I spent 40 years in the the food industry, owning several businesses. Your fathers' skill and knowledge are invaluable. I respect him in the highest of ways. I always look forward to your videos. Peace be with you all.
I was so happy to see you encourage your child to always say thank you. I can honestly say that is so rare where I live nowadays, and it always grates on my nerves when parents don't do that. Getting old!
The way he cut the carrot I've never think of it before. That's a good way to cut carrot to presentable size and shape without many odd piece. Thank you for showing it!
Thank you so much Mr Lau for not only the recipes, techniques, but, more importantly for how to shop and pick the best vegetables. I can not express our gratitude for allowing us to copy your dishes during these difficult times to feed our familiar stretching our food source with healthy dishes tasty meals good for all ages 2-100. I never never wasted a penny following you and your wife's advice. Kind blessings 2 all.❤❤😊😊😊
Please tell your family how much I adore the conversations and interactions at the family dinner table. While I am humbly thankful for your Fathers skill, and often refer to his cooking skills to hone mine, and YOUR amazing ability to produce a video (I’m sure time consuming) all while telling an interesting story of history, food and culture, the Gathering of family to eat together is priceless and becoming a lost tradition. A Bloopers Video cut from prepping, cooking, eating and of babies interactions would be delightful. ❤🍜🍛🍱🥘🧆🍤🍚🥬🥢❤
Newbie subbie and love this channel! The love, tradition, comfort, and peace around food. The baby is just too precious and is ethos all the way! Can't wait to go back and watch previous videos as well as see new ones. Thank you for sharing ...
I probably knew everything here already from previous experience / other videos, but I don't care - these are always a joy to watch. And now I'm hungry again.
I look with a lot of respect how your dad is cooking and with passion he talks about how to prepare ❤ I miss my dad already more then 20 years and he also was a great chef owner of a Chinese restaurant 🙏 I see your dad and I respect him verry much 🙏 Iam a mix Chinese🇭🇰🇳🇱 Greetings from 🇳🇱
I love watching the videos and learning your father seems like such a good guy and just awesome to be around and listen and learn. Ive copied numerous recipes and loved everyone of them. Keeo up the great videos!!
I love watching Made with Lau, I'm a Singaporean Cantonese, and I love all the dishes your dad has made, and I actually follow some of your dad's cooking method and it is delicious! If there is a chance, I would like to meet the real master 😊
This helped me make my best stir fry yet. I used different vegetables (2 kinds of mushrooms instead of broccoli) but followed the chicken prep, aromatics and sauce instructions and it was a big hit!
I love stir fry, there are so many combinations you can do. Any meat, any veggies, and I like to add nuts, like cashews. No one taught me how to do it. It was all trial and error. But watching this video, I realized I was on the right track all along, and my stir fry skills are pretty good.
Stopping at my favorite Asian market, and making this tonight! Would you say using a carbon steel wok over a standard frying pan is optional, or essential?
i just made Chinese Menudo... classic daikon stew meat tendon in pressure cooker but I added tripe and other bits at my local Mexican market. It's great if you want to be economical and tendon is a bit pricey, the tripe and other menudo meats worked great.
I’m looking forward to making this, but please tell us, what kind of cooking oil and cooking wine does your family use? I looked on the website and didn’t see specifics. Thank you so much.
At the 11:00 mark I noticed Chef Lau had some charred bits of food on the utensil - that made me feel so much better about my cooking! I always feel like my utensil gets all gummy when stir frying chicken like that
This was very soothing to listen to and watch! Also fun to see where my family's cooking traditions are similar to or different from yours. Our slurry starch is usually uh....dou fun? Tapioca starch? Instead of cornstarch. I'll have to try the "mix on the side first technique," I tend to drizzle everything in on top of the meat to eyeball proportions aha, though luckily the tapioca starch doesn't tend to clump. I like that you and your dad explain why you do things, like mixing by hand so the marinade goes into the meat more. Also huh, I'm used to cheuk veggies (and meats) briefly in boiling water, but I haven't done the go laang ho step after - is the only reason for doing it to stop the cooking process from residual heat before you do more cooking at the final stage? If I skipped the cold water would it make sense to add those veggies later in the stir fry process so they don't overcook? 🤔
Great video. During the blanching process, you do not need to add oil. It does nothing for the product once its removed. If you want more oil, add it during the frying step. Try sesame oil for this.
