I like that stir-fry. Yes, I still order a Chinese takeaway occasionally, but have cooked so much of our Chinese meals because of this channel and recommend to anyone. Before this channel, we always wondered how the takeaway could be so quick, but since following your videos we know _the secret_ This looked absolutely delicious.
I LOVE THIS RECIPE!!!! And I really enjoyed how you presented it.Just bought my first wok and plan to definitely make this dish.I already have most of the ingredients together especially the shichuan peppercorns.Thank you!!
Emma I love your cooking search one is my favorite thanks for sharing can’t wait to make it myself I will let you know how it turned out have a great week
Anothet great video, Emma. You explain everything so well. In terms of suggestions for other dishes, dare I ask for ‘squirrel fish’ - but done in a way that’s feasible for home-cooking, rather than in a way that’s aimed at professional chefs? That would be great. Take care! 😀
Idea to keep garlic and ginger pieces large enough to not get totally burnt is so helpful. I would like to see a mushroom stir fry..what kind of mushrooms to use and techniques to fry them enough but not burn them or get them to release water will be great.
This dish is not for the faint of heart. There's some serious heat happening. Made as directed, and shortly after the aromatics went in, but before the chicken thighs, I added green fingerling peppers, fresno peppers, red bell pepper, and onion, to boost the vegetable content. Everything else by the book. The Szechuan peppercorns were an excellent accent and the dash of sugar made an excellent glaze for the chicken. Served over jasmine rice, this was stellar. You get a full-mouth heat that is extremely satisfying, but if you don't like spicy food, this is not the dish for you. If you do like the fire of Szechuan cuisine, you will not be disappointed. I did not do this, but I think roasted peanuts or cashews could make an entrance here.
BTW y'all - she's using the red/maroon coloured sichuan peppercorns, but if you can only find the green ones, maybe just dial the amount down a touch, since they seem to have a more pronounced numbing effect! And as a side note, it's actually the colourful pod itself that has all the flavour and the effect - the black pip inside does nothing and has neither a good flavour nor decent texture to speak of, so just leave them out (if you have a bunch in the bottom of the bag, say, and were wondering if you should use them!).
I have had a dish here in Mexico at the Chinese restaurant called, Sticky Chicken. It was delicious. However, one needs to place the order twenty four hours in advance. Is sticky chicken an authentic Chinese dish? If so, can you make it on one of your shows. Thanks in advance.🥰🦋🌷
What's authentic Chinese food? Chinese immigrants have existed in the Americas for over 150 years, I doubt most of their food is "authentic Chinese" but it is authentic.
I thought they only used dried chilies in the authentic one, and no fresh ones. Personally, I like to cut a few dried chilies and keep the rest whole. A bit of heat in Sichuan food is needed. But the Sichuan food I had was not burning hot, it just had this pleasant chili kick.
From what I read online they don't taste the same (eventhough they have similar strength and both come from rice) but for a marinade it shouldn't be too much of a problem I'd say. On another note shaoxing wine is super common in asian supermarket, it's basically in every Chinese dish
Hongkong. Don't know when she moved to London, though. A natural talent to present cooking. Hope I will live long enough to see her in some 20 yrs or so. Greetings from the far north of Germany!
Recipe on the website fails to list weight of chicken -- all I see here is that you've used two thighs. Chickens come in all sizes; thighs sold by my butcher vary from 2.3 oz to 6 oz! It matters, simply because quantities of other ingredients are balanced to the chicken!
The camera work is very poor - a lot of the stuff is hidden in the bowls or containers and the camera only shows the outside. Far too close and often in the wrong position. A real shame as I really like this channel and enjoy trying my hand at some of the recipies.
Thanks Emma. You always explain so clearly .
Emma, recipe or otherwise... YOU are wonderful!! Keep on cookin'😁😁
I like that stir-fry.
Yes, I still order a Chinese takeaway occasionally, but have cooked so much of our Chinese meals because of this channel and recommend to anyone. Before this channel, we always wondered how the takeaway could be so quick, but since following your videos we know _the secret_
This looked absolutely delicious.
Amazing!! Love it!! Emma, You are the Best!!
Looks delicious !!!😋 Each and every recipe that you do...I just luv ur cheerful Enthusiasm.♥️👌 Thanks for ur easy follow recipes...😉
Looks easy and amazing Emma!
Looks and sounds sensational!
I LOVE THIS RECIPE!!!! And I really enjoyed how you presented it.Just bought my first wok and plan to definitely make this dish.I already have most of the ingredients together especially the shichuan peppercorns.Thank you!!
Hi. I am watching again from the Philippines. I love Chinese food, including spicy ones like Mala Ji. They are the best! 🇵🇭😊
Emma I love your cooking search one is my favorite thanks for sharing can’t wait to make it myself I will let you know how it turned out have a great week
I like the show and the school. Good going school of wok team.
