Chef... I grew up on this dish and despite being 63 years of age I never tried to cook it myself. I followed your directions and cooked this dish this evening and it came out looking as anything I've see in NY, SF, London or Hong Kong. Then I bit into it and I was literally in heaven. My wife sampled and said your recipe is absolutely delicious.Thank you! Two requests recipe requests please... #1 Fried White Fish Filet in Bean Curd sheet (Similar to fish and (without the) chips. Instead of batter cooked in bean curd sheet) #2: Roast pork in a thick light brown sauce (shanghai dish)
Thank you so much, James for taking the time to let us know you enjoyed our recipe. We’re so happy that you and your wife enjoyed it. We shall try to make the dishes you’ve requested. We’ve never tried them before though because we’ve never seen them in Singapore before. Nevertheless, we will try our best. Have a great weekend!
Hi chef I have been cooking a few of your recipes including this one for awhile .I must say everything you teach makes us the amateur cooker feels like a chef .Everything I tried taste superb and delicious .It also take a very simple step required .Thank You so much for sharing your knowledge .Love from Malaysia.
I made this today and it was delicious! I followed the recipe faithfully and the results were outstanding. I didn’t discard the garlic because it was creamy and delicious. I just added it to the final dish. I bought rock sugar from the local Asian store and learnt that it caramelizes very easily, so I plan to use it in flan in the future. I will make this recipe again. Thanks for sharing. ❤️ from Washington DC.
Hi Chef, I tried your recipe today. I substituted chicken wings for chicken legs. The dish was yummy. My family loved it. Chicken was cooked through and yet, very tender. Will certainly cook this dish again. Thank you for sharing your recipe.
Liked 👍 the video. I'm going to buy the ingredients now to cook for dinner tonight. Will be using frozen poultry instead .I'm confident that it will taste good like the fresh ones as long as i follow your instructions accordingly.
Love the wok. Kim kim and kut kut. Beautifully done. Skin is intact, even colour and lovely texture in the sauce. It's tricky to get an even colour with machine plugged chicken. The sauce can be repurposed for a master stock by bringing it to a fast boil daily. It intensified the flavour as it is reheated repeatedly. One can use it as a gravy for noodle. The flavour is ace and you don't need much.
"Roland Lim - Somebody's Favourite Home Chef" The 'Somebody' is me. I'll say it again, best channel on TH-cam. I've recommended this channel to everyone I know. Keep up the fantastic work.
@@spicenpans No need to thank me. It's my honour to spread the word about you and this amazing channel. From all of Australia, thank you so much. You and your family deserve all the success and support. Stay awesome, you will definitely have over 1 million subs soon. But remember the "Somebody" is me 🤣🤣🤣
Thank you Roland. Great videos. I follow a lot of your recipes and my family loves them all. PS: Always love your expression when you taste the food at the end too.. makes me hungry everytime 😆😆👍👍👍🙏🙏🙏
As usua,l super easy & looks super delicious, your method of teaching is incredibly simple to understand & duplicate, what more with easily obtainable ingredients, thank you so much. Now everybody can cook. God Bless.
Looks delicious simple to prepare I love the ingredients and preparation and presentation keep up the good work ❤ I will prepare some thanks for sharing my friend I am watching from Amelia's Ward linden town Guyana south America
The chicken looked very red before he put on the sauce it didn’t look red when he brought it from the wok wondering if he put some sort of food dye on it first 🤔
Hi Roland. I want to try this recipe but how did you make the sauce with that red color? Would you mind to tell us.Thank you for your sharing this clip.
Hi Niki. We didn’t add any red colouring to the dish. What you see in the video was the exact steps we used to create this dish. It’s probably the photo lighting that made the chicken look redder than it is. It’s actually brown in colour. Hope this helps. Happy cooking!
Can I ask what premium dark soy sauce are you using? I am currently using the red date dark soy sauce and it tastes somewhat sweet. Do you have any suggestions for premium dark soy sauce? Thanks you!
U can get normal white or brown sugar, dissolves faster u know !! Ops i forgett u can pimp it up with a little bit sichuanpepper a teespoon its enough. Roast it before in a small pan its perfect.
@@donnasarmiento7541 Trye it and u will love it 😊😊😊💐💐💐 Over amazone or ur local asian grocerystore. Not discounter its to expensive the litte bottles like here in germay.
Is 4tbsp soy sauce and 4 tbsp premium dark soy sauce enough to flavour the chicken? Some recipes are using as much as 1 cup soy sauce. Btw, can I saute the ginger, spring onion, garlic first to flavour the oil first?
