Ziangs: Hot and Sour soup Chinese Takeaway recipe (not traditional recipe)

[@ZiangsFoodWorkshop]

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

[@bulaboo]

Got my book and I absolutely love it. Just what I have been looking for, for many years. Thank you both for your time with the video's and the book.

[@ZiangsFoodWorkshop]

Brilliant so glad you like it 😊😊😊

[@jasonhollis3302]

I missed you guys, glad you are back :)

[@ZiangsFoodWorkshop]

Hopefully be getting more done soon :)

[@lookingfordiscovery]

@@ZiangsFoodWorkshop been missing you guys too :)

[@ZiangsFoodWorkshop]

nice to be back but the whole delivery misshap with hermes took all my spare time up

[@themoo7803]

Nice to see a vid again. Got my signed book a few weeks back and love it - you’ve both done a great job with it! Best cook book I’ve ever bought - my sis-in-law now has a copy on order. Got some of your lucky boat noodles also and looking forward to trying those. Keep up the great work!

[@ZiangsFoodWorkshop]

Awesome, its brilliant to hear comments like this from long time subscribers 😊😊😊

[@themoo7803]

Ziang's Food Workshop lol - I remember saying well done to you both when you hit 2k subs! You’ve done great with the channel

[@ZiangsFoodWorkshop]

yeah I remember :)

[@bournemouthbill7764]

I don’t care about all the negative comments, I followed this and you have nailed it! Simple is best. Well done you!

[@ZiangsFoodWorkshop]

Thank you 😊😊😊😊

[@CreateVision]

I made this last night. Added carrots, bamboo shoots ,char Sui, chicken and prawns. Left out the mushrooms and tomatoes! Put more paste in and added chillies. It was delicious. Nothing like my local. This one is light and more fragrant. I think the reason why people are saying it’s different to their local is that theirs and mine make Peking Hot & sour soup. It’s made from chicken stock, rice vinegar, ketchup etc and is thickened with corn flour or potato starch.

[@ZiangsFoodWorkshop]

Sounds great!

[@CreateVision]

@@ZiangsFoodWorkshop I took your advice and added more paste and chillies 👍 It was the perfect starter along with chicken satay skewers 😍 Did enough to feed the street so I’ll be eating Chinese all week 😂🤣😋

[@stevebrannan4966]

Hey guys. Asked for the book for Christmas..... And got it!!! Can't wait to start cooking. Happy cooking ♥️

[@ZiangsFoodWorkshop]

Brilliant 😊😊

[@fattmatt200]

Don't forget the other favourite, chicken and sweet corn soup

[@ZiangsFoodWorkshop]

Already filmed and uploaded over a year ago :)

[@fattmatt200]

Doh!!!

[@markrothwell2541]

Book arrived!!!! Absolutely superb!!! Can’t wait to get stuck in!!!! All the best to you both for the year ahead!!!

[@ZiangsFoodWorkshop]

Glad you like it :)

[@henrietadale5079]

Thank you so much for the recipe! This is such a fantastic channel 🥰🥰🥰 would you be able to make another version of the soup called hot and sour that is a little dark and has bits of aromatic pork in it too? Thank you 🥰🥰🥰🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻♥️♥️♥️♥️♥️♥️♥️♥️♥️♥️

[@ZiangsFoodWorkshop]

Yes 😊

[@camvin575]

Can somebody tell me what MSG adds to the dish? Does it thicken it? Does it add flavour etc? That's all I'm wondering as their must be a reason it's added.

[@ZiangsFoodWorkshop]

It’s a flavour enhancer like salt

[@adrianmarson6910]

I don't care what anyone says, hot and sour soup is the best tasting soup in the world, bar none 👌

[@shaundowningsd]

Thank you for another great video. You two are absolutely adorable. Always makes my day when you're videos pop up in my notifications. Much love to you both x

[@ZiangsFoodWorkshop]

Thank you so much 😊😊

[@killerfunghoul3948]

Oooooh that’s a fancy arsed version of hot and sour soup. Up here in Scotland it’s thickened and definitely doesn’t come with tomatoes in it. It usually got bamboo shoots, thin strips of carrot char Sui pieces and overall tinged brown from what I take it is soy sauce. It’s also fairly vinegary with little slices of chilli floating around in it. And I bloody love it 😁👍🏻 This though looks interesting, I’ll have to see if I can get that paste and give it a bash. If you would do the other version it would be greatly appreciated you lovely people. 😁

[@ZiangsFoodWorkshop]

Its one thats very different where ever you go, this is just the most likely version youll get, of course we are only speaking from our own experience :)

[@reaneya]

I'm in Anglia and to me it looks like the remenants of the pan are used in it.

