Greetings from Ireland. ☘️ I just tried this dish for the first time recently, and now I'm completely obsessed! They do say the Irish love potatoes, but this takes potatoes up to the next level! Incredible!
It is delicious! I have had this in China in Urumqi once. The family i stayed with used it as a fillin for some sort of wraps along with other stired fried fillins.
I love this recipe. I tasted it when I was in Fuzhou City, Fujian Province. I am from Philippines and tried cooking it but its not good as the authentic one you have in China
Thank you so much for sharing this video. Can you tell me if there has been any studies done on nutrients, nutrition left after a potato is rinsed, boiled, then re-rinsed before consuming? It seems many Asian dishes do this process to get all the starch out? Which seems to be defeating nutrition-wise? Thank you
I'm big fan of sichuan pepper, but shouldnt you smash it in mortar before eating? is it not to big ? I dont like hard and big ingredients in my mouth :>
Just boil the potatoes 15 min, smash them a bit so the get some crispy yummy edges, cover with loads of seasalt and oil and finish them in the oven. Easy quick.
FYI, if you cannot cut the potatoes cleanly into nice even thin sticks, you may also use a cheese grader (use the side w/ the large holes w/ a basin of water underneath)
Is the vinegar put into the bowl to create a salt and vinegar flavour, or does it serve a purpose in making it crispy? Can the vinegar be left out? I hate salt and vinegar chips with a passion🤮
I tried it and since I am not familiar with Chinese food, if I cook it again, I'd prefer to remove the chilis, ginger and sichuan peppers after flavoring the oil and never include them again.
Very weird what you say about the starch. It's the starch that caramelizes and makes the potatoes crispy. When we make fries in Belgium (the *best* fries in the world lol), we never wash the potatoes, and our first choice of potato would be one with a high starch content. Without starch, they will remain pale and floppy. With starch, they become brown and crispy.
I've had this a few times in China, and made it myself. The potatoes aren't meant to be crispy. The potato is firm and slightly crunchy (because it's cooked for a short time) like al dente pasta or vegetables.
I m sure its nice but dont think you should call it crispy as there is nothing crispy in that dish looks soft and soggy If you want to serve soft potatoe its a shame to use so much oil in recipe but if you put decent anmount if oil in dish might as well have nice crunch out of it I dont get the bit of eating cold potatoes from fridge and them getting crispier in there Just doesnt make sense as they never do in my fridge they get soggy
I love this girl but we need to work on the sound. Her voice is quiet then very loud. It even fluctuates within a sentence. quite painful with a headset on.
Absolutely no need whatsoever for the addition of the unhealthy white sugar !! This is a main meal, not a dessert ! I have seen this same recipe on many chinese cookery sites, not one of the chefs adds white sugar...So unhealthy, and unnecessary. We are trying to reduce white sugar intake as so unhealthy, linked to tooth decay, diabetes and cancer, so why put it in a savoury main meal......only in America. the land of sugar in everything, and the reason you see so many white teeth, they have all had to have crowns and veneers due to the tooth decay.
While your criticism about sugar in America is totally valid, sugar has been an extremely common ingredient in all types of Chinese (and Asian) cooking for a long time. I'm pretty sure they would wholly disagree that the sugar is an unnecessary addition since its purpose is to balance the sourness and saltiness of the dish, creating an umami flavor profile. Same goes for any sweet dish ever- you add a pinch of salt if you want it to be any good. The beauty of Chinese cuisine is its balanced flavors. If you don't want sugar in your recipe, you totally possess the free will and creative license to omit or sub whatever you want. Also I'm fairly certain this is shot in the UK, and doesn't cater specifically to American viewership. Sincerely, another yank.
...it was a pinch of sugar. Same as you might add to balance acidity in a tomato sauce. It's not a dessert, nor is using sugar uncommon in Chinese cooking. Honestly even with the starch soaked there's likely more sugar in the potatoes themselves. Leave it out if you're reducing your own intake and quit the pearl clutching nonsense.
I had this once in China many years ago and never forgot it, it was so unique and tasty. Can't wait to try this recipe, thank you!
Emma presents her cooking so clearly.
