2 T Oyster sauce 1 t Sugar 2 T Rice wine or sherry 1 T Rice vinegar 1 T Soy sauce, reduced sodium 1 T Ketchsup 1 Clove garlic, crushed in a Press
HAM AND JADE:
4 oz Lean ham, cut into thin- Strips 1 T Peanut or Canola oil 1 md Onion, peeled & sliced into Thin strips (1 to 1 1/2 c) 1/4 t Sugar 1 1/2 t Ginger, minced 2 c Broccoli florets 1 Carrot, peel & slice diag. 2 T Walnuts, coarsely chopped SAUCE: Combine all the ingredients for the sauce in measuring bowl. Stir well to blend; set aside. HAM AND JADE: Lightly precook the broccoli by placing the damp florets in a microwave-safe container. Cook on high (100%) power for 3 minutes, stiring after one minute. Remove and allow to cool. Lightly precook the carrot slices in the microwave for 1 minute on high. Allow to cool. Assemble all ingredients near the wok. Heat the oil in the wok or large non-stick skillet over high heat. When hot, add the onion slices, Cook, stiring constantly for about 4 minutes, until onions are soft and lightly brown. Sprinkle with sugar and ginger and cook for 1 minute longer. Add the broccoli, carrots and ham and cook, stirring constantly for 2-3 min. until broccoli is tender, but still has some crunchiness. Stir in the sauce and walnuts and bring mixture to a boil. Cook for 1 min. longer, until fragrant. Remove from heat. Serve immediately over Gingered Rice.
How To make Ham & Jade with Oyster Flavored Sauce's Videos
food | chinese food | food challenge | hamzy | village food channel | mukbang | crispy pork
food | chinese food | food challenge | hamzy | village food channel | mukbang | crispy pork, The Chinese food recipes included in the video are: small crispy pork, starfish, lo mei, oyster sauce, chili oil, lard, crispy pork belly, steamed sea bass (healthy recipe), etc.
Video chapters: 0:00 Crispy pork 1:22 starfish 2:29 lo mei 3:43 fuel consumption 5:16 Chili oil 6:46 lard 8:07 Crispy Pork Belly 9:38 Steamed Sea Bass
Hello everyone, this is the funny mukbangs channel of FatSongsong and ThinErmao, two brothers who live in the country and love to cook country food (especially spicy!). We want to share our lives and bring laughter to everyone.
This is a channel (original by FatSongsong and ThinErmao) with interesting videos about country food, country cooking, spicy food challenges, country life, mischief, and more. Here you can learn more about rural stories, rural life, rural childhood memories, rural scenery, rural culture and other information.
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???? BROWSE MY KITCHENWARE - ❤️ SUPPORT ME ON PATREON -
I have been craving edamame lately because it is now edamame season. We usually eat it every summer. Today, I am going to show you 2 easy, delicious recipes to cook.
????PRINTABLE RECIPE - Check back later
NO.1 Five-spice Edamame
400 grams (14 oz) of edamame without the pods 1 tsp of salt 1/2 tsp of 5 spice powder (Amazon Link - 1 tsp of sesame oil (Amazon Link -
Bring a pot of water to a boil. Cook the frozen edamame for a few minutes. Drain it and let it cool naturally. Simply season it with salt, five-spice powder, and sesame oil. Toss thoroughly. Serve as a side dish.
NO.2 Spicy Garlic Edamame
400 grams (14) of edamame, with the pods 2 tbsp of vegetable oil 1 star anise (Amazon Link - 1 cinnamon stick (Amazon Link - 1 tsp of Sichuan peppercorns (Amazon Link - 2 bay leaves (Amazon Link - 1/4 cup of minced garlic 4 Thai bird eye chilies, diced (optional) 1/3 cup of water 1/3 cup of soy sauce (Amazon Link - 3 tbsp of Chinese black vinegar (Amazon Link -
Bring a big pot of water to a boil. Cook the edamame for a few minutes. If you use fresh edamame, simmer it a little longer, about 8 minutes. Take it out and let it cool.
Add 2 tbsp of vegetable oil, cinnamon stick, bay leaves, star anise, and Sichuan peppercorns to a saucepot. Stir over low heat for a minute or 2. Then toss in 1/4 cup of minced garlic, and some diced hot chili. If you don’t eat spicy food, you can skip the chilies.
Add 1/3 cup of water. Bring it to a simmer and turn off the heat. Season it with 1/3 cup of soy sauce and 3 tbsp of Chinese black vinegar.
Pour the sauce into the edamame and toss thoroughly. Let it marinate in the fridge for 6 hours and serve as a cold dish.
Videography / Editing by Austin Schargorodski -
Food Vocabulary - Learn 150 English Words with Pictures and Example Sentences
FOOD VOCABULARY - Learn 150 English words with pictures and example sentences. Boost your everyday English.
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BETTER THAN BOTTLED - Six Dumpling Dipping Sauce Recipes
???? BROWSE MY KITCHENWARE - ❤️ SUPPORT ME ON PATREON - ???? PRINTABLE RECIPE -
Today I am giving you 6 dumpling dipping sauce recipes that you must try. I covered different styles from north and south of China. Some are Spicy, some are not. Some are sweet, some are savory. Make sure to watch it until the end. You will find something you like. So let’s get started.
