HOW TO COOK PROPER Take away Chicken chop suey
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- čas přidán 25. 08. 2024
- www.khoanvong.... Chop suey is a Cantonese word meaning “everything mix together”. A term that described the cooking of left over from earlier meal. Therefore in the traditional sense chop dish has no fix ingredients and no fix taste. We obviously do not follow this rule.
We select a few vegetables to get balance of colour and appearance with bean sprout as the main ingredient. This dish this dish is cook in soy sauce in stock.
Ingredients
1 Chicken breast (sliced)
30g Onions
15g Water chestnuts
2 Mushrooms (quartered)
15g Carrot (strip)
80g Bean sprouts (about a handful)
15g Spring onion
Condiments
Dark soy sauce (about quarter teaspoon)
2g Salt mix (salt&MSG)
Dash of cooking wine
Dash of ground pepper
Potato starch to coat chicken and thicken sauce.
Method
Cut chicken into small pieces and coat with potato starch.
Boil for about 3 minutes to cook. Then rinse with clean water and set aside.
Heat wok till hot and add onions, water chestnuts,mushroom,carrots and followed by chicken.
Add dark soy sauce and stir fry for about a minute with a dash of wine.
Add about 130 ml of water/stock.
Add salt mix
Add beansprout and spring onion and a dash of pepper.
Flip it upside down (if you can, see video)
Stir in the potato starch to thicken the sauce (about 5g potato starch mixed with 20ml of cold water)
#chickenchopsuey #chickenchopsueyrecipe #chickenchopsueytakeaway
Don powell , the chicken is coated in potato starch to keep it moist and succulent, its called velveting , its a very old technique used in eastern and more recently in western cooking , try it.
Hi Khoan
Asked you to do this for me last week, really appreciate you doing it as it is one of my favourite meals.
Many thanks
Graham
Still the best receipt! The secret is how the chicken was marinated and cooking on the highest heat setting. I went to your website for details since the video is a little hard to follow, but this beats all the rest out there. Thank you!
I am very impressed with your technique... as well as your wok work... that must be hard to master except that you do it everyday...
yet another good recipe thank you chef x
thanks for watching :)
Really like the way you cook and prepare Thank you for sharing
Just stumbled upon your channel today, Khoan. Really enjoying your vids so far and looking forward to making a few dishes soon.
welcome to my channel.
I tried this today. Great success! This receipt is easy to follow and it turn out awesome! Smell great, taste delicious! First try and I beat the restaurants! I used arrow root starch instead of corn starch (GMO). I also used celery instead of water chest nut. Thank you!
Thanks for your feedback Kim:)
Khoan Vong What is the trick to made really soft beef like in the Chinese restaurant? Do you have a video on a beef receipt? Thank you!
Kim Ngoc Doan baking soda. Use 1g for every 100g of beef in the marinate.
Khoan Vong Thank you!
@@KhoanVong can you please do a video explaining about the baking soda to soften the meat?
Nice video chef, I'm a big fan of yours,
I bought your ebook ,
Keep up the good work
Thanks Mike:)
Looks delicious khoan, def gonna make this at the weekend
got recipe on my blog with link above:)
Thanks so much for your videos Khoan Vong. You are the real deal and I love watching your cooking skills. I'll be trying the Chop Suey dish tonight but boy do I wish I had that high pressure gas ring that you use. I'll be watching lots more. Not anywhere near London are you? Subscribed.
Excellent , as usual!
Thanks for posting this.
looks good ..usually i get more bean spouts but thsts just me ...killer dish
Please do a beef and tomato video, I would love to see that!
great video Khoan , bring on the black pepper sauce dish!
I'm gonna make it today
I'm so excited
pretty good
thanks
looks delicious
like the way u cook sir, God bless
thank you.
Great video. 😎☝️🐓🍜🍜
Thanks:)
Very nice
Looks great. Thank you
Thanks for watching!
Thanks You Bro .. i will try my lunch
Haven't eaten a chippy meal since watching your vids Khoan, I'm sure they are missing me cheers m8 :)
:) That's great. Chop suey has lots of veggies !
I also include link for the recipe
Thanks for watching!
Khoan Vong When you get time Khoan any chance of showing us a king prawn cashew nut please ? That's about my favorite ever next to General Tso's or crispy beef :)
I'd like mine with beef please. My old standby. Delish!
ok,
Thanks will try that!
