Pro Chef Reacts.. To Chef Wang Gang's AMAZING Egg Fried Rice!

Подписаться 285 тыс.

Просмотров 260 тыс.

50% 1

Head to squarespace.com/chefjames to save 10% off your first purchase of a website or domain using code chefjamesmakinson
Time to see Chef Wang Gang's AMAZING Yangzhou Egg Fried Rice! He is making this egg-fried rice with a special technique and something that is truly amazing to see!
My Cooking Course: james-makinson-s-school.teach...
Chef Wang's video: • 厨师长教你：“扬州炒饭”非家常做法，官方行业...
🙏 HELP SUPPORT MY CHANNEL
👉 Single Donations: paypal.me/chefmakinson
👉RU-vid Memberships: / @chefjamesmakinson
👉Become a Patreon: / chefjamesmakinson
📱FOLLOW US ON:📱
▶ Facebook: / explorebcn
▶ Instagram: / chef_jamesmakinson
▶ Twitter: / explorebcn
🛒MY KITCHEN EQUIPMENT:🛒
KNIVES
▶WÜSTHOF Knife Set: amzn.to/3IS94TD
▶Paring Knives: (can never have too many!) amzn.to/2S5y6Ia
▶MIYABI 5000 MCD SANTOKU: amzn.to/499sbmM
▶MASAMOTO KS 240mm Gyuto: amzn.to/3VAPyCq
STONES
▶Shapton Whetstones 1k 5k 12k: amzn.to/3VCFSYf
▶KING Whetstone Set 1000/6000 Grit: amzn.to/3VBAa99
POT AND PANS
▶STAUB Cast Iron 5-qt Cocotte: amzn.to/4ah0KJ1
▶STAUB Braiser 28cm: amzn.to/3vmso8r
▶T-fal Nonstick Pan set: amzn.to/4cxs0Vc
▶HexClad Hybrid Wok 12-Inch: amzn.to/3TRRaqa
▶HexClad Frying Pan 12-Inch: amzn.to/4cxS8PQ
▶Paella Pan!: amzn.to/2UQWT3s
OTHERS
▶Le Repertoire De La Cuisine in English: amzn.to/44fh7Tv
▶BlackBoard Plate: (Pizarra): amzn.to/3dAi3JS
▶John Boos Maple Cutting Board: amzn.to/4cyMnkU
▶Pepper mil: amzn.to/3JKpSMb
▶Microplane Fine Grater: amzn.to/3FQOwcN
▶Flim for wrapping food: amzn.to/42ztQjv
🎥CAMERA EQUIPMENT 🎥
CAMERAS
▶GH5 Panasonic: amzn.to/3IU4g03
▶Sony Alpha 6700: amzn.to/3PHcg8m
▶Sony NPFZ100 Z Rechargeable Battery: amzn.to/3PHy9Ep
LENS
▶Sigma 18-50mm F2.8: amzn.to/3PFiSE4
▶Sigma 16mm F1.4: amzn.to/43AjzEA
▶PolarPro 67mm Peter McKinnon Variable ND Filter: amzn.to/3PESPgo
▶Gobe 67mm UV Lens Filter: amzn.to/3TSfkkv
▶Gobe 55mm UV Lens Filter: amzn.to/3TSrqKs
MICROPHONES
▶RODE Wireless PRO Microphone System: amzn.to/3xewNdZ
▶Rode Pro+ Shotgun Mic: amzn.to/3xf94ug
OTHER
▶NEEWER Camera Tripod Monopod: amzn.to/3xf9b9a
▶Elgato Key Light 2800 lumens: amzn.to/4ac2svi
▶SanDisk 128GB SD Card: amzn.to/3TzrPAc
---------------------------------------------------------------------------
DISCLAIMER: This description contains affiliate links, which means that if you click on a product link, I will receive a small commission. This helps to support my channel and allows us to continue making awesome videos like this. Thank you for your support!
#eggfriedrice

Развлечения

Опубликовано:

4 фев 2023

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 494

@ChefJamesMakinson Год назад

Head to squarespace.com/chefjames to save 10% off your first purchase of a website or domain using code chefjamesmakinson

