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Ziangs: How to make and prep boiled chicken like a Chinese takeaway 

Ziang's Food Workshop
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Buy me and my mum a drink if you like? or even better, if your budget could stretch, South Korean? Our paypal is info@ziangsattheoldechapel.com
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If the online store takes off we will be able to do videos full time as we would stop cooking and do this instead.
We have 3 generations of Chinese/Malaysian chefs in our family and all love cooking, as a family have owned takeaways and restaurants in the UK, Brunei, Malaysia and Hong Kong. We are not just 2 people who think we know how takeaways do things because we are Chinese, we know how they do things because we'd done it for generations, we're here to teach you the secrets that they don't want you to know, we love cooking and can't wait to share what we know with all of you :)
Here are links to products we recommend and that we use in our videos
Amazon Affiliates
Wok, good all round non-stick: amzn.to/2AYRo5Y
Pre-Seasoned Cast Iron wok: amzn.to/2HtsgtU
High end wok we use at home: amzn.to/2WaLWG7
Kind of wok that a takeaway would use flat base: amzn.to/2AXT3Jc
Kind of wok that a takeaway would use round base (this is what most takeaways use): amzn.to/2RZqBQY
Best kind of cooking utensil for use with non-stick woks: amzn.to/2CAnbtZ
Best kind of cooking utensils for use with an iron woks (used in takeaways): amzn.to/2CB5SZP
Small clever (we use a lot): amzn.to/2CKz5BV
Large meat clever (the ones all takeaways use): amzn.to/2CyCDHc
Meat clever we love (personal use): amzn.to11/2CDX31h
Heavy duty wood chopping board: amzn.to/2ASUV5J
Small rice cooker 0.8 litres: amzn.to/2AVv5OG
1.8L Rice cooker (if your serious about Oriental cooking a rice cooker is a must): amzn.to/2HxTe3M
Non-stick sauce pot for making pastes: amzn.to/2HxTrUC
Pot for making batches for sauces: amzn.to/2AXYCr8
Plastic takeaway containers so you can pot them up like a real takeaway: amzn.to/2W5tsqA
Foil takeaway containers so you can pot them up like a real takeaway: amzn.to/2U8mQpt
Bamboo handle spider skimmer for taking things out of hot water or oil: amzn.to/2DrTeOA
Laser Thermometer: amzn.to/2CEl48H

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14 окт 2024

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Комментарии : 632   
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop Год назад
You can get our Chinses Takeaway Cooking Bible as an eCookbook on amazon kindle app here: amzn.to/3ebLYLZ
@arjunkolli992
@arjunkolli992 5 лет назад
Mate u don’t understand how useful ur videos are 😂 keep it up bro !
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 5 лет назад
Thank you 😊😊😊😊😊😊😊😊
@IC1B4U
@IC1B4U 4 года назад
Bloody love your Mum, she’s utterly adorable!! 😃👍
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 4 года назад
She really is and I love her so much
@rectify2003
@rectify2003 3 года назад
@@ZiangsFoodWorkshop ❤️
@sbh196
@sbh196 2 года назад
This is honestly the best cooking channel on youtube!!!!! Everything is so detailed and easy to follow. Great work guys, you're helping me and so many people out especially as I'm new to cooking, plus your bond with your mum is amazing!!
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 2 года назад
Thanks so much!
@WTBMrGrey
@WTBMrGrey 5 лет назад
Your Mum is a diamomd, had me cracking up in the first 10 seconds of watching. Love you guys
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 5 лет назад
She's amazing right!
@ewanfuller5742
@ewanfuller5742 2 года назад
You need to make a doll of your mum and have it say her most famous catch phrases when you squeeze it's hand
@burnsbits5829
@burnsbits5829 5 лет назад
Awesome "if you don't know, you don't know" hit the nail on the head mum 😂
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 5 лет назад
Haha classic mum quote
@rossgrimley9170
@rossgrimley9170 3 года назад
That is the exact way chicken should be done for salad, your mumma is spot on :) doing it any other way always ends up less juicy Love these videos so much haha
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 3 года назад
Thank you 😊
@lizj3815
@lizj3815 Месяц назад
You guys are so adorable. I too laugh at my mommy a lot and poke fun, and it makes her smile☺️
@dalem6597
@dalem6597 2 года назад
Your mums a classic! From New Zealand 🇳🇿 just subscribed after 4 minutes
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 2 года назад
Mum is so funny
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 5 лет назад
Help us self publish our book, because we're nobodies we cant get a publishing company to look twice at us. To self publish our book is going to cost alot, as to get them at a resonable price to be able to sell we have to print in the thounsands. If you'd like to support the channel and help us achieve this goal a small donation would really help us reach it. If you would like to donate please click the link www.chinandchoo.com/copy-of-cooking-lessons If you can't or just dont want to donate that fine too, we just really appreciate that you're here watching our content and being part of the #ziangarmy community. Happy cooking, happy eating, Chin and Choo xx
@woodrowfranklin3904
@woodrowfranklin3904 4 года назад
Amazon has a low cost program for publishing
@crackhead4540
@crackhead4540 3 года назад
I love the relationship between you and your mother so sweet. I'm playing my chicken as I type this.
