Now I can make all my favourite take-away dishes at home. And get that real take-away taste. Thank you so much for teaching us the "secrets". Happy Cooking!
This one looks so damn good. Just like what I’ve seen at my local Chinese takeaway. I’ve only seen one that at least looks similar to this. Putting the Soy in with the rice earlier does coat it better imo. Love how you’re talking and your mum is just smashing down the fried rice. 🤣🤌
Love watching you both cook, you have such a good rapport together, love that you have 3 generations of chefs in your family and all love cooking, so greatful for sharing all your wonderful recipes with the world.
Thank you, we have 5 generations, only 3 are Chinese takeaway chefs, before that my great grand father and great great grand father we’re chefs making Malaysian Chinese street food
I need to make this, it looks delicious. We had it last night from our takeaway, there was only 1 or 2 shrimps in it, not joking. The pork was tiny, we could barely see it 😥. My little one loved it but was disappointed in the lack of pork and chicken pieces. Time to change that, that's why I love your channel 👏👏 x
I have never bought a cookery book before and out of all the top chefs in the work yours is the only one I thought I need this. So ordering as soon as in stock again.
Great entertaining video guys , when I lived in the UK this was my favorite local takeaway order. They used to fill the container so much that it took me like 2 hours to finish it ! Loved it.
Hi guys, thanks for showing us how to make authentic take away SFR, iv followed this recipe and I can attest to the fact that it is awesome! BTW, if you have never tried the John Lewis range of non stick pans I HIGHLY, HIGHLY recommend them, the range is called “Eaziglide Neverstick3”, make sure you get the Neverstick3, NOT Neverstick2 or just Neverstick, , the Neverstick3 range is absolutely AMAZING. I just cannot get anything to stick on them, and I don’t even wash them, I simply wipe them with kitchen roll. Their not cheap but they have a lifetime warranty and once you buy one you won’t want anything else, it’s a delight to cook with.
Thank you so much!! My MSG arrived yesterday. Did my rice and cooled it and cooked a chicken fried rice and my family actually couldn’t tell the difference!!! Thank you 🙏
I've been trying to replicate some of the flavours I get in Chinese takeaway food. But there's something missing usually. Finally I know some of the secrets. Thank you so much👍
I've only gone and bloody done it Rodney!!! After nearly half a 5kg bag of rice I've finally found a formula that doesn't turn it into mash potato or has it stuck to the bottom of the pan.... following the instructions on the back of the bag does both!! Pressure king pro and rice cooker straight to the tip... simply 1 cup rice 1 cup water..or 2+2 or 3+3 etc etc .bring water to the boil in a pan then add rice remove from heat totally, cover and let sit for 18 mins...perfect every time. OMG!! We is going to be living on fried rice Rodders😎
Here in Ireland Chinese take away dishes with everything in are called " House Special ...." One of my favourites is House Special Chow Mein. Chicken , Beef, King prawns , roast duck , and my favourite , the char siu pork.
This recipe was so frea*ing good I had to make it so much easier for many wanting to just look at the recipe information, and don’t have a lot of time to watch a whole video. Fried rice recipe; -Boiled Chicken -Spring onions -frozen peas -wet onions (wedge cut) -1 wisked egg (pinch of salt and MSG) -300g overnight rice; cook rice leave it for 19 mins and live it in the fridge overnight. -1/3 tsp MSG -1/3 tsp salt -2tsp of soy sauce -1 tbsp of vegetable oil (for frying). -Beef sliced. *optional* Instructions; *key always keep mixing* 1. Preheat the wok. Add a drop of the soy sauce to the rice, two pinches of the salt and MSG into the rice. 2. Add the oil into the wok, after the oil is hot (little bubbles in the oil) add the optional beef until brown, than place the cut onions, and spring onion, cook until brown. 3. Add the chicken into the wok, along with the Chinese braised pork. Wait for roughly around 30 seconds. 4. Add the pees, wait for about 20 seconds add the rest of the MSG and salt, wait for 10-15seconds depending on the heat. Add in the egg, make sure the egg isn’t too stringy and is cooked. 5. Add in all of the Rice, and the key is to always make sure you temper down the big pieces of your wedged cut onions so they are just right for the finishing touch. As the rice becomes warmer you’ll find it a lot easier to temper he onions down. 6. Once you feel as if the rice is soft, than you’ve finished cooking it, so make sure you don’t over cook it. This fried rice will last up to 3-4 weeks also depending how you store it and what the temperature is like.
I'm in Australia, and I have a request for a restaurant dish that is common in Australia. It is called Mongolian Lamb. (sometimes beef) It is a hoisin based sauce, but I have never been able to exactly recreate the take-away flavour. My other favourite dish is called Peking Pork, usually pork chops that are battered and deep fried. The sauce is rich and red and like a sweet and sour but more complex.
Absolutely love your videos! You guys need your own show on the telly! My husband has been cooking some of your recipes and they are top notch! Ps. Choo is the cutest ❤️
Thanks so much for this! Took me a bit to find this version of the special which has everything!! There is one thing I sometimes get with my special and it’s topped with a red sauce, although as one would think immediately it’s not sweet and sour for sure, it’s much less sweet. Any ideas would be amazing! Thanks again! 😊
Hi Chin & Choo bought your cook book from your web shop after 1pm on 09/11/2020 received it at 11am today 11/11/2020 and I live in the North of Scotland above Aberdeen. My daughter and I enjoyed soft noodles for lunch from your book although she added some Chiu Chow Chilli oil. Tonight we are having chicken fried rice. Your recipes are awesome. P.s we live a hundred yards from a Chinese takeaway ( sometimes nice but sometimes not 😔)
Thanks to these videos I have been making some of the dishes mainly the chow mein wet and the dry.And it tasted just like a takeaway, love these people they make it fun and easy to enjoy Chinese food.Would love lessons from them as I live in Somerset also.
