Join the Canto Cooking Club - bit.ly/3l8mmmp Enjoying our content? Support us on Patreon - www.patreon.com/madewithlau Get the full recipe here - madewithlau.com/recipes/soy-sauce-chicken Notes: 1) To address some of the comments on the color - we cooked the chicken twice!! The chicken in the thumbnail is our second attempt, in which we achieved a more thorough color on the skin. We spend quite a bit of time in the video explaining and comparing our first attempt with our second. 2) There is supposed to be red in the bones when you cut into it - that’s one of the cues that it’s in the sweet spot of doneness.
All of these recipes are authentic and worth the time and effort to make at home. I grew up working at a Chinese (Hunan, Szh, Cantonese) restaurant and they are all true and wonderful meals. No, I'm not a shill. I lived and worked eating all of these meals for many years. And have to pictures to prove it! I'm still working on my own recipe of Momma Wong's wonton noodle (yes, noodle not noodles) soup.
You canʻt imagine how happy was my husband to eat this dish! It came out perfect, even without the shallots which I didnʻt have nor the rock sugar which I substituted with brown sugar. Thank you so much for sharing all your secrets with us in UA-cam land. So thankful for you, your son, and family!
He truly is a master, I really appreciate him sharing the proper tips, methods ans secrets. The teaching is also very easy to understand. Also I love how he specifies which ingredients is neccesary to get accurate and which one is not. I also love it when he says you can just use whatever soy sauce you usually use
I love your Dad! Your entire family is beautiful n I love the way your Dad teaches n talks about how to cook without any pretentious ways. He's just so genuine. I'm Australian but from an Italian born Dad(family), so always home cooked meals n we love to cook other cuisines too. Thank you so much for all your videos! 😁🙏💙🦘
People always go back to the simple home cooked dishes of their childhood don't they? I love how he gives the "special secrets" the family cooks know like the blanching method to make sure all parts are well covered. He does that in his other videos!
This was so delicious and surprisingly easy to make! This is now a forever recipe in our house. Thank you so much for sharing all of your wonderful recipes!! (p.s. I love having the step by step videos also!)
Wow, I loved hearing your dad speak Cantonese. It has been many years since I lived and worked in Macau. I don't get much opportunity to speak it anymore.
Great that you have a channel with your dad. My dad passed last July and I wished I had spent time like this with him. Give him a hug for me and tell him thanks for sharing these recipes.
I love how your father stay authentic to his recepies, thanks for sharing 🙏 quick question, can we do the same with any other meat like pork or beef? Thanks
It won’t work as well. Because the main selling point of this dish is the succulent chicken skin and the tender meat, but beef or pork cooked this way won’t have either.
I have seen pork belly being prepared this way, with some minor changes to the sauce (add garlic, cinnamon sticks and red chili to the ingredients listed here; cook pork with ginger in water for approx. 15 min., scoop off any fat and scum, then add other ingredients and simmer for another 30 to 45 min or until tender); reportedly a recipe from Sichuan.
I love this channel so much I can see the passion and enjoyment on every video, which brings somewhat a different vibe from other cooking channels All the love to you and your family ♡
I just made this recipe, but instead of a whole chicken, I used chicken legs. They turned out perfectly. My family likes it. I also tried your char siu recipe. It tastes awesome. Thank you, Mr. Lau, for sharing your wonderful recipes. ❤
Ive been missing my yeye a lot recently, and he was always the cook. So watching your videos brings me a lot of comfort and nostalgia of when he used to make big familly dinners. Thank you ❤
Easy, no complicated to understand that. Ingredients & seasoning also quite simply (no need peeling, just cut & cut that's it ! Like it so much. Thanks Low, for sharing with us. 😋😃👍
Great recipe but one tip from my dad is to make sure that the chicken is DRY before you put it in the soy sauce. Pat it dry with a paper towel / let it air dry for a while before it goes in. That way you get an even dark coloring all around your chicken instead of blotchy colouring.
@@rik109 , Heart attack pictures, fatty foods is animaIs cIogged arteries : ua-cam.com/video/15wgYsToORM/v-deo.html !!! ua-cam.com/video/pFPFnhfuLrE/v-deo.html Vegans don’t have this problem because that is the animals. Vegans don’t get clogged arteries, 4% cancer if you’re vegan. Meat based diet 51% death rate. That is extremely high for a frigging burger etc. Gorillas in the wild, have 1 percent cancer. And they never ever eat animals !!! Peer review science !!!! UA-cam delicious vegan food. Time to change ✅❤️😉
Love your videos. All the tips shared by your dad are so helpful for someone like me who does not know little secrets that nobody ever shares in their recipes.
seeing your videos make me think of the old days when my parents worked in restaurant. Thank you for your hard work. Enjoy watching cantonese videos once again . Keep up good work.
