I love how you guys are knowledgeable with both Chinese and Western cooking and ingredients. I like that you take the time to explain very specific differences in ingredients and reasons and effects of certain steps in recipes instead of hand-waving over everything, like how you clarified that these are not leeks. It really helps bridge the culinary traditions.
yeah, one of the best things as a Westerner watching this channel is knowing not just what the replacements are, but WHY the original ingredients are used. It makes it so that if I have access to some unmentioned local ingredient that fulfills a similar purpose, I can just use that based on their culinary justification.
Hey guys, a few notes: 1. I'm a little worried that I was unclear near the end with all the transferring of the claypots. First off, you can also just keep everything in the wok... or you could start things off in something like a cast iron dutch oven and not transfer at all. If you want to do that, keep your lid slightly ajar on the dutch oven, as claypots/woks aren't usually perfectly sealed. I'd also recommend a wok for the passing through oil step, but you could also probably do a shallow fry in a dutch oven with the same oil quantity in two batches. 2. On that note, my meaning for the text at the end was that those seasoning amounts were for one big pot (whether in the wok, in a claypot, or in a dutch oven), NOT the little individual claypots we had. I know it was a little confusing... we just wanted to mimic those fast food joints... to be completely honest, for thumbnail purposes (we wanted a thumb of the small claypot bubbling away... which we didn't end up using anyway. Ah well). 3. So I believe this's made the just across the Pacific, and Yangmingyu's opened up in the USA? Called "Yang's" I believe? They interestingly have their own... fun... way to serve this in the USA... take the rice and put it upside-down on top of the braised chicken. Looks like this, feels weird to us but to each their own haha: bit.ly/2SDezKN 4. They also use boneless chicken thigh there. I get it, bone-in poultry will probably be the very last hurdle of Chinese cooking for Westerners. Like, I'm sure people'll start eating stinky tofu or Niuza from food trucks before, say, you'll see other white people raving about a proper bone-in Laziji. But we really believe that bone-in eating is, at the very least, more satisfying... so excuse us while we continue to beat this drum. 5. So on that note, if you want to use boneless chicken thighs... sure, ok. Maybe ~400 grams, ~3cm pieces? Just do me a favor, if you can. If it's convenient. When you do it, take a chicken wing or two & cleave the flat and drumstick in half each. Then just eat those things yourself... practice eating around bones with chopsticks. Doesn't take long to learn - what you do is hold the chicken in place with chopsticks as if it were you fingers... and eat around the bone. Think about your chopsticks as 'finger extender', not 'fork replacement' if that makes any sense? 6. My bad again about the leek mistranslation. Learn something new all the time. It's called 'daepa' in Korean and I've heard Korean/a good general Asian supermarkets have them in the West. Also called escallion (Jamaica) and naga negi (Japan), or maybe 'bunching onion', or 'welsh onion'.
@@junwenwee1152 As long as it's easily edible with hands, they will eat meat with bones just fine (chicken wings, chicken thighs, spare ribs etc). Small parts like in this recipe? Not much. I must admit that sometimes I dislike that kinda boned chicken as well. It's cut quite randomly and because of that it sometimes has loose bone shards in it. Still amazed how my wife can eat chicken wings (especially the small part) so easily with chopsticks. And she cleans the bone 10 times better than I do if I eat by hand, lol.
I used to go to a small family hole in the wall huangmenji place up in Tianjin, the versions there differed a lot depending on the spicyness level and what kind of meat you chose for your dish. I usually went with mild pork belly version which was perfect for cold windy winter days there ^^ I tried recreating it and actually came like SUPER close to what I had there without using the bean paste (I found a Chinese recipe that didn't call for it), the flavor profile was sweet from the carmelised sugar and kind of citrusy from the ginger, I really recommend it to those who can't find some of the Chinese ingredients. Basically you just melt some lard or add and heat up some oil to the pot, add like 2 tbsp of sugar, let it melt and brown up a bit, add your aromatics and whatever spices you can get your hands on (I used to just go with garlic, ginger, star anyse, you can probably add white part of the scallions or some leek, maybe a bit of cinnamon if you're into that - the Tianjin version didn't have cinnamon). Next let the aromatics lose their raw flavor, add your meat of choice (preferrably not chicken breast or a really lean cut, might get dry), add some soy sauce and oyster sauce, stir it for a bit, add water, whatever toppings or vegetables you want and boil it until done.
So it's worth noting that me and Steph actually disagree on the 'it's not sweet' part. It *is* a flavor that's known in China as 大咸大甜 - literally translated (because it's early and I don't feel like translating proper), "big saltiness, big sweetness". There's definitely a sweet undertone in it, for sure. But I had Steph taste it side-by-side with molasses, which would be more of a Westerner's concept of 'sweet', I feel. Definitely not that, so I won the argument and got to put the line in the video :) Where the bean part comes from, I have no clue. It's made from fermenting mantou steamed buns.
