EXCELLENT! I have been a fan for a while and to see one of my favourite dishes not only prepared, but explained is incredible. Thank you. Please keep the videos coming :)
My Chinese cherry was well and truly popped today; light & dark soy sauce bottles open :-). Super! Texture of the chicken, underlying flavour, it's all there. I think most restauants add more salt & msg but that's easy to remedy. Thanks for sharing.
Pre-cooked in water make the chicken softer and less greasy for a start. Cooked in oil first gives it better taste and presentation if done properly. Of course there's a reason behind everything I do in terms of cooking....it's a bit too long to explain on a comment page.
Hi Khoan I make this chicken fried rice a lot since I have been watching all your videos and from your e book I add a just a small splash of sesame seed oil at the end of cooking gives it a nice nutty taste
Sure. from left. oil,scented oil,light soy sauce,dark soy sauce,salt,msg,sugar, Most Chinese take away have this set up. The pot is pork or chicken stock, depends. pork bones are difficult to get hold of. So mainly chicken
Great in HD, could you run through whats in all the bowls on the shelf above the range left to right and also whats in the large pot on the range is it pork stock? Have your great e book and my dishes are already much better, I used the recipe for your pepper mix with 5 spice and msg etc I found the grain sizes very different to use from a shaker so i ground them all together in a coffee grinder i use for indian spices and it works really well, thanks again Khoan, regards gary C.
Hi khoan what brand of soy sauce do you use? I have pearl river bridge light and dark, also I'm looking for a good oyster sauce any suggestions? excellent videos best cooking channel on you tube. Been cooking chinese food for years and was pretty good but now with your help its a lot better, i love visiting my chinese supermarket for ingredients, I'm like i kid in a candy store.
Thanks you are the Jet Li of the cooking world. What rice do you use, I've noticed the grains are smaller in takeaways than the ones I have for steamed rice?
Its very interesting that you boiled the chicken rather than cook in the wok which I have always done. Boiling would be simpler for sure. Do you ever cook the chicken in the wok, or can you explain the thought behind boiling it please?
I use 1:1 ratio. Wash the rice first them for every cup of rice use same amount of water. It should come out fine in a rice cooker. You can use jasmine rice instead of normal long grain rice.
Great channel ! How much do you think the Wok and high power gas ring you use add to the flavor ? Anything else we can add to your fried rice recipe for our domestic cookers and Wok to get that smokey taste ?
a good quality home cooking stove is fine to cook fried rice. You know maybe the people making cookers should give me a call about what features it should have. I would definitely recommend one burner with a ring so people can glide the wok like take away does.
When I die, I want to come back as a Master in the martial arts in up too five different styles and at the same time I want to become a professional cook with a WOK. That way nobody would ever dare say one thing about my cooking. Now with that said, Personally, I would have cut the chicken up into smaller squares so that you can have chicken with every bite. Thanks for the video.
I have a rice cooker and I do exactly what you say but I have to stir mine when the light goes out ? do you have to stir yours or do you just leave it? I have searched everywhere to find veetee long grain rice but cannot find it anywhere where do you buy yours cash and carry or something? Thanks Khoan
Hello Khoan, I see a lot of Buffet fried rice is yellow, there's no soy sauce in there but it tastes very delicious....do you know how to make yellow fried rice like the buffet? Thanks in advance.
Stir it just after cooked to loosen the rice. I think they may only do it whole sale. It's just a normal brand, you don't need to look for it. Chinese household uses Thai jasmine fragrance rice. It has a richer aroma and taste.
Hey there chef Khoan, I wanted to ask you about making fried rice mine never seems as good as the shop.I was wondering if the seasoned wok with the wok burner adds more flavor.Would love and tips you have.( the recipe is great just wondering if the wok burner is key to good fried rice)
hi khoan favourite customer here :) just did a egg fried rice couple of weeks ago use left over rice from night before but when I make it it just doesnt taste the same I am adding all the correct ingreidents but nothing like yours any ideas?
well , it's either a lot of eggs or a lot of yellow powder :) They may use light soy sauce which don't give much colour. salt and lots of msg for sure. best not to have too much buffet food.
