Pro Chef Reacts.. To Chef Wang Gang's AMAZING Egg Fried Rice!
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- Опубликовано: 30 сен 2024
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Time to see Chef Wang Gang's AMAZING Yangzhou Egg Fried Rice! He is making this egg-fried rice with a special technique and something that is truly amazing to see!
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#eggfriedrice
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Several dishes from Chef Wang for you to review
For something simple
The stirfry hotpot (you just throw whatever you like in). Ingredients not restricted.
ruclips.net/video/TP1oStTcKO8/видео.html
Shredded pork with green peppers
ruclips.net/video/kU6IBJwIFy8/видео.html
For something that is hard
Water cooked cabbage. Classic Sichuan dish
ruclips.net/video/oLI15ND7hZk/видео.html
Coral fish aka sweet and sour fish
ruclips.net/video/8GF3Di-WCv0/видео.html
God level
Buddha jumping over the wall. Took Chef Wang 5 days to make this.
ruclips.net/video/PQjDbLGehwQ/видео.html
@@tonyw1588 thank you! :)
Love the channel, made me get up and enjoy cooking again. I used to live in France and loved the food I'm trying to make cassoulet with Toulouse sausage but failing lol do you have a recipe
@@ChefJamesMakinson let's see it
Please make fried rice according your taste ! I would love to see
ever since chef James started reviewing chef Wang's videos，he never stopped expressing his love for that wok station
I am having that wok station at home, and I don't care what gas bill will come🤣
That station looks like a God send for cooking.
I want that wok station!
@@debbielow4847 same！
Nah that’s not a wok station
They say it’s A ROCKET BOOSTER
+1 if you want Chef James to make his version of Egg Fried Rice 😁
Im assumine thats "like" and if so then sure
uncle roger enter the chat....
I wonder if Chef Wang didn't use MSG mainly because he added so many ingredients to add umami to the dish that he just needed the salt balance versus adding more umami.
probably
I think there is already plenty of natural MSG in the ingredients, especially in dried scallops.
I am from the region where this dish comes from, many of us do think that it is a shame if a restaurant chef uses (too much or detectable amount of) MSG ,cause in my region we eat a lot shrimps,fish, cured meat ducks geese and mushroom, all naturally rich in umami (but MSG is ok for street food
For personal used he won't but in restaurant it's 100% he will put the almighty MSG.
(more people in China , without any serious research, think that eating a lot of MSG make people bald)
I just use tofu instead of egg these days. Cheaper. No cholesterol. I wonder if I could use a different technique to make it ribbons instead of crumbles.
Other chefs: Let me flex with my >$100 dish
Wang Gang: Just see me cook egg
😂
Your constant "don't try this at home kids" comments are perfect. I couldn't.
Also, the shoutout to Washington State was wonderful. You want shellfish or salmon, we will take care of you.
Edit: all of the pacific Northwest will.
I will continue to persist in recommending Chef Wang's Coral Fish recipe. It's by far the most fascinating and has some techniques I've never seen anywhere else.
wait until you watch his wensi tofu. Cutting tofu is not a joke, but he cut his own made tofu.
This is actually a very luxury and famous fried rice, it is called "Yangzhou fried rice (揚州炒飯)"
Also, the reason why there was no MSG added in is due to the use of those seafood and the high level ham (金華火腿), those ingredients already provided natural MSGs.
It was actually 宣威火腿. I forgot how did Chef Wang explain this, but he said 精華火腿 is more suitable for making stock. 宣威火腿 is better choice for stir fries.
这并不是正宗的扬州炒饭。 扬州炒饭需要大量的高汤 这并没有
@@chenglin96 你那是扬州稀饭吧
@@thoughso 你去查一下不就知道了
@@chenglin96 两种炒法都是正宗的，需要高汤的炒法是金裹银，中华一番的“黄金炒饭”灵感就是来源于此。王刚的炒法是更常见的三香碎金
If you are ever in China, please go and taste Chef Wang Gang’s egg fried rice! We’d love to see your reaction. Great video, in quality, pacing, and narrative. I enjoy your channel a lot!
You should make a tier list of all the egg fried rices you react to and just keep adding to it after every egg fried rice video
a fun playlist
Wang Gang is UNCLE tier
Many recipes Chef Wang does are not easy to replicated at home, because of the huge usage of oil and high-power stove (Chinese fans call it planetary engine). And sometimes he makes home-made version for us to learn.
