Cantonese "Fry Roast" Chicken (煎焗鸡)

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  • Опубліковано 19 чер 2024
  • Fry roasting! That's sort of our own translation for this method (called "jianju" in Mandarin), but the shoe more or less fits. Here the chicken pieces are pan-fried until golden (the "jian" part), then covered to mimic 'roasting' (the "ju" part). It's also pretty easy, and this dish is part of our Western Supermarket Club, so I hope it can hit the rotation.
    As I say in the video though, this specific recipe is mimicking what our local Daipaidong taught us. So if you'd rather see the professionals go at it, totally understood - the video's here in case you got lost somehow: • Our local Dai Pai Dong...
    Reddit link with a detailed recipe's over here on /r/cooking:
    / recipe_cantonese_fryro...
    Oh btw! In the intro, I'm pretty sure everyone can spot Bourdain from a million miles away (rest in peace), but the other person was the illustrious Andong from My Name Is Andong fame. Definitely check him out if you haven't already.
    And check out our Patreon if you'd like to support the project!
    / chinesecookingdemystified
    Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
    Found via My Analog Journal (great channel): • Live Stream: Favourite...
    ABOUT US
    -----------------------------------------------------------------------------------------
    Learn how to cook real deal, authentic Chinese food! We post recipes every Friday (unless we happen to be travelling) :)
    We're Steph and Chris - a food-obsessed couple that lives in Shunde, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last eleven years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
    This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
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КОМЕНТАРІ • 272

  • @ChineseCookingDemystified
    @ChineseCookingDemystified  4 роки тому +170

    Hey guys, a few notes:
    1. Apology #5148 in the ongoing series of “Chris apologizing to Cantonese speakers”. I - your narrator - lived in Shenzhen for most of my time in China, and so can unfortunately only speak Mandarin (heavily accented Mandarin at that!). Shenzhen’s this weird town because being smack dab in the middle of the PRD, you get a lot of exposure to Cantonese restaurants, dishes, etc… but it’s obviously very much a Mandarin-speaking city. So I started getting an emotional attachment to “dapaidang”, “chashao”, “chacanting”, and so forth which I imagine for a Cantonese speaker feels… a little wrong lol. Basically, I give it the ol’ college try in the narration when it comes to (1) Cantonese cultural institutions (e.g. Dai Pai Dong) and (2) dish names. I kept on flubbing up the Cantonese name for the dish in the narration (like… I kinda suck at this, I can *barely* execute a competent VO even in English haha), so I gave up and went with the Mandarin. Sorry about that. And yes, I know I do need to learn Cantonese, especially now that we live in Shunde and I have Cantonese in-laws…
    2. For the restaurant, they don’t actually let the chicken sit after marinating - it goes straight into the pan. The time and cost pressures of the food industry and all that. At home, we get the luxury of allowing some time to marinate - 15-30 minutes was nice in our tests.
    3. I know it was kinda hard to tell what we were doing when we were chopping up of the chicken leg. The clearest demonstration would be with the thigh portion but… I’m a moron and forgot to press play there. We showed a very similar approach with duck legs when we were making Sichuan Beer Duck (given that whole duck is kinda hard to find abroad), so if you’re still not 100%, check out that video here: ua-cam.com/video/ZooWR3rbG0M/v-deo.html
    4. We’ll probably be straight up going that route in the videos in the future though, I think. I feel it might be the best way to ease people into eating bone-in: 1/3 of the pieces are completely boneless, and the remaining 2/3 have a very clear and obvious bone to eat around (so there’s no guess work). Plus, it’s a pretty easy introduction to cleaving - which’s something that, to be honest, we’re far from professionals in. That said, just know that it’s very much our own adaptation to the freakishly huge Western-style chickens (like, one leg is almost the weight of an entire chicken here), so we’re kind of flying blind. Quick question out of curiosity though - people with Chinese families that live outside of Asia… what’s your family’s approach to the large Western chickens?
    5. So slight screw up - the restaurant didn’t add white pepper to their marinade. Whoops. Also, in the original video, you can see the owner of the restaurant questioning the head cook if that was enough cornstarch in the marinade. We went there again the other day to get some more b-roll (plus, support local businesses!), and this time I think… there was more cornstarch. So if you like, you can up the cornstarch quantity to ~1/2 tbsp or so.
    6. Oh! Forgot to mention in the video (I was meaning to add text). If you want, you can use the white pepper and black pepper interchangeably in this recipe. I kind of liked the hitting the white pepper, the black pepper and the chili oil together… but the effect is super subtle. If you only have white pepper, use that; only black, use that. But if you have both in your cupboard, why not.