Late reply, but I don't believe there is a difference except for color, for example I add white pepper to my rice, so it doesn't have black pieces in it, I think that's the only difference, color.
Yes, Jasmine Rice does taste better...Can you make a fried Rice video of Jasmine Rice and also to show some viewers on the ratio of rice and water when cooking in a Rice cooker...Thank You, Khoan.
Sorry, you have probably been asked this a thousand times but what oil do you use? I think this could be very important.. my egg fried rice is OK but is lacking that taste....
Hi khoan vong what is the best rice to use and what type of pepper powder do you use, also im looking for a good oyster sauce which do you recommend? Awesome videos as usual, always look forward to the next one
You have to tell me what yours taste like. If it's too bland, maybe you have not put enough soy sauce. If you follow the book it should taste quite similar to mine.
Hey Frank, ask him to redo the Chop Suey like this video, I made this one because I was able to follow it. I dated Chinese dame, just my luck she doesn't know how to cook! Thinking maybe I should date this guy, I am an old guy so the sex for me is done. Hey Johnny, but at least you'll eat good! True Frankie, True!
No feeling? He's probably made this all his life, this has got to be second nature to him by now. And that rice looks good as hell, I've only made fried about 30 some odd times, mine didn't look as good as that, I'd love to get my hands on that. So don't trash him because he moves on the fly.
Best Chicken fried rice I have ever made. Thank you so much.
Great to know that. Thanks for your feedback 👍
After watching a ton of your videos your gonna put my local Chinese out of business!!
WE CAN DO THIS ALL DAY BUT WILL NEVER TASTE AN SMELL LIKE YOURS BEING PROFESSIONAL. THANK U
absolutely love your videos my passion for Chinese food has my kids hooked thanks for all the lovely videos taste is brilliant a massive thumbs up
+Kelly Midmore Thanks Kelly :)
Hope your thumb gets better soon.
Love your Channel Khoan I watch it alot to get ideas,I love chinese food and learning the secrets of how to cook the dishes,Thankyou
you're welcome Susan. Thanks for watching:)
EXCELLENT! I have been a fan for a while and to see one of my favourite dishes not only prepared, but explained is incredible. Thank you. Please keep the videos coming :)
My Chinese cherry was well and truly popped today; light & dark soy sauce bottles open :-). Super! Texture of the chicken, underlying flavour, it's all there. I think most restauants add more salt & msg but that's easy to remedy. Thanks for sharing.
My pleasure, welcome to my channel. Subscribe to watch my regular uploads😊
Yay for HD, much better. Thank you for the videos.
Pre-cooked in water make the chicken softer and less greasy for a start.
Cooked in oil first gives it better taste and presentation if done properly. Of course there's a reason behind everything I do in terms of cooking....it's a bit too long to explain on a comment page.
i love chicken fried rice, also special fried rice. always get them from my local chinese takeaway. thanks for sharing yours.....
+Gary Horsburgh You're welcome Gary.
Hi Khoan I make this chicken fried rice a lot since I have been watching all your videos and from your e book I add a just a small splash of sesame seed oil at the end of cooking gives it a nice nutty taste
Richard Northern Ireland Yeah... sesame oil is great for fried rice.
That rice looks so good in HD.
Sure. from left. oil,scented oil,light soy sauce,dark soy sauce,salt,msg,sugar, Most Chinese take away have this set up.
The pot is pork or chicken stock, depends. pork bones are difficult to get hold of. So mainly chicken
Great in HD, could you run through whats in all the bowls on the shelf above the range left to right and also whats in the large pot on the range is it pork stock?
Have your great e book and my dishes are already much better, I used the recipe for your pepper mix with 5 spice and msg etc I found the grain sizes very different to use from a shaker so i ground them all together in a coffee grinder i use for indian spices and it works really well, thanks again Khoan, regards gary C.
