Alex you've read my mind for this weekend with this dish. A ring of egg fried rice on a plate, with the chicken and mushroom in the middle of the rice ring, and a tub of curry sauce poured over it. fantasic...
I'm not a big mushroom fan so I wouldn't make this dish but there is something mesmerising about watching it being cooked, along with all the other dishes. Superb again mate. 👍🏻
Mesmerising i like that Scott..Someone said to me once i should ditch the burner and cook indoors saying it would be more appealing but i decided against it.I think that's what keeps bringing people back..Nothing wrong i think in being different..Thanks Scott..
Thanks Scott..I think it's also fascinating that an old Scottish guy from Glasgow cooks in his greenhouse..Sounds a bit mad but there's method in my madness lol
My favourite, only two steps different from my way. So I'm not far off. Need to deep fry the mushrooms and I'll have to look out for the chicken powder next time I'm at the Chinese supermarket.
Thanks Mark just about every takeaway makes it this way..Stir frys that come with a gravy all need some form of stock..Soya sauce alone without stock would lack flavour..MSG works in the same way..Chicken powder is a lot more convenient rather than having to make up a stock prior and you can judge the amount better..Blanching the mushrooms in hot oil helps it to retain it's shape..Mushrooms shrink and can go soggy if fried..All the takeaways also use this method...Thanks Mark..
@@ukchinesetakeawayrecipesbyalex Thanks, I normally add msg, but the flavour isn't as rich as the takeaways. What brand would you recommend so I can look out for it.
Thanks for that Stuart..This an egg foo yung dish i done a while back..It's chicken but you can easily add some char sui to that..I have a recipe for that on my channel..Here's the link for it..th-cam.com/video/J7t1wz6HSME/w-d-xo.html
I've been a subscriber of yours from the beginning an I always look forward to one of your recipes coming up in my notifications, keep up the great work through these difficult times. All the best from Greece. 👍👍👍
Thanks Francelee..Less will always give you better results rather than trying to over complicate things..A strategy i've always used..Adding more to any dish doesn't mean it will taste better when really that's all is required.... Cheers pal..
Thanks Neil..Takeaways have been know to water down their oyster sauce for the simple reason it flows better..It's the only reason..For home use you don't have to do that..I just go for full on flavour..If i worked in a takeaway then obviously i would water it down..Waiting for that oyster sauce sauce to come out the bottle can be frustrating lol
The Ebook is still in production..Speaking to my publisher the other day and said he has a few finishing touches to do..I can't wait to get my hands on it..The draught he sent me looks fantastic..He also done the My Indian Ebook many years ago..You'll know soon as it's up and running Neil
I use chicken powder below is the link..Any brand will do..I don't buy it online..My local Asian Chinese supermarket stocks it...If you shop around you might be able to get it a lot cheaper..A lot of takeaways will use this..It's similar to MSG but adds a lot more flavour..Stock cubes are not the same and not to get confused by...www.ebay.co.uk/i/313071964341?chn=ps&norover=1&mkevt=1&mkrid=710-153316-527457-8&mkcid=2&itemid=313071964341&targetid=4585032211933600&device=c&mktype=&googleloc=&poi=&campaignid=398226948&mkgroupid=1302921513642151&rlsatarget=pla-4585032211933600&abcId=2145997&merchantid=87779&msclkid=f5d0ccd3399e100c7191934c37156827
It can work in the same way but it's application is completely different..Think of it in the same way you would use salt.You would only apply a small amount to a dish..With stock cubes you can't do that you have to make the stock up per packet instruction's. So basically chicken powder is chicken salt..The other thing is i've started using Knorr aromat savoury seasoning which works in the exact same way as chicken powder and the taste is similar...I got one from Lidl's a few days back to try in my last dish..All the ingredients are pretty much the same and the good thing it's available in just about any British supermarket..It's excellent..I would highly recommend to use that meantime.Hope some of that helps AJ Thanks
What's the best way to pre cook the chicken, I have heard in water, oil, with soy sauce, without sauce etc. Looking at cooking this this weekend. Thanks
I prefer to marinate the chicken first in soy sauce etc and then stir fry for a few minutes in oil .Check this video out you will see the method I used th-cam.com/video/QcdHkI_O0PY/w-d-xo.html. There a few other ways like just poaching the chicken or some may just steam the chicken . I wouldn’t say it’s too important whichever way you choose as long as the chicken is cooked properly,even roasting a whole chicken and just use that but hopefully this will help meantime,thanks pal
Takeaways also boil whole chickens in water and then all the meat is used for different dishes .They also may use a few aromatics herbs in the water to help flavour it a bit . Poaching chickens is most commonly used in Chinese households and takeaways adopt the same
Yes that's the only reason..I only use MSG when required for home use..I get some amount of stick if i use it..Chicken powder is actually MSG in disguise which is the main ingredient plus it gives extra flavour..Most takeaways will use both depending on the dish..The Chinese Asian stores i frequent stock loads of the stuff..I'm not missing out not using it because the chicken powder adds extra flavour..
