slowly add the egg mixture
egg must form a thin thread
otherwise they'll form egg clumps
Fuiyoh
woo!
Uncle Roger filming in different location today
because we got special guest here
please welcome Uncle Adam Liaw!
hello hello
Uncle Roger I review Adam Liaw video recently-Yangzhou fried rice
and he didn't get uncle title
but then I go on his channel
and he made me in Yuenyeung fried rice and that very good
so now he is Uncle Adam Liaw
I'm so proud
good good, you should be, you should be
even Gordon don't have uncle title
so today, we review this video
Uncle Wang Gang, the most professional chef
he making the dish you make
you think he gonna be better than you
more than likely
Hello, everyone. I'm Wang Gang.
today we'll be cooking, Yangzhou fried rice
see Uncle Roger like Uncle Wang Gang
because he got sensible haircut
what is this?
man bun and goatee, what are you trying to be? haiyaa
trying to look like Post Malone
but he looked more like post alone
can't believe I'm getting roasted by a virgin in a orange polo shirt
virgin? Uncle Roger pounding all the time
i don't just pound Thai green curry, virgin
prepare 400 grams of cooked rice
stir in some lard
this is a good tip, you can either add it when you're cooking the rice
or like this when you're doing it afterwards and just rub it through
it make the rice less sticky and it glistening
just like a forehead
this is good stuff, instead of happy ending
Uncle Wang Gang give us happy beginning
next we prepare the other ingredients
one sea cucumber finely chopped
sea cucumber, good
Dried sea cucumbers take a long time to rehydrate
very fancy
it very expensive ingredient
very expensive
one piece XuanWei(cured)ham, chopped
good, cured ham
but you see he's using the XuanWei ham from Yunnan
he should probably be using Rugao ham from Jiangsu
which is where Yangzhou is
I don't wanna comment on Wang Gang
no, comment on him
feel free to comment on him, this what we're doing
what you think this video is?
we're not just watching, you need to provide some value to our listener
it's Wang Gang!
everybody can fuck up, don't worry
cut into small uniform pieces, remember
see how he's chopping? he's chopping so fast
have you seen how you chop?
go watch Uncle Adam chopping, it's slower than Starbucks Wifi
skin on chicken thigh
chopped into small pieces
nice chicken thigh, good
you can also use chicken breast
no, don't use chicken breast
cooked dried scallops
pull into thin strips
I like the different ingredients he's using
it shows that it's a very high end fried rice
when you're combining ingredients from the ocean
the land and from the mountains together
that's when you know it's like a high end dish
chop some bamboo shoots
from the mountains, bamboo shoot
and nice chopping also
yeah
what I like about him
he just say he chopping, he don't say shit like Macédoine
in french cooking you'd call that a Macédoine
no pretentious Le Cordon Bleu bullshit
actually right now, he's cutting a little bit more like a Brunoise
do you go to cooking school?
no, no
then where you learn all this?
you went on wikipedia and you memorize?
memorize the cutting name
you nerd
haiyaa, who the virgin
shiitake mushrooms chopped
soak them in water first
half cooked peas
mushroom, scallop, dry seafood
very umami, all good umami ingredient
yeah, so he's choosing the ingredients based on the umami
trying to get umami into the dish
and then also the texture
because the bamboo shoots gonna be a bit crunchy
sea cucumber a bit springy
the chicken, meaty
and then that shredded texture of the dried scallops
which is also providing the umami
and then the peas are gonna be a little bit of sweetness there
yeah
this one okay if you don't use MSG
peel some shrimp
then cut to smal pieces
motion so smooth
remember to de-vine
de-vine, very important step
remember, shrimp vein is like Jamie Oliver, full of shit
add starch to cooked shrimp
mix it evenly
he's gonna blanch the shrimp there so the starch swells up around the shrimp
as it boils and actually preserves the moisture of the shrimp
crack two whole eggs
nice cracking
one handed
then add 4 egg yolks
mix well
it's always a fancy dish
when you're using not the same number of egg whites and egg yolks
cause then you gotta find something to do with the egg whites
oh you just throw it out
filter through colander
why do you think he filtering with colander
is to get the albumen out of the white
you never completely mix the yolk and the white
so if you don't put it through a colander
you might get some white spots
Uncle Roger think colander for egg okay
just don't use colander to drain your rice
finally chop some spring onion
spring onion, good
heat up the wok
nice wok
pour lots of oil in
so much oil fuiyoh
heat the oil to 90 °C
is he testing temperature with his finger?
this guy is machine
fuiyoh!
this guy don't even give a shit about heat
thermometer for pussies
let me just finger my oil
do you do this in your kitchen?
sometimes, sometimes
another tip: if you touch something hot
and then you want to get the temperature out of your fingers
you hold your ear lobe
because the ear lobe has very few nerve endings
and it can help you disperse the heat from your fingers
so don't burn your fingers
slowly add the egg mixture
egg must form a thin thread
otherwise they'll form egg clumps
fuiyoh!
