I have followed a lot of Dad’s recipes, all have come out FANTASTIC. He is an amazing cook,as well as a compassionate Human Being. So glad I have found him years ago! Blessings on your Family! Cheffy Dave
So many tips and tricks missed by most, achieved through years and years of preparing food with pride...don't keep tomatoes in the can due to rust, add some oil to the chicken to give it a gloss...priceless! 😊
Basic food hygiene, easiest way to get Staphylococcus A. Every chef should learn proper food storage practice before they're allowed to cook for the public.
@@IainBru Every Chef is well trained in food storage and bacterial growth. Unless you’re using the word Chef loosely to describe anyone with a frying pan.
Hmmm I never thought to make char sui chicken. Going to do this now. Also, I love watching your videos not only for the Cantonese style food but to hear your dad speak Cantonese. I was never very fluent (much to my parents’ chagrin) and feel like I will lose what I do have through non-use.
9:29 Increasing oven temp from 385F to 390F doesn't seem significant. But if I have to guess, I suspect Daddy Lau wanted to ensure the oven cycles on when the chicken goes back in to maximize the crispy skin. 4:35 Speaking of skin: "He only wants to eat the skin." Bears do the same thing with salmon. It's the best part. The kid knows what's up.
1) What is the Chinese name for the ground bean sauce? I never find anything in my Asian market with that name. 2) Where do you find those tiny shallots? Where I live, shallots are the size of small onions! 3) Every time I watch one of your videos I am always smiling at the end. 🙂
Chinese product brand name like LEE KUM KEE Chilli 🌶️ Garlic Sauce, Black Bean Garlic 🧄 Sauce, and Hoisin Sauce is also very good for marinades, too 👍👍👍👍👍👍
I followed your recipe. The only difference was i marinated it for 48 hrs. It tasted so good that I threw the entire pan of chicken up into the air and it turned into sunshine. 🍗 🌞 🙏🏾
Good basic recipe as usual, but I disagree with salt making prolonged marinating result in a tougher protein. I have marinated large quantities for as long as three days. I also disagree with the suggested finishing time and temperature for dark meat. It is true what you said about the collagen and the connective tissue. An internal temp of 200-205 degree Fahrenheit is the normal desired finishing temp for connective tissue, unless of course you use sous vide or do a low and slow roast at 170 degrees for a longer period of time. I'm assuming his expertise is based on mass restaurant production. Char siu is one thing I have been making for over 50 years. Usually pork, but also turkey and chicken. I did catering many decades ago and would usually make 250 pounds of protein per batch. This recipe is a pefect base recipe to start with if you're new to making char siu. Thank you for sharing.
I’ve left Char Siu pork marinated for longer than 24 hours and found it notably drier that shorter marinades. I can’t speak to Char Siu chicken, and I’m no caterer or chef, just my personal experience. I’d guess the composition of the marinade, the marinade to meat ratio, and a number of other factors might determine the outcome just as much as time, though.
I’d say you can skip it if you don’t like Chinese cooking wine or alcohol. Personally I enjoy very few alcohols, but I always include Chinese cooking wine in recipes because that matches the flavour profile I remember.
Billion dollar insight to max profits, salary increase & charity donations via monetisation in industries, movie, gaming, anime and thesis. Culinary thesis. Max bosses profits and chefs productivity by making and selling Chinese wok with three wooden stick handles. The left and right handle sticks are short and higher up. The middle handle stick is longer and lower down. This allow physically weaker chefs (women, teens, elderly, or experienced chefs with physical impairments) to cook a larger quantity or quickly with new techniques. This also assist physically strong chefs to cook larger quantities with a much larger wok as they are able to use two arms and hands to hold the left and right handles to flip the heavier wok with dexterity and skill. Separate business opportunity to make and sell display Chinese wok with double dragon heads or one dragon and one phoenix head dual handles.
Join the Canto Cooking Club: bit.ly/4dG2Pjl
Get the full recipe: madewithlau.com/recipes/char-siu-chicken-drumsticks
Watching your family being happy makes me happy.
Production quality and ease of actually making the recipe is so good. Made With Lau team is really fantastic thank you for sharing the recipe.