@tonyw1588 Год назад

Several dishes from Chef Wang for you to review For something simple The stirfry hotpot (you just throw whatever you like in). Ingredients not restricted. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-TP1oStTcKO8.html Shredded pork with green peppers ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-kU6IBJwIFy8.html For something that is hard Water cooked cabbage. Classic Sichuan dish ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-oLI15ND7hZk.html Coral fish aka sweet and sour fish ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-8GF3Di-WCv0.html God level Buddha jumping over the wall. Took Chef Wang 5 days to make this. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-PQjDbLGehwQ.html

@ChefJamesMakinson Год назад

@@tonyw1588 thank you! :)

@robertmarks2379 Год назад

Love the channel, made me get up and enjoy cooking again. I used to live in France and loved the food I'm trying to make cassoulet with Toulouse sausage but failing lol do you have a recipe

@matthewnahnee6485 Год назад

@@ChefJamesMakinson let's see it

@Davyjones5454 10 месяцев назад

Please make fried rice according your taste ! I would love to see

@mikasaciri1957 Год назад

ever since chef James started reviewing chef Wang's videos，he never stopped expressing his love for that wok station

@FUNFUN-gu5fn Год назад

I am having that wok station at home, and I don't care what gas bill will come🤣

@vang-toulee8351 Год назад

That station looks like a God send for cooking.

@debbielow4847 Год назад

I want that wok station!

@user-wx5gj4tt8b Год назад

@@debbielow4847 same！

@lenoobxd 10 месяцев назад

Nah that’s not a wok station They say it’s A ROCKET BOOSTER

@Booxbred Год назад

I wonder if Chef Wang didn't use MSG mainly because he added so many ingredients to add umami to the dish that he just needed the salt balance versus adding more umami.

@ChefJamesMakinson Год назад

probably

@qp1021 Год назад

I think there is already plenty of natural MSG in the ingredients, especially in dried scallops.

@rrk4095 Год назад

I am from the region where this dish comes from, many of us do think that it is a shame if a restaurant chef uses (too much or detectable amount of) MSG ,cause in my region we eat a lot shrimps,fish, cured meat ducks geese and mushroom, all naturally rich in umami (but MSG is ok for street food

@avisdunrandom Год назад

For personal used he won't but in restaurant it's 100% he will put the almighty MSG. (more people in China , without any serious research, think that eating a lot of MSG make people bald)

@CobaltContrast Год назад

I just use tofu instead of egg these days. Cheaper. No cholesterol. I wonder if I could use a different technique to make it ribbons instead of crumbles.

@Adrianong1984 Год назад

+1 if you want Chef James to make his version of Egg Fried Rice 😁

@judethenekogamer3651 Год назад

Im assumine thats "like" and if so then sure

@aaron-604 11 месяцев назад

uncle roger enter the chat....

@gunhoogunsd1 Год назад

This is actually a very luxury and famous fried rice, it is called "Yangzhou fried rice (揚州炒飯)" Also, the reason why there was no MSG added in is due to the use of those seafood and the high level ham (金華火腿), those ingredients already provided natural MSGs.

@stevegong3800 Год назад

It was actually 宣威火腿. I forgot how did Chef Wang explain this, but he said 精華火腿 is more suitable for making stock. 宣威火腿 is better choice for stir fries.

@chenglin96 Год назад

这并不是正宗的扬州炒饭。扬州炒饭需要大量的高汤这并没有

@thoughso Год назад

@@chenglin96 你那是扬州稀饭吧

@chenglin96 Год назад

@@thoughso 你去查一下不就知道了

@frankyhon8544 Год назад

@@chenglin96 两种炒法都是正宗的，需要高汤的炒法是金裹银，中华一番的“黄金炒饭”灵感就是来源于此。王刚的炒法是更常见的三香碎金

@AndrewHahaLee Год назад

Other chefs: Let me flex with my >$100 dish Wang Gang: Just see me cook egg

@ChefJamesMakinson Год назад

😂

@NikolaiProkoschenko Год назад

5:02 If you look closely, you'll notice that Chef Wang Gang actually doesn't crack the eggs on the (sharp) edge of the bowl, but rather on the first ledge in the inside of the bowl, i.e. he's actively avoiding the edge. With a recipe with that many components I just assume he doesn't want to clean spilled raw eggwhite residue from the cutting board needlessly.

