Fantastic stuff. I bet this would be nice with some cashew nuts or bamboo shoots, too. I bought a box of Lucky boat noodles because they now do a smaller box. I didn't think it would be so massive! There's over 80 bundles in there. I really thought I'd like to eat chow mein a lot more than I actually do.
Sounds great, yeah you can just add anything you want. That’s what I love about Chinese you can chop and change to suit. I don’t think there’s an actual official recipe for anything. Basically just make it your own. Once you have the key ingredients then you can adjust to suit. Cheers mate 👍
Thanks David. Had it imported from America about 10 years ago. At the time they didn’t exist in the UK but have them because of my channel. There’s now a bigger demand for them and quite a few of my subscribers have one . There’s a link further down in the description for the burner, just click on that. There’s a variety of burners on the market now, you could also do a bit of research to see what’s available but this is the original one I used. Cheers mate 👍
Could be a number of things. Chicken is probably the easiest thing to make,maybe you’re over thinking it. I’ve started using a bamboo steamer and the chicken is always moist and tender. Takeaways will always prep chicken earlier on in the day for the night ahead. The pre cooked chicken is then added to most dishes just before serving.some will velvet chicken or mostly boiled. I would cook the veg or noodles first and then add the chicken last. Even buy a couple of pre cooked chicken breasts from any supermarket and add that . If you’re veleviting the chicken then that could be the cause . It’s hard to pinpoint the problem without knowing what method you’re using. People think because it’s Chinese it has to be cooked in a certain way but at the end of the day chicken is still chicken no matter what way it’s cooked. Hope some of that helps, thanks mate
It’s just a regional thing. This is how it’s served in our takeaway in Glasgow and surrounding takeaways . Thanks for your comment mate I appreciate that. Take care pal ❤
Just noticed your back, I have done loads of you recipes over the years. Will be doing this one soon, its one of my favourites. Thanks
Cheers mate I appreciate that and nice to be back ❤
Awe cheers mate, I appreciate that 👍
Looks amazing, thank you.
Thanks mate I appreciate that 👍
Wife's favorite Alex, i now what i will be doing this weekend!!
Great job as usual mate.
Thanks Graham 👍
Fantastic stuff. I bet this would be nice with some cashew nuts or bamboo shoots, too.
I bought a box of Lucky boat noodles because they now do a smaller box. I didn't think it would be so massive! There's over 80 bundles in there. I really thought I'd like to eat chow mein a lot more than I actually do.
Sounds great, yeah you can just add anything you want. That’s what I love about Chinese you can chop and change to suit. I don’t think there’s an actual official recipe for anything. Basically just make it your own. Once you have the key ingredients then you can adjust to suit. Cheers mate 👍
Hi Alex that looks good I will try this recipe. Where did you buy your jet burner from.
Thanks David. Had it imported from America about 10 years ago. At the time they didn’t exist in the UK but have them because of my channel. There’s now a bigger demand for them and quite a few of my subscribers have one . There’s a link further down in the description for the burner, just click on that. There’s a variety of burners on the market now, you could also do a bit of research to see what’s available but this is the original one I used. Cheers mate 👍
Looks excellent Alex, need to try this cheers
Thank for that Steven 👍
Cheers Alex.
Thanks mate ❤
Looks smashing
Thanks Eric ❤
😳😛🤤😋👍🏻
❤
Nice job 👏
Thanks mate 👍
my chicken turns out like rubber after stir frying in wok. What am i doing wrong?
Could be a number of things. Chicken is probably the easiest thing to make,maybe you’re over thinking it. I’ve started using a bamboo steamer and the chicken is always moist and tender. Takeaways will always prep chicken earlier on in the day for the night ahead. The pre cooked chicken is then added to most dishes just before serving.some will velvet chicken or mostly boiled. I would cook the veg or noodles first and then add the chicken last. Even buy a couple of pre cooked chicken breasts from any supermarket and add that . If you’re veleviting the chicken then that could be the cause . It’s hard to pinpoint the problem without knowing what method you’re using. People think because it’s Chinese it has to be cooked in a certain way but at the end of the day chicken is still chicken no matter what way it’s cooked. Hope some of that helps, thanks mate
How good is that.
Awe cheers Kevin I appreciate that , thanks pal 👍
Not the same as we used to get in Bournemouth, Dorset!!
It’s just a regional thing. This is how it’s served in our takeaway in Glasgow and surrounding takeaways . Thanks for your comment mate I appreciate that. Take care pal ❤
Braw Alex
Thanks Colin .👍