[@Alan-lb8ef]

Yeah I also live in Scotland and ours is definitely the more authentic thickened version. Tom yum soup is a totally different thing 😅

[@bruce1772]

I shall be making this verry soon, thanks for the link I couldn't find it but obviously I had previously seen it because I had liked it before.

[@ZiangsFoodWorkshop]

😊😊😊😊

[@moviereviews541]

Hey mate 😊 one of my favorite things to order is the hot and sour soup! Good to see you guys in another great video 😁

[@ZiangsFoodWorkshop]

Thank you, glad to be back :)

[@Mark_Lacey]

Hi guys and Happy New Year 2020. Glad to see you back on KZbin, enjoy the videos, the banter & cooking. Probably won't cook this one though as hot & sour soup was never a favorite of mine in the UK. Also - please - this isn't tom yum goong (which is a favorite of mine). Looking forward to new videos and Chinese New Year next week..regards from Thailand. PS Good luck with the book.

[@ZiangsFoodWorkshop]

Thank you and your right its not ture tom yum :)

[@reginavaquero2783]

I got to try this one, my local chinese puts eggs, peppers, and it has like a marinated pork or something and some cut fresh chillies? It is also less red, but I absolutely love it.

[@ZiangsFoodWorkshop]

That’s a different recipe but thanks for reminding me of it! Will shoot a video on it :)

[@reginavaquero2783]

Oh that's great! ❤️

[@EddieSpaghettiFN2]

That book was worth every penny! Opened mine on Christmas Day and did turkey and sweetcorn soup followed by turkey chow mien on Boxing Day 👍🏻👍🏻

[@ZiangsFoodWorkshop]

Brilliant 😊😊😊

[@biggusunitus]

Just made this - magic!!!! Love it. Been looking for a UK takeaway style hot and sour for ages - this hits the spot.

[@ZiangsFoodWorkshop]

Brilliant, glad we could help :)

[@pinnacletraining9097]

Can you put up a recipe for gravy? I'm in Scotland, it's dark, thick, sweet and savoury. Sometimes a thinner version is used to coat the chicken before its put on top of chicken fried rice.

[@ZiangsFoodWorkshop]

I will look into it :)

[@helenat7794]

There's another guy called Khoan Vong who does Chinese takeaway recipes on KZbin and he's got a video for Chinese gravy on his page

[@rickysteven1990]

@@helenat7794 he's better waiting for these guys .

[@wezzlefish]

Only discovered this channel last month but have been trying out a few of your recipes from YT & they've all been bang on. Deffo getting the book. You'll have to come up with a special dish to celebrate 100K subs in a few months :D

[@ZiangsFoodWorkshop]

Thank you and yes we have a few ideas :)

[@KevinArdala01]

I'll be having a go at this one! I've actually been looking for a type of hot n sour soup for 20 years, it's not this one or the other standard one, it has a very strong smell to it, but tasted great! I only ever found it at a single takeaway but they moved. I'm always surprised other takeaways don't sell it, or that the recipe doesn't appear to exist anywhere. 🤔

[@Gladiator333166]

Where can I buy the Tom Yum instant hot and sour paste from,I can only see international sellers online...Cheers in advance 👍

[@ZiangsFoodWorkshop]

Try amazon but in a few weeks it will be on our webstore when it back up and running

[@Pwecko]

I get it from WH Lung in Liverpool, but I'm sure most Asian supermarkets will have it.

[@Gladiator333166]

Pwecko where in Liverpool I'm a scouser from Knotty Ash,I know we have a Chinese supermarket in Kenny and town by Chinatown...Cheers in advance 👍

[@Pwecko]

@@Gladiator333166 It's on the corner of Great Howard Street and Blackstone Street. You can't get in from Great Howard Steet at the moment because of road works. You need to approach along Blackstone Street. Here's the FB page. They don't have a website. facebook.com/pages/WH-Lung-Chinese-Supermarket/148679191835327 The restaurant upstairs, Tai Pan, is really good. I often go there for dim sum.