I randomly stumbled upon your channel. After watching how your dad made chili oil, I couldn't stop watching him make other dishes.. Your dad is great! Not just as a chef, but he seems like a great all around person. I really enjoy watching him cook. I look forward to making most of these dishes at home!
Your dad is such a pro. His technique is impeccable. He deserves his own show on food network. You should do a video about your dad's life and how he came to be such an amazing chef!
My goal is to make every recipe on this channel and I'm SO EXCITED to see this one! I was always entranced by all the hanging chickens in markets and how tasty they looked.
I think this would be a great dish to make sous vide after par-blanching and drying the chicken. Always learning a lot of awesome techniques from your dad, keep up with the great recipes.
The father's cooking skill is amazing and the detailed listing of ingredients is great. The son's detailed English explanation of the cooking is really helpful. Thank You!!
I love that daddy Lau used an oversized lid and the rice cooker pot to cook the chicken. That’s how I cook in the kitchen. I don’t have the perfect cooking skills or the perfect fancy cookware. I just wanna learn and cook for my family. I like that Daddy Lau and Randy are showing us how we should be cooking in the kitchen, just use whatever in the kitchen that works!!!
I followed this recipe but I only boiled the chicken in the soy for half the recommended time. Then I roasted it in the oven to finish and crisp the skin. Chopped it up and covered it with the sauce as per the recipe. AMAZING...I LOVED IT! ❤️🔥
I’ve used this recipe several times and it came out fantastic. I’m back for a quick reminder on how to prepare this since I’m cookin’ this tonight. Thanks so much for posting!
i will enjoy listening to your father's recipes and watching these video for as long as you both want to continue making them ; such good/classic cuisines =]
I learn a lot from dady lau. Even my mom still learning from dad lau how to prep the ingredient. Like yesterday we just learn to prep our freezer meat to not smell like freezer. Lolol we used to think we need the blood to make the meat juicier, gosh how wrong we were. THANKS A LOT Mr Lau for teacing us.
Again all the simple but important steps that make this dish go from good to great. Soy chicken made easy by a master. I can't wait to make it! Memories. Thank you for sharing.
. I’m normal. I don’t stab animals. You do. Meat😫🦠💩🍖🔴flaaake !!!! 🙄. You don’t hurt your cute little dog. You love your dog 🤗🐶🤥. Or a cute little bunny rabbit 😍🤗🐰🤥🤥🤥. UA-cam delicious vegan food or you’re a hypoo🔴crite !! Big time !!!! Over a freaking 5 minute hamburger etc !!!!! you can have vegan hamburgers and vegan chicken and vegan pizza and vegan curry and vegan tacos and vegan burritos and vegan ice cream etc
i'm really glad i caught the video when this was just posted!! i think it would be a great idea to make a video about ?? how do iphrase this.. how to set a chinese dinner table (main dishes/side dishes set up, etc.) because i've just started cooking chinese food (primarily cantonese from ur channel) and i only make one dish ata time, but i'd like (and think a lot of people would be) interested to how to make an entire meal. thank u in advance!! (sorry not a native english speaker)
a home style Cantonese dinner for 4 usually consists of 3 dishes and 1 soup alongside rice (we call it 三餸一湯). For my family, we usually have one meat dish, one seafood/or another meat dish, and a vegetable/egg dish. Of course soup as well.
Hi folks I Love chinese cuisine and prépare chinese food for my son and wife almost every week. I ll try this one. Your father knows his job. Video is Always very well shot. You never get the small details in Books.
I would love to see your dad roast a duck, that would he so awesome. maybe it may be a bit difficult made at home? Love seeing your parents sharing their stories and your dad's cooking tips, very invaluable. I should atart documenting my parents tips and teachings too as they too are getting on with age. Thank you for sharing your family with us.
family matters to the point to be the most important thing in the whole human existence and dads are criminally overlooked today, well done in honoring your dad's teaching: it's what a son must do every day of his life.
@@MadeWithLau Heart attack pictures, fatty foods is animaIs cIogged arteries : ua-cam.com/video/15wgYsToORM/v-deo.html !!! ua-cam.com/video/pFPFnhfuLrE/v-deo.html Vegans don’t have this problem because that is the animals. Vegans don’t get clogged arteries, 4% cancer if you’re vegan. Meat based diet 51% death rate. That is extremely high for a frigging burger etc. Gorillas in the wild, have 1 percent cancer. And they never ever eat animals !!! Peer review science !!!! UA-cam delicious vegan food. Time to change ✅❤️😉
. I’m normal. I don’t stab animals. You do. Meat😫🦠💩🍖🔴flaaake !!!! 🙄. You don’t hurt your cute little dog. You love your dog 🤗🐶🤥. Or a cute little bunny rabbit 😍🤗🐰🤥🤥🤥. UA-cam delicious vegan food or you’re a hypoo🔴crite !! Big time !!!! Over a freaking 5 minute hamburger etc !!!!! you can have vegan hamburgers and vegan chicken and vegan pizza and vegan curry and vegan tacos and vegan burritos and vegan ice cream etc
My grandma made this for me when I was little. She loved all types of Oriental food and also taught me that same appreciation. I have high blood pressure as well as a weak heart and I have to be careful of what I eat. Do you have any recommendations on how to lower the salt in the Soy Chicken? Tysvvm for sharing your family recipes with all of us on UA-cam!! Stay safe and well!!
