Oooh, that looks good! (And I haven't even had my breakfast yet!) If I haven't already told you this, I really appreciate that you are now adding the recipe to your videos! Thanks!
Thanks Donna, and a big THANKS for supporting Christines' channel. She's got 100 subscribers now. It makes her happy and keep her motivated in learning the piano.
yes , the beginning was out of focus, it's hard to see on a small dslr screen. Only noticed it when I transfered it onto the pc. But this dish is too good to discard and I haven't time to reshoot this video. I did have to re-shoot another one because it was badly out of focus :(
You make it look so easy! And i know it’s not. I always have a little rice stuck to the wok. I cook the rice on high heat, my wok is well seasoned and I get the wok as hot as I can before I add the oil. Can you tell me what I’m doing wrong?
How do you make the rice not stick to the wok? I rub oil on my wok everytime I finish cooking and have a high btu wok stove in my kitchen that I'm trying to learn
@@KhoanVong I use dried out rice when I make fried rice. Chow fun also seems to stick when I try cooking it too. Any other suggestions? I try to keep everything in the pan moving so that it doesn't stay in one spot and stick to the wok. Thank you for the reply!!
You're doing most of the cooking and clearing off that scum that comes out of pork at the same time. Lots of elements of takeaway cooking are blanched separately to the main bulk and added in later and it really makes a difference.
Hi khoan could i use already defrosted cooked king prawns and add them to the rice with the boiled chicken and pork, by the way another brilliant video of yourself doing the biz and showing us the takeaway recipes cheers mate 🤗👍
@@philipatkinson7039 I do that very same thing. If I'm doing a special I throw them in the hot water with the meat, too. With prawns frozen or fresh you'll find raw ones are so much better than pre-cooked.
Lovely to see you back Khoan, have missed your brilliant videos.did your kung po with beef instead of chicken tonight and it was beautiful. Would love to see a takeaway version sometime
I am learning so much from you, thank you.
You're welcome. Happy to know you find my channel useful.
Chef you are absolutely brilliant. Thank you chef for sharing your recipe with yummy and delicious food. 🙏🙏🙏
My pleasure
Oooh, that looks good! (And I haven't even had my breakfast yet!) If I haven't already told you this, I really appreciate that you are now adding the recipe to your videos! Thanks!
Thanks Donna, and a big THANKS for supporting Christines' channel. She's got 100 subscribers now. It makes her happy and keep her motivated in learning the piano.
Love your cooking!
One day I’ll make the trip down from Glasgow.
Great, maybe in the Summer where it's a bit warmer for travel :)
Excellent! I don't suppose you have a recipe for mushroom fried rice do you? cant see it in your book either.
Not yet! I'll upoad one for you soon Kevin
now i must go to the kitchen and make me some this thumbs up
I am sure you'll enjoy it Darren.
Once again chef what type of wok you are using? Carbon steel or iron? Thank you 🙏
carbon steel, always
Yummy yum. I know this sound daft, but are any of these dishes healthy?
of course it's healthy:)
Nice I always wondered how they could do the shrimp fried rice, cool.
Thanks Dan. Not sure ths is how the shop in U.S cook it though.
Thank you!
You're welcome
Another great dish! Thank you Sir!
You're welcome Badger
Thanks so much. Looks really good! 😊👍
No problem 😊
This wok is a beauty compared to the one next to it you normally use. Video was a bit out of focus today. Thanks for another great recipe Khoan
yes , the beginning was out of focus, it's hard to see on a small dslr screen. Only noticed it when I transfered it onto the pc. But this dish is too good to discard and I haven't time to reshoot this video.
I did have to re-shoot another one because it was badly out of focus :(
Looks good I am away to make that this now keep the videos going mate
Thanks, will try.
Keep it coming mate your on a roll
yeah, I am in you tube upload mood at the moment:)
Love this channel could I ask what type of rice do you use
I used long grain, it's a wholesale brand called Laila rice.
@@KhoanVong thank you
Man I would go to your restaurant someday if you would let me know where it is😛
Hull, UK.
It's a take away in Hull, you cook it and let me know your result.
Watching this at 1:30 AM... oh why......
You make it look so easy! And i know it’s not. I always have a little rice stuck to the wok. I cook the rice on high heat, my wok is well seasoned and I get the wok as hot as I can before I add the oil. Can you tell me what I’m doing wrong?
Cook the rice the day before and keep it overnight in the fridge, it'll dry it out
Shaun B - Yea I do that too. I’m wondering if I just can’t get my wok hot enough on my stove.
watch the video, I used medium/low heat throughout. Only high heat when nearly done.
It's a dry dish so you need to be careful with the heat.
Khoan Vong -Thanks Khoan I’ll try that.
very nice
Thanks Dave, I made special chow mein today. will be up on my channel soon.
How do you make the rice not stick to the wok? I rub oil on my wok everytime I finish cooking and have a high btu wok stove in my kitchen that I'm trying to learn
you need to cook the rice properly first. maybe your rice have too much moisture.
check out my video on how to cook perfect boiled rice.
@@KhoanVong I use dried out rice when I make fried rice. Chow fun also seems to stick when I try cooking it too. Any other suggestions? I try to keep everything in the pan moving so that it doesn't stay in one spot and stick to the wok. Thank you for the reply!!
@@purifieddrinkingwater3325 Maybe you need a different utensil, like a scraper spatula.
What rice do you use? Is it a long grain and jasmine mix? Thanks!
Long grain rice.
Great vid. Feeling hungry. Can i ask as to why the meat has to be boiled before it gets fried with the rice? Thanks😁
You're doing most of the cooking and clearing off that scum that comes out of pork at the same time. Lots of elements of takeaway cooking are blanched separately to the main bulk and added in later and it really makes a difference.
It's for speed and softness.
Hi khoan could i use already defrosted cooked king prawns and add them to the rice with the boiled chicken and pork, by the way another brilliant video of yourself doing the biz and showing us the takeaway recipes cheers mate 🤗👍
@@philipatkinson7039 I would still give it a quick boil. Maybe put them in the same time as the pork. Just to be safe.
@@philipatkinson7039 I do that very same thing. If I'm doing a special I throw them in the hot water with the meat, too. With prawns frozen or fresh you'll find raw ones are so much better than pre-cooked.
Can you buy MSG from Asda, Morrisons or any other supermarket?
If so is it called MSG or something else?
Thanks
Try an Asian supermarket, in the U K they seem to stock it
Any Asian supermarket. I get mine from amazon U.K.
No, only Chinese supermarket has it.
Another favourite of mine Khoan
Mine too Graham, I ate it in 5 minutes!
Lovely to see you back Khoan, have missed your brilliant videos.did your kung po with beef instead of chicken tonight and it was beautiful. Would love to see a takeaway version sometime
Sizzling Cantonese Fillet Steak Khoan - when it’s coming?????
When my subscribers count reaches 1 million:)
@@KhoanVong lol...so i am guessing this is your super secret dish? Also I agree about the spring onions. I like them myself too.
@@abeleski not my super secret. It's super expensive!
:)
no bean shoots?
No.
You need a new microphone
I'll look into that.
I love your channel and you are my go to for Chinese cooking. But the sound isn’t great. But keep up the great videos