It depends in the mood i'm in ..Sometimes i velvet the chicken with some cornstarch etc or poach in some water..I also steam the chicken..I've used all the methods in a few of my videos..Every takeaway is different and have their preferred method..Some even buy in pre cooked
Looks ace. Might try it as I do like an omelette. To be honest I’ve never ordered this before because I never knew wtf it actually was. Don’t think it’s that commonly ordered. And first time I’ve seen you cook without you setting your fighter-jet turbine wok turned up to Mach 9!! Must have been tough having that restraint lol
I said exactly the same thing to my chef wtf ? when a costumer ordered some..I've always heard about it but never really knew what it was..I let my son try some the other night and replied that's great Da i'll hiv that fir ma breakfast in the moarning..Speaking Glaswegian btw if anyone's needing a translator..Sometimes high heat is not always necessary just depends on the dish...High burners are designed for speed..Maximum time for each dish should only be about two minutes..Most takeaways have only one chef..The amount of meals they can make in one night is awesome...
Ha sounds good. I’m originally from north east Glasgow but stay in Renfrewshire these days. I also love curries and BBQ food but I thought the high temp wok was the “ingredient” I was missing from my Chinese meals. But, aye, you don’t always need to blast everything
Hi Alex, this is my favourite dish and there is a particular flavour I really like but not every takeaway I have tried has that one particular flavour, could it be the MSG?
I had never tried the dish before until the chef made it for me that night..I'm almost certain it's made many ways but as i said i've only tried it the once..I was eager to make it the next day after the chef showed me..It's not something i would order..I'm led to believe that foo yung is just a fancy omelette and in the comment section some have said so it's basically just a chopped up omlette....MSG is just a seasoning similar to salt and really wouldn't change things dramatically. I must make it a point to try it elsewhere because this is the only one i know off.Like other Chinese dishes there will be variations..Cheers pal
I love ordering this from the takeaways around Glasgow and it comes in a yellowish, almost translucent liquid. Do you know what this is? As it gives the dish a lot more flavour. I thought it might be chicken stock but not quite sure
This version is from this takeaway in Glasgow Ian.th-cam.com/video/NaBWmkIId5M/w-d-xo.html.This is exactly how the chef makes it..Egg foo Yung is basically an omelette dish Ian..Other takeaways may make it different..The way you describe is raw eggs partially cooked and tossed in the chicken..Very popular in Chinese cuisine but not for the UK palette...The yellow will be from the eggs but not cooked in an omelette style...The takeaway i worked is called the lucky Chen..I filmed this also for them Ian..th-cam.com/video/Z1U4YuEhpKg/w-d-xo.html
Thanks for replying, maybe it just varies from different takeaways. The way you made it is absolutely identical to the takeaways I get it from but as I say, there is usually a yellowish liquid too. It is hard to explain, it isn’t a sauce or gravy, it is usually just a very very small amount at the bottom of the container. It gives the foo yung more moisture, a different taste and more flavour than just an omelette sort of taste. I recently came across your channel and I am loving it. I have tried a few of your other recipes now and they have turned out spot on to the takeaways I use. I am absolutely amazed how simple it is to make my favourite dishes. Thanks for posting your videos and showing how easy it is to make Chinese food.
Thanks Ian the takeaway oil that i use could be in there also and at the bottom of the container could just be excess oil..If just i had a pic to go on..I would nail it in a minute..I've only ever had it from the one takeaway but as you said Ian others may or will cook it different..Foo Yung has always been labeled as just a fancy omelette but tweaked it here and there can certainly change it..I can always remember saying to the chef that night when he made it is that it lol..Cheers Ian..
@@ianmackay5427 I know the liquid you are talking about. I order in Glasgow too. No idea what it is, I have wondered. I get mushroom foo yung and thought it was maybe from the mushrooms.
Thanks Philip actually I couldn’t remember who it was but I’m glad you’ve came forward. The BB sauce will be on soon. I’m in the process of writing a book at the moment so nothing will be left out. Trying to get through as much stuff as possible. All the favourites will be there.