    • @deathpyre42
      @deathpyre42 4 роки тому

      Could working a little roasted chicken bone marrow into the sauce replicate that boney soul without needing to cleave bones?

    • @ChineseCookingDemystified
      @ChineseCookingDemystified  4 роки тому +13

      @@deathpyre42 it's less of a flavor and more of a... way of eating? Think the difference of a buffalo wing and a buffalo "boneless wing"

    • @supertak50
      @supertak50 4 роки тому +3

      In America, our approach with the 3-4 lb birds is to break down the chicken. My father-in-law who was from Toishan used to separate the thigh from the drumstick. He would then open up the drumstick, leaving it partially attached to the bone and spread it out so it was the thickness of the bone in thigh. He would give a quick marinade andthen fry/roast the pieces as you guys do. Always perfectly brown, crisp and moist. (He was too impatient to prep the aromatics, though).

    • @hannahrose7981
      @hannahrose7981 4 роки тому

      Hey couldn't you add the sugar towards the end of cooking to help with the scorching issue or is it just not needed

    • @meowcula
      @meowcula 4 роки тому

      This was a pretty cool pair of videos. I like the concept.

  • @Qn0Bi6
    @Qn0Bi6 4 роки тому +173

    Seeing Andong shoving a late night döner in his face killed me, almost spat my coffee over my keyboard laughing. Love the Videos, stay save!

    • @ChineseCookingDemystified
      @ChineseCookingDemystified  4 роки тому +41

      Haha that was actually a little bit tricky, I wrote the narration first... then discovered that all his footage was during the day. So that was my (sort of crappy) attempt to color-grade day into night. It's missing a lot of highlights in his face (i.e. what you'd see if there was actually lights or w/e), but hey, no one's called me out on it yet :)

    • @Qn0Bi6
      @Qn0Bi6 4 роки тому +6

      ​ Chinese Cooking Demystified lol, I didnt notice, that you tailored that scene to your needs. I guess you have seen the last video of andong and this is sort of the "backfire "

  • @FoldingIdeas
    @FoldingIdeas 4 роки тому +114

    Had to make some substitutions in the veg to use up what I have in the fridge, but this was delicious. Filling without feeling heavy. Perfect for the first properly nice day we’ve had in a while.

    • @austentallman1427
      @austentallman1427 3 роки тому +4

      Love your videos, fun to see that you watch another of my favorite channels

    • @ellimiller8620
      @ellimiller8620 3 роки тому +12

      This was not a crossover I was expecting but I'm here for it

    • @robinstacpoole2667
      @robinstacpoole2667 2 роки тому +1

      I think you can make three very different dishes changing the veg (1) mushroom (2) onion pepper (2) corn, onion Mangetout. Great dish, super easy and quick

    • @melonenstrauch1306
      @melonenstrauch1306 7 днів тому +1

      One of those wonderfully expected crossovers. Seems like you found a better recipe for chicken than Jamie's Bougie Bites!

  • @richardlohmann4013
    @richardlohmann4013 4 роки тому +47

    I love how Andong and you guys get more and more connected. He was the one getting me into chinese cooking and ever since then you were my go-to channel for new recepies (mapo tofu being my first real chinese dish besides fried rice/noodles). Much love from germany, stay save and keep uploading those amazing videos!

  • @Apocalypz
    @Apocalypz 4 роки тому +32

    Honestly, man ... you two are absolute aces in my book. *thank you* for the past 2 years -- for me -- of Chinese cooking.

    • @meowcula
      @meowcula 4 роки тому

      absolutely agreed.

  • @user-jb9kn5xu1p
    @user-jb9kn5xu1p 4 роки тому +8

    1 minute into the video and I have to comment: dude, I am 266% sure the restaurant's chef didn't expected you to broadcast their business secrets to the entire world 😂

  • @Invictus_Mithra
    @Invictus_Mithra 4 роки тому +57

    You should make a western supermarket club playlist!

  • @lilstonerdiva5235
    @lilstonerdiva5235 4 роки тому +60

    Wow, love seeing you break down that bird. I've always wondered when I would need (get) to buy a Chinese style meat cleaver and now I have an excuse!

    • @ChineseCookingDemystified
      @ChineseCookingDemystified  4 роки тому +8

      That's sort of our 'compromise break down' if that makes any sense haha. The chicken in the West is... different. Like, one leg is almost as big as an entire chicken here (that one was some frozen imported chicken from Brazil). If you wanna see it really proper check out Steph's Dad Dawei: ua-cam.com/video/GADCrcagFh0/v-deo.html

    • @wandarah
      @wandarah 4 роки тому +2

      A cleaver is almost exclusively what I use now; I don't know when this happened, but utility wise the cleaver is far and away the leader. Two cleavers can do the work of a mincer in only slightly more time, and you get to decide the granularity. I have knives worth hundreds of dollars, but goddamn if I don't default to the cleaver 90% of the time.

