How to Cook Shrimp Chow Fun Tutorial, Vol: 23

[@bcatbb2896]

that looks amazing

[@thewonderwok]

Cheers!

[@morticianforreal]

Dear friend, Thank you very much for sharing that cooking recipe with us. I enjoyed watching it. As a subscriber, I should appreciate if you can demonstrate us how to cook "Chicken Magic Bowl" (Le Bol Renversé Poulet). It is a Sino-Mauritian recipe gaining popularity. Below are the steps for preparing it: One puts chopped chives at the bottom of the bowl. Then one adds a poached egg with the shinny liquid egg yolk facing down the bottom of the bowl. Afterwards adds the chicken chop suey. Next one heaps up the rest of the bowl with steamed rice. Finally one covers the bowl with a cooking plate, rotates the bowl 180 degrees and removes the bowl. The difficult part of the recipe is to correctly prepare the sauce, it should neither be too thick and nor too dark. I hope that you can show us the secret to preparing the sauce.

[@socalmob760]

You are an amazing Chef,I like how you explain step by step all of your recipes. Keep up the good work

[@IamtheGrynch]

Looks awesome, Greg! It was great to see you doing the prep stages as well! I'm jealous of that knife...

[@davidedgerly]

Greg Man.. good to see you on the You Tube again... as always you do a great Job!

[@d0uble_O]

yum!

[@thewonderwok]

Thank you for your support, I use for the dark sauces, Kikkoman, and sometimes the Memmi kikkoman. When I want it darker I add a bit of the pearl river brand mushroom soy. On my latest recipe, lobster with chili sauce, when you download it, I share all the ingredients. Thanks again

[@TheJalapeno2010]

Looks DELICIOUS 😋 Love your cooking skills Chef!!

[@bigglefty75]

nice work good to see your vids again

[@tm71100]

damn that looks good.

[@2kwik2c]

I've always wondered how to cook chowfun...the right way. I tried once before and it came out too soggy. Thank you for sharing this video. I will try cooking it again. BTW, what kind of outdoor stove you're using and what's the BTU? Thank you and keep making them videos!!!

[@scott20241]

Chef, love your videos! I purchased a cast iron wok but am unhappy with the weight and the maintenance. Can you please recommend a wok for the household chef?

[@boaz212]

I have enjoyed watching your cooking shows. You have made each dish simple to follow. Quick question, which types of soy sauce do you use for your dishes? Thanks for sharing your talents.

[@Toddster63]

Good Chinese cooking happens at home or in restaurant kitchens. It's all about techniques-don't wash away shrimp flavors in boiling water (particularly farmed shrimp from Asia that are already lacking in flavor when you buy them); and do add intense flavor to your noodles with your seasoned wok (hopefully with high heat). Good chow fun is more complex (no matter where you are cooking it) than just heating up noodles with seasoning...!

[@Raycizzle]

Today im gona be making some Shrimp Chow Fun! Thanks Greg. :D

[@benlee8861]

ur knife skill is great!

[@bunthansephierothkong5478]

great i love mines with eggs to............. and that corn starch goes a long way

[@thewonderwok]

Thank you for the critique, I'm always trying to improve my dishes and technique. Your opinion helps alot. Wok ON!

[@DanChanPiano]

I'm just an armature chef and I have not tried this recipe yet, but I'll comment on a couple of things. First- Scrambled eggs in Chow Fun? That would be a new one for me. I won't knock it 'til I've tried it, but I surely have never seen them in restaurant chow fun. In fried rice for sure, but not fun. Greg's innovation? Second- There have been comments about the smokey flavor of great chow fun and I'm thinking that this recipe must taste good but would lack that smokey flavor. Wok "hei" is not an easy thing to achieve. The right amount of cold oil and raw ingredients must be added to a screaming hot wok and then tossed at the appropriate time. As water vapor from the food is atomized along with droplets of oil and oxygen, it catches fire from the exposed flame alongside the wok and is then returned back into food. It's a fireworks show that takes skill and much practice. I admire those who can pull it off to get that great singed flavor.

[@twu662]

greg, i haven't seen a new video in a while and was wondering if you might do something like a mongolian beef. now, i know this isn't really an authentic dish but what i really like at it is the smokey flavor and the tenderness of the beef. i have always assumed the flavor comes from getting my wok super hot but still no success even when i fear that i'm about to destroy my $20 wok (that could be a reason too). do you have any thoughts/advice?

[@thewonderwok]

Hello Scott, thanks for watching. If you go to my wes site, and send me a note to my email address I will send you my ideas for your wok cooking on your conventional stove at home.

[@AdamHurley]

Love your outdoor set-up, where did you get that bench from?

[@thewonderwok]

Hello Adam, it is a creation of mine. going to introduce a more affordable version soon. Thank you for watching

[@Aituo25]

Exactly what I thought as well after watching. Very well said as well. Nevertheless, still an awesome video. -Keep up the good work!

[@laurencelikestopgun]

Isn't that kinda the point though? so we can also make it at home?

[@gerbman2004]

Great Video man, i love all your vids. I thought you did this dish great and the people who are critiquing you obviously can't see your passion. Just subscribed my friend.

[@thewonderwok]

Thank you, I can get you a knife like that in china town.

[@thewonderwok]

Thank you, Going to share a lobster dish soon.

[@womanjuly25]

If you want better taste chow fun, please check the other KZbin "Asian at Home Shrimp Chow Fun - Seonkyoung Longest , It's really good.

[@justmegeorgie5930]

GET ON WITH IT! .... EVERYONE DOESN'T NEED TO SEE YOU CHOP AND TALK WE GET IT! .... YOU GOT TO PRE PREP!

[@thewonderwok]

Coco Papa thank you for watching Will keep that in mind👍🏻

[@Toddster63]

I found this video very disappointing. This Chow Fun is basically what you make at home-with a low flame and no real stir-frying, or flavor from a high heat and a seasoned wok, added at all. A good Cantonese cook, for example, would fry the noodles and get a nice smokey flavor long before adding the seasoning. And BOILING the shrimp first? Really, shrimp-that cook in no time at all? Again, this video does NOT represent good Chow Fun making at all in my opinion...!

[@cannydd]

this guy barely looks chinese! o_O

[@2014andBeyonD]

Typically American to put in a shit load of sugar.

[@kelsc.2014]

Show off

[@thewonderwok]

KELS C. Thank you for watching!

[@creedgrey293]

seem like really nice guy, but this is not really Chinese food, it's the American version .....