Omg need to learn this as i love Chinese takeways and i love cooking am glad i fround ur channel as i loved how made the chicken balls i need new oven and start by getting the bits its making me so hungry 😋 🥰🤗
I really enjoy Yang Chow rice and now I know how to cook it. Better get in the kitchen and season my new wok. Thank you both for taking the time to make these videos. If only you knew how much your efforts are sincerely appreciated. Many thanks.
Love you recipes and who knew, they taste just like or better than the takeaway, thank you as we can't afford takeaway, so this is a way of having them at home, many thanks, can't praise you enough, keep going, you two are really funny and enjoyable to watch and you make it easy to follow recipes, maybe put up list of ingredients first would be an idea, as I have to keep pausing and rewinding to get them, keep going you are doing a brilliant job, stay safe and well x
Omg it makes so much sense (and less mess) adding the soy sauce to the rice before frying 🤦♀️ Did your char siu pork yesterday and today making this 👍
Hi nice prep and nice presentation. Mom is so adorably natural 😀 and cute. Pls tell me what rice they use in restaurant for fried rice or which is best for making fried rice?
We had an idea of doing that but when we asked most people wanted a cook book, which is actually available to pre-order now for our webstore www.chinandchoo.com/shop
You're wrong sure you've done 60 years, I've never seen Rice added in this dish before FFS!!!! Don't you just love people who tell you you're wrong when they prob have very little knowledge. Thanks for this, ive looked for it as kids are coming tonight, I think I have them addicted to the MSG i purchased from Wing Yip !!! :D Thank you so much to you both for sharing knowledge, tips and menus, I have used so many and followed so many. Im sure they wont be as good as these, but everyone is very happy when they taste them
Always order this without fail when I have a Chinese, you and your mom have a great sense of humour, 😂 always make me laugh, brilliant videos, can you make mix meat in OK source,
Another quality vid! I'm looking forward to seeing the healthier versions of the dishes, my stomach will thank you for sure! Lol. Have a great weekend guys! .... Also I just became a patreon, it's the least I can do for all the help you guys give!
Thoroughly enjoying all your videos, but have yet to try any of them at home. Maybe the Takeaway Essentials kit (once on sale) will be the kick up the rear I need, so I'll be keeping my eyes open for them to be on sale. My wife walked in while I was watching and said she loves your mum's colourful finger nails! Here's to the next video, Chin and Choo.
hahah i think those finger nails have started to get more comments than anything lol and the essential kit will be on sale next week when we launch the video to go with it :)
Visit our webstore www.chinandchoo.com/shop to buy the actual ingredients that the Chinese Takeaway use in quantities suitable for the home chef. Also, you can register interest in our Chinese Takeaway Cook Book that’s basically a manual on how to run a takeaway. Happy cooking, happy eating, Chin and Choo xxx
i guess Im asking the wrong place but does any of you know a way to log back into an instagram account..? I was dumb forgot my password. I love any assistance you can offer me.
@Cody Moses I really appreciate your reply. I got to the site thru google and Im trying it out atm. Seems to take quite some time so I will reply here later with my results.
Magnificent, thank you! My all time favourite, along with those perfectly round sweet & sour pork / chicken / prawn balls you only find in the UK. Is there any chance of showing how those are made, too? Thanks!
You guys are great. I have learnt some new tips for my fried rice. I was pouring tons of soya sauce in the rice ( will do your method now) and putting the spring onion on last. Recipe requests ; mock duck pancakes, sweet and sour mock duck with crispy batter and my major addiction salt and pepper tempura mushrooms! For some reason I thought you were a fellow Aussie until I read the description. Lol
Ziang's Oriental Food Workshop thank you so much :) Yeah you do a bit and you have the outgoing personality of one as well. They would love you in Australia!
Ziang's Oriental Food Workshop oh yeah they don’t really use it that much in OZ anymore, it’s a bit of a no no. But yeah , they just need to leave it out, the silly buggers.
Yeah was like that here until modern science proved all the myths wrong to the point that realised it naturally occuring in soy, mushrooms, veg, aged cheese and human breast milk
Thanks guys! Guess I will have to watch all the vids again to see what it might have been..... No hardship there! Cup of tea and feet up and let the eye feast begin. 😁
My parents and sisters owned their own Chinese Canadian restaurants here in Canada. My father and his grandfather were here since the 1920's. You are correct about the soy sauce evaporation but I think the reason why they add it to the rice while it is being fried is because it is less cumbersome and messy. All the work is being done inside a (bigger) frying pan rather than in a bowl. It is just more practical. Soy sauce costs nothing so a little bit of evaporation means nothing. I love watching you and your mother. I wish I was not a diabetic. I miss the rice and noodles...!!!!
Another fantastic video, great work! I remember first subscribing to this channel when there were only around 2k subs and that wasn't even that long ago. Being near the 30k mark now says for itself how great you guys are/are doing! Not one for requesting a lot as whatever content you make is great to watch, but will you be doing just a standard 'mixed vegetables' dish at some point? I ts one of my favourites and would make a great accompaniment to all of your recepies. Thanks guys! P.s., love the aprons, will be getting one when I can 😀!
