(upbeat music) - [Mike] We are Sorted, a
group of mates from London, exploring the newest and
best in the world of food whilst trying to have a
few laughs along the way. (cheerful laughing) We've got chefs, we've got normals, (beep) and a whole world of
stuff for you to explore but everything we do starts with you. Hi everyone, I'm Mike, this is Baz. Welcome to fridge cam. - Today our chefs, Ben
and James, go head to head in the ultimate Chinese food battle. - We've teamed up with Lee Kum Kee, who make authentic Chinese sauces and they've sent us a whole
load of stuff to play with. One of which is their
original oyster sauce. - [Mike] Oyster sauce is a rich and savoury condiment that is essential
within Chinese cuisine because of it's delicious umami flavor. But where did it come from? Let me take you on a journey back to 1888, where a restaurateur named
Mr Lee, from southern China, was boiling a pot of fresh oyster soup. After forgetting about it, he returned to realise the soup had simmered down into a thick gravy with an
irresistible new flavour. Mr Lee proudly named his
creation oyster sauce and has been selling it under the brand Lee Kum Kee ever since. So chefs, equipped with
that knowledge, you now have 90 minutes to cook up
an amazing Chinese dish. - And we have even brought in a special guest judge to help taste. - He was the only one left. - Three, two, one, cook! - I'm doing four dishes
because it's kind of a feast of delicious
Chinese flavours that you put in the center of the table and share. So I've got a clay pot style rice. I've got a sesame stir
fried wok vegetable dish. I've got an amazing beer fish dish. And a snoozing dragon. - [Mike] What's a snoozing dragon? - I'll show you later. - Ben is doing four simple dishes, and I'm doing one slightly,
maybe slightly more complicated but not
overly complicated dish. - Okay. - It's a Sichuan hot pot broth, a traditional dish but I'm putting it with slow cooked char siu
pork, which is definitely not traditional to put the two together. So, the first thing I've
done is get my pork on, it needs to be in a pressure cooker because I don't have time to slow cook it in the oven for three hours or so. So, I've put a broth of orange juice, soy sauce, oyster sauce
and char siu sauce into a pressure cooker with some star anise and a little bit of water just to, kind of, almost cover the pork. I'm going to put that
on for about 40 minutes. And the pork should be
really, really tender by then. And then I'm going to
reduce the sauce down to be nice and sticky. - [Mike] You alright James? - I've somehow stuck the... (Mike laughing) I've got it stuck. - [Jamie] No pressure, mate. - This could be awful. - If you can't get that
off with those guns, then no one in this office can. - The real question is in 90 minutes, not only can he cook pork belly, can he get around the
corner to a shop to buy a new pressure cooker, get
back and still cook pork belly? (cheering and applauding) - Come on!
Disappointing. - The battle is back on. - For me, it's lots and
lots of veg prep up front because most of my dishes,
if not all of them, cook super quickly at the end, so I just need to get everything ready and it's clever because where I'm using half a red pepper in
one dish, I'm using half in the other dish so they
kind of mix and match peppers, mushrooms, cabbage, courgette, spring onions, ginger,
tomato, it all needs prepping. This was one of the most interesting meals I had when I was away, partly because we cooked some of the
dishes in a cooking school when I was there and secondly, the snoozing dragon, I just think is really, really cool and interesting. So much so that the second night, I had to ask if I could
go into the kitchen and watch them make it, and-- - He still hasn't told anyone here what a snoozing dragon is yet. - We'll build to that. - For my broth, I have
fried Sichuan chilli pepper and Sichuan chilli flakes in lard and then I've fried spring onion and
ginger in sesame wok oil. - What is wok oil? - You can't use sesame oil to actually like cook stuff in because it burns. This is sesame flavour but
it's good for cooking with. Added some five spice powder, cumin seeds, cardamon pods, some chilli garlic sauce, black bean garlic sauce
and then I have added chicken stock, Shaoxing
rice wine, caster sugar and porcini mushrooms
and then I've poured in the Sichuan chilli flakes
and Sichuan pepper that I fried in the lard,
along with the lard, into the broth, simmered
it for ten minutes and then steeped it for 45 minutes. - So why are you gonna win? - You know what, I don't
know that much about Chinese food, I'm gonna admit it. So what I'm doing is taking
two things that I think look absolutely delicious
and putting them together into something that I think is better than the two when they're combined. - Whilst Ben is taking tradition, and doing a little bit of
a twist on some dishes, you seem to be taking tradition and throwing it out of the window. - So, I'm gonna cut all the
way along the aubergine, at 45 degrees, about
80% of the way through. - [Mike] That is a hasselback aubergine! - [Jamie] A hasselback aubergine! - You roll it over, 180. And you cut through this side,
square onto the board, 80%. Oh no, that might have
been a bit deep, that one. And what you get-- - [Mike] Is a concertina,
long, thin aubergine. - Is it a little bit style
over substance though? (chuckling) - When you built it up,
I was skeptical that I would be even interested. (laughing) But, I am actually fascinated by that. - And then basically
you get the cornflour, so you get crispy bits sort
of all in, seasoning all in, because it's quite heavily
seasoned cornflour. - [Mike] Oh no, the tails come off! - No, well, that's a tester, that is just to test in the oil to see if it's hot enough. - [James] You sure, you sure?
