Simon marinates chicken Sichuan Style.

Learn about black fermented soybeans, where to get them, when to use them, and their benefits to health according to traditional Chinese medicine. #chinesefood has a lot of great ingredients that may seem unusual to westerners, and this is one of them. If you've never had them before, they're almost like eating olives. They're fermented, so they have that rich aged taste, soft texture, and they're also super salty. Great for many dishes, including ones we've featured already. INGREDIENTS GLOSSARY #1. This is the first in a series where we explain spices and flavors of Sichuan cooking. If you've ever seen something in a dish in our videos and thought "Wait, what is that?" this series aims to explain what it is. Fight the 36 Crazy Fists of flavor. Enter the 36 Chambers of...things you put in a hot pan and swish around. Watch the video. Follow us on Instagram! ( / wok_drop ) 🍜 Support Wok Drop on Patreon!: / wokdrop MUSIC ARTISTS: Flamesemojibeats SONGS: Trouble in China, Forgiven, China Breeze Contact him for custom beats, mixing and mastering services. @flamesemojbeatz on IG ARTIST: 41 Beats SONGS: Wok Drop theme, Father's Creation / 41beats

Today we'll show you a great recipe for Mapo Doufu with little in the way of compromises. It's not the easiest dish in the world to make, but you can do it if you follow our recipe. 🍜 Support Wok Drop on Patreon!: www.patreon.com/wokdrop Mapo Tofu, Mapo Doufu, Mabo Dofu--whatever name you call it--is ubiquitous Sichuan cuisine, but there are an endless amount of variations between recipes and regions. The way you'll learn to cook it today was passed on from a chef who learned it 40 years ago in Sichuan. It's rich, spicy, very delicious, and does not contain any added sugar (or maple syrup). The editor of this video loves it. Take a look at your local Asian grocer for some of the items used in this video. Ingredients Needed: -White Cooking Wine -Chili Oil -Sweet Bean Paste -Fermented Chili Paste -Fermented Black Soybeans -Dark Soy Sauce -100 grams (~3.5oz) Minced 100% Beef -Dried Chilis -Sichuan Peppercorns -Garlic Leaves -Potato Flour (mix about 50/50 with water) -Chicken Stock (Organic dry Japanese type used) -1 Block of FIRM tofu -Sea Salt (for soaking the tofu) -White Pepper -Xian Tang Base Broth (from How-To #1 • How to: Sichuan Base Broth (鮮湯, Xiān Tāng)... ) Video hosted by Simon. Shot by Taka. Edited by Kris. Music by 41 Beats. / personalized-tracks::simon-lockett:114973147 https://music.apple.com/jp/artist/nic...

Simon and Marc introduce the channel, how Simon got interested in Sichuan cooking, and the triangle of Chinese traditional arts. It's an interview about how and why Wok Drop started. 🍜 Support Wok Drop on Patreon!: WokDrop Special thanks to 41 Beats for the music. / 41beats

Welcome everybody to our first recipe video! In our first video, we'll be making Xian Tang (literally "fresh soup"), the base stock used to create a variety of dishes. It's step one to make many of the things we'll be showing you how to create on this channel! 🍜 Support Wok Drop on Patreon!: https://patreon.com/wokdrop The ingredients are simple: Chicken carcass with neck (uncooked skeleton leftover from another meal, or just chicken thigh on the bone), Spring onion, Ginger, Pork belly, Celery leaves. Watch the video to see how it all comes together! Use the base stock to make simple soups: • How To: Quick Soups Using Base Broth (Leek... Or you can check out our Mapo Doufu video to see it used: • How To: Mápó Dòufu (Mabo Dofu, 麻婆豆腐) #chi... Music: 41 Beats / personalized-tracks::simon-lockett:114973147 https://music.apple.com/jp/artist/nic...