@@ZiangsFoodWorkshop Watched it again and it was White, not Wet Onion Also bought some MSG for the first ever time today, but there were two kinds Crystal and Powder ... Don't know which one you used, or if they're different Anyhow, a huge thank you to your Mum & yourself from my family & me [-_-]
Just made this, it was lush.... Yup, put the soy sauce into the rice before reheating.... I didn’t have chicken but prawns and the Char Sui were enough. I ate enough for 2... And have enough for tomorrow too...
Brilliant as always I have mastered my rice now I even go to a Chinese cash and carry for all my stuff now but I have always wondered do you rinse your rice grains before cooking or not I just cook it without rising I think the starch binds it together better I have been using green dragon AAA thia him maili fragrant rice it smells beautiful when its steaming
Another banger of a video!! Easily my favourite food channel on youtube right now!! Quick question on pan heat...when looking for the pan to smoke, is that before or after adding the oil??
After the oil, if you let it smoke before and your using non stick you'll burn it off, if your using a steel wok then heat it up til it smokes then add the oil and again wait til it smokes
In Australia this is special fried rice. If you told people here that it had MSG in it they would probably freak out. You are a pair of real characters which the world needs more of.
@@ZiangsFoodWorkshop In Australia, a large percentage of the population believe all sorts of new age garbage. It's not racism (although like you say it may have originally been), but it's just ignorance of science and a willingness to believe every "chemical" is dangerous. It reminds me of the old jokes about how dangerous dihydrogen monoxide is. I have written letters to the newspaper about the dangers of dihydrogen monoxide in our waterways and had dozens of people contacting me wanting to help me have the government remove all dihydrogen monoxide from our rivers and lakes immediately!
Thanks for doing this video Chin & Choo. Like many others in the comments, this is my 'usual' when I go the chippy. Always get a pot of curry too. I can't wait to give it a try. It'll be the first time I'll have used MSG, so let's see how it goes. Massive thumbs up from me 👍👍😁😁
Ziang's Oriental Food Workshop Mum was actually right 😉 ua-cam.com/video/EGuAUEgBi7w/v-deo.html Glenn Frey’s is the best known version as it was featured in Top Gun, but you can’t ignore a bit of Gloria! Great video as always, folks. A perfect balance of humour and cooking. Thank you, both, very much 👍
Another cracking video demonstrating how to cook one of my favourites, but could you tell me when does cold rice become dangerous? Many people worry about cold rice and the deadly poison that can develop within it, so I’m hoping you can give us some facts. And is the heating of the rice in the wok guaranteed to neutralise any toxins that may be present? Much love to you both.
It the heat it get too, should be over 74 degrees C for 3 mins, for over night rice, the rice should be cooled down face with in 90 mins after cooking and refrigerated
always look forward to your videos.....I looking forward to growing things in my allotment...Asian veg.....garlic chives and snake beans. ....and now my new hens are laying eggs...many thanks for the video...so looking forward to next video.....would be nice to see a montage of your intros of you and your mum and the endings of your videos...they look so much fun too film ..
That sounds awesome, growing stuff like that always taste so much better I'm sure you've mentioned it before :) and that's a great idea, might do it for a end of year run down.
Can't wait to try coating the rice like that. You're right my experience adding liquid seasonings during the cook has NEVER enhanced the recipie, infact it took away from what I established with the dry seasoning already, not to mention it gets soggy
Hi guys, Another great tutorial. You both make it so easy to follow the recipe and very entertaining. Your mum is such a sweetie. Is she available to hire from your shop? Keep up the good work and love and best wishes to you superheroes of the wok!
Loving ur channel ur mom is great great to see mom n son together im learning loads ty im having trouble finding ur review channel would u be so kind to put a link up please ty xx
Beautiful and genuine takeaway, I’ve always added soy in the wok. But now I know better. That’s a great tip, yang or yung? Which is correct? I know not. All I can say is from memory yung chow was the description or spelling mostly found in takeaways around me in the mid seventies. Wow I’ve just remembered our town had one Chinese takeaway and one restaurant in 1974, that’s changed along with the spelling. But as a relatively experienced Chinese restaurant/takeaway cook Chin and Choos offerings are pure gold. As has been said, When you’ve done this for a living for 60 years then you may be ready to give them instructions. Till then. Just enjoy. Ps. I’ve just heard your going to do some vegan dishes.... I’ll skip those. I don’t have a problem with veg. As long as it’s got some bits of animal in it... xxxxx
Haha yes we have had so many people ask it just make sense for us to make a few vegan videos. And we always get those people that think they know better, to be honest if it works for them how can it be wrong, but when they tell us we are doing it wrong that annoys me lol. And ive seen it spelt young, yang, yam, young, yung, mum says yung is right lol xxxx
@@ZiangsFoodWorkshop I am in Australia, maybe once borders are back open you can come over and give me a private cooking lesson 😆. Are you talking about undercooking at the ‘boiled rice’ stage?......this would make sense as I had read somewhere to reduce the cooking time if you were intending to create fried rice.......in your Mum’s words it turns out that this advice is probably ‘a load of shit’. Cheers
Love love love your channel and your honest cooking. I equally love chineese food but on a diet so trying to be more mindful of what i eat so i was wondering if you had any plans to put calorie amounts next to your dishes. I know thats a lot of work but a rough estimate would be wonderful 😊
@@ZiangsFoodWorkshop I may pass on that one. I am sure it is lovely but i can't stand fish. Realy wish i did at times but just cant bring myself to like it 😂
You just leave it on the side in a container and then when cool place a lid over it and put it in the fridge, if you don't put a lid over it it will go turbo hard and be inedible
I've seen my favorite takeaway mix what i can only describe as a 10 gallon see through storage tub of boiled rice from the fridge with nearly a full bottle of soy sauce. They have recently started selling little half bottles of pearl river. Sitting next to the cans of IRN BRU and Coke behind the counter!
