Pro Chef Reacts.. To Chef Wang Gang's AMAZING Egg Fried Rice!
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Time to see Chef Wang Gang's AMAZING Yangzhou Egg Fried Rice! He is making this egg-fried rice with a special technique and something that is truly amazing to see!
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#eggfriedrice
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Several dishes from Chef Wang for you to review
For something simple
The stirfry hotpot (you just throw whatever you like in). Ingredients not restricted.
th-cam.com/video/TP1oStTcKO8/w-d-xo.html
Shredded pork with green peppers
th-cam.com/video/kU6IBJwIFy8/w-d-xo.html
For something that is hard
Water cooked cabbage. Classic Sichuan dish
th-cam.com/video/oLI15ND7hZk/w-d-xo.html
Coral fish aka sweet and sour fish
th-cam.com/video/8GF3Di-WCv0/w-d-xo.html
God level
Buddha jumping over the wall. Took Chef Wang 5 days to make this.
th-cam.com/video/PQjDbLGehwQ/w-d-xo.html
@@tonyw1588 thank you! :)
Love the channel, made me get up and enjoy cooking again. I used to live in France and loved the food I'm trying to make cassoulet with Toulouse sausage but failing lol do you have a recipe
@@ChefJamesMakinson let's see it
Please make fried rice according your taste ! I would love to see
ever since chef James started reviewing chef Wang's videos，he never stopped expressing his love for that wok station
I am having that wok station at home, and I don't care what gas bill will come🤣
That station looks like a God send for cooking.
I want that wok station!
@@debbielow4847 same！
Nah that’s not a wok station
They say it’s A ROCKET BOOSTER
I wonder if Chef Wang didn't use MSG mainly because he added so many ingredients to add umami to the dish that he just needed the salt balance versus adding more umami.
probably
I think there is already plenty of natural MSG in the ingredients, especially in dried scallops.
I am from the region where this dish comes from, many of us do think that it is a shame if a restaurant chef uses (too much or detectable amount of) MSG ,cause in my region we eat a lot shrimps,fish, cured meat ducks geese and mushroom, all naturally rich in umami (but MSG is ok for street food
For personal used he won't but in restaurant it's 100% he will put the almighty MSG.
(more people in China , without any serious research, think that eating a lot of MSG make people bald)
I just use tofu instead of egg these days. Cheaper. No cholesterol. I wonder if I could use a different technique to make it ribbons instead of crumbles.
+1 if you want Chef James to make his version of Egg Fried Rice 😁
Im assumine thats "like" and if so then sure
uncle roger enter the chat....
This is actually a very luxury and famous fried rice, it is called "Yangzhou fried rice (揚州炒飯)"
Also, the reason why there was no MSG added in is due to the use of those seafood and the high level ham (金華火腿), those ingredients already provided natural MSGs.
It was actually 宣威火腿. I forgot how did Chef Wang explain this, but he said 精華火腿 is more suitable for making stock. 宣威火腿 is better choice for stir fries.
这并不是正宗的扬州炒饭。 扬州炒饭需要大量的高汤 这并没有
@@chenglin96 你那是扬州稀饭吧
@@thoughso 你去查一下不就知道了
@@chenglin96 两种炒法都是正宗的，需要高汤的炒法是金裹银，中华一番的“黄金炒饭”灵感就是来源于此。王刚的炒法是更常见的三香碎金
Other chefs: Let me flex with my >$100 dish
Wang Gang: Just see me cook egg
😂
Your constant "don't try this at home kids" comments are perfect. I couldn't.
Also, the shoutout to Washington State was wonderful. You want shellfish or salmon, we will take care of you.
Edit: all of the pacific Northwest will.
I will continue to persist in recommending Chef Wang's Coral Fish recipe. It's by far the most fascinating and has some techniques I've never seen anywhere else.
wait until you watch his wensi tofu. Cutting tofu is not a joke, but he cut his own made tofu.
5:02 If you look closely, you'll notice that Chef Wang Gang actually doesn't crack the eggs on the (sharp) edge of the bowl, but rather on the first ledge in the inside of the bowl, i.e. he's actively avoiding the edge. With a recipe with that many components I just assume he doesn't want to clean spilled raw eggwhite residue from the cutting board needlessly.
The level of technic and mastery this man shows is mesmerizing. Nice reaction vid. We will never get tired of more reactions to Chef Wang Gang!
