I don’t mind the longer format at all. This is exactly the content I look for, when I need inspiration. That template idea is very much in line with my ways. I’m doing the prepping method for a while now and it makes me cook stuff in 15min on my exterior wok burner on my lunch break. I’m also losing my middle age billy. I wish to learn more about noodles cuz everyone seems to think cooking with them is common knowledge. Thanks a million.
This video was good because it went into detail about the chef’s process instead of just “put uncooked food in pan, wait, okay now eat.” Being walked through the process not only illuminates this chef’s skill but also allows us to refine our own techniques.
Great video. Was nice to see exactly how things should look at each point in the recipe. I made this tonight and added some shaoxing wine and I really liked it!
Longer Format was VERY helpful! A Longer video is great because you can cover more of the details to help us. Thanks! :) Having some Breakfast sausage prepped in advance, some potatoes prepped in advance, and some eggs along with French toast with Butter as I watch this. I'm a zombie when I wake up, but thanks to advanced prepping, I can just zombie into the kitchen, grab my portion bowls, put in the desired portions while the wok is spot seasoning. Cook, salt / pepper. Now I love very soft potatoes so I actually steam them during all this, and add them in at the end. VERY Easy Breakfast for Zombies! :D Thanks to advanced prepping, I can add in anything like Mushrooms, or onions. If I wish to add in carrots, I steam those as well then add in at the end. I like soft carrots♥
Would it be possible to mix the ingredients for the sauce ahead of time and save it in the refrigerator? For how long, do you think? Thank you. I love this recipe.
I really like the taste of Teriyaki and your informative video makes the steps so clear. This will be on the menu one evening next week! Thanks so much!
This is more like a Chinese version of teriyaki. The chicken teriyaki that originated from Seattle uses soy sauce, mirin, and sake, or mirin or sake substitutes. The chicken also needs to be marinated to be authentic to the style.
Thank you for sharing, It look so good .God bless you.
Thank you much appreciated your video and instructions. Your prefect. This video is great. 5 stars. 👍🏻🤗 Thank you
This was the perfect length video for me, too. You provide so much important information, without fluff, that the minutes flew by. Thank you!
This is great!
You are a good teacher, thank you.
I Love your very stylish shirts! Of course, your cooking too
I don’t mind the longer format at all. This is exactly the content I look for, when I need inspiration. That template idea is very much in line with my ways. I’m doing the prepping method for a while now and it makes me cook stuff in 15min on my exterior wok burner on my lunch break. I’m also losing my middle age billy. I wish to learn more about noodles cuz everyone seems to think cooking with them is common knowledge. Thanks a million.
i'd love to see some videos about noodles as well
Love your cooking.
Keep it simple for beginners.
This video was good because it went into detail about the chef’s process instead of just “put uncooked food in pan, wait, okay now eat.” Being walked through the process not only illuminates this chef’s skill but also allows us to refine our own techniques.
Great video. Was nice to see exactly how things should look at each point in the recipe. I made this tonight and added some shaoxing wine and I really liked it!
This is super clear to understand
Great video! Thanks for all the tips 👏🏼
Very good recipe, very informative Love it, will try, subscribing 🤗
I actually liked the longer video and the added details - this looks really tasty, I will try this recipe! :-)
Longer Format was VERY helpful! A Longer video is great because you can cover more of the details to help us. Thanks! :)
Having some Breakfast sausage prepped in advance, some potatoes prepped in advance, and some eggs along with French toast with Butter as I watch this. I'm a zombie when I wake up, but thanks to advanced prepping, I can just zombie into the kitchen, grab my portion bowls, put in the desired portions while the wok is spot seasoning. Cook, salt / pepper. Now I love very soft potatoes so I actually steam them during all this, and add them in at the end. VERY Easy Breakfast for Zombies! :D Thanks to advanced prepping, I can add in anything like Mushrooms, or onions. If I wish to add in carrots, I steam those as well then add in at the end. I like soft carrots♥
great video thanks
I never notice how long they are because I’m learning so much. Thoroughly enjoying! I may be addicted to you videos. Lol!
Glad you like them!
Would it be possible to mix the ingredients for the sauce ahead of time and save it in the refrigerator? For how long, do you think? Thank you. I love this recipe.
I really like the taste of Teriyaki and your informative video makes the steps so clear. This will be on the menu one evening next week! Thanks so much!
How was it?
Teriyaki doesn't traditionally use oyster sauce or hoisin sauce, this doesn't seem like it would taste right to me.
Im gonna try your method i have made chicken teriyaki with broccoli but not like your technique… Thanks
Amazing recipe!
I love your videos. Very informative. 😀
Yes!
This is more like a Chinese version of teriyaki.
The chicken teriyaki that originated from Seattle uses soy sauce, mirin, and sake, or mirin or sake substitutes.
The chicken also needs to be marinated to be authentic to the style.
I make and use homemade garlic powder to thicken up the sauce
Need a better wok.
An old seasoned one.