Ziangs: how to cook Chinese takeaway chicken foo young

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Here is how to make the classic Chicken foo young, which is basically a Chinese style omelet. I say half a tea spoon of salt and MSG but I mean 1/3, 1/2 would be like eating sea water lol.
Me and mum will be recording really short videos on basic stuff as some of you have asked how to use things like corn starch, how to boil chicken etc.
At 1000 subscribers we will be showing you how to make crispy beef to say thanks.
Please if you make anything for our recipes send us photos! and get yours at then end of our videos. Thanks to everyone who send some to us. Email them to [e-mail]
Here are links to products we recommend and that we use in our videos
Amazon Affiliates
Wok, good all round non-stick: amzn.to/2AYRo5Y
Pre-Seasoned Cast Iron wok: amzn.to/2HtsgtU
High end wok we use at home: amzn.to/2WaLWG7
Kind of wok that a takeaway would use flat base: amzn.to/2AXT3Jc
Kind of wok that a takeaway would use round base (this is what most takeaways use): amzn.to/2RZqBQY
Best kind of cooking utensil for use with non-stick woks: amzn.to/2CAnbtZ
Best kind of cooking utensils for use with an iron woks (used in takeaways): amzn.to/2CB5SZP
Small clever (we use a lot): amzn.to/2CKz5BV
Large meat clever (the ones all takeaways use): amzn.to/2CyCDHc
Meat clever we love (personal use): amzn.to11/2CDX31h
Heavy duty wood chopping board: amzn.to/2ASUV5J
Small rice cooker 0.8 litres: amzn.to/2AVv5OG
1.8L Rice cooker (if your serious about Oriental cooking a rice cooker is a must): amzn.to/2HxTe3M
Non-stick sauce pot for making pastes: amzn.to/2HxTrUC
Pot for making batches for sauces: amzn.to/2AXYCr8
Plastic takeaway containers so you can pot them up like a real takeaway: amzn.to/2W5tsqA
Foil takeaway containers so you can pot them up like a real takeaway: amzn.to/2U8mQpt
Bamboo handle spider skimmer for taking things out of hot water or oil: amzn.to/2DrTeOA
Laser Thermometer: amzn.to/2CEl48H

[@ZiangsFoodWorkshop]

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

[@MatthewWilkinson]

Best Chinese Takeaway recipies on KZbin!

[@ZiangsFoodWorkshop]

Visit our webstore www.chinandchoo.com/shop to buy the actual ingredients that the Chinese Takeaway use in quantities suitable for the home chef. Also, you can register interest in our Chinese Takeaway Cook Book that’s basically a manual on how to run a takeaway. Happy cooking, happy eating, Chin and Choo xxx

[@williamsmith8164]

I’ve given some thought and if it were discovered China intentionally allowed to the coronavirus to spread across the globe than a global war should be commenced, I would personally have no issues with flying an RAF VULCAN ARMED WITH nukes and dropping them on wuhan China like the way the Americans ONCE did AGAINST JAPAN.

[@TapDancerDood]

@@williamsmith8164 I personally believe it was planned by the US.

[@mrjollypantsjolly]

Love the content and friendly informal style. Thanks and keep up the great work. Really useful for us wannabe cooks!

[@ZiangsFoodWorkshop]

really glad you're enjoying the content means so much to hear :)

[@trynottolaugh6284]

One of my all time favorite Chinese take away dishes 😁 thanks for posting this recipe mate!

[@lescorlett4133]

This is so funny. Great to see how great your channel's become over the years. Always like watching and your Mum's ace.

[@ZiangsFoodWorkshop]

😊😊😊😊

[@paulroe83]

Thank you for sharing your knowledge

[@ZiangsFoodWorkshop]

paulroe83 thank you for watching 😊😊

[@keithgroarke579]

Omg my favourite dish! I only tried it about a month ago now I’m having it twice a week now. Absolutely beautiful dish 😍🥰😘

[@ZiangsFoodWorkshop]

That’s brilliant 😊😊😊

[@adamoliver82]

Awesome recipe, works a treat, I love foo young

[@ZiangsFoodWorkshop]

thank you :)

[@h8feight]

This is exactly what I mentioned in the short, I'll be giving this a try soon!

