LKK Black Bean Sauce: Chicken Green Pepper And Black Bean Sauce

[@williamosirian]

Good to see you back mate! We need more Saturday Night Live streams with the Vongs! A perfect way to spend the weekend! Hope the family is well! ❤

[@KhoanVong]

Thanks, the family is well. Maybe I will do some live stream in the future.

[@ZiangsFoodWorkshop]

Good to see you back!!! ❤

[@KhoanVong]

Thanks buddy, and thanks for sharing my video :)

[@MarkTasker-vu9uy]

Great To See The No 1 Chinese Chef Back Again 👏🏻Hope Your Family Are All Well Looking Forward To Some More Great Recipes

[@KhoanVong]

Yes, thank you

[@Makarsenal]

Loved the mini mukbang at the end. Enjoyed it thoroughly. Welcome back chef

[@KhoanVong]

thanks

[@Dunstire]

Glad you did this.I made beef in black bean using LKK sauce and it was so salty i could barely finish it.Good to see you back

[@RolandDeschain1]

It's strong stuff, I only use about a teaspoon.

[@KhoanVong]

Thanks, yes. they are very salty. that is why I did not add any salt. maybe use a bit less of the sauce.

[@alexandermiddlehurst6312]

Fantastic to have you back and thankyou for a great, informative review video 🙌. Love the new format, more chatty, and the munching with a bit if chat is my new fav thing haha 👍😋

[@KhoanVong]

Yay, thank you!

[@beebees4680]

Amaaaaazing, your back..we all really missed you! Thank you! ❤️🙏🏴󠁧󠁢󠁳󠁣󠁴󠁿

[@KhoanVong]

Wow, thank you!

[@MRIRISHLAD]

Great to see you back!! We love your videos! Don't let KZbin put you down, you will get up to amazing views again :) you got this!

[@KhoanVong]

Thanks, I am doing great. Just too busy with work, that's all. I will keep it up. You guys deserve more efforts from me.

[@KS-zp5ei]

Great to see you back!!!

[@KhoanVong]

Hey, thanks!

[@ScottishT]

Love seeing a master at work 👌

[@KhoanVong]

Thanks:)

[@isyt1]

Great to see the master back!!! I think I’ll stick to the preserved beans instead of the sauce personally. I’ve been using your recipes for years and am more than happy with that. Regarding content, even just hearing you talk about food and your restaurant or even your family is very entertaining. You don’t always have to cook in your videos if that takes up too much time

[@KhoanVong]

thanks, I will try to be more active on this channel:)

[@Martinwhynot]

My face lit up when I saw your post! Welcome back!!! I agree that it's far too salty and balance it out with sugar as well. It's certainly convenient to have the jar in your cupboard!

[@KhoanVong]

Exactly!!

[@sweetlou5902]

Looks like another dish I'll have to try.

[@KhoanVong]

hope you enjoy it.

[@daviddiamond2092]

So glad you are back!!!! Hope you continue to bring us more excellent video's. Thanks

[@KhoanVong]

Thank you! Will do!

[@philipatkinson7039]

Great to see you back, king of the wok 😊

[@KhoanVong]

Thank you kindly

[@giuseppegnazzo3154]

Good to see another video Khoan. Hope you have been well. Cheers chef

[@KhoanVong]

thanks. I am well:)

[@JaninaM]

Great to see you back! Ive got some of this, its not too bad. The black pepper one is quite nice too .

[@KhoanVong]

thanks

[@andyjackson2910]

So nice to see you back with a new video, hope you are all well😊

[@KhoanVong]

Thank you! You too!

[@gillianwilson3303]

Set my alarm for this one … great to have you back

[@KhoanVong]

thanks Gillian

[@peterhope9486]

Your back brilliant ….👍👍👍

[@KhoanVong]

Thanks 👍

[@stephen129]

Good to see you back. Hope you're well.

[@KhoanVong]

Hey, thanks

[@Fobar90]

Our chef is back!!

