I think this is the dish I requested, thanks and nice one Chen/Choo 👍 My old school Chinese Take Out favourite, Never made the black bean from scratch, I use LKK Black Bean Garlic which is cheap and lasts ages, the Capsicum are named Salad Peppers in UK supermarkets, in USA they call them Bell Peppers. Only ever had it served with green capsicum, but I like red and carrot, so I’ll follow your lead. Thanks for sharing.
+1 for the chicken feet. I love it but have no idea how to cook it. It’s all about that texture and embracing the gelatinous goodness. Love your mum, she’s fantastic.
I just made this recipe for the second time and it turned out so good! I aged the garlic which made all the difference this time around. Love this channel and thanks for sharing.
It turned out great. I used a commercial garlic and ginger paste instead of the garlic you used. I did the fried rice and added sesame oil. It was really tasty.
Brilliant never tried blackbean sauce before might just do this to try it . Have to look for them next time im in the Chinese supermarket Happy Chinese New Year to you both
Just made this tonight. It was quite lacking in flavour.....I had only mashed the black beans tonight and added fresh garlic into the BB. Maybe i should aged my garlic. also didnt do the wine thing at the end. Love you guys. Might try this again with a few tweaks - look the part anyway! x
So you didn’t try this, it annoys me when people change recipes then complain. They were very specific and always are, you need to aged the black beans over night too. I’ve done this loads and followed exactly, perfect and huge amount of flavour
Help us self publish our book, because we're nobodies we cant get a publishing company to look twice at us. To self publish our book is going to cost alot, as to get them at a resonable price to be able to sell we have to print in the thounsands. If you'd like to support the channel and help us achieve this goal a small donation would really help us reach it. If you would like to donate please click the link www.chinandchoo.com/copy-of-cooking-lessons If you can't or just dont want to donate that fine too, we just really appreciate that you're here watching our content and being part of the #ziangarmy community. Happy cooking, happy eating, Chin and Choo xx
Loving the videos. I made this yesterday, it was amazing! I've just noticed you're only a few miles a way. I'm based in Taunton. I'll be popping in soon.
Made this tonight only beef. Used the beef set up from the beef satay recipe you have done and then when the onions go in on the satay I switched to when the onions go in here and followed this instruction from then on. No idea if that’s how it’s done but tender beef and a great black bean sauce, totally fooled the wife that it was a takeaway!
That's exactly how's it done and so glad it worked out! Next time take some pictures and email them to us at info@ziangsworkshop.com so we can put them at the end of our videos :)
Thank you so much for doing this. This is my all time favourite, and the one I order if it's a takeaway that I've not used before. Going to your website now to place an order! Thanks again, Paul 💜
love your videos guys, i'm still on special fried rice and loving that one! I wondered what the light coloured liquid being dropped in by your mum to give it a thicker/better glaze is at 6.40 as I can't hear it mentioned?
I'm sure someone's replied telling you this long before, but Americans definitely don't call them "capsicums" outside of a botany lesson. They're generally sold as Bell peppers, sweet peppers, or green peppers (regardless of their color at the time of sale, really,) or just "peppers," with other varieties named specifically. They're the generic assumption for peppers. If I ask someone to pick up peppers and onions for the barbecue on their way home, this is what they'll bring unless I specifically ask for, say, jalapeños. If I asked for chilis, on the other hand, they'd assume a hot pepper variety and either inquire what I wanted specifically or bring jalapeños, the most boring spicy pepper. The only times I've ever heard them called Capsicums it's been British expats or translated cookbooks.
Hi you two! I just wanted to tell you, I finally got around to using the fermented beans I ordered from you. Aaaaaand.... YES! SUCCESS!!!! I finally made a decent chicken in black bean sauce! It was GOOD! :D
Delicious if you follow step by step. Q1: is it corn mixture or custard mixture that you are using for thickening? Q2: I really would like to try chicken feet recipe, so when can we expect it? 😊. Tip: you can get exact beans on Amazon for £1.39.