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 3 года назад
Thanks 😊
@bkcin86
@bkcin86 5 лет назад
I’ve been boiling the heck out of my chicken it seems, full on rolling boil I’ve been keeping it on. Will be switching up and trying this gentler approach.
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 5 лет назад
Let us know how you get on :)
@karlosss1868
@karlosss1868 5 лет назад
The slower heat allows you more time to accurately determine when its cooked. If you get it right, you'll be surprised how tender the chicken will be.
@witchymamma772
@witchymamma772 5 лет назад
You're adorable Choo 😍 I'm taking a guess at 52. Love your videos guys, I've learned so much and the family are really enjoying my cooking. Can you do a video for salt and pepper chicken or spring rolls or Peking sauce please. Thanks guys. Happy cooking, happy eating 😁
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 5 лет назад
She'll be happy with that guess :) and so glad we could help!
@yiyodder
@yiyodder 5 лет назад
I've been wondering about this for quite a while. I'll start doing it correctly now. Cheers
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 5 лет назад
Glad we could help :)
@Jobbiedodger
@Jobbiedodger 5 лет назад
Omg I prepared my beef how you show us and......ITS PERFECT me and my dad have been trying to find out how they cook it for YEARS!!! We want to say thankyou so much 🤩🤩🤩. I will now be trying the chicken!
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 5 лет назад
Brilliant :) and thank you for your kind words:)
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 5 лет назад
Visit our webstore www.chinandchoo.com/shop to buy the actual ingredients that the Chinese Takeaway use in quantities suitable for the home chef. Also, you can register interest in our Chinese Takeaway Cook Book that’s basically a manual on how to run a takeaway. Happy cooking, happy eating, Chin and Choo xxx
@jbbantz5432
@jbbantz5432 2 года назад
Where can I get that takeaway chicken from?
@tartrazine
@tartrazine 4 года назад
The secret to boiling chicken is: Don’t boil it (poach it).
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 4 года назад
Yes, it’s just always referred to boiled chicken
@katkea5404
@katkea5404 3 года назад
Thank you so much for the videos. Please keep going. I’m sat at home in Abu Dhabi and I’m just about to jump in the car and go to the Chinese supermarket to stock up.
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 3 года назад
Will do!
@reprobate337
@reprobate337 3 года назад
This was delicious, the whole family loved it. The charisma you guys have makes these videos a joy to watch.
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 3 года назад
Thank you 😊 means a lot to hear
@22seanmurphy
@22seanmurphy 2 года назад
Hi guys I've just subscribed this morning and I'm really enjoying it and so much to catch up with and I'm already using your skills, I have to say that your mum is so funny mad as a hatter 😊, to any trolls out there it's great to see that you rise above it and your better than them, you and your amazing mum and such a close relationship and it shines through, 🍻🙏
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 2 года назад
Thank you so much, and mum is the best :)
@Adam-jj7ix
@Adam-jj7ix 5 лет назад
Absolutely love you're mum she's ace! Awesome video as usual! Watched every single video you've uploaded a few times haha.
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 5 лет назад
Thank you :) mum is awesome and we upload every Friday at 7:30pm UK time :)
@shaunfontaine8687
@shaunfontaine8687 5 лет назад
What a good mum you have, such a lovely lady! great channel mate :)
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 5 лет назад
Shes awesome right!