It has pieces that look like prongs that the round bottom fits perfectly into. Small pots will probably have an issue fitting on the portable stove due to how far apart the prongs are spaced, but larger pots or pans would fit fine on top of the prongs. Conversely, you can purchase round rings to fit over a flat stovetop for woks
I disagree on the nonstick wok comment that daddy lau made, but not for the same reason. If the wok is nonstick, it should NEVER be exposed to high heat. Using high heat on a nonstick cooking vessel will ruin the nonstick surface. Purchasing a nonstick wok is an oxymoron. A wok is meant to experience high heat, but one that can't handle high heat is not something I would waste money on.
Why three persons squashing together? Should have sitting like the arrangement before which was more comfortable for viewers' visual balance and your comfort. Just a suggestion.
Whats with the forced subtitles? Its too distracting for me and I cant enjoy watching it anymore. Please give us an option to turn it on or off at our request
Not sure if I enjoy the back story in between the cooking process. It kinda distracted the cooking part, and I feel like the video dragging too long and loose the patients for keep watching the video.
Join the Canto Cooking Club: bit.ly/4bSBN7Y
Get the full recipe: madewithlau.com/recipes/chicken-stir-fry
I spent 40 years in the the food industry, owning several businesses. Your fathers' skill and knowledge are invaluable. I respect him in the highest of ways. I always look forward to your videos. Peace be with you all.
Peace to you too GrandpaGii ✌️
I was so happy to see you encourage your child to always say thank you. I can honestly say that is so rare where I live nowadays, and it always grates on my nerves when parents don't do that. Getting old!
The way he cut the carrot I've never think of it before. That's a good way to cut carrot to presentable size and shape without many odd piece. Thank you for showing it!
I've been wondering how they cut it like this for so long... so simple.
Enjoy watching a master chef perform his craft.
Real cooking teaching video, I can learn a lot of Cantonese dishes here. Thank you Chef Lau😊
Thank you so much Mr Lau for not only the recipes, techniques, but, more importantly for how to shop and pick the best vegetables. I can not express our gratitude for allowing us to copy your dishes during these difficult times to feed our familiar stretching our food source with healthy dishes tasty meals good for all ages 2-100. I never never wasted a penny following you and your wife's advice. Kind blessings 2 all.❤❤😊😊😊
Your daughter going straight for the broccoli. So much a testament to Daddy Lau’s flavors and cooking skills. Cheers.
I joined and subscribed because I love how easy and simple your dad teaches us.
I’m so impressed with how clean Daddy Lau can keep his sleeves 😁
Please tell your family how much I adore the conversations and interactions at the family dinner table. While I am humbly thankful for your Fathers skill, and often refer to his cooking skills to hone mine, and YOUR amazing ability to produce a video (I’m sure time consuming) all while telling an interesting story of history, food and culture, the Gathering of family to eat together is priceless and becoming a lost tradition. A Bloopers Video cut from prepping, cooking, eating and of babies interactions would be delightful. ❤🍜🍛🍱🥘🧆🍤🍚🥬🥢❤
Love watching Lau’s cooking techniques! 😋
This was the first time I actually made a chinese recipe and it actually tasted like food from a restaurant.
This is seriously one of the best channels.
JUST finished making this for my mother & she is LOVING it!! Thank You Lau!!
This is awesome! Learning so much. Thank you!
Made this tonight and it was fantastic. The velveting is a revelation.
What a fantastic channel. You've taught me so much.