Love this recipe but a recent question popped into my head - are the types of onion important? Remember reading somewhere that only Spanish onions are used. Not sure if this is bollocks tbh but the onions used in my local takeaway's s&c pepper ribs are always great. Not sure if that's the reason. Or if you'll read this given the time lapsed! :)
i love take away food but im so shocked at how simple it is u and mum have shocked the unshockable so i thought lol shook u could of knocked me down with a feather when i viewed the sweetnsour sauce recipe xxx
Hey chin and choo 👋🏻. Could I add …. LAOGANMA . Preserved black beans in chilli oil mixed with garlic to my dish instead of the process you use? Thanks ! Keep them woks hot! 👍🏻
During the video for Chicken and Black bean sauce Choo added some liquid at the end, I think I must have missed something, was it just water or a mixture of cornflour, Many thanks love your videos.
Hi you two Thank you for the videos. I've just found this channel, and I'm currently watching all the videos, very addictive, just like the gorgeous food you are making. I've been reading some of the comments, and can't believe the odd ones doubting your experience, knowledge and food, so keep it up, it's plain to see the majority are amazed with the results, and being able to recreate takeaway dishes at home. I'm definitely gonna make some of them, as you've done some of my favourites. I tried to go on your website to order some ingredients, but it's down at the minute. I'd love to put some business your way to say thanks for the videos, any idea when it will be back online, I'm hungry to create some of your dishes. Cheers folks and best wishes from Teesside.
Where can I get the yang Xiang black beans from? also, you said that you need to wash them... do you mean that id need to wash them after I drained out the hot water?
Another Excellent video Chin . . . Are the black beans easily obtained in a Asian/Chinese Supermarket ???(UK) . . . Hoping for the Char Siu pork video soon....Keep em coming I'm loving this !!!!
I’ve tried to get to like the chicken feet in black bean it’s just not for me I guess. Pretty much all I can taste is the black bean and garlic anyway, I much prefer pork rib steamed with black bean as you suggested for a future video. Generally any dim sum is good by me. Our daughters love things like that but now they are both grown up it’s just me and my wife. She unfortunately pulls a face every time I make owt like that. She doesn’t like fatty pork or prawns so I get to eat the lot! I also use that brand of black bean it also has a few bits of dried ginger in it. Though I don’t mind Lee Kim keep black bean and garlic sauce mixed with some chicken stock, and a few drops of sesame oil then rice wine sprinkled on near the end. Not as good but very tasty. Might be an idea to show people how to make base stocks using chicken carcasses that they normally waste. Just an idea.
That's a great idea and we might so that later down the line, for now we're just teaching people how to do classic Chinese takeaway dishes, 99% of those places won't use chicken stock in anything, but later we plan to show people our way of doing things, so far noting to do with Chinese takeaway is the best way to do them, when we have a few more subscribers we will show you guys the best way (in out opion) how to do them and that will include making stocks etc 😊
Mate that processed garlic at start what u add to do black bean. Silly question but what type of garlic is that, like fresh garlic or jar powder garlic
Can you tell me more about that aged garlic?! Just mince some up and cover it in some oil? How long before it's distinct from normal garlic? And does it go off? Very interesting. EDIT: I found this when trying to google it: "Take extreme care when preparing flavored oils with fresh garlic or when storing fresh garlic in oil. Peeled garlic cloves may be submerged in oil and stored in the freezer for several months or in the refrigerator for no more than 4 days." Do you cook it or anything? So many questions!!
I made this the other day with firm tofu. I pressed it, deep fried it and then treated it like chicken in your recipe. It was great! I think you have lost my local Chinese takeaway a customer...
@@ZiangsFoodWorkshop Thank you so much for your prompt reply, I love watching your videos and I think your mum is so adorable, please pass on my regards, keep up the good work, Chinese food rocks!!! 👍👍👍
@@ZiangsFoodWorkshop PS. I can only find this brand of black bean with ginger, is this the same product or if not, is it an acceptable substitute, thanks.