@hkillorean6254 Год назад

I will continue to persist in recommending Chef Wang's Coral Fish recipe. It's by far the most fascinating and has some techniques I've never seen anywhere else.

@darkdande922 10 месяцев назад

wait until you watch his wensi tofu. Cutting tofu is not a joke, but he cut his own made tofu.

@brahmpayton334 Год назад

Your constant "don't try this at home kids" comments are perfect. I couldn't. Also, the shoutout to Washington State was wonderful. You want shellfish or salmon, we will take care of you. Edit: all of the pacific Northwest will.

@youmi_shi Год назад

Many recipes Chef Wang does are not easy to replicated at home, because of the huge usage of oil and high-power stove (Chinese fans call it planetary engine). And sometimes he makes home-made version for us to learn.

@Astavyastataa 10 месяцев назад

"planetary engine" kek my sides

@lenoobxd 10 месяцев назад

I mean look at the amount of fire tho That’s a legit planetary engine

@yfrums2563 Год назад

You should make a tier list of all the egg fried rices you react to and just keep adding to it after every egg fried rice video

@morganalori Год назад

a fun playlist

@ChauNyan Год назад

Wang Gang is UNCLE tier

@Melthornal Год назад

i made my own fried rice this week and it was A++++ delicious. it took me 3 days to make it because I wanted the ricec and all ingredients to have perfect moisture content, but it was worth it.

@hokudadog7637 Год назад

If you are ever in China, please go and taste Chef Wang Gang’s egg fried rice! We’d love to see your reaction. Great video, in quality, pacing, and narrative. I enjoy your channel a lot!

@syafiqaszamin6411 Год назад

My dad thought me how to do this style eggs when I was in middle school, I'm 30 now and still do this sometimes. Another thing about the eggs dont let it sit in the oil for too long it will become too crispy when it turns brown.

@dennisboulais7905 Год назад

Just watching Chef Wang's smooth motions shows how many times he's made this kind of dish.

@pyrotechnologist1 Год назад

"A little bit of a challenge" is such an understatement! In a normal chinese takeout restaurant kitchen, this would be a little bit of a challenge. At home this would be incredibly difficult to replicate, and I doubt you could do it properly without the wok setup like this. I'm still tempted to try though. Those whispy egg bits look so delicious!

@manuelgomezcassanello4570 Год назад

Chef Wang is a master of fried rice! Always a pleasure when you upload

@ChefJamesMakinson Год назад

thank you!

@FranciscoVelez31 Год назад

The level of technic and mastery this man shows is mesmerizing. Nice reaction vid. We will never get tired of more reactions to Chef Wang Gang!

@checho00 Год назад

Chef Wang has some really serious tecniques!!! is just from another level

@Elektr0hazard Год назад

The high heat technique is incredible - it's one of the things that I'm still mastering after years of cooking at home. Sure when professionals do it, it sort of looks easy, but when you're holding that pan it's a different story. Thanks for this insightful content, chef James!

@albertsnow7111 11 месяцев назад

Yeah，that’s true. First time cook, I always make the most heat. But the material will burn. The video shake the iron pot is difficult for beginners.

@sethgaston845 Год назад

I didn't realize you hadn't taken a look at this yet! Chef Wang Gang is a very talented man.

@rons3634 11 месяцев назад

I'm not even into this type of complicated cooking but watching a master like this is awesome.

@amanacatandhisdog8836 Год назад

Thanks Chef James for breaking down everything and explaining what the chef was doing.

@ChefJamesMakinson Год назад

My pleasure!

@sirblockepicmcswaggins5248 Год назад

One of the things I love about this dish is how it includes meat from the land, sea and sky (Yes chickens are mostly flightless but the sentiment is there)

@vang-toulee8351 Год назад

They do fly quite a bit, tho if they are wild.

@kjuan7489 Год назад

The size of the flame at the end is to get the flame to 'contact' the rice as you toss it. This is the key technique to produce the 'wok hei' flavour that delicious fried rice have and is almost impossible to be replicated at home. "wok hei" is cantonese and it describes this particular flavour produced from this technique.