Whoaa gotta love hd... now only if we could hear you better..lol... love your vids
Hi khoan what brand of soy sauce do you use? I have pearl river bridge light and dark, also I'm looking for a good oyster sauce any suggestions? excellent videos best cooking channel on you tube. Been cooking chinese food for years and was pretty good but now with your help its a lot better, i love visiting my chinese supermarket for ingredients, I'm like i kid in a candy store.
I also use pearl river soy sauce. Lee Kum Kee oyster is quite good.
what rice is best to use i know long grain but what brand
Thanks you are the Jet Li of the cooking world.
What rice do you use, I've noticed the grains are smaller in takeaways than the ones I have for steamed rice?
Much better in HD, chicken fried rice is a classic takeaway dish
Its very interesting that you boiled the chicken rather than cook in the wok which I have always done. Boiling would be simpler for sure. Do you ever cook the chicken in the wok, or can you explain the thought behind boiling it please?
I can tell. You Cook for a Living .
Thanks, for the video. My kids love fried rice.
Thats right James..been at it for over 20 years😊
I use 1:1 ratio. Wash the rice first them for every cup of rice use same amount of water. It should come out fine in a rice cooker. You can use jasmine rice instead of normal long grain rice.
Great channel ! How much do you think the Wok and high power gas ring you use add to the flavor ? Anything else we can add to your fried rice recipe for our domestic cookers and Wok to get that smokey taste ?
not sure.
hi khoan can you help me I got Chinese takeaway got chicken mandarin sauce it was lovely have you got Recipe..thankyou
I understand, it would be great if you could make a video explaining it in more detail. Thanks---
a good quality home cooking stove is fine to cook fried rice. You know maybe the people making cookers should give me a call about what features it should have. I would definitely recommend one burner with a ring so people can glide the wok like take away does.
Looks great in HD,
When I die, I want to come back as a Master in the martial arts in up too five different styles and at the same time I want to become a professional cook with a WOK. That way nobody would ever dare say one thing about my cooking. Now with that said, Personally, I would have cut the chicken up into smaller squares so that you can have chicken with every bite. Thanks for the video.
Is that a non_stick wok for fried rice? or you can use seasoned carbon steel wok for frying the rice too?
you need to make the curry paste, which has quite lot of ingredients to list. My ebook has detail recipe.
Do you use msg in this dish ? And if so how much. Thank you.
He did, it's what he called "flavour" - the white crystal/powder after adding the salt.
Is it better to break the rice before putting in the wok or is it better to break it down in heat when in the wok?
sure. it taste better if you do it right and don't mind the extra oil.
Which cut of beef do you use for these dishes Koane?
I have a rice cooker and I do exactly what you say but I have to stir mine when the light goes out ? do you have to stir yours or do you just leave it? I have searched everywhere to find veetee long grain rice but cannot find it anywhere where do you buy yours cash and carry or something?
Thanks Khoan
The brand is Veetee long grain rice.
Do you take requests? If you do I would love to keep chicken curry and rice :)
Hello Khoan, I see a lot of Buffet fried rice is yellow, there's no soy sauce in there but it tastes very delicious....do you know how to make yellow fried rice like the buffet? Thanks in advance.
Why do you use Dark Soy Sauce first? I usually use it last.....but your fried rice looks perfect...
hi Khoan, can i cook the chicken with hot oil(泡油)？
HD love it!
Stir it just after cooked to loosen the rice. I think they may only do it whole sale. It's just a normal brand, you don't need to look for it. Chinese household uses Thai jasmine fragrance rice. It has a richer aroma and taste.
Hey there chef Khoan,
I wanted to ask you about making fried rice mine never seems as good as the shop.I was wondering if the seasoned wok with the wok burner adds more flavor.Would love and tips you have.( the recipe is great just wondering if the wok burner is key to good fried rice)
no not really, a good burner helps.
see my video on how to cook boiled rice, you need to make the boiled rice first before you can fry it.
Khoan Vong will do thanks for the fast reply.
hi khoan favourite customer here :) just did a egg fried rice couple of weeks ago use left over rice from night before but when I make it it just doesnt taste the same I am adding all the correct ingreidents but nothing like yours any ideas?