@@ChineseCookingDemystified the sweetness come from mold breaking down flour's starch down into basic sugars, so its level of sweetness is limited. I would say it is comparable to eating pancake without anything added. But this is overpowered by its high level of saltiness and unrefined palate will not be able to pick it up. As to the beans, that's due to it's similar flavor to broad bean paste which was had more availability in the west. The lazy westerners just think it to be a sweeter variant of something they know instead of actually learning what it is made of and call it sweet bean paste. It is also called (peking)duck sauce in some places, due to it being paired with Peking duck, but cause confusion with the "normal" duck sauce which is made from Donald duck's evil tear.
@@mengqiuw Its actually weird, because the litteral translation of tian mian jiang is sweet (wheat) flour sauce, at least thats what i would translate it as, and i don't really see why companies wouldn't TL it as such.
@@tunafishmaki Came to make this point. Literal translation is "flour" not "bean". LKK has a sweet bean sauce that's actually made from beans. I'm a little confused which one should actually be used.
I have recently discovered your channel. I cook for a family of six. Many recipes look challenging for six people. This one looks like one I might attempt. Thanks for an enjoyable, educational video.
William Walker their Chinese braised beef and potato recipe is great for big families. Double the quantities, and it keeps beautifully for another day (just like Western soups and casseroles, it’s flavour profile seems to improve after a day in the refrigerator).
Yeah, for me, if it's a bigger crow, I'd make a big stew (we have a few recipes for that, like beer duck, potato and beef stew, red braised pork, and there's beef brisket stew in the lo mein video), fry up some vegetables and pair with enough rice. That's a simple meal there~
I have made it and it was so good! I love how diverse your recipes are. Cant get enough of authentic chinese food. It has easily become my favourite cuisine. Best regards from Germany
*gasp*!! 200K! I'm so proud of you both! 💖 It makes my heart happy to see how you've grown. I can't say how very much I've loved watching you two develop your own style (don't EVER change that ☺), plus your direction for the dishes is superb and unlike so many others. This looks really yummy~easy, fast, nutritious and delicious 😋. Congratulations to both of you Steph and Chris~I'm always and forever rooting for you. 💖 Jenn 💖
I made it. I dont include the wine. It taste just the same (like in China). I rate it 4.9. Its amazing. My five-year craving finally comes to an end. Finally I can sleep peacefully.
I used to live in China, and Huangmenji was always one of my favourites and comfort foods. I followed this recipe (I used oyster sauce instead of Tianmianjiang because I couldn't get any) and it totally brought me right back to those old days in the restaurant with my friends. Thanks for a great recipe.
Tried cooking this a few minutes ago, now I ended up feeding like the whole village. I decided to add potatos, enoki and gai lan, and it turned out I cooked a little too much. But it tastes amazing, I don't think it'll last long.
Thanks for all of your content! I have travelled to Beijing several times for work and always find delicious food. My Japanese wife also cooks a lot of Chinese dishes, but I enjoy learning the techniques for when she’s too tired to cook, and I’m hungry for those Chinese flavors I’ve experienced! (Also my wife loves it!)
I totally love huangmenji...... back in Beijing we would eat it daily, thanks for this definitely going to make it for my African family. Although you didn't add potatoes and chunks of ginger.
i made this for my family today! had to double the recipe, added tofu and onions. i've never tried huangmenji before so i don't know how it's supposed to taste like but i found it a bit too sweet (or maybe i shouldn't have doubled the sugar). i added a couple of tablespoons of huangdoujiang. thank you! this is definitely a keeper!
This is such a great channel. My chinese cooking game has been raised immensly since watching your videos. And I can no longer stir fry without repeating "as always, first longyao" in my head haha 😁
@@SuperKnowledgeSponge Northern and western chinese eats DaCong for ages. The traditional way is just raw dipped in huang jiang aka yellow sauce or tianmian sweet sauce.
@@SuperKnowledgeSponge China is large, and each region has its own characteristics regarding cooking. There are eight styles that are most popular in China, called 八大菜系（Eight major cuisines) including 鲁、川、粤、苏、闽、浙、湘、徽. Among them, 川 (originate from Szechuan) and 粤（originate from Canton) are most well known outside of China。Both of these two don't use DaCong (big onion) commonly, because there was no planting of DaCong in these Southern China areas. In contrast, the northern China areas are very familiar with DaCong and use it as a nearly daily basis, from use as a spice to an eatable cooking vegetable, or even directly eat them paired with a dipping sauce (just like how western people eat celery salad). This video's braised chicken rice originates from Shandong province, which is a northeast province of China, so it uses DaCong. This is also why you can see it in Korea and Japanese, because they are more geologically close to China's northeast region, and it makes sense for them to share similar cooking materials.
very good receipt, I cook Huangmenji all the time but never used the sweet bean source at the beginning and put too much water instead of the water of dry mushroom, will try it to see if there's any difference the next time
Haha I think it's the lack of music, I don't exactly have a radio voice. Recently though we invested in a nice microphone, the goal's actually the get the audio quality to something around NPR. I think I'll probably need to sound treat a room to take the next step there though.
