This recipe for chicken chow mein is the same one I grew up cooking in the takeaway I grew up in, its also found in our first cookbook, which has now sold out, and unfortunately would be coming back in the form that it been seen in the last 6 years, so watch this space. We have covered many chow mein recipes before as we like to cover all varations of recipes, as we believe its up to you to pick which you like, and not up to us to bark which we thinnk is better at you. Howeve

This recipe for Golden beef fried rice, uses a Korean technique to make the rice yellow, but we use the Chinese velveting style for the beef, which to us makes a really epic fried rice. Ingredients The Beef 200g Sliced beef 1/6 tsp salt 1/6 tsp MSG https://www.ziangs.com/product-page/monosodium-glutamate-msg-150g 1/6 tsp Bicarb 1 tsp potato starch slurry https://www.ziangs.com/shop?scrollToProduct=potato-starch-500g&page=3 1/2 tsp garlic powder https://www.ziangs.com/shop?scr

This recipe is so underrated that I completely forgot to add it to ether one of our cookbooks! it really good and very easy to make. Ingredients The Beef 150g sliced beef 1/3 tsp garlic powder 1/6 tsp bicarb 1/4 tsp salt 1/4 tsp MG 2 tsp dark soy 1 tsp potato strach 1 tsp veg oil Place all into a bowl and mix well, let sit in fridge for 20 minutes. The Prawns 6-7 deveined and shelled raw king prawns 1/3 tsp garlic powder 1/6 tsp bicarb 1/4 tsp salt 1/4 tsp MG 2 tsp light dark

Sichuan or Szechuan (however you spell it) is such a full flavoured and underrated Chinese takeaway dish, its packed full of flavour and spice, while blanacning rich deep notes with silky earthy tones. If you like spicy Chinese takeout, then this one to try. This version is also the version that was used in the takeaway I grew up in, I can remember the first time I was taught to make this, all. could think of was how much I hate bamboo shoots lol. Ingredients: 300g poached ch

This is another dish that has flown under the radar, one that I actually make very often, sometimes I'll often add extra sugar because this is one of those dishes that works very well when overly sweetened, I think its the ginger that makes the sweetness so morish in this. Right at the end some places will add a small splash (1 tsp) of Chinese rice wine, most places wont do this, but you can if you like. Ingredients: 1 sliced chicken breast 1/4 tsp salt 1/4 tsp MSG 1/6 tsp Bi

This year me and Mum are doing the end of year Live Stream on 21st Dec Sunday 1pm GMT, hope fully many of you can make it! Any questions you have, please get the ready as we're ready to answer them! There's a lot to discuss too, plans moving forward, content, future projects, collaborations and so much more, all information that only you guys will be privy too at this moment in time! The live stream is again 21st Dec Sunday 1pm GMT, hopefully see you there! Link below Link to

Beef in black pepper is a classic Chinese takeaway and takeout dish, that has been on menus since I can remember, but mainly on restaurant menus, as in the area I grew up in it was normally served on a sizzling platter so wasn't available for takeaway. I have noticed more recently that it's becoming rarer to see in our area, and even in big cities, but that could just be the places I'm picking rather than an actual reflection of current popularity. This recipe for beef in bla

This is one of those things I cook when I've got people coming round as they're a crowd pleaser, I never order them though, I'd rather small mini rolls that I dip in as much soy sauce as the roll will take, because I love the salt! But everytime I eat these I forget how much I actually love them. This version is different from the version in the second cookbook. Ingredients The chicken curry 4 tbsp Chinese curry paste (Gold fish is a great brand for this) 2 chopped chicken br

This is one of the most underrated dishes on a Chinese takeaway menu, not many people order it but those who do, absolutely love everything about it, and we agree that this is top tier and one of the dishes on a Chinese takeout menu that’s pretty much a traditional style dish. It's some that we cook often at special occasions, like holidays and special celebrations, and it's always one of the first dishes to be emptied by everyone. It's super easy to make and a splash of fish