Chinese Cooking Essentials

The difference between Chinese cooking and other cuisine is how and the type of condiments used in Chinese cooking. The must have condiments in a Chinese kitchen are salt, MSG, sugar, light soy sauce, dark soy sauce, oyster sauce, cooking wine. You can cook most stir fry dishes with these condiments in your kitchen. Salt is one of the oldest food seasoning, it improve the taste of food which otherwise be bland and unpalatable. Apart from sugar and cooking wine in my list, the soy sauce, oyster sauce and MSG are a form of salt, they improved upon the plain saltiness of salt and add an extra dimension the taste and flavour of a stir fry.
Soy sauce is made from fermented soy bean, there are two types, dark soy sauce and light soy sauce. Dark soy sauce has a darker colour and slightly thicker liquid. It is not as salty as light soy sauce and a little sweet. As well as adding flavour to the stir fry, it changes the appearance of the dish to a slight brown colour depending on the amount you put in. Light soy sauce has a lighter shade of black and is more salty. It is used in marinate to add flavour to the ingredients, as dips and in cooking itself. These two types of soy sauce are paramount in Chinese cuisine, they are the signature of Chinese cooking.
MSG is short for Monosodium Glutamate, it’s a flavour enhancers. MSG is used in almost all Chinese stir fry. MSG on it’s own has an unpleasant taste, combined with other condiments it brings an umami taste to the stir fry. That’s the Wow! factor in Chinese cooking.
Oyster sauce is another important condiment in Chinese cooking. It is use in stir fry to add flavour to the dish, it has a kind of savoury umami flavour taste.
Cooking wine is used extensively in Chinese cooking. It improve the flavour stir fry when added to cooking. It is also used in marinades of meats before cooking.
These are the basic condiments in Chinese cooking. Used in combination they are what distinguish the difference between Chinese and other cuisine.
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[@bojack3827]

The Amoy oyster sauce is excellent.

[@KhoanVong]

yes they are

[@jonashworth367]

Just so you know Khoan, I have used your MSG/White Pepper/Salt Flavouring combi for years. Thank you for that delicious advice:). I make a batch of. 2tbls Salt, 1 Tbls MSG, 1 tps, of white pepper. You can put a pinch of this on an old shoe and it would taste delicious :P

[@KhoanVong]

great.

[@d34dly0101]

Master class worth every 👍👍👍 up great video library of how to cook Chinese takeaway recipes excellent.

[@KhoanVong]

thanks

[@paulthomas1052]

Good to see you back ! Have a great New Year !

[@KhoanVong]

Happy new year!

[@kzm1934]

Brilliant, thanks for this video. I’m looking to start learning to cook Chinese restaurant style food in the spring (for outside gas burner cooking). It would be great to see more introduction tutorials like this!

[@KhoanVong]

Best of luck!

[@boogles263]

Khoan could you please do a video on you preferred brand of long grained rice, noodles, and other standard ingredients you may use, many thanks.

[@KhoanVong]

will do

[@andyjackson2910]

This is so helpful Khoan Thanks, Happy Ney Year to you all.

[@KhoanVong]

thanks Andy, you too. Join us on our New Year's Eve livestream from 5pm if you can:)

[@daz6637]

Cheer!✊🏻👍🏻

[@KhoanVong]

thanks

[@darren990]

amazing you answered every ones i have to read the comets more often😀 amazing what you find out

[@KhoanVong]

I try when I have time, that's ususally at night when I got back from work.

[@lhoang02]

Very helpful video Khoan! I never knew the difference between 米洒 (rice) and shaoxing wine. Happy new year to you and your family!

[@KhoanVong]

Happy new year!

[@MRIRISHLAD]

great video and explanation!

[@KhoanVong]

thanks

[@D0csavage1]

A box of 8 Uncle Ben's boil in a bag long grain rice is handy to have if preparing Khoan's recipes. 🧑‍🍳👌 👍

[@KhoanVong]

sure is.

[@cameronempey8350]

Great video as always :)

[@KhoanVong]

Thanks for the visit

[@kraftwerk974]

Excellent as always 🤙

[@KhoanVong]

thanks

[@spongebobby188]

I buy the xioasing dark coloured rice wine...but what's the clear bottle you have? Is it cheaper than the brown one? Thanks.

