Please hit the LIKE button and SHARE, helps us out loads and its FREE! Get our cookbook here! www.chinandchoo.com/product-page/pre-order-re-print-chin-and-choo-s-chinese-takeaway-cooking-bible-1
Beautiful recipe. I can confirm that day old rice left to dry for a bit is exactly what makes friend rice with any protein or no protein taste wonderful. I love subgum fried rice with carrots, peas and bean sprouts.
Ziangs, don't worry too much about hate comments. There are two types of people... Trolls Bad and Humans Good. Ignore the trolls. You are producing, filming and sharing wonderful information and food. You are not doing anything wrong... you are doing everything right. Thank you for your beautiful work.
I think that this is the best cooking video I have ever seen with Mum and Son making it so entertaining,honest and fun with a great dish at the end, well done to you both
Honestly chin and chow are levels literally fucking levels above. I cant tell you the amount of times these two have turned me into a kitchen legend within my family.
😂 I love your mum! I had some of those spoons... I thought they were for soup, I cant imagine eating food with them would be ladylike, you two are wonderful together 😍
You guys always leave me hungry after I watch your videos! I would always add soy when the rice was frying, with the chicken and everything else, I now know to add it before. Thank you.
The "You do you" thing is hilarious. The way I see it, if you want to have your steak with chocolate ice cream on top, go for it, if that's what you like. If you want your chicken fried rice with strawberries on top, go for it. I once squeezed an entire tube of wasabi on top of a pork chop. I was drunk at the time, but still ate it!
Not sure about the strawberry topped fried rice, but steak and chocolate ice cream sounds interesting. Chocolate and coffee bring out beef flavor, so this just might work. Lol.
Wow. I just got a rice cooker and ive been experimenting with fried rice recipes. Nailed Egg fried rice thanks to your old recipe video. Decided to look for a chicken fried rice recipe and this had dropped. Thanks!
Another first rate video. Many thanks for making it. Since I've been watching yours and your mums channel, my chinese menu repetoire has been greatly improved.
I remember when I was a kid they used to add water chestnuts slices which give a crunchy accent flavour ..... sliced radish added near the end of cooking gives a similar effect - yum !!
As a kid, our only restaurant near us added water chestnut, bamboo shoots, and baby corn. My favourite bit was the bbq pork bits, so one-time asked: "may I please have a whole piece to take away?" Next visit, it was on their menu😂
*Outstanding cooking the recipe and demonstration with tips and Advice- thoroughly recommend watching this episode 👌😋👏🏻👏🏻👏🏻* I will also watch the ads as well as I know this will help as well- with pleasure!
Really find your Chanel great. I am learning so much. ❤. Great advice and good tips. Looking forward for to returning home to Bristol next year. 😊 first stop your shop. 🎉 My cooking skills have improved so much thanks to you two. ❤
Hi, I've just discovered your channel and I am so glad!! I had beef in a chow mein type dish. I acquired some msg, I sprinkled some bicarb soda on the meat and turned up the heat. What a difference, it was amazing. Thank you for giving me the confidence to try!!
Just made your chicken chow mein, fed the family for $20AUD and didn't take long at all, big hit, need sweeter better quality dark soy and add less salt but was still awesome - My new favourite YT cooking channel - And ur mum is such a cutie pie
Absolutely love you both. I've been cooking a Westernised version of Chinese food for many, many years and have been very happy with the results (thank you, Ken Hom, Ching He). However, l tried your rib reciepe and boy oh boy, another level of flavour and yumminess. Going to try your chicken friend rice today. THANK YOU. Super production work too. Fab personalities. x
This is like the fourth video of yours I've watched now, and I love your style of cooking. While growing up, a very good friend of mine's parents owned a Chinese takeout spot, and I learned a lot from them, but it was quite different from what you do. I'm eager to try to your methods. Subscribed!!!!!
