Ziangs: Chicken in Capital sauce [Cantonese, Peking and OK sauce] see description for details

This is has many names and is done many different ways, in some place they will only have, peaking sauce on the menu, others will have all 4, in a takeaway where on will have peaking sauce and Capital sauce, in another they will have the same, but both sauces have the names reversed. Chinese takeaway cooking with dishes that have many ingredients can vary hugely from [place to place, even in a small town, let alone regionally. This is just the most likely version you'll see. Howeve like we always say we plan to do all main variations of each recipe eventually.
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[@ZiangsFoodWorkshop]

You can get our Chinses Takeaway Cooking Bible as an eCookbook on amazon kindle app here: amzn.to/3ebLYLZ

[@hev85]

This is one of my favourite sauces from a takeaway I no longer live near. I've tried to recreate it thinking it was Hoi sin or soy based, I didn't come anywhere near. I made this this morning and it is so close to the one I used to get. It needs tweaking but I think I know what I need to change. Thank you so much for this I would never ever have guessed what I needed to add to create this sauce.

[@ZiangsFoodWorkshop]

Our recipes will always need tweeking as Chinese takeaways are all different :)

[@hev85]

@@ZiangsFoodWorkshop yes i know I've watched quite a few of your videos. 😂 Thanks for getting me on the right track though.

[@admirathoria0073]

So your channel ended up on my recommended list. Not only am I craving good Chinese carry out food (I'm an American so I call it carry out), but I'm also going to watch the rest of your videos. PS, I love your mom. I can see she's the star of the show!

[@ZiangsFoodWorkshop]

Thanks and mum is the best :)

[@joebeaty4950]

The first time we had this dish was when I tried it from your book and it's now one of our go-to recipes because it tastes amazing. The only annoying thing is getting the treacle off the spoon! Thanks for the video you bloody legends!

[@ZiangsFoodWorkshop]

Hahah yeah it’s feels like such a waste too because you take one spoon but only half of it comes off lol

[@lindarobertson8505]

Put the spoon in a cup of hot water first then use it while it's still hot. Treacle, Syrup, Honey anything like that will slide off!

[@joebeaty4950]

@@lindarobertson8505 So simple it should be obvious - how don't I know this already?!

[@lindarobertson8505]

@@joebeaty4950lol. I found out purely by accident, I had used the spoon so put it in a cup of hot water to rinse it and when I used it for my next ingredient (honey) it slid off! 😊

[@hev85]

I dip my spoon in oil first most of the treacle then just slides off.

[@international.Travel]

Lovey you guys don't ever change. You make us laugh and educate us at the same time.

[@ZiangsFoodWorkshop]

We won’t :)

[@arkonite]

Oh i know what im going to be making on Saturday night for dinner! 😁 making me hungry now, another great video, thanks Chin and Choo x

[@ZiangsFoodWorkshop]

😊😊😊😊

[@mleggieri801]

I just love watching your Mum and you interact with each other. I laughed at your Mum saying: "Get your head outta your brain!"

[@ZiangsFoodWorkshop]

Mum is the best :)

[@northeastglazing]

I made this yeaterday...my first attempt from the recipe book... Yes I overcooked everything as Im just starting The end result was not what I expected as obviousley as there are regional variations...the main thing being that where I live in the North East ,Peking suace genearlly has a bit of a hot kick.. Problem solved, I added 2 small green chillis at the end (so had to cook them through which meant over cooking everything) and the end Result after tweaking to my taste was absolutley amazing!!! exactly what I originally wanted to taste...Thanks Chin & Choo, Ill work through the book in my spare time, I love what youre doing😃

[@ZiangsFoodWorkshop]

We will :)

[@platetec4636]

Thank You for all the supplies you have shipped to me, love your channel, hope you are keeping well.

[@ZiangsFoodWorkshop]

😊😊😊😊

[@PeevedUK]

Your book is fantastic. You can't get good Chinese takeaway in Poland, and all of my mates (especially the expats) are AMAZED. The only problem I have is that my hob is a horrible electric one like "WHO TURNED OFF MY HEAT?" I just bought a house, and we had to install a kitchen - so I deliberately chose a gas burner with a 5k wok burner ring SPECIFICALLY so I could make your food. I know it's not the 7k it should be... but still....I can't wait to move in finally! What can I say. It's a great book and it might make you spend too much money on a gas burner. Worth it tho.