@Hellojsm8823 6 месяцев назад

I have tried pouring a ribbon-like stream of eggs from a bowl while cooking, but I found it quite difficult. Fulfilling this cooking technique requires not only practice but also arm strength and muscle.

@user-ml2qd9nc5r Год назад

One thing you didn’t mention in the video was that Wang seperatedly added the spring onion for 3 times. This is an important technique.

@Alasterius41 Год назад

Can you explain why it is important? I wanna know.

@haozaizhang Год назад

@@Alasterius41 the first time he used the white part of spring onion for the strong flavour, it would be cooked for a long time. The second time he used green part of spring onion for fresh flavour with barely heat. The third time green part and no heat, just for the colour.

@haozaizhang Год назад

@@Alasterius41 Just based on a basic rule, don’t overcook green leaves with fragrance(spring onion, garlic sprouts, basil or thyme), coz the fragrance is fragile. When overcooked, its flavour would be easily damaged(or even become terrible

@commie5211 8 месяцев назад

@@Alasterius41onions has different flavor when fired at different level, for example lightly cooked gives this refreshing taste. you want all of them, especially it already contained a lot of oil in the dish.

@trevorz2542 Год назад

How to make Yangzhou Fried Rice Step 1: put down your phone Step 2:go to the kitchen Step 3:“mom”

@nerrickk9024 Год назад

Those egg ribbons are freaking gorgeous in the end product. I'm sitting here like "it can't make that big of a difference, right?" I was wrong.

@VerhoevenSimon Год назад

His skill level always amazes me. Thank you for another review video. I'd love to see more videos on you showcasing your own take (I know for some dishes you already have).

@fredsmith5782 Год назад

Looking at how Chef Wang made Yang Chow fried rice. This version is super expensive with the inclusion of things like dried scallops and sea cucumber. With all these ingredients which naturally have umami in it Chef Wang didn’t need to add msg. Otherwise, this is a very highly technically executed fried rice.

@cypridinia Год назад

Chef Wang makes so many kinds of dishes and can still be humble to go to little village to learn dishes from nameless cooks！

@vang-toulee8351 Год назад

Because they are also masters of their own craft. Even if you are a chef you can't beat a mom who cooks everyday for the past few decades.

@cypridinia Год назад

@@vang-toulee8351 That's so true. Every time I find a new cooking tech and share it with my mother, I always find that she already knows it.

@ivobatista4018 Год назад

Egg frying technique reminds me of the way the Portuguese make sweet egg strings and other egg based sweets

@khalborg Год назад

I’d like to add that heat control for these of professional kinds of Wok station is also technically more complex. instead of knobs, gas controlled by a lever, multiple levers if your work burner is comprised of multiple circular burners with increasing diameters to control the width of the fire .You can turn these levers by hand, but to free up both the hands for fast paced cooking, most professional asian cooks learn to turn these levers with their legs or knees. I’ve heard that there are variants with pedal gas control, but i haven’t seen it.

@ghingisoverland6932 Год назад

Thanks for walking (some of us) through the preparation, didn’t realize how complicated and how much technique is involved in Chinese cuisine. I guess i won’t be making this dish😢

@xardiesn.o.o.b4971 Год назад

Hey it's the one I was waiting for, thanks chef

@aaronlopez492 Год назад

Chef James great review. I made a Tortilla Española with Jamon Iberico, Pimento Rojo y papas fritas fried of course in extra virgin Oliver oil, and let me tell you that was amazing😋I will treat myself again next Saturday.

@ChefJamesMakinson Год назад

I'm glad to hear that you enjoyed it!

@thuggie1 Год назад

preparing everything you need so you can just construct the dish really helps i find. when i fist started cooking i would really slow the process down as i forgot to cut something up or even forget to add it so i really like the idea of prep work it makes sure you got everything.

@vang-toulee8351 Год назад

Yes, make a list and prepare everything before you start cooking. Especially something like stir fry where you have to be constantly watching the wok or stirring. Things like soup or other stuff is not necessary. Gordan ramsay sometimes cuts as he cooks with spices prepped.