We actually do all versions so even if you think you’ve seen a recipe video the next time we do it we will make it another way as we explain in this video 😊
Just got a signed copy of your book and an apron for my birthday ❤ One thing I had once and I don't remember where I was but it was chicken sesame toast never seen it since
Absolutely love this channel the chefs are as lovely as the food!.. ❤ my favourite from the takeaway is salt and pepper king prawn id love to see how these chefs make it!. ... I hope they see this 🤞
I love your channel and the mother and son combination really works as a HK Chinese myself and used to have a takeaway which I admit I used lots of msg but I think for home cooking msg not really necessary
Home cooking it just as necessary, as it’s pure science, if you use any salt etc you should use MSG, it’s been proven safer than salt, fat and sugar, to the point the medical comity all agree the myths on it were formed and perpetuated due to racism towards the Chinese community in the US, that worked so well it spread world wide
Thank you two wonderful people for sharing your knowledge with us. That was an interesting point about sodium in the egg. I don't know if it's just old school but my Chinese uncle used to refer to MSG as Chinese salt 🤔
Excellent videos! (As usual) Just received your two books too and have to say they are really good too - I especially like the no BS approach taken in the prose :)
HI very nice food onion fighting back out of the wok out of the spoon / paddle? good video 👍👍👌👌 love the video mam know see can cook just letting you have go wok flipping 8 out of 10 😂onion on the run.
You are a wonderful host and your mom is a wonderful co-host. Such a beautiful recipe. Thank you. I will try and make your version at home. Rice is life. Long noodle long life. I can taste it through the screen.
Great channel and another cracking recipe - you're nailing it everytime! Keep up the good work and ignore the trolls mate - it comes with having a successful channel!
Where do you buy your rice from please. Another awesome video keep them coming guys. Made your beef curry recipe using your sauce. What a game changer. Now realise what I have been missing out on all this years. Bloody fabulous
Love egg freid rice i tend to have peas only but you do you great video and id love to see another prawn toast u have the first book and use that recipe which is fine but if theres another way id love to try it if you get enough people asking 🤞 thanks for your great videos as always
Thanks to your channel my fried rice has improved ten fold, now using 1 part dark to 2 parts light soy, my rice is 1 part jasmine to 2 parts long grain, do egg mix first, then onion to flavour oil, add peas & prawns, add rice, finish with a little season blend of chicken salt, white pepper, msg & sugar, a splodge of oyster sauce & a smidge of sesame oil. Our supermarkets now have a 460g box of Chinese BBQ pork that bakes in the oven and tastes just like take away, only hard part is not eating it before adding it over the rice!! For chicken fried rice, I'll bake some kebabs in the oven, remove from skewer, slice them up and add to rice. Kebab chicken adds an extra flavour twist of chili, satay, honey soy, bbq, ect., etc. .. .. It's not as good as your velvet chicken recipe but still pretty tasty💞 Always love the reaction of family & friends tasting your velvet chicken: Their eyes open wider, their voices makes a oh-aw-yum noise, and their hands reach for another piece before their brain realises it's tripped to autopilot. 🥰Must eat another piece!!
my local Cinese supermarket only has the big 5kg bags of American long grain ,have you a link to a rice that is smaller in size or if i buy the big bag will it last about a year after opening ? Keep up the great work/ videos .
Hi guys, absolutely brilliant content as per usual. Could you please advise on the superior long grain rice, so that I can replicate this dish. Much appreciated. Steve H
if you like it then brilliant, for us it called old garin and has a carboard after taste, but you might not be able to taste it :) also all rice is no rise, if your rinseing it off its not right
I still use my local takeaways often. I see these recipes as an extension to the meals I'd normally prepare myself. They give me more choice on what to make. I still love a takeaway though. No cooking? Aviiiit!
@@anthonybroom loads of Chinese takeaways are closing down because they've tried to hold off for so long before passing the added costs on to their customers. I feel bad for everyone involved. It can't be easy.
I love your videos and have made a few ofyour recipes with great results, just wondering if you would consider doing a few chinese desserts, not pineapple or banana in batter with golden syrup please ❤
Hi Chin & Choo, we love your videos and have bought book 1 and just placed order for book 2 and your curry sauce😋. 1 question veg oil, which one, is rapeseed or sunflower the one, or which brand do you recommend. Love to you both ❤
good video mam cooked for you many moons a go she can probably sorry will cook for you if you are bad or laid up good video got the video in my keep videos. thank you. 😀😀❤❤
You've got me interested in buying a rice cooker, 😁 I'm wondering on the significance/symbolism of the bird tattoos you have on either hand, if it's not too personal to ask? Cheers 😊
When I make fried I used overnight rice in my non stick wok but it stuck to it, was this due to not using enough oil maybe or could it have been the temperature? My induction hob uses wattage as measurement do you have a general recommendation for cooking?