[@fullyjustified1374]

I followed this recipe and made it tonight and all of my family adored it!!! They had second helpings!! Thank you so very much indeed! 5 ******

[@ZiangsFoodWorkshop]

Awesome:)

[@watsmaster9402]

you two have the best cooking videos ever. I always look forward to yr new ones.

[@ZiangsFoodWorkshop]

Thank you 😊😊😊😊😊

[@davidcarroll2035]

Thanks for answering, I think you’re both good enough to make a go of this. It’s obvious you’re Mum has much experience and combined with your enthusiasm and knowledge I can’t see why it would fail. I’m personally looking forward to your rib recipe. I personally use hoisin sauce, yellow bean, fermented red bean curd, sugar, rice wine, light soy sauce, fresh garlic and ginger, cassia bark, Sichuan peppercorn

[@ZiangsFoodWorkshop]

No worries, you guys take the time to comment it's only fair we take the time to reply! And fingers crossed, that a great recipe you have there, at the moment we're just showing people how a standard takeaway does things, but later on we will start showing people how we do things, which is alot different :)

[@spencerglover1]

Lovely people, keep up the great work, much love ❤️

[@BassMistress-pz1fy]

Your channel is such a blessing and you're both so lovely, thank you for these videos. x

[@ZiangsFoodWorkshop]

thank you sooo much, thats amazing to hear!!

[@jwar1976]

Brilliant video, have been wondering how to make this for awhile now. Every takeaway that I have used in recent years always use beansprouts in this dish, so will be doing that. Thanks again for the upload.

[@ZiangsFoodWorkshop]

Yeah many places do, left a comment thinking it was for salt and pepper chicken, then reliase it was for foo young lol, just realised the salt and pepper video today

[@iainmunro2838]

Loving your work and this channel. Cant wait for the Ribs and Lemon chicken! Maybe you can do a Kung Po Chicken at some point. I did Your curry last weekend and the family said it was even BETTER than our take away (I think the Coconut cream was the secret) so thanks for that and we will be having Beef Curry at least once a week - love it! Thanks again!

[@ZiangsFoodWorkshop]

iain munro amazing to hear! Thank you so much for the comment! Kung po is on the list 😊😊

[@lynnemccully6014]

I love this dish, I haven't seen it for years! Thanks

[@ZiangsFoodWorkshop]

It's so good!

[@Kenny-jg8ld]

Nice chicken foo young👍👍 Yeh like the pics lol

[@ZiangsFoodWorkshop]

Thanks for sending them! you tried the curry powder yet?

[@albertwink9937]

Finally an proper egg foo young recipe thats like what I would get from the takeaway ❤😁

[@reginalddean9678]

Another great video they are always a pleasure to watch always very informative I realise that you are probably inundated with menu requests perhaps in the future you could do one on dumplings and the various ways of cooking them keep up the good work

[@shellyboggs9093]

You are adorable and you have such a sweet mom!!!

[@ZiangsFoodWorkshop]

Thank you and mum is awesome 😊😊😊

[@caerffili_callin]

Your channel is the first one I go too for advice on how to cook this type of food and my daughter asked me if I could cook fo young and after watching this hopefully the answer is yes! Many thanks.

[@ZiangsFoodWorkshop]

amazing :) hope it works out for you :)

[@mllm1]

That looks so good!

[@ZiangsFoodWorkshop]

Thanks 😊

[@davidcarroll2035]

Bless her x

[@ZiangsFoodWorkshop]

Help us self publish our book, because we're nobodies we cant get a publishing company to look twice at us. To self publish our book is going to cost alot, as to get them at a resonable price to be able to sell we have to print in the thounsands. If you'd like to support the channel and help us achieve this goal a small donation would really help us reach it. If you would like to donate please click the link www.chinandchoo.com/copy-of-cooking-lessons If you can't or just dont want to donate that fine too, we just really appreciate that you're here watching our content and being part of the #ziangarmy community. Happy cooking, happy eating, Chin and Choo xx

[@natashastobbart8346]

Mmmmmm, my favourite!! The one thing I need is sweetcorn soup..... 😋

[@johnstephens5031]

So so delicious ... just had to have it for breakfast ... many thanks. 😋🍺🍎🍏

[@ZiangsFoodWorkshop]

😊😊😊😊😊

[@PVflying]

Yesssssssssssssss!!! And BBQ ribs coming too?! You are awesome people 💖

[@ZiangsFoodWorkshop]