@roger-shaneee7724 Год назад

Actually without MSG it's pretty fine. The MSG-like flavour-boost is already in the dried scallops. But yeah, MSG is life 😍 The ham he used is ❤. Chef James, have a look at Chef Wang Gang breaking down Squirrel Fish & Coral Fish. Really a chef-kiss moment. Swear to God, life-changing.

@frozencloudzzful Год назад

I feel like alot i could do at home, this however seems so far out of reach that im amazed. From ingredients to technique. Absolutely amazing.

@quirogatnonerrat3214 Год назад

Thank you for educating us and for telling us about sea cucumbers. I thought it was pickles with a weird name 😅 And also about shong hui, the pig part and what they ate, how that affects their meat. You do go in deep when analyzing , it's awesome Hehe, it's a pain in the you know what to clean the shrimp, very funny way to put it 👌🏻😄 And yes you are right, uncle Roger did comment on how skilled he is for cracking the eggs like that in one of the recipes videos for egg fried rice

@ChefJamesMakinson Год назад

pickles haha well it is a but strange for them to be called a sea cucumber!

@paulhofman Год назад

wow, 123k subscribers already. Going strong, James.

@chengxinsha2788 Год назад

Really glad you love my hometown dish! Subscribed!

@ChefJamesMakinson Год назад

Thanks for subbing!

@wesleyalejandre2964 Год назад

So happy to see you get sponsored James! I subscribed when you were around 30-35k subscribed. Glad to see you getting more known and love your cooking videos! Looking forward to Uncle Roger reviewing your vids and giving you the Uncle title one day!

@ChefJamesMakinson Год назад

Awesome! Thank you!

@rn2787 Год назад

Soy sauce, some of the seafood, and mushrooms have MSG naturally. Many foods like parmasan have MSG naturally and in many cases don't need extra, but if you are making a normal egg fried rice it may be necessary.

@philso7872 Год назад

Thanks for another great video. It's nice that the comments you make are positive and enlightening.

@ChefJamesMakinson Год назад

thank you!

@donfinch862 Год назад

Wow. Chef Wang is top tier. Anyone criticize him is an expert or a fool. I could eat that dish all day. Thanks Chef James. (why doesn't anyone call me Electrician Don?)

@iamaidan312 Год назад

Hi Electrician Don!😛

@donfinch862 Год назад

Awww, thanks. And a big hello back to you

@jeremysnead9233 Год назад

Your deadpan delivery is so natural.

@marklock6421 Год назад

Chef Wang is an absolute master, from his knife technique to his work skill he’s fantastic…. Hope all is well with you James

@emhgarlyyeung Год назад

Thanks for sharing! Nice review

@ChefJamesMakinson Год назад

thank you!

@flynnzhang3563 Год назад

Wow, it looks so nice that I can easily imagine how delicious it would be

@SophiaGailecruz-pr8oo 9 месяцев назад

Nice chef for explaining what chef wang is doing. It makes it easier for us to understand 🙏

@ChefJamesMakinson 9 месяцев назад

not a problem!

@electricguitarman10 Год назад

Dear James, been watching your video's for a while now, and really love the information and presentation. Perfect mix of education and entertainment. Thanks for the amazing video's and have a wonderful day :)

@ChefJamesMakinson Год назад

Awesome, thank you!

@PhycoKrusk Год назад

I think a series I (and probably others) would like to see on the channel would involve a recipe video that Sr Makinson watches with us that is not necessarily bad (but certainly could be), but as we go along he adds commentary and tips for how it could be made better, or even just some tricks to make parts of the recipe easier, or substitutions that can be made if an ingredient is not available or can't be eaten for some reason. Just putting that out there.

@kaminoyami30 Год назад

Amazing video as always.

@ChefJamesMakinson Год назад

You're the best!

@KryssieMe1011 Год назад

You explain things so well. I hope you also do Q&A 😁😁😁

@Raaandy Год назад

The patatas bravas from your intro always make me hungry!

@ChefJamesMakinson Год назад

🤣

@inocenciotensygarcia1012 3 месяца назад

I loved the video.He adds a lot of ingredients.Something I love.To me is more challenging.

