UNIQUE Chinese Sausage Fried Rice (1500 YEAR OLD) BEST TASTY RICE EVER!! 🍚 (historical cooking)

[@ZiangsFoodWorkshop]

This is totally different form takeaway style cooking, so don't glance over thinking you've seen it already, some good information here too, make sure to hit the LIKE button, its free and cost nothing to help us out :)

[@eddavanleemputten9232]

I absolutely LOVE fried rice with Chinese sausage! I’ve been making my own version for years, but now I really have to try your recipe. Like you said, steaming the sausages helps a lot. Better texture, better flavour, better rendering out of the fat. A tip for storing them: don’t put them in the fridge, unless you put them on a rack so air can circulate around them. Better hang them (if need be loosely wrapped in a cotton bag) on a hook to keep them nice and dry. I buy mine in bulk because I don’t live close to a Chinese/Asian supermarket. When I do get to one, the sausage is one of my staples.

[@jak76]

Loved this! Definetely want to see more ancient / traditional recipes. Its also interesting to see where alot of modern dishes stemmed from :)

[@ZiangsFoodWorkshop]

Noted :) need more people to like and commmet so the video does better and more people can see it :)

[@cameron-white]

I really love these unique and rarely seen recipes demonstrating traditional meals eaten in China before our time. I always looked forward to seeing them when you mentioned starting a traditional segment in videos of years past, and even in some drink alongs. I’m glad and grateful you’s have found the time to approach them with all you’ve got going on. I know it’s been open a while but hope the new restaurant is going well albeit the 16+ hour days _AND_ the online shop - you’s are all smashing it finding the time to edit these videos too. I don’t know how you fit it all in! 😅

[@ZiangsFoodWorkshop]

It’s nearly impossible

[@cameron-white]

@ keep on going strong man, you’ve got a positive ambiance and success that millions of others could only wish for and you’re smashing it out the park. On to 300K before you know it! You got this brother ✌🏻

[@ZiangsFoodWorkshop]

@ it’s what keeps me going, I’m literally living a dream, they only problem is that people think it comes with mega bucks, but we make so little form social 😭

[@cameron-white]

@@ZiangsFoodWorkshop​​⁠I hear you, even running a small business is a nightmare, our family ran a bakery & sandwich shop (sounds easy) but it was fecking hard work for 5 years straight, barely making ends meet after wages PAYE and vat man and working until 10PM some days ready for a 4AM start. But we don’t do it for money, we do it for the ones we love, a few good nights out (or in!) and the dream of becoming successful, which you’re already doing and continuing to thrive, and I’m glad to have seen you achieve that all these years thanks to your hard work. Be proud of yourself for that! It doesn’t happen overnight and you’re still on your journey! I’m following you to the end man, can’t wait to meet you someday, massive respect to you 🫱🏻‍🫲🏼 (sorry for long reply 😅)

[@ZiangsFoodWorkshop]

@ I know you’ve said before :) and thank bro, really means a lot :)

[@justinharoun4039]

Love this. More authentic Chinese recipes please.

[@ZiangsFoodWorkshop]

☺️☺️☺️☺️

[@alexandermiddlehurst6312]

Brilliant! Need to get me some Chinese sausage 😋. Always love the traditional videos you do 👌

[@cragzuk]

I need to get me some Chinese wife so I can have food like this every day!

[@EmmaOLoughlin-x8l]

Fab recipe! I love the way you both work together and explain everything; that lovely back and forth you can only get with someone your so so close with ❤ Thanks guys

[@ZiangsFoodWorkshop]

Thanks ☺️

[@suebell4624]

This looks amazing I love how you're expanding our minds thanknyou

[@ZiangsFoodWorkshop]

Glad we could help!

[@TrevorRoper.]

Great recipe chin and Choo , very interesting big thumbs up 👍 😊 Trevor. Oh more like this please 😊

[@ZiangsFoodWorkshop]

Thanks 😊😊😊

[@darrenquirk2269]

That looks delicious. I've watched quite a lot of recipe videos that use Chinese sausage and this is the first one that mentions steaming it first. I'll definitely do that next time. I'm happy to see more ancient recipes.

