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