Hey you guys - we wobbled out on a lockdown road trip to Porlock Wier for an ice cream and saw your little place - then went to the town and found your takeaway - we really hope you can open up soon. Meanwhile I’ve ordered your cookery book and food goodies- we love takeaway food and with your help can make it our selves healthily. Love to you and Mum and hope your hand is ok The Doves in Devon. 🕊
Thanks for answering, I think you’re both good enough to make a go of this. It’s obvious you’re Mum has much experience and combined with your enthusiasm and knowledge I can’t see why it would fail. I’m personally looking forward to your rib recipe. I personally use hoisin sauce, yellow bean, fermented red bean curd, sugar, rice wine, light soy sauce, fresh garlic and ginger, cassia bark, Sichuan peppercorn
No worries, you guys take the time to comment it's only fair we take the time to reply! And fingers crossed, that a great recipe you have there, at the moment we're just showing people how a standard takeaway does things, but later on we will start showing people how we do things, which is alot different :)
I've watched a lot of foo young videos from around the world and in many country's its seems they serve it with a (light) gravy. I've never seen that from UK takeaways, just more of a straight omelette - have to say pouring over Chinese curry sauce with it sat on rice makes a thing of beauty!
Brilliant video, have been wondering how to make this for awhile now. Every takeaway that I have used in recent years always use beansprouts in this dish, so will be doing that. Thanks again for the upload.
Yeah many places do, left a comment thinking it was for salt and pepper chicken, then reliase it was for foo young lol, just realised the salt and pepper video today
Loving your work and this channel. Cant wait for the Ribs and Lemon chicken! Maybe you can do a Kung Po Chicken at some point. I did Your curry last weekend and the family said it was even BETTER than our take away (I think the Coconut cream was the secret) so thanks for that and we will be having Beef Curry at least once a week - love it! Thanks again!
looks good, a lot of the foo young i order ends up in layers rather than broken up, Pretty sure the 5-8 locals I have tried over the years just keep it whiole then spatula the lot into the container after it's done.lift, fold, then the bits in the gap.
@@ZiangsFoodWorkshop haha thanks! Once I've reversed the fatty liver I'll be making everything of yours! Fried rice... chow mein... fried rice... chow mein....
Your channel is the first one I go too for advice on how to cook this type of food and my daughter asked me if I could cook fo young and after watching this hopefully the answer is yes! Many thanks.
The community photos at the end is a nice touch. I will see if I can get my partner to take some photos. Her food always looks like it belongs in a magazine.
@@ZiangsFoodWorkshop I’ve done a good few of your recipes and loved everyone along with my whole family! I have learned so much from you two in the bid to become a great cook! And for that I thank you! Much love! ❤️
I'm making this again tonight, but a "special" version... . With chicken, prawns and char sui pork. I'm also going to make the gravy, popular in the US, to go with it. PS., love the way you say, "If you don't do that, it's just an omelette." Made me giggle! 😂
Every foo yung recipe says it comes with a sauce, but I have NEVER seen one in the UK with sauce. Weird. That said, the last one I made, I also made up some (Chinese) gravy to pour over, and it was fantastic!
The boiled chicken prep would be great to see... In my younger days I worked as a delivery driver for a local takeaway and if I remember correctly the chef would coat the diced chicken in a cornflour slurry and boil it in the wok for literally a minute and the results were amazing.
Hi both. Every fine recipe I've watched of yours, you've added MSG, and considering there's quite a crusade against it by the media and so-called foodie "experts", I was wondering what you think about it. Obviously you've no issues with it, but why do you think the West looks at it so unfavourably? Also, my local take-away has a notice in the window proclaiming to be MSG-free, do you believe them? 😊
Just get the MSG in there. If you want it to taste like these pros, you need to add it. My family say my meals from this channel are better than a takeaway. The crusade as always is led by corporations and politics and is complete shyte.
@BootneckAlphaKilo ..... you're 4 years too late! I've been using MSG regularly since around 2 days after I posted my initial comment! I put it in all sorts, not just Chinese. 👍
@@YelpBullhorn Good stuff 👍. It drys me out considerably, so I only use it when we have a 'Zaings' night at our house, but I have heard it's good in other stuff too.