I've been working in hongkong for 22 years and been cooking soy sauce chicken (in different way).most of the time i'm upset of the out come..im glad I saw this great video for my reference..and im one of your viewers and subscribers two years now. Thank you so much.
@MadeWithLau For the end result, the skin of the chicken looks patchy and not too dark, also looks like it's slathered in sauce. Versus the smaller one, the skin is very dark and golden in colour, and uniform - what difference in cooking did you do to achieve the smaller chicken's look?
Tip: If you dont have sugar cane you can melt some white sugar in a pan on low medium heat to melt and caramelise, stir regularly and you start to see it melt. Once you dont see and sugar crystals then you’re done. You can pour it on a baking tray to cool. Once its cool crack it into pieces, save some for another time too.
The rock sugar they use is actually not a caramelized sugar, it is a less refined but still semi-refined sugar. Raw > brown > rock / yellow > white in that order. So, just substitute with a bit of brown and a bit of white if you have to. Won't taste identical but it is mainly the glazing effect rather than the taste that gets impacted.
I’m happy to see you have a sponsee. Your recipes are always good. You make it very easy to follow those instructions. Thank you for sharing your delicious foods with my family.
Chicken looked delicious but I am curious about the skin color compared to the ones hanging in restaurant. Are those with just more dark soy sauce? or just more skin. thank you.
Love this video. Just a Q on the redness of meat closer to the bone, I was always told there shouldn't be any redness, maybe thats wrong. Looks very tasty and I love soy sauce !
Meats will sometimes have a pink tone near the bone even when OVER cooked, esp near where veins etc were. As long as a meat thermometer registers 165F on the deepest part of meat, it's fine! (The clear juice is technically correct in my experience, but if you're worried about it, just test with a therm.)
@@vivaldi_is_dreaming people especially customer won't like with the redness or they will call it uncooked. and yes this video technique somehow not so good. I'm a good cook and trust me there are better ways to do it rather than this video. sometimes his dad provides with good technique but sometimes aren't and it's ok because Randy himself doesn't even know how to cook. after all UA-cam is just a media for content creator, not really for a professional.
@@pakkagewa4591 You are obviously bias. This is how it's been cook traditionally, same like hainanese chicken rice. Getting the chicken to cook just right is not an easy technique. Customer don't like some pinky colour at the joints area because it is consider uncook? And yet many upscale western restaurants served half cook steak and no customer complaints!!
@@markchan8110 the chicken was way too big. if you want to cook huge chicken like that then you have to use different technique. and even he use any technique I believe he won't be able to pull it off because the way he cooked the chicken was wrong. you can say whatever you want to say but he got it wrong and I won't tell you where did he do wrong. one last thing, do not compare steak to chicken.
It's been quite some time since I last had this dish. I do remember my dad stressing that when turning it over half way through cooking, it's important to lift the chicken out of the sauce to drain and resubmerge. His theory was that the sauce that was in the cavity is at a lower temperature, so by draining it, mixes an reheats it evenly so the sauce would cook the chicken more evenly when resubmerged
Brilliant tuition from your dad. I recently prepared hainanese chicken rice and as you point out soy sauce chicken is similar. I'm looking forward to trying this. I think the most important thing is not to boil the chicken. Really, just poach it on the lowest possible heat, don't cook it too long and have your ice ready. Anyway...that's what I'm going to do when I do this dish.
This is more like experience as a cook, from what I can tell in the videos, he doesn't have passion for cooking rather it's all ingrained into him because he has been cooking for most of his life. He's very similar to most immigrant cantonese cooks, they are cooks because they have to, not because they want to.
I am so going to make this. My family will be so impressed. Of course, after a few minutes, l will give credit where credit is do. Your dad. Thank you, for the demonstration and recipe. 💜 🙋♀️
@@Eira436 Hey dude, Bruce Lee is a world hero for ever and always. Consider it an immense compliment if anyone ever uses his great name to describe something good you may have done. Think of it in the same way as someone calling you “Einstein” for displaying intelligence.
The only thing I can offer is after the chicken is done, be sure to strain the sauce. You don't want to bite down on a piece of star anise. They are rock hard and never soften,. trust me.