I'm going to try this later, but I'm going to use pork instead as I roasted a whopping joint of it the other day and this seems like a good way to use some of it up. I notice on the menu (as in the T/A ones I have here) there aren't that many pork dishes compared to chicken or beef, it's the case with every Chinese menu I've seen. Any reason for that?
MrSDSTRIKEBREAKER yeah because it was expensive back in the day and its just been tradition to not put it on the menus. Were as authentic chinese food is mainly chicken or pork. You'll see with a lot of our traditional dishes, most of it is pork or chicken based.
Thank you so much for sharing your easy to follow, delicious recipes. You have changed our lives. Love you both. Happy Cooking Happy Eating.🥢😋👌👍#MSFfffinG
how can i just make a tub of black bean sauce , a bit llike how you would order a side tub of urry sauce from the chinese, so how would i do it wuth black bean sauce
Good question, follow the chicken and black been but dont add the chicken or any of the other ingredients, it wont keep for lomg though so make as needed :)
Chin Making this dish tomorrow night for friends what chillis do you use and how much? can I use normal chilli paste if so what brand do you recommend. Will take photo and post to you. Thanks again
If I don’t make up the whole tub of black beans as your other video...how long will the black beans stay good in the tub they come in? Would I keep it in the cupboard or in the fridge? I live alone so theres no way i’d finish it within 2 months :)
Of you do make it up you can freeze them in smaller batches, but if you place them in an air tight container they should last 4 months, but freezing is the better option as they will last much much longer
Another great video guys, thank you. This one ranks as my favourite all time Chinese takeaway dish and I already make it often at home. Few differences though. I premake the black bean paste with a whole can of the fermented black beans (after soaking/washing) with 500ml oil, 1 bulb chopped garlic, 75g chopped ginger and 100ml shaoxing and some white pepper or chilli paste. This is the way I was told takeaways do it? Adding the shaoxing right at the end so it doesn't cook is new to me. Also why add water instead of chicken stock - is this really how you do it in the restaurant?
MrCurry no we dont even sell "chinese takeout style anymore. very high end street food and have people travel round the country just to eat our food, i would do this very differently if it was on my menu, but chicken and black bean like this isnt really traditional so i dobut id ever serve it. Remember we are teachiny the bog standard stuff for now. Most takeaways (not resturants they will do it your way) will do it this way, as takeaways are basically the mc donalds of chinese food, Cheap, quick and done for the bottom line.
Thank you for the amazing video guys, I just have one question. The Yangjiang preserved beans are proving a tought find in the oriental supermarket, but I notice they have the same tin and call it Golden Lily instead. Are these the same beans please ?
@@ZiangsFoodWorkshop Great, thank you. I`ll head over and take a look. Right after I finish eating the chicken fried rice from the other video. It`s delicious :D
I made your satay dish today, my god!! Amazing taste, quick question how do you make the processed aged garlic with quantities as I’m struggling to find anything online. Thanks again and hi to ya mum :)
You can get our Chinses Takeaway Cooking Bible as an eCookbook on amazon kindle app here: amzn.to/3ebLYLZ
I've cooked this recipe 3 or 4 times, with beef. Restaurant standard, thanks for you showing the way. I do add a bit of garlic ginger paste.
I think this is the dish I requested, thanks and nice one Chen/Choo 👍
My old school Chinese Take Out favourite,
Never made the black bean from scratch, I use LKK Black Bean Garlic
which is cheap and lasts ages, the Capsicum are named Salad Peppers
in UK supermarkets, in USA they call them Bell Peppers.
Only ever had it served with green capsicum, but I like red and carrot, so
I’ll follow your lead. Thanks for sharing.
+1 for the chicken feet. I love it but have no idea how to cook it. It’s all about that texture and embracing the gelatinous goodness. Love your mum, she’s fantastic.
hahah ok we are planning to do them soon :) and mum is awesome ;)
I just made this recipe for the second time and it turned out so good! I aged the garlic which made all the difference this time around. Love this channel and thanks for sharing.
Glad you liked it!!
