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  • Hey guys, salut, this is Alex. So, listen!

  • I might have done something stupid again in this episode.

  • But, as always, it's for the sake of greater food.

  • I turned my lovely little portable stove...

  • into a...

  • supercharged 22,200 BTUs monster version.

  • In order to cook better stir-fry, of course.

  • So in this video, I'm gonna stay focused on food which means that I'm not gonna share the whole "making process".

  • It's basically the worst idea ever in terms of safety.

  • However, if you still want to do it (you're hopeless),

  • I posted another video about the whole manufacturing process

  • on the YouTube channel "Make:".

  • So before we start let's ask ourselves a legitimate question: What makes a good stir-fry good?

  • A stir-fry is a dish made by quickly stirring and frying food in a small amount of very hot oil.

  • That technique is supposed to seal all the flavors inside the food to preserve all the colors of the food...

  • and most importantly to add crunch outside while keeping moisture inside.

  • Any Chinese chef will tell you that you can't wrap up a good stir-fry without a round wok.

  • The curve inside that pan is perfect to perform the back-and-forth motion that will stir the food just right.

  • Yes, but the real problem doesn't come from the shape of the wok.

  • You can use a flat pan and get it screaming hot, use a spatula, work in small batches of food

  • and achieve a decent stir-fry.

  • However, you will NEVER get it perfect.

  • When Chinese chefs use the stir-fry technique, first they use it on a super powerful

  • rocket-engine-like gas stove. And also, they allow very thin particles of oil and food to catch on fire.

  • And those two things impart a very specific taste to the food.

  • Slightly caramelized and toasted and charred and a bit smoky as well.

  • THAT is Wok Hei.

  • Right, so I think you now have the foundation knowledge you need to understand the whole story...

  • So let's take a look back at my portable gas stove monster.

  • And I will tell you why I did what I did. Not just because I'm out of control and totally reckless.

  • There's a meaning to it.

  • First I solved a stability problem, using a wok ring.

  • It's a quite common thing. It allows to use a round wok over a flat stove. I made my own.

  • But you can find cheap ones online very easily, so I'll share a few links.

  • Then I had to concentrate the flame in the center using and exhaust nozzle.

  • It's a bit less common. Classic gas burners tend to spread the flames on the

  • outside of the ring which basically leaves the center colder and wastes the heat, especially when you are using a round wok.

  • It kinda slides away. My centered nozzle is here to counter that phenomenon.

  • And finally, I solved the power lacking problem

  • by adding a second gas source, ho ho ho.

  • This one is NOT common.

  • Okay. We got the cool gear now. I got no excuse anymore. Let's cook a proper stir-fry.

  • Always start by preparing each and every ingredient beforehand.

  • With how fast things are gonna go, it's just not possible to mess around.

  • Our main ingredient is dry-marinated chicken fillets, coated in five spices.

  • Then spring onions, the white part only, cut in 1" pieces.

  • A thumb of ginger and a big clove of garlic, crushed.

  • And for the toppings: roughly chopped peanuts, a mild chilli, finely chopped and the green part of our spring onions.

  • I also made a sauce with light soy sauce:

  • Shaoxing wine, pickle juice and a touch of sesame oil.

  • Very important, always: diluted teaspoon of cornstarch in a bit of water and add that to the sauce.

  • It's going to give a thick and glossy finish to it.

  • Now get the wok on super high heat. Make it worth the investment

  • Add a good drizzle of peanut oil on the sides.

  • Add chicken pieces and leave them untouched for about a minute.

  • Then give it a good stir until it's almost cooked through

  • Set that aside.

  • Quick tip: if you're cooking meat-something, then always start with the meat first.

  • The flavors and the juices are going to be encrusted in the pan.

  • And they will combine nicely with the rest of the ingredients afterwards.

  • Drop the vegetables in.

  • 30 seconds untouched and then give them a good stir.

  • Cook them until they are almost done. Add the meat back and mix it around.

  • Now drop the ginger-garlic paste and finally pour in the sauce.

  • Because it's NOT a non-stick pan

  • I can literally scrape the wok with my metal spatula to unstick all the caramelized bits.

  • Now, off the wok. Sprinkle with peanuts...

  • scallions and chilli.

  • At the end of the day it's a simple stir-fry, but it works just right.

  • Hmm, you still get the juiciness, but now you got some decent crunch.

  • Also, you've got this overall toasted, lightly charred and burnt flavor

  • but - you know - just the right amount to make you salivate more.

  • It's comment time!

  • You guys got special stuff that YOU like to make at home?

  • Then please share that in the comment box down below so that everybody can enjoy your lovely inspiration.

  • Don't be selfish!

  • If you guys don't own an Alex-space-wok-range at home

  • please do not panic! Because whenever I'm not in "le studio", then I just use a skillet.

  • I place it on high heat and I get about the same effect, minus the wok hei.

  • If you enjoyed the video and the project, please give it a big thumbs up

  • and share that over all your social media because I truly want to see your lovely stir-fry, guys.

  • So please don't forget to tag me and use the hashtag #Spreaditlikebutter.

  • Of course a special thank you goes to all my patreons out there...

  • Guys, thank you so much for supporting me financially and making this whole adventure possible.

  • And last, people click Subscribe because I make new videos every week.

  • There's a new wine episode coming very soon. There are also a few summer surprises,

  • so you see, it's always about food, of course, but I think it's about taking a look at the big picture.

  • And I think that if you are on this channel, then you like to take a look at the big picture too.

  • Take care, bye bye. Salut!

Hey guys, salut, this is Alex. So, listen!

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B1 中級

炒めることができるようになりました。( can't spell Wok Hei 鑊氣... ) (Now I Can Stir-Fry ! ( can't spell Wok Hei 鑊氣 though... ))

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    林宜悉 に公開 2021 年 01 月 14 日
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