@GardevoirBoy1991 Год назад

Maybe you need to be on a pro-chef and home cook swap ingredients show. Once you get the simple ingredients of whatever you are cooking, you should say, "These ingredients are on the simple side, but with a lot of technique and hard work, I can make something fancy."

@iamtheverybestever Год назад

Nice one James.

@ChefBrianTsao Год назад

Awesome video! 🤘

@ChefJamesMakinson Год назад

Thank you Brian! :)

@awightman1221 Год назад

Fried race is the best! Do the rice correctly and you can sub just about any ingredients into it that you want to get rid of leftovers in the fridge. Last week I made a batch with the last of my homemade kimchi, szechuan peppercorns, broccoli, and diced up thai-style chicken thighs. A tour of Asia! I didn't brunois the food though because I like when each bite is different

@perthyren601 Год назад

What a total Master !! Impressive

@j.p.9522 Год назад

Turning the egg into gossamer-like threads is brilliant!!

@TheShiveringStar 11 месяцев назад

Omg! I love Chinese cuisine! The wok videos are so satisfying! Please do more!😊

@ChefJamesMakinson 11 месяцев назад

okay!

@sfdanceron1 Год назад

For me I find that the Japanese sticky rice perform and taste better than long grain. Of course, it's refrigerated overnight. I also use Chinese sausage in my fried rice.

@WitchyWithASideOfQueso Год назад

love that your videos are geared to give advice to not only everyone - but those of us who work in kitchens even on a simple reaction/review video.

@ChefJamesMakinson Год назад

Thanks so much!

@tylerjames962 Год назад

You can see just the respect you have for another chef who actually follows the processes and creates such a beautiful dish with ease, unlock mr olive oil. I’m curious, do you think it’s harder to cook dishes from Spain or French based dishes? Personally, I think Spain has a lot more complicated dishes due to the ingredients that can overtake the other with ease.

@ChefJamesMakinson Год назад

thank you! I really like to see other masters work! French cuisine is much more difficult to master then Spanish, the standards are a lot higher.

@MattRoadhouse Год назад

Chef Wang kicks butt. Been watching him for quite a while, and I guess why your channel popped up n my feed

@andybyron1 Год назад

This dish looks absolutely YUM

@interpolagent9 11 месяцев назад

After watching so many egg fried rice videos (between you and Uncle Roger), I decided to give it an honest try. My disadvantages are a glass top stove and an electric wok. I should've stuck with cast iron, because I have better control. For me, the fish sauce, shallots and garlic were a game changer. Using peanut oil and finishing with sesame oil enhanced the flavours. MSG, to my surprise is much better than salt. I had to try it. My protein was ground pork, because it's what I had on hand. Having mis en place in order makes the process so much easier. It's not my forté but I was pleased with the results. Thanks for all of your tips, and Uncle Roger's tips. My belly is full, lol.

@PaddyJoeCooking Год назад

Incredible Egg Fried Rice and a great reaction Chef!

@ChefJamesMakinson Год назад

Glad you enjoyed it Buddy!

@yorkaturr Год назад

But you left out the most important point. Chef Wang is just amazingly good technically, and we as mere mortals can barely even imitate what he's doing. It's like watching Jacques Pepin debone a chicken.

@SpiffyHeart-vc8kb Год назад

This fried rice was LOVELY to look at. I won’t be attempting this beauty anytime soon 😊

@riteshkhatri4626 Год назад

Love your videos ❤️❤️❤️

@PWL1371 Год назад

If a person wanted to make the egg strings, they could use a baker's bag or a small icing tip. It helps maintain the correct size. The MSG may not have been used in this due to the scallops, ham and several other high salt ingredients.

@billwang3107 Год назад

nice video! thanks!

@ChefJamesMakinson Год назад

Thank you too!

@keith5824 Год назад

Oh yes more Chef Wang stuff!!

@jasoncrook1 Год назад

I watched a video recently by Chinese food demystified, were he used warm steamed rice , that goes against everything we’ve been taught, I was sceptical at first but I give it a try and was amazed by the results, the fact we don’t have hell fires to cook on at home the fact the rice is warm works , par boil your rice for 3 minutes then wrap it in muslin and cook over a steamer for 14 minutes, then use it immediately 🤘🏻😎🤘🏻

@vang-toulee8351 Год назад

Using fresh steamed rice is okay. Chef Wang even has a video where he uses that. Just use less water than normal when cooking the rice. It's just cold old rice is the preferred choice.

