Just made this for the girlfriend and her parents, and it went down an absolute treat. I love all Chinese cooking, but these simple wok dishes are brilliant for those who are learning from scratch (like me). Thanks Jeremy and the whole School of Wok crew !
You’ve smashed it again Jeremy!! I live in the most westerly village on the British mainland, Kilchoan. It’s very remote, but I have access to the best locally produced meat, veg and seafood. Luckily, my partner visits Edinburgh regularly and comes back with all my Chinese ingredients that I need. The Only Thing I missed living here was a good Chinese meal! Thanks to you, my “wok nights” are quickly becoming legendary and I am never short of willing “tasters” - I try something new from the School of Wok every week. We all sit in the kitchen, have a few drinks, and I cook your recipes , (following your videos, which I watch in advance and have my wok clock all ready and everything marinated and ready to go). I cannot tell you how popular I have become!! This one was really easy, quick and utterly delicious. Thank you so much and keep up the good work😀😀😀
Since they don't seem to have posted ingredients, here's what they appear to be for those who want a reference. I put a ~ next to the amounts that are most likely to be wrong since I'm judging by eye. Veggies A lot of ginger 1 bunch green/spring onion 1/2 red onion 1/2 green bell pepper ~3-4 cloves garlic Marinade ~1 lb Chicken thigh 1 tbsp light soy sauce 1 tbsp sesame oil Dash of sugar Dash of five spice 1 tbsp of cornstarch While cooking 2 tbsp of oyster sauce Dash of dark soy sauce ~1/4 cup rice wine ~1/4 cup chicken stock
There is a recipe for Ginger & Spring Onion Chicken in "Jeremy Pang's School of Wok" cookbook. There are some small differences, but it is essentially the same. But thanks for taking the time to list the ingredients.
Thought I was going round the kook earlier, scrolling through TH-cam recommends on my TV, scroll to this video and I hear Jeremy's voice...but I haven't clicked play yet...it was from another room...him on live TV!
Jeremy that dish is amazing in it's simplicity, even done by me on non-stick pan (I am still in progress in getting professional burner and wok). Amazing flavor combination and that caramelized ginger... AWESOME! 10/10!!!!
I discovered this channel and I absolutely love your teaching style and recipes Jeremy. Thank you so much for your videos, I've learned more about Wok cooking in the past week than the past 20 years.
becoming fascinated with heat's different effect on ingredients (after a predominantly Italian mindset upbringing). I got my first Wok about 6 months ago and it's amazing how accurate it can be once you start to relax while using it. I have been using Ken Hom's tutorials but i think i will be making this asap, thanks
It's a common home cooked dish in many chinese households and chinese restaurants. TH-cam has many similar recipes. I cook this every other week at home.
As I posted yesterday, I was going to make this tonight. It came out wonderful. A good mix of flavors and the 5 spice gives it an Indian flavor my wife said. Served with a side of Saffron flavoured Basmati rice. Totally delicious. Thank you Jeremy from Canada.
I just made this following the recipe as closely as possible. Third time ever using my wok and I am absolutely blown away at the results. This is the start of a new hobby and your page will help a lot . Thanks!
We always put the spring onions (leaves part) towards the end because it cooks fastest. We usually put onions, spring onions stems and green peppers first after ginger and garlic. Finish off with last bit of decorative spring onions.
I've been making this recipe for a few months now and really love it. I actually use Mirin sake for cooking instead of the rice wine and very little chicken stock. Can't seem to find the 5 spice seasoning but it still tastes great.
I feel like Uncle Roger would absolutely love this channel. Excellent recipe, Jeremy! I'm gonna give this a try this next weekend!
3 ปีที่แล้ว
Love these simple wok recipes, made multiple already with great success. Jeremy, can you please recommend a good wok to order online? I have one I bought in a local Budapest Chinese shop and it's not bad, but yours seem much better and the wall thicker/differently produced (mine is just that thin steel press one). Thank you in advance!