MrCurry yes at some point we will, its on the list already 😊

[@lenaisedove6056]

Hey you guys - we wobbled out on a lockdown road trip to Porlock Wier for an ice cream and saw your little place - then went to the town and found your takeaway - we really hope you can open up soon. Meanwhile I’ve ordered your cookery book and food goodies- we love takeaway food and with your help can make it our selves healthily. Love to you and Mum and hope your hand is ok The Doves in Devon. 🕊

[@ZiangsFoodWorkshop]

Hey, thanks the takeaway is open and the little shop on the weir is opening soon :)

[@IRMentat]

looks good, a lot of the foo young i order ends up in layers rather than broken up, Pretty sure the 5-8 locals I have tried over the years just keep it whiole then spatula the lot into the container after it's done.lift, fold, then the bits in the gap.

[@davidcarroll2035]

Oops I hadn’t finished the list but my big clumsy fingers pressed send. Anyway combined with those I marinade the ribs then simmer in the sauce which infuses the ribs. Do that till tender and fry the ribs for the right texture then maybe a bit of golden syrup or sauce of my choice. That’s me. But I’m very interested in yours. Mmm can’t wait

[@alanjefferyleach8043]

You never know your better than so called celebrity chefs

[@ZiangsFoodWorkshop]

Lol maybe one day some one on the telly box will.see us and give us a show, but the chances are very very small

[@ehop1217]

Another brill one guys!!! Ps loved your taste test one more of them would be great if you get the chance😀 (just coz I love your mum's reactions to what she doesn't like!!lol)

[@ZiangsFoodWorkshop]

E Hop 😂😂😂😂 ok cool we will get on that!

[@mrsmuggins8167]

Lovely with rice and curry sauce.

[@ZiangsFoodWorkshop]

Yes it is :)

[@stevenlilley9123]

Love your videos ive made the Chicken Chow Mein and whole family love it better than our takeaway so tomorrow im gonna try this for lunch cant wait thank you so much :D

[@ZiangsFoodWorkshop]

So glad it worked out well for you! :)

[@stevenlilley9123]

Just an update I cooked your chicken foo young so nice missus and I loved it really nice so easy and simple thank you :D

[@mastercook62]

Chicken foo yung,, curry sauce @ salt@pepper chips,, HEAVEN !!😍😍

[@ZiangsFoodWorkshop]

Just yes! :)

[@leonskum.5682]

Only just found this channel. Love watching it. I took the plunge and bought some msg recently and did the fried rice....Will try this next. 😃

[@ZiangsFoodWorkshop]

Thanks :)

[@SCAPE0GOAT]

My dad's chippy favourite. I'm definitely gonna cook this one. Got my bag of MSG today, so I need to go look for my wok. Thanks for the video. Fingers crossed it comes out as good as yours. ,👍👍

[@ZiangsFoodWorkshop]

Please make sure you do let us know :)

[@funnystuff9954]

Great.Thanks

[@ZiangsFoodWorkshop]

no worries :)

[@andrewrothwell5795]

Just made it and it tastes better than the local Chinese. Excellent job.

[@ZiangsFoodWorkshop]

Awesome thank you :)

[@tay7366]

Now you have a lot more than 1000! I’m moving to Somerset in the new year so I will try some street food there 👍

[@ZiangsFoodWorkshop]

way more lol, and we still can't get over it!

[@richardkellett3918]

Made it to night fantastic. I added beansprouts. Just like takeaways near us. Gravey ????? What are people on about ? Keep up the good work.

[@richardplester]

I've watched a lot of foo young videos from around the world and in many country's its seems they serve it with a (light) gravy. I've never seen that from UK takeaways, just more of a straight omelette - have to say pouring over Chinese curry sauce with it sat on rice makes a thing of beauty!

[@shrimpfarmer]

Looks good 👍

[@ZiangsFoodWorkshop]

Thank you :)

[@triciasage3749]

I love your mum xx

[@ZiangsFoodWorkshop]

Mum is awesome 😊😊😊😊

[@benjic80]

You two are fab. Amazing dishes and so fun. I'm getting a wok burner installed soon. I'm so excited to cook all your lovely food. This one is high on the list. Thank you so much.