    • @MnemeM
      @MnemeM 4 роки тому +2

      wandarah I've done the same switch. Sure, I'll break out the pairing knife for some fiddly tasks but for everything else I just default to my cheapish carbon steel cleaver. the built in board scraper is just the killer feature. :D

  • @ifedayo72
    @ifedayo72 4 роки тому +15

    Love the hand gestures even though you use a voice-over!! It's like a character of its own!! 🤣🤣🤣

  • @wfhalsey1
    @wfhalsey1 3 роки тому +4

    Interesting how they BOTH say "So, right" now. They sure spend a lot of time together 😆

  • @leeannejohnson1892
    @leeannejohnson1892 4 роки тому +1

    I love the straightforward approach of your channel. Great info!

  • @genderender
    @genderender 4 роки тому +2

    I made this the other day, including whipping up some almost failed hongyou to use in the marinade, and it was honestly one of the best chicken dishes I’ve ever had. I can see why you two love it so much haha. Definitely adding this to my list of simple recipes

  • @jingizu149
    @jingizu149 4 роки тому +2

    This looks delicious. Your videos always bring a smile to my face and a rumble to my belly.

  • @pigeonboie5899
    @pigeonboie5899 4 роки тому +3

    Been watching you guys since around 10k, rewatching these videos has really been getting me through quarantine!

  • @livcuteology101
    @livcuteology101 3 роки тому +1

    Made this tonight, so simple but so delicious 😍 I've been so impressed with every recipe I've made on this channel!

  • @ElNeroDiablo
    @ElNeroDiablo 4 роки тому +5

    That was an interesting recipe, thanks for sharing both the video of how the restaurant does it and how you replicated it at home.
    The folks at the restaurant sound like wonderful people, letting you record the dish in the kitchen so you can share it with us and hopefully drum up business for them from folks visiting.

  • @ChrisStargazer
    @ChrisStargazer 4 роки тому +1

    Awww man, I LOVE the two “30 second frys” once the veg was added...that leaves them nice and crisp, just how I like it. Kudos!

  • @islandbreeze2102
    @islandbreeze2102 4 роки тому +1

    It’s super awesome that you filmed the restaurant where you eat this dish. China is such a distant and mysterious place for us westerners who have never been to Asia. The place looked casual and relaxing. Love the chicken recipe. Thank you for sharing!!

  • @brokenglassshimmerlikestar3407
    @brokenglassshimmerlikestar3407 4 роки тому +4

    Your doggie!!! I so look forward to seeing him every time you guys upload. He's so adorable!

  • @felix_price
    @felix_price 4 роки тому +5

    Loved that Andong cameo! Very nice of you :)

  • @Oldthesis
    @Oldthesis 4 роки тому +1

    Just want to say how much I appreciate the love and attention you give to every recipe you post here. It's very clear that you respect the local history of the food and want to share it to help normalize and humanize what often can be a gateway to xenophobia. Food has the power to unite us and you're doing a great job at exempliying that truth.
    Thank you.

  • @AshrakAhmed
    @AshrakAhmed 4 роки тому +1

    I think this is the easiest dish you guys have ever made in this channel!
    Normally I tend to get overwhelm with the number of ingredient that goes into the dishes you make!
    This one is like, Yes! I can easily get hold of this items and my ham fisted approach to cooking will work for this!

  • @frankyu553
    @frankyu553 4 роки тому +3

    0 dislikes... a testament of how good your videos are 👍🏾

    • @ChineseCookingDemystified
      @ChineseCookingDemystified  4 роки тому +3

      Give it time haha. A lot of the first couple hours of people watching are kinda our core audience here, fellow food-obsessed people and so forth. Once UA-cam sends it out into the ether... that's when you start to see a lot more dislikes and weird comments and so forth :)

  • @yoshioishi105
    @yoshioishi105 4 роки тому +1

    Great video! Thanks for the additional insight into the pan & temperature checking. End result looked so tasty!

  • @hikuwai
    @hikuwai 4 роки тому

    Love love love that you have the companion video for this.