@williamjohnston3839
@williamjohnston3839 4 года назад
Just found your channel tonight thanks to a post on reddit.. I'm slowly making my way through your videos and making a list for the Chinese wholesalers this weekend.. You are both a credit to each other and thanks for putting theses videos up
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 4 года назад
Thats amazing to hear! Didnt even know someone refrenced us on there?! Hope we can help your cooking and our webstore when its back up (1st week in april is very competitive in terms of price, compared to wai yee hong and oriental tradewinds) :)
@williamjohnston3839
@williamjohnston3839 4 года назад
@@ZiangsFoodWorkshop look forward to the shop opening then as a lot of the stuff in the Chinese cash and carry are in bulk.. BTW the subreddit that brought me here was in r/food and the Post is named (homemade) Chinese takeaway
@davidroberts8671
@davidroberts8671 5 лет назад
You both need to tour the uk doing cooking classes. Love your mum she is so funny,nice,and cool! Love how you both interact with each other.
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 5 лет назад
If we didnt have bills to pay we would :)
@davidroberts8671
@davidroberts8671 5 лет назад
Have you got a restaurant or a takeaway? Where are you based?
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 5 лет назад
Yes we have a malayisa street food outlet in porlock weir and a new street food restaurant opening up very soon
@Beach_Boomer
@Beach_Boomer Месяц назад
​@@ZiangsFoodWorkshopAre you currently in Minehead now then?
@smd-tech
@smd-tech 5 лет назад
Could you do takeaway style salt and chilli chips at some point please? Loving this channel keep up the good work!
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 5 лет назад
Thanks and yes its on the request list already:)
@PaulEcosse
@PaulEcosse 5 лет назад
I like how your mum said the first two things for a salad, "Chicken and Bacon" yep! :)
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 5 лет назад
😂😂😂😂
@thisisgems
@thisisgems 3 года назад
Hi guys, today I’m having a Ziangs cooking day 😆 My order from your website arrived yesterday (really quick delivery, thank you!!) and my rice maker arrived the other day. Overnight rice was cooked yesterday and my chicken has just been boiled 😁 do I leave the chicken in a tub of cold water in the fridge? Is that ok? Or do I need to take it out of the water once cooled?
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 3 года назад
take it out once its cooled :) and glad you got your order :)
@allotmentsianthechef3470
@allotmentsianthechef3470 5 лет назад
hi guys just a question for you in the take away business i see that if you order a chicken dish its usually cooked first so if you order a beef dish is it usually raw and marinade all the time or is the beef dishes for beef cooked prep thanks for videos i have been a chef now for 26 years working in Indian take away shops and Italian take away shops tried to get a few shifts free of charge just for experience but they said no watching your videos has help me allot many thanks now go to Chinese food stores in Glasgow allot one called see woo and the staff say ooooooo yes wits going on hear buying allot ingredients lol i work off shore as a chef now for the last 5 year and bring your food back to them many thanks again say high to mum she is a we star x
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 5 лет назад
No beef is cooked from raw, weve done a video on the marinade they use :) and thanks means alot that chef is watching and enjoying iur videos :)
@phillipmoore2564
@phillipmoore2564 Год назад
Dude. Awesome. Just stumbled on this. If this were a football game, you would be the primary commentator and your mom would add the color commentary. You make a perfect pair! Love it!
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop Год назад
😊😊
@DennisNowland
@DennisNowland 3 года назад
To sum up. To poach chicken breasts, Water 90°C, cook chicken until 82°C. Summed up in one sentence. Thank you very much.
@07a5717
@07a5717 5 лет назад
Excellent! Thanks guys! Super helpful! You never realise there is a particular way to boil chicken.
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 5 лет назад
Glad we could help :)
@stephenlittle7534
@stephenlittle7534 5 лет назад
You are so right. I do mine like that then I store one in zip lock bag and then put the other in a little bit of oil to fry it lightly. You have to try it it makes a difference.
@CarlzyG
@CarlzyG 5 лет назад
Consistently good videos mate. Found your channel a few weeks back and have watched most of them :)
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 5 лет назад
Thanks :) we really hope that people enjoy them as much as we like making them :)
@wuzbomb
@wuzbomb 5 лет назад
Keep it up guys. Loving the channel, great uploads and the 2 of you are brilliant! Any way you could do something salt & chilli / salt & pepper chicken (wings, strips, whatever you fancy!)
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 5 лет назад
Thank you and there already on the request list we have to work through :)
@David_Dutton
@David_Dutton 5 лет назад
Inspiring me to try and cook some yummy takeaway food! Would love it if you could do a video on chicken and cashew nuts in yellow bean sauce as it's my favourite thing to have from the take away.
