字幕列表 影片播放 列印英文字幕 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!