@@ZiangsFoodWorkshop I have been cooking fried rice for 40 years now. Always edible, but never quite right. In all those years I have never ever seen it suggested that you add the soy sauce and seasonings to the rice before adding it to the wok. I tried it last night, and it worked. What a huge difference to the overall taste. Where have you been all my life?!
You can get our Chinses Takeaway Cooking Bible as an eCookbook on amazon kindle app here: amzn.to/3ebLYLZ
I'm addicted to your channel. It's so bloody funny - your mum is a legend! And the recipes are awesome. Keep it up guys!
Thanks ;) means alot to hear :)
Three years later than you Jamie and I completely agree. Mums happy antics crack Me up. Hope that you're all well.
I wish my mum could cook like yours. I spent half my childhood on the toilet because of my mum's cooking.
hahah sounds like fun lol
Hahahahaha
Lmaooooo
🤣🤣🤣🤣
🤣🤣🤣🤣🤣
We have only just discovered you guys, we absolutely love you two, you're like a double act. Keep educating us. Xxxx
Thank you 😊😊😊😊😊😊
I made this for lunch and this is BETTER THAN A LOT OF THE TAKEAWAYS I'VE BOUGHT IN THE PAST YEAR!
Now I can make all my favourite take-away dishes at home. And get that real take-away taste. Thank you so much for teaching us the "secrets". Happy Cooking!
Thank you for watching! And it's always great to see you comment :)
This one looks so damn good. Just like what I’ve seen at my local Chinese takeaway. I’ve only seen one that at least looks similar to this. Putting the Soy in with the rice earlier does coat it better imo. Love how you’re talking and your mum is just smashing down the fried rice. 🤣🤌
☺️☺️☺️😂😂
Love watching you both cook, you have such a good rapport together, love that you have 3 generations of chefs in your family and all love cooking, so greatful for sharing all your wonderful recipes with the world.
Thank you, we have 5 generations, only 3 are Chinese takeaway chefs, before that my great grand father and great great grand father we’re chefs making Malaysian Chinese street food
I'm always fascinated by the authentic analogues to western dishes, I'd love to see more of that like you did with the eggs
We plan too:)
Another great video! I looove Chinese food, thank you so much for introducing me to the MSG spice and all the teaching you offer!! You're the best!
Our pleasure!
I need to make this, it looks delicious. We had it last night from our takeaway, there was only 1 or 2 shrimps in it, not joking. The pork was tiny, we could barely see it 😥. My little one loved it but was disappointed in the lack of pork and chicken pieces. Time to change that, that's why I love your channel 👏👏 x
❤️❤️❤️❤️
Just had this for lunch......so easy to do and tastes amazing!
I've made lots of your recipes now.....every one a winner!
Salt n pepper chicken wings?
Thanks and that's on the request list already :)
I have never bought a cookery book before and out of all the top chefs in the work yours is the only one I thought I need this. So ordering as soon as in stock again.
Pre orders are up now for it :)
Great entertaining video guys , when I lived in the UK this was my favorite local takeaway order. They used to fill the container so much that it took me like 2 hours to finish it ! Loved it.
Thanks :) yeah normally fried rices dishes are always filled to the brim :)
Hi guys, thanks for showing us how to make authentic take away SFR, iv followed this recipe and I can attest to the fact that it is awesome! BTW, if you have never tried the John Lewis range of non stick pans I HIGHLY, HIGHLY recommend them, the range is called “Eaziglide Neverstick3”, make sure you get the Neverstick3, NOT Neverstick2 or just Neverstick, , the Neverstick3 range is absolutely AMAZING. I just cannot get anything to stick on them, and I don’t even wash them, I simply wipe them with kitchen roll. Their not cheap but they have a lifetime warranty and once you buy one you won’t want anything else, it’s a delight to cook with.
Thank you so much!! My MSG arrived yesterday. Did my rice and cooled it and cooked a chicken fried rice and my family actually couldn’t tell the difference!!! Thank you 🙏
Amazing :) glad we could help :)
You certainly did! Will be watching all the other videos now 🙌😊
I've been trying to replicate some of the flavours I get in Chinese takeaway food. But there's something missing usually. Finally I know some of the secrets. Thank you so much👍
Glad we could help that :)
I've only gone and bloody done it Rodney!!!
After nearly half a 5kg bag of rice I've finally found a formula that doesn't turn it into mash potato or has it stuck to the bottom of the pan.... following the instructions on the back of the bag does both!! Pressure king pro and rice cooker straight to the tip... simply 1 cup rice 1 cup water..or 2+2 or 3+3 etc etc .bring water to the boil in a pan then add rice remove from heat totally, cover and let sit for 18 mins...perfect every time. OMG!! We is going to be living on fried rice Rodders😎
Hahahhaah amazing!!!
Here in Ireland Chinese take away dishes with everything in are called " House Special ...."
One of my favourites is House Special Chow Mein.
Chicken , Beef, King prawns , roast duck , and my favourite , the char siu pork.
Watching this again as a reminder...gonna make it tonight & can't wait.
But just watching your videos makes my mouth water... you two are amazing!
😂😂 and thankyou :)
This recipe was so frea*ing good I had to make it so much easier for many wanting to just look at the recipe information, and don’t have a lot of time to watch a whole video.
Fried rice recipe;
-Boiled Chicken
-Spring onions
-frozen peas
-wet onions (wedge cut)
-1 wisked egg (pinch of salt and MSG)
-300g overnight rice; cook rice leave it for 19 mins and live it in the fridge overnight.