[@ZiangsFoodWorkshop]

5kw is good, a wok burner is 35-45KW

[@MrLGDUK]

It's interesting that takeaways use breast meat when the leg meat is tastier and cheaper. I know there are a lot of fussy eaters that can't handle the dark meat out there, but if I saw something on the menu made with chicken thigh instead of breast meat, that's what I'd go for! Awesome recipe, thank you! 😁

[@captainwin6333]

In the UK, we don't produce enough of our own chickens to supply the market with chicken breast meat and still two thirds or three quarters of legs and wings produced here are exported because people in the UK don't like that meat as much. I think our farmers produce 80% of our chicken breast requirements but obviously very few peple like legs and wings so we sell them to Europe.

[@MrLGDUK]

@@captainwin6333 Wow, that seems a shame.

[@ZiangsFoodWorkshop]

That and I’d say only about 30% of the uk population like thigh meat over breast, so you go with majority in a fast food business model. And yes we tried using thigh meat and got loads of complaints so switched back to breat

[@freddie5475]

Lol..we use precooked chicken breast. Defrost cut and heat in boiling water. This is not Peking sauce.

[@Anteater23]

One of my local places does their peking Cantonese style and it also has lots of cashews and I think maybe some hoisin - my favourite dish from any Chinese ever!

[@claudiusignatiusalexander5437]

I normally have peking sauce with chopped up spare ribs. It's beautiful

[@Sherirose1]

Your videos are making me hungry. 🌹❤️ I've noticed on your description, you've addressed the negative people. Why do you do that if it doesn't bother you? As I have commented before, you're both amazing and don't give any attention to them in your videos. I love the banter and others do too. You've unveiled the secret to cooking food many people lovecand we are grateful. Thank you. Your mum❤️

[@ZiangsFoodWorkshop]

Just want to have my say then it’s done :)

[@richardbrain5678]

Chin and Choo you are amazing. Thank you so much. You inspired me to whiz down to Birmingham’s WingYip and get all these ingredients. Got home home and made the most amazing dish using your batter mix above. I tried it with Paneer as my wife is veggie and used a Satay sauce instead. Along with my mastered egg fried rice (thanks to your other video!) We absolutely loved it. Never would of attempted such a dish without seeing this 🙏🙏🙏😀

[@ZiangsFoodWorkshop]

Awesome so glad we could help!

[@denisemorgan7054]

I love your videos thank you both lovely Chefs xx

[@anoushka7022]

Looks so good. Thanks for another amazing video 🥰

[@ZiangsFoodWorkshop]

😊😊😊😊

[@YelpBullhorn]

I use to think Heinz was the best tomato ketchup out there too. Until that is I discovered Maggi's version. And I thought Maggie's was the best for a while. Then I discovered the apex ketchup, the king of ketchups: Stokes. And don't get me started on brown sauce. Omg! Sorry, HP, my lifelong affair with you is over. I've got two new brown sauces on the go: Stokes and YT. Both quite expensive in comparison, but so worth it. Chin and Choo you need to try both Stokes and YT brown. Even if it's just at home. Great recipe by the way. Need to try this one.

[@ZiangsFoodWorkshop]

There are many ketchups that are better, but not for Chinese takeaway cooking :)

[@YelpBullhorn]

@@ZiangsFoodWorkshop well stick some on a bacon sarnie then!!! 🤣👍

[@DjJDtech]

Another top video, I'll definitely be adding your cook book to my collection!

[@ZiangsFoodWorkshop]

Thanks 😊

[@narrowboatbrewer8823]

Old Chinese Woman in Hemel ran a chippy for 30 odd years, think her English spoken name was “Helena”. Anyway... she was amazing and so was her food. She explained to me the whole English culture of eating chicken breast Vs her opinion of chicken thighs. That was maybe 10 years ago and I’ve never looked back. Chin n Choo.. I F**king love you 😁

[@ZiangsFoodWorkshop]

Yeah it’s amazing how different it was, not so much now, in the last 5 years uk taste has changed alot

[@stuhawkins9228]

First rate vids, even better cook book and definitely the king and queen of sending my Misophonia off the scale!! xD