Is there a chinese cookbook you could recommend? (i.e. a chinese language cookbook - I'll be in Beijing for the next couple weeks, and I'd love to pick one up while I'm here). Great video, as always!
love your videos and been a fan for a long time. Hope that you guys make a video on 'dry chilli pot', seems like there aren't much information or authentic recipe online for this compared to other dishes.
Another Chef John fan. I love this, lol! My husband and I watch his vids as much for the clever quips as the food, ☺. I think as cooks who genuinely love watching others ply their craft, Steph and Chris are two who most assuredly have it down pat~wonderfully.
thanks for explaining the stuff about the leak and what the other ingredients taste like to the best of your ability. way too often the cooks on youtube assume that everyone knows everything. in my country we dont even have the fancy asian shops that americans have for example.
Would you be willing to share a recipe for the shandong version too? We lived in xinjiang province and had a place we went to DAILY and your version looks not quite like how they had it. And I crave it so often, I’d be so grateful if you sent the recipe for something more traditional!
Looks delicious! Is the sweet bean paste the same / similar to black bean paste? The only sweet bean paste I know is japanese あんこ, but that looks very different from yours. Thanks and have a nice one!
love making your dishes, but how do you manage time when you’re doing the passing through oil method, it always takes me ages to cool it and is quite a hassle. it makes such delicious food though so i want to be able to keep doin it
Would it be possible for you guys to say how many servings your recipes will make? Sometimes it is hard to tell if the dish you show is for one or many. This is even worse when someone says it is a favorite as some of us may eat the odd portion or four for those lol. I am totally enjoying watching your videos and learning to actually make this!
last time with all the questions I felt like I was repping the Budweiser too much... from that point on I decided to try to remember to make Tsingtao my deep frying beer Though I feel like *most* proper would be a China-made microbrew... the scene's getting quite good nowadays...but honestly the older I get the more I just want Tsingtao or Bud ;)
fastfood joints simplify the process by using a pre-made sauce (provided by the joint chain company) and pressure cooked chicken, this way the meat can be pre-made, when someone place an order the cook simply put vegetables, chicken and sauce in the small clay pot, cook for around 15 minutes, done.
Hey you guys, I've really love your today's recipe because it looks so good and delicious! I wonder what Huangmenji means, never seen this word before, tell me I want to know!
Not sure what they are using but if you live in the West, Iwatani brand butane burners are available on Amazon or in a lot of asian groceries and really produce a ton of heat.
Oh nice! How's Canada been treating you guys? Glad you've been enjoying the Siu Mai :) I'll never not think of Drew as "Eric Velouria" first though haha
Just a quick (with respect) cx: what you worked with, "a thigh" and, later, 'grab a thigh" is actually a plain old chicken leg: ie, thigh and drumstick. Best regards as always.
As you know, in the West, boneless chicken is a thing, and having made some dishes similar to this in execution (with and without bones), I'd say the average home cook in Canada/USA will be better able to manage with the boneless product, but they should take care to cut the chicken into slightly larger pieces, so they don't shrink to nothing.
I've always wanted to ask, with these bone-in poultry dishes - do you gnaw the meat off the bone, or do you take it all in your mouth and kind of suck the meat off, and then spit the bone out?
Although this recipe is great by its own and I enjoy it very much as you do,this is not the Huangmenji I grow up with.My grandma is from Hebei and she has this totally different recipe but somehow shared the same name as Huangmenji,it was Chicken deep fried with thick and flavorful batter,then steam with a sauce mainly made of Furu（腐乳）juice.The batter is soaked with the sauce and the chicken is incredibly tender.She only made this for Chinese new year and was always the most appreciated dish for families.There's very few recipes for this “version” of Huangmenji on Internet,both because it is a rather complex dish and the popularity of braised Huangmenji kind of making people think this is the only way to do it.I'm not judging here,the two recipes are both great in its own way,but just like Hulatang from Xi'an and Henan which share the same name but almost different,the steamed Huangmenji should have its own place too.
Alright, so my question may be a bit silly, but: How is eating around the bone not dangerous? With cleaving those bones so much, they must become quite sharp and spiky and there may be tiny but risky shards here and there, right? So how do you avoid cutting your mouth and throat with it?