"planetary engine" kek my sides
I mean look at the amount of fire tho
That’s a legit planetary engine
Lockheed Martin jet engine stove
5:02 If you look closely, you'll notice that Chef Wang Gang actually doesn't crack the eggs on the (sharp) edge of the bowl, but rather on the first ledge in the inside of the bowl, i.e. he's actively avoiding the edge. With a recipe with that many components I just assume he doesn't want to clean spilled raw eggwhite residue from the cutting board needlessly.
Looking at how Chef Wang made Yang Chow fried rice. This version is super expensive with the inclusion of things like dried scallops and sea cucumber. With all these ingredients which naturally have umami in it Chef Wang didn’t need to add msg. Otherwise, this is a very highly technically executed fried rice.
i made my own fried rice this week and it was A++++ delicious. it took me 3 days to make it because I wanted the ricec and all ingredients to have perfect moisture content, but it was worth it.
How to make Yangzhou Fried Rice
Step 1: put down your phone
Step 2:go to the kitchen
Step 3:“mom”
I have tried pouring a ribbon-like stream of eggs from a bowl while cooking, but I found it quite difficult. Fulfilling this cooking technique requires not only practice but also arm strength and muscle.
The level of technic and mastery this man shows is mesmerizing. Nice reaction vid. We will never get tired of more reactions to Chef Wang Gang!
Chef Wang is a master of fried rice! Always a pleasure when you upload
thank you!
But you left out the most important point. Chef Wang is just amazingly good technically, and we as mere mortals can barely even imitate what he's doing. It's like watching Jacques Pepin debone a chicken.
The high heat technique is incredible - it's one of the things that I'm still mastering after years of cooking at home. Sure when professionals do it, it sort of looks easy, but when you're holding that pan it's a different story. Thanks for this insightful content, chef James!
Yeah，that’s true. First time cook, I always make the most heat. But the material will burn.
The video shake the iron pot is difficult for beginners.
"A little bit of a challenge" is such an understatement! In a normal chinese takeout restaurant kitchen, this would be a little bit of a challenge. At home this would be incredibly difficult to replicate, and I doubt you could do it properly without the wok setup like this. I'm still tempted to try though. Those whispy egg bits look so delicious!
My dad thought me how to do this style eggs when I was in middle school, I'm 30 now and still do this sometimes. Another thing about the eggs dont let it sit in the oil for too long it will become too crispy when it turns brown.
Actually without MSG it's pretty fine. The MSG-like flavour-boost is already in the dried scallops. But yeah, MSG is life 😍 The ham he used is ❤. Chef James, have a look at Chef Wang Gang breaking down Squirrel Fish & Coral Fish. Really a chef-kiss moment. Swear to God, life-changing.
Chef Wang has some really serious tecniques!!! is just from another level
Thanks for walking (some of us) through the preparation, didn’t realize how complicated and how much technique is involved in Chinese cuisine. I guess i won’t be making this dish😢
One thing you didn’t mention in the video was that Wang seperatedly added the spring onion for 3 times. This is an important technique.
Can you explain why it is important? I wanna know.
@@Alasterius41 the first time he used the white part of spring onion for the strong flavour, it would be cooked for a long time. The second time he used green part of spring onion for fresh flavour with barely heat. The third time green part and no heat, just for the colour.
@@Alasterius41 Just based on a basic rule, don’t overcook green leaves with fragrance(spring onion, garlic sprouts, basil or thyme), coz the fragrance is fragile. When overcooked, its flavour would be easily damaged(or even become terrible
@@Alasterius41onions has different flavor when fired at different level, for example lightly cooked gives this refreshing taste. you want all of them, especially it already contained a lot of oil in the dish.
Chef James great review. I made a Tortilla Española with Jamon Iberico, Pimento Rojo y papas fritas fried of course in extra virgin Oliver oil, and let me tell you that was amazing😋I will treat myself again next Saturday.
I'm glad to hear that you enjoyed it!
Thank you for educating us and for telling us about sea cucumbers. I thought it was pickles with a weird name 😅
And also about shong hui, the pig part and what they ate, how that affects their meat. You do go in deep when analyzing , it's awesome
Hehe, it's a pain in the you know what to clean the shrimp, very funny way to put it 👌🏻😄
And yes you are right, uncle Roger did comment on how skilled he is for cracking the eggs like that in one of the recipes videos for egg fried rice
pickles haha well it is a but strange for them to be called a sea cucumber!