Just discovered your channel and I’m so happy I did. Now All I need is your recommendation for a good wok for people in the US. I would love to own one but don’t know where or what to look for!
Souped up recipes has a very good wok you can by via Amazon, she has her own TH-cam channel as well. She comes from China and lives the last 2 years in the us.
Love your videos Jeremy! I made your Taiwan beef noodle soup....awesome! Many years ago as a college student I often ate this ginger chicken dish and your recipe looks great! Thanks so much for sharing!
A question about the onions in a stir fry: at restaurants, they often came with a bit brownish colour on the surface (Not to trick anyone about it: I liked it!), where they where cut. Not burned at all. I tried to copy that and found that soaking them in light soy sauce for about half an hour does that trick. My question: is it a traditional way to marinate onion or just ment preventiond the onions from drying out, when you prep your veggies in the morning, to last for a few hours? Greetings from the far north of Germany!
@@SchoolofWok Hello Lee, it's not from the sauce. Took me a few tests to make them look like what I had been served. And I'm marinating in "Healthy Boy Brand" thin soy sauce. It does not effect the taste very much. But your piece of onion will be fully cooked, without any char. I now assume it's just about the "mise en place": to prep. And keep it from drying out for a little while. Here are a few recipes that I posted (in german, sorry ;-) 1GU-Fahrer stands for my Yamaha RD125LC Type: 1GU (never sold in Germany) www.chefkoch.de/rezepte/1894291308501632/Gefuellter-Tintenfisch-mit-Scampi-und-Wirsing.html Just bought some squid. What would be your take on it? Greetings to the whole team !
I made some of your recipes and they came out absolutely delicious. I'm definitely going to sample this one too. Greetings from Germany, for the whole team!
Classic dish done in a Class way. S.O.W. never lets me down.....Great Vid, Great presentation = Great food coming out of my kitchen. Love you guys. :-)
I don't mind improvising after seeing a recipe. A little bit. But even after going to his recipe catalogue with the text versions, I can't find this recipe that provides even a general idea of the amounts of the ingredients he uses. Have to apply his tips and ideas to some of the other Spring Onion and Ginger Chicken recipes that abound on the web, unfortunately. (I did find a print version of Ginger and Spring Onion Prawns to try... there is that at least).
I’ve been able to find low-sodium soy sauce. But what about some of the other popular sauces, such as housin, oyster, etc. Do they make low-sodium versions of these sauces?
Thank you, I have a question. I bought a wok, seasoned it but I think its not seasoned well because food is sticking to the wok, especially marinated chicken.. I still cook on it and just scratch off the burnt pieces and carried on, its not good at first but once the chicken is ready, I scratch the burnt stuff off and carry on with cooking vegetables etc, return chicken to the wok, add sauce and its all good, not sticking anymore. Should I start the seasoning over or should I carry on cooking hoping it will get better over time? I believe it could be seasoned better, I probably added bit thicker layer of oil then I should. Anyway, meat is sticking to the wok, but once I clean it, I can carry on with cooking just fine, even after returning the chicken and introducing the sauce.. Its a big question for me. I cooked few times only but I can see patina forming, dont want to loose that unless necesarry to make it nonstick :/ thanks
@@SchoolofWok No... actually there is NOT a link. And it isn't among the dozens of recipes at your website catalogue. (But I did find your Ginger & Spring Onion Prawns recipe to try... so I am not all that crushed at the moment).
Just made this for the girlfriend and her parents, and it went down an absolute treat. I love all Chinese cooking, but these simple wok dishes are brilliant for those who are learning from scratch (like me). Thanks Jeremy and the whole School of Wok crew !
Brilliant stuff, so glad you enjoy our content! - Lee
@@SchoolofWok i can do everything but the wok flicking. made alot of your dishes. and changed them slightly afterwords. learnt alot from your channel.