Oops I hadn’t finished the list but my big clumsy fingers pressed send. Anyway combined with those I marinade the ribs then simmer in the sauce which infuses the ribs. Do that till tender and fry the ribs for the right texture then maybe a bit of golden syrup or sauce of my choice. That’s me. But I’m very interested in yours. Mmm can’t wait
Should probably mention in your pinned comment that you meant 1/3rd Spoon of Salt and not 1/2 Spoon of Salt; I found it TOO FAR DOWN tin the video description to be helpful...
Got my copy of your book, I'm loving it, this is my next recipe 😋 could you please do a video making banana fritters? I'm having a go at them later, thanks ❤
I make the best scrambled eggs in the world. When I am beating the eggs, the goal is to break down the albumen. I can 'hear' when it's right and then I scramble them on high in browned butter and a little salt. Mmmmm.
Another great video they are always a pleasure to watch always very informative I realise that you are probably inundated with menu requests perhaps in the future you could do one on dumplings and the various ways of cooking them keep up the good work
The nice egg foo yungs I've had in the past seemed to have a slight (same colour as the egg) sauce at the bottom of the tub? Some taste like they have garlic in, too. Sorry for all the inquisitive questions. I like cooking :) I'm buying your book. X
Myvtajebout different it is folded and has a gravy like sauce and I swear he has a secret ingredient because no one else's comes close but going to give this a go
Love the vids, thank you. Found the background music to be a bit too high at the beginning on this one. We want to hear your lovely mum too and she's much quieter than you are! :)
@@royalhighness2616 not stupid at all, takeaways use between 60%-80% chicken breast, thisnis where they get a chicken breast and use a machine to pump it with water, what this does is make the chicken go further but also makes it tender and why you can't replicate the texture with normal chicken breast
@@ZiangsFoodWorkshop aww thank you so much for your reply. It definitely makes sense what your saying. As from experience I have realised when making chicken dishes downstairs have that true Chinese takeaway taste. I have tried velveting don't know if I spelt that correctly but still not same taste
@@royalhighness2616 no worries, it's what we are here for :) and veleting (spelt wrong as I'm treibble at spelling) is only good for what we call hard meats like pork, lamb and beef :)
Not surprised that you scrape the last bit of egg out of the egg shell..... There is a saying in India, that if a fly falls in oil, a professional chef will take it out and squeeze it so even the oil that is on the fly will not go to waste...... Kull
Love your videos ive made the Chicken Chow Mein and whole family love it better than our takeaway so tomorrow im gonna try this for lunch cant wait thank you so much :D
I cooked this today after following your awesome book, I decided to check the video to see how they compared. almost identical well apart from I added broccoli and sweetcorn :) The book I will say is the perfect companion to your to your channel :)
I have never seen egg foo young on the menu but my mum makes it and I love it. I think the difference is instead of oil she uses butter and for meat she uses the crab meat? seafood mix! with spring onion and it taste so good!
You two are fab. Amazing dishes and so fun. I'm getting a wok burner installed soon. I'm so excited to cook all your lovely food. This one is high on the list. Thank you so much.
@@ZiangsFoodWorkshop wow you replied. I'm starstruck lol. I will get to cook your more original dishes too. But I spend a fortune on take away, and if I can get half way there I'll be happy. Love you both lots. X
My dad's chippy favourite. I'm definitely gonna cook this one. Got my bag of MSG today, so I need to go look for my wok. Thanks for the video. Fingers crossed it comes out as good as yours. ,👍👍
Is there not a sauce you put on . Only a large spoon full, AS my local takeaway has, I had a book called 1000 Chinese recipes and it was in the book, I lost the book, wonder if you herd or no anyone, great thanks guys ..