[@ZiangsFoodWorkshop]

Thanks and hope the wok burner is epic :)

[@benjic80]

@@ZiangsFoodWorkshop wow you replied. I'm starstruck lol. I will get to cook your more original dishes too. But I spend a fortune on take away, and if I can get half way there I'll be happy. Love you both lots. X

[@benjic80]

Could you please do a video on woks? Carbon, not stick, flat or round bottom? Seasoned or not. Bit of minefield for us. Thanks.

[@ZiangsFoodWorkshop]

Yes well will at some point :) and we reply to every comment. You take the time to reply so we do :)

[@benjic80]

@@ZiangsFoodWorkshop ❤

[@YelpBullhorn]

I'm making this again tonight, but a "special" version... . With chicken, prawns and char sui pork. I'm also going to make the gravy, popular in the US, to go with it. PS., love the way you say, "If you don't do that, it's just an omelette." Made me giggle! 😂

[@ZiangsFoodWorkshop]

😊😊😊

[@ukfemaleangler6513]

Can't wait for the BBQ sauce and ribs!!!! 👍

[@astronomyshed]

Brilliant again, am binge watching your vids at the moment, I have a question about your foo yung though, everywhere I have had it, it comes out of the container in one big lump, do the takeaways tend to break it up when it still has some wetness maybe and container it up and the heat finishes the cooking, in effect glueing it all together do you think?

[@ZiangsFoodWorkshop]

Maybe where you are the don’t break it up, can’t tell unless I see it

[@fluffydean811]

Hi there, I found you by accident, So glad I did as I really enjoyed you’re video. Plenty of catching up for me now 😊

[@ZiangsFoodWorkshop]

Welcome! And glad you’re enjoying it!

[@floydy22]

One of my favourites... mmmm

[@ZiangsFoodWorkshop]

its a good one :)

[@danielgill797]

The community photos at the end is a nice touch. I will see if I can get my partner to take some photos. Her food always looks like it belongs in a magazine.

[@ZiangsFoodWorkshop]

awesome :) and people have stopped sending photos so we don't have any to put up in our newer videos :(

[@lindaelia2616]

We like to add charsiu, bean sprouts, green onions, shoyu and a little oyster sauce here in Hawaii! I’ll have to try your way for fun.

[@ZiangsFoodWorkshop]

The UK takeaway way is very simple, but it's basically fast food, this isn't the best way of doing :)

[@gedbob1]

Oh yes happy new year

[@ZiangsFoodWorkshop]

happy new year to you too!

[@Squidgy55]

I do it in a 25 inch frying pan and it's still great. 👍

[@ZiangsFoodWorkshop]

It’s not the tools it’s the cook :)

[@Squidgy55]

@@ZiangsFoodWorkshop I'm yet to match your egg beating skills! 😀

[@tock3287]

Just made this today. It's lovely. Better than our local takeaway. But I used mushrooms and they need more salt.

[@ZiangsFoodWorkshop]

❤️❤️❤️❤️❤️

[@ianjames1179]

No-one can cook omelette like the Chinese, looks delicious.

[@ZiangsFoodWorkshop]

😊😊😊😊

[@anthonyphipps5162]

Just bought your book and its brilliant, what do you and your mom eat.any recipes?

[@ZiangsFoodWorkshop]

Got some one hear already and will be making more soon

[@frankyw8803]

I have worked in nearly every Town and City in the UK and have had a Egg Foo Yun or Chinese omelette , chips and curry sauce in all .

[@ZiangsFoodWorkshop]

Nice

[@TapDancerDood]

Which was the best & why?

[@johnstephens5031]

Brilliant, I'm cooking this one later ... wish me luck! 🍎🍏😋🍺

[@ZiangsFoodWorkshop]

awesome let us know how you get on :)

[@johnstephens5031]

@@ZiangsFoodWorkshop I'm so pleased, everyone thought it was from the take-away, many thanks, keep up the good work.

[@jasonwalsh9211]

Thanks for the video...I like to add a little corn starch and water to the egg mix and also I prefer to turn the omlette over in say four pieces so it holds the chicken and onions together in the egg. What's your thoughts?

[@ZiangsFoodWorkshop]

Yes we would too, but that’s just how most places near us do it :)

[@Savagery1]

Just ordered MSG so looking forward to trying out your recipes. Do you always use vegetable oil or do you ever use sesame seed oil?