I find that using chicken purchased from American grocery store have different results vs chicken purchased from a poultry store or the more expensive free range natural chicken that are leaner. IMO, the fatter chicken are more plump and may contain saline solution and has a different taste. The leaner chicken tend to also take on better color from the sauce as indicated from the first head-on chicken in the video with the caramelized skin.
Omg! I am so hungry after watching this. I really want to try it though. I order chicken like this in Chinese restaurants all the time. Thanks for this video. Wish me luck.
It is Chinese New Year right now..and I am making this with the Ginger scallion sauce..and you are correct. Ginger scallion sauce is addictive. It goes on ANYTHING and EVERYTHING
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Get the full recipe here - madewithlau.com/recipes/soy-sauce-chicken
Notes:
1) To address some of the comments on the color - we cooked the chicken twice!! The chicken in the thumbnail is our second attempt, in which we achieved a more thorough color on the skin. We spend quite a bit of time in the video explaining and comparing our first attempt with our second.
2) There is supposed to be red in the bones when you cut into it - that’s one of the cues that it’s in the sweet spot of doneness.
This looks unbelievably delicious
Gonna try it, it looks like it will be flavorful. Thank you!
How is it your dad has lived in the USA for so long and can't speak English?
All of these recipes are authentic and worth the time and effort to make at home. I grew up working at a Chinese (Hunan, Szh, Cantonese) restaurant and they are all true and wonderful meals. No, I'm not a shill. I lived and worked eating all of these meals for many years. And have to pictures to prove it! I'm still working on my own recipe of Momma Wong's wonton noodle (yes, noodle not noodles) soup.
,
Was amazing able to hear your dad speak Cantonese. As someone trying to relearn the language I really appreciate your subtitles :)
Sounds like Toisan. Hearing your dad speak sounds like the environment I had when I was a child. Sounds like home!
Your dad is absolutely amazing!!! So many people do not appreciate a home cooked meal!!
You canʻt imagine how happy was my husband to eat this dish! It came out perfect, even without the shallots which I didnʻt have nor the rock sugar which I substituted with brown sugar. Thank you so much for sharing all your secrets with us in UA-cam land. So thankful for you, your son, and family!
Is the chicken actually juicy? Because it looks a bit dry in the video.
@@jasonsin8288
Yes! Meat are dried and overcooked. That's why chef say better to use smaller chicken.
There's no way that it would be dry because the bone is still red
Confusing to watch, like all vids from this channel.
@@marcinha1973 If you found this confusing, you're a child.
你好，我是菲律宾人，我认为你父亲是烹饪方面的狂热粉丝之一。 你的视频先生对我很有帮助，因为我是香港的新人。 我赞扬你父亲的厨艺，这表明他在他那个时代真的是一位伟大的厨师，直到现在希望更多的人来帮助这个视频我非常非常感谢你们所有人☺️
It is a JOY watching Lau cook! He is a special gift to this world❤
He truly is a master, I really appreciate him sharing the proper tips, methods ans secrets. The teaching is also very easy to understand. Also I love how he specifies which ingredients is neccesary to get accurate and which one is not. I also love it when he says you can just use whatever soy sauce you usually use
I love your Dad! Your entire family is beautiful n I love the way your Dad teaches n talks about how to cook without any pretentious ways. He's just so genuine.
I'm Australian but from an Italian born Dad(family), so always home cooked meals n we love to cook other cuisines too.
Thank you so much for all your videos! 😁🙏💙🦘
People always go back to the simple home cooked dishes of their childhood don't they? I love how he gives the "special secrets" the family cooks know like the blanching method to make sure all parts are well covered. He does that in his other videos!
This was so delicious and surprisingly easy to make! This is now a forever recipe in our house. Thank you so much for sharing all of your wonderful recipes!! (p.s. I love having the step by step videos also!)
Thank you for both English and Cantonese narrative and subtitles. I am learning cooking, chinese and cultural history. 😃
Love watching your father cook. You are blessed. This chicken looks so good!
Wow, I loved hearing your dad speak Cantonese. It has been many years since I lived and worked in Macau. I don't get much opportunity to speak it anymore.
Great that you have a channel with your dad. My dad passed last July and I wished I had spent time like this with him. Give him a hug for me and tell him thanks for sharing these recipes.
Sorry for your loss
@@raymurrell406 thanks Ray
Thanks for English and captions and hearing your dad’s Cantonese and great instructions.
我看過也做過很多豉油雞的做法，劉爸這方式有不藏私的秘訣，因此訂閱，希望劉爸可以再分享多一點的經典粵菜
非常感謝您的支持！老劉祝福您與家人健康平安快樂！
I love how your father stay authentic to his recepies, thanks for sharing 🙏 quick question, can we do the same with any other meat like pork or beef? Thanks
Yes it'd work, the aromatics + soy sauce combo works very well for frying meats too, just use less water.