Many recipes Chef Wang does are not easy to replicated at home, because of the huge usage of oil and high-power stove (Chinese fans call it planetary engine). And sometimes he makes home-made version for us to learn.
"planetary engine" kek my sides
I mean look at the amount of fire tho
That’s a legit planetary engine
Lockheed Martin jet engine stove
If you are ever in China, please go and taste Chef Wang Gang’s egg fried rice! We’d love to see your reaction. Great video, in quality, pacing, and narrative. I enjoy your channel a lot!
You should make a tier list of all the egg fried rices you react to and just keep adding to it after every egg fried rice video
a fun playlist
Wang Gang is UNCLE tier
How to make Yangzhou Fried Rice
Step 1: put down your phone
Step 2:go to the kitchen
Step 3:“mom”
i made my own fried rice this week and it was A++++ delicious. it took me 3 days to make it because I wanted the ricec and all ingredients to have perfect moisture content, but it was worth it.
Chef Wang has some really serious tecniques!!! is just from another level
Chef Wang is a master of fried rice! Always a pleasure when you upload
thank you!
Just watching Chef Wang's smooth motions shows how many times he's made this kind of dish.
The high heat technique is incredible - it's one of the things that I'm still mastering after years of cooking at home. Sure when professionals do it, it sort of looks easy, but when you're holding that pan it's a different story. Thanks for this insightful content, chef James!
Yeah，that’s true. First time cook, I always make the most heat. But the material will burn.
The video shake the iron pot is difficult for beginners.
"A little bit of a challenge" is such an understatement! In a normal chinese takeout restaurant kitchen, this would be a little bit of a challenge. At home this would be incredibly difficult to replicate, and I doubt you could do it properly without the wok setup like this. I'm still tempted to try though. Those whispy egg bits look so delicious!
My dad thought me how to do this style eggs when I was in middle school, I'm 30 now and still do this sometimes. Another thing about the eggs dont let it sit in the oil for too long it will become too crispy when it turns brown.
Thanks Chef James for breaking down everything and explaining what the chef was doing.
My pleasure!
I'm not even into this type of complicated cooking but watching a master like this is awesome.
I didn't realize you hadn't taken a look at this yet! Chef Wang Gang is a very talented man.
One of the things I love about this dish is how it includes meat from the land, sea and sky
(Yes chickens are mostly flightless but the sentiment is there)
They do fly quite a bit, tho if they are wild.
The size of the flame at the end is to get the flame to 'contact' the rice as you toss it. This is the key technique to produce the 'wok hei' flavour that delicious fried rice have and is almost impossible to be replicated at home. "wok hei" is cantonese and it describes this particular flavour produced from this technique.
One thing you didn’t mention in the video was that Wang seperatedly added the spring onion for 3 times. This is an important technique.
Can you explain why it is important? I wanna know.
@@Alasterius41 the first time he used the white part of spring onion for the strong flavour, it would be cooked for a long time. The second time he used green part of spring onion for fresh flavour with barely heat. The third time green part and no heat, just for the colour.
@@Alasterius41 Just based on a basic rule, don’t overcook green leaves with fragrance(spring onion, garlic sprouts, basil or thyme), coz the fragrance is fragile. When overcooked, its flavour would be easily damaged(or even become terrible
@@Alasterius41onions has different flavor when fired at different level, for example lightly cooked gives this refreshing taste. you want all of them, especially it already contained a lot of oil in the dish.
Those egg ribbons are freaking gorgeous in the end product. I'm sitting here like "it can't make that big of a difference, right?"
I was wrong.
Looking at how Chef Wang made Yang Chow fried rice. This version is super expensive with the inclusion of things like dried scallops and sea cucumber. With all these ingredients which naturally have umami in it Chef Wang didn’t need to add msg. Otherwise, this is a very highly technically executed fried rice.
Thanks for walking (some of us) through the preparation, didn’t realize how complicated and how much technique is involved in Chinese cuisine. I guess i won’t be making this dish😢
6:42 Uncle Wang Gang is a truly skilled chef! That the fact he is one of fewer chefs out there on the world who touch the oil on the wok! Fuiyoh! He is Machine!
You added so much details that I appreciate the information and the beauty of cooking.
Thank you so much 🙂
I feel like alot i could do at home, this however seems so far out of reach that im amazed. From ingredients to technique. Absolutely amazing.
Actually without MSG it's pretty fine. The MSG-like flavour-boost is already in the dried scallops. But yeah, MSG is life 😍 The ham he used is ❤. Chef James, have a look at Chef Wang Gang breaking down Squirrel Fish & Coral Fish. Really a chef-kiss moment. Swear to God, life-changing.
