Here in the Netherlands inflation is almost 11 percent and the energy bill has doubled. Many people struggle to make ends meet. Thanks for your great videos. They are an inspiration to make life a little easier. Adam, never change because we need people like you.
I just made this chicken chow mein for dinner last night for my wife and I and it was fantastic. I had it for leftovers today for lunch and it was even better. I always bust out laughing while watching your channel and you inspired me to try this recipe. I haven't cooked a proper sit-down meal in almost 30 years (unless you count heating cans of chili and refried beans), since my wife enjoys doing all the cooking and she's good at it. Anyway, I followed this recipe to the letter, with no input or help from my wife (just you and me, buddy). And I EVEN DID THE DISHES AFTERWARDS (which actually took longer than making the meal). Just wanted to let you know that we both loved it and I'm looking forward to cooking more of your recipes and getting back into the kitchen.
@@Adam_Garratt Sure is a great feeling. I used to do a lot of cooking before we got married and I realized how much I missed it. Now she's looking forward to me making more of your recipes. Next up, chicken fried rice. Followed by any recipe of yours with MSG!
Hi Adam, I'm so pleased your mission to get the bean sprouts was successful, you went the extra mile ( literally ) for your subscribers and it's much appreciated. As usual this looks absolutely delicious. I make your sweet and sour chicken with egg fried rice once a week, now I can add this to the meal as well. Bless you and thanks for sharing..
I've started using MSG awhile back coz of one of your videos. I've also turned a few friends onto it as well. It makes a huge difference!!!! Love it! And you! And Mogs! 🥰🥰🥰
I've got an addiction to Chow Mein, so thank you for the recepie, as its costing me a fortune to buy it from the take away shop. Now I can make it myself
Looks great as ever 👍🏻 I'm another MSG lover- Knorr do Aromat which is MSG with herbs, more suited to European flavours, and if you ever see their Plein Sud one it's the French veggie version. Worth a try 🙂
It’s very easy to grow your own bean sprouts. All you need is a glass jar and some mung bean seeds placed on a window sill. Rinse at least once a day. Look up proper method. You’ll never buy sprouts again. 🥰
Adam!!!!!! You found bean sprouts eventually WOOHOO!!! AND MSG what a great video and great Chicken Chow Mein recipe I LOVE it mate a definite bobby dazzler😋👍!!!!
Thankyou for making the things i grew up with, had a few years of going off my food but now my love of food is coming back thanks to you, (ex cook by the way) made this last night but with some leftover salad and fresh mushrooms it was soooo tasty, husband could not believe i had eaten, i actually had corned beef hash that i lived on, nothing else, so thankyou, your recipies are simple and 'stuff' i aways have in.
This is heartwarming to hear Libby, glad I have been able to help! People can be extremely sensitive around food, and can stir up all sorts of feelings. Glad you're getting your love of food back x
Oh Adam i love recipes like this. I was looking for an idea, for a meal for later this week and I think I found one. Might add more veggies but we will see
Didn't know you were from Leicester! I spent a lot of summers, Christmas's and Easters in Enderby! Love your channel mate, lots of great recipes that I love making!
@@Adam_Garratt Very cool mate! Well like I said, love the channel, some really awesome recipes on here! Keep up the great work! I am a definite subscriber and have been for a while now
Pmsl at your bean sprout mission,glad you got sorted Adam.Belta, cheap easy recipe yet again,I never used to have the confidence to cook till I seen you on U tube Adam,keep up the brilliant recipes and all the fantastic tips you give out whilst cooking.Love how you tell people where to get the ingredients aswell,massive help.
Hello Adam . I'm Darren. I'm English too from London. I love your channel. Your meals are exactly how my family made it !! We did get the cheap sausages though but still had cheap dinners when I was a kid. I grew up in the 80s but icant cook like I dideven in the 80s. Should we just eat bread and butter??
Cooking well is just lots of little steps done right. And don't be afraid of making mistakes either. Even if you have just a couple of recipes under your belt that you can confidently make will make a difference. Give it a go mate, you'll surprise yourself
I've reheated my leftovers plenty of times and it was fine. Obviously follow food safety guidelines and you should be good to go. It wouldn't be any different than having leftover Chinese takeaway the next day. If I were to re heat, I'd probably just ding it in the microwave, warm in the oven or flash it in a hot pan for a minute or 2. Enjoy mate
I don't think people understand how much of a difference msg actually makes. It was hard to picture it completely changing the flavour before I tried it, but after adding it to egg fried rice, it tastes identical to the uk takeaways
My mum went shopping in Wigston town centre yesterday and she only found half the things on her list. We'll be digging up worms by Christmas at this rate. Good video 👍
It's crazy, so many shops are just plain empty. The sainsburys on Humberstone gate is closing down, but even so there's just no fresh veg. Worrying times mate, I hope your mum is doing OK.