  • @Orcael
    @Orcael 4 роки тому +4

    I subscribe what I believe was fairly early on. It's been such a delight watching your base grow and the quality of your production and narration increase as you've really stabilized your footing. I'd say 8 times out of 10, the food is either a little too involved for me to invest the time, or the ingredients aren't easy enough to source, but I still watch every single video you upload simply for the education and passion. And when I do tackle a Chinese recipe, I always make sure I stop by your channel to see if you've got a video on it with extra tips -- which you almost always do! Love you guys, you take UA-cam up a notch for me. :)

    • @ChineseCookingDemystified
      @ChineseCookingDemystified  4 роки тому +2

      Cheers! I know we do a lot of restaurant dishes, and also assume access to a Chinese supermarket. But the way I look at things... it's helpful to have a 'base' to go off of, if that makes any sense? Like, shortcuts & subs are totally understandable (and we do them when we're cooking for ourselves all the time), but I'd rather trust the *viewer* to make those shortcuts/subs themselves rather than us as recipe writers doing it for you?

    • @randomdogdog
      @randomdogdog 4 роки тому

      @@ChineseCookingDemystified The great thing is that you're pretty open and clear about where shortcuts or subs make sense. I may have had my first stab at tea eggs the other day, and... let's just say I'm super keen to try ones in the 5 spice flavour profile that were simmered for 5 hours...
      That being said, I wouldn't even known where to start without your video. thanks.

  • @wolfingitdown2047
    @wolfingitdown2047 4 роки тому +8

    This looks amazing and simple. Thank you for passing on the knowledge you learned from one of your favorite spots. :D

    • @jayyang420
      @jayyang420 4 роки тому

      there are two types of cleavers in the market. The ones with an very thin and almost straight blade tip are called vegetable knives. Those cleavers with thicker blade and more curved blade tips are meat cleavers. You uses vegetable knives for everyday chopping dicing slicing julienning.. you name it. but for chopping bones, you will need a meat cleaver. Otherwise, the blade will be too thin and it will crack.

  • @Randomkloud
    @Randomkloud 4 роки тому +1

    this finally clears things up. I live in Malaysia and my hometown has many cantonese people living thre. When my dad was growing up my grandma (we're indian) would make "roast chicken" in the good times. My parents and I would wonder why its called "roast" when it doesn go in an oven. We still make it nowadays and we still call it roasted chicken even though it didnt make sense to us.

  • @shyamdevadas6099
    @shyamdevadas6099 4 роки тому +2

    Great video! That little restaurant you showed reminded me of this little place my Chinese teacher showed me in Kunming. She and her family went there since she was a child. They served only two things - Huntun and KuanMian. Out of all of the food I'd had in China during my time there, what I had there remains my sentimental favorite. You just can't explain this sort of thing to people who have never been there. Thanks again1

  • @anemoneyas
    @anemoneyas 4 роки тому +22

    Based on the directions I've seen, my cast iron will finally be nonstick around the same time I retire.

    • @m.a.nelson9427
      @m.a.nelson9427 4 роки тому +1

      Heat your pan on the range to low/med, but evenly warmed. Add two kinds of oil and a equal amount of bee's wax. Heat until liquid and combined. Pour the liquid into a jar for storage. While warm, wipe out as much of the residue as you can. Once dry, let cool. Heat in an oven to 260c, for 1 hour. Repeat 3 - 5 times using the contents of the jar. 5 thin coats gives a very good cooking surface.

    • @hoobeydoobey1267
      @hoobeydoobey1267 4 роки тому

      Look up the Jeff Rogers method. It works. All my CI is super non-stick. Eggs fly out the skillet when I try to get a spatula under them. That's using a thin metal blade spatula, not a thick wood or plastic one.

    • @4xdblack
      @4xdblack 2 роки тому

      I bought a bottle of oil and it expired before my cast iron was fully seasoned

  • @amarsingh122
    @amarsingh122 4 роки тому +3

    "nice and maillardy" --why are you both so awesome!? great video!

  • @saintju
    @saintju 4 роки тому +2

    Made it today with a cast iron skillet. It was delicious! Thank you for the recipe! Love your channel too. I would love to visit shunde some day to eat all the yummy food!

  • @squirey
    @squirey 4 роки тому +1

    Thanks for the recipe. I made this last night and it was fantastic! Next time I'll try with a bit more cornstarch.

  • @MaltAndPepper
    @MaltAndPepper 3 роки тому +1

    I made this today - wonderful! I used boneless chicken thighs and a dash of shaoxing wine, and no MSG, otherwise kept to the recipe.
    Not too 'extreme' tasting but very, very tasty!
    On the side: Pak choi in oyster sauce and some king oyster mushrooms with a bit of Swiss chicken sauce left over from last weekend (also your recipe, also fabulous!)

  • @brettoberry3586
    @brettoberry3586 4 роки тому +1

    I'm 49 and we just got a REALLY good cleaver for the first time. It's now my favorite utensil in the kitchen. It's amazing how precise and useful it is to prepare meals like this, where you must cut through bone. Love your science with the heat for the non-stick pan. I've used cast iron for years because that's what my grandmother taught me to use. Cast iron is like comfort food for people who like to cook. I've got pieces that are over 100 years old. The trick is to keep them seasoned well.