His skill level always amazes me. Thank you for another review video. I'd love to see more videos on you showcasing your own take (I know for some dishes you already have).
Egg frying technique reminds me of the way the Portuguese make sweet egg strings and other egg based sweets
I have tried pouring a ribbon-like stream of eggs from a bowl while cooking, but I found it quite difficult. Fulfilling this cooking technique requires not only practice but also arm strength and muscle.
Really glad you love my hometown dish! Subscribed!
Thanks for subbing!
Chef Wang is an absolute master, from his knife technique to his work skill he’s fantastic…. Hope all is well with you James
Chef James great review. I made a Tortilla Española with Jamon Iberico, Pimento Rojo y papas fritas fried of course in extra virgin Oliver oil, and let me tell you that was amazing😋I will treat myself again next Saturday.
I'm glad to hear that you enjoyed it!
I’d like to add that heat control for these of professional kinds of Wok station is also technically more complex. instead of knobs, gas controlled by a lever, multiple levers if your work burner is comprised of multiple circular burners with increasing diameters to control the width of the fire .You can turn these levers by hand, but to free up both the hands for fast paced cooking, most professional asian cooks learn to turn these levers with their legs or knees. I’ve heard that there are variants with pedal gas control, but i haven’t seen it.
Chef Wang makes so many kinds of dishes and can still be humble to go to little village to learn dishes from nameless cooks！
Because they are also masters of their own craft. Even if you are a chef you can't beat a mom who cooks everyday for the past few decades.
@@Darkstormsun9865 That's so true. Every time I find a new cooking tech and share it with my mother, I always find that she already knows it.
Wow. Chef Wang is top tier. Anyone criticize him is an expert or a fool. I could eat that dish all day. Thanks Chef James. (why doesn't anyone call me Electrician Don?)
Hi Electrician Don!😛
Awww, thanks. And a big hello back to you
Thank you for educating us and for telling us about sea cucumbers. I thought it was pickles with a weird name 😅
And also about shong hui, the pig part and what they ate, how that affects their meat. You do go in deep when analyzing , it's awesome
Hehe, it's a pain in the you know what to clean the shrimp, very funny way to put it 👌🏻😄
And yes you are right, uncle Roger did comment on how skilled he is for cracking the eggs like that in one of the recipes videos for egg fried rice
pickles haha well it is a but strange for them to be called a sea cucumber!
Soy sauce, some of the seafood, and mushrooms have MSG naturally. Many foods like parmasan have MSG naturally and in many cases don't need extra, but if you are making a normal egg fried rice it may be necessary.
But you left out the most important point. Chef Wang is just amazingly good technically, and we as mere mortals can barely even imitate what he's doing. It's like watching Jacques Pepin debone a chicken.
I think a series I (and probably others) would like to see on the channel would involve a recipe video that Sr Makinson watches with us that is not necessarily bad (but certainly could be), but as we go along he adds commentary and tips for how it could be made better, or even just some tricks to make parts of the recipe easier, or substitutions that can be made if an ingredient is not available or can't be eaten for some reason.
Just putting that out there.
After watching so many egg fried rice videos (between you and Uncle Roger), I decided to give it an honest try.
My disadvantages are a glass top stove and an electric wok. I should've stuck with cast iron, because I have better control.
For me, the fish sauce, shallots and garlic were a game changer.
Using peanut oil and finishing with sesame oil enhanced the flavours.
MSG, to my surprise is much better than salt. I had to try it.
My protein was ground pork, because it's what I had on hand.
Having mis en place in order makes the process so much easier.
It's not my forté but I was pleased with the results.
Thanks for all of your tips, and Uncle Roger's tips.
My belly is full, lol.
Fried race is the best! Do the rice correctly and you can sub just about any ingredients into it that you want to get rid of leftovers in the fridge. Last week I made a batch with the last of my homemade kimchi, szechuan peppercorns, broccoli, and diced up thai-style chicken thighs. A tour of Asia! I didn't brunois the food though because I like when each bite is different
For me I find that the Japanese sticky rice perform and taste better than long grain. Of course, it's refrigerated overnight. I also use Chinese sausage in my fried rice.
love that your videos are geared to give advice to not only everyone - but those of us who work in kitchens even on a simple reaction/review video.
Thanks so much!
