Thank you Tak! I really enjoy watching your videos. Oh hello is all I need to hear to like your videos because the content that follows is always informative and even mesmerizing how simple you break it down.
Chow mein seems like the technique for fried rice except with noodles: cooled, slightly dried, then lightly fried. I was amazed when I made some at home. "Souped Up Recipes: BETTER THAN TAKEOUT - Chow Mein Recipe (广式炒面)" helped a lot in the process. It's nice to watch or learn from various Asian cooking techniques. Thanks for making this video. It's just enjoyable. :)
Beautiful dish!! 👍👏. I often parboil my vegetables because I prefer a more tender bite. I also parboil some and freeze them when I'm doing my advanced prep so I can have them if I run out of fresh vegetables.
When I was a kid chicken chow mien came out of a can from Chung King. It was total yuck. We called it chicken in snot sauce. The only redeeming factor was the fried crunchy noodles.