[@ZiangsFoodWorkshop]

Yeah I think it’s because most aren’t chefs, just because someone is Chinese doesn’t mean they can cook :)

[@jaywheelwright6578]

Looks absolutely delicious and YES…… please show us more of the ancient meals please. The chow mein you mention sounds epic! Definitely heading off to Wai Yee Hong for the Chinese sausage!!👍🏻

[@ZiangsFoodWorkshop]

☺️☺️☺️☺️☺️

[@isyt1]

Now that’s a completely new one to me and looks delicious! Will be making this asap. Oh and you guys crack me up. Honestly makes my day

[@ZiangsFoodWorkshop]

😊😊😊😊

[@Kat-Farrell]

Thank you Choo and Chin for sharing this recipe. It reminds me so much of the Chinese style fried rice I used to get in Australia. Absolutely delicious! I appreciate the advice about the timing of adding the garlic. I will take this on board when I make this dish. I love seeing you both together. ❤

[@ZiangsFoodWorkshop]

☺️☺️☺️☺️

[@GeorgeKemp]

Outstanding video Chin, loved the history lesson about when the ingredients you used were first introduced into China! A couple of cheeky asides though: 1. At circa 6:19 the onscreen text says the overnight rice should be cooled for 60 minutes after "cooing", should that just be general cooing like 'oh gosh you look good in that tray today darling', or should it be a bit more raunchy like 'OMG you sexy rice you have no idea what you're doing to me'? 🤣🤣 2. This must surely be the first fried rice video you've ever uploaded that your mum (Choo) hasn't mentioned the rice moving like maggots in the pan when it's hot enough? 🤣 Cheeky asides aside, loved the video and learned a lot from it so i would love to see more historical videos like this 👍

[@ZiangsFoodWorkshop]

Note will amend in the description as can’t now the video is rendered :)

[@marksheeran1717]

Wow that egg looks amazing. Thank you for all the useful tips, always a great bonus getting years of professional experience and advice that is carefully and clearly explained.

[@ZiangsFoodWorkshop]

😊😊😊 this really ain’t going to be made like this anymore, so wanted show how it’s changed

[@ArnieInTheSky85]

YOU CALL THIS CHINESE TAKEAWAY COOKING! THERE'S NO WAY THEY'D SERVICE THIS IN DOUBLE DRAGON IN DERBY!!!..... Haha, just kidding mate! Looks amazing as always. I've never had Chinese sausage. Will see of Chi Yip wholesale not too far from me has some on my next visit!

[@ZiangsFoodWorkshop]

☺️☺️☺️☺️thought you were serious for a second was about to go in 😂

[@ArnieInTheSky85]

@ZiangsFoodWorkshop 🤣🤣🤣 never mate. Just a homage to the toss pot who posted something similar a few days back 😂

[@joeroberts2156]

So excited for this! I love recipes with roots!

[@ZiangsFoodWorkshop]

😊😊😊

[@tomhirons7475]

would love to see your traditional cooking and i just bought your book. thx guys.

[@ZiangsFoodWorkshop]

😊😊😊😊😊😊

[@chucky2316]

That looks nice guys love traditional chinese food well i just love chinese and thai food in general

[@ZiangsFoodWorkshop]

❤️❤️❤️❤️

[@snudge9626]

Thank you Chin & Choo. Love your videos.

[@ZiangsFoodWorkshop]

No worries 😌

[@elijahheyes9061]

Wonderful. Thanks as always guys 🙏🏻 Long shape for me 😊

[@ZiangsFoodWorkshop]

😊😊😊😊

[@LDCA9999]

I’ve seen this sausage before and always wanted to try it, but never knew what to do with it. Glad I saw this!

[@ZiangsFoodWorkshop]

Please do try it!

[@bonesjohn5477]

Another great looking video, thanks for sharing

[@ZiangsFoodWorkshop]

☺️☺️☺️☺️

[@tragicgarlic9019]

Love these two, they're so awesome !!!!!

[@ZiangsFoodWorkshop]

Thank you :)

[@lealight3023]

Definitely trying the egg fried that way. Looks fab!

[@ZiangsFoodWorkshop]

Please do!

[@randyfish3763]

When I first went to China I saw so many of these type of air-dried sausages hanging from people's balconys I thought it was really odd at first, then I had a meal or two with these sausages added and they had a really interesting flavour. I didnt dislike them at all, but I did find them a bit heavy on the fat content. I think there were many dishes that these sausages can be added to. Always good to experiment like adding chopped century tea eggs which I like too.

[@ZiangsFoodWorkshop]

Yeah that are too fatty for me, but rendering the fat out helps loads

[@TenaciousDanzig]

Looks great!

[@ZiangsFoodWorkshop]

Thanks ☺️

[@davidwiddick]

I saw that sausage in a local east asian supermarket recently and wondered what I could do with it. Now I know. The steaming comment was very helpful. I love the way your mum gets stuck in at the end 😂

[@ZiangsFoodWorkshop]

hahah we were so hungry, we'd not eaten all day trying to get ready to film this

[@brianallen4139]

Great vid and nothing wrong with MSG, I sprinkle it on my roast potatoes and everyone asks how they are so good haha. I was at your place in Minehead a few weeks ago and saw your book there and should have bought one, are they available on line?