@@josephscott1870 yes we have just shown takeaway grade Char Sui (resturant is different) and have a few videos planned showing people how to use them, we've had over 800 request so far with more every day so is finding the time to make and film them, we work 12-14 hours a day 7 days a week so it's not easy, even when the shop is closed we are working
Here is the recipe I use: Gravy ½ cup chicken stock 1 tbsp light soy sauce 1 tbsp Chinese rice wine Few drops sesame oil Black pepper 1 tsp cornflour dissolved in 4 tsp water To make the egg foo yung sauce, bring the chicken broth to a boil over medium heat. Stir in the soy sauce, rice wine or sherry, sesame oil and pepper if using. Turn up the heat slightly and add the dissolved cornstarch/water mixture, stirring quickly to thicken. Move the saucepan to another burner and keep warm on low heat while preparing the egg foo yung.
Another brill one guys!!! Ps loved your taste test one more of them would be great if you get the chance😀 (just coz I love your mum's reactions to what she doesn't like!!lol)
You can get our Chinses Takeaway Cooking Bible as an eCookbook on amazon kindle app here: amzn.to/3ebLYLZ
Best Chinese Takeaway recipies on UA-cam!
Finally an proper egg foo young recipe thats like what I would get from the takeaway ❤😁
As always an easy to follow recipe with some fun along the way. Thank you.
Love the content and friendly informal style. Thanks and keep up the great work. Really useful for us wannabe cooks!
really glad you're enjoying the content means so much to hear :)
This is so funny. Great to see how great your channel's become over the years.
Always like watching and your Mum's ace.
😊😊😊😊
You 2 are amazing you always turn out quality food keep doing what you're doing amazing chefs.👏👏👏💯
Omg my favourite dish! I only tried it about a month ago now I’m having it twice a week now. Absolutely beautiful dish 😍🥰😘
That’s brilliant 😊😊😊
Thank you so much 👏🏻👏🏻👏🏻
Your channel is such a blessing and you're both so lovely, thank you for these videos. x
thank you sooo much, thats amazing to hear!!
Great video!!
Hey you guys - we wobbled out on a lockdown road trip to Porlock Wier for an ice cream and saw your little place - then went to the town and found your takeaway - we really hope you can open up soon. Meanwhile I’ve ordered your cookery book and food goodies- we love takeaway food and with your help can make it our selves healthily. Love to you and Mum and hope your hand is ok The Doves in Devon. 🕊
Hey, thanks the takeaway is open and the little shop on the weir is opening soon :)
This is exactly what I mentioned in the short, I'll be giving this a try soon!
Thanks for answering, I think you’re both good enough to make a go of this. It’s obvious you’re Mum has much experience and combined with your enthusiasm and knowledge I can’t see why it would fail. I’m personally looking forward to your rib recipe. I personally use hoisin sauce, yellow bean, fermented red bean curd, sugar, rice wine, light soy sauce, fresh garlic and ginger, cassia bark, Sichuan peppercorn
No worries, you guys take the time to comment it's only fair we take the time to reply! And fingers crossed, that a great recipe you have there, at the moment we're just showing people how a standard takeaway does things, but later on we will start showing people how we do things, which is alot different :)
One of my all time favorite Chinese take away dishes 😁 thanks for posting this recipe mate!
Lovely people, keep up the great work, much love ❤️
Awesome recipe, works a treat, I love foo young
thank you :)
Made it to night fantastic. I added beansprouts. Just like takeaways near us. Gravey ????? What are people on about ? Keep up the good work.
I've watched a lot of foo young videos from around the world and in many country's its seems they serve it with a (light) gravy. I've never seen that from UK takeaways, just more of a straight omelette - have to say pouring over Chinese curry sauce with it sat on rice makes a thing of beauty!
Thank you for sharing your knowledge
paulroe83 thank you for watching 😊😊
Lovely with rice and curry sauce.
Yes it is :)
I do it in a 25 inch frying pan and it's still great. 👍
It’s not the tools it’s the cook :)
@@ZiangsFoodWorkshop I'm yet to match your egg beating skills! 😀
Brilliant video, have been wondering how to make this for awhile now. Every takeaway that I have used in recent years always use beansprouts in this dish, so will be doing that. Thanks again for the upload.