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 5 лет назад
Thank you and its on the request list already:)
@chippywarren9706
@chippywarren9706 5 лет назад
Hi Mom! I don't care how old you are. Very funny and informative. Thanks a bunch guys. Be well.
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 5 лет назад
Thank you 😊😊😊😊😊
@chippywarren9706
@chippywarren9706 5 лет назад
@@ZiangsFoodWorkshop Gotta tell yah. Mom I scored a result today. Found a Chinese store here locally who not only have beansprouts. They have ready prepped pancake rolls. My mouth is watering! 🤣 Be well peeps.
@dannielle597
@dannielle597 5 месяцев назад
I abs adore your mum and your banter together ❤️ can't believe I've only just found you. Mum can't eat it this time....WHY 😂😂😂
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 5 месяцев назад
😊😊😊😊
@gabriellataylor7687
@gabriellataylor7687 4 года назад
Love you two and all the recipes I’ve made have turned out really well THANK YOU XXX ‘If you don’t know you don’t know’ spot on!
@lorrainedash5736
@lorrainedash5736 5 лет назад
Hilarious!! Love your interaction with your mum..she’s so sweet
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 5 лет назад
Thanks :) she’s awesome right!
@lorrainedash5736
@lorrainedash5736 5 лет назад
She’s a delight and you take the Mickey out of her so nicely!! Haha.. Lorraine from Perth
@tomjohnston1108
@tomjohnston1108 5 лет назад
Really enjoying watching your videos. Absolutely adore your Mum and you both make it look so easy and natural. Quick question though - why does every Chinese takeaway kitchen have a big jar of Marmite? What's it used in?
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 5 лет назад
Thank you :) and im not sure, if theu used it alot theyd have loads of pots, ive never worked in a place or owned one that used it. I will ask around though
@duncanmitchell1689
@duncanmitchell1689 5 лет назад
I am glad you show this video.....I have been trying sous vide...soy chicken whole..it turn out very well..and my char sui pork turn out good too....so I will give your way a go too.I got 3 days off....got allotment to start planting seeds.. not enough hours in the day....I plan to do sous vide more as its very low cost too run....as you keep mention in your videos about cost ..small profit...my local takeaway give me a small bit of eastern star curry powder...so hope to try and use that too on my days off....I not going to guess your mum age...she has words of wisdom...
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 5 лет назад
Good luck with the seeds, gardening is no joke, it's so tiring. And let us know how you find the eastern star:)
@steverock4329
@steverock4329 3 года назад
Great video, lots of tips for us non-professionals! Thank you so much
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 3 года назад
Glad you enjoyed it!
@susansterling2024
@susansterling2024 2 года назад
your mum always makes me chuckle..plus love your book 👏👏👏👍
@Samua3
@Samua3 4 года назад
Awwww your mum!! She is so sweet!!! And you are so friendly!! I am really loving watching these vids! Please could you do one with beef, cabbage and preserved mustard green? Or a black bean meal? I had a chinese friend a long time ago who made these things but I can't remember how he made them. They were the most delicious meals I ever ate in my life!
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 4 года назад
Ill ask her and she awesome :)
@mattgriffiths522
@mattgriffiths522 3 года назад
Great video, just made a chicken korma with this and very helpful. The chicken was perfect! Has anyone ever said you look like a Chinese Ed sheeran?
@jameslinton727
@jameslinton727 5 лет назад
Fantastic tutorial as always! Silly question time..How do you prepare the rice for using in egg fried rice? Do you recommend a rice cooker?
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 5 лет назад
always a rice cooker :) and thanks:)
@woggolly2908
@woggolly2908 5 лет назад
i find it amazing when you hear of people cant boil an egg etc i was always brought up with alot of home baking by my mum and nana so take it for granted i know all these basics, ive never actually boiled chicken in my life i always use a whole chicken or cook thighs or drumsticks/wings in a boil in the bag, Im going to make your bbq sauce next week and have a question ... from your video last friday with the ribs how much sauce does the recipe make and how long can it be kept in the fridge or can it be frozen. Thanks,again an amazing video! hope you and mum are well and have a fantastic weekend whatever you have planned :)
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 5 лет назад
Haha I know right and yes you can free it, it makes about 2ltrs of concentrated stock that when you add water too will make about 3-4 litres
@000phill000
@000phill000 3 года назад
I'm a huge fan of Sous Vide cooking. Have you considered doing the chicken breast like that? You could individually vacuum seal chicken breasts, cook them for 2 hours at 140 degrees (60 celsius) then still in the vacuum bags, rapidly cool them down in cold water. You could leave them like that in the sealed bags for easily a week in the fridge and use as needed. At that temperature the chicken will be very tender and juicy, but because of holding it at 140 for that time, will be fully pasteurised. 1 hour would be safe for the average supermarket chicken breast. I've done them as low as 131 degrees, its like chicken youve never tasted before, so juicy and full of flavour.