[@ZiangsFoodWorkshop]

Thank you 😊

[@emmamolyneux216]

I love watching you guys, your food is amazing. Xx

[@ZiangsFoodWorkshop]

Thanks 😊

[@williamrodger8995]

Brilliant guys thank you, tried 4 of the recipes from your book, 3 were amazing the other I screwed up lol

[@ZiangsFoodWorkshop]

Lol 3 out of 4 isn’t bad :)

[@trockodile]

Another awesome "Takeaway Night" dinner from your excellent book, many thanks! We received our third parcel of ingredients from your online store today and decided to make this to celebrate. The crispness of the chicken stood up so well to the sauce and tasted amazing, especially with the fresh veggies. Absolutely mega! 👍 🏴󠁧󠁢󠁳󠁣󠁴󠁿

[@ZiangsFoodWorkshop]

Fantastic 😊😊😊😊

[@nickjackson9524]

This looks absolutely delish..will be making this for sure..thanks again Chin and Choo we ❤️u!!👍

[@ZiangsFoodWorkshop]

You’re welcome 😉

[@kaysie11dh]

This looks amazing!!! I'm obsessed with Chinese food. Helllppp haha

[@edy_ea]

another one to add to the list to try out, looks awesome 👏

[@ZiangsFoodWorkshop]

Hope you enjoy it!

[@suebell4624]

Another great recipe and really appreciate the use of thermometer I know you guys dont need it but us learners it's a great tool so thank you. Would this recipe be ruined if we left out the pineapple? Keep safe keep up the great work

[@clarelashbrook7208]

Another fantastic recipe you two are fab thank you for educating us

[@ZiangsFoodWorkshop]

Thanks

[@theresamccaffery9984]

That looks delicious.

[@ZiangsFoodWorkshop]

It is 😊

[@YelpBullhorn]

You know I'm a big fan of you two and your wonderful creations.... in fact, I'm cooking this tonight... But after hearing you describe McDonald's burgers as delicious 🤢🤢🤢.... I'm beginning to doubt you! 😂

[@ZiangsFoodWorkshop]

Heston bleithal (3 Mitcheln star chef) describes it best, they spend billions to make it taste good, it’s going to taste good, it’s the 1st from of molecular gastronomy, most renounced chefs who aren’t snobs often eat at McDonald’s, even Marco peire white says after a long shift, the Golden Arches are a god send

[@cerb101]

Im gonna do that next week. I have your Satay chicken skewres / Beef and tomato/ Lemon chicken / Barbecue ribs /Battered prawns /and Spring rolls/all prepped for tomorrow night . All out of your book many thanks.

[@inezgriffiths8679]

My next dish to try! 😍😍😍 looking forward to this one! Thanks so much fir the share!,

[@sholjas13]

That does look good, thank you ❤🙋‍♀️☯️

[@ZoltanHercules]

I remember having some king prawns in Capital sauce in this takeaway in Streatham. Phenomenal and I couldn’t work out what that sweet tone was - black treacle! Of course! Bought the book too, going to be cooking up a storm at some point, much to everyone’s dismay.

[@ZiangsFoodWorkshop]

Awesome 😎

[@baileylisk4881]

Hi guys I love your recipes and videos, they make me laugh and make my tummy rumble!! Sorry if this had already been asked a thousand times but I was wondering if the pineapple for the capital sauce is fresh or tinned? Thanks so much! 😊

[@ZiangsFoodWorkshop]

Thank you for your lovely words and it’s tinned in light syrup:)

[@baileylisk4881]

@@ZiangsFoodWorkshop Amazing, thanks so much for the quick reply, you can bet i will be hauling ass to tesco to get that and some potato starch so I can add another one of your recipes to my repertoire! (I have all the other ingredients on hand, including the MSG 👌) I order capital sauce with veg from my local takeaway and it is so amazing, I have always wondered how to make it! Thanks for another banger of a video, you are both Fab 💖

[@baileylisk4881]

Update! I have now made this 3 times since I commented, we absolutely love it, its delicious 😋 I have just written the recipe into my Master Recipe Book ❤ Thanks Again 😊

[@deanharrysmith718]

Just received all my Chin and Choo ingredients in the post, thanks and now it's time to start this recipe