Adam you may be surprised about how many of this generation have no clue with cooking. Never presume people know the simplest things and come to videos like yours to get instruction. I am a fairly good cook but have never done anything like this one. X
Looks delicious. And this is the kind of thing you can customize however you want, which is the kind of thing I love making. Keep the great recipes coming. Ya'll should check out Adam's older videos too, lots of amazing easy to make food.
We do appreciate your dedication to getting the bean sprouts. I'd love to try this but don't hold out much hope of getting some here . Looks delicious tho xx
@@Adam_Garratt Just finished the video mate, another great meal! I swear to god this channel deserves the most success ever! Not just for the food but you too mate. All the best
MSG is a flavour enhancer for savoury foods. It brings out the umami properties in food. Sesame oil basically adds a flavour, but use it very sparingly as too much sesame oil can really over power and ruin a dish
This looks great! I'm interested to see that in most of the chicken recipes that I've seen you cook, you go for breast meat. It's a marginal saving to go for thigh meat (or even boned and skinned 'drum fillets' that Aldi've started doing) but they're my preference; I think they have more flavour and don't 'dry out' in the way that breast meat can. Just adding my sixpennorth 😅.
Made this recently tho with more veg, nice enough it was. But guess who's had an unopened bag of msg in their cupboard. Explains why it didn't have THAT flavour. Thanks Adam.
Ha, a crappy Tesco "Superstore" (it isn't!) and an Aldi. That's yer lot in my small West Country town. Don't think I'll do the 20 mile round trip - both in opposite directions - for a large Tesco, Asda or Morrisons.
The reason why I never eat Chinese is because of MSG it’s awful stuff,I feel so hungover the next day and I don’t even drink alcohol anymore. Nice recipe though Adam thank you.
That looks awesome brother, I love the deep rich color from the dark soy sauce, I’ve never had the dark soy. Msg doesn’t scare me, but I think it’s been banned in the states hasn’t it? I think I remember back in the late 70’s or 80’s some big hubbub about it here. Thank you Adam. 😁
Yes there was some pseudo scientist that made claims that Chinese takeaway food gave you headaches, but was completely unfounded and debunked. For some reason though it stuck in people's minds and many still just assume it's bad for you. I mean salt is bad for you if you have too much, same with msg. You just use a little.
All you need to do Fay is get a pot of water to the boil, add the dried noodles and cook for a couple of mins. Drain and add a little oil then mix through so they don't stick too much. What I'll do is if more people ask for that step is pin the instructions to the top of the comments. Hope that helps ❤️
@@Adam_Garratt Ah that sounds simple enough. It's something i have never done but i think i am brave enough to give them a go ! What make do you use ? Thank you.
I bought some MSG in the local asian supermarket and I have to say - it was quite a lot more expensive than that by weight. But I did get a very small jar. We only need a bit after all. Great vid. Making this tomorrow, albeit with some cooked and shredded chicken from the freezer. Never know, I might add a bit of Mr Naga. ;-)
I think the jars are more expensive than the pouches. I guess it depends where you get it. I paid about 2 quid for a 200g pouch, and it's lasted about a year.
And I have to say - this inspired me to make a nice meal. I might have used roasted and shredded chicken breast, a bit of garlic, a bit of Oyster sauce, bit of Mr Naga - and some thin 'chow mein noodles' from the asian store. So not quite What You Wrote. It was good! But the thin 'chow mein noodles' were a pain, I think fatter egg noodles like you used would be easier to stir into the mix. Next time! Not as if I used 100g of MSG ... ;-)
I sympathise with you in your pursuit of the Bean Sprouts, mate, the same kind of thing has happened to me, (not an elusive recipe ingredient, but looking for a particular repair service, capable of repairing an expensive leather briefcase), which involved me driving to several distant suburbs, finding elusive parking spaces, all to no avail, wasting about 3 - 4 hours that I'll never get back. Sydney, is much more "spread-out" than your hometown, and it's virtually impossible to get anywhere without a car, but parking is a perennial problem, far more time-consuming than the actual walk to the business which you hope will be capable of providing the required service. Bean Sprouts are easily available in all Sydney supermarkets, Asian or Western, but prices are pretty steep at the moment, a result of serious flooding in many of the areas where leafy vegetables are grown. Anyway, your Chicken Chow Mein looks extra scrummy, as usual! 😋👍🏻
I love chicken chow mein but no longer have it….too expensive. This looks amazing. Where can I get MSG? Looked everywhere. Online maybe? Big hugs to you and little Mogs x
I hear ya Sarah. 5 to 6 quid in most takeaways. If you have a Chinese or Asian store nearby they should have some. If not, amazon have it readily available. I don't think I've ever seen it in big supermarkets but could try them. Once you get some, it lasts ages as you only need a small amount. X
nearly right , , boil the chicken whole then cut it , takes about ten minutes , then cool and cut , then you fry it with the onion add the msg with chicken and onion not the whole lot it needs to be cooked off put in like just before the noodles you also want pearl river dark soy