@@ZiangsFoodWorkshop it's a new one so it might be that I've left the rice sat too long before moving it or something I also used extra vegetables and mushrooms etc so probably needed more oil
Please hit the LIKE button and SHARE, helps us out loads and its FREE! Get our cookbook here! www.chinandchoo.com/product-page/pre-order-re-print-chin-and-choo-s-chinese-takeaway-cooking-bible-1
Beautiful recipe. I can confirm that day old rice left to dry for a bit is exactly what makes friend rice with any protein or no protein taste wonderful. I love subgum fried rice with carrots, peas and bean sprouts.
And scallions.
Ziangs, don't worry too much about hate comments. There are two types of people... Trolls Bad and Humans Good. Ignore the trolls. You are producing, filming and sharing wonderful information and food. You are not doing anything wrong... you are doing everything right. Thank you for your beautiful work.
@@artistlovepeace ❤️❤️❤️❤️❤️❤️❤️❤️
@@artistlovepeace hear hear ... i fully agree
I think that this is the best cooking video I have ever seen with Mum and Son making it so entertaining,honest and fun with a great dish at the end, well done to you both
Thank you ☺️ really means the world to read
Honestly chin and chow are levels literally fucking levels above. I cant tell you the amount of times these two have turned me into a kitchen legend within my family.
Thank you ☺️
😂 I love your mum! I had some of those spoons... I thought they were for soup, I cant imagine eating food with them would be ladylike, you two are wonderful together 😍
Mum is the best 😊😊😊
You guys always leave me hungry after I watch your videos!
I would always add soy when the rice was frying, with the chicken and everything else, I now know to add it before. Thank you.
you do whats best for you! :)
@@ZiangsFoodWorkshop
I will try your way, so I can compare. Then I'll happily be part of the 'you do you' club 😂
You’re the best , love all you videos , thanks. 😊
The "You do you" thing is hilarious. The way I see it, if you want to have your steak with chocolate ice cream on top, go for it, if that's what you like. If you want your chicken fried rice with strawberries on top, go for it. I once squeezed an entire tube of wasabi on top of a pork chop. I was drunk at the time, but still ate it!
yes!!! 1000% agree
Not sure about the strawberry topped fried rice, but steak and chocolate ice cream sounds interesting. Chocolate and coffee bring out beef flavor, so this just might work. Lol.
Just like people who argue about pineapple on pizza as if they’re telling you what you should eat 🤷🏾
Love this dish , love the channel , keep up the good work and it is so nice to see mother and son having fun in the kitchen . 😀
❤️❤️❤️❤️
Wow. I just got a rice cooker and ive been experimenting with fried rice recipes. Nailed Egg fried rice thanks to your old recipe video. Decided to look for a chicken fried rice recipe and this had dropped. Thanks!
Hope it helps :)
Another first rate video. Many thanks for making it. Since I've been watching yours and your mums channel, my chinese menu repetoire has been greatly improved.
Thank you ☺️
Hands down one of my favourite dishes, can't wait to try your version of this. Just bought your cookbook, so I've got no excuses not to try it now.
Legend! Hope you like it!
Love your statement about doing a variation of recipes. As you say each place is different so it's great to see. Great video as always both 👍
Thank you ☺️
I remember when I was a kid they used to add water chestnuts slices which give a crunchy accent flavour ..... sliced radish added near the end of cooking gives a similar effect - yum !!
thats regional, may of stopped it in your area, but some places still so that :)
As a kid, our only restaurant near us added water chestnut, bamboo shoots, and baby corn. My favourite bit was the bbq pork bits, so one-time asked: "may I please have a whole piece to take away?" Next visit, it was on their menu😂
Thanks!
Wow!!! Thank you!!! Hardly anyone donates to us!! So thanks you
*Outstanding cooking the recipe and demonstration with tips and Advice- thoroughly recommend watching this episode 👌😋👏🏻👏🏻👏🏻*
I will also watch the ads as well as I know this will help as well- with pleasure!
You are a hero! Not many people are so thoughtful and that means a lot!!!
Made this last week came out perfect thankyou for clear instructions.
☺️☺️
Great one guys, I learned the sequence of the process which I am off to try, my mistake before was cooking and THEN adding the soya sauce👍👍👍👍👍👍👍👍
😊
Mexican jumping bean onions!
Gorgeous looking food as usual.
Yum yum 😊😊😊
Love msg and white 🤍 pepper . Great recipe.
you two are addictive, great viewing!
Thank you ☺️☺️☺️
MSG massive 🤣 love it😁
☺️☺️☺️☺️☺️🤣
Nice and simple but always tasty.