[@ZiangsFoodWorkshop]

They're cheaper from the shop as we don't have to ship or pack them, but they are sol on our webstore too www.ziangs.com (only place on line where they are)

[@RichardPostance]

Love your takeaway videos but the traditional is another level 👋👋

[@ZiangsFoodWorkshop]

Much more technically right:)

[@firsteerr]

nice tip for rehydrating air cured sausages , i do this as ordered by my uncle zeppi for the Italian sausages he sends and a polish guy i worked with said to do it for their sausages as the flavor is nicer as well and saves a lot of chewing whats not to like ? sausage and deep dried egg !!!!

[@ZiangsFoodWorkshop]

❤️❤️❤️❤️❤️

[@peterm7548]

The Chinese sausage reminds me of Polish Kabanos. Could I use that as a substitute? Love the recipe!

[@ZiangsFoodWorkshop]

I’ve not tried it, but if it’s fatty and rich then yes

[@peterm7548]

@@ZiangsFoodWorkshop Yes it is fatty and rich! Kabanos is also smoked. I have done a bit of reading to follow up the video and notice that Lap Cheong is smoked. So I reckon I can use Kabanos. I also read that in Harbin a Polish style smoked sausage is made!

[@sonyavincent7450]

Hello! Is this a beef or pork sausage? I want to look in my asian supermarket, i saw some there before this video but they were smaller, i suspect they would work. Thankyou for the video!

[@ZiangsFoodWorkshop]

This is pork :)

[@andrewjohnson5927]

Would chorizo or loukaniko (Greek sausage) be a decent substitute if I can’t get hold of Chinese sausages? Think this recipe is next on my to do list 🤤

[@ZiangsFoodWorkshop]

Yes absolutely 💯

[@andrewjohnson5927]

@@ZiangsFoodWorkshop thank you. Love you guys, keep up the great work

[@punk_floyd_8123]

Could you use bok choy and a regular dry cured sausage as a substitute if you can't find the Chinese sausage and choy sum? That looks proper tasty though 🤤👌

[@ZiangsFoodWorkshop]

Yes 100% well have very similar results

[@IrishMikeK]

I need to try this!

[@ZiangsFoodWorkshop]

Please do!

[@JezzFielden]

Nice! I bought a couple of different brands of Chinese sausage to add to fried rice. But I had no idea what I should be looking for. Any recommendations?

[@ZiangsFoodWorkshop]

A lot of the time they do t even have a brand on, we just looks and sniff 😂

[@JezzFielden]

@ZiangsFoodWorkshop 😂 maybe something to try on your webshop?

[@catniplightpaw]

OMG, having seen the preview of this, you lot are going to love and or hate this sooo much, it's not a takeaway recipe, but should be!!

[@ZiangsFoodWorkshop]

I’m expecting a lot of hate 😂

[@mabeljoe4305]

Do you do Lap Cheong Fan? add lap cheong to the rice in rice cooker and hit the button on the rice cooker to start the rice cooker.

[@ZiangsFoodWorkshop]

Yeah that’s like asking if a English person has ever cooked or eaten a full English or a roast lol

[@downeasy6059]

Do you do traditional salted dried fish fried rice

[@risinggael1685]

Looks great will give a try....😁

[@ZiangsFoodWorkshop]

Please do!

[@colinmills3175]

Nice recipe guys Will definitely give this a try 👍probably with Polish 🇵🇱 sausage?? Colin in Reading ❤

[@ZiangsFoodWorkshop]

Any fatty sausage will work

[@fattmatt200]

Ever thought of using a small electric cement mixer to combine the soy sauce with your cold rice if you are making it on that scale. Would save your back and arms! Wouldn't fresh green pepper corns have been added for some heat

[@ZiangsFoodWorkshop]

No pepper was originally used as medicine, didn’t start to be used in food until around 900ad plus we think it ruins a fried rice dish, is too strong, if you want heat use chilli

[@billybofh2363]

I slice bits of Chinese sausage and put it in with the rice in the rice-cooker. Which I realise means I shall be tracked down and, the very least, given a stern talking to. But it really tastes nice! (the steaming reminded me!)

[@ZiangsFoodWorkshop]

many Chinese peopel cook it like this, its very home style cooking

[@billybofh2363]

@@ZiangsFoodWorkshop this makes me feel less guilty (I used to read The Guardian - _that's_ how guilty I feel)! thank you! I shall now go buy more Chinese sausage.... Yum!🙂

[@justjan1]

Great video, My rice never cools down fast enough, it takes hours to cool enough to go in the fridge and when I stir it, it turns into mush. Any suggestions?

[@ZiangsFoodWorkshop]

Yes tip it out into a banking try, but if it’s going mushing you might be add a millimetre too much water or using a low protein rice like jasmine or Thai fragrant

[@justjan1]

​@@ZiangsFoodWorkshopthank you so much!

[@popscratchie3985]

When you mention that you don't like the fat in the sausage, does that cook away or does it still taste fatty when cooked?

