You can add if you want..It's entirely up to yourself.I would probably just stick to your own recipe if that's what you prefer or if you've seen it on someone elses channel i would just go with that.. HP Sauce contains tamarind fruit, vinegar, and molasses, just like Worcestershire adding brown would be overkill..Brown sauce is basically the thicker version of Worcestershire sauce..What i would do is leave out the Worcestershire and replace it with brown,i definitely wouldn't use both.. but if your happy with your own recipe then there is no need..This is not my recipe but from the takeaway i work in and like all the others you see on my channel..Peking sauce is just not made the one way,Every takeaway has their own secret recipe Cheers pal.
Good question and by the way your the first one that's asked.There are many ways to create the flame and if you don't have a burner it will never happen..Trying it indoors and you will burn the house down..First of all James you need to be skilled.I can create the flame any time i want when needed..Everything i cook in the wok is basically barbequed .The smoky scent you associate with takeaway food..The taste that we all love.People are not aware of it when they order a Chinese and all they know is it's something they can create themselves so they just buy it..Water and oil are the main culprits for the wok to catch fire and the extreme heat..Oil and water don’t mix, For example if you try to throw water on an oil fire to quench the flames it just goes BOOM! and then you get the flame..It's a case of keeping the flame going and that's when the skill comes in..Heat control is also important..Took me months and months to learn all this just buy watching other chefs..It's not something that can be taught James in just a few words but that's basically the science behind it cheers pal..
@@ukchinesetakeawayrecipesbyalex I'm searching for a proper wok burner and will start practicing. The recipes still turn out very well. Thanks for the response. I enjoy your videos. I have set up a "coffee of the month" for you on Patreon.
Thanks for doing that James I appreciate that..If you get yourself a burner then I can walk you through it. You'll encounter the problems I had at the beginning but I had no one to advise me but now you have. I'll help as much as I possibly can James cheers and thanks again
I deleted my comment about the syrup because i didnt realise that was the standard golden syrup. but is the syrup optional? also rice wine is fine instead right?
The Lyles golden syrup can be left out if you want Sam but kicks a hell of a punch when added.It's Entirely up to yourself. Every supermarket in the country sell it so it's easy enough to get your hands on some,thanks pal.
Alex, the video (and your original vid for Peking sauce) says golden syrup but the the ingredients in the description box below states honey? Would it make a massive difference if I went with honey instead of syrup? Would it be too sweet combined with the 2 tbsps of sugar?? Please note I will be using this sauce in a street ‘rib-off’ with my neighbours next weekend. It’s become an annual thing. This could make or break me in claiming the trophy for best ribs. Don’t let me down mate. 😁
It's just a typo error in the recripe description Kev.Thanks for pointing it out.Takeawayys all use golden syrup in their recipes and pass it off for honey. It's really hard to tell the difference between the two .
![Ziangs: Chicken in Capital sauce [Cantonese, Peking and OK sauce] see description for details](http://i.ytimg.com/vi/LSIPxsglU_A/mqdefault.jpg)
![Ziangs: Chicken in Capital sauce [Cantonese, Peking and OK sauce] see description for details](/img/tr.png)
Nice one mate - love it - One of of my favs.
Cheers Richard.
I've had my fingers crossed that you'd do this one. It's one of my favourite dishes from the Chinese. Thank you Alex xx
That's great Linda I'm pleased about that xx
Another great one to try this weekend. Thank you!
You are so welcome James thanks again pal.
Looks lovely and so simple, thanks Alex
Cheers pal and thanks
Looks brilliant Alex can't wait to try it
Cheers Lee thanks for that
Great video presentation, cooked this tonight for the family tonight. Everybody loved it thanks Alex.
Cheers.
Aww that's brilliant I'm well pleased about that thanks Dave
Looks so tasty Alex give that a bash thanks again Alex 👍🏴🏴
Hope you enjoy Frances and thanks pal 💖❤
Great recipe alex
Cheers thanks for that Tod
Lovely,looks great
Cheers Bruce thanks for that.😊
Amazing as usual mate...I need to try this one soon.