You’ve smashed it again Jeremy!! I live in the most westerly village on the British mainland, Kilchoan. It’s very remote, but I have access to the best locally produced meat, veg and seafood. Luckily, my partner visits Edinburgh regularly and comes back with all my Chinese ingredients that I need. The Only Thing I missed living here was a good Chinese meal! Thanks to you, my “wok nights” are quickly becoming legendary and I am never short of willing “tasters” - I try something new from the School of Wok every week. We all sit in the kitchen, have a few drinks, and I cook your recipes , (following your videos, which I watch in advance and have my wok clock all ready and everything marinated and ready to go). I cannot tell you how popular I have become!! This one was really easy, quick and utterly delicious. Thank you so much and keep up the good work😀😀😀
That sounds amazing! Keep on working! - Chris
Since they don't seem to have posted ingredients, here's what they appear to be for those who want a reference. I put a ~ next to the amounts that are most likely to be wrong since I'm judging by eye.
Veggies
A lot of ginger
1 bunch green/spring onion
1/2 red onion
1/2 green bell pepper
~3-4 cloves garlic
Marinade
~1 lb Chicken thigh
1 tbsp light soy sauce
1 tbsp sesame oil
Dash of sugar
Dash of five spice
1 tbsp of cornstarch
While cooking
2 tbsp of oyster sauce
Dash of dark soy sauce
~1/4 cup rice wine
~1/4 cup chicken stock
Can use a omit five spice powder. Many don't use. It's optional. Vegetables can be up to own preferences....not necessarily green peppers.
Thank you for this!
There is a recipe for Ginger & Spring Onion Chicken in "Jeremy Pang's School of Wok" cookbook. There are some small differences, but it is essentially the same.
But thanks for taking the time to list the ingredients.
Deine Wok-Künste sind wirklich phänomenal! Ich rieche förmlich, wie es duftet! Dankeschön
Thought I was going round the kook earlier, scrolling through TH-cam recommends on my TV, scroll to this video and I hear Jeremy's voice...but I haven't clicked play yet...it was from another room...him on live TV!
Ha, he’s everywhere! - Chris
Jeremy that dish is amazing in it's simplicity, even done by me on non-stick pan (I am still in progress in getting professional burner and wok). Amazing flavor combination and that caramelized ginger... AWESOME! 10/10!!!!
I’m sure it’s still delicious in a pan! - Chris
I discovered this channel and I absolutely love your teaching style and recipes Jeremy. Thank you so much for your videos, I've learned more about Wok cooking in the past week than the past 20 years.
becoming fascinated with heat's different effect on ingredients (after a predominantly Italian mindset upbringing). I got my first Wok about 6 months ago and it's amazing how accurate it can be once you start to relax while using it.
I have been using Ken Hom's tutorials but i think i will be making this asap, thanks
Excellent. I have all those ingredients right now - and I'm hungry!
That’s one of the best feelings, right! I love being able to jump into inspiration immediately. And eat. I love that too.
How was it?
@@michelleacheson2299 Excellent. Really good.
@@JS-gk9et Me too. It was just great timing. I was hungry, had the ingredients in the house, and that is all the incentive I need.
Glad you gave it a go and enjoyed it! - Chris
I used to watch you a long time ago when I had this Chinese cuisine, I am coming after 2 years and the nostalgia is too much.
Can't see the recipe in the description :<
And can't find it on your website, where it is?
Yes, I would like to see the recipe too!
It's a common home cooked dish in many chinese households and chinese restaurants. TH-cam has many similar recipes. I cook this every other week at home.
As I posted yesterday, I was going to make this tonight. It came out wonderful. A good mix of flavors and the 5 spice gives it an Indian flavor my wife said.
Served with a side of Saffron flavoured Basmati rice.
Totally delicious.
Thank you Jeremy from Canada.
Glad it went well! - Chris
I just made this following the recipe as closely as possible. Third time ever using my wok and I am absolutely blown away at the results. This is the start of a new hobby and your page will help a lot . Thanks!