[@ZiangsFoodWorkshop]

Kind off but not completely like chorizo

[@baldofraggins5948]

Love the video. I guess there is a danger thinking that takeaway is the same as traditional. Definitely not the case!

[@ZiangsFoodWorkshop]

Yes definitely not the same :)

[@simonhopkins3867]

Looks good. I'll have to look out for some choy sum. I'm not sure if I'd like candyed fat sausage though.

[@ZiangsFoodWorkshop]

You can use any high fat cured sausage, obviously the flavour would be the same but it works

[@--SD--]

Interesting! Never heard of this dish in all my years of scoffing as much Chinese food as I can get my hands on. Probably not one I'm going to attempt making, but an interesting one nonetheless.

[@ZiangsFoodWorkshop]

It’s the original fried rice

[@tatoemonkey]

When this recipe drops- runs to local Chinese supermarket 🙌

[@ZiangsFoodWorkshop]

😂😂😂

[@tatoemonkey]

I need a decent wok for my gas hob at home do you guys have any suggestions

[@ZiangsFoodWorkshop]

We use non stick the one I use in the vidoe in linked here www.linktree.com/ziangs

[@baztess8281]

Is Chinese sausage similar to polish kabanos sausage?

[@ZiangsFoodWorkshop]

I've never tried kabanos sausage so can't really say

[@JezzFielden]

Looks similar and both have lots of fat but the flavour and texture are a bit different.

[@colinmills3175]

I adore 🍚 👍👍😋😋🎃🎃

[@ZiangsFoodWorkshop]

You really have to watch this, its totally different from takeaway cooking

[@roger-taylor]

How thick would you say that is? Ma…Just about the right size…hehe..brilliant 😂😂..love your Ma

[@ZiangsFoodWorkshop]

Right!! hahahah

[@beanster3748]

I've never steamed my sausage before!

[@joeroberts2156]

Does your Ma ever do Hainanese chicken rice?

[@ZiangsFoodWorkshop]

Yeah my family have chicken rice stall in Borneo

[@joeroberts2156]

@@ZiangsFoodWorkshop wowww! I'd love to go to Borneo!

[@ZiangsFoodWorkshop]

@@joeroberts2156 plus asking a East/ south east asian person if they've had Hynan chicken rice before is like a British person if they've had a roast dinner or Full english before lol :)

[@catniplightpaw]

@@ZiangsFoodWorkshop do you ever have sundary roast dinners at home? :)

[@ZiangsFoodWorkshop]

@ never on a Sunday but yeah roast often

[@kevcleaver]

love to see more traditional recipes

[@ZiangsFoodWorkshop]

Noted ☺️☺️

[@thewaythingsare8158]

they are so expensive those lapcheung ! I don't understand why

[@ZiangsFoodWorkshop]

Because they take ages to make

[@SSRT_JubyDuby8742]

🤩, thank you all ✨️. Like deployed 👍

[@ZiangsFoodWorkshop]

Thank you ☺️

[@kirk5030]

Where did you get the Chinese sausage from? Please do not say ' the Chinese sausage shop '? 😉

[@ZiangsFoodWorkshop]

Any good Chinese supermarket will have it, but enough people ask we will make a video

[@kirk5030]

@ZiangsFoodWorkshop many thanks. Hope you do a video.👍

[@E-A-Z-Y]

The isolated form of MSG may not be an ancient tradition, but MSG has always been present in many different foods that were used in ancient times. It’s just a natural occurring salt. People are so uneducated it’s painful, I think you’ll agree 😂

[@ZiangsFoodWorkshop]

Yeah it does my head in

[@AndrewPye-p6k]

could you use chorizo instead

[@ZiangsFoodWorkshop]

Yes we often do :)

[@Mark-nh2hs]

Get the them told 😂

[@ZiangsFoodWorkshop]

😂😂😂😂

[@Robert-mt9jw]

Pepperami?

[@ZiangsFoodWorkshop]

Would work

[@rigger314]

Diagonal cut is better for me

[@ZiangsFoodWorkshop]

Agreed

[@julianlegat6712]

Superb channel, delicious 'maggots' 😂

[@ZiangsFoodWorkshop]

Thanks ☺️

[@justinjules738]

It definitely sounded like your mum said fart lmao😂 #msgmassive

[@ZiangsFoodWorkshop]

It totally did right!! And you’re the only one but me that noticed 😂

[@TomTom-lr9ys]

MSG gives me headaches that are similar to having too much caffeine……….😳

[@ZiangsFoodWorkshop]

its not the MSG, if that because you don't eat MSG, when its added to food it breaks down into glutamate and sodium, not found in larges amounts in almost all food, and before you say I'm ok with natural, the glutamate and sodium found in MSG is the same, as it's from tapioca, there is no difference