Fantastic videos, guys. This is my number 1 go to channel for chinese food, keep up the good work 👏
Thank you ☺️
Loving your channel guys, really learning a lot of new skills and very entertaining too
Thank you ☺️
MSG massive 💪 Love your cooking videos
❤️❤️❤️❤️
Really find your Chanel great. I am learning so much. ❤. Great advice and good tips. Looking forward for to returning home to Bristol next year. 😊 first stop your shop. 🎉 My cooking skills have improved so much thanks to you two. ❤
Hi, I've just discovered your channel and I am so glad!! I had beef in a chow mein type dish. I acquired some msg, I sprinkled some bicarb soda on the meat and turned up the heat. What a difference, it was amazing. Thank you for giving me the confidence to try!!
Glad we could help!
Just made your chicken chow mein, fed the family for $20AUD and didn't take long at all, big hit, need sweeter better quality dark soy and add less salt but was still awesome - My new favourite YT cooking channel - And ur mum is such a cutie pie
😊😊😊
First time I have seen you two. Fabulous have learnt where I am going wrong with my rice dishes. Thank you entertaining too. ❤😂
Thank you ☺️
This is simple & easy cooking. 👍
It is very easy 😊
Another great recipe, thanks for sharing folks. Need to go hunting for your prawn toast recipe too.
thanks :)
Absolutely love you both. I've been cooking a Westernised version of Chinese food for many, many years and have been very happy with the results (thank you, Ken Hom, Ching He). However, l tried your rib reciepe and boy oh boy, another level of flavour and yumminess. Going to try your chicken friend rice today. THANK YOU. Super production work too. Fab personalities. x
Glad we could help! 😊😊😊
Thank you for this recipe. Really appreciate it. Just got a rice cooker and it’s a great variation. 👍
Great teaching.
😊😊😊
This is like the fourth video of yours I've watched now, and I love your style of cooking. While growing up, a very good friend of mine's parents owned a Chinese takeout spot, and I learned a lot from them, but it was quite different from what you do. I'm eager to try to your methods. Subscribed!!!!!
We actually do all versions so even if you think you’ve seen a recipe video the next time we do it we will make it another way as we explain in this video 😊
Just got a signed copy of your book and an apron for my birthday ❤
One thing I had once and I don't remember where I was but it was chicken sesame toast never seen it since
Well make a video :)
@@ZiangsFoodWorkshop Elaine sends thumbs up to ❤️
Love your channel, just the best
Thanks ☺️
Can't wait to make this at home, many thanks for your delish chicken egg fried rice 😋 🌾 wonderful dish from Rod 😔🧑🏻🍳🧑🏻🍳❤️from west Yorkshire UK 🇬🇧
😊😊😊😊😊
Made it tonight and it slapped 🙌🏼👍🏼😋 cheers Ziangs!
😊😊😊😊😊
Absolutely love this channel the chefs are as lovely as the food!.. ❤ my favourite from the takeaway is salt and pepper king prawn id love to see how these chefs make it!.
... I hope they see this 🤞
Thank you! Means a lot to read ❤️
Looks delicious! I’ll definitely be giving it a go. Thanks for clarifying about how much salt & MSG you used. 👍🏻
I love your channel and the mother and son combination really works as a HK Chinese myself and used to have a takeaway which I admit I used lots of msg but I think for home cooking msg not really necessary
Home cooking it just as necessary, as it’s pure science, if you use any salt etc you should use MSG, it’s been proven safer than salt, fat and sugar, to the point the medical comity all agree the myths on it were formed and perpetuated due to racism towards the Chinese community in the US, that worked so well it spread world wide
Looks great, and appreciate the extra veg in this 😋
😊😊😊 I hate veg 😂
Thank you two wonderful people for sharing your knowledge with us. That was an interesting point about sodium in the egg. I don't know if it's just old school but my Chinese uncle used to refer to MSG as Chinese salt 🤔
Yeah it was sold as Chinese salt for a long time after the hate
Thanks guys great as usual 👍
Have you reviewd your induction cooktop ? I would be interested to see
No not yet and great idea!
Im trying out this rice tomorrow. Cant wait 😊
Excellent videos! (As usual) Just received your two books too and have to say they are really good too - I especially like the no BS approach taken in the prose :)
Thanks ☺️ and how you like them!
Wow again looks amazing thank you so much will try this one soon
😊😊😊😊
HI very nice food onion fighting back out of the wok out of the spoon / paddle? good video 👍👍👌👌 love the video mam know see can cook just letting you have go wok flipping 8 out of 10 😂onion on the run.