I can't remember where I heard or saw it, but I am sure that a chef once said that light and dark soy are different beasts, and are not as interchangeable in the way some believe. You use dark to add flavour, and light to season! I know that it is rarely a good idea to buy equipment you don't use that often, and I am definitely a proponent of making the best of what you already have, however a proper wok can do the job more efficiently. For those of us who only have electricity to our homes a wok would have to be flat-bottomed - unless you want to spend hundreds on one of those special concave induction hobs specifically for woks! For those who would use one regularly, a wok could make sense, and with ever increasing fuel costs may even pay for itself in less time than you think. I have been pre-preparing my ingredients since I started cooking, for no other reason that I get in a right old mess if I don't. Sorry if it sounds a little OCD, but I try to place them in the order I will use them as that (mostly!) stops me realising that I should have added something earlier! If not pre-measured, I return them to the cupboard etc after they have been used, so that hopefully I have a clear space at the end, and I know that everything which should have gone in actually has, and that I don't add anything twice by mistake! I have also started writing my recipes quite differently, with the list of ingredients being in the order I use them, so unlike the ones you see in books, which invariably start with the main ingredient (often the meat) mine will often start with oil then onion. I also find it helpful to have whatever equipment you need to hand. P. S. Any plans to experiment with a pressure cooker? P. P. S. Keep up the good work and pleased to see that you are back to your usual self. P. P. S. 2 If you know someone or a family who are struggling and were previously good in the kitchen and you can easily stand the cost of a meal - invite them around to cook for, and eat with you. Not only does it make for a most pleasurable experience, especially if they have a different heritage, but helps someone out without sacrificing their dignity, and can help you expand your recipe bank too!
@@Adam_Garratt Thanks, but any thoughts on pressure cooking being added to your repertoire? I know that the electric instant pot multifunction type are all getting cheaper, however due to the marketing of the new types which may well have many functions of lesser importance, the old big pan types can be picked up for bargain prices, which in todays squeeze is more than helpful. For the cost of a lid (damn it - I am mentioning lids again!) you can have a very useful large pan for soups and stocks etc.
@@neilpickup237 ah yes, my dad bought me one for my birthday. I've yet to have a play around with it but expect some warming recipes from it as it starts to get cooler and I get used to it 😁
Hi Adam - thanks for the vid and the info. Understand about bean sprouts. In the end I sent to Tradewinds in 'Sunny Scunny' and bought five tins of 'tinned bean sprouts' with my order. (One tin e lasts for two meals if you keep the second batch under water in the fridge and use withing three days) They are not quite as good as the fresh but they will do very well when there is beansprout dearth or famine. Love your style, you loveable nutter. If you haven't tried Tradewinds online shopping from Scunthorpe, have a look - 500ml Pearl River Soy sauce for a cracking price that makes supermarkets look like sharks - and it's 'the real McCoy'. They've got everything (apart from the Dragon Self-Raising I was after last time) and a fat order allows the P&P make sense. cp your own transport costs. I also used Sharwoods Medium Egg Noodles from Sainsbury's and they come at a decent (steadily-increasing) price as one packet lasts us (2) up to five meals. They have a long shelf life. 4 packets arrived today with our weekly shop which will see us to the New Year. Just a thought - the P&P from Tradewinds is prob less than the petrol or diesel cost chasing stuff locally. I used to pass through Leicester regularly and it is certainly not a village. With traffic delays and the size of the place, your 75p bean sprouts 'cost a mortgage!' No, I'm not sponsored by Tradewinds. I just like them and the service is second to none. I so agree with you. Chinese cookery is all about prep'n. Cooking time is negligible but it is the prep'n that guarantees success - or failure. For over sixty years I had a stupid prejudice against garlic. Don't ask me why! Now I always start my Chow Mein or any stir-fry (even fried rice) with AT LEAST two large crushed or chopped cloves at the start. Do you use it much? I'm a late convert! I got so fed up with the noodles tangling everything up and refusing to mix properly, that I use the kitchen scissors liberally on them when they are cooking. It makes then behave! It also saves that embarrassing sight of noodles draping from chin to plate (and all over your best shirt!). Love your end product - brilliant. Great colour - Light Soy for stronger taste - Dark Soy for stronger colour. Thanks for the vid. Best wishes from Paul in the Midlands
Haha loved reading your comments mate. As for the garlic, my nanny was the same, always ordered the egg foo yung from the Chinese, refused garlic for ages, then my dad got her hooked on chow mein 🤣. Garlic can be over used, and a mistake some chefs make is thinking that Italians use loads of it in everything when it couldn't be further from the truth.
Nothing wrong with it, there's a lot of misinformation and ignorance surrounding it. Perfectly fine and found naturally in a lot of foods such as mushrooms, celery, tomatoes and parmesan
Hi Adam, always enjoy your cooking shows and the moans, but why do you wear an apron that looks like something Leather face from the Texas Chainsaw Massacre would wear. ?