Maybe you need to be on a pro-chef and home cook swap ingredients show. Once you get the simple ingredients of whatever you are cooking, you should say, "These ingredients are on the simple side, but with a lot of technique and hard work, I can make something fancy."
I loved the video.He adds a lot of ingredients.Something I love.To me is more challenging.
preparing everything you need so you can just construct the dish really helps i find. when i fist started cooking i would really slow the process down as i forgot to cut something up or even forget to add it so i really like the idea of prep work it makes sure you got everything.
Yes, make a list and prepare everything before you start cooking. Especially something like stir fry where you have to be constantly watching the wok or stirring. Things like soup or other stuff is not necessary. Gordan ramsay sometimes cuts as he cooks with spices prepped.
So happy to see you get sponsored James! I subscribed when you were around 30-35k subscribed. Glad to see you getting more known and love your cooking videos! Looking forward to Uncle Roger reviewing your vids and giving you the Uncle title one day!
Awesome! Thank you!
The patatas bravas from your intro always make me hungry!
🤣
I live in Puerto Rico (Caribbean) and the ingredients we use for most of our cultural foods are similar or the same used in asian dishes or European 🖤🤤👌
Indeed he uses many dried mushroom and dried scallop, which has a stronger favor (umami and the taste of the ingredient) then the fresh one, so it is already have enough umami.
You can see just the respect you have for another chef who actually follows the processes and creates such a beautiful dish with ease, unlock mr olive oil.
I’m curious, do you think it’s harder to cook dishes from Spain or French based dishes?
Personally, I think Spain has a lot more complicated dishes due to the ingredients that can overtake the other with ease.
thank you! I really like to see other masters work! French cuisine is much more difficult to master then Spanish, the standards are a lot higher.
If a person wanted to make the egg strings, they could use a baker's bag or a small icing tip. It helps maintain the correct size. The MSG may not have been used in this due to the scallops, ham and several other high salt ingredients.
I watched a video recently by Chinese food demystified, were he used warm steamed rice , that goes against everything we’ve been taught, I was sceptical at first but I give it a try and was amazed by the results, the fact we don’t have hell fires to cook on at home the fact the rice is warm works , par boil your rice for 3 minutes then wrap it in muslin and cook over a steamer for 14 minutes, then use it immediately 🤘🏻😎🤘🏻
Using fresh steamed rice is okay. Chef Wang even has a video where he uses that. Just use less water than normal when cooking the rice. It's just cold old rice is the preferred choice.
Nice chef for explaining what chef wang is doing. It makes it easier for us to understand 🙏
not a problem!
Turning the egg into gossamer-like threads is brilliant!!
I think the closest consumer gas stove(work out of box) can get to jet stove is Infrared Gas stove .
But con of this stove you can't use it on lowest power (2-5% for simmer in small pot) like burner.
This fried rice was LOVELY to look at. I won’t be attempting this beauty anytime soon 😊
The benefits of dried scallops is they are much more umami than the fresh ones. It has a totally different and more intense umami taste, same goes to the dried shitake mushrooms.
I can't help but develop wok envy watching this! Thank you for the review.
I know what you mean! haha
Chef Wang kicks butt. Been watching him for quite a while, and I guess why your channel popped up n my feed
9:16 Chef actually turned down a blower, causing the blue flame, the orange flame is only low heat XD
This guys fried rice has all the protein you would order from a traditional Chinese restaurant land/mountain/sea
wow, 123k subscribers already. Going strong, James.
I tried this method at home, it's achievable, but I messed up by hurrying through the "de-oiling" the egg on the wired sieve (because my sieve was flimsy and may break if I pressed it hard enough). So, my suggestion is to get a sturdy sieve. Also, this is a premium fried rice call YangZhouChaoFan (Yangzhou Fried Rice). Having said this, other YZCF may not use the same egg ribbons technique as Wang Gang's.
Your deadpan delivery is so natural.
The pork lard added aroma on it😍 and it's the most heathy type of oil
I've seen several videos of people making yangzhou fried rice (揚州炒飯). I looks wonderful, and I would love to try it from a professional!
Thanks for another great video. It's nice that the comments you make are positive and enlightening.
thank you!
