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  • 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