Working with the number one premier growers of beansprouts, this is the first video recipe collaboration we've done with them. And we wanted to make our favourite bean recipe as the first colab we've done with them, this is just how we make them, many takeaways will call these chop suey rolls and just have vegetables, or just bean sprouts with shrimp, chicken and ham, this is just the recipe I grew up making in the Chinese takeaway I grew up in. Ingredients: will make 4-5 rol

Its been nearly a decade since the first velveting video we've ever made, so we thought we'd show you the 2 major ways that Chinese takeaways, takeouts and restaurants will tenderise their beef. It's a super simple and effective method called velveting, so place will use egg white to lower the PH of the meat instead of Bicarb, but bicarb works better and is far less messy, with egg you tend to get small strings from where the white has formed ribbons, but that's totally prefe

This is one of the modern day classic of a Chinese takeaway/takeout menu, mainly found in the UK, its packed full of rich flavour and punchy garlic, if you like salt and pepper chicken, this is a dish to try. We have done a variation of this in past videos, but this is our preferred method as its simple and because of that, this recipe hits hard with minimum of effort. Pre order our new cookbook here https://geni.us/ChineseTakeawayBible Ingredients The chicken 300-400g Chicke

This discount code entitles you to: 10% off www.ziangs.com webstore 10% off any cookery course we hold This code can be used an unlimited amount of times while its valid, but below is not for sharing, sharing will results instant termination of recipe vault membership and perks!! CODE: SEP7997 Thank you for your support! Chin and Choo Happy Cooking! Happy Eating!

This discount code entitles you to: 10% off www.ziangs.com webstore 10% off any cookery course we hold This code can be used an unlimited amount of times while its valid, but below is not for sharing, sharing will results instant termination of recipe vault membership and perks!! CODE: AUG1312 Thank you for your support! Chin and Choo Happy Cooking! Happy Eating!

The full uncut cooking podcast we did with Jemery Pang from the school of wok, there video was cut to just 20 minutes, but I though it be nice for you recipe vault members to get the whole video, we used our own camera for this so angle is different. This will not be shown on the main channel ever, so its an exclusive just for you members!

WE'RE TELLING YOU FIRST! ZIANGS' PRODUCTS ARE COMING BACK!!!

This is an old video and one that we will be remaking in August, but many of you have asked for this written recipe recently so I thought I'd post it here for you read! Ingredients 9 x 25cm (10in) frozen spring roll wrappers, defrosted100g (80g) plain flour 150ml water Veg oil, for deep-frying The Char Sui Char Sui see video here https://studio.youtube.com/video/qb61bf4NQZ4/edit The Pork Filling 1½ tbsp vegetable oil 400g (14oz) cubed Chinese roast pork 1 tsp garlic purée ⅓ t

Now a days many Chinese takeaways will buy in chicken satay skewers but good places will still be making them, this is one way that they will be making them, another way there poached then deep fried, but this is how we've always done them so thought we'd show you. Pre order our New cookbook here https://geni.us/ChineseTakeawayBible Get all the ingredients the takeaways use here https://www.ziangs.com/shop Ingredients 2 boneless, skinless chicken breasts 1 heaped tbsp Jimmy's

This discount code entitles you to: 10% off www.ziangs.com webstore 10% off any cookery course we hold This code can be used an unlimited amount of times while its valid, but below is not for sharing, sharing will results instant termination of recipe vault membership and perks!! CODE: JUL4555 Thank you for your support! Chin and Choo Happy Cooking! Happy Eating!

We first made this sweet and sour sauce video in January 2017, nearly a decade ago! It's the old school version you don't see in many Chinese takeaways anymore, now there are literally 100s of variation to this recipe, but this is the one I grew up making in the takeaway I grew up, so naturally it holds a soft spot for us. This recipe makes 500-600ml, store in fridge unthicken, then thicken as and when you want to use it. Pre order our cook book by clicking here https://geni.

