BETTER THAN TAKEOUT Chicken and Mushroom - Mum and Son Professional Chefs Cook

[@ZiangsFoodWorkshop]

Make sure to the LIKE BUTTON, its totally FREE and helps loads, it actually does so please don't ignore it :) thank you in advance

[@geckolor]

does it help with your ENGAGEMENT??? chin, you're a twat.

[@matthewbannerman5958]

Look delicious, u I have both your books which are both well thumbed and splattered lol one question? What is the induction hob and non stick wok you use? Is the hob powerful?

[@lordcharfield]

I don’t always comment, but I trust you more than any chefs of any background on the internet! Many thanks for all you do 🙏

[@marksheeran1717]

What a great team you make, always a pleasure to watch you working together. And your food always looks so very good and tasty. Thank you.

[@ZiangsFoodWorkshop]

Thank you!!!

[@MartinvonBargen]

When I was a kid back in the 1980s, this was my mum's fave meal from the chippy. It took me years to taste some as I was never a fan of mushrooms. Deffo gonna make this and cook the onions in the wok too. Ace video as usual. 🤘🤘

[@ZiangsFoodWorkshop]

Its a classic :)

[@leeball4585]

You forgot to mention the garlic powder for the velveting too - it just suddenly appeared! Perhaps it got lost in the edit? Great vid though guys, will try making it this way soon.

[@coolerkin]

I wondered what that yellowish powder was!!!

[@ZiangsFoodWorkshop]

Yeah I did! Using new software as you can probably tell and must of deleted that

[@stiffchocolate7546]

​@@ZiangsFoodWorkshophow much garlic powder

[@LAUGHINGMAN91]

literally just typed out "whats the yellow?" but scrolled down before i hit send LOL top comment 👍

[@terrytucker6484]

Ohh is this the keyboard chef you was going on about lmao, you guys are quality and you don't have to explain your selfs. Good video guys.

[@lisachloeadi]

My daughter used to order this, so i thought I'd give it a go. Absolutely spot on, we all enjoyed it & that was my second attempt at your recipes. You both are just so lovely. Your way of teaching is exactly what i need, so thank you both! 😊

[@ZiangsFoodWorkshop]

Glad we could help and thanks for the kind words :)

[@Mikeyg2070]

Thank you both for this , i was doing a chicken and mushroom stir fry tonight anyway , and now i am doing this now instead . @MSG massive ✊💜

[@ZiangsFoodWorkshop]

Our pleasure!

[@gunarmeyer9954]

Superb . Another one for the book. Thank you very much. 🙏 Every recipe you come up with is excellent and unmatched .Love from Scotland .

[@ZiangsFoodWorkshop]

Thanks a lot 😊

[@finnon5]

Beef and mushrooms is what inspired me to start chinese cooking years ago. Mushrooms are lovely Chin!

[@ZiangsFoodWorkshop]

to you maybe, to me they're the worst lol

[@davtacoma]

Just found you guys and subscribed! I love stir frying and could use the help so thanks for the great explanations you both give.

[@ZiangsFoodWorkshop]

Welcome and thank you ☺️

[@fattmatt200]

I like to include a few slices of water chestnuts for a crunch, though I might be mistaking a different dish. Great video ( as usual). I have been using more and more of your techniques in our pub restaurant.

[@ZiangsFoodWorkshop]

That would technically make it chop suey :)

[@suebell4624]

I'm really loving these better than takeaway recipes so far not had a bad one...not that I ever expected to with yout videos.

[@ZiangsFoodWorkshop]

Thanks ☺️

[@geoman8912]

Iv was awake at 5am seasoning my new wok, got my new clever and has to ship shaoxing wine as nowhere has it..I had 2 Chinese markets in Glasgow (big cash n carry types mathesons was sold out and SeeWoo shut down..thank god for Amazon next day 😂😂 velveted chicken in fridge now..msg at the ready...I think an early dinner today..another great video guys🙏❤️❤️❤️that was alot of ginger😂😂

[@alexandermiddlehurst6312]

Gonna have to do this 1, considering how amazing your 'best satay' version is, this is a must try! 😋

[@ZiangsFoodWorkshop]

❤️❤️❤️❤️

[@grahamcharlton861]

Wife's favorite Chin so no doubt gettting made through the week. Class video as usual.