Thanks Barry it's an easy enough dish to make..A family firm favourite cheers pal.
You could make a fortune Alex selling your dishes on the streets of Glasgow. Call it wok this way 😂
Thanks guys love it.😊😊
Crocodile Wok
Yummy! Another winner!🏅🏅
Thank you 😋Amanda 💖💖
@@ukchinesetakeawayrecipesbyalex Good morning!🌞🌝🌞
Thank you Alex x
My pleasure Darren thanks
Looks delish as usual.could I use honey instead of golden syrup?
Yes some takeaways will either use honey or syrup. Both are similar
Should there not be HP brown sauce in this as well?
You can add if you want..It's entirely up to yourself.I would probably just stick to your own recipe if that's what you prefer or if you've seen it on someone elses channel i would just go with that.. HP Sauce contains tamarind fruit, vinegar, and molasses, just like Worcestershire adding brown would be overkill..Brown sauce is basically the thicker version of Worcestershire sauce..What i would do is leave out the Worcestershire and replace it with brown,i definitely wouldn't use both.. but if your happy with your own recipe then there is no need..This is not my recipe but from the takeaway i work in and like all the others you see on my channel..Peking sauce is just not made the one way,Every takeaway has their own secret recipe Cheers pal.
this could eat up a big bowl of rice too😋😋😍😍
My big bowl of slightly sticky Jasmine rice was waiting patiently for the dish.Both compliment each other thanks pal.
Alex, how do you get that flame inside your wok?
Good question and by the way your the first one that's asked.There are many ways to create the flame and if you don't have a burner it will never happen..Trying it indoors and you will burn the house down..First of all James you need to be skilled.I can create the flame any time i want when needed..Everything i cook in the wok is basically barbequed .The smoky scent you associate with takeaway food..The taste that we all love.People are not aware of it when they order a Chinese and all they know is it's something they can create themselves so they just buy it..Water and oil are the main culprits for the wok to catch fire and the extreme heat..Oil and water don’t mix, For example if you try to throw water on an oil fire to quench the flames it just goes BOOM! and then you get the flame..It's a case of keeping the flame going and that's when the skill comes in..Heat control is also important..Took me months and months to learn all this just buy watching other chefs..It's not something that can be taught James in just a few words but that's basically the science behind it cheers pal..
@@ukchinesetakeawayrecipesbyalex
I'm searching for a proper wok burner and will start practicing. The recipes still turn out very well.
Thanks for the response. I enjoy your videos. I have set up a "coffee of the month" for you on Patreon.
Thanks for doing that James I appreciate that..If you get yourself a burner then I can walk you through it. You'll encounter the problems I had at the beginning but I had no one to advise me but now you have. I'll help as much as I possibly can James cheers and thanks again
I deleted my comment about the syrup because i didnt realise that was the standard golden syrup. but is the syrup optional? also rice wine is fine instead right?
The Lyles golden syrup can be left out if you want Sam but kicks a hell of a punch when added.It's Entirely up to yourself. Every supermarket in the country sell it so it's easy enough to get your hands on some,thanks pal.
Could you do Malaysian curry
Good idea mate,leave it with me thanks
Alex, the video (and your original vid for Peking sauce) says golden syrup but the the ingredients in the description box below states honey?
Would it make a massive difference if I went with honey instead of syrup? Would it be too sweet combined with the 2 tbsps of sugar??
Please note I will be using this sauce in a street ‘rib-off’ with my neighbours next weekend. It’s become an annual thing. This could make or break me in claiming the trophy for best ribs.
Don’t let me down mate. 😁
It's just a typo error in the recripe description Kev.Thanks for pointing it out.Takeawayys all use golden syrup in their recipes and pass it off for honey. It's really hard to tell the difference between the two .
@@ukchinesetakeawayrecipesbyalex thanks so much, Alex.
That 🏆 is mine!