[@ZiangsFoodWorkshop]

Check out my daily vlog channel where you'll see all the behind the scene stuff and my life in general, link here kzbin.info/door/PX4joKxkOVMqiN7kW0kzGg

[@NicTrades]

I got given your cookbook for christmas and I love it thanks x

[@ZiangsFoodWorkshop]

so glad you liked it :)

[@nathanclarke6539]

She is so adorable your mum I love your videos and love your channel I've learnt so much from watching your videos

[@ZiangsFoodWorkshop]

Thank you and mum is awesome :)

[@allotmentsianthechef3470]

Nice one guys i will give it a try especially this cold wether we are getting keep the video going many thanks ian the chef x

[@ZiangsFoodWorkshop]

Thanks, doing another soup soon and it is cold out side!

[@insomniagamer4638]

Quality video as always! I saw this in the book and thought it looked nice, thanks for the vid to go with!

[@ZiangsFoodWorkshop]

Thank you 😊😊😊

[@ianmiller865]

happydays your back.yipppeeeeeeeee. got to love msg, i never cook chinese without it thanks to you guy and makes all the difs

[@ZiangsFoodWorkshop]

No worries 😊😊😊😊

[@jamiedunu7360]

Had this from my local takeaway for the first time it was amazing but it had pork in it can you put any meat in you like?

[@ZiangsFoodWorkshop]

Yes 😊

[@seanking612]

Hey guys got my book thank you it's excellent. I'm making Hong Kong's sweety and sour prawns. Once theyve been part cooked and frozen for later use do they need defrosting or straight in the oil frozen? Many thanks love you guys

[@ZiangsFoodWorkshop]

Best is defrosted as it will be quicker :)

[@lebagel]

What is Tamari soy source like? Is it like dark or light soy sauce? Does it belong in takeaways?

[@ZiangsFoodWorkshop]

It more like light soy, but is more vinegary

[@jeffkidd3083]

Hi, love your channel. We used to have a takeaway in Brampton Brierlow near Barnsley called San San takeaway. They have unfortunately closed in the last year and now changed hands. They used to do a great dish called Special with Fresh Chilli (pork, beef, chicken, king prawn), really spicy, never found it anywhere else. Loved it with Singapore fried rice. The new owners tried recreating it but it was now fruity and the meat/ king prawns battered which it never used to be and wasn't as good. Would you be able to recreate it please? I miss it😢many thanks 👍

[@jayr7861]

I love your channel you do some great dishes. But could you please put a list of ingredients in the description? Cheers

[@ZiangsFoodWorkshop]

We would if we didnt have a book we sold, doesnt seem fair to the people that have purchased it :)

[@fredMplanenut]

The book is very entertaining and the cooking is good too, well done.

[@ZiangsFoodWorkshop]

Thank you :)

[@limeymk6]

Is there a reason you didn't use the poaching liquid instead of plain water?. I live in Canada and your book is with my mother in law until I visit later in the year, can't wait to get it

[@ZiangsFoodWorkshop]

Yeah takeaway won't use that water as there isn't enough of it for the amount of dishes they will be cooking.

[@GordonjSmith1]

Nice. I often add a bunch of fresh chopped corriander. I also make the same soup with a can of coconut milk, and Thai basil leaves. Either way your tip about cooking the chicken (temperature, and chilling off before cutting) is really helpful. My thanks.

[@ZiangsFoodWorkshop]

Sounds lovely!

[@AndrewMorganWatches]

Watching this eating chicken fried rice and chow mein from your recipe, thanks for the education and the entertainment!

[@ZiangsFoodWorkshop]

no worries at all! really happy we could help :)

[@sambomcl]

Missed you guys! Loads more please. Will definitely be trying this as soon as I get me some Tom Yum paste! Thank you.

[@ZiangsFoodWorkshop]

We will :)

[@YorkshireBeanie]

Off to the chinese supermarket in leeds today (30 miles from me!) to get some supplies from the shopping list in your book ;) pure dedication!

[@ZiangsFoodWorkshop]

hahah amanzing :) make sure you let us know how you get on :)

[@YorkshireBeanie]

Ziang's Food Workshop will do! We made chicken fried rice the other night, tasted pretty good! With a few tweaks It will be even better!

[@SuperIndiedrummer]

Hi guys myself and my partner bought your book for each other at Christmas so we have 2! Lol This recipe is great but can I ask is it egg some take aways add to the soup to get those 'bits" (if this makes sense?)