Just made this and it's delicious. Only had whole spices for the Chinese 5 spice so perhaps was lucky! Thanks guys for these videos
Cooked this on Monday.. gorgeous dish for any day of the week. Thanks Jeremy. So yummy, happy tummy in the house x
yes..a printable recipe would be nice..the difference between a great utube and one you might not come back to !!
Agreed...
It's no hassle to just list the quantities.
Yes would be nice to have at least for a shopping list.
I made this tonight. Amazing! Loving my new wok and this channel.
We always put the spring onions (leaves part) towards the end because it cooks fastest. We usually put onions, spring onions stems and green peppers first after ginger and garlic. Finish off with last bit of decorative spring onions.
The white part also has a lot of flavour too! - Lee
I’m definitely making this on Saturday! But there will be no attempt to flip my wok! Just need to buy some ginger and will be using tenderloin
Let us know if you made it! - Chris
Love the 'Wok Clock' great USP.
I've been making this recipe for a few months now and really love it. I actually use Mirin sake for cooking instead of the rice wine and very little chicken stock. Can't seem to find the 5 spice seasoning but it still tastes great.
Great Video !! definitely making this tonight. Is there a printable recipe somewhere ?
I tried this many times.. Its delicious recipe.. Thnx for this tasteful method of chicken ginger and spring onin..
Sounds great and can’t wait to try it. Please post the recipe so we can follow along easier.
You know it's a couple of clicks away on their website aye?
@@Michael-rr8ez just checked and it’s not on school of wok website, at least here?? No problem, watched again and took notes. LOL. Cheers.
@@Michael-rr8ez You know that actually it's not on their website aye?
@@sheerluckholmes5468 Nah no clue to be honest, they're usually so quick with it
You do such a good job.
And it’s a pleasure to watch you. I’ve learned a lot. I’ve never see fried crisp ginger. Thank you !
Made me appreciate ginger more than ever before.
I love ginger! - Chris
I feel like Uncle Roger would absolutely love this channel.
Excellent recipe, Jeremy! I'm gonna give this a try this next weekend!
Love these simple wok recipes, made multiple already with great success. Jeremy, can you please recommend a good wok to order online? I have one I bought in a local Budapest Chinese shop and it's not bad, but yours seem much better and the wall thicker/differently produced (mine is just that thin steel press one). Thank you in advance!
Another great and easy recipe, thank you Jeremy. Wednesdays are always fun with you.
Thanks! - Chris
@@SchoolofWok Welcome.
Impeccable English accent of a Chinese chef.🥳😎
You cannot un-see the little waving kitty in the background as he’s cooking.
Oh My Goodness - I have just made this and it was absolutely delicious. This is restaurant quality. Thank you so much. Carol (wife of Bill ha ha)
Glad you enjoyed it! - Chris
Made this in the week - brilliant. The recipes are so easy to follow and the results are brilliant. My go-to channel now!!
Great to hear! - Lee
Just discovered your channel and I’m so happy I did. Now All I need is your recommendation for a good wok for people in the US. I would love to own one but don’t know where or what to look for!
Souped up recipes has a very good wok you can by via Amazon, she has her own TH-cam channel as well. She comes from China and lives the last 2 years in the us.
He is a Heston Blumenthal but in a Chinese version I admire him bring out good techniques. So gooooooood !!!!
Well, this recipe is on the list for this week .Love anything ginger.
The Wok Clock is a great idea.
Love your videos Jeremy! I made your Taiwan beef noodle soup....awesome! Many years ago as a college student I often ate this ginger chicken dish and your recipe looks great! Thanks so much for sharing!
I liked your comment about Five Spice. Indeed, it should be used sparingly.
Ginger, garlic, onion/scallion, peppers. Char, take out add oil chicken cook threw, add veg back, oyster sauce, soy, rice wine, chicken stock
excellent tutorial…. lots of “aha” moments. Thank you!