Yeah many places do, left a comment thinking it was for salt and pepper chicken, then reliase it was for foo young lol, just realised the salt and pepper video today
Wisk and a power drill for mixing huge amounts of eggs
seen that on stunt food channels years ago
Loving your work and this channel. Cant wait for the Ribs and Lemon chicken! Maybe you can do a Kung Po Chicken at some point. I did Your curry last weekend and the family said it was even BETTER than our take away (I think the Coconut cream was the secret) so thanks for that and we will be having Beef Curry at least once a week - love it! Thanks again!
iain munro amazing to hear! Thank you so much for the comment! Kung po is on the list 😊😊
Just made it and it tastes better than the local Chinese. Excellent job.
Awesome thank you :)
😂greatest,you 2 should be on tv
😊😊😊😊
looks good, a lot of the foo young i order ends up in layers rather than broken up, Pretty sure the 5-8 locals I have tried over the years just keep it whiole then spatula the lot into the container after it's done.lift, fold, then the bits in the gap.
I love this dish, I haven't seen it for years! Thanks
It's so good!
I'm on a low carb diet for my fatty liver. Thank you for providing my breakfast for the next 6 months!!!!
Haha amazing, not the liver but the that you'll be eating our recipes for breakfast :)
@@ZiangsFoodWorkshop haha thanks! Once I've reversed the fatty liver I'll be making everything of yours! Fried rice... chow mein... fried rice... chow mein....
You’re cooking it in what WE have in our kitchens.....good move!
Yeah that's the idea :)
I have worked in nearly every Town and City in the UK and have had a Egg Foo Yun or Chinese omelette , chips and curry sauce in all .
Nice
Which was the best & why?
Just like the chinese!!! ❤
😊😊😊😊
That looks so good!
Thanks 😊
So so delicious ... just had to have it for breakfast ... many thanks. 😋🍺🍎🍏
😊😊😊😊😊
Your channel is the first one I go too for advice on how to cook this type of food and my daughter asked me if I could cook fo young and after watching this hopefully the answer is yes! Many thanks.
amazing :) hope it works out for you :)
No-one can cook omelette like the Chinese, looks delicious.
😊😊😊😊
The community photos at the end is a nice touch. I will see if I can get my partner to take some photos. Her food always looks like it belongs in a magazine.
awesome :) and people have stopped sending photos so we don't have any to put up in our newer videos :(
Just made this today. It's lovely. Better than our local takeaway. But I used mushrooms and they need more salt.
❤️❤️❤️❤️❤️
And now on 132k subscribers! Well deserved!
❤️❤️❤️
@@ZiangsFoodWorkshop I’ve done a good few of your recipes and loved everyone along with my whole family! I have learned so much from you two in the bid to become a great cook! And for that I thank you! Much love! ❤️
you two have the best cooking videos ever. I always look forward to yr new ones.
Thank you 😊😊😊😊😊
We like to add charsiu, bean sprouts, green onions, shoyu and a little oyster sauce here in Hawaii! I’ll have to try your way for fun.
The UK takeaway way is very simple, but it's basically fast food, this isn't the best way of doing :)
I'm making this again tonight, but a "special" version... . With chicken, prawns and char sui pork. I'm also going to make the gravy, popular in the US, to go with it.
PS., love the way you say, "If you don't do that, it's just an omelette." Made me giggle! 😂
😊😊😊
Only just found this channel. Love watching it.
I took the plunge and bought some msg recently and did the fried rice....Will try this next. 😃
Thanks :)
Your mom is so cute
She really is right!
If I was to add bean sprouts to a egg foo young, when would you do it ????
Just before the egg goes hard
You are adorable and you have such a sweet mom!!!
Thank you and mum is awesome 😊😊😊
Every foo yung recipe says it comes with a sauce, but I have NEVER seen one in the UK with sauce. Weird. That said, the last one I made, I also made up some (Chinese) gravy to pour over, and it was fantastic!