he making egg into little string
that's so much skill
yeah, it's a very cool technique
you actually also do it instead of into oil
you can do it into sugar syrup
and you make a lot of Thai style sweets
you know, you see the golden thread sweets
look nice
pour out the egg shreds
that's so impressive
squeeze out the excess oil
look at this
he's making a little shred of egg
it looks so good
it like egg floss he making
and Uncle Roger love how much oil he use
see? he used this much oil to make egg
Uncle Wang Gang, he's such a good chef
cholesterol don't fuck with him
add some water to the wok
add shrimp, cook halfway
good
look at that fire
so satisfying
this like some Lord of the Ring shit
this where the ring is made
when you add this shrimp into the water like that
you have to keep it moving very quickly
otherwise it's gonna stick together
because there are a lot of cornstarch there
if the water is boiling really fast
and you move it quite fast as well
it will stay separate
reheat the wok, add a little oil
nice, oil again
time for the other ingredients
Xuanwei Ham
cured ham, scallops, good
mushroom go in, good
chicken thigh go in
sea cucumber
sea cucumber go in
shrimp and bamboo shoots
bamboo shoot go in
fry everything until aromatic
the shrimp from earlier
fuiyoh, nice tossing
add the egg shreds, fry them up
it's a lot of egg
yeah
you see how fast he's cooking is
he cooking like he running late for train, Uncle Roger like that
but that's not your style of cooking
your style of cooking like doing yoga
it's like meditation
I think cooking should be relaxing
your customer all piss off at you
half an hour they sitting there
and you're just meditating in your kitchen
if Uncle Adam filming this video
it would look like this
I like the different ingredients he's using
the land and from the mountains together
trying to get umami into the dish
you have restaurant?
no, no I don't
-no restaurant? -no
why you don't open restaurant?
what you scared of?
I don't think restaurant is a good thing
I have three children
and having a restaurant and three children is not really compatible
always choose restaurant over children
sell your children
many people want to adopt it
the children Asian, correct?
that's the most popular model to be adopted
they're very cute
add rice and green peas
rice good, green pea
toss everything together, add spring onion
see, spring onion last thing
Uncle Adam video in his Yangzhou fried rice
he put spring onion first thing, haiyaa
I think you need to add spring onion twice
personally I think you get more fragrance when you fry a little bit at the beginning
and then add it later at the end for the freshness and the texture
that's what I think
but it's gonna start wilting
I think wilting is okay
wilting okay?
as long as you add some more at the end, for a little bit of extra texture
you like flaccid it spring onion?
wilting, I feel bad for your wife now, wilting okay haiyaa
he could have added like a hu luo bo to this
what is that, carrot?
carrot, because when you're making balance Chinese food
you want a mix of colours
for something like this you would want more red in it
that's my only criticism
okay okay, but Uncle Roger don't like vegetable
so the less vegetable, the better
add more spring onion again
see? spring onions second time
that's what I said too
you add some to release the fragrance
and then you add more towards the end for the extra texture
but he put it all at the end
he didn't start with spring onion
you know who start with spring onion
Jamie Oliver
seriously! have you seen that video?
and we'll get them sizzling straight away
you hear sizzling, I hear my ancestors crying
twenty million views, you haven't seen?
I haven't seen it, no, but I like Jamie Oliver
you like Jamie?
why I even here?
he put mango chutney in his butter chicken
yeah, okay, fair
he use three chilli for Thai green curry
that's fair
yeah, you still like him?
I like some of the things he does
we cannot be friend
now it's time for seasoning
add some salt
salt good
add soy sauce to the side of the wok
little bit of soy sauce okay
you see he adds against the side of the wok
you always want to add to the side of the wok
anything that has, firstly alcohol because soy sauce actually alcoholic
it's about three percent alcohol
so a little bit like a mid strength light beer
if you add it directly to the rice, you get one part of the rice
it's so much soy sauce
and the rest not enough
so when you put it against the side of the wok
and then toss into it
you're gonna get even distribution
Uncle Roger didn't know soy sauce got alcohol
next time the bar close, I just drink Kikkoman
Uncle Adam, let's have a few drink
cheers, cheers
I drunk now
get some wok hay
I'm not Jamie Oliver, add remaining spring onions
spring onions, three time
yeah
oh, nice tossing
yeah, that's technique
that's good technique
what Uncle Roger like about this cooking video is
it very focus on the food
he barely show his face, not like some people we know
just talking the whole time, camera on this face the whole time
your whole cooking video
your face show more than your spring onion haiyaa
I feel like you need to explain to people
why you're doing something before you do it
your style very slow and sensual
Uncle Wang Gang just bam bam bam
then done
Your Yangzhou fried rice is ready
woo
look nice
looks good, looks good
fuiyoh!
-all the rice separate -yeah
nice colour, look at the string of egg
that why he call Uncle Wang Gang for a reason
yeah, he's the boss
thank you so much Uncle Adam for being on my video
thank you Uncle Roger for having me on your weejio
don't make fun of my pronunciation haiyaa
go subscribe to Uncle Adam channel
he very good, so relaxing
put it in background
if you have trouble sleeping, put on his video
you sleep instantly