[@ZiangsFoodWorkshop]

Always veg oil :)

[@davidcarroll2035]

Love the whole experience with you. X dave

[@ZiangsFoodWorkshop]

Thank you Dave! That's so amazing to hear, we hope one-day we can do this full time and get 2 or 3 videos out a week, but that's just a dream right now lol

[@traceybelcher82]

I love all your dishes. Do you make crab foo yung? My dad used to order it in the late 80s or early 90s. Now we can't find it on any menu. Thankyou

[@kencox6166]

I cooked this today after following your awesome book, I decided to check the video to see how they compared. almost identical well apart from I added broccoli and sweetcorn :) The book I will say is the perfect companion to your to your channel :)

[@ZiangsFoodWorkshop]

Thank you :) and im not a fan of broccoli, you ether love it or hate it

[@kencox6166]

@@ZiangsFoodWorkshop Lol Yea fair shout I cant stand Brussels sprout would never find me putting those little green demons in food ether :)

[@ZiangsFoodWorkshop]

Ken Cox 😂😂😂😂

[@clmjohn]

Going to make this for my tea tonight

[@ZiangsFoodWorkshop]

Awesome let us know how you get on :)

[@clmjohn]

Had it and it was mega really easy to make to .

[@kieronevans5150]

I'm on a low carb diet for my fatty liver. Thank you for providing my breakfast for the next 6 months!!!!

[@ZiangsFoodWorkshop]

Haha amazing, not the liver but the that you'll be eating our recipes for breakfast :)

[@kieronevans5150]

@@ZiangsFoodWorkshop haha thanks! Once I've reversed the fatty liver I'll be making everything of yours! Fried rice... chow mein... fried rice... chow mein....

[@kyleyates6655]

And now on 132k subscribers! Well deserved!

[@ZiangsFoodWorkshop]

❤️❤️❤️

[@kyleyates6655]

@@ZiangsFoodWorkshop I’ve done a good few of your recipes and loved everyone along with my whole family! I have learned so much from you two in the bid to become a great cook! And for that I thank you! Much love! ❤️

[@shadowspirit-fd2hy]

Keep up good work. From Essex

[@ZiangsFoodWorkshop]

So glad you enjoy the videos! Never been to Essex, but heard good things :)

[@williamread5652]

You’re cooking it in what WE have in our kitchens.....good move!

[@ZiangsFoodWorkshop]

Yeah that's the idea :)

[@dingoduh]

You are spitting image of your Mom; it's uncanny!

[@johnbeer4963]

Chicken Foo Yung with Egg Fried Rice is my favourite takeaway of all

[@ZiangsFoodWorkshop]

Its a good one :)

[@johnbeer4963]

@@ZiangsFoodWorkshop I'll even say it's one of my top 3 favourite meals

[@herby220871]

Just made it and it’s better then my Chinese make 🤤🤤🤤🤤

[@ZiangsFoodWorkshop]

Haha brilliant

[@tinman3952]

The nice egg foo yungs I've had in the past seemed to have a slight (same colour as the egg) sauce at the bottom of the tub? Some taste like they have garlic in, too. Sorry for all the inquisitive questions. I like cooking :) I'm buying your book. X

[@ZiangsFoodWorkshop]

Weve never seen it like that, but many people have asked, we are looking into it :)

[@QuandaliuskrispingtonXIX]

Great recipe!!! Out of curiosity unrelated but what is the music called from 2:00 I’ve heard it around but can’t find it thanks again

[@ZiangsFoodWorkshop]

No idea it's free on youtube sound library

[@josephscott1870]

thanks for this i subbed, chicken foo yung with curry sauce is one of my favourite dishes from the takeaway! interesting to see how its made :)

[@ZiangsFoodWorkshop]

Thanks for stopping by and a even bigger thanks for the sub, really helps us out :)

[@josephscott1870]

@@ZiangsFoodWorkshop not sure if you have done this already but do you have any plans on showing any char sue dishes?

[@ZiangsFoodWorkshop]

@@josephscott1870 yes we have just shown takeaway grade Char Sui (resturant is different) and have a few videos planned showing people how to use them, we've had over 800 request so far with more every day so is finding the time to make and film them, we work 12-14 hours a day 7 days a week so it's not easy, even when the shop is closed we are working

[@josephscott1870]

@@ZiangsFoodWorkshop yeah understood, good luck and in the mean time i will enjoy watching some more videos!

[@katylamb6716]

Great video! I am about to make this as part of a low carb diet! What quantities of onion, chicken and peas are you using please?