[@ZiangsFoodWorkshop]

Awesome 😎

[@neishagomes8415]

I think my takeaway calls this recipe peking style chicken! It’s so strange because most of the ingredients I usually wouldn’t like such as ketchup and vinegar but it’s actually my one of my go-to mains 😂😂😂

[@ZiangsFoodWorkshop]

Many names :)

[@neishagomes8415]

@@ZiangsFoodWorkshop I know, I read the description and you mentioned it in the video. I was just telling you what my local takeaway calls it, I wasn’t saying that other names are wrong lol

[@ZiangsFoodWorkshop]

Yeah I got that :) hard to convey that in text, I just like to reply to everyone as you’ve taken the time, so it’s fair that we do :)

[@glynn446]

Looks fantastic can't wait to try it 😀

[@gregn8336]

A huge thank you for your videos, they are consistently great. One question - this recipe has a LOT of ingredients; I can't imagine takeaways making this fresh for each order. Is there a shortcut takeaways will use for this dish such as pre-making a large batch in advance, or using a different sauce/marinade as a base like in your Chicken and Roast Pork Chinese Style video?

[@ZiangsFoodWorkshop]

This take less than 1 minutes to make the sauce in a takeaway,so done as needed because it’s no where as popular as the other dishes, if there was a short cut I’d of mentioned it :)

[@livsode5652]

hi guys, could you guys make a takeaway char sui satay please much appreciated☺️hope you guys are doing well sending love and happiness 🥰

[@ZiangsFoodWorkshop]

Yes well will at some point :)

[@livsode5652]

@@ZiangsFoodWorkshop thank so much 🥰

[@MartinvonBargen]

Chippies in Liverpool have OK, Capital and Peking sauce dishes. Some are super sweet, others taste really 'spicy' in a tamarind way and some are a bit more like a yellow bean paste base, Best bit is, they all taste great.

[@ZiangsFoodWorkshop]

Yeah I say that in the description, some place will have all of them on, very hard to describe in words what I mean

[@MartinvonBargen]

@@ZiangsFoodWorkshop Yeah, it's really hard to recommend one of the chippies because they all do a different dish. My fave is the one that has the yellow bean hint to it. Although if I'm feeling tired, I'll go for the sweet AF OK sauce dish.

[@christinamillington2342]

That looks amazing. I agree, I think chicken thigh has much more flavour xx

[@ZiangsFoodWorkshop]

Yes it does!

[@ZiangsFoodWorkshop]

This has many names and is done many different ways, in some place they will only have, peaking sauce on the menu, others will have all 4, in a takeaway where on will have peking sauce and Capital sauce, in another they will have the same, but both sauces have the names reversed. Chinese takeaway cooking with dishes that have many ingredients can vary hugely from [place to place, even in a small town, let alone regionally. This is just the most likely version you'll see. However like we always say we plan to do all main variations of each recipe eventually. Join this channel to get access to perks: kzbin.info/door/ZuRdOmjTkCwi8WlSzv5I8wjoin

[@janaieradbydee7990]

Can you please please show us how to make, salt & pepper tofu/ salt & pepper chilli tofu & shrimp Fried rice?

[@ianmulcrone3090]

Never seen peeking chicken before, but i am used to peking capital spare ribs ... and i love them, but they usually taste hot and sour a bit like the deep fried crunchy beef sauce

[@cardjunkie]

This looks amazing I’m off to the shops tomorrow for ingredients 👍

[@ZiangsFoodWorkshop]

Hope you enjoy

[@ARPC_jb78]

Hi guys love the vids keep up the good work. Our local Chinese takeaway in Peterborough has shredded smoked chicken on the menu. I was wondering if you could show us how to make it. Many thanks.

[@sandstorm3855]

Love you & Mum keep them coming

[@MrSmithBFD]

i love OK sauce i start with oil oinion then add my spices (5 spice and garlic) then add a bottle of lea n perrins sauce then sugar water tomato ketchup then salt and pepper and a lil cider vinigar for acidity.

[@ZiangsFoodWorkshop]

5 spice?! That’s too strong

[@Henry-do1cu]

Would you ever do a video on how beancurd is made takeaway style? Thanks

[@ZiangsFoodWorkshop]

Yeas what type do you mean?