    • @nadtz
      @nadtz 4 роки тому

      I recently moved and left my old roommate and his now fiance my cooking stuff, kicking myself for forgetting to take my 1 well used and loved cast iron skillet but I'd feel bad asking for it back now though. Luckily Lodge makes decent 'cheap' ones but the one I had was old as hell that I got and rehabbed from some guy on craigslist like 10 years ago.

  • @Digital-Dan
    @Digital-Dan 4 роки тому +1

    What a great benefit it is to experience authentic Cantonese cooking narrated in colloquial American English! Before I try anything these days, I run in and review the basics of stir fry, as taught by the masters here. My previous exposure to Chinese cooking instruction was one using western ingredients taught by an instructor for which English was a second language, although his English was very good. I still have trouble finding "unning" in my local stores, though. Apparently some sort of white, yellow, or reddish root vegetable. :-)

  • @JoeB16v
    @JoeB16v 4 роки тому +3

    I nearly died from laughter at the end... Nothing makes a Miniature Schnauzer more attentive than food, but when that food is frying chicken. You get 100% attention. Relentless.

  • @CMAT17
    @CMAT17 4 роки тому +34

    差不多
    I heard that in my head in my dad's voice. Can confirm, +/- 10 units of anything qualifies as close enough

    • @jamespark9628
      @jamespark9628 4 роки тому +1

      190....差不多

    • @jamespark9628
      @jamespark9628 4 роки тому +1

      I laughed so hard when i saw it 哈哈哈哈哈哈哈

  • @rcradiator
    @rcradiator 4 роки тому

    Great video. More Cantonese food in the future please. It's my favorite regional Chinese cuisine.

  • @jackwebb5917
    @jackwebb5917 4 роки тому +1

    New sub here, just found your channel. I initially found your egg foo young video and THOROUGHLY enjoyed it! Great job!!!

  • @dan_zhang
    @dan_zhang 4 роки тому +2

    Great recipe! Tried today and used the leftover schmaltz (5:45) to cook some potatoes. Very good

  • @zzzzoooo7378
    @zzzzoooo7378 4 роки тому +1

    You both are my fave cooking couple. I've been to Shunde 3 times and the food there is crazy good. Hope for a chance to say hi to you both. Great job and thanks for the high quality videos

  • @mattiec2403
    @mattiec2403 3 роки тому

    I made this and it was so good. Reminded me of childhood. Instead of soy sauce, I used Maggi Seasoning, which Chris wrote on Reddit was used by the restaurant chef and could be used to replace the soy sauce. I didn’t want to chop up a chicken, so I used wing flats and drumettes. Since these pieces are larger than the 1.5-inch pieces called for in the recipe, I cut a slit on both sides of each piece to speed up cooking. Worked out well. I’m definitely going to make Fry-Roast Chicken regularly now.

  • @shanemaniram7641
    @shanemaniram7641 2 роки тому

    This was a super good recipe. Really tasty chicken

  • @tbdlater5690
    @tbdlater5690 4 роки тому

    I made this tonight. It was great and well received by all.

  • @nadtz
    @nadtz 4 роки тому +1

    Yay, a recipe I don't have to do any shopping for, I know what i'm making for dinner tonight.

  • @Boozamooz
    @Boozamooz 4 роки тому +13

    Great recipe! This seems super easy compared to some others.

    • @ChineseCookingDemystified
      @ChineseCookingDemystified  4 роки тому +11

      Ha, definitely. We've been working hard on Lamian so we needed an easy dish or two while testing that :) But it's also nice to have some easier weeknight/homecooking dishes on here too, so that people aren't necessarily jumping into insanely challenging things like Douhuafan, Char Siu Bao, and Lamian haha.

    • @Boozamooz
      @Boozamooz 4 роки тому +2

      @@ChineseCookingDemystified Thank you for what you do! I used to be a singapore-based expat and the lamian in the hawker centers was to-die-for. Can't wait to know how to make it, although knowing me I will never have the time, ingredients, or wherewithall to do so. Great stuff!

    • @mattcavoto
      @mattcavoto 4 роки тому

      Speaking of Lamian, how good do you think this recipe from Serious Eats is? Greetings from PA! www.seriouseats.com/recipes/2020/04/hand-pulled-lamian-noodles.html

  • @wlack2
    @wlack2 4 роки тому +1

    Just tried it and it was really good - definitely going to be part of the meal rotation - I used skinless thighs, but I imagine with skin and bone more of an atavistic experience.... thanks and can you do some more aubergine dishes please!