When cleaving, if your cleaver is sharp and the chop is clean at one go, there won't be many shards. There's basically no shards in our version. Also, I find frozen chicken's bone to be broken into small pieces way more easily than fresh ones. So when eating, you pick up one piece with a pair of chopstick, just like you'd pick up a chicken wing with your finger, and attack it as you're eating a chicken wing.
@@thisissteph9834 Oh I see. Thank you very much for responding and clearing it up! If I ever manage to get my hands on a good cleaver and train myself a bit, I'll definitely give it a try. :)
"I’d heavily recommend just sucking it up and learning how to eat around bones" Do you have any idea how much Chinese dad vibes you are emitting right now
@@Sarcophagus74 Oh, we just did a Shaoxing wine introductory video last week, you can check that out if you haven't, and that may help clear out some doubt when you buy it.
![ลองสุ่มไอโฟน 990 โกงมั้ย? [ โกงมั้ยครับ ep.101 ] | DOM](http://i.ytimg.com/vi/bfsWe0j492k/mqdefault.jpg)
If you ever sell merchandise for your channel, please sell a t-shirt that says "But first, long yao." I would buy the heck out of that.
ahaha
“Liaojiu a.k.a Shaoxing wine”
but seriously, I want that shirt
Legendary
That is a great idea.
I love how you guys are knowledgeable with both Chinese and Western cooking and ingredients. I like that you take the time to explain very specific differences in ingredients and reasons and effects of certain steps in recipes instead of hand-waving over everything, like how you clarified that these are not leeks. It really helps bridge the culinary traditions.
yeah, one of the best things as a Westerner watching this channel is knowing not just what the replacements are, but WHY the original ingredients are used. It makes it so that if I have access to some unmentioned local ingredient that fulfills a similar purpose, I can just use that based on their culinary justification.
Hey guys, a few notes:
1. I'm a little worried that I was unclear near the end with all the transferring of the claypots. First off, you can also just keep everything in the wok... or you could start things off in something like a cast iron dutch oven and not transfer at all. If you want to do that, keep your lid slightly ajar on the dutch oven, as claypots/woks aren't usually perfectly sealed. I'd also recommend a wok for the passing through oil step, but you could also probably do a shallow fry in a dutch oven with the same oil quantity in two batches.
2. On that note, my meaning for the text at the end was that those seasoning amounts were for one big pot (whether in the wok, in a claypot, or in a dutch oven), NOT the little individual claypots we had. I know it was a little confusing... we just wanted to mimic those fast food joints... to be completely honest, for thumbnail purposes (we wanted a thumb of the small claypot bubbling away... which we didn't end up using anyway. Ah well).
3. So I believe this's made the just across the Pacific, and Yangmingyu's opened up in the USA? Called "Yang's" I believe? They interestingly have their own... fun... way to serve this in the USA... take the rice and put it upside-down on top of the braised chicken. Looks like this, feels weird to us but to each their own haha: bit.ly/2SDezKN
4. They also use boneless chicken thigh there. I get it, bone-in poultry will probably be the very last hurdle of Chinese cooking for Westerners. Like, I'm sure people'll start eating stinky tofu or Niuza from food trucks before, say, you'll see other white people raving about a proper bone-in Laziji. But we really believe that bone-in eating is, at the very least, more satisfying... so excuse us while we continue to beat this drum.
5. So on that note, if you want to use boneless chicken thighs... sure, ok. Maybe ~400 grams, ~3cm pieces? Just do me a favor, if you can. If it's convenient. When you do it, take a chicken wing or two & cleave the flat and drumstick in half each. Then just eat those things yourself... practice eating around bones with chopsticks. Doesn't take long to learn - what you do is hold the chicken in place with chopsticks as if it were you fingers... and eat around the bone. Think about your chopsticks as 'finger extender', not 'fork replacement' if that makes any sense?
6. My bad again about the leek mistranslation. Learn something new all the time. It's called 'daepa' in Korean and I've heard Korean/a good general Asian supermarkets have them in the West. Also called escallion (Jamaica) and naga negi (Japan), or maybe 'bunching onion', or 'welsh onion'.
Thanks brother give us the chinese secret recipes!
in Japan, Negi is actually like a scallion. Naga Negi (long Negi), is more like the leek you were using.
Great video BTW:)
@Lazyeyewitness Thanks for the correction! Will edit that.
Wait Westerners don't eat bone-in chicken?! But but.. they have buffalo wings and KFC sells chicken parts?
@@junwenwee1152 As long as it's easily edible with hands, they will eat meat with bones just fine (chicken wings, chicken thighs, spare ribs etc). Small parts like in this recipe? Not much. I must admit that sometimes I dislike that kinda boned chicken as well. It's cut quite randomly and because of that it sometimes has loose bone shards in it. Still amazed how my wife can eat chicken wings (especially the small part) so easily with chopsticks. And she cleans the bone 10 times better than I do if I eat by hand, lol.