It won’t work as well. Because the main selling point of this dish is the succulent chicken skin and the tender meat, but beef or pork cooked this way won’t have either.
I have seen pork belly being prepared this way, with some minor changes to the sauce (add garlic, cinnamon sticks and red chili to the ingredients listed here; cook pork with ginger in water for approx. 15 min., scoop off any fat and scum, then add other ingredients and simmer for another 30 to 45 min or until tender); reportedly a recipe from Sichuan.
@@j.q.higgins2245, now that sounds delicious! The best pork belly recipes I've tried so far have been Asian, hands down.
感谢刘生毫无保留的教学，非常详细清晰，看您做饭真是一种享受，希望老人家永远身体健康阖家欢乐！
非常感謝您的支持、肯定和祝福！老劉衷心祝福您闔家平安健康！幸福快樂！
I love this channel so much
I can see the passion and enjoyment on every video, which brings somewhat a different vibe from other cooking channels
All the love to you and your family ♡
I just made this recipe, but instead of a whole chicken, I used chicken legs. They turned out perfectly. My family likes it. I also tried your char siu recipe. It tastes awesome. Thank you, Mr. Lau, for sharing your wonderful recipes. ❤
How many chicken legs you used? The same ingredients?
Watching from Vanuatu. Thank you to you Dad and family for showing us these yummy recipes. I always loved Chinese food. thank you ❤
Ive been missing my yeye a lot recently, and he was always the cook. So watching your videos brings me a lot of comfort and nostalgia of when he used to make big familly dinners. Thank you ❤
Đf
Easy, no complicated to understand that. Ingredients & seasoning also quite simply (no need peeling, just cut & cut that's it ! Like it so much.
Thanks Low, for sharing with us. 😋😃👍
Great recipe but one tip from my dad is to make sure that the chicken is DRY before you put it in the soy sauce. Pat it dry with a paper towel / let it air dry for a while before it goes in. That way you get an even dark coloring all around your chicken instead of blotchy colouring.
watch the video to end you will have your answers
@@rik109 , Heart attack pictures, fatty foods is animaIs cIogged arteries : ua-cam.com/video/15wgYsToORM/v-deo.html !!! ua-cam.com/video/pFPFnhfuLrE/v-deo.html Vegans don’t have this problem because that is the animals. Vegans don’t get clogged arteries, 4% cancer if you’re vegan. Meat based diet 51% death rate. That is extremely high for a frigging burger etc. Gorillas in the wild, have 1 percent cancer. And they never ever eat animals !!! Peer review science !!!!
UA-cam delicious vegan food. Time to change ✅❤️😉
Thanks for the tip, I will follow it
It’s a general rule dry your meats after washing it, regardless of what dish you’re making
Thanks for the tip!
Love your videos. All the tips shared by your dad are so helpful for someone like me who does not know little secrets that nobody ever shares in their recipes.
This looks incredible! My next mission is to make this dish! Ive never seen such a method before. Your dad is a real gem! Thank you!😊
seeing your videos make me think of the old days when my parents worked in restaurant. Thank you for your hard work. Enjoy watching cantonese videos once again . Keep up good work.
Great video detailing each steps!
Thank you Daddy Lau for explaining each steps & showing us. Best teamwork for both. 😄 😋
I randomly stumbled upon your channel. After watching how your dad made chili oil, I couldn't stop watching him make other dishes.. Your dad is great! Not just as a chef, but he seems like a great all around person. I really enjoy watching him cook. I look forward to making most of these dishes at home!
Your dad is such a pro. His technique is impeccable. He deserves his own show on food network. You should do a video about your dad's life and how he came to be such an amazing chef!
That's actually interesting. I would watch it!
Are you sure he is ur dad?
I think he is a chef by profession.
No bs talks. Straight to the point to making awesome chicken. Loved the video. You're dad's awesome. Pls tell him so
My goal is to make every recipe on this channel and I'm SO EXCITED to see this one! I was always entranced by all the hanging chickens in markets and how tasty they looked.
Your dad reminds me of my dad. Thanks for sharing your dad with us. And the recipes of course.
I think this would be a great dish to make sous vide after par-blanching and drying the chicken. Always learning a lot of awesome techniques from your dad, keep up with the great recipes.
I wonder if the soy mixture can be put in the bag with the chicken and then sous vide the whole thing
The father's cooking skill is amazing and the detailed listing of ingredients is great. The son's detailed English explanation of the cooking is really helpful. Thank You!!
I love that daddy Lau used an oversized lid and the rice cooker pot to cook the chicken. That’s how I cook in the kitchen. I don’t have the perfect cooking skills or the perfect fancy cookware. I just wanna learn and cook for my family. I like that Daddy Lau and Randy are showing us how we should be cooking in the kitchen, just use whatever in the kitchen that works!!!
