Gong Bo Chicken By Chef Peter Pang Cooking Video Series

[peter691107]

around 5,000 malaysian ringgit

[MMU88881]

How much will it cost in order to set up the cooking stove and gas ?

[peter691107]

I think it's dupenyan syndrome.I was born with it.

[HomerJEDL]

what is wrong with your hands?

[Bunny3x]

He has Ehler Danlos Syndrome yet, he decided to become a chef - pretty cool... :-)

[210482fmj]

what type of woks is that? I can see by how light it looks it is not a carbon steel wok.

[theRealNumaNumaFAN]

KUNG PAO CHICKEN!!!

[1982FMJ]

Are the ventilation systems for these types of stoves extremly powerful? I'd imagine they have air intake as well as extraction fans. Is that gas bottle propane or butane as i've heard propane isnt allowed indoors normally. If you have a extremly powerful ventilation system is propane allowed indoors.

[peter691107]

@1982FMJ

An electric turbine sucks in air to mix with gas and makes it so powerful.

The hot air is chanelled through a tunnel at the side of the inner stove and rises up at the top part of the stove (on the upper right).

small propane gas cylider is allowed indoors.although it's safer to put in outside.

I use carbon steel wok as it's lighter. we use s/s wok to cook acidic sauce and chilli sauce.cast iron woks is the heaviest.

[1982FMJ]

is that double handled wok iron or carbon steel? I've seen some chinese restaraunt stores that sell stainless steel woks. Even though i have heard stainless steel isnt very good what do chinese chefs use stainless steel for as they must sell them for something. Although the people who told me stainless steel isnt very good were not chefs? what do chinese chefs use stainless steel woks for. do you use carbon steel single handled woks. They can get a bit heavy when full ive found

[peter691107]

@1982FMJ

carbon steel single handled woks is for small portion frying and in theory,you will be able to lift it with one hand.On the other hand,double"eared" wok is bigger and can stir fry more food, so when we are not able to pick it up with one hand,we use a wok ladle to hold on to the other ear to lift the wok away from the stove.hence the difference between a single handled and double handled(eared)

[1004Sixday]

This is not Gong Bo chicken at all!!!!!!!!!!!!!!!!!!!!! It's just hongkong style stir fried food..lol

[1982FMJ]

when you turn that burner from full to the lowest setting is it still very hot. even at its lowest setting would it still be hotter than a home gas cooker. is that just the pilot flame when you turn the burner off

[peter691107]

@1982FMJ

just the pilot after the lowest setting which is complete shut off.

[manimegalai100]

thank you peter.you are sincere with your teaching.i love chinese food but not good at cooking it. I like to entertain my friends with my cooking skill on indian,malay and little bit of chinese cooking. now i will know more. thanks a lot.

[peter691107]

@manimegalai100

You're most welcome.

Peter Pang

[FelNoobs]

f-16

[Eesoteric43]

amazing Wok Hei, very jealous!

[stevenxaverius]

i found something wrong with his fingers....

[jasoncreek]

Peter, any idea how many BTUs that burner carries?

[peter691107]

@jasoncreek

Not sure,but a cup of water boils in less than 5 seconds if the pressure is put to the max.

[jasoncreek]

is that with a heavy cast iron wok or a carbon steel? and do you mean that the water boils away, or that it goes from room temperature to boiling in 5 seconds? thanks so much for your videos.

[peter691107]

@jasoncreek

Water boils from room temperature to boiling,after a few more second,most of the water will be evaporated, a minute or so, the cast iron wok will turn red and if left unattended, it will burn a hole in the wok.

[jasoncreek]

@peter691107 Thanks, Peter, again. Of course, the temperature of the wok, and the temperature of the water when you throw it in are important in this analysis. Are you sure about burning a hole in the wok? I have a very hot burner myself (see my videos of it here at youtube), a very thick cast iron wok, and a lightweight carbon steel; both will turn red. Haven't tried to burn a hole.  :) Thanks for your responses; you are obviously a brilliant chef. Thanks for all your videos. Jason

[ColdMountainWater]

My mouth is watering.

[Autobodyrepairman]

pete nice wok skills!

[puffin3]

When he cranks up that blast furnace it must sound the 'hounds of hell' coming for the kitchen staff. LOL And that my friends is the reason no one can cook authentic Chinese food at home.

[MrPlanx]

EXACTLY what I was going to say. If you don't have at least 40,000 BTU's under your wok, you CAN NOT get the "dragon's breath" - which is the essence of Chinese food flavor.

[f756t7t6]

@puffin3

Well, that can't possibly be true now, can it? "Authentic" Chinese cuisine predates the invention of burners with that kind of power by, ooh, 5,000 years or so. What did they used to do? Rub sticks together and blow on it REALLY DAMN HARD?

[lauls85]

Do you have to marinate the chicken (or any meat) and put in the fridge for at least 1-2 hours first before cooking? Or you can just cook it right after you marinate, like what you shown in this video?

[peter691107]

just a quick marinate will do as shown in the video.

[lauls85]

I am a Chinese also. I also like to watch Chinese chefs cooking. Big fire 有鍋氣, I have always liked Chinese food. I worked in Chinese restaurant before, not as a chef, but as a staff. And I know how tough the job is. But it is always fun to watch them cook.

[TheFinishlinesports]

Hi peter i asume your Chinese what my question for you is is do you guys eat this same dish in china Kung pao chicken or is it cooked differently in china ?