Greetings from Ireland. ☘️ I just tried this dish for the first time recently, and now I'm completely obsessed! They do say the Irish love potatoes, but this takes potatoes up to the next level! Incredible!
This looks awesome! Emma's videos are always worth watching. One more for the recipe list. :)
Let us know if you make it! - Chris
I've never seen this on a menu before and never heard of it. I'll have to give it a try. Thanks for sharing the recipe.
It's great, definitely give it a go! - Chris
I have never eaten this but I am pretty shure this is my favorite dish
Looks awesome! Had a great day with Emma today at school of wok, highly recommend. 👌
Sandy & Hayley
Glad you enjoyed it, hope to see you back again! - Chris
I’m making it tonight! Thanks for a wonderful video and great instructions!
Very clearly explained! Thanks very much!
Thank you very much Emma!
I am going to try this lovely recipe for dinner 😋
Thank you! 🥰
It is delicious! I have had this in China in Urumqi once. The family i stayed with used it as a fillin for some sort of wraps along with other stired fried fillins.
Sounds great! - Chris
Emma，你做得真好👌
Sichuan dishes all look incredible.
They taste incredible too! - Chris
I would never thought of using vinegar in this way. Clever
Lovely dish! It doesn’t look spicy at all- way to tame down that Sichuan style!
I tried and turned out really good, thank you so much ✨👌🏼
Fantastic! We love this recipe - Chris
I love this recipe. I tasted it when I was in Fuzhou City, Fujian Province. I am from Philippines and tried cooking it but its not good as the authentic one you have in China
Thank you so much for sharing this video. Can you tell me if there has been any studies done on nutrients, nutrition left after a potato is rinsed, boiled, then re-rinsed before consuming? It seems many Asian dishes do this process to get all the starch out? Which seems to be defeating nutrition-wise? Thank you
I have tried this recipe and the result is good
Thanks Chef. 👩🍳 Emma ❤️💯📹🥔🍜🥡🙋♂️❤️
Very nice. Looks yummy.
amazing, will definitely try this one, shout out from LA! thanks
Wow! Thanks for watching, where is everyone else watching from?
@@SchoolofWok Far north of Germany, here.
@@SchoolofWok Dutchman here.🇳🇱😄
Hi Emma love the look of that dish
I’m a dauphinois potato fan but without cheese
OMG I absolutely have to try this at my home! Wonderful
It's amazing! Let us know if you do - Chris
Really looking forward to doing this dish.... Thanks Emma.
Great recipe, I'll try it this weekend. Thank you!
Let us know how it went! - Chris
Looks so delicious and easy to make I will definitely try
Let us know if you do! - Chris
I’m just here for Emma
Recipe look so good my friend!
Thank you! - Lee
❤❤❤❤❤
I really shouldn’t have watched this right before going to bed. I’m hungry now!
Think how we feel while we're editing the videos! Non stop hunger - Chris
Thanks! Was looking for a good stir fry recipe in vegetarian version!
It's a definite crowd pleaser!
Omg her English accent is so cute!
Looks delicious. I would like a video on Cabbage Pancakes
Thanks! I'll add it to our suggestions! - Lee
Awesome i gotta try this one out
Let us know if you try it! - Chris
My Chinese daughter-in-law makes a variation of this and it's delicious! Thanks for putting this one on, Emma!
Hey Kevin! Really glad you enjoyed the video, lucky you have someone one who can make them for you!
Man I wish I had a gas stove. I'd get a wok and cook everything in it.
I use one of their flat bottom woks on an induction hob, works pretty well.
Thank you
Are those whole szechuan peppercorns, if so wont they be like sand?
I'm big fan of sichuan pepper, but shouldnt you smash it in mortar before eating? is it not to big ?
I dont like hard and big ingredients in my mouth :>
This was what I was thinking. It can be like sand aswell.
Hey Michal! Would work just as well with them chopped up, it's really up to you!
If you eat with Fork instead of Chopsticks, you will find it hard to avoid the Peppercorns
Could you guys try Laziji??
We'll put it on our suggestions, thanks! - Chris
Am allergic to black peppercorn would this affect me since i can have other peppers
They are very different but I wouldn't risk it just in case! - Chris
Just boil the potatoes 15 min, smash them a bit so the get some crispy yummy edges, cover with loads of seasalt and oil and finish them in the oven. Easy quick.