You are a wonderful host and your mom is a wonderful co-host. Such a beautiful recipe. Thank you. I will try and make your version at home. Rice is life. Long noodle long life. I can taste it through the screen.
Thank you, especially in a world full of negativity ❤️
You are both awesome, keep up the great content. 👍
Thank you ☺️
Mom enjoys food ,that's Great !
She’s does 😊
Great work guys.
Thank you ☺️
It's nearly midnight and I'm thinking of getting my wok out now.... That's enough to please ya mum 👌🖒🖒
It's enough to please me never mind his mum
😂😂😂
Looks lovely guys
Thanks ☺️
Great channel and another cracking recipe - you're nailing it everytime! Keep up the good work and ignore the trolls mate - it comes with having a successful channel!
Thank you ☺️
Just made this I used thighs as that’s all I had.
Turned out great 👍🏾
Thankyou!
Fantastic!
Really enjoy the channel and really would love to go to your restaurant really good content thank you
Thanks for watching!
Looks absolutely lush! xx
Thanks ☺️
Where do you buy your rice from please. Another awesome video keep them coming guys. Made your beef curry recipe using your sauce. What a game changer. Now realise what I have been missing out on all this years. Bloody fabulous
We sell the rice we use in our takeaway on our webstore www.ziangs.com 😊😊
Thanks for your fantastic tips🙏❤
☺️❤️❤️
Great vid. Ordered the book
❤️❤️❤️
Love egg freid rice i tend to have peas only but you do you great video and id love to see another prawn toast u have the first book and use that recipe which is fine but if theres another way id love to try it if you get enough people asking 🤞 thanks for your great videos as always
Noted 😊😊😊😊
Thanks to your channel my fried rice has improved ten fold, now using 1 part dark to 2 parts light soy, my rice is 1 part jasmine to 2 parts long grain, do egg mix first, then onion to flavour oil, add peas & prawns, add rice, finish with a little season blend of chicken salt, white pepper, msg & sugar, a splodge of oyster sauce & a smidge of sesame oil.
Our supermarkets now have a 460g box of Chinese BBQ pork that bakes in the oven and tastes just like take away, only hard part is not eating it before adding it over the rice!! For chicken fried rice, I'll bake some kebabs in the oven, remove from skewer, slice them up and add to rice. Kebab chicken adds an extra flavour twist of chili, satay, honey soy, bbq, ect., etc. .. .. It's not as good as your velvet chicken recipe but still pretty tasty💞
Always love the reaction of family & friends tasting your velvet chicken: Their eyes open wider, their voices makes a oh-aw-yum noise, and their hands reach for another piece before their brain realises it's tripped to autopilot. 🥰Must eat another piece!!
So glad we could help 😊😊😊
Thanks for the videos! Easy way to say the caramelisation word is "My Ard" Reaction :D
Yeah I’ve had 1000s say the same thing, I still can’t remember it, I don’t think I will after 20 years of learning it 😂
Thank you for great explanation loved it. What is velveting?
I’ll tag the video
How Chinese Chefs Velvet Chicken MASTER CLASS 🍗 Mum and Son professional chefs cook
ua-cam.com/video/A4F8quP7tIw/v-deo.html
I love plain egg fried rice and curry sauce, ❤❤❤❤
Same 😊
I’m a new subscriber and love your channel. But please, please do a Mapo Tofu 🙏🏻 I’m struggling to get this one right
Noted :)
Looks delicious 😊
❤️❤️❤️❤️
Thanks for sharing chicken fried rice recipe 👌👍⭐️😋🙏🇬🇧Which is your other channel?? I would like to know about your rice cooker 🙏❤️
This is our other channel @chinchooreviews 😊
I like your way of thinking. Cooking should be about inspiration and not sticking to perceived rule. "You do you" is the embodiment of this
100%! Right!
my local Cinese supermarket only has the big 5kg bags of American long grain ,have you a link to a rice that is smaller in size or if i buy the big bag will it last about a year after opening ?
Keep up the great work/ videos .
Hi guys, absolutely brilliant content as per usual. Could you please advise on the superior long grain rice, so that I can replicate this dish. Much appreciated.
Steve H
We sell the rice you need on our webstore :) look for takeaway style long grain :)
Enjoy your videos. For chilli flavour, do you ever add chilli oil or chilli with blackbean oil?
Yes often :) it’s like a staple in every Chinese house hold
@@ZiangsFoodWorkshop Thank you.