???? RELATED VIDEOS - NO DOUGH DUMPLINGS! Egg Wrapped Dumplings with Pork and Spinach filling - Traditional Beijing Doornail Dumplings - Soup Dumplings (Pan Fried) - 5 Dumpling Filling Recipes - How to Make Chinese Dumplings From Scratch - Easy Wonton & Dumpling Wrappers Recipe - Gluten-Free Cantonese Shrimp Dumplings Har Gow Recipe - Xiao Long Bao Steamed Soup Dumpling Recipe - Hot and Sour Dumpling Soup -
????RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
NO.1 - Chili oil dipping sauce (serves 1-2)
- 2 tbsp of soy sauce [Amazon link: - 2 tsp of Chinese black vinegar [Amazon Link: - 1.5 tbsp of homemade hot chili oil [Recipe Link:
NO.2 - Sesame peanut dipping sauce (serves 2-3)
- 3 tbsp of 100% peanut butter [Amazon Link: - 1 tbsp of 100% sesame paste [Amazon Link: - 2-3 tbsp of sugar - 1.5 piece of Chinese bean curd [Amazon Link: - 1/2 tsp of salt or to taste - 3-4 tbsp of boiling water - cilantro and sesame seeds as garnish
NO.3 - Spicy soy dipping sauce (serves 3)
- 1/4 cup of soy sauce [Amazon link: - 2 tsp of diced hot chili - 1 tbsp of diced cilantro - 1 tbsp of diced scallion - 1/2 tsp of sugar - 1.5 tsp of sesame oil [Amazon Link: - Water to adjust the saltiness
NO.4 - Vinegar ginger dipping sauce (serves 1)
- some shredded fresh ginger - 2 tbsp of white vinegar - 2 tsp of soy sauce [Amazon link:
NO.5 - Garlic vinegar sauce (serves 1)
- 1 tbsp (4-5 cloves) of garlic - 1/2 tsp of salt or to taste - 1/4 tsp of sugar - 2 tsp of sesame oil [Amazon Link: - 1- 2 tbsp of vinegar - white pepper to taste - red pepper flake and sesame seeds as garnish (optional)
NO.6 - Scallion ginger dipping sauce (serves 2)
- 2.5 tbsp of grated ginger - 3 tbsp of diced scallion - 1.5 tsp of diced cilantro stem - 2-3 tbsp of peanut oil or vegetable oil - white pepper to taste - 1/2 tsp of salt or to taste
???? The Perfect Congee (鸡粥) | Preserving my dad's recipe!
Watch Daddy Lau teach us how to make congee, a classic Chinese rice porridge dish. Also known as jook in Cantonese (as well as juk, zhou, and many other names), this is a staple of many Asian cuisines.
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???? RECIPE + INGREDIENTS????
Check out our blog for an adjustable list of ingredients and step-by-step videos:
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???? WATCH NEXT ???? - Mapo Tofu, Cantonese Style:
- Ginger Egg Fried Rice:
- Egg Flower Soup:
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???? THE STORY ????
Now retired, my dad has over 50 years of experience as a Chinese chef. Everything he makes is SO GOOD. You won't regret trying this recipe!
Congee / jook was one of my favorite things to eat growing up.
My parents used to make this for breakfast for me and my sister as we got ready for school, and they'd always have a week's worth of congee for us when we got sick.
The word congee was derived from from the Tamil language of Ancient India, kanji. In Cantonese, we call it jūk (which kinda sounds like jook), but there are many, many different variations and names for it across Asia.
Even though congee is commonly known as a rice porridge, it wasn't always the case. With thousands of years of history in China, congee was made with whatever grains were available locally: millet, cornmeal, barley, and etc.
Interestingly, in Chinese tradition, it’s considered a bad omen to eat jook on Chinese New Year.
When I asked my parents about it, my mom explained that in the “old old days, many people didn't enough rice to eat. Using relatively small amounts of rice, they made big pots of congee to make their rice last longer.”
She said that, “the rich ate cooked rice, the poor ate jook.” and that congee is not a high class food.
But, my dad quickly chimed in: “This is not true - if cooked with high-class ingredients, porridge is a high-class meal.”
Historical accounts show that congee was enjoyed across all walks of life, from emperors to everyday people.
It's also an ideal food for babies - my mom started feeding us congee when we turned 1, and it's certainly something that we'll enjoy feeding our newborn son very soon!
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⏲ CHAPTERS ⏲
00:00 - Intro 00:12 - Congee & Chinese New Year 00:39 - History of Congee 01:34 - Wash rice 01:58 - Boil water, chop veggies 02:35 - Prepare chicken 03:45 - Start boiling rice 05:32 - Cover pot & wait 06:27 - Whisk rice 07:16 - Start cooking chicken 07:58 - Add flavors, ginger 08:11 - Plate 08:54 - Meal Time! 10:04 - The meaning of “waaht” 10:36 - Mommy + Daddy Lau’s childhood jook 12:42 - Life in China 14:21 - Jook at restaurants, in China 16:44 - Mommy Lau & Baby Cam say bye!
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???? MY DAD'S SPECIAL INGREDIENTS ????
If you don't have access to an Asian grocery store, you can purchase these items on Amazon:
- Chicken Bouillon: - Kikkoman Oyster Sauce:
You'll also need a whisk for this recipe:
Here are some of the other core ingredients my dad uses (but not for this dish): - Shaoxing Cooking Wine: - Kikkoman Soy Sauce: - Kikkoman Sesame Oil: - Chicken Bouillon:
These links are affiliate links, which means that if you use our links to purchase these ingredients, Amazon pays my family a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
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???? OUR FAMILY ????
Learn more about the Lau family, and why we started this channel + blog:
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???? OTHER CREDITS ????
Intro Flute Music - Performed by Daddy Lau Copyright Chillhop Music - Copyright Chillhop Music -