[@ZiangsFoodWorkshop]

hahah that actually happened alot over christmans :) and yes its egg, same way to do it as making chiken and sweet corn soup :)

[@SuperIndiedrummer]

@@ZiangsFoodWorkshop 2 great minds and all that lol Loving the channel ...you and your mum are brilliant 👏

[@chloedevereaux1801]

mmmmm yum.... what's the soup that has egg white in it so it goes kinda slimy? is it chicken and sweetcorn? my brain is failing old age lol

[@ZiangsFoodWorkshop]

yes :) chicken and sweet corn soup, done that video already :)

[@chloedevereaux1801]

@@ZiangsFoodWorkshop yum.my faveorite chinese soup :P

[@user-ny6xl8jc1h]

Where can we buy this paste in U.K.? Please can you link your pls e of purchase?

[@ZiangsFoodWorkshop]

Any Chinese supermarket

[@emilyharris7451]

I love watching these two the mum is so funny and cute and they work together so well love it 👍

[@ZiangsFoodWorkshop]

Thank you, mums is amazing 😊😊😊

[@maxwhite8470]

Can we please have an update on this recipe 🙏

[@misterelv]

I don't normally subscribe to anything, but I found you easy to watch. Do you guys have a restaurant?

[@ZiangsFoodWorkshop]

Thank you and yes we have 2 chinese-malaysian street food restaurants :)

[@misterelv]

@@ZiangsFoodWorkshop I'm looking them up now!

[@swordwaycom]

I think your videos are both entertaining and informative. I hope you make more videos.

[@ZiangsFoodWorkshop]

We are making videos still :)

[@grahambass7187]

Great video, love this and looking forward to trying it out.

[@ZiangsFoodWorkshop]

Let us know how it goes :)

[@xKellogsx]

This looks delicious! Thank you for sharing another great recipe. Wondering if you have one for Kung Pao Chicken?

[@ZiangsFoodWorkshop]

Weve already done a kung po, you can modify it for beef :)

[@richardbryant3169]

Love hot and sour soup, shouldn't it have egg beaten in to it at the end though?

[@ZiangsFoodWorkshop]

Ive personally never seen ot with egg drop in it, but im sure some places will:)

[@MrDBT85]

You two might be one of the few channels that are now on my "instant watch" list. Hopefully you didn't lose out too much with the Hermes fuckups over xmas!

[@ZiangsFoodWorkshop]

Thank you! Means alot to hear and we lost our massively, chalk it up to experience:)

[@sbrownson6155]

American style hot and sour is so different. I can't wait to give this a try. Looks amazing.

[@ZiangsFoodWorkshop]

This isn't real hot and sour soup, many places in the UK will do the version you know, but id say 60-70% here will make this :)

[@thefoodlife7535]

Just tried, your right more paste was better, my local used this paste as ive seen it on the shelf and the flavour is similar

[@ZiangsFoodWorkshop]

yeah this is a cheap version, there is a more traditional version, but most place won't serve that, as you can tell by the comments about 3% know this is right and the rest know this as hot and sour soup.

[@carlnunn1]

Just ordered your cook book signed can’t wait to get hold off it xxx 😘

[@ZiangsFoodWorkshop]

😊😊😊😊

[@bkr_418]

In my family we love soup. So two for the wish list (I already mentioned elsewhere won ton soup, my favourite) and my wife loves Tom Yum soup. Have you done Tom yum already somewhere? Haven’t found it yet. Keep up the great work, recently became a patron, your doing great work sharing all this 👍

[@ZiangsFoodWorkshop]

This is pretty much the same thing :) just Chinese call it hot and sour

[@bkr_418]

@@ZiangsFoodWorkshop yes, I realised after watching it, as you use the paste. Thank you for sharing this recipe :)

[@garryf13]

Great video again guys any chance you could do a video on gravy sauce for putting over rice dishes etc etc etc 👍👍👍

[@ZiangsFoodWorkshop]

Yes we will, at some point, but there are so many different version it hard to choose which one

[@Beardychiel]

Gotta try this one. Totally different to the trad one I knew, as you say, so it'll be cool to try.

[@ZiangsFoodWorkshop]

Its amazing, try as soon as :)

[@kalodner666]

Sure I've had hot and sour soup with a little egg in it also as one of the previous comments says , we normally get a few bamboo shoots and a slight vinegar taste too. This looks really tasty and easy to make I may try it soon :) Love the videos, Won Ton soup one day perhaps? ;)

[@ZiangsFoodWorkshop]

Thats the actually version that we will do at some point :) for the moment were just doing the bog standard version of everything, then we will do the best recipes for them all :)

[@kalodner666]

@@ZiangsFoodWorkshop Ah right ok, look forward to them all :)

[@chloedevereaux1801]

yay your back..... happy new year guys.....