Nice
Very nice
Hi there, looking forward to making this bit I can't seem to access your website, it says servers are down?
nice one Khoan
thanks Steve
Brilliant yes, yes, yes. Would you ever add oyster sauce or is that a NO NO.
have you a chicken with mushroom recipe??...I tried it with hoi sin sauce but it was very sweet and also there was no sauce left in the wok like they do in the Chinese takeaway....what do you think I did wrong??...thanks..your Scottish fan.... :)
i think i may have one uploaded bill.
Just bought two cleaners one for meat one for veggies. Thanks. I think they'll be easier to handle than knives.
Thats nice.👌
Great cooking,where can i get one of them cleavers mate?
I started combining the liquids in advance, water, sauces, wine, as it's easier to measure and be well prepared for the cook. Do you think I loose anything in the final flavour doing this? My initial thought was that everything is happening so quick that it would make no difference, but I notice you have a general order for adding the sauces and wonder if there is reason behind this?
good idea of first combining the ingredients and condiments , it saves a lot of messing about.
best not with dark soy sauce and wine. the rest is ok.
since you have been watching my videos.. you can combine anything after the liquid has been added.
dark soy sauce and wine best go in first.
I'm intrigued, why? My guesses... dark soy benefits from cooking, dark soy to impregnate meat and give flavour to meat and not to sauce, wine to boil off alcohol. Am I anywhere near? Why add dark soy & wine before liquid? Can you tell I'm not a chef :-)
what brand of oyster sauce would you recommend and also pepper powder, i have used tiger oyster sauce but its not working for me, nearly seen all of your videos and i'm putting the salt and pepper mix with crushed chilli on everything my family love it goes great on potato wedges with some dipping sauces thanks for all your uploads, like yan can cook but better
Great vid! Love Chinese food, can u make a vid on how to make sesame prawn toast?
I do have one uploaded a while back Jief.
Hi khoan .
love the videos and all the dishes.
can you tell us what kind of wine and what kind of pepper to use please ?
thank you.
+Edward Kelly I use black pepper powder and rice wine... but shao xing is the one I usually tell people to use because that is more well known Edward.
+Khoan Vong thanks khoan.
You added at 2:51, salt, flavour enhancer and sugar, right? specially mindful in sugar since it's not listed anywhere (comments or blog).
YOU SHOULD TRY THE CANTONESE FOOD MADE OUT HERE AT MEXICALI BRO HAHAHA
Great cooking again chef! Tried to make your special omellete the other day, didnt look as good, is there anything you add to your jug of egg mixture? Or is it just 100% eggs?
No just the egg. You need to get the wok quite hot and maybe use bit more oil.
Hello, like your vids very much well all of them very interesting and educational....How many orders do you get on a busy day or in an hour when the orders are called in.
too many.
that was awesome :D
Paul Bucy Thanks Paul:)
Do you have a rewritten recipe? The link doesn't work.
Hi Tabitha, I have put it on the description section. My old domain was lost, that's why you couldn't opened it.
The link is fully working now.
99 video's Khoan! What is 100 going to be...? (something spicy) I appreciate the effort you go too, thank you.
When I get a chance; I promised a guy to do a black pepper dish, so that's my next upload. That's spicy:)
Where are you based? I wouldnt mind popping down to your takeaway and trying the real deal. ;)
HU3 6SZ Vongs Kitchen :)
Hi When you cook the chicken is that just in boiling water first before you rinse.
yes Susan, blanch in water for few minutes. I have put the recipe on description section.
@@KhoanVong Thankyou I love your channel
were is descrition seection
Khoan, in the big pot, is it just water or is it your in house stock ? Just made this dish & im just abt to devour it ;)
this one is just water. Stock would give better flavor.
how was your dish?
Really enjoyed it khoan, very tasty
Hello, thank you for the recipe. But i have some questions:
You use potato starch to soften chicken meat, are there any other methods to soften it ?
You boil the chicken in water, why ?
I find it difficult to make some chinese/vientnamese dishes at home, and most of the time, the meat is not soft, or i don't get a good flavour. And also, to make a good rice that sticks well, without a rice coocker, how can you do it ?
Thank you very much for the response.
potato starch don't soften the meat. it give a silky texture. boiling it cooks faster.
if only i could teleport that plate of food into my stomach.
