One of my fav dishes I had in Chinatown in Kuala Lumpur, paired with some morning glory, sticky rice and then finished off with a sago and almond dessert. Superb!
Man just booked a class with my wife coming from Chicago. Can’t wait. I’ve been making your dishes and learning your skills/craft as best I can for the last three years!!!❤
Lee Kum Kee make a great black pepper stir fry sauce that is really balanced (black pepper/garlic/ etc which I use in conjunction and as an addition with your recipe , you can get it at most Chinese supermarkets.
Nice recipe but you may want to update the recipe in the comments. For The Marinade you said soy sauce, but in comments you say oyster sauce. And in The Sauce, you don’t mention chicken stock in the comments.
Hi, nice recipe, would like to know which wok from your shop you use in this video and if you would be so kind and tell which brand and model of the gas stove you use, thank you 😊
Hi Jeremy last week I tried the black pepper chicken. I am vegetarian and used quirn pieces. I do not know if you have tried this alternative but not sure how much to increase ingredients as the marinade was tasty but dry and likewise the sauce. I do t want a soggy mess so I am asking the professionals what they think?
Hello boys and gals, I came back after ~3 weeks just to tell you how good this dish is. Since watching master Jeremy cooking this dish, I myself have made it twice. Even the kids love it. Of course I tweak a little here and there - which cook doesn't - but I can deffo recommend this one! GG
The type of burner your wok sits on is extremely important for proper wok heating. Electric stove burners don't cut it. Most residential gas stove burners don't put out enough BTUs. You pretty much need a special commercial grade gas range or special commercial wok burner system like what this guy is actually using.
untrue. if you leave a wok on a hot thing for long enough it will heat the hot to sufficient temps. it simply takes longer. and feel free to not trust me, but trust chef wang, a real chinese chef, instead
Can someone tell me what to replace that Rice Wine with? Many places say that some kind of vinegar is fine, but are there any other non-alcoholic alternatives?
I think the Ingredients above doesn't match what the video does. The text above is for a more ordinary marinade with cornflour, for a start. More of it is in the sauce in the video.
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One of my fav dishes I had in Chinatown in Kuala Lumpur, paired with some morning glory, sticky rice and then finished off with a sago and almond dessert. Superb!
Yet another mouthwatering dish. Thanks Jeremy!!!
Man just booked a class with my wife coming from Chicago. Can’t wait. I’ve been making your dishes and learning your skills/craft as best I can for the last three years!!!❤
What I like about your recipes is that they are simple and tasty. I will cook this one soon as well 😋
Thanks Jeremy for sharing this recipe with us ❤
Bravo. It is absolutely simple and easy to cook. I will be cooking this meal. Thanks for sharing. New Zealand 🎉❤😊
Thanks Jeremy I liked the idea of cooking the chicken with skin on. I'm cooking this later yummy!
I lost it at the grinding pepper part! :D Thanks for the video!
Amazing as usual Uncle Jeremy.
That's dinner sorted for tomorrow 👌🏽
Looks amazing.. I can smell it through the screen :)
Looks delicious
Wow looks yummy friend great cooking excellent 👌👌👌
Looks amazing! 👍🏻 😊
My dawg never disappoints he’s goated
OMG, that one piece of onion the back of your spatula. "No, you cannot make me get in the wok. I will survive! Aaaww! I have fallen."
I agree with Jeremy, I prefer a traditional thigh as well 🥰🤣🤣
Lee Kum Kee make a great black pepper stir fry sauce that is really balanced (black pepper/garlic/ etc which I use in conjunction and as an addition with your recipe , you can get it at most Chinese supermarkets.
Yummy Jeremy✅
yes please
Who ever set him up with the hand grind pepper is a legend
Nice recipe but you may want to update the recipe in the comments. For The Marinade you said soy sauce, but in comments you say oyster sauce. And in The Sauce, you don’t mention chicken stock in the comments.
Also in comments for the marinade you say 4 tbsp of cornflour 😮
The recipe online however, has the ingredients though forgets to list the corn flour
So confusing
Hi, nice recipe, would like to know which wok from your shop you use in this video and if you would be so kind and tell which brand and model of the gas stove you use, thank you 😊
Legends say he's still grinding
Hi Jeremy last week I tried the black pepper chicken. I am vegetarian and used quirn pieces. I do not know if you have tried this alternative but not sure how much to increase ingredients as the marinade was tasty but dry and likewise the sauce. I do t want a soggy mess so I am asking the professionals what they think?
Nice! So where do we buy the gas stove?....High heat is mandatory for wok cooking
Needing high heat is precisely why you should favour induction ;p
Hello boys and gals, I came back after ~3 weeks just to tell you how good this dish is. Since watching master Jeremy cooking this dish, I myself have made it twice. Even the kids love it. Of course I tweak a little here and there - which cook doesn't - but I can deffo recommend this one! GG
That pepper grinder was hilarious. Why did he give you the _Fisher-Price_ version? 🧐🙃 That video producer sabotage right there.
The type of burner your wok sits on is extremely important for proper wok heating. Electric stove burners don't cut it. Most residential gas stove burners don't put out enough BTUs. You pretty much need a special commercial grade gas range or special commercial wok burner system like what this guy is actually using.
My induction stove is massively hotter than any home gas stove.
untrue. if you leave a wok on a hot thing for long enough it will heat the hot to sufficient temps. it simply takes longer. and feel free to not trust me, but trust chef wang, a real chinese chef, instead
Can someone tell me what to replace that Rice Wine with? Many places say that some kind of vinegar is fine, but are there any other non-alcoholic alternatives?
What burner is that?
please add some story of each dish,so we can understand the how it’s come from
What if you don't have rice wine
I think the Ingredients above doesn't match what the video does. The text above is for a more ordinary marinade with cornflour, for a start. More of it is in the sauce in the video.
🤣🤣 yes ground black pepper please
Nice looking dish. The printed recipe doesn't barely match the video mate 🤣
The recipe here, the video, and on the website are all different!!! It's very confusing!!