[@ZiangsFoodWorkshop]

happy new year :)

[@willseabrook8500]

Where do takeaways learn to cook these recipients if it’s different to traditional food?

[@ZiangsFoodWorkshop]

Great question, will cover this in a QnA we are going to be filming

[@professionalidiots101]

Looks great!!! I had manchow??? Soup once and loved it.

[@ZiangsFoodWorkshop]

Manchow? Ill have to ask mum what that is

[@betterthantelly2993]

Mmm looks lovely thank you both.

[@ZiangsFoodWorkshop]

No worries :)

[@chirsaldridge8581]

Already tried this from the book and its very much like my local, so I have to disagree with the people saying its not.

[@ZiangsFoodWorkshop]

Thanks, but there not wrong, some places will do the "real" version, but most will do this, as it's cheap and quick

[@NoNonsenseJohnson]

Patiently waiting for the chilli oil recipes and reviews 👊🏽👍🏽🙂

[@ZiangsFoodWorkshop]

Won't be for a while as only 2 people have asked for it, but the review will be not next video, but the one after.

[@christinamillington2342]

That looks amazing 👏 😍

[@ZiangsFoodWorkshop]

❤️

[@chrishewitt4220]

New video yeahhhhh! Loving it.

[@ZiangsFoodWorkshop]

😊😊😊😊

[@spongey76]

glad you guys are back please forget the losers comments you always stipulate that what your cooking is not the best or most authentic much love you two

[@ZiangsFoodWorkshop]

Thank you, and it's so annoying though, because you know there thinking they know it all hahah

[@larryc9617]

I love your mum, i would love to work with her for a day, i bet shes a laugh a minute, what a lovely down to earth woman :-) thanks for all the tips and recipes, i love chinese food and although being a lazy sod i would more often than not get takeaway its nice to know that i could make my own now with the help you give :-)

[@ZiangsFoodWorkshop]

Lol shes awesome and im lazy too, if i want one on a day off, ill order it 😂

[@ro63rto]

Saved to favourite to follow later today. Thanks

[@ZiangsFoodWorkshop]

Please do 😊😊😊

[@Ghostlyvr93]

absolutely love these video x

[@ZiangsFoodWorkshop]

Thank you :)

[@silarin9917]

Love the content you both put out. One question i keep asking, sorry if you covered already in a video. In a lot of recipes you say 1 desert spoon, is it the 10g/ml as you generally say a desert spoon and then use one of the Chinese style spoons, no idea if they are the same size. Cheers

[@ZiangsFoodWorkshop]

No we use western dessert spoons :)

[@silarin9917]

@@ZiangsFoodWorkshop Thanks for clearing that up, 10ml it is then :)

[@Cyberduk1979]

Great channel, when you gonna do crispy aromatic duck?

[@ZiangsFoodWorkshop]

We may do it for a special, like if we ever reach 100k subscribers

[@Cyberduk1979]

Ziang's Food Workshop oh man! Keep up the good wok! 😉

[@raydanschofield3542]

good vid, just catching up, and the spicy fine noddles were like a curry, made with beansprouts and onion, and noodles could you reply with the recipie please, or make vid on it,

[@ZiangsFoodWorkshop]

sounds like singapore chow mein

[@1971carmichael]

hey chin{ricky gervais chinese version} and choo had a case of flu bug so not been up to much suspected manflu so chin u know it was bad...lol..anyway im back in reality now cooking up some mighty fine recipes you have posted..love them all...choo i have decided you are a reincarnation of a sabretooth tiger lol when i finally come down to your place ill make sure i have offering of chicken feet but im not gonna watch you eat them haha..going to order your book but was wondering if you can sign it for me itll be the icing on the cake....best wishes bonjoir till next time....

[@ZiangsFoodWorkshop]

Hahaha i know exactly what you mean, we have signed and non signed copies available on the webstore :)

[@kevinjames2424]

Brilliant video. You's are amazing

[@ZiangsFoodWorkshop]

Thank you 😊😊

[@rum51]

So nice ! Thank you xxx

[@ZiangsFoodWorkshop]

No worries :) xx

[@normaness9538]

very nicely cooked but i have never had a hot a sour soup made with these ingredients

[@ZiangsFoodWorkshop]

Its a very basic version :)

[@achtungpanzer5802]

Looks blinking lovely! Made me feel hungry :)

[@ZiangsFoodWorkshop]

Im always hungry 😂

[@impliedpresence]

Love Hot and Sour John ;-) Can finally make my own - thanks again

[@ZiangsFoodWorkshop]

😊😊😊

[@Pwecko]

This looks nice and I'm sure it tastes good, but I have to agree with others who have said that it's not like the hot and sour soup I've had from takeaways and restaurants around the country.