I followed this recipe but I only boiled the chicken in the soy for half the recommended time. Then I roasted it in the oven to finish and crisp the skin.
Chopped it up and covered it with the sauce as per the recipe.
AMAZING...I LOVED IT! ❤️🔥
You and your dad made a great team.
Thanks so much for sharing The Cantonese authentic Chinese dishes, love it 😍
I’ve used this recipe several times and it came out fantastic. I’m back for a quick reminder on how to prepare this since I’m cookin’ this tonight.
Thanks so much for posting!
i will enjoy listening to your father's recipes and watching these video for as long as you both want to continue making them ; such good/classic cuisines =]
非常喜歡劉爸爸，謝謝您的分享
不要客氣，非常感謝您的支持！老劉祝福您與家人健康快樂！
I learn a lot from dady lau. Even my mom still learning from dad lau how to prep the ingredient. Like yesterday we just learn to prep our freezer meat to not smell like freezer. Lolol we used to think we need the blood to make the meat juicier, gosh how wrong we were. THANKS A LOT Mr Lau for teacing us.
I cooked by using sous vide machine and it turned out fantastic! I love the sauce. It goes well with so many dishes.
Again all the simple but important steps that make this dish go from good to great. Soy chicken made easy by a master. I can't wait to make it! Memories. Thank you for sharing.
Ahhh thank you so much! Hope you love making it as much as we do!
I will for sure! These traditions will be passed on to my kids😀
. I’m normal. I don’t stab animals. You do. Meat😫🦠💩🍖🔴flaaake !!!! 🙄. You don’t hurt your cute little dog. You love your dog 🤗🐶🤥. Or a cute little bunny rabbit 😍🤗🐰🤥🤥🤥. UA-cam delicious vegan food or you’re a hypoo🔴crite !! Big time !!!! Over a freaking 5 minute hamburger etc !!!!! you can have vegan hamburgers and vegan chicken and vegan pizza and vegan curry and vegan tacos and vegan burritos and vegan ice cream etc
Thank you for the recipe, tried cooking this today and everyone said it was good. I'm so happy to learn this new skill😊.
i'm really glad i caught the video when this was just posted!! i think it would be a great idea to make a video about ?? how do iphrase this.. how to set a chinese dinner table (main dishes/side dishes set up, etc.) because i've just started cooking chinese food (primarily cantonese from ur channel) and i only make one dish ata time, but i'd like (and think a lot of people would be) interested to how to make an entire meal. thank u in advance!! (sorry not a native english speaker)
Excellent idea! I'd enjoy this as well and I suspect many others would also.
Great idea! We will definitely add it to the list!
a home style Cantonese dinner for 4 usually consists of 3 dishes and 1 soup alongside rice (we call it 三餸一湯). For my family, we usually have one meat dish, one seafood/or another meat dish, and a vegetable/egg dish. Of course soup as well.
@@chelsea1659 thank u very very much!!
Dear Mr. Lau, I just did your whole chicken recipe, it is Stunning!!! THANK YOU!, wish I could attach a picture to share.
Thank you!
This is one of my favourite Cantonese dishes, thanks so much for sharing this! Can't wait to try making it myself.
Is this a traditional Cantonese dish? It looks very delicious ☺️would love to try 😋🍗
This is good that you do this with and for your father...
Hi folks I Love chinese cuisine and prépare chinese food for my son and wife almost every week. I ll try this one. Your father knows his job. Video is Always very well shot. You never get the small details in Books.
This looks so good, I wanna try making it myself. So much love and care were put into this dish! I wanna try this and share it with someone.
Invite
Best part of all chef Lau cooking? No fancy pots or pans n just a good chopping knife. That's the mark of a true master chef
This man is so knowledgeable.
Love learning from older people.
Thanks!
Sorry for the late reply -- thank you SO much!!
I would love to see your dad roast a duck, that would he so awesome. maybe it may be a bit difficult made at home? Love seeing your parents sharing their stories and your dad's cooking tips, very invaluable. I should atart documenting my parents tips and teachings too as they too are getting on with age. Thank you for sharing your family with us.
family matters to the point to be the most important thing in the whole human existence and dads are criminally overlooked today, well done in honoring your dad's teaching: it's what a son must do every day of his life.
My family likes soy sauce chicken 豉油雞！I just made this dish last week at home👍🏻! Thanks very much for your delicious recipe😊
It's amazing! Would love to try yours one day :)
Mama cheung and uncle lau! I watch both of your channels. Collaboration?!? One day?