Love this lot ✌️
❤️❤️❤️❤️❤️
@@ZiangsFoodWorkshop includes Lydia and dad obviously 😂
Yes please if you can show how to make the toast, was it prawn or white sesame 🙏
Noted 😊😊
A pleasure to watch. Have you done a Singapore noodles video?
yes not that long ago :)
I must be slipping 😂
Uncle Bens long grain rice, is my favourite! No need to rinse!
if you like it then brilliant, for us it called old garin and has a carboard after taste, but you might not be able to taste it :) also all rice is no rise, if your rinseing it off its not right
Thanks for another great lesson guys. No need to go too the local chinese takeaway anymore..👍👍👍
we even go to takeaways, supporting a small business is important
I still use my local takeaways often. I see these recipes as an extension to the meals I'd normally prepare myself. They give me more choice on what to make. I still love a takeaway though. No cooking? Aviiiit!
But mine put his prices up 35% in the last 6 months...............
@@loucos3686 That's a fair comment, only my local one has put his prices up 35% in the last six months. I can't do that..
@@anthonybroom loads of Chinese takeaways are closing down because they've tried to hold off for so long before passing the added costs on to their customers. I feel bad for everyone involved. It can't be easy.
What is the brand of ham Chinese take aways use? Been trying for ages to get the same taste
That really depends on which takeaway, that’s like asking what brand of chips will a pub use, with out tasting it can’t tell you
@@ZiangsFoodWorkshop yeah that’s very true😂 which brand would you say is most used? I’ve tried SPAM but it’s not the one 🤢
Appreciate the reply bro 👌
Looks very good. I love Chinese food. Had the best in China Town San Francisco! What is velveting ?
I’ll tag the video for you
How Chinese Chefs Velvet Chicken MASTER CLASS 🍗 Mum and Son professional chefs cook
ua-cam.com/video/A4F8quP7tIw/v-deo.html
Bring on the prawn toast vid!
I'm sure they did prawn toast a while ago...
Thought so!
ua-cam.com/users/shortsaPfY4vny_KY?si=GW58v6LhfG1toN6n
Yes we did say in the video that we'd remake it :)
Spot on. 👍
Thanks ☺️
Thank you!
😊😊😊😊😊
@@ZiangsFoodWorkshop Guess what Im having for tea tomorrow 😁
I love your videos and have made a few ofyour recipes with great results, just wondering if you would consider doing a few chinese desserts, not pineapple or banana in batter with golden syrup please ❤
We don’t have desserts that the issue
Just received the noodles that I bought from your shop guys ( lucky boat) and they are so much better than the ones you get from the supermarket !
😊😊😊😊
Very nice ! 🍂🍃🌈
Thank you! Cheers!
Grate some fresh ginger into this recipe for a great spin on this recipe . Ive been doing it for years .
😊😊😊❤️
I like bean sprouts also....
Nice :)
I like using basmati pure rice, 2 bag's 2' mins in a microwave. then, cool. only costs £2. The fry it up, Easy.
Good video.
Thank you ☺️
Yes please, lets go👍🏻👍🏻👍🏻👍🏻😎
😊😊😊
Hi Chin & Choo, we love your videos and have bought book 1 and just placed order for book 2 and your curry sauce😋. 1 question veg oil, which one, is rapeseed or sunflower the one, or which brand do you recommend. Love to you both ❤
Thank you! Really hope you like it!
good video mam cooked for you many moons a go she can probably sorry will cook for you if you are bad or laid up good video got the video in my keep videos. thank you. 😀😀❤❤
You've got me interested in buying a rice cooker, 😁
I'm wondering on the significance/symbolism of the bird tattoos you have on either hand, if it's not too personal to ask?
Cheers 😊
another awesome feed.
Thanks ☺️
I want to buy both of your books as physical copies. I'm in Ireland, how can i get them? (Apart from ebooks)
If you email contact@chinandchoo.com they help
Thank you for being honest.
Thanks ☺️
It's all delicious regardless of with or without :)
Absolutely!
What type of rice would you recommend using? Ordinary long grain rice doesn't taste as good. Would jasmine be the best choice?
No as we said high quality long grain, we sell it on our webstore www.ziangs.com
When I make fried I used overnight rice in my non stick wok but it stuck to it, was this due to not using enough oil maybe or could it have been the temperature? My induction hob uses wattage as measurement do you have a general recommendation for cooking?
If it stuck means most likely that your non stick layer is starting to go
@@ZiangsFoodWorkshop it's a new one so it might be that I've left the rice sat too long before moving it or something I also used extra vegetables and mushrooms etc so probably needed more oil