My.mum and dad would always order egg foo yung with mushrooms and chips when we had our monthly treat as kids. Most english chinese order possible bless them thankfully ive opened there minds to more dishes thanks to you guys so thank you great work as always .
I've always been interested in cooking but have stayed relatively 'safe' with what I try to make. Watching your videos has not only introduced me to a lot of new recipes, but taught me to be less scared of using methods I'm less familiar with. I've been having a lot of fun trying new things and trusting the process. Thank you guys for so generously sharing your knowledge!
I've just joined and rewound to the beginning, my Mrs told me I'm mad for making chicken omelette previously... Now I can show her this 😂 thanks ziangs!
Just wait until you try adding a bit of BBQ pork to one! Remember, the most important part of making a BBQ pork/Char Siew omelette is to quality-control taste the BBQ pork frequently. If the recipe says 100g, slice up 200g, to ensure the correct amount of "quality control tasting" during the process.
As an African American, we typically use flour-based gravies rather than corn/potato starch. When I was growing up, that's how my mom chose the beat egg foo young...HAD to have the "brown gravy." LoL
I made this tonight along with the old school bbq spare ribs, I used the bbq sauce instead of the garlic sauce, OMG all kinds of deliciousness. I don't have a decent Chinese near me so Thank You for this ❤❤❤ love you too
Egg Foo Young is always comfort food for me, just brings back distant memories. The softer and runnier the eggs the better. No gravy though for me, just pure runny egg, and save gravy for biscuits not on rice. Your video is reminding me of those Takeaway fast foods.
That looks delicious , ham foo yung has been one of my go to takeaway dishes for over 30 years but usually with plain chow mein , as with rice can be a bit dry for me . But with the gravy now that's a game changer ... will definitely give it a go ! Thank you Chin and Choo ... much love !
Chin and chop I have watched you guys from the very start your both amazing and both funny as hell big up the msg massive . Please keep doing videos I have cooked so many of your dishes and my wife very happy Chinese food is her favourite .
This was my first introduction to Chinese food when I was a kid. Egg Foo Yung and Egg Drop soup were my go to's, until I discovered General Tso's Chicken. Then I got the bug for hot & spicy food. Great video as always. Thank you.
I haven't eaten this dish in more than 40 years, because all the restaurants near me made it the same, same shape, formula... as if from a factory. THIS is the way I remember, and that gravy looks EXACTLY like what I remember. It's kind of wierd, but I've cooked enough of your recipes that I can "taste" them just from watching the recipe and technique.
I think that gravy would be fantastic with many types of food. I'm thinking about making a larger batch of it, and wondering how long it would keep in the fridge. Maybe freeze portions of it and thaw as needed. Cheers from Australia.
I still like egg foo yung, shrimp is my favorite... Then again I am a child of the 70's. I just looked up your cookbook and wondered if I purchased do you ship to America.
Did this tonight!! Very very tasty the sauce takes it to another level makes for a lovely comfort food dish!! The omlette alone would be lovely as a breakfast dish, speaking of which is it ok to sprinkle MSG on your cornflakes? Asking for a friend 😂
Must give this a try. Your original Hakka pork foo young recipe from a few years back remains a favourite of mine that I cook regularly! Don't forget to use the "Dat" technique on the meat (smack it up good!), and don't use that extra-lean rubbish! Breakfast of champions. Apparently "Foo Yung" means "flowers", as the dish looks like beautiful flowers!
No msg for me but this looks good. I used to take two whole ones and put together the raw sides let it steam cook on low heat. I also like vegetable ones with plenty of sprouts. So many places put rice in them and it seems so wrong. Sauce is easy as shown here. Also ive seen recipes that add fish sauce or oyster sauce and mirin wine to the sauce but I don't.
That looks amazing! Love the idea of the gravy. I’ve done an omurice sauce before and it’s a bit of a faff, this looks way better. Are they any other dishes you recommend to have the sauce with?
Come on now chin, not a fan of peas, Tut tut, a growing man like you must always eat his greens. 😂😂😂 Great vid guys, dieting and watching your beautiful cooking vids just dont mix lol.
PLEASE LIKE THE VIDEOIT HELPS SO MUCH :)
When will your curry paste be back in stock?
Just made this for the family - quietest meal we've ever had as everyone was too busy eating rather than arguing!! Amazing recipe - my new go to!