[@Henry-do1cu]

@@ZiangsFoodWorkshop great thanks, I usually get bean curd in szechaun sauce, but when I try remake it the beancurd from supermarkets is just nothing like it. Any type would be great, thanks :)

[@catherineboyce8292]

Just made the Capital Chicken which was gorgeous but I’m allergic to pineapple so had to leave that out. It was definitely missing that sweetness so any substitute suggestions for next time …. ??? You’re both FAB ! 🫶🏻

[@fattmatt200]

Really recommend the spider utensil, I use them all the time and they cost about £4. Great recipe.

[@ZiangsFoodWorkshop]

Yeah there’s so cheap in many shops :)

[@vanessadaniels400]

Love Mum cleaning around you, that’s so me! Lol xx

[@ZiangsFoodWorkshop]

😂😂😂😂

[@Slimebouncy]

Wow 💖💖💖 is looking so nice and amazing 💝💝💝👌

[@ZiangsFoodWorkshop]

🙂🙂🙂🙂

[@catniplightpaw]

that looks lush, will be giving it a go! Is there a version without the batter, our local does fried chicken or beef or both in Cantonese sauce, chef’s special, we had the beef but it wasn’t in batter.

[@ZiangsFoodWorkshop]

Yeah you just coin the meat as you would for black for example then do the sauce steps if that makes sense

[@WorldOfLumi]

Hey, love you videos!! QQ, Is the sauce ingredient list the amount for one person as well, as you gave that caveat for chicken ingredient list? Also, is this the same capital sauce you'd normally find on ribs? Thanks!!

[@ZiangsFoodWorkshop]

yes its for one

[@brianjameson8261]

Excellent entertainment...well done...

[@ZiangsFoodWorkshop]

Thank you 😊

[@shaundowningsd]

Another great video guys. Just a quick question, do you have to season the new wok you are using. Looks lovely and shiny. Thank you

[@ZiangsFoodWorkshop]

Thank you 😊

[@dawnduggan3778]

Love you sod the rest

[@ZiangsFoodWorkshop]

Thanks 😊

[@carolc381]

Thank you for this. 💕 We had it last night from our local takeaway because it is one of our favourites. Then wow your recipe came up just now. Will be doing it next weekend. 2 questions - do you reuse frying oil or throw away? If I can't get MSG (thanks for info links) will it taste the same? Thank you. Buying your book ❤

[@ZiangsFoodWorkshop]

You can reused the oil :)

[@rogersimons4601]

looks great one ill try for sure thanks guys keep up the good work

[@ZiangsFoodWorkshop]

😊😊😊😊

[@duncansmith86]

You should use this wok for all your videos ❤

[@ZiangsFoodWorkshop]

We actually prefer non stick at home

[@ryancross6425]

That looks amazing, I'll give that a go... cheers me dears

[@tracymaxwell11]

My local takeaway does a dish called Chicken Cantonese style in oyster sauce and I love it but I've never been able to replicate it. It's a whole chicken breast that's been sliced. It also has ham, chinese mushroom, babycorn and king prawns in an oyster sauce based gravy. The chicken breast is coated in a batter but like I said I can't seem to get it right. Is this a dish you're familiar with? I haven't seen it on any menus of other takeaways in my area. Usually chicken cantonese style is a sweet and sour sauce. P.S. And yes i did use MSG lol

[@ZiangsFoodWorkshop]

I will look into this!

[@nnniiiaaallllll]

To quote Idles - Not a single thing has ever been mended. By you standing there and saying you're offended

[@ZiangsFoodWorkshop]

Yes

[@ryanricardo]

Got my plate ready 🤗🍽

[@ZiangsFoodWorkshop]

Hahaha yes brother :)

[@aelthric]

Awesome as always 👍😃👍

[@ZiangsFoodWorkshop]

Thank you :)

[@SkullyRox]

Oh heck yes! I’ll be doing this for sure!

[@ZiangsFoodWorkshop]

Haha always nice to read comment form you :)

[@TonysComfortKitchen]

Looks great guys. I do like the look of that wok, but couldn't find the link you mentioned in the description

[@TonysComfortKitchen]

OK found it on your last video

[@CarlosFandango73]

Another great vid. You two make me laugh. Oh and do you make dumplings in your book? Thanks.

