I have started cooking my chicken this way in my stir fries and it comes out so tender, juicy, and flavorful no matter what else is in the dish. OH, and by the way, I finally got my OWN Cuisinart 14" stainless steel wok!!! It is beautiful and I can't wait to cook with it! My carbon steel wok, which I love, has a very small base. I am amazed how large a bottom circumference the Cuisinart wok has! It will definitely cook much faster. I have added so many useful utensils, gadgets, and seasonings to my kitchen based on your recommendations. Now my hubs wants "Tak's Seasoning" on everything! Thanks so much for these videos and for sharing your expertise and your continued learning with us!
I have been using my Cuisinart stainless steel wok almost every day. It is the most flexible wok for doing all different kinds of cooking tasks in the kitchen. It is very easy to clean and I have been able to keep in pristine and shinny. I particularly like the glass cover for boiling water and simmering. To be able to use it in the oven is also a plus. As you probably have seen my video that I baked a cake in it, and I have also baked bread in it as well. This wok for me has become my go to cooking utensil.
@@wokwithtak I thought canon steel was your material of choice. I know you have several woks. When do you use stainless steel, and when do you use carbon steel?
This is the advantage of stir-fry, the speed of cooking when the food is prepped to the right size for cooking. Let me know if you have any further questions.
LOVE this so much. I would very much like to see you cook a chicken stir fry like this and include chinese greens like baby bok choy or chinese spinach.
Good job but quick question...I see you cornstarch your chicken but I've seen where you Velvet the chicken...why didn't you Velvet the chicken first before stir fry. Should we Velvet chicken first before we do any type of stir fry like with lo mein and fried rice dishes
No, I don't. However, I have considered to use reusable zip lock bags. My wife has deep environmental concerns. I am less so, but she tells me that it is one bag at at time in conservation. She has been convincing to me more and more each day. Do you?
Wok hei came from the Maillard effect of charring the ingredients (black beans, coated chicken) at the beginning, essentially browned with high heat. Chicken mix is dry to help with Maillarding.
Amazing, your teaching is priceless, thank you for sharing 🙏
You are very welcome
I have started cooking my chicken this way in my stir fries and it comes out so tender, juicy, and flavorful no matter what else is in the dish. OH, and by the way, I finally got my OWN Cuisinart 14" stainless steel wok!!! It is beautiful and I can't wait to cook with it! My carbon steel wok, which I love, has a very small base. I am amazed how large a bottom circumference the Cuisinart wok has! It will definitely cook much faster. I have added so many useful utensils, gadgets, and seasonings to my kitchen based on your recommendations. Now my hubs wants "Tak's Seasoning" on everything! Thanks so much for these videos and for sharing your expertise and your continued learning with us!
I have been using my Cuisinart stainless steel wok almost every day. It is the most flexible wok for doing all different kinds of cooking tasks in the kitchen. It is very easy to clean and I have been able to keep in pristine and shinny. I particularly like the glass cover for boiling water and simmering. To be able to use it in the oven is also a plus. As you probably have seen my video that I baked a cake in it, and I have also baked bread in it as well. This wok for me has become my go to cooking utensil.
@@wokwithtak I thought canon steel was your material of choice. I know you have several woks. When do you use stainless steel, and when do you use carbon steel?
Great instructional videos, some of the best.
I appreciate that!
You Rock, sir!!!
Such wonderful ideas. Thank you so much!
Glad you like them!
Thank you for this video. Looks really good!
Thanks for watching!
I didn't know you could cook chicken so quickly. I'll be trying this out. Thank you!
This is the advantage of stir-fry, the speed of cooking when the food is prepped to the right size for cooking. Let me know if you have any further questions.
LOVE this so much. I would very much like to see you cook a chicken stir fry like this and include chinese greens like baby bok choy or chinese spinach.
Giggled at your joke @8:34... wok into the kitchen. Love your chan and sub'd
What part of the chicken do you buy and how do you go about preparing it for cooking?
Good job but quick question...I see you cornstarch your chicken but I've seen where you Velvet the chicken...why didn't you Velvet the chicken first before stir fry. Should we Velvet chicken first before we do any type of stir fry like with lo mein and fried rice dishes
Do you re-use your zip bags?
No, I don't. However, I have considered to use reusable zip lock bags. My wife has deep environmental concerns. I am less so, but she tells me that it is one bag at at time in conservation. She has been convincing to me more and more each day. Do you?
这些菜让我想起了我在中国的日子😢😢
谢谢！
I don’t see any wok hei, please show me videos. Thanks
Wok hei came from the Maillard effect of charring the ingredients (black beans, coated chicken) at the beginning, essentially browned with high heat. Chicken mix is dry to help with Maillarding.