[@ZiangsFoodWorkshop]

It’s all personal but I’d say 1/2 an onion and a hand full of peas :)

[@charlierule6870]

He evening. Love the dises. Do u know Mongolian crispy lamb and pan cakes?

[@ZiangsFoodWorkshop]

No sorry as mum can’t eat lamb

[@iracingrookie3301]

Wisk and a power drill for mixing huge amounts of eggs

[@ZiangsFoodWorkshop]

seen that on stunt food channels years ago

[@1nikkibrad]

Hi what's the best onions to use in Chinese cooking.. .... love you two.. xx

[@ZiangsFoodWorkshop]

white onions :)

[@gemsworld85]

Just like the chinese!!! ❤

[@ZiangsFoodWorkshop]

😊😊😊😊

[@1966Loraine]

Hiya, new subscriber 😁, myself and my husband lv watching you and your mum SOOO FUNNY, thank you both so much for sharing all the tips and recipes, I'm sorry to be a pain but how many adults would this serve? Also I know your very busy but would it be possible for you and your mum to make stir fried mushrooms with onions and carrots in a gravy ( not sure what type of gravy though) 😍 It's under the side portion selection if that helps lol. Keep up the great work and thank you both again, be safe Loraine n Bobby xxxx

[@ZiangsFoodWorkshop]

Thats a great question, if youbare using this as a stand alone dish then 1 person, if you have rice and chips etc then 2-3

[@1966Loraine]

@@ZiangsFoodWorkshop sorry for taking so long responding, Thank You, We both really enjoyed the dish LUSH, Its our anniversary on Thursday 33 yrs lol, we always have beef curry, house special fried rice with stir fried mushroom with chips so im going to have a go at making it all from scratch fingers crossed lol.not expecting it to taste like the our local but moneys short n all that lol . THANK YOU BOTH Again XXXX

[@chromatecyborg3302]

so he didnt say to spread it out thin but is that important? also how do you make i t in a square shape

[@paddyh7947]

Cool vid. If you get a chance sometime could you talk about seasoned oil that takeaways use, how its made etc? Thanks for all the great info so far!

[@ZiangsFoodWorkshop]

Paddy Whack yeah sure

[@lynnemccully6014]

Got my copy of your book, I'm loving it, this is my next recipe 😋 could you please do a video making banana fritters? I'm having a go at them later, thanks ❤

[@ZiangsFoodWorkshop]

Yes I'll add that to the list to flim :)

[@lynnemccully6014]

@@ZiangsFoodWorkshop Thanks, Chin, looking forward to seeing it 😀

[@chrisw11]

The boiled chicken prep would be great to see... In my younger days I worked as a delivery driver for a local takeaway and if I remember correctly the chef would coat the diced chicken in a cornflour slurry and boil it in the wok for literally a minute and the results were amazing.

[@ZiangsFoodWorkshop]

Yes many places will do it like that :)

[@coom0004]

What is in a cornflour slurry? (Obviously cornflour 😂) but anything else?

[@ZiangsFoodWorkshop]

@@coom0004 and water

[@coom0004]

@@ZiangsFoodWorkshop thank you...will look to see if I have any water in the cupboard 😂😂

[@ZiangsFoodWorkshop]

@@coom0004 🤣🤣🤣

[@darrellheywood4696]

I cooked this today and it tasted great. Out of interest though, if I were to add mushrooms and bean sprouts to it, would I put them in the wok at the same time as the onions and chicken or later? Thanks you.

[@ZiangsFoodWorkshop]

Later let the chicken brown a bit then add your mushrooms for a minute then add the bean spouts

[@darrellheywood4696]

Thanks so much for your response, I'll give it a try. Keep up the good work; I've learned a lot from your videos. :)

[@ZiangsFoodWorkshop]

Darrell Heywood really glad we could help :) we have a cook book coming out so that’s a perfect way to support us, but if you’re just happy with the videos that great too :)

[@buddylove2835]

Nice personalities love from Trinidad and Tobago.

[@ZiangsFoodWorkshop]

Thank you :) and you're the 1st commenter we've had from that part of the world, hope life is sweet out there :)

[@buddylove2835]

@@ZiangsFoodWorkshop Life here is Hot, Sweet and Spicy. I love your cooking and natural smiles.