  • @ckadventures4137
    @ckadventures4137 4 роки тому

    We made this tonight for dinner and it was delicious. I used chicken thighs and did leave the bones on despite some objections. Needless to say every last bit of chicken was eaten. Thanks for the recipes!

  • @JimmyKip
    @JimmyKip 4 роки тому

    Ahh! Thanks for the mythbusting on pan temperatures :) Its like people forget that stuff goes in a pan & cools it down during cooking!

  • @dspserpico
    @dspserpico 4 роки тому +6

    Busting the myths about teflon as well as MSG. Bravo!

  • @hoobeydoobey1267
    @hoobeydoobey1267 4 роки тому

    Mom's fried chicken is kind of the same believe it or not. To her it was standard country cooking. She would bread chicken, fry it in a skillet until both sides were brown, then add a little water, cover, and simmer until cooked. That made a delicious gravy to serve over mashed potatoes.

  • @baconenjoyer
    @baconenjoyer 3 роки тому

    i tell ya 'hwat' - this was fantastic. even with the first time trying, it wasn't perfect but the flavor and technique surprised my wife (she thought 'oh this is too simple') we're making this again, and we will make it better than the first time, which was still a solid 9/10.

  • @toddstropicals
    @toddstropicals 4 роки тому

    Easy enough dish, sounds good!

  • @PamirTea
    @PamirTea 4 роки тому

    Thank you for this recipe

  • @go_away510
    @go_away510 4 роки тому

    Looks delicious!! Yummy

  • @delyar
    @delyar 4 роки тому

    I love the western super market club!

  • @Snoopy101a
    @Snoopy101a 4 роки тому +1

    I'm watching this at 0018, and now I'm hungry as hell. Thanks.

  • @kallebuchholz2156
    @kallebuchholz2156 4 роки тому +1

    I just moved from Changsha to Guangzhou but thanks to the days we living in I couldn’t find my favorite restaurant until now. So instead I’m going to cook that tomorrow.
    Thanks.

    • @ChineseCookingDemystified
      @ChineseCookingDemystified  4 роки тому +1

      Swing down to Shunde sometime, 8 minute fast train from Guangzhou South :)

    • @kallebuchholz2156
      @kallebuchholz2156 4 роки тому

      Chinese Cooking Demystified I’ll come especially if you show me your favorite restaurant.

  • @Unflushablepiss
    @Unflushablepiss 3 роки тому

    excellent video!

  • @chrislrob
    @chrislrob 4 роки тому

    I've watched a lot of your videos but it was only today that it occurred to me what a good job you are doing. Thanks.

  • @Nomnomies
    @Nomnomies 4 роки тому +1

    I hope you can make Spinach Seafood Soup (spinach were pureed and the soup includes shrimp, scallops, rice vermicelli, tofu, egg and made in a thick consistency) I can’t find recipes on it. It is usually available in Chinese Restaurants. Thank you 💖 It’s my favorite go-to soup.

  • @Trailtraveller
    @Trailtraveller 4 роки тому +3

    Do not forget me -- giving the paw to make sure (love dogs) LOL

  • @alexhe7512
    @alexhe7512 4 роки тому

    Probabaly the most persuasive Teflon commercial to date^^

  • @alanhirsch4632
    @alanhirsch4632 4 роки тому

    Love the channel. I'm wondering if you would adjust the marinade amounts if you were using boneless chicken...

  • @vicentefonseca9868
    @vicentefonseca9868 2 роки тому

    I loveee ur recipes but there arent any asian supermarkets near where I live so I have to be mindful about what ingredients I order online (bc $$$) so I loved this ingredient list and will be trying out different variations

  • @mbax9qx2
    @mbax9qx2 4 роки тому

    用这个方法炮制了鸡胸肉和龙利鱼,味道都不错!感谢分享

  • @dandeliondew
    @dandeliondew 4 роки тому

    Something I'll try out soon!

  • @joelbrittain6379
    @joelbrittain6379 3 роки тому

    I've made this dish a number of times and its outstanding. My "variation" (which isn't much of a variation) is that I just hack up some bone-in skin-on chicken thighs. Great dinner then a couple of decent lunches.

  • @TheRacingShawn
    @TheRacingShawn 4 роки тому

    Learn something new. Thanks.

  • @alfredlow6720
    @alfredlow6720 4 роки тому

    Tried it with pork ribs and the kids loved it! Thanks 👍

  • @christfollower122491
    @christfollower122491 4 роки тому

    Awesome I am going to have to make this on the wok. Will let you know how it goes :)

  • @aeon980
    @aeon980 4 роки тому

    Hey me and my wife met and lived in shunde for 3 years (Da Liang 2016-2019). We live in Ukraine now and are always trying out Chinese recipes because we miss all the variety and flavors. Awesome finding your channel! Would love to get more recipes from you!