My.mum and dad would always order egg foo yung with mushrooms and chips when we had our monthly treat as kids. Most english chinese order possible bless them thankfully ive opened there minds to more dishes thanks to you guys so thank you great work as always .
I've always been interested in cooking but have stayed relatively 'safe' with what I try to make. Watching your videos has not only introduced me to a lot of new recipes, but taught me to be less scared of using methods I'm less familiar with. I've been having a lot of fun trying new things and trusting the process. Thank you guys for so generously sharing your knowledge!
Glad we could help!
I've just joined and rewound to the beginning, my Mrs told me I'm mad for making chicken omelette previously... Now I can show her this 😂 thanks ziangs!
hahahaha brilliant :)
Just wait until you try adding a bit of BBQ pork to one! Remember, the most important part of making a BBQ pork/Char Siew omelette is to quality-control taste the BBQ pork frequently. If the recipe says 100g, slice up 200g, to ensure the correct amount of "quality control tasting" during the process.
@@zalibecquerel3463I have same problem making crispy shredded beef. I often eat it straight after frying it, before adding it to the sauce.
"get over it, build a bridge" AMAZING! 😅
hahah thanks :)
My son and nephews get really wound up when I tell them to build themselves a bridge and get over it 😂
It's so easy and always a pleasure to add a tick to like these videos. They are so good 👍🏼
Glad you like them! and thank you :)
I always hit the like button when I watch you guys, you’re one of my absolute favourites!
Thank you! ☺️
As an African American, we typically use flour-based gravies rather than corn/potato starch. When I was growing up, that's how my mom chose the beat egg foo young...HAD to have the "brown gravy." LoL
😂the roux! All about the Roux!
I made this tonight along with the old school bbq spare ribs, I used the bbq sauce instead of the garlic sauce, OMG all kinds of deliciousness. I don't have a decent Chinese near me so Thank You for this ❤❤❤ love you too
Thank you for the kind words 😊
Egg Foo Young is always comfort food for me, just brings back distant memories. The softer and runnier the eggs the better. No gravy though for me, just pure runny egg, and save gravy for biscuits not on rice. Your video is reminding me of those Takeaway fast foods.
This is Takeaway recipe channel :)
That looks delicious , ham foo yung has been one of my go to takeaway dishes for over 30 years but usually with plain chow mein , as with rice can be a bit dry for me . But with the gravy now that's a game changer ... will definitely give it a go ! Thank you Chin and Choo ... much love !
Awesome :) and please do try this!!!
Chin and chop I have watched you guys from the very start your both amazing and both funny as hell big up the msg massive . Please keep doing videos I have cooked so many of your dishes and my wife very happy Chinese food is her favourite .
Thank you ☺️
That looks GOOOOOOOOD! I've never had it with the gravy before so I'll have to give it a try.
Its not very common in the south, but as you go north, its far more common :)
Absolutely adore Foo Yung.... I love your original recipe, so I can't wait to try this one out...Yum! 🤤😍
😊😊😊😊
Hi what's the ratio on potatoe starch slurry thanks
1:1.2 starch to water
I've never had this style of foo yung, but I'll definitely have to give it a go.
Its really good, but yeah its more common up north
If I had worked in a kitchen with my mother (R.I.P.), knives would have been removed, from said place. Great show you two. From Aussie land.
❤️❤️❤️❤️
This was my first introduction to Chinese food when I was a kid. Egg Foo Yung and Egg Drop soup were my go to's, until I discovered General Tso's Chicken. Then I got the bug for hot & spicy food. Great video as always. Thank you.
❤️❤️❤️
This looks amazing. Definitely trying this.
Hope you enjoy
This looks so good, going to make this tonight!!
❤️❤️❤️
Thanks chef and son 😂,
This one of my favourite meal for one, I’m all over this,
keep at it you 2 ❤️
Thanks :)
Please tag me in the velvety chicken. I'd love to know what this is. ❤ Love watching your channel. What is MSG?
I haven't eaten this dish in more than 40 years, because all the restaurants near me made it the same, same shape, formula... as if from a factory.
THIS is the way I remember, and that gravy looks EXACTLY like what I remember.