-1/3 tsp MSG
-1/3 tsp salt
-2tsp of soy sauce
-1 tbsp of vegetable oil (for frying).
-Beef sliced. *optional*
Instructions;
*key always keep mixing*
1. Preheat the wok. Add a drop of the soy sauce to the rice, two pinches of the salt and MSG into the rice.
2. Add the oil into the wok, after the oil is hot (little bubbles in the oil) add the optional beef until brown, than place the cut onions, and spring onion, cook until brown.
3. Add the chicken into the wok, along with the Chinese braised pork. Wait for roughly around 30 seconds.
4. Add the pees, wait for about 20 seconds add the rest of the MSG and salt, wait for 10-15seconds depending on the heat. Add in the egg, make sure the egg isn’t too stringy and is cooked.
5. Add in all of the Rice, and the key is to always make sure you temper down the big pieces of your wedged cut onions so they are just right for the finishing touch. As the rice becomes warmer you’ll find it a lot easier to temper he onions down.
6. Once you feel as if the rice is soft, than you’ve finished cooking it, so make sure you don’t over cook it. This fried rice will last up to 3-4 weeks also depending how you store it and what the temperature is like.
Although watching the whole video helps us out no end and would be amazing to do as a thanks for sharing this for free ;)
Great video and such a lovely mum. Thankyou
Mum is amazing
I've got all the ingredients and making this one today along with a few others. This has to be one of my all time favourites ... 😋
Let us know how you do with it :)
"Well done, Mum" >
hahah mum makes me laugh all the time lol
Love watching you both your mad like myself enjoy recipes. Keep going
Thanks so much :) and crazy is better than boring
I absolutely love the fact that you guys use MSG.
Finally, a chef not ashamed to admit to using it.
Thank you :) and I'm not ashamed at all, all modern evidence has debunked all myths of the past :)
I'm in Australia, and I have a request for a restaurant dish that is common in Australia.
It is called Mongolian Lamb. (sometimes beef)
It is a hoisin based sauce, but I have never been able to exactly recreate the take-away flavour.
My other favourite dish is called Peking Pork, usually pork chops that are battered and deep fried. The sauce is rich and red and like a sweet and sour but more complex.
Thank you for your videos. I'm learning loads!
No worries
Absolutely love your videos! You guys need your own show on the telly! My husband has been cooking some of your recipes and they are top notch! Ps. Choo is the cutest ❤️
Mum is the best right! And i douht very much we will ever get there, but we can still dream :)
Thanks so much for this! Took me a bit to find this version of the special which has everything!! There is one thing I sometimes get with my special and it’s topped with a red sauce, although as one would think immediately it’s not sweet and sour for sure, it’s much less sweet. Any ideas would be amazing! Thanks again! 😊
Hi Chin & Choo bought your cook book from your web shop after 1pm on 09/11/2020 received it at 11am today 11/11/2020 and I live in the North of Scotland above Aberdeen. My daughter and I enjoyed soft noodles for lunch from your book although she added some Chiu Chow Chilli oil. Tonight we are having chicken fried rice. Your recipes are awesome. P.s we live a hundred yards from a Chinese takeaway ( sometimes nice but sometimes not 😔)
Really hope you get loads of use out of it :)
Thanks to these videos I have been making some of the dishes mainly the chow mein wet and the dry.And it tasted just like a takeaway, love these people they make it fun and easy to enjoy Chinese food.Would love lessons from them as I live in Somerset also.
Hey thank you for the kind words :) we love making these videos and our shop is in porlock weir ;)
Fantastic videos and you make a great team. Comedy value is priceless.
Thank you :)
Mums just tucking in while he’s talking ..love it 🙏🙏
Omg need to learn this as i love Chinese takeways and i love cooking am glad i fround ur channel as i loved how made the chicken balls i need new oven and start by getting the bits its making me so hungry 😋 🥰🤗
Haha thank you :) good luck and let us know how you get on :)
I will i post pictures for u to see x
I really enjoy Yang Chow rice and now I know how to cook it. Better get in the kitchen and season my new wok. Thank you both for taking the time to make these videos. If only you knew how much your efforts are sincerely appreciated. Many thanks.
Thank you :) means so much to hear, we just love making these :)
Love you recipes and who knew, they taste just like or better than the takeaway, thank you as we can't afford takeaway, so this is a way of having them at home, many thanks, can't praise you enough, keep going, you two are really funny and enjoyable to watch and you make it easy to follow recipes, maybe put up list of ingredients first would be an idea, as I have to keep pausing and rewinding to get them, keep going you are doing a brilliant job, stay safe and well x
Again thank you 😊
Omg it makes so much sense (and less mess) adding the soy sauce to the rice before frying 🤦♀️
Did your char siu pork yesterday and today making this 👍
Yes it does :)
Absolutely adore you guys. I'm completely addicted to your channel, and your mum is an absolute legend, I just wanna cuddle her! Lol xx
Thanks and mum is amazing
Love your mum 🥺💜 bless her heart 🌸 thank you for this video
Mum is the best :)
Hi Chin Just back off holiday and come back to this,wow what a lovely dish.
Great video.
Thank Graham, hope you had a good one!
Thanks Chin, yes was brilliant.
Been eating on TV but subscribed just now on mu phone. You two are so funny and your food makes me so hungry. Love your videos. Your mum is a gem 🙂👍👌
Thank you :) so glad you enjoy what me and mum do :)
Started to watch your channel a few weeks ago, Love the content as Asian cooking is the best. 😁
Thank you :) hope you'll continue to keep watching :)
Great video. Young Chow fried rice is one of my faves. So easy and so tasty.