[@ZiangsFoodWorkshop]

Thank you, me and mum never really stop smile, my nick name for awhile was smiler :)

[@loublumoo]

Love the vids, thank you. Found the background music to be a bit too high at the beginning on this one. We want to hear your lovely mum too and she's much quieter than you are! :)

[@ZiangsFoodWorkshop]

This video is nearly 3 years old lol

[@gdlivo3353]

I love a Chinese Omelette. Prawn or Crab Omelette in particular, is a regular order for me. Even in shared banquet style meals I usually get to eat most of it by myself. Omelettes out here are inevitably served with a brown sauce. I have read that this is apparently in the American Chinese style. Do you do this in the UK? If so, would you have a preferred recipe for a brown Chinese omelette sauce?

[@ZiangsFoodWorkshop]

No we don't have that here in the uk, we sell omelettes but there very much just omelettes :(

[@gdlivo3353]

I made your Chicken Foo Young and a cup of Chinese Brown Gravy for breakfast. Absolutely delicious and as good as any I've eaten from a restaurant. Gravy was 1 cup water, 1 tsp Knorr Chicken seasoning, 1 tsp Oyster sauce, 2 tsp Light Soy, 1 tsp Dark Soy, 1 tsp Corn Flour & a pinch salt & MSG. I can't wait to try your Foo Young with prawn and crab. Our crabbing season is starting now.

[@ZiangsFoodWorkshop]

@@gdlivo3353 amazing! We love to hear this k8nd of thing and see no people change stuff to their taste! Hope all is good in the land of oz!

[@TapDancerDood]

@@gdlivo3353 Sounds lovely!

[@YelpBullhorn]

Hi both. Every fine recipe I've watched of yours, you've added MSG, and considering there's quite a crusade against it by the media and so-called foodie "experts", I was wondering what you think about it. Obviously you've no issues with it, but why do you think the West looks at it so unfavourably? Also, my local take-away has a notice in the window proclaiming to be MSG-free, do you believe them? 😊

[@ZiangsFoodWorkshop]

I have a whole chapter on debunking msg myths, in short mordern science says its safer than sugar, salt and fat

[@TapDancerDood]

@@ZiangsFoodWorkshop Is that a chapter in your book? I'd love to read it!

[@Andreaworthington2023]

Myvtajebout different it is folded and has a gravy like sauce and I swear he has a secret ingredient because no one else's comes close but going to give this a go

[@ZiangsFoodWorkshop]

yeah some place have a gravey on it :)

[@Sooz3112]

Can you tell me which wok you used here please? I've seen a few listed underneath the video but I'm not sure which one is being used for this dish. Thanks in advance x

[@ZiangsFoodWorkshop]

This was so long ago I don’t even think we have that wok now, sorry I can’t remember:(

[@Sooz3112]

Thanks... no problem x

[@JohnVerpeleti]

Love the shows. Where's that bloody special ribs recipe though? ;-)

[@ZiangsFoodWorkshop]

Lol it will be done soon :)

[@allangoodwin3875]

thats me doing that on wedesday for the mrs brownie points for me lol

[@ZiangsFoodWorkshop]

Awesome :)

[@jcaterracing]

Every foo yung recipe says it comes with a sauce, but I have NEVER seen one in the UK with sauce. Weird. That said, the last one I made, I also made up some (Chinese) gravy to pour over, and it was fantastic!

[@ZiangsFoodWorkshop]

I’d say 30% of places have it with a sauce most don’t

[@jopling1962]

If I was to add bean sprouts to a egg foo young, when would you do it ????

[@ZiangsFoodWorkshop]

Just before the egg goes hard

[@jmm1233]

best omelette

[@ZiangsFoodWorkshop]

hahah exactly

[@wozyh]

A lot of the foo young I order turns up with what looks like stock in the container. I don't think its liquid released from the vegetables, and I hope it's not chicken stock as I eat a vegetarian diet. Any Idea?

[@josephoconlon7674]

Really want to try your technique as Ive tried to make chicken foo young before but with no success.. can I get away without using MSG ? Thanks JJ

[@ZiangsFoodWorkshop]

Yeah sure but it will he missing that flavour, msg is a huge part of replicating that flavour

[@josephoconlon7674]

@@ZiangsFoodWorkshop thank you for quick reply sorry didnt see your reaponse quicker. I will use it. Also what oil do you use ? Thanks Joe