@@MadeWithLau Heart attack pictures, fatty foods is animaIs cIogged arteries : ua-cam.com/video/15wgYsToORM/v-deo.html !!! ua-cam.com/video/pFPFnhfuLrE/v-deo.html Vegans don’t have this problem because that is the animals. Vegans don’t get clogged arteries, 4% cancer if you’re vegan. Meat based diet 51% death rate. That is extremely high for a frigging burger etc. Gorillas in the wild, have 1 percent cancer. And they never ever eat animals !!! Peer review science !!!!
UA-cam delicious vegan food. Time to change ✅❤️😉
. I’m normal. I don’t stab animals. You do. Meat😫🦠💩🍖🔴flaaake !!!! 🙄. You don’t hurt your cute little dog. You love your dog 🤗🐶🤥. Or a cute little bunny rabbit 😍🤗🐰🤥🤥🤥. UA-cam delicious vegan food or you’re a hypoo🔴crite !! Big time !!!! Over a freaking 5 minute hamburger etc !!!!! you can have vegan hamburgers and vegan chicken and vegan pizza and vegan curry and vegan tacos and vegan burritos and vegan ice cream etc
You'll need to stop eating dog, bats, rats..... Because of you'll we are suffering.... Look how the river in china has become red.....
Thank you for inspiring us love you Kay
Thank you papa Lau! I am going to try and do this, looking not too difficult. We love soya chicken.
I love how uncle explains and tells us why and what he’s doing ❤
My grandma made this for me when I was little. She loved all types of Oriental food and also taught me that same appreciation. I have high blood pressure as well as a weak heart and I have to be careful of what I eat. Do you have any recommendations on how to lower the salt in the Soy Chicken? Tysvvm for sharing your family recipes with all of us on UA-cam!! Stay safe and well!!
You can use low sodium soy sauce instead of regular light soy sauce :)
You can substitute with less light soy sauce for more dark soy sauce.
Awsome! Thank you for sharing. I think I'll try this technique with cut up chicken parts.
Im glad to see im not the only one who cant ever find a fitting pot lid when cooking 😂.
I've been working in hongkong for 22 years and been cooking soy sauce chicken (in different way).most of the time i'm upset of the out come..im glad I saw this great video for my reference..and im one of your viewers and subscribers two years now.
Thank you so much.
Thank you to your Mum, Dad and of course yourself for taking the time to upload this video. I am definitely going to try the recipe and method.
Big thank you to your dad for sharing how to make this. Can't wait to get a whole fryer and give this recipe a go.
@MadeWithLau For the end result, the skin of the chicken looks patchy and not too dark, also looks like it's slathered in sauce. Versus the smaller one, the skin is very dark and golden in colour, and uniform - what difference in cooking did you do to achieve the smaller chicken's look?
Is it possible to make this dish in a slow cooker? I have learnt to make so many cantonese dishes. Thank you so much! 🙂
Tip: If you dont have sugar cane you can melt some white sugar in a pan on low medium heat to melt and caramelise, stir regularly and you start to see it melt. Once you dont see and sugar crystals then you’re done. You can pour it on a baking tray to cool. Once its cool crack it into pieces, save some for another time too.
The rock sugar they use is actually not a caramelized sugar, it is a less refined but still semi-refined sugar. Raw > brown > rock / yellow > white in that order. So, just substitute with a bit of brown and a bit of white if you have to. Won't taste identical but it is mainly the glazing effect rather than the taste that gets impacted.
That chicken looks raw to me. I will need to cook longer but I love, LOVE your recipes.
I can't cook, but I cooked this one and it came out bloody lovely, thanks Lau
This is my all time favorite chicken flavors, I can't wait to try to make it. Love the simple step by step recipe.
I’m happy to see you have a sponsee. Your recipes are always good. You make it very easy to follow those instructions. Thank you for sharing your delicious foods with my family.
Thank you so much for the love!!!
Chicken looked delicious but I am curious about the skin color compared to the ones hanging in restaurant. Are those with just more dark soy sauce? or just more skin. thank you.
Love this video. Just a Q on the redness of meat closer to the bone, I was always told there shouldn't be any redness, maybe thats wrong. Looks very tasty and I love soy sauce !
Meats will sometimes have a pink tone near the bone even when OVER cooked, esp near where veins etc were. As long as a meat thermometer registers 165F on the deepest part of meat, it's fine! (The clear juice is technically correct in my experience, but if you're worried about it, just test with a therm.)
@@vivaldi_is_dreaming people especially customer won't like with the redness or they will call it uncooked. and yes this video technique somehow not so good. I'm a good cook and trust me there are better ways to do it rather than this video. sometimes his dad provides with good technique but sometimes aren't and it's ok because Randy himself doesn't even know how to cook. after all UA-cam is just a media for content creator, not really for a professional.
Man, thank you for this comment...I was thinking the same thing...no way the bird is cooked with all that red...