It turned out great. I used a commercial garlic and ginger paste instead of the garlic you used. I did the fried rice and added sesame oil. It was really tasty.
Glad it turned out well for you!
Brilliant never tried blackbean sauce before might just do this to try it . Have to look for them next time im in the Chinese supermarket Happy Chinese New Year to you both
Colin Mckinlay thanks, mums been celebrating back in her home town! And let me know what you think, its a unquie flavour.
Just made this tonight. It was quite lacking in flavour.....I had only mashed the black beans tonight and added fresh garlic into the BB. Maybe i should aged my garlic. also didnt do the wine thing at the end. Love you guys. Might try this again with a few tweaks - look the part anyway! x
So you didn’t try this, it annoys me when people change recipes then complain. They were very specific and always are, you need to aged the black beans over night too. I’ve done this loads and followed exactly, perfect and huge amount of flavour
Follow exactly then tweek, other wise you’re base is way off, the black bean and the garlic are so different after aging
Help us self publish our book, because we're nobodies we cant get a publishing company to look twice at us. To self publish our book is going to cost alot, as to get them at a resonable price to be able to sell we have to print in the thounsands. If you'd like to support the channel and help us achieve this goal a small donation would really help us reach it. If you would like to donate please click the link www.chinandchoo.com/copy-of-cooking-lessons
If you can't or just dont want to donate that fine too, we just really appreciate that you're here watching our content and being part of the #ziangarmy community. Happy cooking, happy eating, Chin and Choo xx
Loving the videos. I made this yesterday, it was amazing! I've just noticed you're only a few miles a way. I'm based in Taunton. I'll be popping in soon.
Glad you like them! and yes somerset til I die!
The local Chinese Takeaways are so frightened by your cooking, they've ordered a custard pie man hit. Watch out!
I think you both are brilliant. Im trying everything and what ive tried is amazing. So simple to follow what to do. Thankyou both.
Amazing to hear people trying our recipes and getting on well with them :)
This is my favourite dish by far, thank you for showing me how to make and the "Secret ingredients"
No worries :)
Made this tonight only beef. Used the beef set up from the beef satay recipe you have done and then when the onions go in on the satay I switched to when the onions go in here and followed this instruction from then on. No idea if that’s how it’s done but tender beef and a great black bean sauce, totally fooled the wife that it was a takeaway!
That's exactly how's it done and so glad it worked out! Next time take some pictures and email them to us at info@ziangsworkshop.com so we can put them at the end of our videos :)
Ziang's Oriential Food Workshop I was so proud I did take a pic! I’ll email it now
@@bikecrazykid9061 amazing!
Thank you so much for doing this. This is my all time favourite, and the one I order if it's a takeaway that I've not used before. Going to your website now to place an order!
Thanks again,
Paul 💜
No worries, really glad you're finding our content useful :)
Love your channel! And your mum is soooo cute :) 💜 Always makes me smile!
Thank you and mum is so cool :)
Yum.i have just discovered your you tube channel &online store today and love watching you both and look forward to ordering ingredients from you
Thank you :) means alot to hear :)
Love your channel love Chinese food wok and gear on order I spend far to much on Chinese takeaways
Hahaha and thank you :)
love your videos guys, i'm still on special fried rice and loving that one! I wondered what the light coloured liquid being dropped in by your mum to give it a thicker/better glaze is at 6.40 as I can't hear it mentioned?
That’s potato starch slurry :)
I'd love to see a video on your best version of chicken in black bean sauce please?
I love chicken feet. Thai style, pickled, black bean, in soup. I always order them when they're on the menu.
❤️❤️❤️
I'm sure someone's replied telling you this long before, but Americans definitely don't call them "capsicums" outside of a botany lesson. They're generally sold as Bell peppers, sweet peppers, or green peppers (regardless of their color at the time of sale, really,) or just "peppers," with other varieties named specifically. They're the generic assumption for peppers. If I ask someone to pick up peppers and onions for the barbecue on their way home, this is what they'll bring unless I specifically ask for, say, jalapeños. If I asked for chilis, on the other hand, they'd assume a hot pepper variety and either inquire what I wanted specifically or bring jalapeños, the most boring spicy pepper. The only times I've ever heard them called Capsicums it's been British expats or translated cookbooks.