Hi, I’ve used this recipe twice and it’s yummy. But I run into same problem caramelising the rock sugar. After I poured in water the sugar started to solidify and I’ve to stir pretty vigorously to melt it. Any idea what I could have done wrong?
My chicken didn’t get the same dark color as you when I take it out from the pot. I use Thai ABC soy sauce. Do you think it was the difference in soy sauce? Also, I may have put more water.
Thai soy sauce and Chinese soy sauce aren’t quite the same. Try a Chinese brand and choose PREMIUM dark soy which is of thicker consistency and not so salty.
![[MV] A leap of faith...ความเชื่อใจครั้งสุดท้าย (From "Petrichor the series")](http://i.ytimg.com/vi/U1piZH2CNXA/mqdefault.jpg)
Chef... I grew up on this dish and despite being 63 years of age I never tried to cook it myself. I followed your directions and cooked this dish this evening and it came out looking as anything I've see in NY, SF, London or Hong Kong. Then I bit into it and I was literally in heaven. My wife sampled and said your recipe is absolutely delicious.Thank you!
Two requests recipe requests please...
#1 Fried White Fish Filet in Bean Curd sheet (Similar to fish and (without the) chips. Instead of batter cooked in bean curd sheet)
#2: Roast pork in a thick light brown sauce (shanghai dish)
Thank you so much, James for taking the time to let us know you enjoyed our recipe. We’re so happy that you and your wife enjoyed it. We shall try to make the dishes you’ve requested. We’ve never tried them before though because we’ve never seen them in Singapore before. Nevertheless, we will try our best. Have a great weekend!
Tried the recipe this evening n was delicious. Love the dish n does not dirty up the kitchen too.
Qqqqqq
I am doing 3 times the chicken should I do 3 times the ingredients
Hi chef I have been cooking a few of your recipes including this one for awhile .I must say everything you teach makes us the amateur cooker feels like a chef .Everything I tried taste superb and delicious .It also take a very simple step required .Thank You so much for sharing your knowledge .Love from Malaysia.
You’re most welcome. We’re so happy to know that our recipes worked for you ❤️❤️❤️❤️
I am trying this recipe now Roland. I use one full chicken. Am sure it will turn out yummy. Tks. For sharing. Have been following your cooking always.
I made this today and it was delicious! I followed the recipe faithfully and the results were outstanding. I didn’t discard the garlic because it was creamy and delicious. I just added it to the final dish. I bought rock sugar from the local Asian store and learnt that it caramelizes very easily, so I plan to use it in flan in the future. I will make this recipe again. Thanks for sharing. ❤️ from Washington DC.
Hi Chef, I tried your recipe today. I substituted chicken wings for chicken legs. The dish was yummy. My family loved it. Chicken was cooked through and yet, very tender. Will certainly cook this dish again. Thank you for sharing your recipe.
Great, I will cook this fantastic dish for the potluck party next week! 😋😋😋
Many thanks, Chef Roland! 👏👏👏
I made this for my mom today. She liked it and said it’s not overly salty like everything else I make 😅. Great recipe!
Yay!!! Thank you so much for leaving us a review. We really appreciate it.
Good to watch you again
Liked 👍 the video. I'm going to buy the ingredients now to cook for dinner tonight. Will be using frozen poultry instead .I'm confident that it will taste good like the fresh ones as long as i follow your instructions accordingly.
I always use fresh meat from the day grocer. Frozen meat not ideal unless you cook heavy seasoning cover the frozen taste
Love the wok. Kim kim and kut kut. Beautifully done. Skin is intact, even colour and lovely texture in the sauce. It's tricky to get an even colour with machine plugged chicken. The sauce can be repurposed for a master stock by bringing it to a fast boil daily. It intensified the flavour as it is reheated repeatedly. One can use it as a gravy for noodle. The flavour is ace and you don't need much.
"Roland Lim - Somebody's Favourite Home Chef"
The 'Somebody' is me.
I'll say it again, best channel on TH-cam.
I've recommended this channel to everyone I know.
Keep up the fantastic work.
You’re so so nice to us. Thank you so much!!!
@@spicenpans No need to thank me. It's my honour to spread the word about you and this amazing channel.
From all of Australia, thank you so much.
You and your family deserve all the success and support.
Stay awesome, you will definitely have over 1 million subs soon.