I’d say 30% of places have it with a sauce most don’t
The boiled chicken prep would be great to see... In my younger days I worked as a delivery driver for a local takeaway and if I remember correctly the chef would coat the diced chicken in a cornflour slurry and boil it in the wok for literally a minute and the results were amazing.
Yes many places will do it like that :)
What is in a cornflour slurry? (Obviously cornflour 😂) but anything else?
@@coom0004 and water
@@ZiangsFoodWorkshop thank you...will look to see if I have any water in the cupboard 😂😂
@@coom0004 🤣🤣🤣
Now you have a lot more than 1000!
I’m moving to Somerset in the new year so I will try some street food there 👍
way more lol, and we still can't get over it!
Hi both. Every fine recipe I've watched of yours, you've added MSG, and considering there's quite a crusade against it by the media and so-called foodie "experts", I was wondering what you think about it. Obviously you've no issues with it, but why do you think the West looks at it so unfavourably? Also, my local take-away has a notice in the window proclaiming to be MSG-free, do you believe them? 😊
I have a whole chapter on debunking msg myths, in short mordern science says its safer than sugar, salt and fat
@@ZiangsFoodWorkshop Is that a chapter in your book? I'd love to read it!
Just get the MSG in there. If you want it to taste like these pros, you need to add it. My family say my meals from this channel are better than a takeaway. The crusade as always is led by corporations and politics and is complete shyte.
@BootneckAlphaKilo ..... you're 4 years too late! I've been using MSG regularly since around 2 days after I posted my initial comment! I put it in all sorts, not just Chinese. 👍
@@YelpBullhorn Good stuff 👍. It drys me out considerably, so I only use it when we have a 'Zaings' night at our house, but I have heard it's good in other stuff too.
Nice chicken foo young👍👍 Yeh like the pics lol
Thanks for sending them! you tried the curry powder yet?
Nice personalities love from Trinidad and Tobago.
Thank you :) and you're the 1st commenter we've had from that part of the world, hope life is sweet out there :)
@@ZiangsFoodWorkshop Life here is Hot, Sweet and Spicy. I love your cooking and natural smiles.
Thank you, me and mum never really stop smile, my nick name for awhile was smiler :)
Hi there, I found you by accident, So glad I did as I really enjoyed you’re video.
Plenty of catching up for me now 😊
Welcome! And glad you’re enjoying it!
Come so far since this video 🎉
😊❤️❤️❤️❤️❤️
Oops I hadn’t finished the list but my big clumsy fingers pressed send. Anyway combined with those I marinade the ribs then simmer in the sauce which infuses the ribs. Do that till tender and fry the ribs for the right texture then maybe a bit of golden syrup or sauce of my choice. That’s me. But I’m very interested in yours. Mmm can’t wait
Should probably mention in your pinned comment that you meant 1/3rd Spoon of Salt and not 1/2 Spoon of Salt; I found it TOO FAR DOWN tin the video description to be helpful...
Chicken Foo Yung with Egg Fried Rice is my favourite takeaway of all
Its a good one :)
@@ZiangsFoodWorkshop I'll even say it's one of my top 3 favourite meals
Mmmmmm, my favourite!! The one thing I need is sweetcorn soup..... 😋
Great.Thanks
no worries :)
Bless her x
Got my copy of your book, I'm loving it, this is my next recipe 😋 could you please do a video making banana fritters? I'm having a go at them later, thanks ❤
Yes I'll add that to the list to flim :)
@@ZiangsFoodWorkshop Thanks, Chin, looking forward to seeing it 😀
Try it with SPAM. It’s so good
Have you seen our spam video? yeah we know its awesome :)
Just made it and it’s better then my Chinese make 🤤🤤🤤🤤
Haha brilliant
I make the best scrambled eggs in the world. When I am beating the eggs, the goal is to break down the albumen. I can 'hear' when it's right and then I scramble them on high in browned butter and a little salt. Mmmmm.
You just made my mouth water, scrambled egg on buttered toast is soooooo good
Going to make this for my tea tonight
Awesome let us know how you get on :)
Had it and it was mega really easy to make to .