[@ZiangsFoodWorkshop]

❤️❤️❤️

[@atomicgaming4623]

You are really lucky to have such a cool mum these days it feels like all mine does is shout at me

[@ZiangsFoodWorkshop]

Mum dies shout at me all the time lol

[@farrotpod]

I wish my mam would stop shouting at me too... and I'm 44yo!

[@ZiangsFoodWorkshop]

@@farrotpod 😂😂😂😂

[@two-countiesdashcam]

@@farrotpod you'll miss her when she's gone.

[@Locomaid]

why does she shout at you?

[@jessejames1999]

That looks amazing , proper hungry now after watching this . Quality

[@ZiangsFoodWorkshop]

Thanks ☺️

[@DCG-Holography]

Excellent! I have just had it for lunch, with boiled basmati/jasmine rice. I skipped the spring onions, as not being cost effective, given the price of them. I added some chopped red bell pepper and four fresh red Thai chillies. I have enough fresh ingredients in my fridge to have it for the next five days 🙂

[@angelamcnaughton2449]

Looks delish will definitely be trying that.

[@ZiangsFoodWorkshop]

Please do

[@smclafc]

I’ve been subscribed for a while now and think yous are doing a great job. Fantastic channel and should be over the million subscribers mark. I’m sure it will happen though

[@ZiangsFoodWorkshop]

Thank you! And I think it’s because we’ve always used MSG, which means lots of people hate it

[@smclafc]

True, crazy how msg still has that evil stigma tagged to it

[@sonyavincent7450]

A new Asian superstore has just opened near me a week ago! I went yesterday and bought the ingredients for this! Such a cheap shop, and they sell spring onions by weight and not in bunches! Same for asparagus. I'll let you know!

[@sonyavincent7450]

I made it! Absolutely epic. The only variant was I didn't have MSG because I knew I'd never find it in the giant shop and there was no staff member free to ask! I served it over fresh hokkien noodles! It lasted two nights because I'm a medium eater not a huge eater. I'll be making it often, tysm! ❤

[@Jepse89]

These two are great and their online shop is superb

[@ZiangsFoodWorkshop]

Thank you ☺️

[@KevMarshall-q1i]

Hey thanks for you and your Mam changing my life cooking ability 😊

[@ZiangsFoodWorkshop]

No worries 😌

[@Jonesp-u5p]

Chicken and mushroom with oyster sauce, with rice, make it often, easy to do and tastes great, love the banter guys 😂👍

[@ZiangsFoodWorkshop]

😊😊😊😊

[@angieroberts3401]

Just did this tonight absolutely delicious 😋

[@ZiangsFoodWorkshop]

☺️☺️☺️

[@marswalkerpilot2303]

Thats dinner sorted for me then. Thanks for another great video and recipy.

[@ZiangsFoodWorkshop]

❤️❤️❤️

[@judydee954]

I like the way you slice the chicken breast. What kind of wok or pan that you used for the chicken Mushroom dish?

[@Timotheos-td7mq]

I love chicken & mushrooms, So I'll definitely try this 😋👍

[@ZiangsFoodWorkshop]

😊😊😊😊

[@chiad01]

the videos are great but the books are bloody fantastic ( highly recommend buy both)

[@ZiangsFoodWorkshop]

Thank you, means a lot to read

[@mastercook62]

Does the method of leaving Bicarbonate on the chicken still apply to beef were you would use more I guess? And leaving it over night won't ruin the texue?

[@ZiangsFoodWorkshop]

Ye sit does and just a touch more

[@colinmills3175]

Thanks again C and C 👍👍 Yes Colin is one of those people who continually keep food moving in the pan 😒. Live and learn

[@ZiangsFoodWorkshop]

😊😊😊😊

[@TracySimon-uy9vx]

What is the yellow coloured powder on the chicken in the clip you show after talking about the bi carb

[@ZiangsFoodWorkshop]

Garlic powder

[@lynnpurfield9430]

This is delicious. Will leftovers be good kept in fridge for next day ?

[@ZiangsFoodWorkshop]

Yes 👍

[@CHRISTINEWEEDON-m9t]

Looks lovely. Can you do a beef and green pepper in black bean sauce?🤗

[@lafluerpeter9]

Great recipe, I just got an induction and am getting to grips with it. When you heat up the pan, what setting do you put it on? mines a 1-9 and I feel if I set it to 9 I'm gonna have a bad time 😂😂 same with things like noodles and rice. Sorry for the noobish questions but I'm coming from an electric hob oven where temp control is hard work. that's the one thing I've liked about the induction.