We're roast potato addicts here at School of Wok - Chris
Am suggesting to be putting with recipes list
The recipe is linked in the description - Chris
Love Emma vids but it drives my adult ADD crazy that I can never place her accent!
Looks delicious.
It was, definitely give it a go! - Chris
Nice!
FYI, if you cannot cut the potatoes cleanly into nice even thin sticks, you may also use a cheese grader (use the side w/ the large holes w/ a basin of water underneath)
If the cook quit, would he take a wok?
🥁 Ba dum-tish
Never seen this before
Give it a go, it's delicious! - Chris
Yum big time
This would count as a healthy dish right?
Haiyaaaaaa.. Too little chili.
Is the vinegar put into the bowl to create a salt and vinegar flavour, or does it serve a purpose in making it crispy? Can the vinegar be left out?
I hate salt and vinegar chips with a passion🤮
I reckon it's to a sourness to the dish
Hey Zen, it gives a slight sweet and sour flavour with the vinegar and sugar, balanced out with light soy for saltiness. :)
@@SchoolofWok Thank you.
I tried it and since I am not familiar with Chinese food, if I cook it again, I'd prefer to remove the chilis, ginger and sichuan peppers after flavoring the oil and never include them again.
💜💜💜💜👍👍👍💜👍👍👍👍👍👍
What is it again in chinese word?
Doesn't look too crispy to me soggy?
Very weird what you say about the starch. It's the starch that caramelizes and makes the potatoes crispy. When we make fries in Belgium (the *best* fries in the world lol), we never wash the potatoes, and our first choice of potato would be one with a high starch content. Without starch, they will remain pale and floppy. With starch, they become brown and crispy.
I've had this a few times in China, and made it myself. The potatoes aren't meant to be crispy. The potato is firm and slightly crunchy (because it's cooked for a short time) like al dente pasta or vegetables.
you are saying crispy but my eyes are telling me otherwise.
I'm thinking it's crispy but not crunchy
I guess you can make it as crispy as you want it. Flavours look beautiful. Right up my street this!
I m sure its nice but dont think you should call it crispy as there is nothing crispy in that dish looks soft and soggy
If you want to serve soft potatoe its a shame to use so much oil in recipe but if you put decent anmount if oil in dish might as well have nice crunch out of it
I dont get the bit of eating cold potatoes from fridge and them getting crispier in there
Just doesnt make sense as they never do in my fridge they get soggy
I love this girl but we need to work on the sound. Her voice is quiet then very loud. It even fluctuates within a sentence. quite painful with a headset on.
Too much blinking, parents never taught her..
Absolutely no need whatsoever for the addition of the unhealthy white sugar !! This is a main meal, not a dessert ! I have seen this same recipe on many chinese cookery sites, not one of the chefs adds white sugar...So unhealthy, and unnecessary. We are trying to reduce white sugar intake as so unhealthy, linked to tooth decay, diabetes and cancer, so why put it in a savoury main meal......only in America. the land of sugar in everything, and the reason you see so many white teeth, they have all had to have crowns and veneers due to the tooth decay.
While your criticism about sugar in America is totally valid, sugar has been an extremely common ingredient in all types of Chinese (and Asian) cooking for a long time. I'm pretty sure they would wholly disagree that the sugar is an unnecessary addition since its purpose is to balance the sourness and saltiness of the dish, creating an umami flavor profile. Same goes for any sweet dish ever- you add a pinch of salt if you want it to be any good. The beauty of Chinese cuisine is its balanced flavors. If you don't want sugar in your recipe, you totally possess the free will and creative license to omit or sub whatever you want. Also I'm fairly certain this is shot in the UK, and doesn't cater specifically to American viewership. Sincerely, another yank.
...it was a pinch of sugar. Same as you might add to balance acidity in a tomato sauce. It's not a dessert, nor is using sugar uncommon in Chinese cooking. Honestly even with the starch soaked there's likely more sugar in the potatoes themselves.
Leave it out if you're reducing your own intake and quit the pearl clutching nonsense.
Not true, don't be such a khunt. Many people use sugar in this recipe in China. Go sit on a cucumber