This Singapore Chow Mein was on that we were meant to demo at the Jimmy's Sate stall, but long story short, we didn't have any ingredients to cook, which was disappointing but meant we could be out the front far more often. Ingredients The Chicken 200g sliced chicken breast 1 tsp potato starch https://www.ziangs.com/product-page/potato-starch-500g 1/3 tsp garlic powder https://www.ziangs.com/product-page/garlic-powder-100g 1/6 tsp Bicarb https://www.ziangs.com/product-page/dr

We've done a version of this in the past, but this version is more of how Mum (aka bigh Choo) likes to make them in our takeaways we've owned or worked in. This recipe for sweet and sour king prawn balls is one of Mums all time favourite Chinese takeout recipes, we included a quick sweet and sour sauce in this video, but our favourite recipe is the old school version that can be found in ur new cookbook "The Ultimate Chinese Takeaway Bible" Pre order our New cookbook here...

This was one of our earliest videos nearly a decade ago, beef with mushrooms was one of the most ordered dish then, now not so much as people have become a lot more adventurous with their food, having said that this is still one of the most asked for dishes on our social media accounts. Ingredients The beef 1 medallion steak (227g) 1 tsp potato starch 1/6 tsp bicarb Pinch salt Pinch MSG 1/3 tsp garlic powder 2 tsp dark soy The finishing 300g chopped mushrooms 1/2 diced onion

Here is the exact recipe we used for our chow mein dish at the China Star in Edingbrugh when we took over the kitchen there. Really try this out as it's so much better than the standard recipes we've done in the past. Pre order our new cookbook here Ingredients The Chicken 150g sliced chicken breast 1 tsp potato starch Click here to buy Pinch of salt Pinch MSG Click here to buy 2 1/2 tsp seasoning sauce Click here to buy 1/2 tsp garlic powder Click here to buy Pinch bicarb Cl

Me and Mum spent Monday night cooking in the Viral China star in Edinburgh, one that’s on the verge of closing and why it went viral, we went to help promote the business on behalf of @luckyboatnoodles as brand ambassadors. Here is our little vlog of how the day went, the only dish that was actually our recipe was the Chin and Choo’s Chow mein as we wanted to show case there food, the way they do it, hope you give him a follow and like his video 🥢🦐🍳🍚🥡

This discount code entitles you to: 10% off www.ziangs.com webstore 10% off any cookery course we hold This code can be used an unlimited amount of times while its valid, but below is not for sharing, sharing will results instant termination of recipe vault membership and perks! CODE: GOL9998 Thank you for your support! Chin and Choo Happy Cooking! Happy Eating!

Here is a recipe for Chinese takeaway special fried rice, also known as yung, young, yam and yum chow fried rice, how ever you say it, it’s all the same remember to support your local takeaway if you can, supporting a small Local business is important now more than ever! Pre order our cook book https://geni.us/ChineseTakeawayBible Equipment I use/have used: Wok Click here to buy Induction cooker single hob Click here to buy Oil decanter/sprayer Click here to buy Cooking Spoo

Here is the seconds FPC (First Person Cooking) Video, and as we're starting again, I though, plain soft noodles is a good one to do, I can show you what I mean by, letting them sit and for how long. Really liking this new series and hope you are too! Don't forget to pre order our new cookbook PRE ORDER HERE The induction cooker I'm using Click Here To Buy The wok I'm using Click Here To Buy Ingredients 2 blocks lucky boat no1's Prepped CLICK to Watch Click Here To Buy 3

Easy Kari (Curry) Laksa This is a recipe I’ve been making since I was in my teens, especially at uni as it was cheap, so well over 2 decades ago now, but I’d also miss out the sea woodlice. Take no time at all, just a lot of small things. Pre order our new cookbook Click Here Induction cooker Click Here Wok I use Click Here Ingredients The base 1 nest lucky boat Ramen noodles Click Here 1 heaped tbs Jimmys sate sauce Click Here 1 heaped tsp easter star curry powder Click Here