[@KhoanVong]

The white one is just another type of cooking wine. It's rice wine. I forgot the price.

[@mrdeafa25]

Perfect.

[@KhoanVong]

thanks

[@oliver47228]

You forgot your „dash of white pepper“ 😂😊

[@KhoanVong]

keep it simple:)

[@raveon7260]

amazing !!!

[@KhoanVong]

Thank you!!

[@smck001]

Wonderful fried rice, chef. Isn't white pepper an essential for Chinese cookery?

[@KhoanVong]

These are the must have to start your cooking journey, there are many other essential condiments. They will be in part 2 of the essentails when I make the video.

[@TheBertjeT]

Hehe, was great hearing you "swear" :D Do you mostly swear in Cantonese or English?

[@KhoanVong]

I don't swear much. normally I'll say "ta ma de! when I am annoyed:)

[@yannote8302]

Any reason never using shaoxing wine for egg fried rice, but sometimes you use for fried noodles / vermicelli? Thanks

[@KhoanVong]

No need

[@jameswong4684]

You forgot Sesame oil at the end of your chow fan

[@KhoanVong]

No, I don't tend to add sesame oil.

[@pilgrim5355]

Brother, can you do a video on Chinese vegetable cuts?

[@KhoanVong]

okay

[@harrywood702]

Msg gives me terrible migraines. I can't eat most asian food now 😢

[@KhoanVong]

that's a shame,

[@darren990]

miss it out tsp of sugar should give same affect

[@kzm1934]

Soy sauce etc has lots of naturally occurring glutamates. Don’t worry about it. Perhaps add a dash more soy sauce or salt in place. There’s no reason you can’t eat asian food, just leave out the MSG, it’ll still taste great.

[@carlosquintero8279]

@@kzm1934have you started outdoor cooking? Do you have wok burner? Let me know what type you get

[@isyt1]

Thanks Khoan. Just wondering, when you make the boiled rice in a rice cooker do you add any salt at that point?

[@KhoanVong]

No need

[@johnmcgowan7954]

Hi Khoan, it looks as if your curry paste recipe isn't available any more. Is there any reason for this? I'd love to be able to see it again please. Thank you

[@KhoanVong]

It's for members only. sorry mate

[@johnmcgowan7954]

@@KhoanVong No worries - there are plenty more on KZbin. Cheers.

[@TheAsa1972]

Thats seems to be quite a thick Wok you are using

[@KhoanVong]

that;s the fried rice wok

[@duncanmit5307]

💜👍💜👍

[@KhoanVong]

thanks

[@darren990]

by the way people MSG is a flavour enhancer i don't know if Khoan mentioned it

[@KhoanVong]

yes indeed

[@LucLeFou]

do you use sesame oil? sometimes I like it, but too much and it's too overpowering

[@KhoanVong]

Sometimes

[@jameswong4684]

chow fan is Fried rice

[@KhoanVong]

yes

[@JustAskingAndCurios]

WHITE PEPPER?

[@KhoanVong]

it will be in the next one

[@darren990]

hi khoan do you pre cook your rice the day before and fridge it. or do you pre cook in the morning and fridge it ????

[@M-H433]

Was wondering the same thing,most do from what I see.

[@KingArdith]

With the type of range he has, he likely doesn’t have to fridge it unless it’s just for the convenience of having large batches ready to go. You can somewhat replicate this at home by not using as much water. I make fried rice all the time on my Blackstone and have never needed cold rice for the proper texture.

[@M-H433]

That's what I was wondering,the volume he may need,and possibly he does it your way,pity he dosnt answer😁

[@KhoanVong]

I tend to cook in the morning. it's good for to fried after couple of hours. fresh rice taste better.

[@boogles263]

Excellent video, do you dilute your soy sauces, oyster sauce, etc at what ratios. Thanks

[@KhoanVong]

I only dilute the oyster sauce .

[@lennyverne4948]

What brand is the superior dark soy bottle Khoan ? Not seen that before

[@M-H433]

Lee Kum Kee

[@KhoanVong]

it's called golden plum brand.

[@lennyverne4948]

Thanks for the reply @@KhoanVong

[@proomster]

Do you have the link for the boiled rice video?

[@asdf2593]

recipe for boiled rice: boil rice

[@KhoanVong]

yes, here kzbin.info/www/bejne/p5_ZlYeBhtGKoNU