I used to go to a small family hole in the wall huangmenji place up in Tianjin, the versions there differed a lot depending on the spicyness level and what kind of meat you chose for your dish. I usually went with mild pork belly version which was perfect for cold windy winter days there ^^
I tried recreating it and actually came like SUPER close to what I had there without using the bean paste (I found a Chinese recipe that didn't call for it), the flavor profile was sweet from the carmelised sugar and kind of citrusy from the ginger, I really recommend it to those who can't find some of the Chinese ingredients.
Basically you just melt some lard or add and heat up some oil to the pot, add like 2 tbsp of sugar, let it melt and brown up a bit, add your aromatics and whatever spices you can get your hands on (I used to just go with garlic, ginger, star anyse, you can probably add white part of the scallions or some leek, maybe a bit of cinnamon if you're into that - the Tianjin version didn't have cinnamon). Next let the aromatics lose their raw flavor, add your meat of choice (preferrably not chicken breast or a really lean cut, might get dry), add some soy sauce and oyster sauce, stir it for a bit, add water, whatever toppings or vegetables you want and boil it until done.
2:18 "Two heaping tablespoons of sweet bean paste, which is interestingly neither sweet nor actually made from beans." I love this channel!
So it's worth noting that me and Steph actually disagree on the 'it's not sweet' part. It *is* a flavor that's known in China as 大咸大甜 - literally translated (because it's early and I don't feel like translating proper), "big saltiness, big sweetness". There's definitely a sweet undertone in it, for sure.
But I had Steph taste it side-by-side with molasses, which would be more of a Westerner's concept of 'sweet', I feel. Definitely not that, so I won the argument and got to put the line in the video :)
Where the bean part comes from, I have no clue. It's made from fermenting mantou steamed buns.
@@ChineseCookingDemystified the sweetness come from mold breaking down flour's starch down into basic sugars, so its level of sweetness is limited. I would say it is comparable to eating pancake without anything added. But this is overpowered by its high level of saltiness and unrefined palate will not be able to pick it up. As to the beans, that's due to it's similar flavor to broad bean paste which was had more availability in the west. The lazy westerners just think it to be a sweeter variant of something they know instead of actually learning what it is made of and call it sweet bean paste. It is also called (peking)duck sauce in some places, due to it being paired with Peking duck, but cause confusion with the "normal" duck sauce which is made from Donald duck's evil tear.
@@mengqiuw Its actually weird, because the litteral translation of tian mian jiang is sweet (wheat) flour sauce, at least thats what i would translate it as, and i don't really see why companies wouldn't TL it as such.
@@tunafishmaki Came to make this point. Literal translation is "flour" not "bean". LKK has a sweet bean sauce that's actually made from beans. I'm a little confused which one should actually be used.
I have recently discovered your channel. I cook for a family of six. Many recipes look challenging for six people. This one looks like one I might attempt. Thanks for an enjoyable, educational video.
William Walker their Chinese braised beef and potato recipe is great for big families. Double the quantities, and it keeps beautifully for another day (just like Western soups and casseroles, it’s flavour profile seems to improve after a day in the refrigerator).
@@CCCC-fj3kf Thanks, I don't think I watched that video yet.
Ok man
Yeah, for me, if it's a bigger crow, I'd make a big stew (we have a few recipes for that, like beer duck, potato and beef stew, red braised pork, and there's beef brisket stew in the lo mein video), fry up some vegetables and pair with enough rice. That's a simple meal there~
@@thisissteph9834 Thanks. I have to get trying some of them. I love new dishes.
This channel never fails on recipes to make me look like I actually know how to cook Chinese food. Thanks.
mugensamurai but you do know don’t you
I have made it and it was so good! I love how diverse your recipes are. Cant get enough of authentic chinese food. It has easily become my favourite cuisine. Best regards from Germany
I absolutely love your materials ! Especially suggesting what can replace ingredients not available in the west is priceless 👍💪
This channel is a miracle!
I have never done Chinese food before but now I am completely hooked. Thank you for bringing this into my life!
*gasp*!! 200K! I'm so proud of you both! 💖
It makes my heart happy to see how you've grown. I can't say how very much I've loved watching you two develop your own style (don't EVER change that ☺), plus your direction for the dishes is superb and unlike so many others.
This looks really yummy~easy, fast, nutritious and delicious 😋.
Congratulations to both of you Steph and Chris~I'm always and forever rooting for you. 💖
Jenn 💖
I made it. I dont include the wine. It taste just the same (like in China). I rate it 4.9. Its amazing. My five-year craving finally comes to an end. Finally I can sleep peacefully.