I tried making the string eggs before and it didn't turn out as consistent as chef wang gang's, but I did like the crunchy texture of the egg compared to the normal scrambled eggs in fried rice.
i can imagine putting the egg liquid in an empty water bottle, closing it and then putting a tiny hope in the cap to squeeze out a steady thin flow of egg into the hot oil
Chef Wang used dried scallops because there is different taste between dried and fresh scallops, the dried increase the taste of fried rice, but the fresh scallops can increase the texture of the fried rice, btw, the dried scallops need to rehydrate before use
Awesome video! 🤘
Thank you Brian! :)
Want to add a comment. The purpose of using dried scallops (dried seafood in general in Chinese cooking) is for flavor. It’s not because it has a lower moisture content.
There is a chemical reaction that occurs during the drying process that creates glutamides. Before the convenience of creating msg, natural flavor enhancers such as dried seafood were used.
Hey it's the one I was waiting for, thanks chef
I'm from Washington, and we do see sea cucumbers regularly but wasn't aware of it being a common export. I live a few blocks from a dive park (exactly what it sounds like - an underwater park for scuba diving), and we see quite a few species there. The big red ones are quite popular, I guess. We also have a vibrant Asian community, so it's an ingredient that is not difficult to find around here. We also have some of the biggest octopus, which aren't uncommon to see either.
I wonder why it's something Americans don't eat. Wish I can find some easily.
I'd say you don't need to add MSG in that dish as the seafood will provide that umami flavour by itself. The soy sauce makes up for the saltiness.
Dear James, been watching your video's for a while now, and really love the information and presentation. Perfect mix of education and entertainment. Thanks for the amazing video's and have a wonderful day :)
Awesome, thank you!
For MSG phobic westerners, check out the list of ingredients for your favorite potato chips and you'll be in for a surprise.
You explain things so well. I hope you also do Q&A 😁😁😁
The 2nd last thing is salt instead of msg. Chef Wang told in Chinese everything he added while adding in.
😉
I think he was cracking the eggs on the flat surface of the rim of the bowl which is fine.
No MSG because prawns and especially dried scallops contains plentiful natural MSG.
Sir I think the main reason you said it is not easy to make it at home is most of Europe’s family use electric stove rather than open fire in the kitchen. In China, most of us use open fire so it is not hard to make it.
Wow, it looks so nice that I can easily imagine how delicious it would be
For the egg "lace" I wonder if the same trick I use to stream oil when making mayo would work? What I do is get a plastic bottle and make small holes near the top on opposite sides---one hole lets air into the bottle and helps make the flow consistent (you don't have to squeeze the bottle, you just make sure the air hole isn't blocked), the other hole is where the oils trickles out. I'm not sure if the consistency of beaten egg would allow for a pour hole small enough for such fine ribbons though.
yes but you need to strain the eggs well so they don't block the hole
@@ChefJamesMakinson Awesome! Thanks, chef! 😁 Eager to try this new technique for making eggs!
@@ianrosenbalm6555 it may take some practice and you may have to try a different size nozzles on your bottle
I visited Wang Gang this summer!
So, I just watched Uncle Roger's review of this video. He gave Chef Wang Gang a "hall pass" on the MSG. I can't wait for you to review his review! Well played James!
Omg! I love Chinese cuisine! The wok videos are so satisfying! Please do more!😊
okay!
Fun fact: there’re actually 2 main branches of this dish Yangzhou Fried Rice (揚州炒飯). The most commonly recognised origin of this dish is in fact not from Yangzhou, a historical hub of merchant and culture in Eastern China, locating near the confluence of Yangtze River and Grand Canal. But from a Huai-Yang cuisine restaurant in Guangzhou in late 1800s, the biggest external port at the time, located in the southern province of Canton. The original dish was made with shrimp, sea cucumber and Char Siu (Cantonese roasted pork). Over time, the dish has become a common Cantonese dish that’s easily found in local dinners in Hong Kong, despite its namesake, with sea cucumber being removed during the popularisation of this dish due to its high cost.
On the other hand, a more sophisticated version of the dish was brought back to Yangzhou, where in early 2000s the city council even set up regulations regarding the ingredients used of Yangzhou Fried Rice served in the city of Yangzhou. That recipe must includes sea cucumber, shrimp, aged ham, dried scallop and chicken stock, among other ingredients, but not Char Siu. What chef Wang made here is a derivative of the Yangzhou standardised recipe, without using stock.
Very interesting!
Incredible Egg Fried Rice and a great reaction Chef!
Glad you enjoyed it Buddy!
Uncle Roger reviewed this together with Adam Liaw. First time I heard him say its ok not to add MSG. I love watching your stuff, BTW.
No MSG because the dried scallops contains MSG.
Thanks for sharing! Nice review
thank you!