ASMR Cooking: Stir Fry w/ delicious sauce combo

Hello there, welcome to the ASMR Kitchen. Tonight we're going oriental. I'm going to make you a delicious chicken stir-fry. The sauce which I have recently discovered, it is a combination of both oyster sauce and bean sauce there. I hope that you can mix sauces to create a delicious final result. Other ingredients, and there are a few. So we switch to groundnut oil for high temperature cooking. Egg noodles. I have pre-made some stock there, just a little bit. One of my favourite oils is sesame oil there. Love the smell of sesame. Of course with Chinese cooking we need soy sauces. Dark, light, a little bit of cornflour over here. We have Shaxing rice wine, I don't know whether you say that. Veggies and aromatics. I have a white onion, this has been pre-washed. Pepper, sometimes you can use two peppers because one sometimes doesn't go enough even for two. Three cloves of garlic and I like plenty of spring onion. To my left here is where I'm going to start. I'm going to prep the chicken. My hands are pre-washed and I will wash between scenes so don't come at me with that. Right, I like to get my chicken at the right size. I like to cut off all the gristly bits, like chicken breast. Fatty bits, tendons, you are going. I tend to slice from the back and have chicken pieces of this size for stir-fry, particular dimensions, widths. With the gristly bits, I usually cut it up and give it to the moggies. Always cooked up for them. Although they have eaten already, this is a light one. So any bits off there are very particular when it comes to chicken. If you find any that are hard to get to, slice it up and you'll have better access. Right, there's our chicken. Let me wash my hands. I'll get it into the bowl and I'll show you how we prep it. Switching to a bigger bowl and our chicken. Inside. Right, to do this I had a little bit of that rice wine. And I just got my eye, so much careful there. To the chicken I'll add some light soy. I'll add some sesame oil. A little bit. I think that's about it. Let's mix this up. And then a little bit of cornflour. With cornflour I find that it helps the sauces, it helps the marinade to bind to the chicken. Quite nice look. Add a little bit more. This makes the chicken a little bit more stickier. But you'll see just how delicious this comes out. There we go, just roughly. And put something like that. Set it to the side. I'll wash my hands again. The goal is to get everything prepped before cooking, because when we get the sizzling sounds of the wok, I'm going to reduce the volume down, so it's not too harsh on your ears. And I'll keep talking, just a little to none. Or a little to none. Right, what do we have? Surface is clean, pre-washed. Let's go for Mr Pepper. Let's get ourselves a bowl here. Leftovers. As I say, everything has been pre-washed. Let's call it the hat, the pepper. Right, slice it as you see fit. And I have my pepper too clumpy. I'll get the plate in a second. Watch the old fingers. Get rid of the seeds. So nice ping on you. As I say, I love lots of it, because it seems to disappear when you cook this. I do like the tops as well, to a point. I've attempted to cut it at a slight angle, so the pros seem to do it. Spring onion is something that'll go in towards the end. It'll cook very quickly. Or you can add it on when the cooking is done, if that's how you like it. A little bit more crunch. I like mine just slightly cooked down. Now for the garlic. First I'll smash. And I'll just roughly chop. It's going to be cooking at high heat, so it certainly might be clumpy. So if you want it finer than that, you can just... The old pivot method there. That'll do for me. All right, now for the killer. Mr Onion. I listened to the pros again and left the root on, something that I don't usually do. So I've sharpened the knives. That wasn't too painful at all. All right, I think we're now ready for cooking, so let's start with the chicken. We'll get that done on a high heat and then we'll set it aside. Just a little note, I've forgot the noodles, so I'll boil some water. Pop a few nests in. Cook it down. Drain it. Put it in some cold water. I'll run some cold water through it to stop the cooking process. And I'll add some of my favourite chocolate. Now that I've boiled the egg noodles for about two minutes, I'm going to drain them, expose them to some cold water and then add some oil. As much or as little as you like. Just a drop. Nice and hot. Right, the wok is almost hot enough or close enough. I'm going to be keeping the talking to a minimum. I'm going to be getting the chicken in, stirring it regularly and then I'll set it aside. The cooking process will continue, so leave that to the side. Let's cook our veggies and aromatics. A bit of a dry cook for this one. I'm not using any oil. The stock will go in shortly. I've added a little bit too much stock, but it doesn't matter. Let's put the onions in there. Chives, not too bad. Some of our parsley. Still on high heat. Right, let's get our chicken in. Sauces. Quite a bit of consistency of the sauce. I might salt it. You can add more if you like. I usually tend to do that. That's perfect. Nothing actually required other than the seasoned egg noodles and we are a master. I've added a little bit of soy sauce as well as the sesame oil, of course. A good mix. Everything about that. Veggies. You know, two nests is enough for two people. Try and get some of the bottom because that's where a lot of the flavor is. Garlic. Give your customer sufficient pepper and onion. And that's it. And here we are, one oyster sauce, black bean sauce, chicken stir fry. Right, so before I leave you, a lot of you have asked me to eat a little bit of my food. And I'm not going to make this a long thing. If you don't like eating sounds, you can certainly tune out now. As I said, I've seasoned this perfectly, in my opinion. Now, I'm not going to use chopsticks, I've got a microphone of myself. For the sweetness of the onions. Now, just that I checked, the peppers were cooked by just gently inserting the knife and it went through like butter. So that's what I need to do. Colors come from the pepper and the onion. Spring onions. Chicken is delightful. I do usually mix stuff on the fork, but I want to keep it simple for the video. So that is it. Bon appétit.