Just watching Chef Wang's smooth motions shows how many times he's made this kind of dish.
Those egg ribbons are freaking gorgeous in the end product. I'm sitting here like "it can't make that big of a difference, right?"
I was wrong.
I’d like to add that heat control for these of professional kinds of Wok station is also technically more complex. instead of knobs, gas controlled by a lever, multiple levers if your work burner is comprised of multiple circular burners with increasing diameters to control the width of the fire .You can turn these levers by hand, but to free up both the hands for fast paced cooking, most professional asian cooks learn to turn these levers with their legs or knees. I’ve heard that there are variants with pedal gas control, but i haven’t seen it.
The size of the flame at the end is to get the flame to 'contact' the rice as you toss it. This is the key technique to produce the 'wok hei' flavour that delicious fried rice have and is almost impossible to be replicated at home. "wok hei" is cantonese and it describes this particular flavour produced from this technique.
Thanks Chef James for breaking down everything and explaining what the chef was doing.
My pleasure!
I feel like alot i could do at home, this however seems so far out of reach that im amazed. From ingredients to technique. Absolutely amazing.
Egg frying technique reminds me of the way the Portuguese make sweet egg strings and other egg based sweets
Asians use lots of msg only because it's cheap, easy and effective (almost no downside). But we also think it's kinda cheating. If I go to a high-end restaurant paying hundreds for dish, I would be pissed if they say I am paying the extra for msg.
Soy sauce, some of the seafood, and mushrooms have MSG naturally. Many foods like parmasan have MSG naturally and in many cases don't need extra, but if you are making a normal egg fried rice it may be necessary.
Maybe you need to be on a pro-chef and home cook swap ingredients show. Once you get the simple ingredients of whatever you are cooking, you should say, "These ingredients are on the simple side, but with a lot of technique and hard work, I can make something fancy."
Fried race is the best! Do the rice correctly and you can sub just about any ingredients into it that you want to get rid of leftovers in the fridge. Last week I made a batch with the last of my homemade kimchi, szechuan peppercorns, broccoli, and diced up thai-style chicken thighs. A tour of Asia! I didn't brunois the food though because I like when each bite is different
One of the things I love about this dish is how it includes meat from the land, sea and sky
(Yes chickens are mostly flightless but the sentiment is there)
They do fly quite a bit, tho if they are wild.
I'm not even into this type of complicated cooking but watching a master like this is awesome.
His skill level always amazes me. Thank you for another review video. I'd love to see more videos on you showcasing your own take (I know for some dishes you already have).
For me I find that the Japanese sticky rice perform and taste better than long grain. Of course, it's refrigerated overnight. I also use Chinese sausage in my fried rice.
After watching so many egg fried rice videos (between you and Uncle Roger), I decided to give it an honest try.
My disadvantages are a glass top stove and an electric wok. I should've stuck with cast iron, because I have better control.
For me, the fish sauce, shallots and garlic were a game changer.
Using peanut oil and finishing with sesame oil enhanced the flavours.
MSG, to my surprise is much better than salt. I had to try it.
My protein was ground pork, because it's what I had on hand.
Having mis en place in order makes the process so much easier.
It's not my forté but I was pleased with the results.
Thanks for all of your tips, and Uncle Roger's tips.
My belly is full, lol.
Wow. Chef Wang is top tier. Anyone criticize him is an expert or a fool. I could eat that dish all day. Thanks Chef James. (why doesn't anyone call me Electrician Don?)
Hi Electrician Don!😛
Awww, thanks. And a big hello back to you
I didn't realize you hadn't taken a look at this yet! Chef Wang Gang is a very talented man.
No MSG because the dried scallops contains MSG.
I tried making the string eggs before and it didn't turn out as consistent as chef wang gang's, but I did like the crunchy texture of the egg compared to the normal scrambled eggs in fried rice.
Chef Wang makes so many kinds of dishes and can still be humble to go to little village to learn dishes from nameless cooks！
Because they are also masters of their own craft. Even if you are a chef you can't beat a mom who cooks everyday for the past few decades.
@@Darkstormsun9865 That's so true. Every time I find a new cooking tech and share it with my mother, I always find that she already knows it.