Thanks Tdogg..I use Knorr chicken powder..You can buy it online or any Asian Chinese supermarket..It's not something you would find in Morrisons.Takeaaways are probably the only people who use it..This is a link to the powder.www.ebay.co.uk/i/313071964341?chn=ps&norover=1&mkevt=1&mkrid=710-153316-527457-8&mkcid=2&itemid=313071964341&targetid=4585032211933600&device=c&mktype=&googleloc=&poi=&campaignid=398226948&mkgroupid=1302921513642151&rlsatarget=pla-4585032211933600&abcId=2145997&merchantid=87779&msclkid=bbf5d877ccab15eb0c8987ee18388472 If you shop around i'm sure you can find it a lot cheaper..Any brand really will do..
![POLYCAT - ข้อความรูปยิ้ม [Music Video]](http://i.ytimg.com/vi/lBhIgPGCgbI/mqdefault.jpg)
Wife's favourite Alex thanks for sharing, your a legend.
Cheers mate
Thanks Again Graham and for your continued support..
Nice one mate - i have some chicken and mushrooms - was going to make beef and mushrooms but will make chicken instead
Thanks again Richard..
Alex you've read my mind for this weekend with this dish. A ring of egg fried rice on a plate, with the chicken and mushroom in the middle of the rice ring, and a tub of curry sauce poured over it. fantasic...
That's comfort food at it's best Barry i think i'll come round to yours..
I'm not a big mushroom fan so I wouldn't make this dish but there is something mesmerising about watching it being cooked, along with all the other dishes. Superb again mate. 👍🏻
Mesmerising i like that Scott..Someone said to me once i should ditch the burner and cook indoors saying it would be more appealing but i decided against it.I think that's what keeps bringing people back..Nothing wrong i think in being different..Thanks Scott..
@@ukchinesetakeawayrecipesbyalex No way I think the burner is what makes you stand out. It's a 👍🏻 for the burner from me!
Thanks Scott..I think it's also fascinating that an old Scottish guy from Glasgow cooks in his greenhouse..Sounds a bit mad but there's method in my madness lol
@@ukchinesetakeawayrecipesbyalex 😂 😂 😂 There's a film plot in there somewhere! lol
My favourite, only two steps different from my way. So I'm not far off. Need to deep fry the mushrooms and I'll have to look out for the chicken powder next time I'm at the Chinese supermarket.
Thanks Mark just about every takeaway makes it this way..Stir frys that come with a gravy all need some form of stock..Soya sauce alone without stock would lack flavour..MSG works in the same way..Chicken powder is a lot more convenient rather than having to make up a stock prior and you can judge the amount better..Blanching the mushrooms in hot oil helps it to retain it's shape..Mushrooms shrink and can go soggy if fried..All the takeaways also use this method...Thanks Mark..
@@ukchinesetakeawayrecipesbyalex Thanks, I normally add msg, but the flavour isn't as rich as the takeaways. What brand would you recommend so I can look out for it.
Looks bloody amazing
Thanks for that Sarah..
Looks delicious Alex, well done.
Mant thanks Clement..
char sui egg foo young be good see Alex. plus keep up the great videos love seeing them but always make me hungry 😊. stay safe and well
Thanks for that Stuart..This an egg foo yung dish i done a while back..It's chicken but you can easily add some char sui to that..I have a recipe for that on my channel..Here's the link for it..th-cam.com/video/J7t1wz6HSME/w-d-xo.html
I've been a subscriber of yours from the beginning an I always look forward to one of your recipes coming up in my notifications, keep up the great work through these difficult times. All the best from Greece. 👍👍👍
All the way from Greece that's brilliant Robert thanks for that..
So quick and easy.. with some basic ingredients... have to try it...
Thanks Francelee..Less will always give you better results rather than trying to over complicate things..A strategy i've always used..Adding more to any dish doesn't mean it will taste better when really that's all is required.... Cheers pal..
Good stuff as usual Alex...might just try this tomorrow for lunch :)
Thanks Barry hope it works out okay for you..
Thank you Alex ! Love this dish tasty with a hot bowl of steam rice ! Great 👍🏻 video too till than, take care and keep safe 😷👍🏻🥰
Thanks again Lina x
Absolutely yummy delicious. Thanks for sharing Alex! 😋🤩
My pleasure 😊Amanda x
Yummy 😋😋😋...
Thanks Labelle..
That's all what I needed💪💥💥
Thank you very much..
Your close up shots of the food always make my mouth water Alex. Great job, as always mate.
Thanks again Hrundi hope your keeping well..
@@ukchinesetakeawayrecipesbyalex I was fine up until I watched your video. Now I'm hungry 😂 Hope you're doing well too.
Thanks Hrundi feeling a lot better now after my covid scare..We both had it but now on the mend..Thanks pal..
@@ukchinesetakeawayrecipesbyalex Hope you're both back to fighting fit soon mate.
@@hrundivbakshi3959 Thanks Hrundi i think we're over the worst now..
Looks so goood! Ive literally just made your chicken noodle soup aswell and its lovely. I will for sure try this!
