♨️ The Stir Fry Masterclass (西蘭花炒鷄)
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- Опубліковано 12 тра 2024
- Click here to access our free video lesson on how to cut twice as fast (and prevent injuries!) club.madewithlau.com/cut-twic...
Watch Daddy Lau teach us how make chicken & broccoli stir-fry. You can follow the steps for this recipe for countless other meats & veggies for a quick and delicious stir-fry!
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👩🍳 JOIN THE CANTO COOKING CLUB 👩🍳
Develop the intuition and foundation to cook Cantonese food with exclusive classes from Daddy Lau!
Join the club: bit.ly/3wAyy4Y
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🍴 RECIPE + INGREDIENTS🍴
Check out our blog for an adjustable list of ingredients and step-by-step videos:
madewithlau.com/recipes/chick...
🙏 SUPPORT OUR CHANNEL 🙏
If you enjoy these videos and want to support us being able to continue creating content for many years to come, we’d love for you to consider becoming a patron of Made With Lau.
/ madewithlau
👋 CONNECT WITH US 👋
/ madewithlau
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🍳 COOKWARE WE USE/LOVE 🍳
- Electric Burner: geni.us/electricburner
- Gas Burner: amzn.to/3OJJ68q
- Non-Stick Wok: geni.us/nonstickwok
- Carbon Steel Wok: geni.us/carbonsteelwok
- Non-Stick Pan: shrsl.com/305jb
- Carbon Steel Pan: shrsl.com/305j9
- Stainless Steel Skillet: shrsl.com/305j8
- Cookware Set: shrsl.com/305j7
- 8 Quart Pot: shrsl.com/305j6
- Cookware Collections: shrsl.com/305j5
- Pan Protector: shrsl.com/305j0
- Carbon Steel Seasoning Wax: shrsl.com/305iz
🔪 KNIVES WE USE/LOVE 🔪
- Dad's 40 year old Chinese Chef Knife: geni.us/dadschefknife, geni.us/Vtjn
- Chef Knife: shrsl.com/305is
- Santoku Knife: shrsl.com/305iu
- Starter Knife Set: shrsl.com/305iw
- Sharpening Stone Set: shrsl.com/305iy
👨🍳 KITCHEN ACCESSORIES WE USE/LOVE 👨🍳
- Magnetic Knife Strip (storage): shrsl.com/305j3
- Cutting Board: shrsl.com/305j2
- Instant Read Thermometer #1: geni.us/bluetooththermometer
- Instant Read Thermometer #2: geni.us/wirelessthermometer
- Food Scale: geni.us/ourfoodscale
🍜 DAD'S SPECIAL INGREDIENTS 🍜
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil: geni.us/bPkD
- Handcrafted Soy Sauce: bit.ly/handcrafted-soysauce
- Light Soy Sauce: geni.us/h5GrZ
- Light Soy Sauce (Handcrafted): bit.ly/premiumlightsoysauce
- Dark Soy Sauce: geni.us/VIgg0
- Dark Soy Sauce (Handcrafted): bit.ly/premiumdarksoysauce
- Rice Cooking Wine: geni.us/ZHJK
- Premium Oyster Sauce: bit.ly/gfoystersauce, geni.us/BplS8
- Chili Oil: geni.us/DX1vm
- Hoisin Sauce: geni.us/lmBz0
- Chicken Bouillon: geni.us/2Eu7CU
- Shaoxing Cooking Wine: geni.us/M93Zer
Options for Vegetarian Oyster Sauce
- geni.us/evyhI
- geni.us/nf17
Options for Gluten Free Oyster Sauce
- bit.ly/gfoystersauce
- geni.us/C9ABB
Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
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⏲ CHAPTERS ⏲
00:00 - Soak broccoli
00:35 - Prepare chicken
03:17 - Prepare aromatics
04:14 - Cut broccoli
06:06 - Create sauce & slurry
06:39 - Blanch broccoli
09:01 - Stir-fry chicken
10:39 - Stir-fry everything
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💛 OUR FAMILY 💛
Learn more about the Lau family, and why we started this channel + blog:
madewithlau.com/family
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🎵 OTHER CREDITS 🎵
Produced by Randy Lau
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music - chll.to/49e6fa9c
Copyright Chillhop Music - chll.to/4ca8cc15
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 ✌️
Your daughter going straight for the broccoli. So much a testament to Daddy Lau’s flavors and cooking skills. Cheers.
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 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!
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.❤❤😊😊😊
Enjoy watching a master chef perform his craft.
This was the first time I actually made a chinese recipe and it actually tasted like food from a restaurant.
I’m so impressed with how clean Daddy Lau can keep his sleeves 😁
I joined and subscribed because I love how easy and simple your dad teaches us.
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. ❤🍜🍛🍱🥘🧆🍤🍚🥬🥢❤
Real cooking teaching video, I can learn a lot of Cantonese dishes here. Thank you Chef Lau😊
Love watching Lau’s cooking techniques! 😋
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 ❤🎉
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!
Thank you so much for all your videos, they have really inspired my Chinese cooking! And I love seeing all the family too ❤
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 😊
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.
Great recipe, love your dad😊
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 🇳🇱
Im so hungry😋 please give me a bowl of steam rice I can finish the whole plate of broccoli stir fry chickens..yam yam👍😄
What a lovely family and cutie Miu Miu too! 😊
Hoping you will eventually publish a cook book with all the delicious recipes from your channel
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.
The father&son high-five after the taste test 🥲👏🏼 God Bless your family
Good skills ❤
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 😂
This is a classic dish my mom would make. Though sometimes substitutions were made if the we didn’t have broccoli.
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?
Great recipe, thanks. Though wouldn't it be easier to mix the marinade before putting the chicken in the bowl?
stir frying is really not that hard once you know the basics. The best thing about stir fry is that you can add and include any veggies or meats you want to have a healthy diet.
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
Awesome recipe chef, please show Hokkaido spicy meso ramen recipe and chicken paitan ramen recipe please
how do you disinfect your board after cutting the chicken up?
Second time watching your videos. I just subscribed. Can you ask your father a question... What's the best substitute for wine.
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?
where can i buy a wok like daddy lau?
do you have to season the wok? if so how?
Which wine do we use, rice or shaoxing? I went to your website for the details but unfortunately it doesn't say which.
really need to learn Chinese😎
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！
Your dad is amazing
what about cooking using the wok hei? does your father use at home?
Is there a downside to adding more sauce?
Are you guys still in the Bay area?
Where can I buy the knives you use in all your recipes?
In the description box!
@@decemberclouds thank you
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
Did Cam enjoy?
Very good video, can I get a comment heart?
jevv tube is punishing us with adds
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! 😳🙄🤷♀️