Thanks
Thank you. Your father is a treasure. Love to just watch him cutting with a cleaver (incredible). Have a nice day.
Love to see the granddaughter totally happy with Grandpa's chicken. She looks like she is all in enjoying.
Did you see their face?
Tbh we chinese culture Don't like kid fooling around on dining table
No discipline
@@notsocoolright8852 bruh don't speak for all Chinese lol I bet younger parents won't care about this too much
@@kennytcxx99 that's f up white people culture
I love to watch your dad’s cooking . Explains well. With you doing the translation.👏
I have followed a lot of Dad’s recipes, all have come out FANTASTIC. He is an amazing cook,as well as a compassionate Human Being. So glad I have found him years ago! Blessings on your Family!
Cheffy Dave
The way your dad said Costco, so simple but so endearing to hear for all us millennial Cantonese kids with older parents 😭❤️
I usually cook chicken wings with Yuet Wo (悦和) char siu sauce. Following this recipe save me from buying pre mixed char siu sauce.
This looks amazing!🤩😋
Thank u, Lau Family🙏💕
This is great! Love made with Lau!
很感謝劉爺爺的分享，也很喜歡看一家人的互動，很有愛😊ps 最愛叉燒，還有雞髀，yayyy 🎉
I particularly appreciate the little tips such as drying the drumsticks before marinating, and the different temps for dark vs white meat.
Such beautiful family! ❤️ Chicken looks amazing delicious 😋
So many tips and tricks missed by most, achieved through years and years of preparing food with pride...don't keep tomatoes in the can due to rust, add some oil to the chicken to give it a gloss...priceless! 😊
They taught us that in culinary school!! I always have a stash of small plastic containers!!
Basic food hygiene, easiest way to get Staphylococcus A. Every chef should learn proper food storage practice before they're allowed to cook for the public.
@@IainBru Every Chef is well trained in food storage and bacterial growth. Unless you’re using the word Chef loosely to describe anyone with a frying pan.
Appreciate the weekday prep advice. I think my kids will enjoy this one.
Soooo making this for my meal prep!
在香港生活壓力大都唔敢生，看到你們兩代同堂真係好幸福
Wow ! This is Very delicious Thank you so much Lau sifu I loved ❤❤❤ !
Hmmm I never thought to make char sui chicken. Going to do this now. Also, I love watching your videos not only for the Cantonese style food but to hear your dad speak Cantonese. I was never very fluent (much to my parents’ chagrin) and feel like I will lose what I do have through non-use.
Made this the other day and a big hit with the family. I prefer using white pepper because of the texture
PLEASE MAKE A VIDEO ON MAKING TRADITIONAL CHINESE CHA GUO!!
9:29 Increasing oven temp from 385F to 390F doesn't seem significant. But if I have to guess, I suspect Daddy Lau wanted to ensure the oven cycles on when the chicken goes back in to maximize the crispy skin.
4:35 Speaking of skin: "He only wants to eat the skin." Bears do the same thing with salmon. It's the best part. The kid knows what's up.
My grandchildren will LOVE this!!!
1) What is the Chinese name for the ground bean sauce? I never find anything in my Asian market with that name.
2) Where do you find those tiny shallots? Where I live, shallots are the size of small onions!
3) Every time I watch one of your videos I am always smiling at the end. 🙂
2) Where do you live? I’m in Alberta, Canada and the shallots here look like the ones in the video.
Ground bean sauce looks like "tau cheong"
I already made a few recipes from daddy Lau.
I will try this one for sure 😋❤👍🏾
We're looking to make a fish filet with creamy corn sauce! Ever since we left NY it's been impossible to find. Does your dad know how to make it?
What temperature to use for air fryer and can you cook 芋頭炆腩 thanks 👍😊
8:25 Looks like same temp as the oven 385F but 30mins.
I would love to see a Mooncake video one day how to make it
❤ Love the Cantonese !