A question about the onions in a stir fry: at restaurants, they often came with a bit brownish colour on the surface (Not to trick anyone about it: I liked it!), where they where cut. Not burned at all. I tried to copy that and found that soaking them in light soy sauce for about half an hour does that trick.
My question: is it a traditional way to marinate onion or just ment preventiond the onions from drying out, when you prep your veggies in the morning, to last for a few hours?
Greetings from the far north of Germany!
I've never heard or marinating onions in soy sauce before! The brown colour is most likely from the stir-fry sauce that's added into the recipe! - Lee
@@SchoolofWok Hello Lee, it's not from the sauce. Took me a few tests to make them look like what I had been served. And I'm marinating in "Healthy Boy Brand" thin soy sauce. It does not effect the taste very much. But your piece of onion will be fully cooked, without any char.
I now assume it's just about the "mise en place": to prep. And keep it from drying out for a little while.
Here are a few recipes that I posted (in german, sorry ;-)
1GU-Fahrer stands for my Yamaha RD125LC Type: 1GU (never sold in Germany)
www.chefkoch.de/rezepte/1894291308501632/Gefuellter-Tintenfisch-mit-Scampi-und-Wirsing.html
Just bought some squid. What would be your take on it?
Greetings to the whole team !
🤪😝💕❤❤👍
I made some of your recipes and they came out absolutely delicious. I'm definitely going to sample this one too. Greetings from Germany, for the whole team!
Brilliant, glad you are enjoying the recipes! - Lee
Minced garlic might add an extra kick to this luscious dish, especially in a stir fry in the beginning
Is the printed recipe online?
Classic dish done in a Class way. S.O.W. never lets me down.....Great Vid, Great presentation = Great food coming out of my kitchen. Love you guys. :-)
Thanks! - Chris
This looks great! So simple yet sumptuous! Gonna try it for sure! 💯💯
Let us know if you do! - Chris
Love your recipes and straight forward methods - but for the life of me, I can't find your printable recipes! Please tell me where they are.
one of my friends recomended "school of wok" to me and i tried crispy prawn the other day and lemon chicken today😍its very yummy!!
Thank your friend! - Chris
I had everything except for the garlic! WHYYYY?! I made it anyway. Still delicious ❤
I love the talking, and chopping, etc...its what makes you appealing.
Wonderful video and easy to follow straight to the point. Simple and back to basic
Let us know if you make it! - Chris
Ooohh goody goody, can’t wait 😛
Mouth is watering already
It’s a great dish! - Chris
Can you do a Carter’s chicken ? That’s my absolute favorite 😍
This looks great... Simple yet unique. Going to give this a try this weekend! Thanks Jeremy!
Let us know how it went! - Chris
@@SchoolofWok Turned out great! I substituted Hoisin sauce for the Oyster sauce since that's what I had on hand. Was so simple and quick to make!
Hey Jeremy, love your channel. Just tried this out it succeded extremly well!! Thanks to you guys!!
I was thinking about doing a stir fry with chicken tonight! That, or Mom’s Puerto Rican arroz con pollo.
Did you make it? - Chris
@@SchoolofWok Sorry, no! My wife had other plans, but I will happen!
Looks delicious. I'm going to make this tomorrow night. I know that Jeremy will not disappoint me.
We hope it went well! - Chris
I would have thickened up that sauce at the end with a little corn starch mixed with the rice wine??
Very Nice. I leaned some things as well. Thank You!
My dad make this for me I’m here learning to cook it for my
Bf lol
Hello
I live in Poland, what should I look for when It is about "rice wine"? Shaoxing wine, sake, mirim or something else?
Shaoxing wine! - Chris
Made last night for me and my mum, it's the favourite thing I've made for her so far!
Which oil did you fry with ❓❓💁🏻♀️
Great vid! The wok clock is a great idea, never thought of that...
Thank you! - Lee
To be honest, I feel nervous when I still see pink chicken as the vegetables go in. 9:13, for example.
Is there a reason this wonderful recipe is not on the site?
I don't mind improvising after seeing a recipe. A little bit.