I used to live in China, and Huangmenji was always one of my favourites and comfort foods. I followed this recipe (I used oyster sauce instead of Tianmianjiang because I couldn't get any) and it totally brought me right back to those old days in the restaurant with my friends.
Thanks for a great recipe.
Chinese dishes, by far, have got to be the most amazing dishes I’ve ever had. I can only imagine what the authentic versions taste like.
This is the best channel on TH-cam.
Tried cooking this a few minutes ago, now I ended up feeding like the whole village. I decided to add potatos, enoki and gai lan, and it turned out I cooked a little too much. But it tastes amazing, I don't think it'll last long.
Thanks for all of your content! I have travelled to Beijing several times for work and always find delicious food. My Japanese wife also cooks a lot of Chinese dishes, but I enjoy learning the techniques for when she’s too tired to cook, and I’m hungry for those Chinese flavors I’ve experienced! (Also my wife loves it!)
I totally love huangmenji...... back in Beijing we would eat it daily, thanks for this definitely going to make it for my African family. Although you didn't add potatoes and chunks of ginger.
i made this for my family today! had to double the recipe, added tofu and onions. i've never tried huangmenji before so i don't know how it's supposed to taste like but i found it a bit too sweet (or maybe i shouldn't have doubled the sugar). i added a couple of tablespoons of huangdoujiang. thank you! this is definitely a keeper!
"but first, as always meow meow"
😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂
😂😂😂
This is such a great channel. My chinese cooking game has been raised immensly since watching your videos. And I can no longer stir fry without repeating "as always, first longyao" in my head haha 😁
Dude I am Chinese and I don't even know that DaCong is not leek.
We've been wrong the whole time before and we finally figured it out recently.
really? I have only ever seen DaCong used in Japanese cooking.
I never see it used in Chinese cooking until now.
@@SuperKnowledgeSponge Northern and western chinese eats DaCong for ages. The traditional way is just raw dipped in huang jiang aka yellow sauce or tianmian sweet sauce.
da = big, cong = onion lol
@@SuperKnowledgeSponge China is large, and each region has its own characteristics regarding cooking. There are eight styles that are most popular in China, called 八大菜系（Eight major cuisines) including 鲁、川、粤、苏、闽、浙、湘、徽. Among them, 川 (originate from Szechuan) and 粤（originate from Canton) are most well known outside of China。Both of these two don't use DaCong (big onion) commonly, because there was no planting of DaCong in these Southern China areas. In contrast, the northern China areas are very familiar with DaCong and use it as a nearly daily basis, from use as a spice to an eatable cooking vegetable, or even directly eat them paired with a dipping sauce (just like how western people eat celery salad). This video's braised chicken rice originates from Shandong province, which is a northeast province of China, so it uses DaCong. This is also why you can see it in Korea and Japanese, because they are more geologically close to China's northeast region, and it makes sense for them to share similar cooking materials.
one of my favourite cooking channels.
Love your channel. Can you please make a “for beginners” playlist with simple recipes to get started? So much is very complicated
Start with White Rice... move on to Veg stir fry.....
Aromatic and good tasting. Thanks for sharing the recipe.
Look very delicious 🤤 😋 I love chicken and rice 🍚
God knows how much I love this chicken 😭 😭
Wow. Clear instructions and with some substitute alternatives.
I really missed this one !!! The taste is really close to our food (Indonesian) and generally every Indonesian in China likes Huang Men Ji
very good receipt, I cook Huangmenji all the time but never used the sweet bean source at the beginning and put too much water instead of the water of dry mushroom, will try it to see if there's any difference the next time
I love this channel. It is seriously godly
Native Chinese here. I can learn English and learn to cook at a time.
I always feel like I'm watching a PBS cooking show or listening to NPR when I which these videos, the narration is so soothing.
Haha I think it's the lack of music, I don't exactly have a radio voice. Recently though we invested in a nice microphone, the goal's actually the get the audio quality to something around NPR. I think I'll probably need to sound treat a room to take the next step there though.
Is there a chinese cookbook you could recommend? (i.e. a chinese language cookbook - I'll be in Beijing for the next couple weeks, and I'd love to pick one up while I'm here). Great video, as always!
love your videos and been a fan for a long time. Hope that you guys make a video on 'dry chilli pot', seems like there aren't much information or authentic recipe online for this compared to other dishes.
Nice!!!! Another recipe that I didnt know I absolutely need!
Surprisingly easy too
Every video, I'm waiting for "You can add chili peppers if you want. You are, after all, the Jet Li of your Huangmenji" :)
Or how about, "You are the Lee Kum Kee of your Huangmenji"?
Much better, this is why you're the professional!
