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

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

This version is kind of cross between Chinese takeaway and Chinese resturant Char Siu (Chinese roast pork), I as cook it as a takeaway would prep it, but then finsih is like a resturant. Personally when I make it at home, I normally don't roast and glaze, I like the takeaway version better, but thats becasue thats what I grew up with on a daily basis, don't get me wrong, the resturant version is amazing, but I chave to be in the mood for that flavour to pick it over the takea

It came to our attention the other day that me and Mum have never done a joint chicken chop suey recipe video, I've done them as shorts on my own, but never a together, so we thought we'd right these wrongs. This recipe is isn't like the one in our cookbooks, but a mix between home cooking and takeaway style cooking, which often gives the best results, as its still fast, but often has a depth of flavour thats lacking in just a standard Chinese takeaway version. Ingredients: T

Salt and pepper chicken is one of those go to dishes for me, normally I prefer it with chicken wings but any variation works. This version is an old school version because it uses the custard powder, where as many don’t now, but the seasoning is more of a new era style seasoning, this is a mix of the two. The version is the cookbook is a really old school versions which I love! Ingredients: The seasoning 2 tsp salt 2 tsp MSG 1 tsp garlic powder 1/2 tsp white pepper 1 tsp sand

We have done a chicken and sweetcorn soup recipe video before, but that was for the most standard Chinese takeaway/takeout version (which is here https://youtu.be/ApRZc-qB3PU ), this is a step up, not quiet the best, but a little bit more refined that a full blown version> Mum was super excited to show you this, so I hope you like it! Ingredients Chicken 1 chicken breast 1 heaped tsp potato starch 1/4 tsp salt 1 tsp garlic powder 1/3 tsp MSG 1/4 tsp Sesame oil 1/6 tsp white p

This version is my favorite version of katsu chicken curry when I had it out in Japan! The MSG documentary will be out ether late this year or early next. Ingredients: The Katsu chicken 1/2 bag of Panko bread crumbs with 1/3 tsp salt mixed in 10 tbsp plain flour 1/2 tsp salt 1/2 tsp MSG 2 tsp garlic powder 1 tsp cracked black pepper 1 Flatten chicken breast 2 or 2 beaten eggs Enough oil to deep fry in The curry 200g braising steak 1 small chopped carrot 1 peeled and chopped m

Here is a recipe for super crispy Japanese chicken karaage, which is the most crunchy crispy fried chicken and we're showing you a recipe...

Fried soft noodles like this is a goto every time when I'm cooking at home, yes we showed a version before that was "suped" up but...

The first time I ever tried salt and pepper chicken wings, I about 8 years old and was in my uncle's restaurant called the Golden House,...

In this video we will show you how most takeaways will prepare there noodles for use and why some of the stages taken are so important,...

This is genuinely a must try, you’d never of had chicken toast as good as this before and why we’re here today showing you this Ultimate...

This video has been the most asked for video, ever, in the history of this channel, so we thought, let’s make it for you today, this is basically 3 recipes in one, a curry sauce (from scratch), a version we've never shown before, chips, how Chinese takeaways and take out used to make them and a classic egg fried rice, this trinity is almost good tier to most Brits and for good reasons, its epic. Our BEST curry paste https://www.chinandchoo.com/product-page/pre-order-homemade-

In this video we will explain why we use potato starch over corn flour, you can obviously use cornflour as a substitute, but we feel if...