Tremendous! Thank you
Thank you so much for all your videos, they have really inspired my Chinese cooking! And I love seeing all the family too ❤
Chef lau thank you for teaching us. It easy to follow your cooking step by step instructions. Very helpful.
Newbie subbie and love this channel! The love, tradition, comfort, and peace around food. The baby is just too precious and is ethos all the way! Can't wait to go back and watch previous videos as well as see new ones. Thank you for sharing ...
I always learn something from every video! Thank you so much!
I tried and it’s delicious! Thanks for sharing !
This is awesome!!!
I probably knew everything here already from previous experience / other videos, but I don't care - these are always a joy to watch.
And now I'm hungry again.
Loved this! Great demonstration and lovely family! Thank you
I look with a lot of respect how your dad is cooking and with passion he talks about how to prepare ❤
I miss my dad already more then 20 years and he also was a great chef owner of a Chinese restaurant 🙏
I see your dad and I respect him verry much 🙏
Iam a mix Chinese🇭🇰🇳🇱
Greetings from 🇳🇱
Always appreciate the Cantonese written pronunciation. Thank you😊
I made this tonight and wow! 🤯
Blown away by the new textures and flavors Daddy Lau's method produced! 😍🥦
THANK YOU!!
Cooked this following Lau's recipe. ❤❤❤. Taste so good & so simple
First time watching "Made with Lau" videos.. already won me over, subscribed, liked, and watching a second video after this comment.
I love watching the videos and learning your father seems like such a good guy and just awesome to be around and listen and learn. Ive copied numerous recipes and loved everyone of them. Keeo up the great videos!!
Amazing ❤
Great recipe, love your dad😊
What a lovely family and cutie Miu Miu too! 😊
Thank you Uncle Lau! You helped me make a delicious dinner!
Thanks so much mr. Lau!! Made this and hubby said its my best dish so far ❤🎉
I love watching Made with Lau, I'm a Singaporean Cantonese, and I love all the dishes your dad has made, and I actually follow some of your dad's cooking method and it is delicious! If there is a chance, I would like to meet the real master 😊
This helped me make my best stir fry yet. I used different vegetables (2 kinds of mushrooms instead of broccoli) but followed the chicken prep, aromatics and sauce instructions and it was a big hit!
Your dad is amazing
I'm learning so much from your father.....
Your tips on how to properly stir fry vegetables and meats are so useful. My stir fry dishes are going to be so much better now! 🥕
Just tried making this at home and I think that might be the best stir-fry I've ever had
I love stir fry, there are so many combinations you can do. Any meat, any veggies, and I like to add nuts, like cashews. No one taught me how to do it. It was all trial and error. But watching this video, I realized I was on the right track all along, and my stir fry skills are pretty good.
Good skills ❤
Stopping at my favorite Asian market, and making this tonight! Would you say using a carbon steel wok over a standard frying pan is optional, or essential?
Im so hungry😋 please give me a bowl of steam rice I can finish the whole plate of broccoli stir fry chickens..yam yam👍😄
i just made Chinese Menudo... classic daikon stew meat tendon in pressure cooker but I added tripe and other bits at my local Mexican market. It's great if you want to be economical and tendon is a bit pricey, the tripe and other menudo meats worked great.
I’m looking forward to making this, but please tell us, what kind of cooking oil and cooking wine does your family use? I looked on the website and didn’t see specifics. Thank you so much.
The father&son high-five after the taste test 🥲👏🏼 God Bless your family
At the 11:00 mark I noticed Chef Lau had some charred bits of food on the utensil - that made me feel so much better about my cooking! I always feel like my utensil gets all gummy when stir frying chicken like that
Hoping you will eventually publish a cook book with all the delicious recipes from your channel
This is a classic dish my mom would make. Though sometimes substitutions were made if the we didn’t have broccoli.
how do you disinfect your board after cutting the chicken up?