[@ZiangsFoodWorkshop]

always on the very highest setting, just take practice to work to speed

[@lafluerpeter9]

@ZiangsFoodWorkshop Just cooked this, but as I thought 9 was a no-no, way too hot, oil sputtering, down to a 5 was just about right.

[@davidl9951]

I’m very tempted to make this dish after seeing the video. I like the look of the knife/cleaver you used. Does it have a specific name - I have a cleaver but the blade is too large.

[@ZiangsFoodWorkshop]

amzn.to/48htYHo they don't do the colour handle we have anymore but this is the same make

[@markbrady9902]

Love your vids, definitely going to try this one ☝️

[@ZiangsFoodWorkshop]

Thanks and please do!

[@DanDan-jc3it]

Love your videos but I have to ask, what is the knife you’re using? I’m a huge fan of knives and that looks really comfortable to use.

[@ZiangsFoodWorkshop]

They don’t sell that anymore, we’re looking for another so we can replace it

[@RichardHayhoe]

Hi guys. Could you please cook chicken chinese style. The one served with beansprouts at the takeaways. Love the channel and best wishes.

[@ZiangsFoodWorkshop]

Noted 😊

[@JacquelineBaylis1948]

I live in Spain and find it hard to find spring onions, will it make a lot of difference without them? great video

[@ZiangsFoodWorkshop]

you can just leave them out :)

[@TheFerretsVarietyChannel]

Yup another one I'm gonna do. 👌 Have you tried that Pepper X yet... I bought a curry and gonna try 😉

[@ZiangsFoodWorkshop]

What’s that?

[@TheFerretsVarietyChannel]

@@ZiangsFoodWorkshop Worlds hottest Chilli. Record breaker in 2023. Iceland sell it.. gotta see you try it 😉

[@markphillips6554]

Hi do you have a video how to make a chicken curry and king prawn curry using Goldfish Chinese curry paste?

[@ZiangsFoodWorkshop]

Honestly can not remember if we have a main video on it. I think we did a live stream using it

[@darrenparker8359]

Yum Yum. What can you use to substitute oyster sauce? Also Recipes that use fish sauce? Thank you ❤

[@ZiangsFoodWorkshop]

I just wouldn't add it

[@darrenparker8359]

THANK YOU

[@LivingwithBIGdogs]

I order more sauce than what’s in the pan, but the end result looks good. no sugar? It’s usually super sweet ❤

[@ZiangsFoodWorkshop]

Oyster sauce is very sweet and we did say this song takeaway version right at the start, we’ve done another video on that already

[@Kelly-xy8oy]

I want to make this but what is it that gets poured in around 13:15.. potato celery?

[@ZiangsFoodWorkshop]

Slurry

[@Kelly-xy8oy]

@@ZiangsFoodWorkshop thanks, I didn't even know that was a thing

[@Anne.2024]

You and mummy are fabulous ❤❤

[@ZiangsFoodWorkshop]

Thank you ☺️

[@gilberthardy8002]

Making this, this weekend thanks..

[@ZiangsFoodWorkshop]

❤️❤️

[@orionpitman3369]

HI good video had your book today got the complete set now IE 2 will look this recipe up if not the same as the video not a problem as I save all your videos . thank you 👍👍👌👌

[@ZiangsFoodWorkshop]

Have fun!

[@PeteFindsObscureStuff]

Another great tutorial folks.

[@ZiangsFoodWorkshop]

Thanks!

[@nc4764]

What did you put in between the soya sauce and bicarb?

[@ZiangsFoodWorkshop]

Garlic powder accidentally cut that part

[@Legendarysetsandtapepacks]

Thanks as always!

[@ZiangsFoodWorkshop]

Thank for the comment!