That's great just glad it turned out okay for you..
Looks Tasty
Thanks again Steve..
fantastic channel x
Thanks Jay much appreciated..
Thank you!
Thanks once again pal..
Looks great Alex. What ratio of oyster sauce and water do you use? Also when's your ebook coming out?
Thanks Neil..Takeaways have been know to water down their oyster sauce for the simple reason it flows better..It's the only reason..For home use you don't have to do that..I just go for full on flavour..If i worked in a takeaway then obviously i would water it down..Waiting for that oyster sauce sauce to come out the bottle can be frustrating lol
The Ebook is still in production..Speaking to my publisher the other day and said he has a few finishing touches to do..I can't wait to get my hands on it..The draught he sent me looks fantastic..He also done the My Indian Ebook many years ago..You'll know soon as it's up and running Neil
Awesome as always Alex.
Chicken pineapple next? 👌
Thanks Paul i'll look into that one..Never made it before but i'll check with my chef to try and give me a few pointers..
Thanks mate 👍
Hiya Alex, quick question when you mentioned chicken seasoning, do you mean chicken stock cubes or something else?
Thanks and keep up the good work
I use chicken powder below is the link..Any brand will do..I don't buy it online..My local Asian Chinese supermarket stocks it...If you shop around you might be able to get it a lot cheaper..A lot of takeaways will use this..It's similar to MSG but adds a lot more flavour..Stock cubes are not the same and not to get confused by...www.ebay.co.uk/i/313071964341?chn=ps&norover=1&mkevt=1&mkrid=710-153316-527457-8&mkcid=2&itemid=313071964341&targetid=4585032211933600&device=c&mktype=&googleloc=&poi=&campaignid=398226948&mkgroupid=1302921513642151&rlsatarget=pla-4585032211933600&abcId=2145997&merchantid=87779&msclkid=f5d0ccd3399e100c7191934c37156827
Is chicken powder the same as stock cubes? Or where can I buy in UK?
It can work in the same way but it's application is completely different..Think of it in the same way you would use salt.You would only apply a small amount to a dish..With stock cubes you can't do that you have to make the stock up per packet instruction's. So basically chicken powder is chicken salt..The other thing is i've started using Knorr aromat savoury seasoning which works in the exact same way as chicken powder and the taste is similar...I got one from Lidl's a few days back to try in my last dish..All the ingredients are pretty much the same and the good thing it's available in just about any British supermarket..It's excellent..I would highly recommend to use that meantime.Hope some of that helps AJ Thanks
Hi, can I fry chicken or does it have to be boiled?
Just add any type of chicken to the dish.It's really up to yourself how you like your chicken cooked..
What's the best way to pre cook the chicken, I have heard in water, oil, with soy sauce, without sauce etc. Looking at cooking this this weekend. Thanks
I prefer to marinate the chicken first in soy sauce etc and then stir fry for a few minutes in oil .Check this video out you will see the method I used th-cam.com/video/QcdHkI_O0PY/w-d-xo.html. There a few other ways like just poaching the chicken or some may just steam the chicken . I wouldn’t say it’s too important whichever way you choose as long as the chicken is cooked properly,even roasting a whole chicken and just use that but hopefully this will help meantime,thanks pal
Takeaways also boil whole chickens in water and then all the meat is used for different dishes .They also may use a few aromatics herbs in the water to help flavour it a bit . Poaching chickens is most commonly used in Chinese households and takeaways adopt the same
@@ukchinesetakeawayrecipesbyalex Brilliant, thanks alot.
Do you use the chicken powder instead of msg ?
Yes that's the only reason..I only use MSG when required for home use..I get some amount of stick if i use it..Chicken powder is actually MSG in disguise which is the main ingredient plus it gives extra flavour..Most takeaways will use both depending on the dish..The Chinese Asian stores i frequent stock loads of the stuff..I'm not missing out not using it because the chicken powder adds extra flavour..
Ok thanks will have to buy some and try it cheers
UK Chinese Takeaway Recipes by Alex Wilkie looks great!! 🤤 what brand is chicken powder? Cant find it anywhere, only chicken gravy granules? 🙏
Thanks Tdogg..I use Knorr chicken powder..You can buy it online or any Asian Chinese supermarket..It's not something you would find in Morrisons.Takeaaways are probably the only people who use it..This is a link to the powder.www.ebay.co.uk/i/313071964341?chn=ps&norover=1&mkevt=1&mkrid=710-153316-527457-8&mkcid=2&itemid=313071964341&targetid=4585032211933600&device=c&mktype=&googleloc=&poi=&campaignid=398226948&mkgroupid=1302921513642151&rlsatarget=pla-4585032211933600&abcId=2145997&merchantid=87779&msclkid=bbf5d877ccab15eb0c8987ee18388472
If you shop around i'm sure you can find it a lot cheaper..Any brand really will do..
UK Chinese Takeaway Recipes by Alex Wilkie Great thanks a lot!!
Please tell the quantity of chicken in grams
300 grams
💜💜💜💜💜💜💜💜💜
Thankyou..
N