I've seasoned my wok according to all advice, and yet my egg still sticks to the bottom of my flat bottom wok. Is this because I am using an electric cooker? Yours is by far the best I've seen on TH-cam
Thanks for the compliment Andi..The secret is to have your hob on the lowest setting possible..If at anytime also if it starts to stick add a few drops of water takeaways all adopt the same..The worst thing you want to do is add more oil so water is always a safer bet..Try and ditch the rule of thumb using a smoking wok.This doesn't work with rice..All your looking for is a nice even heat.The rice will cook just the same..There is no rush.If at anytime as i said just add some water.It doesn't matter how well your wok is seasoned it will still stick..A seasoned wok is not a non stick wok as some may think..Also make sure your rice is completely dry and free of moisture.Never cook with wet rice..I hope some of this helps Andi,cheers pal
Exactly the same Andi.Not everything in a takeaway is cooked on high heat.The most important this is flavour.Rice dishes as i said are always cooked with minimal heat.It's your safest bet and no more sticking..If you had to boil a pot of water for example and continued on a high heat the water would reduce quicker,on a low heat it would take longer..The same applies with wok cooking.Oil if kept on a high heat will evaporate too quickly,on a low heat the process takes longer..Let me know how you get on Andi the next time you cook something,cheers pal.
@@ukchinesetakeawayrecipesbyalex will do mate. Love your uploads. One more silly question... I spent 30 quid (I've become obsessed with Cantonese cooking) on a Chinese chefs chopper/knife, and it's a sort of one sided sharp blade. The way I cut means it seems to pull sideways and whatever I've sliced tapers off to nothing, I end up with sort of wedges. Haha. Should I use my other hand or can I Hone the blade to make it two ways? Sorry for pestering you
Thanks boogles..I'd only tried it for the first time the other night when the chef made it for me....Nice pleasant dish...At times I can't believe my luck being showed all this...He now knows about the channel and was very impressed..He suggested I should open up my own shop but at the moment it's only a hobby...
I love chicken foo yung, have done for years. I have just found your site & will be trying to cook this later, thank you!
Thanks mate hope it worked out ok for you. Sorry for the late reply, I’m retired now and only come on here now and again, cheers mate 👍
Again I've followed your recipe which never fails. Its quick, easy and takes just like the takeaway. Thanks..
Thanks mate..sorry for the late reply
This looks really tasty! Can you tell me; do you boil your chicken or do you steam it?
It depends in the mood i'm in ..Sometimes i velvet the chicken with some cornstarch etc or poach in some water..I also steam the chicken..I've used all the methods in a few of my videos..Every takeaway is different and have their preferred method..Some even buy in pre cooked
Just made this using your recipe for the first time and it turned out amazing! 🤩🤩
Fantastic Renee I’m well pleased, and thanks also for taking the time to comment, cheers pal 😊
Looks ace. Might try it as I do like an omelette.
To be honest I’ve never ordered this before because I never knew wtf it actually was. Don’t think it’s that commonly ordered.
And first time I’ve seen you cook without you setting your fighter-jet turbine wok turned up to Mach 9!! Must have been tough having that restraint lol
I said exactly the same thing to my chef wtf ? when a costumer ordered some..I've always heard about it but never really knew what it was..I let my son try some the other night and replied that's great Da i'll hiv that fir ma breakfast in the moarning..Speaking Glaswegian btw if anyone's needing a translator..Sometimes high heat is not always necessary just depends on the dish...High burners are designed for speed..Maximum time for each dish should only be about two minutes..Most takeaways have only one chef..The amount of meals they can make in one night is awesome...
Ha sounds good. I’m originally from north east Glasgow but stay in Renfrewshire these days. I also love curries and BBQ food but I thought the high temp wok was the “ingredient” I was missing from my Chinese meals. But, aye, you don’t always need to blast everything
This looks great im looking forward to trying it myself
Thanks Owen. It’s a simple enough dish.
Hi Alex, this is my favourite dish and there is a particular flavour I really like but not every takeaway I have tried has that one particular flavour, could it be the MSG?
I had never tried the dish before until the chef made it for me that night..I'm almost certain it's made many ways but as i said i've only tried it the once..I was eager to make it the next day after the chef showed me..It's not something i would order..I'm led to believe that foo yung is just a fancy omelette and in the comment section some have said so it's basically just a chopped up omlette....MSG is just a seasoning similar to salt and really wouldn't change things dramatically. I must make it a point to try it elsewhere because this is the only one i know off.Like other Chinese dishes there will be variations..Cheers pal
@@ukchinesetakeawayrecipesbyalex Thanks for your reply Alex.