But even after going to his recipe catalogue with the text versions, I can't find this recipe that provides even a general idea of the amounts of the ingredients he uses.
Have to apply his tips and ideas to some of the other Spring Onion and Ginger Chicken recipes that abound on the web, unfortunately.
(I did find a print version of Ginger and Spring Onion Prawns to try... there is that at least).
Wok around the clock! luv your channel; thanks so much
Thanks! - Chris
I tried the recipe today. Absolutely delicious!!!
Lovely! Be sure to tag us with a picture on social media - Chris
what can be used as substitute for rice wine?
😀❤️❤️❤️👍😊❤️ Mumbai
I’ve been able to find low-sodium soy sauce. But what about some of the other popular sauces, such as housin, oyster, etc. Do they make low-sodium versions of these sauces?
Taste delicious and a little similar to mongolian beaf. Nevertheless, amazing
Where can I get those type of prep bowls they use for the chicken? I love them!
They’re our own bamboo bowls! We sell them on our website and on Amazon - search for School of Wok bamboo bowls! - Chris
Looks great. Do you have a list of the ingredients? I couldn’t find the written recipe on your website
Thank you, I have a question. I bought a wok, seasoned it but I think its not seasoned well because food is sticking to the wok, especially marinated chicken.. I still cook on it and just scratch off the burnt pieces and carried on, its not good at first but once the chicken is ready, I scratch the burnt stuff off and carry on with cooking vegetables etc, return chicken to the wok, add sauce and its all good, not sticking anymore.
Should I start the seasoning over or should I carry on cooking hoping it will get better over time?
I believe it could be seasoned better, I probably added bit thicker layer of oil then I should. Anyway, meat is sticking to the wok, but once I clean it, I can carry on with cooking just fine, even after returning the chicken and introducing the sauce.. Its a big question for me. I cooked few times only but I can see patina forming, dont want to loose that unless necesarry to make it nonstick :/ thanks
I see Jeremy, I click.
Any suggestions for a good clever for chopping all of these veggies?
You can find a decent cleaver* in any Asian food store. Want something more sophisticated (higher-end steel etc.), visit a quality knife store.
Looks delicious. I presume this would go well with rice no?
Mmmm delicioso saludos y bendiciones
Hey Jeremy, you might want to zoom in to your final product some more... can’t really see... nice video as usual!
How long should I marinade?
I gave it a try today and.... my family and I loved it!!!! Thank you so much it was sooooooo delicious!!!
Making this tomorrow!!!!
Let us know how it went! - Chris
Jeremy, how exactly do I keep my hands from smelling like onions as it's annoying every time I slice up onions
I use rubber gloves (like the doctors have), mostly for cutting hot peppers but still...same concept ;)
Awesome chicken recipe
Thanks! - Chris
Looks delicious! Will give it a try.
Let us know if you do! - Chris
Special yummy recipes🤗💟
I just might be missing it, but I don't see the recipe on your website. Where can I find the measurements Jeremy uses in this recipe?
There's a link in the description for the recipe! - Lee
@@SchoolofWok No... actually there is NOT a link. And it isn't among the dozens of recipes at your website catalogue.
(But I did find your Ginger & Spring Onion Prawns recipe to try... so I am not all that crushed at the moment).
Green Peppers
Purple Onions
Spring onions
Garlic
Ginger
Chicken
Looks amazing! Looks like a total rice killer!
It’s great with rice! - Chris
Would appreciate quantities, please.
does anyone sit there thinking 'this would be good with XYZ' and then try to make multiple dishes before realising you've cooked for 20 people?
All the time. - Lee
@@SchoolofWok I made this yesterday. It was banging. Made with red peppers though because green ones are gross
What kinda rice vine did you use? Shao Xing?
Yep! - Chris
Great job. Thank you. A
Looks amazing! Is this dish considered healthy?
Can we do some low fodmap stuff please??
"Niet mokken, lekker wokken"
Finally it started!