Thank you! - Chris
I am watching ur show..best job wok school team
Anothet great video, Emma. You explain everything so well. In terms of suggestions for other dishes, dare I ask for ‘squirrel fish’ - but done in a way that’s feasible for home-cooking, rather than in a way that’s aimed at professional chefs? That would be great. Take care! 😀
Idea to keep garlic and ginger pieces large enough to not get totally burnt is so helpful. I would like to see a mushroom stir fry..what kind of mushrooms to use and techniques to fry them enough but not burn them or get them to release water will be great.
This dish is not for the faint of heart. There's some serious heat happening. Made as directed, and shortly after the aromatics went in, but before the chicken thighs, I added green fingerling peppers, fresno peppers, red bell pepper, and onion, to boost the vegetable content. Everything else by the book. The Szechuan peppercorns were an excellent accent and the dash of sugar made an excellent glaze for the chicken. Served over jasmine rice, this was stellar. You get a full-mouth heat that is extremely satisfying, but if you don't like spicy food, this is not the dish for you. If you do like the fire of Szechuan cuisine, you will not be disappointed. I did not do this, but I think roasted peanuts or cashews could make an entrance here.
Wonderful ❤
Awesome.
💐very nice cooking
Thank you so much. - YOLO
1:52 "So just pealed and lightly crushed" *Chops garlic*
More Sichuan recipes, please!
麻辣雞，妳做得非常好👏
Can you do a mild beef stirfrywith noodles of some sort?
BTW y'all - she's using the red/maroon coloured sichuan peppercorns, but if you can only find the green ones, maybe just dial the amount down a touch, since they seem to have a more pronounced numbing effect!
And as a side note, it's actually the colourful pod itself that has all the flavour and the effect - the black pip inside does nothing and has neither a good flavour nor decent texture to speak of, so just leave them out (if you have a bunch in the bottom of the bag, say, and were wondering if you should use them!).
I have had a dish here in Mexico at the Chinese restaurant called, Sticky Chicken. It was delicious. However, one needs to place the order twenty four hours in advance.
Is sticky chicken an authentic Chinese dish? If so, can you make it on one of your shows.
Thanks in advance.🥰🦋🌷
What's authentic Chinese food? Chinese immigrants have existed in the Americas for over 150 years, I doubt most of their food is "authentic Chinese" but it is authentic.
@@TheAxeaman I think she's more interested in the sticky chicken than immigrant history.
@@ketmaniac fair enough but we can learn something new every day.
Hasn't this been uploaded before on WokWednesday?
I thought they only used dried chilies in the authentic one, and no fresh ones. Personally, I like to cut a few dried chilies and keep the rest whole. A bit of heat in Sichuan food is needed. But the Sichuan food I had was not burning hot, it just had this pleasant chili kick.
Great, I'm definitely gonna do this one. Would it work with chicken breast?
Yes but dont fry it for too long else it gets dry. Should be really hot and quick.
This was fucking intense
I would eat garlic, ginger and chili as well 😋
Do you eat the chilies, or are they just for flavor.
Might try cooking this dish. Does anyone know if you could use sake instead of the special wine that Emma used?
From what I read online they don't taste the same (eventhough they have similar strength and both come from rice) but for a marinade it shouldn't be too much of a problem I'd say. On another note shaoxing wine is super common in asian supermarket, it's basically in every Chinese dish
When I'm out I use beer, like regular blonde ale. Does the trick.
Great recipe. PLEASE check the site as the ingredient list, the method list and the video all conflict with each other on manny levels.
Delicious and slightly sweet ;) and so is the Spicy Smoky Sichuan Chicken
💜💜👍👍💜💜👍👍
Emma, where are you from? Your accent sounds familiar to me 😃
Hongkong. Don't know when she moved to London, though.
A natural talent to present cooking. Hope I will live long enough to see her in some 20 yrs or so.
Greetings from the far north of Germany!
do a Malaysian curry
Recipe on the website fails to list weight of chicken -- all I see here is that you've used two thighs. Chickens come in all sizes; thighs sold by my butcher vary from 2.3 oz to 6 oz! It matters, simply because quantities of other ingredients are balanced to the chicken!
Why not eat the ginger?
You can if you want, my family ask to cut them big so they're easy to see and remove but if I cook for myself I cut them julienne and eat them
Chicken laksa would be a nice one to feature.
How many grams of chicken is this approximately
The camera work is very poor - a lot of the stuff is hidden in the bowls or containers and the camera only shows the outside. Far too close and often in the wrong position. A real shame as I really like this channel and enjoy trying my hand at some of the recipies.
The she over pronunciates things is quiet cool. More of her please she's great. The other British guy, dont need him :D jkjk.
.