I love ordering this from the takeaways around Glasgow and it comes in a yellowish, almost translucent liquid. Do you know what this is? As it gives the dish a lot more flavour. I thought it might be chicken stock but not quite sure
This version is from this takeaway in Glasgow Ian.th-cam.com/video/NaBWmkIId5M/w-d-xo.html.This is exactly how the chef makes it..Egg foo Yung is basically an omelette dish Ian..Other takeaways may make it different..The way you describe is raw eggs partially cooked and tossed in the chicken..Very popular in Chinese cuisine but not for the UK palette...The yellow will be from the eggs but not cooked in an omelette style...The takeaway i worked is called the lucky Chen..I filmed this also for them Ian..th-cam.com/video/Z1U4YuEhpKg/w-d-xo.html
Thanks for replying, maybe it just varies from different takeaways. The way you made it is absolutely identical to the takeaways I get it from but as I say, there is usually a yellowish liquid too. It is hard to explain, it isn’t a sauce or gravy, it is usually just a very very small amount at the bottom of the container. It gives the foo yung more moisture, a different taste and more flavour than just an omelette sort of taste.
I recently came across your channel and I am loving it. I have tried a few of your other recipes now and they have turned out spot on to the takeaways I use. I am absolutely amazed how simple it is to make my favourite dishes. Thanks for posting your videos and showing how easy it is to make Chinese food.
Thanks Ian the takeaway oil that i use could be in there also and at the bottom of the container could just be excess oil..If just i had a pic to go on..I would nail it in a minute..I've only ever had it from the one takeaway but as you said Ian others may or will cook it different..Foo Yung has always been labeled as just a fancy omelette but tweaked it here and there can certainly change it..I can always remember saying to the chef that night when he made it is that it lol..Cheers Ian..
I think this taste is what I am looking for as well Ian, but some takeaways really do lack in flavour. I have asked Alex could it be MSG.
@@ianmackay5427 I know the liquid you are talking about. I order in Glasgow too. No idea what it is, I have wondered. I get mushroom foo yung and thought it was maybe from the mushrooms.
Al tell thi what alex that looks the biz and thanks for answering my request mate, but dunt forget mi bbq sauce mi owd cocker 🤗😂🤣🤗
Thanks Philip actually I couldn’t remember who it was but I’m glad you’ve came forward. The BB sauce will be on soon. I’m in the process of writing a book at the moment so nothing will be left out. Trying to get through as much stuff as possible. All the favourites will be there.
Perfect
Cheers Andi i appreciate that.
I've seasoned my wok according to all advice, and yet my egg still sticks to the bottom of my flat bottom wok. Is this because I am using an electric cooker? Yours is by far the best I've seen on TH-cam
Thanks for the compliment Andi..The secret is to have your hob on the lowest setting possible..If at anytime also if it starts to stick add a few drops of water takeaways all adopt the same..The worst thing you want to do is add more oil so water is always a safer bet..Try and ditch the rule of thumb using a smoking wok.This doesn't work with rice..All your looking for is a nice even heat.The rice will cook just the same..There is no rush.If at anytime as i said just add some water.It doesn't matter how well your wok is seasoned it will still stick..A seasoned wok is not a non stick wok as some may think..Also make sure your rice is completely dry and free of moisture.Never cook with wet rice..I hope some of this helps Andi,cheers pal
@@ukchinesetakeawayrecipesbyalex
Excellent, thank you for replying. Does the same apply for cooking eggs for the foo yung?
Exactly the same Andi.Not everything in a takeaway is cooked on high heat.The most important this is flavour.Rice dishes as i said are always cooked with minimal heat.It's your safest bet and no more sticking..If you had to boil a pot of water for example and continued on a high heat the water would reduce quicker,on a low heat it would take longer..The same applies with wok cooking.Oil if kept on a high heat will evaporate too quickly,on a low heat the process takes longer..Let me know how you get on Andi the next time you cook something,cheers pal.
@@ukchinesetakeawayrecipesbyalex will do mate. Love your uploads. One more silly question... I spent 30 quid (I've become obsessed with Cantonese cooking) on a Chinese chefs chopper/knife, and it's a sort of one sided sharp blade. The way I cut means it seems to pull sideways and whatever I've sliced tapers off to nothing, I end up with sort of wedges. Haha. Should I use my other hand or can I Hone the blade to make it two ways? Sorry for pestering you
Quick and easy, nice dish👍👍👍
Thanks boogles..I'd only tried it for the first time the other night when the chef made it for me....Nice pleasant dish...At times I can't believe my luck being showed all this...He now knows about the channel and was very impressed..He suggested I should open up my own shop but at the moment it's only a hobby...
@@ukchinesetakeawayrecipesbyalex he has a point. For a non Asian/Chinese guy your producing some impressive dishes 👍👍👍
Thanks boogles for the nice comment..It's only now i'm starting to get the hang of it..
Yummy!
Thanks Nigel..