Gong Bo Chicken is delicious and easy to cook. Now everyone can cook chinese dishes.You can support me by visiting The Best Recipe Organizer site at
http://www.dvo.com?CID=affiliate_chefpang
My blog at http://chefpeterpang.wordpress.com
My Website at http://www.chefpeterpang.com
My email at mangkukayam@yahoo.com.my
Thanks and Cheers
Chef Peter Pang
Duration : 0:6:54 Views : 5147.
September 22nd, 2007 at 9:19 pm
Thanks, I really …
Thanks, I really enjoyed. Nxt may-be have the micropgone set up higher.
September 24th, 2007 at 11:07 pm
ok,i’ll do that.
…
ok,i’ll do that.
cheers
September 25th, 2007 at 1:13 am
excellent!! So …
excellent!! So tasty so simple.. Thanx from holland
September 25th, 2007 at 9:41 am
look forward to …
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!!!!
September 26th, 2007 at 12:19 am
hi mekke007,i was …
hi mekke007,i was in holland for holiday two months ago, your country is so beautiful.
September 26th, 2007 at 12:22 am
hi tazywazy,chinese …
hi tazywazy,chinese cooking rely on high heat to cook so to burn a nice smell from vegetables(caramel) and meat(charred smell).
October 8th, 2007 at 2:05 am
can teach how to …
can teach how to cook sharkfin’s base soup…. the soup only…..
October 24th, 2007 at 12:21 am
wow… i can’t …
wow… i can’t help to notice that you have huge hands…
October 25th, 2007 at 8:23 am
For Stock:2 Litre …
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.
October 25th, 2007 at 8:24 am
Instruction: boil, …
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.
October 25th, 2007 at 8:28 am
My hand is not huge …
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.
October 25th, 2007 at 6:28 pm
that’s so …
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~~~!
October 26th, 2007 at 8:32 pm
I guest sincerity …
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.
October 29th, 2007 at 9:29 pm
i really want to …
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?
February 15th, 2008 at 5:11 pm
look very nice, i …
look very nice, i want to taste it my self.
where is your shop? i live near PJ areas.
February 19th, 2008 at 5:58 am
Hi sannzo,i don’t …
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
March 9th, 2008 at 7:30 pm
that dish looks …
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!
April 9th, 2008 at 6:43 am
chicken looks kind …
chicken looks kind of black when you deep fry it
April 10th, 2008 at 12:59 pm
Wow that is …
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.
June 6th, 2008 at 10:03 am
We don’t use Tomato …
We don’t use Tomato sauce cook Gong bao chicken. no way!
June 12th, 2008 at 4:23 pm
This rocks peter. …
This rocks peter. Thanks for the suggestion