[@ZiangsFoodWorkshop]

No there are no dumplings in the book :(

[@danhoskins5813]

This isn’t related to this dish but I thought this is your most recent vid so someone is more likely to reply. Whenever I cook chow mein the noodles always seem to stick to the pan even after I have rinsed them. Do you know any ways to prevent this ?

[@ZiangsFoodWorkshop]

You’ve ether over cooked them or you need to season your pan

[@kai_johnsonn]

Hello, I have a question for a possible future video: How does one decide on which takeaway they should order? The online reviews for pretty much all places on Just Eat, Uber Eats and Google range from 0 stars to maximum stars - some think a place is great, others think it's absolutely awful. Considering that you run your own food outlet, in your professional experience, what advice can you give on this? Which reviews should customers look out for and which reviews should they ignore when deciding where to go to eat? Also, as I am sure you know, some places are way more expensive than others. One example being that Smoked Shredded Chicken can be £4 in one place and £6.50 in others. Is the food quality generally better in restaurants where the food is more expensive? Thankyou!

[@ZiangsFoodWorkshop]

At the end of the day, it’s all subjective, just because most people like one doesn’t mean you will :)

[@bazdvd]

just a heads up that some of the amazon links are for products that are currently unavailable. Keep up the great work guys

[@ZiangsFoodWorkshop]

Thanks for letting me know

[@DjJDtech]

shortcuts in the takeaway are shortcuts at home. Embrace the shortcut

[@ZiangsFoodWorkshop]

😊😊😊

[@garth56]

I can't find that little spider you used in the video. I have 3 large spiders but I'd love a small one like the one you used in the video could you possibly post a link????

[@CreateVision]

Both of you on top form again. Excellent vid. I can’t believe I’ve had this in my possession all this time and never tried it 🙃 I’ve got LKK seasoned rice vinegar. Would this be OK or would it not taste right?

[@ZiangsFoodWorkshop]

😊😊😊😊😊😊😊

[@professionalidiots101]

Gonna try that method of batter!!!

[@ZiangsFoodWorkshop]

Please do :)

[@JasonQuackenbushonGoogle]

in the us these ingredients minus the HP sauce which doesn’t exist here would probably be called Sweet & Sour sauce. is there something called sweet & sour sauce in the UK or is that just a difference in naming in the US?

[@ZiangsFoodWorkshop]

yes, we have a few videos on it :)

[@saraheyad8930]

Omg you have a lovely mom 😍

[@ZiangsFoodWorkshop]

She is the best

[@elizabethsmith3793]

Ohhh I'm hungry now

[@ZiangsFoodWorkshop]

😊😊😊

[@elizabethsmith3793]

@@ZiangsFoodWorkshop I actually went to Chinese shop in Southampton and bought some bits. It's great. So much to choose!

[@TapDancerDood]

Chin, no link here for the garlic puree...

[@ZiangsFoodWorkshop]

I’ll fix that ASAP

[@anitalaw1156]

Hello. Could i use syrup instead of treacle, or just sugar. Thank you. ❤❤

[@ZiangsFoodWorkshop]

No you need that deep flavour

[@rsa420]

Oh another one for the books

[@peeps2506]

Looks great will defo try btw my name is Peter not Petter as on your credits not complaining just letting you know my friend 😀

[@ZiangsFoodWorkshop]

Haha sorry, I have to pyshcially type them out as youtube doesn’t all me to copy and paste the names, so my bad

[@richtea3302]

Quick question. Wondered if you can help me find a portable electric hob like the ones you use in your videos. I'm needing an extra cooking source which has a continuous heat instead of those ceramic hobs that go hot/cold/hot/cold, but they need to be compatible with all my Aluminium cookware. Struggling to find anything of quality which is not magnetic induction. Love the book and vids btw. Stay safe

[@ZiangsFoodWorkshop]

Induction needs iron to work as it uses magnets

[@allanrobertson8909]

How would I make this using the Colmans O.K. sauce from your website?

[@ZiangsFoodWorkshop]

Add just add 1 1/2 table spoons to the mix :)

[@allanrobertson8909]

@@ZiangsFoodWorkshop thanks! So I don't need to take anything out for it?