[TheFinishlinesports]

sorry peter i meant gong bo chicken

[peter691107]

hi thefinishlinesport

I am from malaysia, I would say not much different in china and malaysia.The basic taste is a bit hot(from the dried chilli) and sweet (can be from tomato sauce or sweet bean sauce).

[beergogles]

youlekang,

Why is this trash? Peter Pang's video's seem to be informative and enjoyable to watch. Why do you view Pang's video "not influenced by authentic Chinese cooking and food culture" as I surely enjoy his work. What is the "proper" Chinese influence? This is not Kung Po chicken, but Gong Bo chicken dish which may be different from what you are thinking. Peter Pang's videos are informative. Please do not be misleadiing.

[sweeper1977]

This is not Kung Pao chicken either.

[youlekang]

This is completely trash. Where's this guy from? Apparently he doesn't know how to manipulate fire and when to put in different ingredients. Too bad the reputation of Kung Po chicken is 'ruined' in this way if it's cooked by someone who's not influenced by authentic Chinese cooking and food culture

[jlee9023]

This is the malaysian/singapore version of kung pao chicken. It tastes completely different from what you call 'authentic' chinese cooking and this version tastes yummmy too.

[madisonelectronic]

Do you take asshole pills or does it come naturally?

[pigeatinginfidel]

What is that you are cooking on? It's awesome, like a jet engine.

I cook with a wok on a regular gas stove and it seems I can't get enough heat. I can get the wok hot, but as soon as I add ingredients it is lost and recovers slowly.

[peter691107]

Hi , this is called turbo stove, air is sucked into a turbine,compressed and mix with gas to create constant high heat.

[shaolin564]

Is gong bo chicken a traditional chinese dish

[peter691107]

yes it is a traditional dish

[anonymousdissyotso]

wow the person below me is pretty dumb

hayyyyyyyyyyy sup girl!! iw

[Limixed]

This rocks peter. Thanks for the suggestion

[fenxian1]

We don't use Tomato sauce cook Gong bao chicken. no way!

[NattHrafn]

chicken looks kind of black when you deep fry it

[derrickk]

that dish looks delicious. my grandma actually makes a similar dish with chicken instead and also incorporates cashews within the dish. but i think they'll both taste just as great!

[sannzo]

look very nice, i want to taste it my self.

where is your shop? i live near PJ areas.

[peter691107]

Hi sannzo,i don't do walk in as i'm a outdoor catering services provider.we do weddings,house warming.. etc functions.

Cheers

Peter Pang

[enatoka]

i really want to apprentice at a chinese restaurant, i want to learn how to cook in the stlyes of chinese cooking. does anyone know who would take a 19 yrd old in new york as an apprentice at a chinese restaurant?

[ken9kai]

i dunno if this would still be of any help but

you could find my dad. lol

he has a restaurant in staten island, he took me in and taught me a little bit here and there until i went to college.

or a better option and much more benefiting would be going to culinary school. lol

[courtneyliu]

wow... i can't help to notice that you have huge hands...

[peter691107]

My hand is not huge,but actually deformed. I was born with a disease called EDS (Ehler Danlos Syndrome). I have weak hands and legs. Although commercial kitchen is a dangerous place for me, i still pursue my dream of becoming a chef.

[courtneyliu]

that's so impressive!!  you're a really good chef, i'm sure... to be honest, you are by far the best chef i've seen on youtube... the other chefs are only using youtube to advertise their cookbooks and DVDs, and some even cut off the other half of their videos to make you buy them... but you're really sincere and not caught up in commercialism... thank you!! i'm looking forward to your new videos~~~!

[peter691107]

I guest sincerity can be felt even in this digital generation.Thank you for your compliments and i'm loking forward to posting more video in the future as i'm busy with my catering business and also setting up a children cooking tuition centre.

[takadi]

Wow that is absolutely incredible, and especially considering your condition, wok cooking takes incredible wrist and arm strength. Lately I've been getting interested in wok cooking, and I even bought a cheap wok burner. However, my skills still need to be to be improved, but I hope you come out with new videos, it's inspiring to know that real wok chefs can teach the world about this art form.

[lovepmgirl]

can teach how to cook sharkfin's base soup.... the soup only.....

[peter691107]

For Stock:2 Litre water, 1kg chicken bones or chicken carcas, 200g lean pork, 200g ham hock(in mandarin it's called FOR TUI),20g spring onion, 5 slices ginger, 1/4 tsp white pepper,salt to taste.

Ingredients: 300g Shark's fin, 200g crab meat, 1 tbsp chinese rice wine or dry sherry.

[peter691107]

Instruction: boil, skim and simmer everything in the 2 litre water accept spring onion and ginger on for 1 1/2 hour.add in spring onion and ginger and simmer for another 1/2 hour. Strain your stock, add in shark fin,crab meat and reboil for a 1 minute.lastly add in wine and serve.

[mekke007]

excellent!! So tasty so simple.. Thanx from holland

[peter691107]

hi mekke007,i was in holland for holiday two months ago, your country is so beautiful.

[tazywazy]

Thanks, I really enjoyed. Nxt may-be have the micropgone set up higher.

[peter691107]

ok,i'll do that.

cheers

[tazywazy]

look forward to your nxt broadcast....yum,yum....

.....thats what I call "fire" when cooking, I only whish I can have a comercial cooking stove for Chinese cooking, 80% of the flavor is on the "fire" of the wok. I just love it!..thanks again!!!!

[peter691107]

hi tazywazy,chinese cooking rely on high heat to cook so to burn a nice smell from vegetables(caramel) and meat(charred smell).