Thank you :)
Hi nice prep and nice presentation. Mom is so adorably natural 😀 and cute. Pls tell me what rice they use in restaurant for fried rice or which is best for making fried rice?
Thank she really is and they use a mix of AAA grade long grain and thai jasmine in a 2:1 ratio
Your Mum is awesome :) I would love to see you both create a dvd with all these recipes I love the honest down to eatth approach you take :)
We had an idea of doing that but when we asked most people wanted a cook book, which is actually available to pre-order now for our webstore www.chinandchoo.com/shop
New to this channel, absolutely love it. Great tips, techniques and explanations. Looking foward to more and more episodes :)
Thank you :) we don't script anything so everything we say is just how we do it :)
Love making your recipes. I take them into work for lunch and everyone thinks it’s a proper takeout 😂👍
Awesome :)
You're wrong sure you've done 60 years, I've never seen Rice added in this dish before FFS!!!! Don't you just love people who tell you you're wrong when they prob have very little knowledge. Thanks for this, ive looked for it as kids are coming tonight, I think I have them addicted to the MSG i purchased from Wing Yip !!! :D Thank you so much to you both for sharing knowledge, tips and menus, I have used so many and followed so many. Im sure they wont be as good as these, but everyone is very happy when they taste them
Thanks :) and for a second there my heart sank lol
Fantastic! Super tasty looking dish, thank you guys. Glad to hear your hand is healing nicely Chin! 😁
thanks Michael :) and thank you for becoming a patreon!
Always order this without fail when I have a Chinese, you and your mom have a great sense of humour, 😂 always make me laugh, brilliant videos, can you make mix meat in OK source,
Thanks you and I'll add that to the request list :)
Another quality vid! I'm looking forward to seeing the healthier versions of the dishes, my stomach will thank you for sure! Lol. Have a great weekend guys! .... Also I just became a patreon, it's the least I can do for all the help you guys give!
lol we will be making some soon :)
Didnt see your comment and edited the post lol, I just signed up to your patreon to say thanks!
you sir are a legend! thank you :)
Thoroughly enjoying all your videos, but have yet to try any of them at home. Maybe the Takeaway Essentials kit (once on sale) will be the kick up the rear I need, so I'll be keeping my eyes open for them to be on sale. My wife walked in while I was watching and said she loves your mum's colourful finger nails! Here's to the next video, Chin and Choo.
hahah i think those finger nails have started to get more comments than anything lol and the essential kit will be on sale next week when we launch the video to go with it :)
Visit our webstore www.chinandchoo.com/shop to buy the actual ingredients that the Chinese Takeaway use in quantities suitable for the home chef. Also, you can register interest in our Chinese Takeaway Cook Book that’s basically a manual on how to run a takeaway. Happy cooking, happy eating, Chin and Choo xxx
I would love to meet you guys are you in the UK or USA
i guess Im asking the wrong place but does any of you know a way to log back into an instagram account..?
I was dumb forgot my password. I love any assistance you can offer me.
@Samson Andre instablaster ;)
@Cody Moses I really appreciate your reply. I got to the site thru google and Im trying it out atm.
Seems to take quite some time so I will reply here later with my results.
@Cody Moses It worked and I now got access to my account again. I am so happy:D
Thanks so much, you saved my ass :D
Thanks for the recipe I made it and it was delicious keep up the good work
Brilliant, glad we could help :)
Magnificent, thank you! My all time favourite, along with those perfectly round sweet & sour pork / chicken / prawn balls you only find in the UK. Is there any chance of showing how those are made, too? Thanks!
we've done the chicken balls already was not the last but the one before :)
You guys nailed it! Awesome info as usual... looking forward to the chicken prep video 👍
Thank you 😊😊😊
You guys are great. I have learnt some new tips for my fried rice. I was pouring tons of soya sauce in the rice ( will do your method now) and putting the spring onion on last. Recipe requests ; mock duck pancakes, sweet and sour mock duck with crispy batter and my major addiction salt and pepper tempura mushrooms! For some reason I thought you were a fellow Aussie until I read the description. Lol
Hahah do we sound Aussie? As youre not the 1st to day that And yeah I'll add them to the request list :) really glad we could help:)
Ziang's Oriental Food Workshop thank you so much :) Yeah you do a bit and you have the outgoing personality of one as well. They would love you in Australia!
Hahaha maybe but alot do not like MSG lol had a few have a go at me for that, I'm just don't use it then lol
Ziang's Oriental Food Workshop oh yeah they don’t really use it that much in OZ anymore, it’s a bit of a no no. But yeah , they just need to leave it out, the silly buggers.
Yeah was like that here until modern science proved all the myths wrong to the point that realised it naturally occuring in soy, mushrooms, veg, aged cheese and human breast milk
thanks for giving away the chinese secret recipe :0) I'm going to try this :)
Brilliant, another great video. Thank you both.
Thanks you for always commenting :)
Thanks guys! Guess I will have to watch all the vids again to see what it might have been..... No hardship there! Cup of tea and feet up and let the eye feast begin. 😁
hahah brilliant :)
My parents and sisters owned their own Chinese Canadian restaurants here in Canada. My father and his grandfather were here since the 1920's. You are correct about the soy sauce evaporation but I think the reason why they add it to the rice while it is being fried is because it is less cumbersome and messy. All the work is being done inside a (bigger) frying pan rather than in a bowl. It is just more practical. Soy sauce costs nothing so a little bit of evaporation means nothing. I love watching you and your mother. I wish I was not a diabetic. I miss the rice and noodles...!!!!