But remember the "Somebody" is me 🤣🤣🤣
Thank you Roland. Great videos. I follow a lot of your recipes and my family loves them all. PS: Always love your expression when you taste the food at the end too.. makes me hungry everytime 😆😆👍👍👍🙏🙏🙏
thanks sir for your videos..i tried this recepi a while a go but we have no rock sugar so i used the brown sugar but i think it's still quite good.
Super awesome. Thanks so much for using our recipe, Hilda!
Chef... I cooked this dish today and it was so yummy. Thanks so much.
You’re most welcome 😊😊😊 thank you so much for using our recipe 🥰
Looks incredible, can't wait to try this recipe! I love saucy dishes with rice.
Happy cooking 😍😍😍
As usua,l super easy & looks super delicious, your method of teaching is incredibly simple to understand & duplicate, what more with easily obtainable ingredients, thank you so much. Now everybody can cook. God Bless.
I can see the smile on your face Chef....chicken is back on track....with careful planning and really worth it recipe, kudos Boss!!
Too good!! You are brilliant!!just love your cooking!! Thank youuuuu
Am drooling alreadyyyyyyyy… gonna make chicken rice with this chicken recipe 🤤🤤🤤🤤
Thank you Chef Roland once again 👍
hi Chef! thank you for the recipe. It looks really nice 😍 will try this pretty soon 😍😍
Happy cooking 😊😊
Looks yummy guys. ❤
Thanks a lot for this. It was delicious 😅. I added more sugar as I like it sweeter.
You are welcome 😊so glad that you enjoyed this recipe, jakikedawen!
Wow look so yummy I try this for dinner thank u chef for sharing god bless u.
Thank you for sharing with us. This looks delicious yum.
It looks delicious. Going to try this recipe. Thanks for sharing the recipe Chef Roland. Any suggestions to substitute rock sugar?
Wow I cooked this just now and all I can say is soooo bloody yummy thanks heaps mate! I wish I could attach photos
I love it! Will cook soon! Thank you so much for your recipe!
I always followed ur cooking and as usual so yummy easy to make❤ thank you I learned a lot 🎉
Thank you so much for your recipes. I've been feeding my family well :)
You’re most welcome, Deborah. Glad that we can help
Wow amazing..delicious🎉
Thank you so much, Sakura
very simple to cook, I will try it next time
Thanks mr, i cooking black sauce chicken many time already🎉
Thank you very much
What a lovely looking plate of chicken and soy sauce with great presentation on the plate brilliant Belfast Northern ireland
Looks so scrumptuous. Must try.
Fantastic recipe!!!
Yummy 😋 thanks for sharing ☺️
This will be great for serving to company! Another winner!
Made this and everyone loved it. Thaks again Roland. Btw, can I ask the reason for leaving the garlic skin on?
So that the garlic doesn't break apart as he has to fish it out of the wok later. If the skin is peeled, the garlic will be all over the place.
wow! it looks so delicious I'm going to cook this recipe.thank you for sharing.
I am making this now :) yum! If I double the recipe to 8 serves, do I need to double the water to 2L and double the soya sauce etc...
Hi Rachel. As long as the liquid can cover the chicken, you don’t have to double the sauce. Happy cooking!
I cooked this with Singapore rice omg amazing combo 😋
Glad you liked it!! Thanks so much for using our recipe, Kelly. ❤️
Looks delicious simple to prepare I love the ingredients and preparation and presentation keep up the good work ❤ I will prepare some thanks for sharing my friend I am watching from Amelia's Ward linden town Guyana south America
Wow that 's easy and looks delicious.
Hi Chef, thank you for sharing your recipe! I hope to be able to get star anise in my area!
Not a chef.. but im pretty sure it will work well even without the sugar😊
Wonderful….Red cooked chicken……❤️
The chicken looked very red before he put on the sauce it didn’t look red when he brought it from the wok wondering if he put some sort of food dye on it first 🤔
Thank you this is i cook now dinner 😊 thank you sir I learned a lot to your videos from Philippines
Thank you Chef Roland!!
Omg im sure its the best soy sauce checking
I should try this and thank you chief
So good! Thx for this recipe!
For this type of dish , dipping sauce of mixture of mince fresh red chillies and garlic with added white rice vinegar.A must try...
Yeah i will try it.. Thank you so much ❤️
You’re most welcome. Happy cooking!!
Thank you again Sir,for sharing .
You’re most welcome. Happy cooking, Maribel!
I almost ate my computer screen.
😂
Delicious recipe chef yummy❤️👍
Oh most definitely gonna try this!
Happy cooking, Lobo!!
Thank you for the receipt !