In some takeaways, there's a kind of thin gravy. Have they done something different?
Check out our lastest version of this that had Garvey in, released about 3 weeks ago
Another great video they are always a pleasure to watch always very informative I realise that you are probably inundated with menu requests perhaps in the future you could do one on dumplings and the various ways of cooking them keep up the good work
The nice egg foo yungs I've had in the past seemed to have a slight (same colour as the egg) sauce at the bottom of the tub? Some taste like they have garlic in, too.
Sorry for all the inquisitive questions. I like cooking :)
I'm buying your book.
X
Weve never seen it like that, but many people have asked, we are looking into it :)
Myvtajebout different it is folded and has a gravy like sauce and I swear he has a secret ingredient because no one else's comes close but going to give this a go
yeah some place have a gravey on it :)
Love the vids, thank you. Found the background music to be a bit too high at the beginning on this one. We want to hear your lovely mum too and she's much quieter than you are! :)
This video is nearly 3 years old lol
A Chinese takeaway near me has an open kitchen. Is this a good sign it’s a good takeaway do you think?
No but it’s fun to watch, China chef in Plymouth has the same, food wasn’t brilliant but was fun for people to see
@@ZiangsFoodWorkshop ok lol
I love your mum xx
Mum is awesome 😊😊😊😊
Yesssssssssssssss!!! And BBQ ribs coming too?! You are awesome people 💖
MrCurry yes at some point we will, its on the list already 😊
One of my favourites... mmmm
its a good one :)
Have you done the chicken prep video for this yet
no not yet, but will one, its hard as most people can;t get the 80% chicken breast most chinese places use
@@ZiangsFoodWorkshop sorry to sound stupid but what do you mean by 80% chicken breast?
@@royalhighness2616 not stupid at all, takeaways use between 60%-80% chicken breast, thisnis where they get a chicken breast and use a machine to pump it with water, what this does is make the chicken go further but also makes it tender and why you can't replicate the texture with normal chicken breast
@@ZiangsFoodWorkshop aww thank you so much for your reply. It definitely makes sense what your saying. As from experience I have realised when making chicken dishes downstairs have that true Chinese takeaway taste. I have tried velveting don't know if I spelt that correctly but still not same taste
@@royalhighness2616 no worries, it's what we are here for :) and veleting (spelt wrong as I'm treibble at spelling) is only good for what we call hard meats like pork, lamb and beef :)
Not surprised that you scrape the last bit of egg out of the egg shell.....
There is a saying in India, that if a fly falls in oil, a professional chef will take it out and squeeze it so even the oil that is on the fly will not go to waste......
Kull
haha brilliant saying!
Love your videos ive made the Chicken Chow Mein and whole family love it better than our takeaway so tomorrow im gonna try this for lunch cant wait thank you so much :D
So glad it worked out well for you! :)
Just an update I cooked your chicken foo young so nice missus and I loved it really nice so easy and simple thank you :D
You are spitting image of your Mom; it's uncanny!
I like the intro music but would be nice if not so loud, I would love to hear your lovely voices more
yeah fully turned it down now in the newer videos
I cooked this today after following your awesome book, I decided to check the video to see how they compared. almost identical well apart from I added broccoli and sweetcorn :) The book I will say is the perfect companion to your to your channel :)
Thank you :) and im not a fan of broccoli, you ether love it or hate it
@@ZiangsFoodWorkshop Lol Yea fair shout I cant stand Brussels sprout would never find me putting those little green demons in food ether :)
Ken Cox 😂😂😂😂
I have never seen egg foo young on the menu but my mum makes it and I love it. I think the difference is instead of oil she uses butter and for meat she uses the crab meat? seafood mix! with spring onion and it taste so good!
Foo yung is basically just an omelet and works really well sea food
You two are fab. Amazing dishes and so fun. I'm getting a wok burner installed soon. I'm so excited to cook all your lovely food. This one is high on the list. Thank you so much.