+ThUrT EilNo haha.. until then you just have to make it at home.or maybe if you win the lotto I can be your private chef :)
if i could cook like that i would not be watching it, but it would be nice to have a chef using his expertise rather then me stuggling with my pots and pans. Khoan Vong
I'm a little curious as to what brand of soy sauce would you use/recommend? We ran out and bought "Lee Kum Kee" and it has completely different (much stronger) taste to what we were using. (Wing yip's own brand). The wing yip soy gave us the takeaway taste we're used to and the lee kum kee gave us a completely different taste!
Stick with Wing Yip if that is to your preference; they are more or less the same. Maybe LKK is more salty, you can put a bit less in I suppose.
Khoan Vong Thanks for the advice, bought some WY light & dark soy this week and the flavour came back to the normal "takeaway" flavour we're used to. The LKK dark soy seemed a lot stronger in that in turned the whole dish a very dark colour compared to WY.
I guess like you say we could have experimented and altered amounts, but I have a method (well, your method - just adapted for my memory!) that gives me the takeaway taste every single time, so it's just easier to go back to the brand I know works for me!
Keep up the good work! :)
cant be made at home!
you need the high flame burner!
Is potato starch the same a corn flour?
As I can not find potato starch in any supermarket near me, and the Chinese Cash and Carry near me only doing corn flour/starch.
If use corn flour/starch is fine for thickening the sauce.
Hi chef..., please advise me, if i will use squids to replace the chicken what would be the treatment to the squids in order that the squids would not bite like rubber... thanks.
watch my squid dish for cooking method.
you can use squid instead, if you cook it this way it should not be too rubbery. just don't cook it for too long.
lol im ill since 5 days and i cant eat anything. im watching Videos of food while these days and I'm not getting hungry but I want to eat all things I see.
+Der Quoten Türke Hope to get well soon Der... and try some of these dishes. I am sure you will like it :)
Hello chef , what is difference between chicken chowmin and chicken choupsey
chow mein is noodle. choip suey in a take away ia mainly bean sprouts.
Can you do chicken satay please mate I brought your book
I have a King prawn sate uploaded Luke, that version is with Jimmy sate sauce brand. The version I sell at the shop is different.
what the actual fuck is that stove you are using!? it looks and sounds like a torture instrument lol
No garlic?
no, you can add garlic to it.
What is in that big pot in front of the wok is that stock?
Yeah kinda stock.
Khoan Vong so the chicken is blanched and the veggies as well this is a oilless dish then?
Dan Webster only enough to fry the dish Dan, about 2 tablespoon.
I been watchin to see when you add the oil you purty fast
Dan Webster LOL! Yeah. Got to be with that burner.
The Fuel cost will Be more than The meal itself.
possibly
white powder you call flavor ...what is this ?
+jasenka tosic its MSG
Probably mag
Khoan, if you could please explain me what is the point of coating the chicken in potato starch and than boiling it in water? just trying to understand what effect does it give. Wouldn't water wash away the potato starch ?
it give the chicken a bit of silkiness. If you put it in boiling water it would bind to it. Also I haven't marinate it with salt and soy sauce. I use it in the cooking stage and thicken the sauce. This binds the flavor to the meat. Cooking with water is less messy and with overall lower Calorie content. Because I did not marinate with salt and soy sauce it is also lower in sodium but still taste great.
Try it and see the result Inth.
Do you use msg?
Yes he does...
I tried making some and I failed :( . Chinese food is the best tho :)
Just put a lil system of a down
The volume is really quiet on your vids
it's my older videos, yeah, the audio weren't great.
needs to work on his presentation skills and personal and communication skills. barley audible. Such a charming bunch of people.
Yes, can't really hear what he's saying
No your supposed to grab a brush and put a little makeup
Theirs a joke to be made here, but I’ll pass.
Hey Frank, do you have a stove like this guy?
Howzabout you Bruno do you have a stove like this guy?
Does any of you guys have a stove like this guy?
Hey ya know how much of whatever he used?
Hey Mary,,,,,,,,, how much Soya do I use, any idea?
WTTF.. what a waste, I didn't learn a dam thing
Sorry, nothing is,is,,, forget it you dont make like we would understand... Stay in you kitchen it doesn't help us.