Ziangs: Traditional style Chinese Mushroom and Chicken Wings Orginal chicken and mushroom

Buy me and my mum a drink if you like? or even better, if your budget could stretch, South Korean? Our paypal is [e-mail]
Check out our merchandise for sale: teespring.com/stores/chin-and...
We now have a small selection of products to buy that the takeaways use, visit our online shop, link here,
If the online store takes off we will be able to do videos full time as we would stop cooking and do this instead.
Most of our recipes on here are for Takeout style food, but we wanted to show you the origins of some of the foods that appear on a Chinese takeaway menu. Don't worry 90% of our content will still be Takeout food, we just did this for fun and mum was hungry.. as always lol.
This is just one of mum as favs dishes and always cooks it for our extended Chinese Family all of which all own or have own takeaways, so hope you enjoy.
We will also be doing street food everynow and then which is what makes our outlet very well known and our bread and butter.
I wasn't going to edit and upload this today but found a spare 3 hours to get it done in and I did promise this. Trying to get more content up before mum goes back to Brunei for 3 weeks in feb. We are shooting more videos that I will be editing and posting once per week over feb :)
Hope you guys enjoy the intro, I could litterally follow my mum with a camera and it would make an awesome TV show haha.
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

[@jackthole7483]

That intro haha your mum is a legend!

[@ZiangsFoodWorkshop]

Jack Thole shes crazy as hell 😂😂

[@stephen129]

This is the most Asian Mum thing ever. I love it. More random clips of your Mum please. Also, enjoying the traditional recipes as well as the takeaway ones.

[@ZiangsFoodWorkshop]

Hahahaha mum is soooooo Asian

[@jackiespatsysdavy1869]

I really love your Chanel, the chemistry between you and your mum is brilliant and hilarious, learning a lot here x

[@ZiangsFoodWorkshop]

thank you alot :) we love doing these videos :)

[@tartrazine]

9:15 lol! Love how Mum tucks in at the end. Thus timed foiled for a while 🤣

[@ZiangsFoodWorkshop]

Yeah she loves food :)

[@mollybrown465]

That’s hilarious choo. That’s exactly why I don’t skip. I did actually laugh out loud to that too 😂

[@ZiangsFoodWorkshop]

😂😂😂😂

[@kiffer1978]

I love your channel. You and you Mum are great. You mum has me laughing so hard with the skipping, every time I watch it More traditional stuff please!

[@kiffer1978]

Sorta thing mum my would do, Mums are the same the world over...

[@ZiangsFoodWorkshop]

yes will do more traditional recipes :)

[@davidcarroll2035]

Authentic home cooking at its best. I wish my iPad had smelly vision I’m drooling just from the video x

[@ZiangsFoodWorkshop]

I'll reply to your email as soon as I can

[@davidcarroll2035]

Ooh another good tip I’ve never thought of. Save my mushroom stems freeze them and add to a soup base for flavour. Simple but fantastic well done Mum x

[@Mrjjboi123]

I've spent the day watching your videos, big thumbs up to your mum ❤ your laugh is soo infectious too, at the end of every video I have the biggest smile on my face well done !!!

[@ZiangsFoodWorkshop]

Thank you so much! thats honestly so amazing to read :) we just love making these videos and we hope we can keep doing them :)

[@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

[@liamtk9667]

haha amazing intro, cant wait to get back and try some when i can come round next xxxx

[@oldtimer9011]

Nice to see some Traditional recipes, traditional noodle dishes would be good (love noodle dishes.. lol)You and your mum are doing a great job, keep up the good work.

[@ZiangsFoodWorkshop]

Old Timer the next traditional dish will be a noodle dish then, we got the perfect one to do. 😊

[@oldtimer9011]

Thanks Chin, looking forward to seeing it. (and trying it out..)

[@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

[@pstrakes]

Love your channel, I’ve just prepped for takeaway chicken and mushroom and now want to do this! Do you know ‘cross bridge chicken noodle soup’ from Yunan? Failing that... salt and pepper king prawn, or Cantonese beef. Thanks guys. Pete

[@ZiangsFoodWorkshop]

i'll put them all on the list! and thankyou for the kind words :)

[@marksheeran1717]

That looks so tasty chef, do you remember the old style "Chop Suey Rolls" the take away used to make? Much bigger than spring rolls, and a different casing on them, almost like a rolled pancake. I would love to know how to make those old style wrappings.