[@KhoanVong]

yes :)

[@Fobar90]

@@KhoanVong any chance of a Kung Pao chilli prawns takeaway style vid ? 🙏

[@colinbuckley5876]

great to see you back keep up the good work

[@KhoanVong]

Thanks, will do!

[@markb9245]

Thank you Khoan we sincerely appreciate your effort fantastic to see you back. 🌏

[@KhoanVong]

So nice of you

[@tinajena]

Welcome back ❤

[@KhoanVong]

thanks

[@anoushka7022]

Great to see you back 🥳☺️ we all miss your videos 😊

[@KhoanVong]

Thank you!! 😊

[@grahamhole4989]

Hi Khoan , great to see you back !!

[@KhoanVong]

Hey, thanks!

[@GigDriving]

SO good to see you back at it!!!!. Can we get a crispy shredded chicken vid and lots more. Good job always.

[@KhoanVong]

will do.

[@369phil]

Welcome back Khoan,great to see you!!

[@KhoanVong]

thanks

[@grahamcharlton861]

Lovely to see you back on the trail Khoan,have been missed

[@KhoanVong]

Thanks Graham, it's been a while since my last upload.

[@TheAsa1972]

Looking good il have to back too making these dishs again

[@KhoanVong]

great :)

[@suneelprasad9813]

Haha I enjoyed the taste test at the end as much as the cooking part. Cheers

[@KhoanVong]

thanks:)

[@ChristopherJenkins-xc7tv]

Hi Khoan, great to see you back. My local takeaway velvets then deep fried their beef in preparation for stir fry, could you potentially do a video on that? And the velveted poached chicken? Would love to see it. Love your content, thanks.

[@KhoanVong]

Sounds great!

[@johnwhiteley4867]

Glad to see you back Chef, been too long. Hope your back posting regularly, but i know how busy you are, and you've pretty much covered most recipes. Maybe some traditional style recipes going forward?

[@KhoanVong]

ok

[@sofia-gz7yr]

Great you are back, and I love little mukbang on the end❤ but that made me so hungry 😅😂

[@KhoanVong]

Thank you 😋

[@mrdeafa25]

Glad you're back lad.

[@KhoanVong]

thanks

[@raveon7260]

more videos please..everyone obviously missed them ,so many comments in such a short time ♥

[@KhoanVong]

thanks, I appreciate the nice comments.

[@rogeliovelasquez9646]

Nice chef we learn a lot..thanks

[@KhoanVong]

My pleasure 😊

[@davidhoban3825]

Welcome back Khoan. Missed you 👍

[@KhoanVong]

Hey, thanks

[@simoncollins6676]

Black Bean Dish, lovely. Still waiting for some Chinese/ Cantonese Style Dishes 😋

[@KhoanVong]

okay, what dish do you have in mind

[@simoncollins6676]

It's normally Char Siu Pork or Chicken with Beansprouts and onion in a Chinese Barbeque type sauce@@KhoanVong

[@lagathy]

good to see you back! )

[@KhoanVong]

Hey, thanks!

[@downunderdave5417]

Hey Khoan GREAT to see another vid M8 Look forward to to your next Hope you and family are doing well. D

[@KhoanVong]

Thanks! You too!

[@whitesonar]

eyyy, nice video chef, welcome back

[@KhoanVong]

Hey, thanks!

[@JohnConboy1]

Great to see you back buddy. You've being missed.

[@KhoanVong]

Hey, thanks

[@Oakey22]

Great to see you back :)

[@KhoanVong]

thanks

[@peaceriver3216]

Great to see you back, I love your videos. I am a sous chef in a Thai restaurant and I make some of your recipes when it’s quiet and feed the chefs 😁 what is the brand of black bean you would use normally and how would the recipe change as I would rather buy the one you use as I would use it a lot. Thank you so much

[@KhoanVong]

I use YangJiang preserved black bean.

[@LucLeFou]

Wok king is back!