My mouth is watering again 🤤.
Hehehe. Thank you so much!!
I'm cooking right now sir,is really delicious 😋, thank you
I saw ‘Zero skills needed’ I clicked immediately 😊
Me too. 😂
Mmmmm, riquísimas recetas, gracias por compartir, soy su fan No.1
Very tasty sauce. came out good
Hi Roland. I want to try this recipe but how did you make the sauce with that red color? Would you mind to tell us.Thank you for your sharing this clip.
Hi Niki. We didn’t add any red colouring to the dish. What you see in the video was the exact steps we used to create this dish. It’s probably the photo lighting that made the chicken look redder than it is. It’s actually brown in colour. Hope this helps. Happy cooking!
Many thanks 👍👍👍
Wow learn something new from u Mr. Thank u for te recepi
Great recipe.
So yummy ❤
Thank you so much! 😋
Yummy! Must make this. Thank you!
thank you for sharing❤
Looks delicious, thank you. 👍
Wow ill cook this one later.. thanks
Thanks for the recipe very nice .
You should replay some of the best or popular recipes from back few years ago.
No need to replay. U can just search from it..
Cooking it now, many thanks.
Can't wait to try this!
Happy cooking, Lolita!
Keep it up chef👍
Love d pan or wok, blessings for d new yr to u and family. No students this time?
Love it!!
Thank you so much, Mike!!
Can I ask what premium dark soy sauce are you using? I am currently using the red date dark soy sauce and it tastes somewhat sweet. Do you have any suggestions for premium dark soy sauce? Thanks you!
Wow! Looks DELICIOUS!
Thank you so much!!
Very nice cooking ✌🙏
Looks delicious! What can I use instead of rock sugar? I'm not sure if I can get it where I live 😉
U can get normal white or brown sugar, dissolves faster u know !!
Ops i forgett u can pimp it up with a little bit sichuanpepper a teespoon its enough.
Roast it before in a small pan its perfect.
Good job 👍🏻
🙏🙏🙏🙏
Thanks!
You’re the best 🙏🙏🙏
Yummy yummy ❤❤❤❤
Thanks Chef. 😍😍😍
Thank u chef 🌹🌹🌹🌹🇱🇰🇱🇰🇱🇰🇱🇰
Tôi vừa biết đến kênh của bạn và bạn đã làm tôi mê mẩn vì 2 món ăn từ gà. Tôi sẽ tìm học các món ăn khác nữa ở kênh của bạn.💖💖💖
The dish looks delicious 😋 what brand of dark soy sauce do u use ?
I need all from lee kum kee a verry super brand.
Thanks.... now I can try to cook the dish 😋 ☺️ 😅
@@donnasarmiento7541
Trye it and u will love it 😊😊😊💐💐💐
Over amazone or ur local asian grocerystore.
Not discounter its to expensive the litte bottles like here in germay.
Like Chicken 🍗 Recipes
That’s all I Eat Chicken 🍗
No meat 🥩 Thank You 🙏
Aloha From Hawaii 💥💥❄️❄️
Delicious 😋👍👍🙏🙏
Hi Chef Roland, may I use all chicken wings instead of drumsticks/thighs? My children love soy sauce chicken & they love chicken wings too😊
Hello Yue u can get porkneck or porkbelly too, you will love this, belive me.
You have a new sub here from Quebec ! 😊
Look delicious 🤤
Success is yours again.
You’re so kind. Thank you so much! 🙏🙏🙏
Yummy😋
Thank you so much
Yummy 😊
Yumm! 💥👍👍
Is 4tbsp soy sauce and 4 tbsp premium dark soy sauce enough to flavour the chicken? Some recipes are using as much as 1 cup soy sauce. Btw, can I saute the ginger, spring onion, garlic first to flavour the oil first?
Very very nice food ,good lack you 🌷🌷🌷👍
Hi, I’ve used this recipe twice and it’s yummy. But I run into same problem caramelising the rock sugar. After I poured in water the sugar started to solidify and I’ve to stir pretty vigorously to melt it. Any idea what I could have done wrong?
Try using hot water.
Hi Chef Roland, if we are using whole or half chicken, do we cook for 15min or longer?
My chicken didn’t get the same dark color as you when I take it out from the pot. I use Thai ABC soy sauce. Do you think it was the difference in soy sauce? Also, I may have put more water.
Thai soy sauce and Chinese soy sauce aren’t quite the same. Try a Chinese brand and choose PREMIUM dark soy which is of thicker consistency and not so salty.