[@NeilBates-k3t]

This is one of my wife’s favourites I shall try your method I hope I don’t ruin it but I like to add a quarter cup of garden peas

[@ZiangsFoodWorkshop]

❤️❤️❤️

[@markhickson1066]

I made the chicken and mushroom dish out of the first book, using pre poached chicken (again as per the book). It was delicious BUT the chicken texture and 'sharp' edges just weren't the same as I get in a takeaway. This looks more like the sort of stir fry I was doing before I bought your book and so I don't think it is going to give me the same texture as the bought dish. Now I don't mind buying from my local shop but it is 15 miles away and I like cooking so wanted to be able to replicate it. I've eaten Chinese dishes all around the world and in Manchester, London and Birmingham and it is still different than what I get cooking at home. It isn't so much the inner flesh but the external rounded edges, slight twist to the meat. Mine always seems flat if you know what I mean. What am I doing wrong??? Great book by the way - what is different in the second book? I only bought my book about a month ago and there was only one book on your website at the time! Keep up the great work! Love you both!

[@Storm47000]

Are you velveting the chicken first? I don’t get sharp edges.

[@ZiangsFoodWorkshop]

That means there probably doing the other version that’s in my second cookbook in terms of chicken

[@ZiangsFoodWorkshop]

No takeaway velvets really, they’ll used 80-60% meat content breast, which many think is bevelled but it’s not, it just pumped with water to make it super tender and it comes in raw

[@markhickson1066]

@@ZiangsFoodWorkshop thanks for the reply. Love the first book.

[@kscifo]

Any plans on shipping to Ireland from your online store?

[@ZiangsFoodWorkshop]

No sorry custom codes mean that one international order takes 3 times longer to pack

[@tellitlikeitis-rg4ny]

One of my favs i wouldnt be without oyster sauce or mushroom sauce

[@ZiangsFoodWorkshop]

We very rarely use it as it can be so strong, but when we do its a must for that dish

[@mongychops68]

Reyto, have you edited out the addition of garlic powder?

[@ZiangsFoodWorkshop]

already answeered in another comment a few hours ago, i must of actidently deleted it

[@soumo20]

I live in Finland. I want to buy your recipe book. Could you ship it to Finland if I order it from the website?

[@ZiangsFoodWorkshop]

If you email [e-mail] they can help you

[@tullysika]

I cooked it last night, fantastic, stick to the recipe and you can't go wrong. I had a dish in china years ago, it was rice, chicken, sausage and mushrooms all steamed together. Do you ever do that dish?

[@ZiangsFoodWorkshop]

Yes 👍 we’ve been wanting to actual Chinese for awhilw

[@R4GEMcOc]

Thanks so much for this... You guys rock.

[@ZiangsFoodWorkshop]

Our pleasure!

[@maryryan3501]

I tried to order your book via your website as advised but delivery to Ireland is no longer an option. I've been watching your videos since the beginning & have tried many times to order your book but it was sadly out of stock!!! HELP 😅 I'd love your book...... ☘️☘️☘️

[@ZiangsFoodWorkshop]

It’s only sold on our webstore as we are self published, email [e-mail] and they can help you

[@maryryan3501]

Thank you for your reply..... I can't wait to get my hands on your book..... I love your channel. Fantastic!!!!

[@cragzuk]

Just started watching this now. Chin you better try a Mushroom at the end !!!! :D

[@ZiangsFoodWorkshop]

😂😂😂😂😂😂

[@lookingfordiscovery]

I order this quite often! ... I make one of your dishes every weekend

[@ZiangsFoodWorkshop]

:) nice :)

[@--SD--]

I'm gonna put Strawberry Jelly on mine, and English Mustard on the strawberry jelly. And add some cheese. Then garnish it with prawn cocktail crisps. Cos I CAN!

[@ZiangsFoodWorkshop]

DO IT, FILM IT AND POST IT LOL

[@--SD--]

@@ZiangsFoodWorkshop Ha :D I've eaten some crazy combinations, the way I see it is if I like it then it's fine. As for a video idea, my local takeaway has (as 64D on the menu lol) something called "Salt and pepper crispy Chicken (dry and hot) - and it's delicious. Stingy portion, but awesome. I'd like to see a video on that. And if it's not EXACTLY the same as my local takeaway which you've never been to I will verbally abuse you in the comments ;)

[@Mutley275]

Looks great 👍

[@ZiangsFoodWorkshop]

Thanks ☺️

[@alexandermiddlehurst6312]

For new recipes, have you done a Hong Shao Rou braised pork video? Would love to see your take on that badboy 🙏

[@ZiangsFoodWorkshop]

No not yet! But will add it to the list

[@drunkulasretrofuntertainme4746]

I love hearing people say jibbons. All my family say it but the term seems to be sadly dying out. I'll definitely be making this. I'll also say I'll put some cashew nuts in it but completely forget because I always do.