Another Chef John fan. I love this, lol! My husband and I watch his vids as much for the clever quips as the food, ☺.
I think as cooks who genuinely love watching others ply their craft, Steph and Chris are two who most assuredly have it down pat~wonderfully.
How do you know what the different flavour profiles are? Is there a list somewhere?
Look very delicious 🤤 😋
I just now became one of your Patreon patrons! 😇😇😇😇
Thank you very very much!!!
thanks for explaining the stuff about the leak and what the other ingredients taste like to the best of your ability. way too often the cooks on youtube assume that everyone knows everything. in my country we dont even have the fancy asian shops that americans have for example.
Anything that is fried or previously fried tastes good.
Would you be willing to share a recipe for the shandong version too? We lived in xinjiang province and had a place we went to DAILY and your version looks not quite like how they had it. And I crave it so often, I’d be so grateful if you sent the recipe for something more traditional!
I love simple food. thanks
Looks delicious! Is the sweet bean paste the same / similar to black bean paste?
The only sweet bean paste I know is japanese あんこ, but that looks very different from yours.
Thanks and have a nice one!
love making your dishes, but how do you manage time when you’re doing the passing through oil method, it always takes me ages to cool it and is quite a hassle. it makes such delicious food though so i want to be able to keep doin it
The beer is a must have ingredient...
To give the cheff...
3:30
was looking for this receipe,now found it. but can anyone tell me is it ok if I use oyster sauce instead of bean paste???? thanks in advance.
This channel is the shit, I love your recipes!
I loved these during my last visit!
I love the beer featured during cooking
I’ll walk that mile with it!
I love your channel. Makes me hungry 😋
Would it be possible for you guys to say how many servings your recipes will make? Sometimes it is hard to tell if the dish you show is for one or many. This is even worse when someone says it is a favorite as some of us may eat the odd portion or four for those lol. I am totally enjoying watching your videos and learning to actually make this!
This one serves two persons with a vegetable side dish.
thank you for bringing the Tsingdao beer bottle while you are cooking as promised.
last time with all the questions I felt like I was repping the Budweiser too much... from that point on I decided to try to remember to make Tsingtao my deep frying beer
Though I feel like *most* proper would be a China-made microbrew... the scene's getting quite good nowadays...but honestly the older I get the more I just want Tsingtao or Bud ;)
That’s tonight’s dinner! Thanks 🙏🏿 🤤🤤🤤👏🏾👏🏾👍🏾👍🏾👍🏾👍🏾🥰🥰🥰
It sounds like a star anise scented zhazhangmian sauce simmered with fried chicken instead of pork 😍.
Do you have a link to the clay pots?
looks excellent and nicely explained,.,,a great food video :P
amazing video!! subscribed! I wish you make ma la xiang guo!!
To make ma la xiang guo, we'll need to make the hot pot base first. So... it'll be at least in winter, lol.
fastfood joints simplify the process by using a pre-made sauce (provided by the joint chain company) and pressure cooked chicken, this way the meat can be pre-made, when someone place an order the cook simply put vegetables, chicken and sauce in the small clay pot, cook for around 15 minutes, done.
Wow that's yummy food
Thank you I love you for the simplicity and my bf love you for the taste
the recipes are great but...simple?😅
Hey you guys, I've really love your today's recipe because it looks so good and delicious! I wonder what Huangmenji means, never seen this word before, tell me I want to know!
Braised chicken.
What type of wok are you using (material) and where can we buy similar in West
Our wok's a bog standard carbon steel wok. You can definitely buy the same thing in the West, they're nothing overly special.
Hooray finally my requested recipe has been made into a video~~
Yum will definitely try this recipe!
Oh! I really like it
I live in the south of Brazil, and it's very hard to find Shaoxing Wine, can I substitute for Dry sake, or mirin, or any different wine?
Yes, usually people sub it with dry sherry.
Wow that looks yummy !!!
Hi. Great videos! What burner are you cooking on outside. I need to find a decent one to try out some of these recipes. Keep up the great work!
Not sure what they are using but if you live in the West, Iwatani brand butane burners are available on Amazon or in a lot of asian groceries and really produce a ton of heat.
Iwatani ZA-3HP
@@ChineseCookingDemystified thank you both for the advise
Any substitute for sweet bean paste? Soy bean paste by any chance?
First fan to comment!
This looks so good Chris!
Drew’s wife here lol
Oh nice! How's Canada been treating you guys? Glad you've been enjoying the Siu Mai :)
I'll never not think of Drew as "Eric Velouria" first though haha
Chinese Cooking Demystified oh ha ha that’s what I thought! We are doing great come visit!
Yeah your siumai is awesome! Eric loves them! 😋
Totally subbing! Your videos look great can’t wait!