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 3 года назад
Home use yeah its great, but commercial for takeaway no, thered be no space for them and you have to do over 100 a day
@waynelong5839
@waynelong5839 6 месяцев назад
you guys are great. ive never cooked chicken like that will give it a try, tonight im doing chicken drummers in the air fryer in spicy sauce
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 6 месяцев назад
😊😊😊
@79Sarwar
@79Sarwar 4 года назад
1) So 82 heat on the chicken while keeping the water at 90? 2) Can I store in fridge with the cold water inside? Or fridge without the water? 3) Also average cooking time?
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 4 года назад
1) 82 degrees c inside the chicken is when its cooked and safe to eat, you want to keet the water temp between 80 and 90 while poaching 2) no remove it from the cold water. 3) like we say in the video, chocken breast varies in size, shape and thickness so its never the same, its why we suggest getting a prob. So any thing between 15 to 45 mins
@79Sarwar
@79Sarwar 4 года назад
Ziang's Food Workshop - Thanks a lot guys! Just made chow mien and it was great. Just like how I had it years ago. Can you do a video on how to make Prawn Chiu Yim? It was battered prawns then cooked in wok with chillies and onions ect.
@ianmiller865
@ianmiller865 5 лет назад
so glad you showed this as i done it awhile and put it in when the water was boiling and ended up half the size, now i no why.i cooked my pad thai last week with your sauce and was lovely so many thanks 4 the email.now been online buying palm sugar, dried shrimps, sweet turnip and other goodies to make my own .p.s mum is am guessing 58
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 5 лет назад
Good guess and you are always welcome :)
@chezzie9646
@chezzie9646 3 года назад
Hi lovelies, I’m going through your back catalogue. It’s Boxing Day. I’m watching the football and you ! Xxchezzie 😘
@uberwench_
@uberwench_ Год назад
“Nothing to eat mum” “Why 😡😒☺️”
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop Год назад
😂
@AbsoluteFidelity
@AbsoluteFidelity 4 года назад
At 90c, you were actually simmering the chicken. Try a lower heat to poach it (70c). More moist, and definitely more tender. :)
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 4 года назад
Great tip
@jck01010101
@jck01010101 2 года назад
Thanks love you guys - I steam my chicken - do you think that would be similar?
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 2 года назад
Yes exactly the same
@VinylSamuraisMusic
@VinylSamuraisMusic 5 лет назад
Beef done and frozen Ribs done and frozen Pork char Siu done and frozen All thanks to you guys. This is next and yes I’m up late again watching your videos. Thanks and giant love. Make sure you stick a patreon link or whatever you do on the intro or top corner cos it would be great if you guys did this full time or a lot more if the payback comes. I’ll defo support. Love to mum ❤️
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 5 лет назад
Thabks for the advice :) ill see if i cam :)
@TheSocialSmilingMonkey
@TheSocialSmilingMonkey 2 года назад
Happy mothers are always the best . mum tell him off.♥️🌅♥️.. then again sons do love their mums.
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 2 года назад
I love my Mum very very mum
@floydy22
@floydy22 4 года назад
This channel deserves more views. Defo will be trying some of your recipes. Thanks.
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 4 года назад
Thank you and please do :)
@floydy22
@floydy22 4 года назад
@@ZiangsFoodWorkshop will to mate. Ive been watching your vids everyday. Just wish i had a cooker as big as the one you have. Lol.
@MargaretMcGill
@MargaretMcGill 2 года назад
Been lucky when poaching my chicken not to overcook it. Must’ve thought at 72 I knew what to do. At least I didn’t add salt to the water 😉 I’ll do it this way now.
@843thebear
@843thebear 5 лет назад
Can you please make a video on how you make your boiled rice, or how you prep rice ready for frying the following day. I never get consistent results with boiled rice.