    • @ChineseCookingDemystified
      @ChineseCookingDemystified  4 роки тому

      Ah, we're also Daliang based! Shunde's a chill spot, we really like it here.

    • @aeon980
      @aeon980 4 роки тому

      @@ChineseCookingDemystified there's a place called Huang Mama in XingTan that's pretty famous, and is probably my favorite dining experience I had while in China. I would love if you could check that place out and break down some of their recipes, cuz they're fucking dynamite. Their plum wine is pretty insane.

  • @jammycooks
    @jammycooks 3 роки тому

    Love that serving plate. Where did you get it? (can I get it stateside)

  • @urbananalrapist
    @urbananalrapist 4 роки тому +2

    Can you do more Shunde dishes and/or go into its history and its typical characteristics? I'm not very familiar with the cuisine, and only consciously had it for the first time at a restaurant in Guangzhou this past December. My parents noted that Shunde was known as the "best" or "most notable" of all the Guangdong region cuisines.

    • @ChineseCookingDemystified
      @ChineseCookingDemystified  4 роки тому +1

      We're definitely planning on doing some distinctive Shunde dishes! Many of the utmost classics though are *very* difficult and labor intensive though. Like... for example one very famous Shunde dish is to remove the bones and meat from a whole fish (a very small boney one at that), chop that into a paste, then stuff it back into the still-intact fish skin.
      Basically... a lot of the chefs for the old Cantonese merchant families came from Shunde for whatever reason, so it has this unique tradition that ends up reflected in the cuisine.
      We did do stuffed chilis though, which're a (easier) Shunde classic!

    • @urbananalrapist
      @urbananalrapist 4 роки тому

      @@ChineseCookingDemystified
      Ja, that sounds VERY labor intensive!
      Are stuffed chilis the ones stuffed with the fish paste? Those are often sold at Cantonese restaurants and stores here in NYC. I didn't know that that was a Shunde dish, but I guess a decent part of Shunde cuisine is stuffing things and cooking it.

    • @adorabell4253
      @adorabell4253 4 роки тому

      @@ChineseCookingDemystified That just sounds like traditional gefilte fish. Annoying but very doable. I'm guessing the Shunde one tastes better. I used to get fed it at events like my grandma's birthday and her family are not good cooks.

  • @PlaguePriest88
    @PlaguePriest88 4 роки тому

    great video! what kind of dog is that, it looks very cute

  • @reebeegee
    @reebeegee 4 роки тому +1

    would you guys ever write a cookbook??

  • @simonavkcs99
    @simonavkcs99 3 роки тому

    Yummy!

  • @d.lawrencemiller5755
    @d.lawrencemiller5755 3 роки тому

    Hey Steph doesn't your dad or uncle make barbecued meat? I thought I remembered that from another video. If I remember correctly, I would love to see more of that.

  • @damian_smith
    @damian_smith 4 роки тому +1

    This looks delicious! There's a restaurant in Cambridge UK that served me a similar looking dish, but where the chicken was flavoured with Sichuan numbing peppers (is it Faa Dziu?)
    How generous of your place to share their recipe.

    • @min_nari
      @min_nari 4 роки тому +1

      probably 辣子雞,laziji

    • @IAmTheUltimateRuler
      @IAmTheUltimateRuler 4 роки тому +1

      what's the restaurant? I'm in that area and I'd love to check it out when the Current Situation passes

    • @user-jb9kn5xu1p
      @user-jb9kn5xu1p 4 роки тому +1

      yes. the numbing sensation is from Sichuan pepper corns.

    • @damian_smith
      @damian_smith 4 роки тому

      I think it was Mr Ho on Mill Road
      And pretty sure the dish was this
      辣子雞丁〔--鸡-〕
      làzi jīdīng
      diced chicken with chilli

  • @clintow
    @clintow 4 роки тому

    your schnauzer is SO CUTE

  • @ebwrigh
    @ebwrigh 3 роки тому

    With the whole thing about the teflon pan, in my experience a standard western-style stainless steel pan would work just fine. I cook skin-on chicken thighs in a similar manner all the time without sticking.

  • @guangzhongchen2739
    @guangzhongchen2739 3 роки тому +1

    Seeing you scrape that non-stick pan with a metal spatula breaks my heart, but good jobs on the recipes.

  • @koruki
    @koruki 4 роки тому

    A little outs of scope but you can sand that rough cast iron to have a better surface for building up seasoning

  • @totobogos
    @totobogos 4 роки тому

    Salivating at the simple thought of living in Shunde... Such awesome restaurants and cuisine around! By curiosity (and if you feel comfortable sharing), what do you do professionally in the Shunde/Foshan/Guangzhou area?