Yep already been said 😂
Hi you two! I just wanted to tell you, I finally got around to using the fermented beans I ordered from you. Aaaaaand.... YES! SUCCESS!!!! I finally made a decent chicken in black bean sauce! It was GOOD! :D
Love your tutorials!! Just got your book. Excellent!
😊😊😊😊😊
your mum is cool wish her the very best from germany
Haha .. I love the way your mum is always trying to give us the thumbs up in random places :D
wforl its her thing, she does it in the shop when shes talking to people, im not even sure sje knows what its for 😂😂😂
haha!
I'd love to see the black bean chicken feet, I make it with black bean & chilli and love it. I wish I could post a picture :)
Ok we will show it :) mum loves them, I tend to stay away from them lol
Delicious if you follow step by step. Q1: is it corn mixture or custard mixture that you are using for thickening? Q2: I really would like to try chicken feet recipe, so when can we expect it? 😊. Tip: you can get exact beans on Amazon for £1.39.
It’s potato starch and you can get extra black beans as the takeaways use form us at www.chinandchoo.com/shop
Great video! Just subbed. You are your mum make a great team, keep up the good work fella. I'm about to cook this for dinner 😛
Thanks and great! Let us know how you get on :)
Great channel, so glad I found it!!
Thank you!! :)
Just about to start cooking this meal. Thanks. I have subbed.
awesome, let us know how you get on!
I have a small pack of the black beans and only used half. How should I store them for and how long?
RUclips have just this back up again and I am glad they have. I must try it. Yummy.
Yes! You must :)
@@ZiangsFoodWorkshop yes after you guys new channel and review on black bean sauce.
I love beef in black in bean sauce with green peppers yum!
Great video again :)
tasty right!
Love this recipe but a recent question popped into my head - are the types of onion important? Remember reading somewhere that only Spanish onions are used. Not sure if this is bollocks tbh but the onions used in my local takeaway's s&c pepper ribs are always great. Not sure if that's the reason.
Or if you'll read this given the time lapsed! :)
Yes! Spanish onion, the massive style
@@ZiangsFoodWorkshop Thank you!
This with crispy tofu would be great to see 😁
Hello. Im a big fan. You have taught me a lot. I have ordered the book off you but havent got it yet. Kev.
Please see our post and emails, there shipping this week, we dont even physically have them yet
i love take away food but im so shocked at how simple it is u and mum have shocked the unshockable so i thought lol shook u could of knocked me down with a feather when i viewed the sweetnsour sauce recipe xxx
haha brilliant
Love your cooking and love your mom!!!
Thanks 😊 and mum is amazing
you 2 are amazing, keep up the good work,
Thank you 😁😁😁😁
How long can you keep the container of black beans? If I put them in an air tight container how long do they stay fresh?
2 weeks but you can freeze it
Enjoyed it very much, thanks for the recepy! All the best with your hand btw hope it turns out well. Greetings from the Netherlands.
Thank you :) and it's healing well
A recipe would really help out . Thanks for the video !
We don’t put written recipes as we’ve got a cookbook
That looks so good.❤❤❤
Hi, how long will the black beans last once opened.
This show is awesome! Please do more!
What did you thicken the black bean with you didn't say
Potato starch slurry which is potato starch and water
What did you add in at the end? To thicken it up?
Potato starch slurry
@@ZiangsFoodWorkshop thanks buddy
i didnt catch what the last thing you put in was - what was the white liquid that you added "drop by drop"?
potato starch slurry
Hey chin and choo 👋🏻.
