!
I used to eat this in my university cafeteria in China without even knowing it’s name but I love this so much ❤️ I miss this a lot now
Mouthwatering as always! You are one skilled, knowledgeable presenter.
I will try this out with the pasta and with white rice, as always thank you for sharing your superb cooking and loving personality.
Good morning Mandy! Wow, this dish looks DELICIOUS! This recipe will be great for the Fall and Winter months, who doesn't love a big pot of warm comfort food when it's cold outside. I'd have to have some crusty bread with it to soak up that amazing soup!! You put so much love and care in all your recipes...you rock! ; ) Big ((Hugs)) and Love from Texas!! xoxo : )
your cooking is impressive as always! love it
As always, thanks for the food inspiration. Your videos are looking really professional. Congratulation on all your new subscribers. Happy healthy day
Looks divine. I'm going to try this with boneless chicken. The only issue may be finding some similar dried chilies. The options are a bit more limited here in Denmark.
Wow! Looks so good& easy when you explain how to do each step!
i actually love your videos sooooo much!!!
LOL, Chinese Truck Stop Food. Love it. You can find that brand of Mexican chilies in many ordinary grocery stores in the US. Though, I suspect the large Chinese grocery where I live might have the real thing too.
This looks yummy and I am loving camera angles and ur close ups👏🏽👏🏽❤️
I love your recipes ♡♡♡
I would really appreciate to have more Xinjiang recipes ♡♡♡
I love this channel. So glad I found it. I grew up in Hong Kong and this is so much better than a chinese cookbook. Do you have an egg tart video?
This is soo good. Excited to learn how to make it!
I actually read the English name first and thought, "This sounds like 大盘鸡..." and it was!😄
I appreciate your recipes so much. It let me try so many different food without going out
I’m going to eat my phone. Your recipes are always amazing. Thank You for sharing 💜💙😊
Kindly Advice: don't use computer to watch this channel
I use Nadia chilies often. Next time try deseeding and removing the membrane. Then in a hot dry skillet fry them Til they become aromatic then proceed with the soak. Love your videos they're most informative.
Definitely trying this one!
I made this today! Tastes good! I can see how the truckers would like this! I'll be eating it all of this week but that's ok!
I ABSOLUTELY LOVE YOUR CHANNEL,,
THANK YOU ❤❤❤❤❤❤❤
Excellent. Thank you.
Love your videos dear!
LOVELY Chinese food
Hi Mandy, thanks for your recipes! If you haven't tried already, I would suggest dried kashmiri chilies as a substitute for xinjiang variety. It's difficult to find Mexican chilies where I live but the kashmiri worked very well and found in all Indian shops
I love this lady and I wish I could cook as good as she does
AHHHHH LOOKS SO GOOD I LOVE DAPANJI SO MUCH
Looks delicious!
I love your style great video delicious 😋 thank you
This looks soooo good.
Omg we have a lot of uyghur restaurants where i live and this is their most popular dish and my family's favourite dish!!!!
Absolute top shelf !!
Looks amazing!
OMG - looks so good. 😋
Just made it! So good, thank you
Though my sugar didn’t dissolve and start bubbling... it clumped up
Thanks for your lively video!
Mandy that scissors are so sharp! Where can I get the same one?
Thanks Mandy! I made this today and it was DELICIOUS!!! I really like pixian doubanjiang. I had fuchi doubanjiang before and it tasted a bit bland compared to pixian.
Wow! This would probably work even better in a dutch oven such as a Le Creuset.
Love your recipes beautiful
Loving your recipes from 🇬🇭
Oh wow so yummy, i love your recipe 😀
I made big plate chicken last week as well. Nicely done 👍
Looks 😋 yummy
Aaa thank God ive been looking this dish for so let ng finally found it thank you
Wow, what a fantastic dish!
But what if you don't have access to key ingredients, and even if you did, you are handcuffed to your bed away from a kitchen because you are locked in an,
'I Can't Believe It's Not a Concentration-Camp, Concentration-Camp!'?
stop already, im not hungry, well, i was not, till watching your awesome vids, im now freeking starving and your food looks so good, hurry up shops and open, im making your food xD
I love you big bowl! Beautiful!
I finally bought your wok for my birthday which is april 11th love the price that amazon have yummy recipe.🌈🌈🌈🤗✌️👍😍
This young lady can really cook, everything that I have tried is way better than what you get at most restaurants, the noodles are a little intimating, I'll stick with fettuccini....got to be some complex flavors here. Thanks for the post.
Superb recipe ❤️
You’re husband is a lucky man! This looks amazing 😍
wow looks delicious 😋😋😋
You’re the best!
Thank you ❤❤❤
Do you have a recipe for eggplant in garlic sauce? Many years ago, we used to go to a small family owned Chinese restaurant that has unfortunately closed, and that was one of my favorite dishes. But I don’t seem to be able to find it anywhere else. Any help would be appreciated! ❤️
Fish Fragrant Eggplant (鱼香茄子) - ruclips.net/video/jdRzVNPAMn0/видео.html
Yes! That looks so good! Thank you very much! 🤗
This looks delicious! Thank you for sharing this recipe.
Would you make Chong Qing fish on the hot bowl.
I bet pappardelle noodles would be perfect
If beanpast not available can we use any other souces ?
Mention any other similar sauces..
I don't know why my sugar never liquified completely. And when I added the chicken to my wok, the sugar hardened. I'm not sure I will do this recipe again.
I absolutely love to watch you cook and potato anything is my go to. But sadly I cannot handle much heat at all. For instance I try to eat jalapeno cheetos and cry, lol. Yes I am that weak. My 15 yo on the other hand loves hot eats. But some even she won't touch. Thanks for the video, Blessings, Marilyn
Not sure how it’s gonna turn out but I gotta try this. Good video
Will you make a video to make thirteen spice powder? Please.
You should rinse the chillies first. They hang to dry and get dusty.
This is my favorite Chinese cooking channel. Can anyone recommend a similar channel for Japanese cooking? Where there are links to ingredients and recipes? Thanks in advance!
Adam Liaw has some great Japanese recipes, and it's a very mellow channel.
Thank you so much
Wuuuuuuuuuuuun!❤️so friendly!
Any tips on finding the red and green chilies used in this?
red and green jalapeno will be a good substitution.
Can I make the chicken wonton recipe without shrimp?
yes
Do you have a Cookbook?
The dried chilli you used looks a lot like "Kashmiri chilli" we use in India
Awesome
Looks Delish😋
What's the knife ur using to chop the chicken
I want those gorgeous noodles
I have made this dish today and the flavor is amazing. Really good!
However I have one question: how do you prevent the chicken to release a lot of moisture during the initial phase of stir-frying? I mean the wok isn't super-hot since the caramelization is on low heat and the chicken quickly cools down the wok, which is essential in order not to burn the caramel. But with the relatively coll wok my chicken released a lot of liquid...
once you add the chicken into the caramelization, you can turn the heat to medium or medium hight because with the chicken in the wok, the sugar will not burn. Don't worry about it.
Nice !
Where did you get your wok with that top?????