@NerisVega Год назад

I live in Puerto Rico (Caribbean) and the ingredients we use for most of our cultural foods are similar or the same used in asian dishes or European 🖤🤤👌

@madelaine6 Год назад

I can't help but develop wok envy watching this! Thank you for the review.

@ChefJamesMakinson Год назад

I know what you mean! haha

@jerrythemouse28 8 месяцев назад

I visited Wang Gang this summer!

@emhgarlyyeung Год назад

The pork lard added aroma on it😍 and it's the most heathy type of oil

@franciscoche3079 Год назад

AMAZING

@Fishrespect Год назад

Top level, that flame 🌋🌋🌋

@kingleunglee Год назад

Indeed he uses many dried mushroom and dried scallop, which has a stronger favor (umami and the taste of the ingredient) then the fresh one, so it is already have enough umami.

@MD-bo5ku Год назад

Chef Wang "Squirrel Fish" video is a good one to review, a lot of techniques. Love your videos.

@AfterCovidthefoodchannnel Год назад

Incredible how chef Wong make the fried rice! It’s really good all the flavor that he gives whit the ham and fry scallops it’s umami pure flavor for all the dish! Love the video friend! It’s great! 🦇

@ChefJamesMakinson Год назад

Thank you!

@vladimirmach6145 11 месяцев назад

Thank you, a good video.

@ChefJamesMakinson 11 месяцев назад

Thank you too!

@CB-bo3tm Год назад

This is definitely an awesome fried rice. Wish I was lucky to taste it!.

@notsparks Год назад

I'm from Washington, and we do see sea cucumbers regularly but wasn't aware of it being a common export. I live a few blocks from a dive park (exactly what it sounds like - an underwater park for scuba diving), and we see quite a few species there. The big red ones are quite popular, I guess. We also have a vibrant Asian community, so it's an ingredient that is not difficult to find around here. We also have some of the biggest octopus, which aren't uncommon to see either.

@vang-toulee8351 Год назад

I wonder why it's something Americans don't eat. Wish I can find some easily.

@nightroad5810 6 месяцев назад

I think the closest consumer gas stove(work out of box) can get to jet stove is Infrared Gas stove . But con of this stove you can't use it on lowest power (2-5% for simmer in small pot) like burner.

@EricCorbeza Год назад

I tried making the string eggs before and it didn't turn out as consistent as chef wang gang's, but I did like the crunchy texture of the egg compared to the normal scrambled eggs in fried rice.

@stonedmountainunicorn9532 3 месяца назад

9:16 Chef actually turned down a blower, causing the blue flame, the orange flame is only low heat XD

@genshi233 Год назад

Great video! Would love to see your reaction to chef Wang’s recent video of becoming an apprentice again!

@ChefJamesMakinson Год назад

I'll check it out!

@aimanzainal4802 7 месяцев назад

Came from watching his video..damn superb level. I really wanna try frying the egg with that threading style. Dayumnnnmmy!!

@ChefJamesMakinson 7 месяцев назад

You should!

@lovemochi86 Год назад

Chinese dried scallops adds a salty umami taste akin to msg. i live it so much in chicken and scallop congee and in soups as well :)

@ianrosenbalm6555 Год назад

For the egg "lace" I wonder if the same trick I use to stream oil when making mayo would work? What I do is get a plastic bottle and make small holes near the top on opposite sides---one hole lets air into the bottle and helps make the flow consistent (you don't have to squeeze the bottle, you just make sure the air hole isn't blocked), the other hole is where the oils trickles out. I'm not sure if the consistency of beaten egg would allow for a pour hole small enough for such fine ribbons though.

@ChefJamesMakinson Год назад

yes but you need to strain the eggs well so they don't block the hole

@ianrosenbalm6555 Год назад

@@ChefJamesMakinson Awesome! Thanks, chef! 😁 Eager to try this new technique for making eggs!

@ChefJamesMakinson Год назад

@@ianrosenbalm6555 it may take some practice and you may have to try a different size nozzles on your bottle