so it's cooking time and we're cooking with the wok today because it gives you a lot of
surface area to work with and also the TENS heat that you want so I've preheated the wok and then
now it goes with just a little bit of oil not too much and you want it hot but you don't want
it too hot because it's too hot your garlic will work instantaneously and that doesn't do
anybody any good and so now you're going to go in with the paste you want to hear it sizzle ah
when you go in and right now what you're doing is you're flavouring the oil which will then flavor
everything else so it's very very important steps here and once you see the smallest bits of garlic
starting to brown that's your cube putting the chicken so things are going to happen pretty quick
from now on so I see the smaller bits of garlic are now starting to brown and then I'll have the
give it a quick pop right away
slam it with the vegetable now if you want
feeling creamy if you want your onions well cook as before you have chicken
but we kinda like being a little al dente around here so we're going to add it in a
little actor in with the sauces so in here we've got a tablespoon of fish sauce and a
tablespoon of light soy sauce I like to it some people put poison sauce as well what's
your take on us um you can I used to and I over time simplified my recipes originally
Authority it was only fish sauce and sugar Oh being a critter can have one teaspoon
roughly one teaspoon of sugar originally was the fish sauce and sugar and then over time people get
over time people get creative with sauces with the introduction of soy sauce and oyster sauce
by the Chinese people starting putting it in some people at Maggie's you know what Maggie's
is the kind of soy based seasoning they use that add that in as well okay the chicken is
just almost done now through some robbing and so you can be creative just make sure that you don't
you adjust a proportion accordingly otherwise you get sulky from home and stir it constantly
that's the nature of wok businesses use third constantly so I need chickens cooked now now
is the time to a secure Powell this is important so listen Oh about in so I've got about a cup of
the Powell that I picked earlier and the reason why heat off is I talked about delicate herbs
before they don't taste very well the longer you cook them the more of their fragrance fragrance
they lose so the residual heat is just there to to wilt it and to disperse it all across
but you don't want to cook the actual ground this applies for all delicate herbs across
the core okay so now we're done can you please have the rice or actually let's taste it first
always taste your food you never know what there's so many variables that can go wrong
good that's good alright so we're going to go in with the
get some chilies on there nice and red it's actually not that spicy I guess the chilies that
grow around my house is a very spicy and we're going to grab the egg you want to grab the egg
there we go a little garnish of extra fresh your power leaves on there and no Kapow is
complete without pic numba what is Pikmin Farmiga well number is for sauce and pigtails chilli but
there is an unmentioned ingredient which is my now or lime juice it's like our salt and pepper
it's on the table you put on whatever you want I like to put it on the egg and the rice and
then we're done so here we go put your hope guy kite down with our very special guest wing up