Yeah. - Boys, you have one hour left. - So a generous teaspoon of oyster, and about a tablespoon of
soy in with the corn starch, mix it up into a paste
and that becomes the thing that we add into the pork and the pepper and the mushroom and all
the other wonderful flavours later on, to thicken it, to season it, and that will just ooze
over our snoozing dragon. - How do you know what
is good oyster sauce? - It's thick, it's shiny, it's gloopy. You want to look for
one that has got fresh, oyster extract in it and therefore, when it gets reduced down into this, it's just got all of the
fifth sense, the fifth taste. - [Mike] Umamz. - [Ben] Umamz. This is my clay pot. Clay pot style rice. - Everything you say has
an asterisks attached. - So in there, we have
got washed and drained jasmine rice, shiitake
mushrooms, vegetable stock, a little bit of Chinese rice wine, in a wok, with a lid,
and then you cook it. You bring it up to a
very, very gentle simmer. You cook it on the lowest heat possible, for about eight to ten minutes, and then you take it off the
heat but leave the lid on for another five, six,
seven, eight minutes. And it should steam it
all in it's lovely juices, absorption method. It should be okay. Dragon. In. - [James] Come apart,
come apart, come apart. Come apart, come apart. Oh, it's fine, that's a
shame, that is a shame. - What you were hoping that
was going to break apart? - I mean that's the most
complicated part of your dish. - Boys, you are half
way through your time. You have 45 minutes remaining. Double tong method. - [Mike] And it's safe. - [James] Oh, that was so boring. - [Mike] The dragon is safe. Is using all of these sauces cheating? - With these, have been like perfected. I would never try and
make my own oyster sauce. - So proper Chinese chefs
would use sauces, like this. - Yeah, these are just amazing condiments and sauces, you then, notice
how many different things, even though we're using the
same soy, oyster, sesame, four dishes will all be very different. (saucepan sputtering) - Oh no! - Ben, is that okay? - [Ben] No, that's not okay! - I've used half my char
siu sauce in the broth. Now, I'm going to brush the
pork with the rest of it and then I'm going to
glaze it over a kind of low to medium heat.
- Oh wow. - So the key here is to
fry off the pork mince in a little bit of the sesame wok oil. Now, you don't actually
have to add the pork mince, you could keep this whole dish vegetarian by leaving out the pork mince because there's so many
other amazing flavours to go with the snoozing
dragon, in which case, you can use a vegetarian stir fry sauce. - I can't hear my sizzling
over your sizzling. - My sizzling is louder than yours. I'm adding a little bit of chilli oil here. - I'm going to put a tiny
bit of wok oil in this. - Right, we're into the last 30 minutes. - Take the pork out of the
wok, put it on a plate. And then into the same
hot wok, with another little bit of the sesame wok oil, we're going in with the chopped peppers, mushroom and garlic. Add the pork back in around
the peppers and mushrooms, along with a splash of
water, your oyster, soy and cornstarch mix and
then heat it to a bubble. It will thicken it and cook
it for a couple of minutes, that's going to get poured
over our snoozing dragon. - It looks and it smells exactly like proper Chinese restaurant food. And you can't smell it anymore. - When we say Chinese food,
we just think it's one. - It's quite a big place though. - And the really different
regions are so, so different. - That is probably why I'm not allowed to put these two together. - That is absolutely why. (Jamie coughing) - That's rude, that is rude. - [Jamie] No, that was a good cough. - Very rude. - Twenty five minutes remaining. - This is the pork cooking liquid and it is gonna go straight in there. This has got the oyster sauce
and soy sauce in as well. - So this is when char siu and Sichuan-- - [James] They meet, they meet. - And Ben doesn't think it's gonna work. Do you think it's gonna work? - I think it's gonna work, yeah! - Are you sure they're
gonna pair together? - Yes. - Ooh! (cheering) - The dragon is no longer snoozing. - It is woke. - It is woke! (laughing) And that's where the battle
was either won or lost. - It's in, it's in. - [Jamie] No turning back, it's in! - [James] We're done. - For my beer fish dish
which is, in this case, cod, I have deliberately left skin on cod, I'm going to dry the skin,
and then fry it in the wok with a little bit of
the oil, skin side down. - What are you using, cod? - Yeah, so I had a firm white fish when I had it in Yangshuo. But basically you want something firm, so you could use hake,
you could use monkfish, you could even use prawns
