This recipe for chicken in black bean sauce is one that was used growing up in the Chinese takeaway I grew up in, and it's been 7 years since we last made a chicken in black bean video, so thought it was time to update it for the new viewers we've gained since then. One trick to getting this black bean dishes to taste like takeaway or takeout versions, is to keep it super simple and use less black bean than you think, to much and the flavour is too strong and overpowers every

It's been nearly 7 years since we made an actual Chinese takeaway chicken fried rice recipe, so thought it's about time we reviseded it, this is slightly different than last time, as we didn't just poach it, we velveted it too (works best if you can soak the chicken in the bicarb water first before poaching). One of the keys to great fried rice is simplicity, the reason most of the time when you've mad a fried rice and it's just not hit the mark, its because you've over compl

Me and Mum were on the BBC News Channel After being asked if we would like to talk about our Lunar New Year food traditions, first ever TV appearance and was so nervous, it was unreal, it was all Live too!

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