Takeaway series: EP 3 Chicken chow mein🐔 This one is easy, takes less than 30 mins but hits every single time. I don’t know about you guys, but Chinese takeaways are getting quite expensive and you can make this at home for less and get way more! This isnt probably traditional due to the method of cooking the chicken, but it slaps Now chow mein is usually dry traditionally, however most restaurants in the UK dont serve it dry or they give the option between the two. This recipe is like a mix between the two. It's not super wet, but it's also not the traditional drier version. The key is to use a screaming hot wok, that gives you the char on the noodles/onions which then gives you that authentic taste. Traditionally, it’s made with chicken breast, but chicken breast is less flavourful and more expensive than thighs. In this episode I show you the cornstarch coating method, soon we will cover velveting which is the best method for breast meat. Tip- Blanch your egg noodles in hot water for 1 minute, drain, rinse and pat dry to remove any excess moisture. Ingredients: 4 chicken thighs 1/2 tsp salt 1/2 tsp pepper 1 egg cornstarch (to coat) 650g egg noodles 1 large white onion 2 garlic cloves 5 spring onions Handful bean sprouts Sauce: 4 tbsp light soy sauce 2 tbsp dark soy sauce 1 tbsp oyster sauce 2 tbsp sesame oil 2 tsp sugar 1/2 tsp msg 2 tbsp water Tsp white pepper Method: 1. So the first thing you want to do is chop your onions and spring onion. Cut your onions into large chunks and split your spring onions into 4. Mince your garlic and pop to the side 2. For the chicken thighs, slice into strips or chunks then season with salt, pepper and add your egg. Mix and coat in corn flour. Be sure to shake off the excess, you don’t want it to be super clumpy. 3. Now shallow fry your chicken in some neutral oil, it should only take 3-4 minutes. Remove from the pan and drain away most of the oil. 4. Now on high heat cook off your onions for 1-2 mins, then add your minced garlic. After 30 seconds add in your chicken and toss. 5. Then add in your spring onions and egg noodles. Press down for 20-30 seconds then toss, repeat a few times. 6. Now add in your sauce, toss and move around. Once the is incorporated but NOT dry add in your bean sprouts and cook for a further minute. #takeawayrecipe #simplerecipe #chickenchowmein #thegrubworkskitchen #foodtok #learnontiktok

Grub sessions: Birthday ginger guava cheesecake! 🧁 Today is my birthday and it only felt right to make myself one of my favourite recipes from my debut cookbook FLAYVAFUL! Ginger guava cheesecake😮‍💨 This recipe felt special, because this is the month my cookbook comes out. I never thought at 27 I’d have a book. Every year I reflect on my birthday and this is the first time in my life that I feel very proud of myself and my place on this earth. This cheesecake really is my perfect dessert. I love cheesecake, but listen so many people don’t get it right! This is the perfect level sweetness without it being an overkill. It’s basically the taste of being in the Caribbean, for a fraction of the price 🤣 THE FULL RECIPE CAN BE FOUND INSIDE MY DEBUT COOKBOOK, FLAYVAFUL! click the link in my bio to pre-order and enter my world of flayvas! 😮‍💨 #cheesecake #chillvibes #thegrubworkskitchen

Takeaway series: EP 2 The ultimate fried chicken 🐔 Is your fried chicken coating is always falling off or you’re always lacking the flakiness and crunch? This recipe is for you 🫵🏾 Today we’re making fried chicken the right way. No deep fryer, no special tools, just the regular equipment that most people will have access too! What takeaway item do YOU want to see next!🤔 Ingredients: 1.5kg chicken wings 1 packet sazon 1 tbsp Hot sauce 1 tsp salt 1 tsp pepper 1 tsp Chicken stock powder 1 tsp smoked paprika Seasoned flour: 250g plain flour 65g corn flour 2 tsp baking powder 1 packet of sazon 1 tbsp salt 2 tsp black pepper 1 tsp onion powder 1 tsp garlic powder 1 1/2 tbsp smoked paprika Wet: 3 eggs 350ml ice cold sparkling water/normal water 2 tbsp green seasoning 175g plain flour mayo: 200g garlic mayo 1 tbsp of chilli crisp 1.5 tsp smoked paprika 2 tbsp honey 1 tbsp hot sauce 2 tsp fresh lemon juice Method:
 1. Season your chicken wings with the listed ingredients and let it marinate whilst you make your mayo. 2. For the mayo, combine all the ingredients together and whisk. Refrigerate until you’re ready to use it. 3. Now for the wings, you want to set up three bowls. One for plain flour, one for the wet dredge and one for the seasoned flour. 4. Season your flour with the listed ingredients and pop to the side 5. Now combine your eggs in a bowl with green seasoning and whisk. Then add your ice cold water. Sprinkle a few drops of the wet dredge onto your seasoned flour and carefully swirl in the bowl. 6. coat your wings in PLAIN flour first, shake off the excess flour then go into the wet dredge and finally shake off any excess and go into the seasoned flour. Make sure you give them a good squeeze and toss them around from hand to hand. Make sure you’re really moving it around in the seasoned flour. 7. Then let your wings sit for 10 mins before frying. Don’t skip this step! 8. Fry at 170°c for around 8-10 mins depending on the size of your wings. You want to cook them past 74°c, otherwise your wings will be tough. 84°c ish, is perfect!
 #takeawayrecipe #friedchickenrecipe #foodtok #learnontiktok #thegrubworkskitchen

The ULTIMATE fried chicken. Who wants the recipe? #friedchicken #foodtok #chickenrecipe #thegrubworkskitchen

Grub sessions: Scotch bonnet spiced chicharrón with guacamole and plantain crisps 😮‍💨 Cooking another one of my favourite recipes from my cookbook FLAYVAFUL! For me this scotch bonnet spiced pork recipe is what I’m about really. Food has no boarders, unless you put them there. This is where Mexican cuisine meets Jamaican cuisine and creates a harmony of flayvas! The pork is cooked down with pimento and scotch bonnet, thyme and the usual Jamaican suspects. Then you’ve got this ridiculous ginger beer and rum bbq sauce. It has to be a white rum to give it that kick! The plantain crisps are basically the nachos for the guacamole and it’s really wonderful. This is from the chapter snack it up and sides and this is really one of those ones I make for friends and family. The plantain crisp can be made ahead of time, the pork actually isn’t too high maintenance and when you’re entertaining guest it’s a beautiful combo for them to snack on. THE FULL RECIPE CAN BE FOUND INSIDE MY DEBUT COOKBOOK, FLAYVAFUL! click the link in my bio to pre-order and enter my world of flayvas! 😮‍💨 #chicharrón #guacamole #foodporn #chillvibes #thegrubworkskitchen