Could I add …. LAOGANMA . Preserved black beans in chilli oil mixed with garlic to my dish instead of the process you use? Thanks ! Keep them woks hot! 👍🏻
Hi, no it won’t be the same at all :)
@@ZiangsFoodWorkshop thanks I will purchase the beans you use 👍🏻
During the video for Chicken and Black bean sauce Choo added some liquid at the end, I think I must have missed something, was it just water or a mixture of cornflour, Many thanks love your videos.
Mixture of water and potato starch :)
Hi could you please do a video showing how to make black pepper sauce?? Beef and mushrooms in it would be fabulous. 😍😍😍
Yes at some point
Hi you two
Thank you for the videos. I've just found this channel, and I'm currently watching all the videos, very addictive, just like the gorgeous food you are making. I've been reading some of the comments, and can't believe the odd ones doubting your experience, knowledge and food, so keep it up, it's plain to see the majority are amazed with the results, and being able to recreate takeaway dishes at home. I'm definitely gonna make some of them, as you've done some of my favourites. I tried to go on your website to order some ingredients, but it's down at the minute. I'd love to put some business your way to say thanks for the videos, any idea when it will be back online, I'm hungry to create some of your dishes.
Cheers folks and best wishes from Teesside.
Amazing! Glad you're enjoying our content :)
Where can I get the yang Xiang black beans from? also, you said that you need to wash them... do you mean that id need to wash them after I drained out the hot water?
We got a video on that, it's called black bean prep :)
can i use the lee kum kee blackbean garlick sauce instead of your blackbean mix?
Yes 👍
Another Excellent video Chin . . . Are the black beans easily obtained in a Asian/Chinese Supermarket ???(UK) . . . Hoping for the Char Siu pork video soon....Keep em coming I'm loving this !!!!
Lenny Verne yeah ive never seen a place that doesnt sell them. If your local one doesnt id be suprised
And thankyou the kind words mean so much 😊😊
Found these just now.....Yang Jiang Preserved Black Bean with Ginger 500g [tub] .....Are the ones you use with Ginger ???
Lenny Verne yeah thats them!!
Thanks Chin . . .
Looks nice all have to try this recipe 👍
Kenny E thanks man
Kenny E can always count on you for a comment 😊😊😊
Ziang's Oriential Food Workshop that's because your recipes are awesome 👍👍
Could you make a chicken satay plz 😍
kiara02xx yeah sure, we've already got loads of requests but will get round to it as soon as we can 😊
what did you add to the end to thicken the sauce up? i cant wait to give it a shot but im a little confused
that potato starch and water :)
I’ve tried to get to like the chicken feet in black bean it’s just not for me I guess. Pretty much all I can taste is the black bean and garlic anyway, I much prefer pork rib steamed with black bean as you suggested for a future video. Generally any dim sum is good by me. Our daughters love things like that but now they are both grown up it’s just me and my wife. She unfortunately pulls a face every time I make owt like that. She doesn’t like fatty pork or prawns so I get to eat the lot! I also use that brand of black bean it also has a few bits of dried ginger in it. Though I don’t mind Lee Kim keep black bean and garlic sauce mixed with some chicken stock, and a few drops of sesame oil then rice wine sprinkled on near the end. Not as good but very tasty. Might be an idea to show people how to make base stocks using chicken carcasses that they normally waste. Just an idea.
That's a great idea and we might so that later down the line, for now we're just teaching people how to do classic Chinese takeaway dishes, 99% of those places won't use chicken stock in anything, but later we plan to show people our way of doing things, so far noting to do with Chinese takeaway is the best way to do them, when we have a few more subscribers we will show you guys the best way (in out opion) how to do them and that will include making stocks etc 😊
Mate that processed garlic at start what u add to do black bean. Silly question but what type of garlic is that, like fresh garlic or jar powder garlic
There’s a video, on it in our past videos
Can you tell me more about that aged garlic?! Just mince some up and cover it in some oil? How long before it's distinct from normal garlic? And does it go off? Very interesting.
EDIT: I found this when trying to google it: "Take extreme care when preparing flavored oils with fresh garlic or when storing fresh garlic in oil. Peeled garlic cloves may be submerged in oil and stored in the freezer for several months or in the refrigerator for no more than 4 days."