because all of those white fish have kind of
like a meaty sweetness to them which will work with
the lager and the ginger. So we're not cooking the
fish all the way through, we're just looking for that kind of colour. - Whatever comes out of Ben's pan, he'll tell you that that's
what he's looking for. - More of that magic
combination of oyster and soy. This is my beer... Lager. - Thank you, I have smelt beer before. [Mike Laughing] - Into the wok, ginger, pepper and tomato. Stir fry for a couple of minutes, then add in the beer and
your oyster, soy mixture. - Oh. - So what I'm gonna do
now is poach the mushrooms and the bok choy and
literally just gonna give the bok choy maybe 30 seconds to a minute. And then I'm ready to go. - Now the beer is reduced down, I'm gonna add the spring
onions so they steam and have a slight crunch to them and the fish back on top
to poach in that liquid. My final wok is smoking so I'm gonna go in with the last of the sesame wok oil and then it's gonna be
courgette, for a head start because they're gonna
cook a little bit quicker. Or take a bit longer,
rather, than the cabbage. Cabbage, spring onion,
garlic and it's finished right at then end with a splash of soy, for seasoning, and some
sesame seeds for crunch. - I can see how this
is gonna come together to be a really great dish. - If it's worked, the rice should absorb all of that stock and the shiitake flavor. - We'll finish it with sweet soy and some finely sliced spring onions. - One minute left! - Twenty seconds left. - Ten.
Nine. - Eight.
Seven. - Six.
Five. - Four.
Three. - Two. - One. - Step away from the kitchen. - I am happy with that,
I am not sure Barry will be happy with that but we shall see. (laughing) - I think it looks fresh
and vibrant and inviting. I am, I'm chuffed. (dramatic music) - Barry, you're going to start to your right hand side, that's that side. You have a snoozing dragon. - A beautiful, warmth
and that's really like playing with all the textures as well. You've got a crunchy yet very
soft and gooey aubergine. - [Jamie] A beer fish. - The fish is beautiful but I think my favourite bit
about that is the broth. - That has a really nice tang to it. - Yeah, it's really
fragrant and fresh flavours. - [Jamie] Sesame wok fried veg. - Simple, it's simple, like the charring is where all the flavour
is coming from there. - [Jamie] And clay pot style rice. - Four outstanding dishes, this has, this has got a lot to do innit. - This is Szechuan hot pot broth and slow cooked char sui pork belly. - Dive in. - [Mike] No, I wanna watch you first. - Mm, that is so sweet and charred. - [Jamie] Ooh, there it is. - It is one of those
spices that it warms you, it doesn't ever hurt you, it's a hug. I mean the fresh is the
bok and the mushroom, it's got that depth as well. - [Mike] I want it. - That is delicious. - I really like that
mixture of hot and sweet. - Five plates of food
that I wouldn't expect from two westerners, like--
- Yeah. - They are-- - Completely agree. - Alright mate, you're gonna have to make a decision, which set of
dishes is your favorite. - The winning dish has to
be, the sleeping dragon. - It was my snoozing dragon,
I'm glad you enjoyed it. (applauding) - Wow, okay. - Well played Ebbers. Well you've heard from
our expert judge, Barry. But we're sure there are plenty of other experts out there who might know more. We would love to hear from
you, comment down below. Let us know which chef do
you think should've won. I know you can't taste it,
I know you can't smell it. But you can see it,
you've seen the process they've been through and
how they've been described. Who is your winner? - [Mike] Well, good job. - Well done. (applauding) - Quite the feast. - Yeah, so Ben's dish won it for me today but who do you think should've won? Comment down below and let us know. - Also give the video a
like and a massive thanks to Lee Kum Kee for getting involved. If you wanna know more about them, you can check them out in the links below. And they're helping us
host an amazing competition over on Instagram so go and follow us, and them on there, also links down below, to find out all you need to know. - Otherwise, we'll see
you in the next one. Goodbye! - Goodbye! - [Mike] As we've mentioned,
we don't just make top quality YouTube videos, we've built the Sorted Club where
we use the best things we have learnt to create
stuff that's hopefully interesting and useful
to other food lovers, check it out if you're interested, thank you for watching, and we'll see you in a few days. - Oh god, I'm so sorry, it's building up and I have to-- (Barry burping) (groaning) Sorry, that was worse than
I though it was gonna be.