@Jobbiedodger
@Jobbiedodger 5 лет назад
843thebear yesssssssss is love to see this also 🤩
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 5 лет назад
Yeah sure :)
@mrwriter86
@mrwriter86 5 лет назад
Extra request for this please 👍
@punkoid76
@punkoid76 5 лет назад
Jesus, how can’t you boil rice? I use a method I saw Delia Smith do years ago and it never, ever fails me. Use a wide pan (I use a frying pan with a lid), put a little oil in, put your dry rice in and mix it to get the oil on it, put slightly less than twice the volume of water to rice in (I use one cup of rice followed by one and three quarters of a cup of boiling water) bring to boil (takes seconds if you use boiling water from the kettle) put the lid on and move to a ring on a low heat. NEVER remove the lid! Keep on the low heat for fifteen minutes then turn the heat off. After twenty minutes remove the lid and fluff the perfect rice onto a plate or tray. I use this method for egg fried rice and pilau rice and it never lets me down. You don’t need videos for everything, in fact one for boiling chicken was pushing it. I enjoy the other videos though, the chow mein and foo yung ones worked really well for me.
@mrwriter86
@mrwriter86 5 лет назад
punkoid76 You say ‘Jesus, how can’t you boil rice?’ before writing a full essay with instructions. If it was that easy to get right, you wouldn’t have had to go to the extent you did. As for the boiled chicken, do you mean the chicken that actually isn’t boiled, but instead poached, and that it should never reach boiling point? People are here to learn, not to criticise the abilities of others.
@user-rv9ls9po4r
@user-rv9ls9po4r 5 лет назад
Am now binge watching.... you guys are bloody adorable... oh and the food isn't half bad.. wink wink nudge nudge😉😀🤗
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 5 лет назад
Haha brilliant :) and thank you :)
@y.e.2103
@y.e.2103 2 года назад
This is perfect, thanks. But I would add salt to the water to add flavour to the chicken, especially if the chicken is not brined already. Would you say this is ok?
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 2 года назад
you'll create a low salt to high salt gradients, through osmosis you'll dry the chicken out, season when you go to cook :)
@nixnix
@nixnix 3 года назад
Tried this yesterday, turned out great 👍 Thanks for all your great videos, love you guys! ❤️
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 3 года назад
Awesome :)
@ilovebartok
@ilovebartok 4 года назад
Cutest duo ever. So much warmth.
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 4 года назад
Thank you 😊😊😊😊
@23nikeel
@23nikeel 5 лет назад
Great video guys! Thanks for this - very useful. One question though please - where can we get the 80% chicken that you talked about?
@woggolly2908
@woggolly2908 5 лет назад
morrisons
@alexmitchell8190
@alexmitchell8190 5 лет назад
Lidls
@CampervanJon
@CampervanJon 5 лет назад
Morrisons
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 5 лет назад
All of the above
@micheleswift8226
@micheleswift8226 3 года назад
Hi if you buy the frozen 80% chicken would I need to defrost it before boiling it. Thanks. X
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 3 года назад
Yes you do :)
@Aller50
@Aller50 5 лет назад
Great video thanks, Id love to see how you guys prep and cook roast duck cantonese style, I never seem to get it right when I try do it.
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 5 лет назад
Yeah eventually we will, takes 2 days to make
@chrishewitt4220
@chrishewitt4220 2 года назад
Basic skills are good... so many people don't know the simple things... like, we have so many preconceived ideas of what folks know...
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 2 года назад
Yes and so many that know a bit more look down on those that don’t know
@kieranmccarthyvideos
@kieranmccarthyvideos 5 лет назад
Could you do a video on how a normal kitchen is ran? Always surprises me how quick the food is made and I always wonder how
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 5 лет назад
We plan too, but need to be closed for the day to get it properly
@njbright8626
@njbright8626 Год назад
Thanks for this! Now I know why my chicken is always stringy and tough! Your mum cracks me up. Btw, roughly how long does it take to cook a chicken breast at that temp?
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop Год назад
About 15 mins but it can vary drastically as chicken breast thickness is always different
@njbright8626
@njbright8626 Год назад
@@ZiangsFoodWorkshop you're doing the gods work here my friend. Btw, are you from west midlands? I recognise the accent being from Worcester myself!
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop Год назад
@@njbright8626 thanks 😊 and no, Somerset my life :)
@RedWards99
@RedWards99 5 лет назад
A watched pot never boils... that's the saying you are looking for!
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 5 лет назад
That's the badger!
@Calalilysunshine
@Calalilysunshine 3 года назад
Could you do this with skinless and boneless chicken thigh meat instead?