    • @ChineseCookingDemystified
      @ChineseCookingDemystified  4 роки тому

      These days, this :) Before that, I was a math teacher and Steph was a translator

    • @totobogos
      @totobogos 4 роки тому +1

      @@ChineseCookingDemystified Awesome to hear the efforts and great work of you and Steph on this channel are paying off (and now I have an idea why as a fellow math/CS person I appreciated your thoroughness so much haha)! Trying out new recipes certainly makes quarantine here in Canada more enjoyable. Keep up the good work and stay safe!

  • @RICHUNCLEPENNYBAGS77
    @RICHUNCLEPENNYBAGS77 4 роки тому

    Two words, friend; stainless steel

  • @benporter2059
    @benporter2059 4 роки тому

    i kinda think you should make merch like all these other channels. Tees that say "so right"

  • @yve_w40
    @yve_w40 4 роки тому +1

    doggo so 11/10

  • @justinwuu
    @justinwuu 3 роки тому

    OMG you guys moved to Shunde? My hometown

  • @SueChenTranslationpluss
    @SueChenTranslationpluss 4 роки тому +1

    順德! Best town in GuangDong!!! Smart move!!!

  • @rachstrobe898
    @rachstrobe898 4 роки тому

    Great video as always! I do have an unrelated question, thought. A few weeks ago I tried to buy ya cai (芽菜) for Dan Dan noodles, but I misread the label on the can and ended up with zha cai (榨菜). Steph and Chris, do you have any good recipes for zha cai? Thank you!

    • @ChineseCookingDemystified
      @ChineseCookingDemystified  4 роки тому

      Marinate some pork slivers with the standard marinate (sugar, salt, liaojiu, soy sauce, cornstarch, and coat it with a touch oil at the end), quickly fry the pork slivers, add in some hot water (enough to make a soup), let it boil on high for 5 minutes, add in some reconstituted glass noodles (cook for half a minute), toss in some zha cai at the end, season the soup with a touch salt, sugar, white pepper, and optionally some MSG, sprinkle on some sliced scallion greens, then you'll have the classic zhacai and pork sliver soup.
      Zhacai is also good in stir fry with pork slivers too~ Basically you did above (minus the water and glass noodle part), and you'll have a nice stir fry.

    • @rachstrobe898
      @rachstrobe898 4 роки тому

      @@ChineseCookingDemystified wow, this sounds delicious! Unfortunately my area is under a pork shortage right now, but I'll have to try it once all the stores are restocked. Thank you!!!

  • @Mungobohne1
    @Mungobohne1 4 роки тому

    I love you both

  • @davidlitzelswope6670
    @davidlitzelswope6670 4 роки тому +35

    Did he say "maillard-y"? 😂

    • @ChineseCookingDemystified
      @ChineseCookingDemystified  4 роки тому +18

      Haha there's only so many ways to say "brown", so... :)

    • @uasj2
      @uasj2 4 роки тому +6

      Describes it so well. “Browned” just doesn’t do the job.

  • @nwwmeister
    @nwwmeister 4 роки тому

    Love your videos team!

  • @keithengle592
    @keithengle592 4 роки тому +1

    Recipe request: American Chinese restaurants have a dish thats's usually called something like cold noodles with sesame sauce, and I've always been a fan. Do you know if that's based on an actual Chinese dish, and if it is, can you give it your treatment? Thanks!

    • @galecarp
      @galecarp 4 роки тому

      It is called "Shanghai Cold Noodle上海冷面". But with peanut and sesame paste.
      Complex Version: ua-cam.com/video/5hoikNh2QHI/v-deo.html
      Simplified Version: ua-cam.com/video/LsCvToObCIo/v-deo.html

  • @eduardochavacano
    @eduardochavacano 4 роки тому +1

    are those chicken bony because they are native chicken? they have that in Guanxi. but perhaps it was a cantonese restaurant.

  • @michaelszasz66
    @michaelszasz66 4 роки тому

    Got a location/restaurant reccomendations for Shunde? Was thinking of coming down from central Guangzhou for the upcoming holiday for a food pilgrimage.

  • @stevenlk
    @stevenlk 4 роки тому

    Haha i see Andong in that Intro!

  • @lilithgrrrl
    @lilithgrrrl 3 роки тому

    Wonder if you can use a stainless steel skillet instead of nonstick or would the chicken stick to the pan since you’re not using too much oil?

  • @MikeBachful
    @MikeBachful 4 роки тому

    Do you use refined or unrefined peanut oil for this? Thanks