[@livingwithaninja3207]

How's it going fam.💪🏻.I'm going to go traveling on my bike this year hopfully,what dishes would you recommend for 'camping/on the move' style of cooking?

[@ZiangsFoodWorkshop]

Chow mein, easy as hell to prep and noodles are dried so easy to carry

[@livingwithaninja3207]

@@ZiangsFoodWorkshop on it bro.. BBQs are good but just normal boring camping food..get the chow mein out then watch others wish they had it 😂😂 nice one bro

[@herby220871]

Definitely be doing this can you do steak in bean sauce plz

[@ianmulcrone3090]

Dont spose you could do smoked chicken? My local takeaway doesnt do it, its further away but i miss it, its usually red, its sweet and smokey, like chicken sweets

[@ZiangsFoodWorkshop]

At some point yes :)

[@kevinjones7732]

Had a crack to tonight. Spot on. Shame Adsa sold out of custard power. I'll just to have to do it again I suppose 😅

[@ZiangsFoodWorkshop]

Awesome :)

[@shenlun]

I would love you to please recreate claypot rice

[@ZiangsFoodWorkshop]

We will do one at some point :)

[@jamesw7624]

Check out a channel called taste show its a Chinese masteechef cooking lots of dishes which look amazing. I presume its all traditional Chinese food. Loving your videos by the way 😊

[@ZiangsFoodWorkshop]

Thanks, we actually cook a lot of traditional Chinese food in our restaurant

[@jamesw7624]

@@ZiangsFoodWorkshop would love to see some videos in the future 😋

[@luks7305]

Chin what are your favourite instant noodle pot?

[@ZiangsFoodWorkshop]

Beef and Tomato #badmannoodle

[@E-A-Z-Y]

The exposure is turned up too high. I love Peking sauce, the best one for Crispy Beef 😋

[@ZiangsFoodWorkshop]

It’s actually emblem turned down in software, our light only do burn your eyes out bright

[@duncanmit5307]

💜💜💜👍👍👍👍

[@ZiangsFoodWorkshop]

😊😊😊😊

[@WeRemainFaceless]

Tried this recipe, far too much vinegar in there. It was really sharp and not nice at all.

[@ZiangsFoodWorkshop]

Thanks for the feed back, maybe you added to much as this is the 1st time anyone has said that, however everyone tastes differ, so what’s to sharpe for someone, it’s sharpe enough for someone else 👍😊

[@mariohoogers666]

I wish you had a digital version of your cook book for sale, been trying to order one for a while but you don't ship to Belgium 😞

[@MandoHalrissian]

They won't be doing a digital version because they get pirated

[@ZiangsFoodWorkshop]

What mando said is true but we will be reinstating international shippping in the next few weeks

[@ZiangsFoodWorkshop]

We are now shipping the cookbook internationally! buy here www.chinandchoo.com/shop

[@feelinwoozy]

Is the induction hob for the wok a good investment?

[@ZiangsFoodWorkshop]

Yeah, I wouldn’t use it in the videos if it wasn’t worth it, but we haven’t long term tested it, we’ve had it for about 2 months and it’s amazing, the buffalo flat ones are really good, had them working commercial for years and no real problems, after about 4 years they do pack up, but there cooking 10 hours a day 6 days a week, home use they should last decades

[@Zillie001]

what is the diameter of the wok used in the video? thanks;)

[@ZiangsFoodWorkshop]

32 I think

[@golfboy7438]

Chin why don't takeaways use chicken thigh? Is it because it's way too much hassle taking the skin off and bone out

[@ZiangsFoodWorkshop]

Because historically English people don’t like it

[@golfboy7438]

@@ZiangsFoodWorkshopthanks, all I ever see on cooking videos is that thigh is better than breast, personally thigh for me is of a slimy texture with all that fat and vein 🤭😂

[@ZiangsFoodWorkshop]

Yeah most chefs agree that thigh is a better meat, but like you said, most English people do t like it and there is nothing wrong with that, liking what you like is all part of cooking, there is no snobary here :)

[@svenkamog2232]

Got some steam! that looks a little dangerous if one has a small kitchen I bet.

[@ZiangsFoodWorkshop]

Yes but most people have extractor fans, it’s a legal requirement in the uk