It's kind of wierd, but I've cooked enough of your recipes that I can "taste" them just from watching the recipe and technique.
hahaha thats a perfect description :)
I hate eggs, fish and mushrooms but i will watch n like all of your videos because it makes a difference 💜
Gosh I love chicken foo young. Looking forward to this one ❤
😊😊😊
Thank you so much . I have had Chicken Omelette chips and curry sauce in almost every town in the UK .
Good shit. As always. Never tried (or even heard of) that gravy before. Will give it a try. Thanks.
Yeah it’s not massively common but a lot of people have asked for it
I love watching you both. You're awesome.
Thank you :)
Can I have the details for velveting chicken please. Thank you Chin.
How Chinese Chefs Velvet Chicken MASTER CLASS 🍗 Mum and Son professional chefs cook
th-cam.com/video/A4F8quP7tIw/w-d-xo.html
Tried your method for velveting chicken ,fantastic made the best chop suey .thanks
Glad you liked it
Mouthwatering ❤. Thank you both .
Thanks ☺️
This looks absolutely divine!!
Thank you :)
Nice video. Very informative. I’ve not seen this style of foo yung before. I’ll try it and see if I can replicate it.
It’s not very common, I’d say about 20% of takeaways do it like this and it’s regional, mainly up north
@@ZiangsFoodWorkshop ok, that would explain why I’ve never seen it then, I’m originally from Weymouth, Dorset.
Love to make chicken foo Yung. Shall have to try this method next time - looks awesome!
😊😊😊
Your gravy looks easier than making a rough. Gotta do it today. Thanks!
I think that gravy would be fantastic with many types of food. I'm thinking about making a larger batch of it, and wondering how long it would keep in the fridge. Maybe freeze portions of it and thaw as needed. Cheers from Australia.
I still like egg foo yung, shrimp is my favorite... Then again I am a child of the 70's. I just looked up your cookbook and wondered if I purchased do you ship to America.
Yes if you email contact@chinandchoo.com they can help you:)
Did this tonight!! Very very tasty the sauce takes it to another level makes for a lovely comfort food dish!! The omlette alone would be lovely as a breakfast dish, speaking of which is it ok to sprinkle MSG on your cornflakes? Asking for a friend 😂
actually yes, makes them taste more cornflakey if that makes sense lol
Must give this a try. Your original Hakka pork foo young recipe from a few years back remains a favourite of mine that I cook regularly! Don't forget to use the "Dat" technique on the meat (smack it up good!), and don't use that extra-lean rubbish! Breakfast of champions.
Apparently "Foo Yung" means "flowers", as the dish looks like beautiful flowers!
I’ll be honest, that Hakka version is waaaaay better but this is still worth trying :)
It looks divine 😊
Thanks 😊
I’m so tempted to make some of that gravy and just pour it over rice. It looks amazing.
I do all the time ☺️
MSG massiv' I love it 😂😂😂 dude your videos make me so hungry! 😋 😜 😊
Thank you 😋
That looks delicious! Missed ye making it but will rewatch
Can you add prawns to the dish as well also is the gravy optional
Ahh I need this looks amazing!!😋😋😋
You got to try it 😊
Amazing again. I am trying this one.
😊😊😊😊😊
This looks delicious, thanks for sharing
Thanks for visiting!!
Wow that looks so so yummy 😋😋😋😋👌👍⭐️🇬🇧🙏❤️
Thanks 😊
Great work guys. I will definitely try that gravy on chips or meat.
It's so good! and thanks :)
Love it. Great gravy. Thanks..👍👍👍
Thank you :)
Lovely ! ... defo going to give that gravy a go ... thanks you lovely people!
Please do! and thank you :)
Looks amazing.
Thank you ☺️
Looks lovely mate, i cant wait to try making it.
Let us know if you do!
Cheers Chin & Choo……starving again now 😋
Hope you enjoy
@@ZiangsFoodWorkshop oh I will! 😜
That looks great and not too difficult to cook. Tempted to try it. The one step I'd fall down on is the flipping bit!
you can just use a good spatula and turn it :)
No msg for me but this looks good. I used to take two whole ones and put together the raw sides let it steam cook on low heat. I also like vegetable ones with plenty of sprouts. So many places put rice in them and it seems so wrong. Sauce is easy as shown here. Also ive seen recipes that add fish sauce or oyster sauce and mirin wine to the sauce but I don't.
Bloody el I could just eat that right now 🤯😋
❤️❤️❤️
Class, definitely going to try this
Please do!