I think a series I (and probably others) would like to see on the channel would involve a recipe video that Sr Makinson watches with us that is not necessarily bad (but certainly could be), but as we go along he adds commentary and tips for how it could be made better, or even just some tricks to make parts of the recipe easier, or substitutions that can be made if an ingredient is not available or can't be eaten for some reason.
Just putting that out there.
I'd say you don't need to add MSG in that dish as the seafood will provide that umami flavour by itself. The soy sauce makes up for the saltiness.
I watched a video recently by Chinese food demystified, were he used warm steamed rice , that goes against everything we’ve been taught, I was sceptical at first but I give it a try and was amazed by the results, the fact we don’t have hell fires to cook on at home the fact the rice is warm works , par boil your rice for 3 minutes then wrap it in muslin and cook over a steamer for 14 minutes, then use it immediately 🤘🏻😎🤘🏻
Using fresh steamed rice is okay. Chef Wang even has a video where he uses that. Just use less water than normal when cooking the rice. It's just cold old rice is the preferred choice.
You can see just the respect you have for another chef who actually follows the processes and creates such a beautiful dish with ease, unlock mr olive oil.
I’m curious, do you think it’s harder to cook dishes from Spain or French based dishes?
Personally, I think Spain has a lot more complicated dishes due to the ingredients that can overtake the other with ease.
thank you! I really like to see other masters work! French cuisine is much more difficult to master then Spanish, the standards are a lot higher.
Really like you video! I would also suggest checking out some of Chef Wong’s video that are not fried rice haha. Chinese cuisine is extremely complex and diverse, it is much more than fried rice haha.
haha yes I will, I am getting a bit tired of fried rice!
I watch all of his videos, and I'm picking up bits of Chinese (Mandarin?) but there's one phrase he says over and over that I can't find a translation for. Sounds like "bei jung" or "bay young", and nearly always comes at the end of the sentence when he's chopping or preparing ingredients. Could you tell me what it is he's saying?
@@dutypaidrock I think you meant “备用” which directly translate to “backup” or “spare” on Google. But in context this term actually meant “in preparation of.” So together it meant “cut something really fine in preparation of cooking.” Chinese terms don’t always have a singular meaning so it heavily depends context.
@@ChefJamesMakinson If you are looking for good ones, I suggest checking out this, it is a really simple dish but shows a lot of the knife skills in Chinese cuisine. ruclips.net/video/vFVim6R598s/видео.html
@@zhangleon0520 Thank you! That's been frustrating me for ages!
Chef Wang is an absolute master, from his knife technique to his work skill he’s fantastic…. Hope all is well with you James
Fuiyoh!
The patatas bravas from your intro always make me hungry!
🤣
So, I just watched Uncle Roger's review of this video. He gave Chef Wang Gang a "hall pass" on the MSG. I can't wait for you to review his review! Well played James!
The umami flavour of those dried scallops is pretty intense, I think MSG wouldn't be necessary at that point.
For MSG phobic westerners, check out the list of ingredients for your favorite potato chips and you'll be in for a surprise.
The West loves to use fancy french words , like jullienne, brunoise . We just say in slices, cubes, etc.
julienne, brunoise etc. is from the French kitchen and it is a standard in the west
I live in Puerto Rico (Caribbean) and the ingredients we use for most of our cultural foods are similar or the same used in asian dishes or European 🖤🤤👌
Good advice to not put your finger in hot oil! I will definitely leave that part to the pros 😄
Really glad you love my hometown dish! Subscribed!
Thanks for subbing!
hhhhh 即使他的饭在中国学习起来也是有难度的
Great video as usual! And congrats on the growing sponsorships. Just a slight suggestion if you’ll indulge me- perhaps you could have a more natural transition to the ad break. As it is right now, it feels kind of jarring to jump from the egg crack right into a square space spot.
Thanks for the tip! but I didn't put them its automatic
The one at 5:08? I thought that was a built in one you had made /edited in
Wanna see chef james makes fried rice. We have kampong fried rice, shrimp fried rice, luncheon meat fried rice, sambal fried rice, xo sauce fried rice, salted fish fried rice...
You see making this at home as "a bit of a challenge"? 🤔😏 I challenge you! Make Uncle Wang Gang's recipe!
please react to anything by ethan chlebowski!!! maybe his biryani, cacio e pepe or jollof. he really does his homework so it'd be great to see your thoughts on his takes!!
Indeed he uses many dried mushroom and dried scallop, which has a stronger favor (umami and the taste of the ingredient) then the fresh one, so it is already have enough umami.