100% correct, it's down for speed and thank thank you :) means alot to hear :)
Another fantastic video, great work! I remember first subscribing to this channel when there were only around 2k subs and that wasn't even that long ago. Being near the 30k mark now says for itself how great you guys are/are doing! Not one for requesting a lot as whatever content you make is great to watch, but will you be doing just a standard 'mixed vegetables' dish at some point? I ts one of my favourites and would make a great accompaniment to all of your recepies. Thanks guys!
P.s., love the aprons, will be getting one when I can 😀!
Thank you and it's crazy how quickly the channel has grown! And yes I'll add it to the request list :)
Hello, I very much enjoyed your video
May I please ask: What is "Wet Onion"
Not sure what context I used it in
@@ZiangsFoodWorkshop Watched it again and it was White, not Wet Onion
Also bought some MSG for the first ever time today, but there were two kinds
Crystal and Powder ... Don't know which one you used, or if they're different
Anyhow, a huge thank you to your Mum & yourself from my family & me [-_-]
@@straingedays snu mdg will do :) its like salt :)
Just made this, it was lush....
Yup, put the soy sauce into the rice before reheating....
I didn’t have chicken but prawns and the Char Sui were enough.
I ate enough for 2...
And have enough for tomorrow too...
Awesome:)
Hi....I seriously love you too....mum is a LEGEND...❤❤
have you done a recipe for mushroom fried rice ?
we will add it to the list :)
The guys trying to make a living on YT. The last few minute are classic with the mothers more interested in eating the rice.
Brilliant as always I have mastered my rice now I even go to a Chinese cash and carry for all my stuff now but I have always wondered do you rinse your rice grains before cooking or not I just cook it without rising I think the starch binds it together better I have been using green dragon AAA thia him maili fragrant rice it smells beautiful when its steaming
perfect blend there and no i never wash mine, but if you want fluffy rice you're right you have to wash it :)
Mastered rice, next challenge; punctuation.
Another banger of a video!! Easily my favourite food channel on youtube right now!! Quick question on pan heat...when looking for the pan to smoke, is that before or after adding the oil??
After the oil, if you let it smoke before and your using non stick you'll burn it off, if your using a steel wok then heat it up til it smokes then add the oil and again wait til it smokes
I would like this every morning for breakfast. It would set me up for the whole day.
some people do :)
I definately love the left overs (if there is any lol) in the morningfor breakfast. Like in Vietnam, eat pho in the morning, sets you up for the day.
Just checked out your website and see that you do cookery lessons,will definitely going to try and come along in the near future... so excited 😍❤️
There on hold for abit but wi be back up soonish lol
@@ZiangsFoodWorkshop Ok, Please let us know! we'd 100% love to come along!
P.s You guys are our favourite UA-camrs! we love watching you both! you guys always makes us laugh. xxx
Great video
Just a quick question which part of the pork is usually used for special fried rice ? Thankyouu
Pork collar :)
@@ZiangsFoodWorkshop can i use pork shoulder from lidl and cut it in to little pieces as substitute?
In Australia this is special fried rice. If you told people here that it had MSG in it they would probably freak out. You are a pair of real characters which the world needs more of.
It's like that in the states, seems anywhere that has a large Chinese population hangs on to the myths with huge force.
@@ZiangsFoodWorkshop
In Australia, a large percentage of the population believe all sorts of new age garbage.
It's not racism (although like you say it may have originally been), but it's just ignorance of science and a willingness to believe every "chemical" is dangerous.
It reminds me of the old jokes about how dangerous dihydrogen monoxide is.
I have written letters to the newspaper about the dangers of dihydrogen monoxide in our waterways and had dozens of people contacting me wanting to help me have the government remove all dihydrogen monoxide from our rivers and lakes immediately!
Your recipes are the best! Please can you show how to make a good chilli oil.
Yes we have plans for it already :)
Thanks for doing this video Chin & Choo. Like many others in the comments, this is my 'usual' when I go the chippy. Always get a pot of curry too. I can't wait to give it a try. It'll be the first time I'll have used MSG, so let's see how it goes. Massive thumbs up from me 👍👍😁😁
We will be doing a quick curry sauce video soon :)
This channel is pure gold !!!!!
Thanks you :)
How to make Chinese food Ziangs style. . . Just add chilis to ALL recipes 😉😂 cant wait to make this one.
hahahahaha exactly
It was Glenn Frey who sang the heat is on hahaha..... Brilliant video guy's... Thanks again.
Thanks :) and thanks lol :)
Ziang's Oriental Food Workshop
Mum was actually right 😉 ua-cam.com/video/EGuAUEgBi7w/v-deo.html
Glenn Frey’s is the best known version as it was featured in Top Gun, but you can’t ignore a bit of Gloria!
Great video as always, folks. A perfect balance of humour and cooking. Thank you, both, very much 👍
Beverly hills cop soundtrack
Just found your channel, have to say mom is totally enjoying that rice. lol love her
Thank and mum always loved the food 😂😂
"We know words" I spit my tea out😂😂😂
haha thanks, i'm an idiot ;)
Next time try the all time favorite Singapore fried rice the best that I've tied in Singapore,,
Love the content, you guys are fantastic. Thank you
Thank you:)
Another great recipe and video, thanks
No, thank you for watching :)
Another cracking video demonstrating how to cook one of my favourites, but could you tell me when does cold rice become dangerous? Many people worry about cold rice and the deadly poison that can develop within it, so I’m hoping you can give us some facts. And is the heating of the rice in the wok guaranteed to neutralise any toxins that may be present? Much love to you both.