@@pakkagewa4591 You are obviously bias. This is how it's been cook traditionally, same like hainanese chicken rice. Getting the chicken to cook just right is not an easy technique. Customer don't like some pinky colour at the joints area because it is consider uncook? And yet many upscale western restaurants served half cook steak and no customer complaints!!
@@markchan8110 the chicken was way too big. if you want to cook huge chicken like that then you have to use different technique. and even he use any technique I believe he won't be able to pull it off because the way he cooked the chicken was wrong. you can say whatever you want to say but he got it wrong and I won't tell you where did he do wrong. one last thing, do not compare steak to chicken.
Amazing dish I really want to make it, is there a substitute for rice wine?
It's been quite some time since I last had this dish. I do remember my dad stressing that when turning it over half way through cooking, it's important to lift the chicken out of the sauce to drain and resubmerge. His theory was that the sauce that was in the cavity is at a lower temperature, so by draining it, mixes an reheats it evenly so the sauce would cook the chicken more evenly when resubmerged
Thanks for sharing your dad with us, he radiates warmth.
Brilliant tuition from your dad. I recently prepared hainanese chicken rice and as you point out soy sauce chicken is similar. I'm looking forward to trying this. I think the most important thing is not to boil the chicken. Really, just poach it on the lowest possible heat, don't cook it too long and have your ice ready. Anyway...that's what I'm going to do when I do this dish.
I love this style..i try to cook this..thnks for sharing... May god bless u...be safe ..frm manila girl
This is so very well done and the passion your father has for cooking is infectious
This is more like experience as a cook, from what I can tell in the videos, he doesn't have passion for cooking rather it's all ingrained into him because he has been cooking for most of his life. He's very similar to most immigrant cantonese cooks, they are cooks because they have to, not because they want to.
waaahhh mantap Saya suka ayam.di masak.seperti.ini.terima kasih koko.sudah berbagi.resep nys 🙏🙏🙏🙏
Can you please do a video of how to make Peking duck. That would be awesome!!!!!!
Seriously. I love duck, especially Peking for its flavor. Hard to find an actual step-by-step recipe for something amazing.
I am so going to make this. My family will be so impressed. Of course, after a few minutes, l will give credit where credit is do. Your dad.
Thank you, for the demonstration and recipe. 💜 🙋♀️
This is a great channel. Your dad is the Bruce Lee of cooking.
I know you mean well but the Bruce Lee compliments are really dated and stereotypical in my opinion.
Lau
@@Eira436 Hey dude, Bruce Lee is a world hero for ever and always. Consider it an immense compliment if anyone ever uses his great name to describe something good you may have done. Think of it in the same way as someone calling you “Einstein” for displaying intelligence.
Just made this for dinner. Really delish. The flavors really permeate the chicken and it’s soooo tender! Thanks so much!😊
14:35 i see a lot of red.. that part is clearly still raw
Color is not an accurate indication of doneness. Test for 165.
@@convincedquaker it is for rawness... red, esp like that, is clearly raw
It's raw
All you commenting it's raw. You're not Chinese. I grew up eating chicken this way..tender and not dried up. Never been sick.
Wonderful demonstration and explanation !!
Cheers and Thank you 🙂
The only thing I can offer is after the chicken is done, be sure to strain the sauce. You don't want to bite down on a piece of star anise. They are rock hard and never soften,. trust me.
Im gonna try this , looks very nice , great video , love from Denmark.
The quintessential dish. This is what dreams are made of.
Yes!! So good!
Trying this recipe tomorrow! Went shopping for everything today! Thank you for sharing
I find that using chicken purchased from American grocery store have different results vs chicken purchased from a poultry store or the more expensive free range natural chicken that are leaner. IMO, the fatter chicken are more plump and may contain saline solution and has a different taste. The leaner chicken tend to also take on better color from the sauce as indicated from the first head-on chicken in the video with the caramelized skin.
Grandpa, the Master Chef.❤️. Thank you.. Love your cooking.. 😁 👍♥️🙏.. God bless you.. ❤️
When I go Chinese shop they be hanging this type of chicken from da hook , it’s so tasty
The hook**
Meat hooks at a typical BBQ shop.
Yes indeed!
@@xDORANBOLTx OP might be from Hawaii
Omg! I am so hungry after watching this. I really want to try it though. I order chicken like this in Chinese restaurants all the time. Thanks for this video. Wish me luck.
Looks like your dad speaks the same language dialect as my family 👪😃
And this means what ?
@@starseyes2696 it means they have the same dialect😝
It is Chinese New Year right now..and I am making this with the Ginger scallion sauce..and you are correct. Ginger scallion sauce is addictive. It goes on ANYTHING and EVERYTHING
Why does the thumb nail look different than the final item?
Because you are dumb nail.😊😊😊
This is epitomy of exquisite Chinese cuisine! Delicious and healthy. Yummy!