I tried this method at home, it's achievable, but I messed up by hurrying through the "de-oiling" the egg on the wired sieve (because my sieve was flimsy and may break if I pressed it hard enough). So, my suggestion is to get a sturdy sieve. Also, this is a premium fried rice call YangZhouChaoFan (Yangzhou Fried Rice). Having said this, other YZCF may not use the same egg ribbons technique as Wang Gang's.
Uncle Roger reviewed this together with Adam Liaw. First time I heard him say its ok not to add MSG. I love watching your stuff, BTW.
My RUclips channel is:Chef Garcia from Hollywood.
We don't use msg powder at home cause it feels like cheating. Although I imagine artificial msg is still in soy sauce, oyster sauce etc.
The challenge and joy of Chinese cooking is to bring out the umami flavour in ingredients. Chicken, seafood and mushroom are standalone sources of umami. Umami will also come out if u combine tomatoes or cucumbers with meat.
The dried scallop is ABSOLUTELY IRREPLACEABLE…it elevates the umami on another 100th level. The best and freshest scallops cannot produce that taste. This is why the Cantonese have jars of those at home, because they also use that in soups.
He's uncle for a reason
Typical old school Chinese recipe,
add some/a bit/ right amount/preferred amount of something, even the oil temperature is vague, like 8/10, 5/10 oil temperature, not in celsius or farenheit.
Nothing is Very precise, just go with your mood.
I think he was cracking the eggs on the flat surface of the rim of the bowl which is fine.
No MSG because prawns and especially dried scallops contains plentiful natural MSG.
I've seen several videos of people making yangzhou fried rice (揚州炒飯). I looks wonderful, and I would love to try it from a professional!
Would you please show us how to make it at home so we can overcome the challenges? I don't feel like I have been able to replicate Chef Wang Gang's fried rice.
I think the English term for Wang's recipes is "extra af" and I wouldn't think twice about paying double for fried rice this good from a local restaurant.
Awesome video! 🤘
Thank you Brian! :)
Awesome cooking.
MSG is very harmful and should be outlawed, as it already is in parts of India and Pakistan.
He's adding so much seafood, plus the ham, don't think there's need for MSG
I think the closest consumer gas stove(work out of box) can get to jet stove is Infrared Gas stove .
But con of this stove you can't use it on lowest power (2-5% for simmer in small pot) like burner.
Unfortunately you can't use frozen or fresh scallop instead of dry scallop... The favor is completely different.and no msg is because the dry scallops
sea cucumber is bomb. it's so ugly but so delicious. I've never used them dried or fresh though, it's always in fried form or seafood paste here.
hmm I wonder he didn't checked the flame for the proper temperature with his hands... but jokes aside: if that's fresh water permanently running I don't want to see the water bills...
he already added sea cucumber, sallops and ham, flavor is enough. MSG is comming from sea products anyway
Maybe use a welding or brazing torch instead of a stovetop. :) I'm hungry now. :(
If a person wanted to make the egg strings, they could use a baker's bag or a small icing tip. It helps maintain the correct size. The MSG may not have been used in this due to the scallops, ham and several other high salt ingredients.
Yang Zhou fried rice. Yum for me and mom will complaining how hard and dry the rice is. No way she can eat it. She’s 84 with bad tooth. 😂
I loved the video.He adds a lot of ingredients.Something I love.To me is more challenging.
React to mr. olive oil making INDO. gado gado. He also make some chilli or curry food buy useing manago chutney again.
This fried rice was LOVELY to look at. I won’t be attempting this beauty anytime soon 😊
You cannot use fresh or frozen scallops as a substitute for dried scallops. The products are not even remotely similar in what they add to the dish. Dried scallops has a clean but intense umami/seafood flavour that is a major aromatic for the dish. Fresh or frozen scallops provide none of that. If you cannot find dried scallops use dried shrimp, or barring that even just fried shallots would be a better substitute than fresh scallops
I think he put too much ingredients, especially seafoods, for a single dish. The rice turns out to be a kind of side-track....
Dried scallots are really expensive in Asia, probably more so here in Europe :( Maybe use something else and a dash of fish sauce :P
I guess he use shiitake mushroom instead of MSG or may be he just want all the ingredient to shine without MSG... I dunno.
9:16 Chef actually turned down a blower, causing the blue flame, the orange flame is only low heat XD