Chinese product brand name like LEE KUM KEE Chilli 🌶️ Garlic Sauce, Black Bean Garlic 🧄 Sauce, and Hoisin Sauce is also very good for marinades, too 👍👍👍👍👍👍
I didn't have bean sauce but I substituted it with Miso. That worked just as well
This is the classic food in my house barbecue sauce chicken is one of my favorite
If I don't have garlic salt, but I have just garlic powder n just salt, how much garlic powder and salt should I use instead?
Equal amounts? He used very little. I skipped the salt because it's already salty enough with the other ingredients.
Garlic salt is generally a 3 (s) to 1 (g) ratio. So think something like for every tsp of garlic salt is 1/4 tsp of garlic powder and 3/4 tsp of salt
@@rainzerdesuSo, did you mean to say “3 (s) to 1 (g)”?
@@estherpettigrew3042 yea my bad i was too busy worrying that my g might be confused with grams that I put it wrong
Oh this is incredible
What style Chinese cooking wine for this one. I've noticed that this is nearly always overlooked in the recipes which are using cooking wine
I followed your recipe. The only difference was i marinated it for 48 hrs. It tasted so good that I threw the entire pan of chicken up into the air and it turned into sunshine. 🍗 🌞 🙏🏾
Good basic recipe as usual, but I disagree with salt making prolonged marinating result in a tougher protein. I have marinated large quantities for as long as three days. I also disagree with the suggested finishing time and temperature for dark meat. It is true what you said about the collagen and the connective tissue. An internal temp of 200-205 degree Fahrenheit is the normal desired finishing temp for connective tissue, unless of course you use sous vide or do a low and slow roast at 170 degrees for a longer period of time. I'm assuming his expertise is based on mass restaurant production.
Char siu is one thing I have been making for over 50 years. Usually pork, but also turkey and chicken. I did catering many decades ago and would usually make 250 pounds of protein per batch. This recipe is a pefect base recipe to start with if you're new to making char siu. Thank you for sharing.
I’ve left Char Siu pork marinated for longer than 24 hours and found it notably drier that shorter marinades. I can’t speak to Char Siu chicken, and I’m no caterer or chef, just my personal experience.
I’d guess the composition of the marinade, the marinade to meat ratio, and a number of other factors might determine the outcome just as much as time, though.
I can't find ground bean sauce in uk? What can be used as a substitute please? Or is it the same as black bean sauce? Ty
Definitely not the same sauce. Will definitely change the taste. Don't do it.
Would I be able to follow the same ingredients/recipe for chicken thighs?
I would say yes! In fact, any cut of chicken would work. I’d just adjust the cooking time for the thickness of the cut.
I am 💙 the bi-lingual - not that I understand a word your dad says; still 💙it and the translation too♥
細佬仔快高長大，阿叔未見老哦，健康！
用氣炸鍋調交幾多度？
Could it be used on other types of meat? Have this been served in the restaurant?
I was wondering that to......I just love how they dont answer us but want the views......typical.
Is there an alternative ingredient to the alcohol? Or can I skip it?
I’d say you can skip it if you don’t like Chinese cooking wine or alcohol. Personally I enjoy very few alcohols, but I always include Chinese cooking wine in recipes because that matches the flavour profile I remember.
delicious
👍🏻👍🏻👍🏻👍🏻🙏🏻🙏🏻🙏🏻
Missing Links. 😂
劉爸爸是否傷了左手？復原了未有？
5791 Hessel Hollow
First!
Billion dollar insight to max profits, salary increase & charity donations via monetisation in industries, movie, gaming, anime and thesis. Culinary thesis. Max bosses profits and chefs productivity by making and selling Chinese wok with three wooden stick handles. The left and right handle sticks are short and higher up. The middle handle stick is longer and lower down. This allow physically weaker chefs (women, teens, elderly, or experienced chefs with physical impairments) to cook a larger quantity or quickly with new techniques. This also assist physically strong chefs to cook larger quantities with a much larger wok as they are able to use two arms and hands to hold the left and right handles to flip the heavier wok with dexterity and skill. Separate business opportunity to make and sell display Chinese wok with double dragon heads or one dragon and one phoenix head dual handles.
Stop Asian hate!
Please support some local farmers instead of Costco, please
Racist!