[@ZiangsFoodWorkshop]

❤️

[@basingstokedave4292]

yum and some bean sprouts would be nice and noodles lol

[@ZiangsFoodWorkshop]

yes and that would be a low mein then :)

[@coolerkin]

That looks lovely...

[@ZiangsFoodWorkshop]

Thanks :)

[@49notout]

was the spelling mistake on the 2nd book title deliberate?

[@ZiangsFoodWorkshop]

Yes 👍

[@49notout]

@@ZiangsFoodWorkshop it doesn't make sense really.... unless it's some kind of play on words but it isn't obvious enough. I think it was an accident - you are perhaps aware of it but it's very unlikely done on purpose - I mean who would write duex ??

[@ukmedic]

Awesome video love you guys

[@ZiangsFoodWorkshop]

thank you and thanks for commenting! helps loads!

[@mariabrown3409]

Awesome thankyou

[@ZiangsFoodWorkshop]

Thanks for commenting! Helps loads

[@rigger314]

Looks like a great dish mate, I just hate fungus of any sort.

[@ZiangsFoodWorkshop]

Same here

[@rigger314]

@@ZiangsFoodWorkshop Love anything with chicken though. I made sweet and sour chicken about a week ago and loved it

[@lizzyclayton2932]

Im in the uk.can you make special fried rice.can you give quantity for 6 people.i never get the amount right.

[@ZiangsFoodWorkshop]

we're in the UK too :)

[@MarkPadgett-u6h]

Hve you done a prawn toast recipe. My last attempt was a disaster.

[@ZiangsFoodWorkshop]

Seen your “found it” reply already

[@davepoole5582]

Mate !!!! Some how, im not getting notifications now ???? But to see your shows are ace.....(And a brain fart) ?? Hahahahaha..... what a dish... Big loves to you and your mum mate. And ........... Back in the day with my old gran (From HK) we used to eat (chow fan and cu-cu)???? But she was originally from Macau ?????? Any ideas ???

[@ZiangsFoodWorkshop]

Chow fan is fried rice, chow fun is fried flat noodles normally with beef

[@Mutley275]

I'd love to see you do an 80's style Pancake Roll

[@ZiangsFoodWorkshop]

Done already :)

[@Jason-zh7wo]

I dont normally eat mushrooms but i would eat this dish 😋😋

[@ZiangsFoodWorkshop]

Try it :) its very easy

[@wayneallan7189]

What was that velveting technique again found it hard to understand

[@ZiangsFoodWorkshop]

Search ziangs Velveting we have a whole video on it

[@daze1945]

Consistency of cut = consistency of cooking. (Usually) 😋

[@ZiangsFoodWorkshop]

❤️

[@grahamscotton1489]

i can’t tell always what your mum says mag salt and bi carb for velveting?

[@ZiangsFoodWorkshop]

Werid in the 8 years we’ve never had this issue, but in the last week many have said, with strange names, bots think

[@anthonybroom]

Thankyou again.. 👍👍👍

[@ZiangsFoodWorkshop]

Thanks for commenting:)

[@mandys1962]

Why is this version your doing different to the book verson? I'm confused lol

[@ZiangsFoodWorkshop]

We do all versions. As there are so many ways to do it, we’ve done the book version before as we mentioned :)

[@mandys1962]

@@ZiangsFoodWorkshop okey dokey xx

[@seano4977]

Genuine question here. I know this seems an odd question given the name of the sauce but does adding Oyster sauce to the dish give it a fishy taste? For example, I don't like fish. I know Worcestershire sauce which I love has anchovies in it but it's not a fishy sauce. Is Oyster sauce a similar thing?

[@ZiangsFoodWorkshop]

Kind of fishy but not really, it’s really difficult to explain

[@yvonnemulvihill4456]

I’m intolerant to MSG do you do recipes without it?

[@ZiangsFoodWorkshop]

No be sure then you could have soy sauce, green veg, meats, cheese, mushrooms, tomatoes and fish, be sure there is just as much (if not more) natural msg in all that than added, and the msg added to food is the same natural msg as it’s made for tapioca, there is no chemical difference

[@sambomcl]

Crunchy onions FTW. Boom!

