Never tried a crispy chow main. To he honest, I had not heard about it before this. Really want to try it. The textures would take it to another level.
I've had both versions and actually prefer ching's. I like the noodles to be succulent with the crunch of the vegetables. But both are still very good.
I'm probably in the minority here, but both of these look pretty marginal. Ken's is closer to 'Chinese food', but would be generally poorly regarded in Guangdong as it's gloopy and oily. Ching's is such a riff that I don't think you can call it 'chow mein' anymore.
No no no you both were perfect. I love love love both recipes and I am going to make. yes both recipes look soooooooooo yummy pleas can you make more recipes. Please and thanks byeeeeeeee ********
both chow mein look good to me. BUT! I like to use Linguine noodles. to flavor my chow mein I use the Flavor pack of Ramen noodles. use the noodles for home made chicken soup.
I did a little bit of both both of them were really good my kids loved it I kind of skipped a couple things such as chicken already had grilled chicken breast so I just did it with sauce and add and cook the noodles Chang's way but everything came really good thanks guys
That's lo mein sweety, Chow mean to actually chow. You're Lo gong, so therefore you're making lo mein. If you're a cantonese speaker u understand this. HAHA
I have made "chow mein" both ways and I have to say, it isn't "real" chow mein unless you cook it Ken's way. Her's is good but she essentially made lo mein, not chow mein. It's actually very easy to confuse the two cooking methods because Chinese restaurants have skewed the cooking methods according to the America pallet. We love everything mixed together and drowned in sauce. Personally I like cooking Chinese food the proper way with the proper methods. Authenticity is key when cooking Chinese food. But it is also nice to change things up and have fun with it so you aren't breaking any laws if you cook it her way....lol
I can finally try that in my house, thanks to UA-cam. Obviously Ken's version is more popular. The catch is where to find that brand of Hong Kong noodle. With Ken's chicken chow mein, a sauce is needed to counter the dry crispy noodle. With Chi's version, the noodle isnt dry so it is alright to eat it her style. The problem w/ Chi's version is her tawain noodles which is like lo mein which she serves it basically wet.
In India we call the fried Chowmein as actually chopsuey, fried noodles are only used in Chopsuey in India, as for the Chowmein we make it the way the lady in this video did but only much more flavorful.
Venoshock yeah i only use it when i have a mate roud that does not, bit of of a ego thing when it comes to SE asian cookery, put a bit in here and there just too ramp it up :-D...game changer lol
+Rivandeyra everything is a chemical. MSG is the salt form of glutamate. if you love savory, umami flavor, then you love glutamate. you have said roughly the equivalent of, for example, sugar cane is sweet, i love that sweetness, but sugar sucks, it's a chemical. insert any other "chemical" as you wish.
Actually, sesame oil has a very high smoking point, so it's ideal for cooking. Light soya sauce for seasoning and dark for colour? Where do you get your info?
It looks fantastic and delicious Ken!.
I can't wait to cook they way you do.
Thank you for the recipe!
Yeah Ken fucking nailed it - I've been trying to make chow mein like his for years - now I know the secrets! Red peppers... please.
Ah.. and that "passing through the oil".. that is why the chicken I eat in restaurants always looks a little pink. Nice. I like her deep wok though.
You're name is Perfect :)
does the sauce soften the noodles?
Hong Kong is better.
The lady is a home cook while the dude is a pro chef. Of course he would win. His dish looked better. Hers was more like Lo mein
the women's chow mein look like spaghetti
Ken is a prefect gentleman and Ching is perfectly sweet. I look forward to making both their recipes.
Thank you,both of you are great cooks,I have learned a lot from both of you.Thanks again.
I prefer Ken's Chow Mein noodles it look more tasty than Ching's.
Never tried a crispy chow main. To he honest, I had not heard about it before this. Really want to try it. The textures would take it to another level.
I've had both versions and actually prefer ching's. I like the noodles to be succulent with the crunch of the vegetables. But both are still very good.
Ken's version is more authentic. It has much more authentic elements to it. Ken wins.
Yeah, crispy is better...Gives more of a contrast in texture when you bite into it a more delightful experience.
I'm probably in the minority here, but both of these look pretty marginal. Ken's is closer to 'Chinese food', but would be generally poorly regarded in Guangdong as it's gloopy and oily. Ching's is such a riff that I don't think you can call it 'chow mein' anymore.
No no no
you both were perfect. I love love love both recipes and I am going to make. yes both recipes look soooooooooo yummy
pleas can you make more recipes. Please and thanks
byeeeeeeee ********
Is there an edited version where it's just Ken's?