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 3 года назад
no i'd cook that from raw, thigh is already moist so you don't need to do this
@Calalilysunshine
@Calalilysunshine 3 года назад
@@ZiangsFoodWorkshop good to know! Thank you so much for your reply, love your channel!
@flyboyyep7154
@flyboyyep7154 4 года назад
How long do you think one would keep the chicken in the water for ,as I dont have a temp gadget. I am guessing your mum to be 58 yrs old.Have to say you two are great and thank you.
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 4 года назад
I can’t answer that as each breast is different in size
@jck01010101
@jck01010101 Год назад
I usually velvet the chicken when raw with cornstarch......do you guys ever do that? Love you guys BTW
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop Год назад
yes at home every time, have a few short videos on it :)
@kevinpawsey39
@kevinpawsey39 5 лет назад
your mums a gem i just love her she is so so funny
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 5 лет назад
Thank you :) shes awesome right!
@kevinpawsey39
@kevinpawsey39 5 лет назад
@@ZiangsFoodWorkshop she sure is one in a million
@rikmcrae
@rikmcrae 5 лет назад
Cold sesame noodles with a bit of chicken is a salad worth eating. 👍
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 5 лет назад
I hate salad lol
@barquerojuancarlos7253
@barquerojuancarlos7253 2 года назад
We're talking celsius degrees here. .. minimum safe temp for cooking chicken filets is 165°F or 75°C (USDA)... (well, i didn't know it, until now)
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 2 года назад
Yes Celsius, we don’t use farenight in the Uk
@karenkhan9638
@karenkhan9638 Год назад
Thank you for all the amazing tips 🎉
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop Год назад
😊😊😊😊
@Monthegreggs
@Monthegreggs 3 года назад
Hi guys, Where can I purchase the 80% chicken takeaways use?
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 3 года назад
Cash and carry’s they come in 10kg boxes, but Tesco and Morrison’s do there own Version in the frozen section
@Monthegreggs
@Monthegreggs 3 года назад
@@ZiangsFoodWorkshop thanks for the reply 😊
@Samua3
@Samua3 4 года назад
Do you use the stock in anything? Oooh pleeeease can you do a chicken and sweetcorn soup? I love that so much at the restaurants!
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 4 года назад
No but you could if you wanted :)
@Gtechpaving
@Gtechpaving 4 года назад
Great thanks for all theses videos chicken foo young was spot on the other night going for the chicken fried rice tonight!! rice 🍚 done chicken 🐓 ✅ 😋😋😋
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 4 года назад
Glad we could help :)
@ToothTalksTaste
@ToothTalksTaste Год назад
Is it the same method for chicken thigh? Loving your work 😊
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop Год назад
Tight you can just cook in the wok as it’s high fat content keeps it tender
@ToothTalksTaste
@ToothTalksTaste Год назад
@@ZiangsFoodWorkshop Thank you 👍
@maaa5684
@maaa5684 Год назад
I actually came to see how to cook chicken for salad and wrapsm then you said for salad lol Thanks ziangs mum
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop Год назад
😊
@mikepetrozelli7206
@mikepetrozelli7206 4 года назад
I hope this isn't a dumb question but I always order steamed chicken for my dog as a treat and my understanding is that there is a process to storing the chicken for use, almost like brining in something so that it always comes out soft, moist and not overcooked. Are you familiar with this, and if so could you tell me what is used and how chinese restaurants normally prepare this (Steamed chicken and brocolli/shrimp, vegetables, etc.)? Do they use a covered wok, professional steamer? I'd like to make at home as it normally costs me $12.
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 4 года назад
This is how they make steamed chicken, that or they buy ot pre cooked 80% chicken
@mikepetrozelli7206
@mikepetrozelli7206 4 года назад
@@ZiangsFoodWorkshop Sorry, what is how they make it? Do you mean from your video is what's done? My restaurant mentioned they use certain ingredients and store the chicken in bulk for food prep, but couldn't tell me what was used.
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 4 года назад
Mike Petrozelli yes this video is what they do, then they freeze it, or they buy in pre cooked 80% chicken which is pumped with water to make it spongy, they don’t make that and are lying if they say they do
@camillerodriguezmontilla2093
@camillerodriguezmontilla2093 2 года назад
YOUR MOM IS THE CUTEST! HI FROM VENEZUELA
@aaronjames2159
@aaronjames2159 4 года назад
Hello, big fan of the channel, where would be the best place to buy that 80% chicken?