[@ZiangsFoodWorkshop]

yeah I think I know what you mean :)

[@marksheeran1717]

I am not Chinese, but I had Two Chinese uncles (they both married my Mum's sisters) and when uncle Wong came home (Liverpool) Of the ships, he stayed with us, and did all the cooking, I loved my uncle Wong, but just took for granted that we had Chinese food every night. I was only a kid and never got a chance to learn from him, but I do remember going to his takeaway's after hours and he would wip something up to eat. I now know how to cook takeaway food, and found the most important lesson is the "breath of the wok" to achieve the taste of the English style takeaway. But when I was young (I am closer to 60 than 50) the takeaway 's had to improvise, some even using things like custard powder to lightly coat the beef (basically just cornflour with flavouring) and I guess the chop suey roll wrapping was a substitute for spring roll wrappers. I know the chop suey wrappers are not authentic, but they are a reminder to me of a happy childhood time.

[@soltisolti]

Nice recipe. Your Mum is brillant

[@ZiangsFoodWorkshop]

yeah shes awesome

[@Pwecko]

So much better than the takeaway version. I loved eating in restaurants in Hong Kong. I particularly liked going for dim sum. Feng zhao (chicken's feet) was one of my favourites. I would end up with a pile of bones on my plate, along with the bones from the Pai Gwat (pork ribs). Great stuff. My mouth is watering now, thinking about all the amazing dishes I used to eat. Do you do any dim sum dishes?

[@ZiangsFoodWorkshop]

I love Pai goot, its been my fav since I was kid! Our shop does oriental street food, we stopped doing takeaway food about 4 years ago, because my family although have owned takeaways started with street food and many still have huge street food outlets in singapore, honkong and malaysia along with Chinese takeaways :) so to answer your question, yes we do when we do them as specials :)

[@Pwecko]

@@ZiangsFoodWorkshop Where are you? I'll have to come and visit. :)

[@ZiangsFoodWorkshop]

Somerset, Porlock :) we have people travel from london, liverpool, glasgow all over the country just to eat our food :)

[@Pwecko]

@@ZiangsFoodWorkshop Maybe I'll have a holiday in the South West in the summer and pop in to see you.

[@ZiangsFoodWorkshop]

that would be awesome :)

[@IRMentat]

interesting variation, i'd probably go for skin on thigh than wings, i'm too lazy to eat around small bones when it comes to home cooking.

[@ZiangsFoodWorkshop]

Thats part of the fun 😊😊😊😊

[@anthonydonnelly4069]

I love your food. If you mum is eating for two maybe she could save a portion for me. Wink, Wink. Keep at. Will try them all out. Regards.

[@ZiangsFoodWorkshop]

anthony donnelly this comme t just pinged up with the other. And you have no idea, she once ordered steak for starter, steak for main and fish for dessert lol

[@anthonydonnelly4069]

Good God!

[@TRWnan]

I break the stems off the mushrooms while they are still dry. Probably not traditional but that's the way I do it.

[@ZiangsFoodWorkshop]

if it works it works :) there no right or wrong if the end result taste good :)

[@curtiskelleher8246]

What corn starch brand do you use? and did you say you recommend "Shaoxing" for the rice wine?

[@ZiangsFoodWorkshop]

Yes shaoxing and we use potato starch which we sell on our webstore www.chinandchoo.com/shop :)

[@boogles263]

Much appreciated, epic viewing.

[@ZiangsFoodWorkshop]

boogles always great hearing from you 😊😊 i replied earlier but it didnt post

[@thesloopimage14]

Is that my favorite chicken dish that you do ? if not I gotta try it very soon.

[@ZiangsFoodWorkshop]

the sloop Image we've never made this in our shop, but try it, its super authentic

[@thesloopimage14]

watching these videos is making me very hungry even this time of night .

[@ZiangsFoodWorkshop]

the sloop Image is this john doery?

[@thesloopimage14]

Yup it is , what a fantastic channel you are building, I can't stop watching it so hurry up with more content !

[@ZiangsFoodWorkshop]

the sloop Image told you! Got 5 more subs since i woke up this morning, 99% of the are people we dont know

[@andrewsmith4701]

Could you could you use the liquid you soaked the mushrooms in if you need more sauce?

[@ZiangsFoodWorkshop]

Yes :)

[@lewismoore9505]

Just wondering if you guys could do a video of crispy salt and pepper tofu

[@ZiangsFoodWorkshop]

At some point yes of course :)

[@lewismoore9505]

Thanks u very ziangs food workshop u are guys are ace and you always chear me up when I feel down I use to be a chef my self wish I could meet you guys

[@curtiskelleher2801]

Would you say the traditional stuff is more healthy? Like would you eat this stuff on a daily basis, as the chinese takeaway recipes are clearly very unhealthy?

[@ZiangsFoodWorkshop]

Traitional stuff is very much daily food and 100% nothing like takeaway food health wise

[@curtiskelleher2801]

Thought so, would love if you did more traditional stuff for that reason! Love your recipes

[@davidl5365]

Like your honest ,.

[@davymorris8216]

These are such good videos but why ruin them with the music?

[@ZiangsFoodWorkshop]

Video is so old, not like this anymore