Catwalk Productions Thank you! That means so much for a new TH-camr like myself. Hopefully that compliment for me tho 😂
ChopChop Chop yes I meant you! I’m already subbed to this channel. I love international cuisine especially Asian. Who’s drew?
Just a quick (with respect) cx: what you worked with, "a thigh" and, later, 'grab a thigh" is actually a plain old chicken leg: ie, thigh and drumstick. Best regards as always.
As you know, in the West, boneless chicken is a thing, and having made some dishes similar to this in execution (with and without bones), I'd say the average home cook in Canada/USA will be better able to manage with the boneless product, but they should take care to cut the chicken into slightly larger pieces, so they don't shrink to nothing.
Aha, I was looking to use up some tianmianjiang I've had sitting in the fridge!
I got a *Gordon Ramsay Master class* ad before this video
Actually dacong, garlic, ginger they are holy trinity of northern-eastern asian dish.
What's the difference between this and Dapanji?
What's the cooking pot could please. At the start the black one
It's a regular small clay pot.
why can't we have fast food like this in america
AW YISS! Ever try throwing a lap cheong into this? NOICE!
Throwing lap cheong in sounds like a Cantonese method to me, but I do love some lap cheong steamed chicken, especially on claypot rice~
Me: Man this seems interesting I'll try that!
Passing through oil comes up: Welp, I'm never ever gonna make this at home.
My man! Got that beer handy while fryin up some food! Hell ye
nice!
you have miss the most important ingredient, the Shandong yellow wine
He used huangjiu which is shaoxing yellow wine ya nonce
I've always wanted to ask, with these bone-in poultry dishes - do you gnaw the meat off the bone, or do you take it all in your mouth and kind of suck the meat off, and then spit the bone out?
you gnaw off a little bit and then work around it.
@@thisissteph9834 Thanks for answering!
I will give this a try. Has Steph lost some weight? Not that she needed it but shes looking great!
Haha, thanks. I've been adding a few HITT workouts on top of my yoga routines. Guess it is effective.
Although this recipe is great by its own and I enjoy it very much as you do,this is not the Huangmenji I grow up with.My grandma is from Hebei and she has this totally different recipe but somehow shared the same name as Huangmenji,it was Chicken deep fried with thick and flavorful batter,then steam with a sauce mainly made of Furu（腐乳）juice.The batter is soaked with the sauce and the chicken is incredibly tender.She only made this for Chinese new year and was always the most appreciated dish for families.There's very few recipes for this “version” of Huangmenji on Internet,both because it is a rather complex dish and the popularity of braised Huangmenji kind of making people think this is the only way to do it.I'm not judging here,the two recipes are both great in its own way,but just like Hulatang from Xi'an and Henan which share the same name but almost different,the steamed Huangmenji should have its own place too.
Found y'all today
Such a boss wok!
Love your makeup!😁beautiful and your getting tiny you always look pretty anyway!
Thank you for your nice words~~~~ :) I've been playing with different makeup style recently and I also like this one~~
Alright, so my question may be a bit silly, but: How is eating around the bone not dangerous? With cleaving those bones so much, they must become quite sharp and spiky and there may be tiny but risky shards here and there, right? So how do you avoid cutting your mouth and throat with it?
When cleaving, if your cleaver is sharp and the chop is clean at one go, there won't be many shards. There's basically no shards in our version. Also, I find frozen chicken's bone to be broken into small pieces way more easily than fresh ones. So when eating, you pick up one piece with a pair of chopstick, just like you'd pick up a chicken wing with your finger, and attack it as you're eating a chicken wing.
@@thisissteph9834 Oh I see. Thank you very much for responding and clearing it up! If I ever manage to get my hands on a good cleaver and train myself a bit, I'll definitely give it a try. :)
shoutout to 0:00
How would you describe taste sweet spicy??
salty, savory, umami
yesssss another oneeeeeee
"I’d heavily recommend just sucking it up and learning how to eat around bones"
Do you have any idea how much Chinese dad vibes you are emitting right now
Why do they add corn starch to everything. Or msg. Do they really enhance the dish.
Corn starch is a great thickening agent or good for deep frying. MSG is to get a better flavor.
emjones ok cool. I was wondering why add those things. Makes sense.
Can I get Shaoxing wine in the USA?
Yes, but they're usually salted.
@@thisissteph9834 Thank you!
@@Sarcophagus74 Oh, we just did a Shaoxing wine introductory video last week, you can check that out if you haven't, and that may help clear out some doubt when you buy it.
It is pity you make your video without subtitles.
Ah, sorry about that! I had the subs all set and forgot to publish them yesterday :/ They're up now
Dude, do you live in Shenzhen?
Yep! will be moving to Shunde in September though
For now, yes. But we'll be moving to Shunde soon. You live in Shenzhen too?