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crazy how good this channel is with little to no views and subscribers, i believe it is that i am here before this blow up.
I'm so glad you think so, I really appreciate it!
One of my favorites, the ginger-scallion sauce... Also, the chefs kiss bite [there are only two bites] from every chicken, that oyster!!! 😋Well done video, easy to follow along. 👍 🌝
Glad you enjoyed it! Totally agree on the oysters, easily the best carving snack.
This is awesome! For sure trying this in our kitchen!
Hope you like it!
YES YES YES YES
Thanks! How long after adding the oil to the ginger do I add the green onion? While oil still "hot" or a couple minutes later? Or does it even matter?
I always add it pretty much right after the ginger stops bubbling. The oil will still be hot, but it won't negatively impact the sauce!
crazy how good this channel is with little to no views and subscribers, i believe it is that i am here before this blow up.
I'm so glad you think so, I really appreciate it!
One of my favorites, the ginger-scallion sauce...
Also, the chefs kiss bite [there are only two bites] from every chicken, that oyster!!! 😋
Well done video, easy to follow along. 👍 🌝
Glad you enjoyed it! Totally agree on the oysters, easily the best carving snack.
This is awesome! For sure trying this in our kitchen!
Hope you like it!
YES YES YES YES
Thanks! How long after adding the oil to the ginger do I add the green onion? While oil still "hot" or a couple minutes later? Or does it even matter?
I always add it pretty much right after the ginger stops bubbling. The oil will still be hot, but it won't negatively impact the sauce!