[@KhoanVong]

Thanks:)

[@stever456]

Nice video thanks, I’ve used this before and found it comes out nicely when using beer as the liquid as it brings out more flavour I suppose as you do using the cooking wine. Food wise, as long as it’s not white it will be alright 😂😂👍

[@KhoanVong]

Good stuff!

[@DopeFreshFitness]

do you have a video showing how to prepare the black bean you normally use in your shop?

[@KhoanVong]

yes, it's here kzbin.info/www/bejne/a3fCfn2cbNGhps0

[@23nikeel]

Hello Boss! Good to see you back! Hope you and family are well. Such a shame I don't live nearby otherwise would order in store. To all those who do order online from you please pick up the phone and order direct!

[@KhoanVong]

Thanks , yeah. Online order keep me busy.

[@MrMarkgolding78]

You have been missed!

[@KhoanVong]

sorry it has been so long since my last upload.

[@jimson3785]

How's it going Khoan, where have you been? Love your videos, they always inspire me to get back into the kitchen and try new things. Glad to see another video from you 👍

[@jimson3785]

Also with the online commission, do you not raise your online prices to cover the commission? I got a takeaway menu in the post the other day. I was comparing their prices on the menu to the prices online and noticed they charge extra so i just decided to order over the phone.

[@KhoanVong]

thanks

[@KhoanVong]

online price is only a bit more. Not enough to cover the commission really.

[@restorancubanas9827]

Master i would like that you make some peking duck.Thanks in advance....greetings from Bosnia

[@KhoanVong]

that's roast duck. it's here on my channel kzbin.info/www/bejne/pKqvaKauhs-Vps0

[@KrazyKids-ke2hf]

Hi Khoan, I have just found your channel after buying a new wok and learning about Chinese cookery. Your channel is absolutely amazing. I love the live streams, the instructions, and watching you cook in pretty much real time, it’s like being in the kitchen with you, actually the best cooking channel I have come across for any type of food. Well done indeed 🎉 I have one quick question re the wine, I know in some videos you have called for rice wine, others, shaoxing. I note on this video, that it is a pale colour, so would that be rice wine, or, another type? I am finding the shaoxing wine to be quite overpowering in flavour for certain dishes. What is your go to? Finally, are there any alternatives? 😊 Many thanks

[@KhoanVong]

Thanks:)

[@Martinwhynot]

Hi, it's a rice based cooking wine so he's talking about the same thing but calling it by 2 names. You can use any Chinese cooking wines. There's a couple of brands knocking about.

[@alanbrady7116]

The sound of you munching away gives me the munchies 😋

[@KhoanVong]

:) it was really nice

[@colinleeshearts735]

great to have you back khoan I use LKK black bean sauce very strong but a pretty good flavour. keep up the good work mate. ( miss the live stuff though )

[@KhoanVong]

thanks. if enough people request it, maybe I will stream on a weekend

[@KrazyKids-ke2hf]

What brand of cooking wine do you use Khoan? My Shaoxing wine seems darker in colour to the one you use. Thanks 🙏

[@KhoanVong]

it just a commercial wine not branded. Shaoxing is good for cooking. I use it at home.

[@gitaryddcymraeg8816]

Great to see you again, Khoan. I have never tasted LKK Black bean sauce. Wouls adding less black bean sauce and a bit more water dilute the saltiness?

[@KhoanVong]

it does, but you wont get the flavour. just don't add any salt when cooking with it.

[@MultiVoiceofreason]

What wine do you use it looks almost an opaque white?

[@KhoanVong]

it just a cheap brand. I always use shao xing at home.

[@grahamboxing]

Can you make a chicken szechaun video, its my favorite chinese dish, thank you

[@KhoanVong]

I have it on my channel Graham, it's here kzbin.info/www/bejne/poKuYaKbptFsj7s

[@nicolewilson4058]

Hope you and your family are doing well. Missed seeing your videos. Hope you do the livestreams from the restaurant again some day.

[@KhoanVong]

Thanks Nicole. We are doing great.