Lmaooo crying.
Hong kong style better than chinese style the old man knows his shit and looks so good
For me, it's no choice. I prefer one island, HK style, over Taiwanese style chow mein.
Both noodles are the winners. Great techniques.
Both probably taste really good.
The wok has to be *hot* - very hot.
both chow mein look good to me. BUT! I like to use Linguine noodles. to flavor my chow mein I use the Flavor pack of Ramen noodles. use the noodles for home made chicken soup.
Crispy chow mein is the best!
Ken sounds canadian. Is he canadian?
I did a little bit of both both of them were really good my kids loved it I kind of skipped a couple things such as chicken already had grilled chicken breast so I just did it with sauce and add and cook the noodles Chang's way but everything came really good thanks guys
Kymberrlie Michelle Cason It's so awesome that you tried making it! Glad it turned out well
Ken owned her. Quite rightly so.
So he made Chow Mein and she made Lo Mein?
The old master wins
That's lo mein sweety, Chow mean to actually chow. You're Lo gong, so therefore you're making lo mein. If you're a cantonese speaker u understand this. HAHA
Well, Ching just dragged the British accent down to a whole new level...first time ever I was actually annoyed by this accent.
I have made "chow mein" both ways and I have to say, it isn't "real" chow mein unless you cook it Ken's way. Her's is good but she essentially made lo mein, not chow mein. It's actually very easy to confuse the two cooking methods because Chinese restaurants have skewed the cooking methods according to the America pallet. We love everything mixed together and drowned in sauce. Personally I like cooking Chinese food the proper way with the proper methods. Authenticity is key when cooking Chinese food. But it is also nice to change things up and have fun with it so you aren't breaking any laws if you cook it her way....lol
I can finally try that in my house, thanks to UA-cam. Obviously Ken's version is more popular. The catch is where to find that brand of Hong Kong noodle. With Ken's chicken chow mein, a sauce is needed to counter the dry crispy noodle. With Chi's version, the noodle isnt dry so it is alright to eat it her style. The problem w/ Chi's version is her tawain noodles which is like lo mein which she serves it basically wet.
Ken's version is better. He capture the essence of what a good chow mein should be like. Ching's is pretty inauthentic.
In India we call the fried Chowmein as actually chopsuey, fried noodles are only used in Chopsuey in India, as for the Chowmein we make it the way the lady in this video did but only much more flavorful.
Her noodles were lo mein lol..
Ching's look more like the lo mian served at Hui restaurants. Ken's resemble the noodles I have seen in Guangzhou. But his look a little too crispy
2 very different styles. Sometimes simple is good.The crunchy noodles one seemed simple but good.
Have to agree. The crispy chow mein seems strange, but it's the one I'd want to try first.
Woww! i would love make money for this fry noodles recepe in my place. it looks yummmmyyy ang unique.
I would recognize Ken Hom's voice anywhere. Great combo.
these are very very very good ....
Great video. Interesting to see the different approaches from each of them!
What.......
Lmao i just finished the end of this video and she had not a single vote.
ken is the daddy of asian cooking but must say ching is not far behind
i agree that crispy noodles makes the chow mein
Ken's the Man!
i would say Huang dish is more like lo mein
I like your name
Yours ain't bad either.
Yours is perfect
Kens Chicken Chow Mein is old school excellence. A+
why tf is this video 2 parts?
pleas pongan un traductor
what kind of sauce did ke use? oyster or what I couldn't hear it
Ken Stok oyster
I like both 👍👍👍
thank you chefs
anyone use monosodium glutamate? i have started recently and its transformed my SE Asian cookery
G on a mission yea msg is epic good! but eating it often gives me headaches :( but it tastes so good...
Venoshock yeah i only use it when i have a mate roud that does not, bit of of a ego thing when it comes to SE asian cookery, put a bit in here and there just too ramp it up :-D...game changer lol
G on a mission it sucks, its chemical
+Rivandeyra everything is a chemical. MSG is the salt form of glutamate. if you love savory, umami flavor, then you love glutamate. you have said roughly the equivalent of, for example, sugar cane is sweet, i love that sweetness, but sugar sucks, it's a chemical. insert any other "chemical" as you wish.
gayagaha
Ken's version is perfect for ordering at a restaurant, but there is no way I am cooking with that much oil!
wl03bu why? You just put it in a jar and reuse it again and again
The oil splatters everywhere and you have to basically deep-clean your kitchen afterward.
Actually, sesame oil has a very high smoking point, so it's ideal for cooking. Light soya sauce for seasoning and dark for colour? Where do you get your info?