Going to make this tomorrow evening.
😊😊😊😊
Round these parts you get a brick of egg foo yung
or "Square Egg" as I call it haha
Love it
hahah
Holy heck that looks amazing
Thank you ☺️
Mmm the rice and gravy mmm and the egg foo yung as a topping sharing my love
❤️
That looks amazing! Love the idea of the gravy. I’ve done an omurice sauce before and it’s a bit of a faff, this looks way better. Are they any other dishes you recommend to have the sauce with?
It works with pretty much any dish if I'm honest
Delicious 😋 thank you ☺️
Thank you 😋
Drooling!! My favourite! Yummy! xx
❤️
My MSG has lost its oomph and that MSG smell when it's frying off.
Do I need to chuck it out and get some fresh powder?
Might of gone past it’s BBE but I’ve never had this happen to me so not sure
Great my husband will love this. Thumbs up button doesn't work by the way.
Odd might be your app, as 456 have already liked it, but thanks for letting us know
I checked the local takeaway menu straight away. I will try this on my next visit 😂😂❤
Remember there is a more common other version of this, we mentioned in the video :)
Hiya @Zianngs ...where is your takeaway located? We would love to visit and order your food
Somerset we do street food now
Not had this in a while must make it soon, and a big thanks for the m.s.g tip 👍
😊😊😊😊
I luuuurve Foo Yung 👍🏻
Come on now chin, not a fan of peas,
Tut tut, a growing man like you must always eat his greens. 😂😂😂
Great vid guys, dieting and watching your beautiful cooking vids just dont mix lol.
hahah i hate most veg lol, and after nearly 40 years of hating them, I don't think that going to chance lol
I love mushroom foo Yung.
YUM…definitely going to do this!
Please do!
I remember making own wallpaper paste lol. Fun thing is it lasted longer than the proper stuff.
Did it mould?
@@ZiangsFoodWorkshop nope lol, i think its still holder paper up under paint.
Is that your classic CBR on the website?
Where is that on the webstore?
@@ZiangsFoodWorkshop It's at the Merch section. You donning the Blue shirt leaning against the 🏍
Just to add - I used the water from boiling the chicken to make the gravy - was fantastic
My mouth is watering, YUMMMMM
😊😊😊😊
YEEESSSSSSSSSS!!!!!!!! Absolute perfection!
Thank you ☺️
Char sui pork egg foo yung is one of my photos so I'm looking forward to this
Char Sui Foo yung is one of my favs too
Great flippage.
•We're not gonna absolve the egg of anything
•Big ups to the msg massive
🤣🤣🤣
😂😂😂😂😂
Absolutely beautiful
Thank you ☺️
This definitely slaps
Chicken egg foo young, chips and curry sawce is the best
😊
Egg foo yung, in the 80s my mate used to have that every Monday after pool night. Only difference he asked for sweet and sour sauce with he's.
I love it with sweet and sour too
never had that gravy on a chinese lol it looks hot as heck!
Its not very common, but the people that do it get are very vocal about it when its not on a foo yung lol
You two are beautiful!💖
Thank you ☺️
I was going to have fried rice for lunch tomorrow, but not any more. Foo yung all the way 👍
Haha yes!!!! Love that ☺️
@@ZiangsFoodWorkshopfound the perfect solution: egg fried rice for lunch & foo yung for dinner 👍👍
How do you velvet chicken
here you go th-cam.com/video/A4F8quP7tIw/w-d-xo.html
This would be a great meal for those who are watching their carb intake. Just minus the rice.
Yeah fully 😊
egg foo yung was the first thing i made when i started watching your vids, minus them peas ofc
hahah same I hate the peas lol
Thank you both, 😊.
Like deployed 👍
Thanks again! :)
Why the MSG? I always heard it is bad to use. But so is sugar and high fat/
It’s been proven safer than salt, fat and sugar
I love mushroom egg foo yung with noodles (sorry not sorry) I’ll adapt this and give it a go.
hahaha mushroom are the devil fruit to me lol
Guess what’s on my work lunch menu next week!
Hahah love that!
I don't want peas in my egg foo young. We always had take out in Illinois and it never had green 🫛., although in various states I know that they do.
I order 炒银针粉 often. Please show me how to make this!
noted :)
YES YES YES 🙌 🎉😊
😊😊😊😊😊