Thanks and hope the wok burner is epic :)
@@ZiangsFoodWorkshop wow you replied. I'm starstruck lol. I will get to cook your more original dishes too. But I spend a fortune on take away, and if I can get half way there I'll be happy. Love you both lots. X
Could you please do a video on woks? Carbon, not stick, flat or round bottom? Seasoned or not. Bit of minefield for us. Thanks.
Yes well will at some point :) and we reply to every comment. You take the time to reply so we do :)
@@ZiangsFoodWorkshop ❤
Keep up good work. From Essex
So glad you enjoy the videos! Never been to Essex, but heard good things :)
Brilliant, I'm cooking this one later ... wish me luck! 🍎🍏😋🍺
awesome let us know how you get on :)
@@ZiangsFoodWorkshop I'm so pleased, everyone thought it was from the take-away, many thanks, keep up the good work.
Hi there! What did you mean by saying that it 'didn't catch'?
Catching in where the stuff in the wok sits for a time and slightly chars
Looks good 👍
Thank you :)
My dad's chippy favourite. I'm definitely gonna cook this one. Got my bag of MSG today, so I need to go look for my wok. Thanks for the video. Fingers crossed it comes out as good as yours. ,👍👍
Please make sure you do let us know :)
Hi what's the best onions to use in Chinese cooking.. .... love you two.. xx
white onions :)
Great recipe!!! Out of curiosity unrelated but what is the music called from 2:00 I’ve heard it around but can’t find it thanks again
No idea it's free on youtube sound library
Is there not a sauce you put on . Only a large spoon full, AS my local takeaway has, I had a book called 1000 Chinese recipes and it was in the book, I lost the book, wonder if you herd or no anyone, great thanks guys ..
Yeah some place use a sauce, but not many in the south do
Oh yes happy new year
happy new year to you too!
Can't wait for the BBQ sauce and ribs!!!! 👍
thanks for this i subbed, chicken foo yung with curry sauce is one of my favourite dishes from the takeaway! interesting to see how its made :)
Thanks for stopping by and a even bigger thanks for the sub, really helps us out :)
@@ZiangsFoodWorkshop not sure if you have done this already but do you have any plans on showing any char sue dishes?
@@josephscott1870 yes we have just shown takeaway grade Char Sui (resturant is different) and have a few videos planned showing people how to use them, we've had over 800 request so far with more every day so is finding the time to make and film them, we work 12-14 hours a day 7 days a week so it's not easy, even when the shop is closed we are working
@@ZiangsFoodWorkshop yeah understood, good luck and in the mean time i will enjoy watching some more videos!
Interesting. The Egg Foo Young served here in North America includes a gravy-based sauce. Any idea how to make that?
No we've never been to the states and your guys takeout is really different for ours
Ziang's Oriental Food Workshop Good to know. I'm Chinese myself. I'm really interested to learn the differences. Happy Holidays!
@@willchu same here, if our channel ever takes off we want to do a mini series in the states of how different the food is, would be cool too see
Here is the recipe I use:
Gravy
½ cup chicken stock
1 tbsp light soy sauce
1 tbsp Chinese rice wine
Few drops sesame oil
Black pepper
1 tsp cornflour dissolved in 4 tsp water
To make the egg foo yung sauce, bring the chicken broth to a boil over medium heat. Stir in the soy sauce, rice wine or sherry, sesame oil and pepper if using. Turn up the heat slightly and add the dissolved cornstarch/water mixture, stirring quickly to thicken. Move the saucepan to another burner and keep warm on low heat while preparing the egg foo yung.
This sound goooooooood :)
Blink twice if he's holding you hostage.
😂😂😂
Another brill one guys!!! Ps loved your taste test one more of them would be great if you get the chance😀 (just coz I love your mum's reactions to what she doesn't like!!lol)
E Hop 😂😂😂😂 ok cool we will get on that!
thanks now i can save £5
lol you sure can
Just bought your book and its brilliant, what do you and your mom eat.any recipes?
Got some one hear already and will be making more soon
best omelette
hahah exactly
I love all your dishes. Do you make crab foo yung? My dad used to order it in the late 80s or early 90s. Now we can't find it on any menu. Thankyou