It the heat it get too, should be over 74 degrees C for 3 mins, for over night rice, the rice should be cooled down face with in 90 mins after cooking and refrigerated
@@ZiangsFoodWorkshop many thanks for that. 👍
One of my favourite dishes Thanks. I would like to say adding the soy to the cold rice does help with removing most of the lumps
yes 100% agreed :)
Love the vids guys, you're the best, seriously. Keep 'em coming!
Don't worry we until we get to busy with work over the summer
always look forward to your videos.....I looking forward to growing things in my allotment...Asian veg.....garlic chives and snake beans. ....and now my new hens are laying eggs...many thanks for the video...so looking forward to next video.....would be nice to see a montage of your intros of you and your mum and the endings of your videos...they look so much fun too film ..
That sounds awesome, growing stuff like that always taste so much better I'm sure you've mentioned it before :) and that's a great idea, might do it for a end of year run down.
Love when you guys post fried rice. I could eat it everyday
Thank You 😊😊😊
Can't wait to try coating the rice like that. You're right my experience adding liquid seasonings during the cook has NEVER enhanced the recipie, infact it took away from what I established with the dry seasoning already, not to mention it gets soggy
😊😊😊
Hi guys,
Another great tutorial. You both make it so easy to follow the recipe and very entertaining. Your mum is such a sweetie. Is she available to hire from your shop? Keep up the good work and love and best wishes to you superheroes of the wok!
Lol no she's not but she will be flattered to hear that:) and thank you, so happy people like our content:)
Loving ur channel ur mom is great great to see mom n son together im learning loads ty im having trouble finding ur review channel would u be so kind to put a link up please ty xx
Thank you and don't have a link to hand but there are a few on our community tab or if you search Chin and Choo in UA-cam we are the 1st to pop up :)
Ty so much for ur reply i really appreciate it xx
no worries :)
Beautiful and genuine takeaway, I’ve always added soy in the wok. But now I know better. That’s a great tip, yang or yung? Which is correct? I know not. All I can say is from memory yung chow was the description or spelling mostly found in takeaways around me in the mid seventies. Wow I’ve just remembered our town had one Chinese takeaway and one restaurant in 1974, that’s changed along with the spelling.
But as a relatively experienced Chinese restaurant/takeaway cook Chin and Choos offerings are pure gold. As has been said, When you’ve done this for a living for 60 years then you may be ready to give them instructions. Till then. Just enjoy. Ps. I’ve just heard your going to do some vegan dishes.... I’ll skip those. I don’t have a problem with veg. As long as it’s got some bits of animal in it... xxxxx
Haha yes we have had so many people ask it just make sense for us to make a few vegan videos. And we always get those people that think they know better, to be honest if it works for them how can it be wrong, but when they tell us we are doing it wrong that annoys me lol. And ive seen it spelt young, yang, yam, young, yung, mum says yung is right lol xxxx
Hi just found your channel really enjoying watching your videos
Thank you :)
so good, your mam reminds me of my mum treasure her she`s amazing, keep up the good work your helping me so much tnx
I do :) and i always will :)
Thanks so much for sharing guys. My fried rice often turns out too dry, do i need to use more oil or maybe a splash of water?
With out seeing how you’re doing it’s hard to tell, normally it means you’re under cooking your rice
@@ZiangsFoodWorkshop I am in Australia, maybe once borders are back open you can come over and give me a private cooking lesson 😆. Are you talking about undercooking at the ‘boiled rice’ stage?......this would make sense as I had read somewhere to reduce the cooking time if you were intending to create fried rice.......in your Mum’s words it turns out that this advice is probably ‘a load of shit’. Cheers
😂😂😂 yes lol we always suggest getting a rice cooker if your serious about cooking Chinese takeaway :)
Love love love your channel and your honest cooking. I equally love chineese food but on a diet so trying to be more mindful of what i eat so i was wondering if you had any plans to put calorie amounts next to your dishes. I know thats a lot of work but a rough estimate would be wonderful 😊
Yes! In 2 weeks we're doing a steamed cod video, sounds rubbish but it's amazing, I also hate sea food but love this dish
@@ZiangsFoodWorkshop I may pass on that one. I am sure it is lovely but i can't stand fish. Realy wish i did at times but just cant bring myself to like it 😂
@@rachaelcarter8143 I'm the same so i dont blame you
Thanks for the video will be making this tonight 😘
Brilliant 😊😊😊😊
@@ZiangsFoodWorkshop have you got a video on stir fry mixed vegetables and bbq spare ribs thanks
Hi how do you dry out your rice and cool it within 90 mins? Love your videos can't get enough
You just leave it on the side in a container and then when cool place a lid over it and put it in the fridge, if you don't put a lid over it it will go turbo hard and be inedible
I've seen my favorite takeaway mix what i can only describe as a 10 gallon see through storage tub of boiled rice from the fridge with nearly a full bottle of soy sauce. They have recently started selling little half bottles of pearl river. Sitting next to the cans of IRN BRU and Coke behind the counter!
Hahah I don't know why but it's Chinese and choo shows always seem to have a wall of iorn bru cans on display 😂😂😂
@@ZiangsFoodWorkshop
I have been cooking fried rice for 40 years now.
Always edible, but never quite right.
In all those years I have never ever seen it suggested that you add the soy sauce and seasonings to the rice before adding it to the wok.
I tried it last night, and it worked. What a huge difference to the overall taste.
Where have you been all my life?!
Love ALL fried rice!!
Gotta make this!!
Thank you!!!!!
😊😊😊😊
Also i just want to say thankyou you have made our tea times tasty ive orderd some floyr from use to make the chicken balls yummy xxxxx
Awesome let us know how you get on :) if you take photos share them with us ether on Twitter or Instagram:)