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 4 года назад
Most large super markets sell it pre cut, in the frozen section
@aaronjames2159
@aaronjames2159 4 года назад
@@ZiangsFoodWorkshop 谢谢
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 4 года назад
No worries :)
@marky437
@marky437 5 лет назад
Loving the vids and channel also the great chemistry between yourself and your mum.
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 5 лет назад
Thank you 😊😊😊
@rogergeyton3481
@rogergeyton3481 5 лет назад
Love the look of PANIC! On mums face when you said she could not eat it
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 5 лет назад
Hahah I know right!
@LordZack91
@LordZack91 8 месяцев назад
Any chance we could use the water left over from this to make chicken and sweet corn soup?
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 7 месяцев назад
Yes 👍
@prinny31
@prinny31 Год назад
My colleague at work boils the chicken to death before she uses it saying it makes it softer.....No wonder it comes out tougher than a marine when she's done with it 😂.....Thank you for the heads up 🙏
@isyt1
@isyt1 5 лет назад
Great video. It’s always the little things like this that nobody does books or videos about. I make your egg fried rice and it’s almost perfect but I’d really like to see a prep video for your overnight rice. I’m sure it’s ridiculously simple but I don’t think you’ve mentioned if you use the boil or reduction or rice cooker method. And how quickly it’s cooled and if you add salt and how much you soak and rinse the rice etc.
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 5 лет назад
Yeah sure we will do one:)
@frankdopp6887
@frankdopp6887 4 года назад
Interesting. Here in the US the government suggestions for safe chicken are 165F for chicken breast I think. Google informs me that is about 73C. So that's a bit lower than what you take it to. I really thought the technique was going to be something like 'bring it to a rolling boil then put a lid on it and shut off the heat for an hour' or something like that. Something more readily scaled for a restaurant. Love the videos. Only problem is I can't seem to get some of the brand products you name here in the U.S. To be expected but sad for me. LOL. Love your Mom and the relationship you two have.
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 4 года назад
Thank you, and its technically safe over 72 but like anything the hotter the better in terms of safety. Shame we can't ship ether, I tried to post to the States once and a £2.55 bag of green dragon cost £40 to send so I cancelled the order. And thank you for the kind words, means alot :)
@dalehelmstadter4871
@dalehelmstadter4871 5 лет назад
Love your videos. I’m going to guess Mum is 59 years old. I would love to have one of your aprons.
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 5 лет назад
Awesome guess :)
@emmahelena8287
@emmahelena8287 5 лет назад
This has helped so much with making dishes! Thank you. I’m guessing your mum is 61.... sorry if she is younger. Love you choo!
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 5 лет назад
Thanks and you werent far off :)
@emmahelena8287
@emmahelena8287 5 лет назад
Can I guess again? 😉
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 5 лет назад
Any guess gets you entered lol
@emmahelena8287
@emmahelena8287 5 лет назад
Ziang's Oriental Food Workshop 60
@acelilumelody4445
@acelilumelody4445 Год назад
So that was where i went wrong! I was boiling it and just letting it boil and it always cane out dry. I guess low and slow is always the best regardless of how its cooked.
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop Год назад
Yes :)
@MrEvilWasp
@MrEvilWasp 2 года назад
Hi - How long does it take to poach the chicken? Peace
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 2 года назад
48 hours
@MrEvilWasp
@MrEvilWasp 2 года назад
@@ZiangsFoodWorkshop Really???? lmao
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 2 года назад
Hahha misread lol you need a prob as each breast is different
@MrEvilWasp
@MrEvilWasp 2 года назад
@@ZiangsFoodWorkshop Okey dokey. I have the probes and also got the thermal laser one from your recommendation. I normally wrap the chicken breasts in foil and bung them in the oven for about 40 minutes. Was hoping this would be quicker. Peace
@FezzantPlucka
@FezzantPlucka 11 месяцев назад
When making Chicken Chow Mein Is it OK to simply brown the chicked in a pan?
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 10 месяцев назад
Yes that what you do with it
@stevenlilley9123
@stevenlilley9123 5 лет назад
Another great video love all ur content omg I been boiling my chicken all wrong so thanks for this …. and that's ur mum I always thought it was ur younger sister once again thank you :D
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 5 лет назад
😂😂😂 mum will be thrilled with that 😊
@waynelong5839
@waynelong5839 6 месяцев назад
the sweet and sour sauce comparison was very interesting
@ZiangsFoodWorkshop
@ZiangsFoodWorkshop 6 месяцев назад
Thanks 😊
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