Do you cook it or anything? So many questions!!
You add the salt to bring the acidity down which stops the botulism bactria from growing
Chop chop indeed. Not a moment wasted. ❤
😊😊😊
Was that just cornflour and water you added to thicken the sauce?
No potato starch, its much better that cornflour, but corn flour will work
Love your vids. Waiting for a salt and pepper chicken /chips recipe.
Thank you :)
Looks amazing I can’t wait to try making it this way.
I prefer it with beef, have you shown us the velveting technique yet?
Love your channel :)
Yes we have :)
Ziang's Food Workshop, Brilliant I’m still working my way through all your videos as a new subscriber 👍🏻
wow look delicious
Do a beef and black pepper sauce please! 😋
Made this a few times now, love it! Just wondering, did you ever do the Black Bean Chicken Feet? Would love to try that!
No we havent, not yet
Blergh! They are disgusting. That is one meal I'll never forget for its disgustingness. Never again.
Looks Great, thanks for posting
Thanks :)
Hi Chin - always have chicken feet in Blackbean so would live a video 😊
Yeah sure we will be at point :)
Hi your doing a mega job.can you do prawns in sweet chilli sauce. What is the make of your wok and the cost of it.thanks
Great question will have to get back to you on that
Looks great and am looking to make this, do you have an ingredients list so we can get all the essentials?
we don't as we have a cook book and you can get all the stuff for this for www.chinandchoo.com/shop
@@ZiangsFoodWorkshop was bloody delicious! Thank you!
I'm on a roll with these videos atm. God damn.
Hahahaha mum is so fun to watch right
I made this the other day with firm tofu. I pressed it, deep fried it and then treated it like chicken in your recipe. It was great! I think you have lost my local Chinese takeaway a customer...
sounds really nice, I'm not a fan of tofu but mum loves it
@@ZiangsFoodWorkshop I love it! And noone is panic buying it from the Asian supermarkets...
Hi guys loving the recipes
Thank you :)
What ingredient is your Mum putting in at 6:40? please let me know, thanks! ....
nevermind just found out from the comments. It's potato starch
😂😂😂😂
Good day folks, could you please tell me how long the preserved black bean will keep once opened. Thank you.
months in its dried form
@@ZiangsFoodWorkshop Thank you so much for your prompt reply, I love watching your videos and I think your mum is so adorable, please pass on my regards, keep up the good work, Chinese food rocks!!! 👍👍👍
@@ZiangsFoodWorkshop PS. I can only find this brand of black bean with ginger, is this the same product or if not, is it an acceptable substitute, thanks.
I'm going to try this later, but I'm going to use pork instead as I roasted a whopping joint of it the other day and this seems like a good way to use some of it up. I notice on the menu (as in the T/A ones I have here) there aren't that many pork dishes compared to chicken or beef, it's the case with every Chinese menu I've seen. Any reason for that?
MrSDSTRIKEBREAKER yeah because it was expensive back in the day and its just been tradition to not put it on the menus. Were as authentic chinese food is mainly chicken or pork. You'll see with a lot of our traditional dishes, most of it is pork or chicken based.
Spot on reply! I like a bit of pork!
What was the white liquid you added at the end of cooking to thicken the sauce?
Potato starch and water :)
Cold water that is
i love chicken feet ...yummy
I love this with ho fun noodles. Also with beef
Yes! Its amazing
@@ZiangsFoodWorkshop Good with shrimp too. I add oyster sauce to it too
Thank you so much for sharing your easy to follow, delicious recipes. You have changed our lives. Love you both. Happy Cooking Happy Eating.🥢😋👌👍#MSFfffinG
Thank you so much
I love these videos 😍
Ryan Stanley glad your enjoying them
how can i just make a tub of black bean sauce , a bit llike how you would order a side tub of urry sauce from the chinese, so how would i do it wuth black bean sauce
Good question, follow the chicken and black been but dont add the chicken or any of the other ingredients, it wont keep for lomg though so make as needed :)
made this today and it was lit AF
Glad you like it :)
Chin
Making this dish tomorrow night for friends what chillis do you use and how much? can I use normal chilli paste if so what brand do you recommend.