[@ZiangsFoodWorkshop]

😂😂

[@samdoble66]

Made my heart warm calling them jibons ❤️🏴󠁧󠁢󠁷󠁬󠁳󠁿 id love to try this but your right...they are the devils fruit haha

[@ZiangsFoodWorkshop]

You can use any veg :)

[@gcampbell7790]

Roast Duck and Mushroom has been my go to takeaway for over 20 years. I love the fatteness of the duck skin and dark meat over chicken

[@ZiangsFoodWorkshop]

😊😊😊

[@spookybaba]

I couldn't decipher the second ingredient added to the raw chicken. Subtitles say H T Missy Massive. So, what was it?

[@ZiangsFoodWorkshop]

msg

[@PKP1]

This could be an amazing filling for a 🥧

[@ZiangsFoodWorkshop]

Never thought of that before! Nice idea!

[@mattreeves8302]

Weird, i was just velveting my pork for pork a and musroom dish and this vid dropped lol

[@ZiangsFoodWorkshop]

was meant to be lol

[@mattreeves8302]

@@ZiangsFoodWorkshop Indeed.

[@fillistine]

MSG massive ❤

[@ZiangsFoodWorkshop]

always

[@stefankaz53]

Great video guys but could not understand all the ingredients.

[@bonesjohn5477]

i wont be making this as it has mushrooms in it, but it does look well made

[@ZiangsFoodWorkshop]

😂😂 man after my own heart

[@tedmac8049]

❤

[@ZiangsFoodWorkshop]

❤️

[@pevans307]

Iam buying your book

[@ZiangsFoodWorkshop]

❤️❤️❤️❤️❤️

[@MrDuckula71]

This channel would be so much better if they actually taught you how to make the dishes (gave the measurements of the ingredients) instead of just showing us how they cook it. I'm guessing the channel is more about promoting the book and the pay to view "receipt vault" rather than teaching us. Shame because their food ALWAYS looks so delicious.

[@ZiangsFoodWorkshop]

Most like 99.9999999% of people can guess from the video

[@MrDuckula71]

Ahhh, so it's a guess the ingredients amount cooking channel then, and there's all those other stupid channels putting the ingredients in the description, the fools eh, why don't they all follow your brilliant example and let there follower "guess" the amounts to add, so so much better format and a great wee game we can all play along with, go you genius 👍🏻 😂

[@richp5484]

i'm a keyboard barber, mate, sort out that Barnet

[@ZiangsFoodWorkshop]

I’d care if you were anyone i care about 😂😂😂😂

[@kirkscott50]

Why use msg?

[@ZiangsFoodWorkshop]

Because it’s the best and no it’s not bad for you

[@Jepse89]

You can’t achieve that real deal flavour without it

[@theguynextdoor4978]

The reason why professional chefs toss the ingredients also has to do with the intense heat. An average home gas stove is about 10-15000 BTUs, and commercial wok burners are often 100-150 000 BTUs. They toss the ingredients so as not to burn them. For induction, ceramic, and domestic gas hobs, we need heat. Chef Martin Yan always said: Stir-fry, not STARE fry. But I'm afraid I have to disagree. On home stoves, it's Stare a bit, stir, stare a bit, stir. I only do a quick toss at the end to incorporate sauces and coat all the ingredients before serving. Commercial Chinese kitchens need to keep the ingredients constantly moving to avoid burning.

[@ZiangsFoodWorkshop]

Yes we’ve explained that before, you at home are not on 45kw burner, so we’re teaching you how to cook at home which is 3kw at most, you have to change the way you cook appropriately, this isn’t news to people that watch us regularly, we’d also never use on stick on our 45kw burners because it would literally destroy them, and flipping means you don’t have to stir, we literally cook in professional kitchen everyday 😂 also flipping is much easier way to make sure the other side browns, stirring only can mean that the ingredients aren’t turned properly, or you can spend the extra time taking the heat out the wok by stirring, up too you

[@anniedobson2821]

What is the lady saying ! I don’t understand what the spices are !

[@ZiangsFoodWorkshop]

everyone else seems to get it lol

[@ryanricardo]

🤗🍽

[@ZiangsFoodWorkshop]

thanks :)