Something’s Burning: If We Had $60,000,000, We’d ALL Be Rich | Ed Robertson + Mark McGrath | S5 E13

Sugar Ray and Barenaked Ladies lead singers, Mark McGrath and Ed Robertson, swing by my kitchen to discuss the music industry, how their songs affected my life, and getting older. I make ‘em Chinese Chicken (of course) and we ALL sing One Week. Because, you have to. Catch them on tour TOGETHER this summer… Last Summer on Earth Tour - https://www.barenakedladies.com/tour-2 Follow Mark McGrath: https://www.instagram.com/therealmarkmcgrath Follow Ed Robertson: https://www.instagram.com/barenakedladiesmusic SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream LUCKY on Netflix https://www.netflix.com/title/81713944 PERMISSION TO PARTY WORLD TOUR is on sale now: http://www.bertbertbert.com/tour For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer X: http://www.Twitter.com/bertkreischer Text Me: https://my.community.com/bertkreischerDRUNKEN NOODLES W/ CHINESE CHICKENDrunken Noodles:Sauce:* 3 TBS oyster sauce* 2 TBS light soy sauce* 2 TBS dark soy sauce* 1 TBS rice wine vinegar* ½ TBS fish sauce* 1 TBS brown sugar* 2 TBS waterStir-Fry:* 7 ounces dried wide rice noodles* 1 TBS sesame oil* 1 brown onion* 1 TBS grated garlic* 1 carrot, julienned* 1 bunch Bok choy, chopped* 4 scallion stems, sliced* 1 firmly packed cup basil leaves* Chili oil * Crushed roasted peanuts1. Mix together ingredients for sauce.2. Cook rice noodles, then rinse with cold water before draining.3. Heat sesame oil in pan. Add onion and garlic. Add carrot, Bok choy, spring onion, noodles, and stir-fry sauce. Toss well until combined. Remove and serve with basil leaves, topping with chili oil and crushed peanuts.Yu Xiang ChickenChicken Marinade: * ½ tsp kosher salt* 3 tsp potato starch* 4 tsp Rice Wine* 2 TBS light soy sauce* 1 tsp sesame oilSauce: * 2 tsp potato starch* 2 TBS white sugar* Salt* ¼ tsp light soy sauce* 4 TBS Rice Wine* 2 TBS Chinkiang vinegar* 1 tsp dark soy sauce* 2 tsp sesame oil* 2 tsp pure chili oil* ½ cup & 4 TBS waterStir-Fry:* ¼ cup cloud ear mushrooms* ½ cup peanut oil* 4-6 TBS chopped pickled red chilis* 2 spring onions, chopped, white and green parts separated* 4 TBS minced ginger* 12 garlic cloves, minced* 1-10 fresh red chilis * 6-20 dried red chilis, snipped into ½” pieces* ½ cup sliced bamboo shoots1. Slice chicken into thin strips. Combine chicken with salt, potato starch, rice wine, light soy sauce, sesame oil, mixing well, then let marinate.2. Combine all sauce ingredients to make sauce3. Chop spring onion, ginger, garlic, fresh red chilies, and snip the dried red chilis into ½” pieces. Drain and rinse bamboo shoots.4. Bring pot of water to a boil and add sliced mushrooms and bamboo shoots boiling for 1-2 minutes then drain in fine mesh strainer and rinse with cold water.5. Heat peanut oil over high heat then add marinated chicken, stir-frying for 40 seconds. Transfer to strainer and let excess oil drip back into wok. Remove all but 3 TBS of oil from wok.6. Heat oil in wok and add pickled red chilis. Then add spring onion white and light green parts, ginger and garlic. Add fresh and dried chilies cooking for 1 minute, then add sliced mushrooms and bamboo shoots.7. Add chicken and sauce into wok. Serve and garnish with dark green parts of spring onion.

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