Will take photo and post to you.
Thanks again
Graham Charlton I use birds eye chillies and depends as they can vary in heat, if you were my mum the answer would be a lot lol
Will it come out as good if we used maybe a LKK black bean sauce?
No, not it won’t, it’s why we tell you which bean to use :)
❤ thank u
australia calls them capsicum and usa bell peppers
Lots of names :)
If I don’t make up the whole tub of black beans as your other video...how long will the black beans stay good in the tub they come in? Would I keep it in the cupboard or in the fridge? I live alone so theres no way i’d finish it within 2 months :)
Of you do make it up you can freeze them in smaller batches, but if you place them in an air tight container they should last 4 months, but freezing is the better option as they will last much much longer
Ziang's Oriental Food Workshop thank you!! Might buy small pots and freeze then :)
Yum
😊😊😊
Hi in the video for the salt and msg you say tablespooon do you mean teaspoon?
Yeah fully mean tea spoon, sorry didnt even notice that
Could I use tinned black beans? I can get those in ASDA.
No there completely different beans, there more like kidney beans
What was the white stuff at the end to thicken
Cornstarch slurry
What was that you made it thicker with in the end? That's where most takeaways fail
Its potato starch slurry
@@ZiangsFoodWorkshop Thank you new sub love the channel 🤤👌🏼
😊😊😊
Can cornflour be used?
Another great video guys, thank you. This one ranks as my favourite all time Chinese takeaway dish and I already make it often at home. Few differences though. I premake the black bean paste with a whole can of the fermented black beans (after soaking/washing) with 500ml oil, 1 bulb chopped garlic, 75g chopped ginger and 100ml shaoxing and some white pepper or chilli paste. This is the way I was told takeaways do it? Adding the shaoxing right at the end so it doesn't cook is new to me. Also why add water instead of chicken stock - is this really how you do it in the restaurant?
MrCurry no we dont even sell "chinese takeout style anymore. very high end street food and have people travel round the country just to eat our food, i would do this very differently if it was on my menu, but chicken and black bean like this isnt really traditional so i dobut id ever serve it. Remember we are teachiny the bog standard stuff for now. Most takeaways (not resturants they will do it your way) will do it this way, as takeaways are basically the mc donalds of chinese food, Cheap, quick and done for the bottom line.
No cooking off the rice wine is a mistake. The flavour is lost. Just a few drops at the end makes it 100% better
Old Timer no i didnt lol, we always finsih. Cooking with it in for the favour isnt the best way to use it. The flavour disipates and is lost
Ziang's Oriential Food Workshop thanks, and the takeaways use boiled chicken? A video on preparing the chicken would be great, thank you
OOOp's my bad, sorry Chin
I would like to see the feet. When I kill one of my chickens, it seems a waste
We plan to make that video and your chicken doesn't get fresher than that!
Thank you for the amazing video guys, I just have one question. The Yangjiang preserved beans are proving a tought find in the oriental supermarket, but I notice they have the same tin and call it Golden Lily instead. Are these the same beans please ?
I'm not sure about the golden Lily, but we sell the Yangjiang black beans on our webstore, the links on the bio :)
@@ZiangsFoodWorkshop Great, thank you. I`ll head over and take a look. Right after I finish eating the chicken fried rice from the other video. It`s delicious :D
So glad people are actually trying our recipes out :)
I made your satay dish today, my god!! Amazing taste, quick question how do you make the processed aged garlic with quantities as I’m struggling to find anything online. Thanks again and hi to ya mum :)
Spencer Lewin ill make video on it, someone else just asked too
Ziang's Oriential Food Workshop I’m gonna make it this weekend so I’ve just done garlic and oil with a little salt as a guess :)
Spencer Lewin just oil and garlic will do 😊 we dont add salt but it cant hurt 😊