[@ZiangsFoodWorkshop]

beg to differ, but like we say it can change alot, for example our singapore chow mein isn't like singapore chow mein in some place, even chow mein, one place it wet, onther its dry, some add veg some don't, some use dark so others wont

[@davidl5365]

Happy new year guys ..

[@ZiangsFoodWorkshop]

Happy new year! 🎆🎆🎆

[@mixerD1-]

Excellent as ever guys!! 😁😁

[@ZiangsFoodWorkshop]

Thank you 😊

[@rfnrgj]

Happy new year both of you from me and mine😙😙😙😚

[@ZiangsFoodWorkshop]

Happy new year to you too 😊😊😊😊

[@davidyoules9568]

Champion" I went the extra mile and added chilly garlic ginger to the dish it was excellent.

[@ZiangsFoodWorkshop]

Ooowww sounds nice!

[@admiralbees1690]

I haven't tried that brand of Tom Yum paste. I buy Mae Ploy but it's not great... Thanks for the tip you magnificent bastards. When are you going to do the chinese 'gravy' that some places put on special fried rice? Not a fan my self but my mum loves it.

[@ZiangsFoodWorkshop]

Thanks you 😂😂 and were trying to decide what version bevause there are sooooooooo many graveys

[@admiralbees1690]

What about a personal favourite? Or a video about a couple of different variants?

[@johnyinnit]

12:37 Hi Choo! Another great video thanks guys!

[@ZiangsFoodWorkshop]

😊😊😊

[@m6nster1965]

Definitely going to try this one, I really like spicy food.

[@ZiangsFoodWorkshop]

If you like it spicy we suggest to add more chilli :)

[@marky437]

the amazing hot and sour soup.......Love this soup always a fav from the takeaway even when I was a young teenager lol

[@ZiangsFoodWorkshop]

Its really good :)

[@heydougphotography6112]

Great video 👍 Okay....is msg really bad for you? Definitely going to try this recipe

[@ZiangsFoodWorkshop]

In short no, i have a small chapter on debunking the myths, poor science in thr 70s was to blame, but mordern science has proven it to be safer than salt, fat and sugar

[@SirReginaldBlomfield1234]

MSG forever, what's not to like. In all my decades we've all been told everything is bad for us so why worry. Apparently I should've died in 1974 !

[@isyt1]

This looks exactly how my local Thai (Paisley) makes this but without the bean sprouts.

[@ZiangsFoodWorkshop]

😊😊😊

[@Legoman559]

could you sous vide the chicken instead of poaching?

[@ZiangsFoodWorkshop]

Yes you could :) would be better

[@clarebear027]

Your mums brilliant, vids wouldn't be the same without her, love all your recipes so far che che 😄 would also love to hear any keto versions

[@ZiangsFoodWorkshop]

shes awesome :)

[@sofahousechurch8266]

It's just gotttttttta be crispy

[@ZiangsFoodWorkshop]

😂😂😂 i will work on crispy soup for you the next time your in 😂😂😂

[@PaulEcosse]

Oh yes, my favourite. Have to say I agree with Choo re. the skin. Crispy is good but I'll take it any old way. Yumyum.

[@ZiangsFoodWorkshop]

😂😂😂 makes me feel so werid

[@caspardavenport743]

PLEASE DO DRY SALT AND CHILLI RIBS PLEASE PLEASE PLEASE

[@caspardavenport743]

Or send me a recipe and method :) thanks

[@ZiangsFoodWorkshop]

Ill add it to the list of things to film

[@hana198624]

I just ordered a copy of your book

[@ZiangsFoodWorkshop]

Thank you, hope you like it 😊

[@maxwhite8470]

Msg massive watching old vids

[@chloedevereaux1801]

if you want a clear broth, make it like a consomme..... take all the bulk out so just stock in pan and slowly whisk 2 egg whites in ... :D

[@ZiangsFoodWorkshop]

Nice advice 😊😊

[@spoons2007]

Looks yum 😋.. please make sweet chilli chicken 😍

[@ZiangsFoodWorkshop]

Ill add it to the request list