No, a non stick would not be suitable for commercial use. Just a well seasoned wok.
In many of your recipes you add pepper what type of pepper do you use? also what is the wine you add.
It's white pepper.
Regular Long Grain Rice or Jasmine Rice?
well , it's either a lot of eggs or a lot of yellow powder :)
They may use light soy sauce which don't give much colour. salt and lots of msg for sure.
best not to have too much buffet food.
What the ingredients please
what are the sauces you mixed in? Couldn't quite hear it on the video...thank you! Also...if I do it in a rice cooker when do I add them in?
the rice is boiled plain with only water. they are light and dark soy sauce.
dumb question here but i assume the rice is cooked prior to droppin in after egg?
of course not, if you don't ask you will never know. Yes the rice is pre-cooked and cooled down before frying.
It quicker to separate the grains before putting it in the wok.
yep.
long grain... Jasmine Rice ( fragrance rice ) is also good, maybe taste better.
hey, i want to know the difference between black pepper and white when cooking Chinese food or are they the same ? Khoan Vong
Late reply, but I don't believe there is a difference except for color, for example I add white pepper to my rice, so it doesn't have black pieces in it, I think that's the only difference, color.
Do you only use jasmine rice?
at home yes.
thank you!
preference.
Will you be making anymore videos soon khoan?
Josh Rayiru as soon as i get some time josh..bit busy in the shop...too busy!
What's the sauce called
light soy sauce..and dark soy sauce.
How much soya sauce, msg and salt?
Thanks
gmbpanther depends on your preference. you can try 2g each for 200g rice.
Yes, Jasmine Rice does taste better...Can you make a fried Rice video of Jasmine Rice and also to show some viewers on the ratio of rice and water when cooking in a Rice cooker...Thank You, Khoan.
That's better in HD :)
Delicious.
thanks
Sorry, you have probably been asked this a thousand times but what oil do you use? I think this could be very important.. my egg fried rice is OK but is lacking that taste....
Are you using MSG? He uses vegetable oil and seasoned oil.
@@nigel8499 it's ok...I asked this question 6 years ago...I've got it sussed now...
What kind of oil do you fry in please
standard vegetable cooking oil... sunflower oil or something.
What brand of long grain rice do you use?
?
I use long grain rice.
watch my boiled rice video for more detail.
Hi khoan yes I know this I just want to know what brand you use in your takeaway so I can match yours?
i am using Veetee brand currently. I have uswed tolly boy brand in the past.
Is the Tolly Boy Easy Cook Long Grain rice you use ?
What ingredients you put?tell me in details
Khoan has a kindle book which lists all the ingredients and methods of cooking, buy it, you won't be disappointed!
Hi khoan vong what is the best rice to use and what type of pepper powder do you use, also im looking for a good oyster sauce which do you recommend? Awesome videos as usual, always look forward to the next one
we usually use long grain rice and white pepper powder.
I used vegetable oil.
can you use cooked chicken instead of raw chicken
+Neil Wilkinson yes, chicken should be cooked before going into the fried rice as per video showed.
You have to tell me what yours taste like. If it's too bland, maybe you have not put enough soy sauce. If you follow the book it should taste quite similar to mine.
long grain.
top side, flank steak or rump tail
Q rico
Hey Frank, ask him to redo the Chop Suey like this video, I made this one because I was able to follow it.
I dated Chinese dame, just my luck she doesn't know how to cook!
Thinking maybe I should date this guy, I am an old guy so the sex for me is done.
Hey Johnny, but at least you'll eat good!
True Frankie, True!
Picking up salt and spices with such a huge spoon, there is no feeling with it, I pass.
No feeling? He's probably made this all his life, this has got to be second nature to him by now. And that rice looks good as hell, I've only made fried about 30 some odd times, mine didn't look as good as that, I'd love to get my hands on that. So don't trash him because he moves on the fly.
It was all feeling, you're an idiot!
He does it everyday he prob knows how much or little is needed