[@kraftwerk974]

Wow my friend you look very tired ! You need to rest. Another good one thank you !

[@KhoanVong]

Yes I do need a rest. But got bills to pay :)

[@GL-jo4bk]

I found that LKK very salty for my liking, definitely needs a good amount of sugar to try balance it out. Not used the other product maybe will try that and compare.

[@KhoanVong]

Totally agree

[@mattb7450]

Hey Khoan welcome back! Hows the shop been?

[@KhoanVong]

thanks. the shop's been busy.

[@jungleboy1]

really would appreciate a video how to get the wok hei flavour at home. At least as close as takeaway as possible :)

[@duke5886]

use a blowtorch while your stir frying. Look up Kenji Alt Lopez on this.

[@KhoanVong]

will do.

[@evernautical]

Thanks Khoan. Great vid as always! Maybe edit the munching a bit? :)

[@KhoanVong]

Noted!

[@jsfaulds]

I thought you were going to lick the plate at the end 😛

[@KhoanVong]

I did thought about it:)

[@nitelite78]

I thought it was OK the LKK black bean but the Yang Jiang is significantly better so it's better to just use that. LKK lacks the fermented bean taste. You can get smaller packets of the dried black beans. Think the brand is Zheng Feng. But I'm not sure how similar to Yang Ziang that brand is. I would think it's pretty close and better than the LKK pre-made stuff in jars.

[@KhoanVong]

Preserved is better than the jar stuff. If I see a Zeng Feng brand, I will try some.

[@bazilbrush7559]

You can buy the small pouches of LKK sauces that cost around £1

[@KhoanVong]

really.

[@dandeveny4513]

I always check the nutritional info and ingredients. This is 14.7% salt, 10 times the amount of typical supermarket stir in sauces. It is black bean garlic sauce, but in the amounts used the garlic taste is not that strong.

[@KhoanVong]

yeah, mostly salt I would say

[@Martinwhynot]

But when you dilute it by adding water it isn't close to 14% salt as you're only adding 1 tbs, not the whole jar. Otherwise it'd be a heart attack on a plate!

[@mattb7450]

Can you make Fu Pei Guen pls?

[@KhoanVong]

dim sum ?

[@mattb7450]

@@KhoanVong yes please, or there are soups using the fried bean curd, would love to get a recipe :D

[@svlagonda7417]

I use that Lee Kum Kee black bean sauce. I think they reformulated it over the last year or two because its VERY salty! I don't remember the same brand of that sauce being so salty when I used to buy them 3-4+ years ago. If you Google for the nutrition information its 14.8g salt per 100g. That's REALLY high in salt, and not healthy in terms of high blood pressure, heart health etc. Please change to another brand Khoan!

[@KhoanVong]

I don't use LKK black bean sauce. I only try this to see how it taste. It is not practical to use in the shop. Besides the dried preserved ones are better.

[@TheBertjeT]

Thank you for taking the time to make a video for us chef. Watching you enjoy your meal was nice. I hope you find a solution for the online order commission. I don't know if your contract allows this, but maybe offer a discount for ordering directly by phone? If you don't have time or energy to make videos then don't. Your business is more important.

[@KhoanVong]

Yes, thank you

[@alanbrady7116]

All Lee Kum Kee products are way, way too salty. I suppose to preserve them but still much better to do your own beans 🫘 and if you keep them airtight topped up with a bit of oil in the fridge they'll last for months

[@KhoanVong]

I totally agree!

[@londontrialscat]

I purchased that black bean sauce I'm the past and didn't like it as it was salty and tasted very artificial.

[@KhoanVong]

yeah. to be honest it's too salty.

[@lennyverne4948]

Im a big fan but . . . .all that crunching when you were taste testing got a bit annoying . . Having said that you still are number !

[@KhoanVong]

thanks

[@SuperHyee]

[@KhoanVong]

:)

[@sideeffectgaming7348]

Ay you're back enjoy your vids

[@KhoanVong]

thanks