This was very soothing to listen to and watch! Also fun to see where my family's cooking traditions are similar to or different from yours. Our slurry starch is usually uh....dou fun? Tapioca starch? Instead of cornstarch. I'll have to try the "mix on the side first technique," I tend to drizzle everything in on top of the meat to eyeball proportions aha, though luckily the tapioca starch doesn't tend to clump.
I like that you and your dad explain why you do things, like mixing by hand so the marinade goes into the meat more.
Also huh, I'm used to cheuk veggies (and meats) briefly in boiling water, but I haven't done the go laang ho step after - is the only reason for doing it to stop the cooking process from residual heat before you do more cooking at the final stage? If I skipped the cold water would it make sense to add those veggies later in the stir fry process so they don't overcook? 🤔
Loved the videos. What oil is used in the wok to cook fried rice?
Awesome recipe chef, please show Hokkaido spicy meso ramen recipe and chicken paitan ramen recipe please
Great video. During the blanching process, you do not need to add oil. It does nothing for the product once its removed. If you want more oil, add it during the frying step. Try sesame oil for this.
do you have to season the wok? if so how?
Great recipe, thanks. Though wouldn't it be easier to mix the marinade before putting the chicken in the bowl?
Which wine do we use, rice or shaoxing? I went to your website for the details but unfortunately it doesn't say which.
The holy grail of stir fry videos....
What is your wok set up? Been wanting to buy one but I don’t know what to buy for the heating part. What do you use?
I always see in western TV shows, kids hate to eat broccoli. But in Asian families, or at least mine, kids always ask for broccoli dishes 😂
where can i buy a wok like daddy lau?
Looks great but wheres the MSG!? Nice video and instructions.
really need to learn Chinese😎
L❤VED how Dad Lau said "Well, OF COURSE it's Hot"!!😂😅
Second time watching your videos. I just subscribed. Can you ask your father a question... What's the best substitute for wine.
what about cooking using the wok hei? does your father use at home?
劳叔叔， 看起来很好吃。
非常感謝您的支持！老劉㊗️您同家人健康快樂！
Where can I buy the knives you use in all your recipes?
In the description box!
@@decemberclouds thank you
Some people - like me - think that stir fry cooking must be “quick and easy”… its not! Lesson learnt!
Is there a downside to adding more sauce?
Just like to know if the kids can eat the food with Chinese wine? Apparently not all wine is evaporated during stir frying.
Are you guys still in the Bay area?
Only use the orange part of the carrots.
Very good video, can I get a comment heart?
Did Cam enjoy?
How is it possible that a wok with a round bottom stand even on such a burner? Am I not seeing something?
It has pieces that look like prongs that the round bottom fits perfectly into. Small pots will probably have an issue fitting on the portable stove due to how far apart the prongs are spaced, but larger pots or pans would fit fine on top of the prongs.
Conversely, you can purchase round rings to fit over a flat stovetop for woks
I had to add more sugar to the sauce as it was too salty for my taste. Next time I will use less salt.
Text is hard to read
I disagree on the nonstick wok comment that daddy lau made, but not for the same reason.
If the wok is nonstick, it should NEVER be exposed to high heat. Using high heat on a nonstick cooking vessel will ruin the nonstick surface. Purchasing a nonstick wok is an oxymoron. A wok is meant to experience high heat, but one that can't handle high heat is not something I would waste money on.
Daddy Lau > Nigel Ng/Uncle Roger
Why three persons squashing together? Should have sitting like the arrangement before which was more comfortable for viewers' visual balance and your comfort. Just a suggestion.
Whats with the forced subtitles? Its too distracting for me and I cant enjoy watching it anymore. Please give us an option to turn it on or off at our request
You must be new here. They've always been around.
Not sure if I enjoy the back story in between the cooking process. It kinda distracted the cooking part, and I feel like the video dragging too long and loose the patients for keep watching the video.
Appreciate the Skill set of your Father, shame you commercial it ... Sad.
And if he didn't upload it here you would never have had the pleasure of seeing it, so... even more sad.
What’s wrong with you?? People have to live! 😳🙄🤷♀️