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Please get daddy lau to make an episode about soups. Cantonese love their soups and I'd love to see what daddy Lau has up his sleeves in this department. Just discovered this channel and I'm definitely gonna be making some of these recipes. My grandfather was from Guangzhou too.
From beginning to end, I was salivating at how tender and juicy the chicken looks 🤭. As a 1st gen Canto American who is trying to learn how to cook her favorite foods, Uncle Lau has been my go to for learning all my favorite dishes (like the steamed black bean pork ribs!) and also hearing about ones I've never heard of before! Thank you so much for all the work you do!! 🤗
I just came to say how appreciative I am for this content. Bringing traditional chinese dishes to the masses but also someone like myself, born in the States and was never taught stuff like this. Obviously as families immigrate somewhere they assimilate to the new culture but its so important to remember your roots. This is more than just making good recipe videos.
You have hit on something that everyone can relate to -- memories and family and the glue that holds them together --food -- you have found a platform to make this work and it is. Your life experiences really made you dig down to find your place that incorporates all that truly is important to you. Well done! Not everyone can say this. Never lose your internal compass - your growth will be off the charts! Best always and always watching, enjoying and admiring your work!
又一次要多謝劉師傅分享! 小弟身居英國, 每次睇到你煮菜都令我掛念香港。兩年後於可以返嚟探家人。 祝你一家人身體健康! Thanks Randy and Daddy Lau for sharing. After nearly two years since the pandemic and related travel restrictions, I'm able to return to Hong Kong from the UK for a visit. Thanks for sharing a slice of home with us. All the best to your family!
I wish I knew this during Thanksgiving! I tried to make it the traditional Hakka way and it was too much work (I also didn't know the course salt needed was that big). This would have been a great starting point.
Thank you Randy for the detailed explanation of GALANGAL . This is 1st time I come across this version of "Yim Kook Kai". Thank Chef Uncle Lau for your Generous Heart for sharing the secrets of this dish. And Aunty's Lau for further explanation. Great video.
Thank you for a great content. I just followed your recipe. I much prefer your older format where your dad finishes his cooking in the first part of the video and then you guys do Q and A after. I find it much easier to follow through the recipe without getting interrupted while cooking.
I found a few packets of sand ginger powder that my mum gave me about 10 years ago and didn't know what to do with and I made this dish and it was spot on.
I tend to make white cut chicken by steaming it. One kilogram chicken, wash, dry, marinade with cooking salt all over the skin and inside the cavity, put in the fridge for about 2 hours, then prepare a wok for steaming, take out the chicken, steam for 15 minutes on medium heat, then switch off flame and leave the chicken in the wok covered for about 45 minutes to 1 hour. Start up the flame again for the wok and steam the chicken for another 10 minutes, then switch off flame and again leave the chicken in the wok covered for about 45 minutes. Chicken is now tender and fully cooked, no undercooked parts with some bones still looking reddish from the poaching method. Afterwards, take out the chicken and cut into pieces and serve with ginger and spring onion sauce. Having seen this video, I'm going to try the salt and ginger sauce demonstrated here as another dip.
Wonderful recipe.Papa Lau I am from Singapore and used to doing salt naked chicken the traditional. Al those years ago we still have the black and white mah-cheh in Singapore We were very fortunate to get one from Guangzhou and she was z wonderful cook Soon-cheh ( her name) wiil use a large wok ( used only to fry rock salt) to fry the salt until slightly golden wrap the cleaned chicken , lightly brushed with ginger-juice and xiao-xing wife. Then wrap the whole chicken with sandpaper? , place this on top of the rock-salt and the cover the wrapped chicken with the rest of the salt . I can still remember the smoky flavour of the salt-based chicken! Heaven. The bones were used to make soup...Thank you.Papa Lau..
Decades back there was a cold roast chicken dish my family would enjoy at a local restaurant. It was "off menu", normally a dinner that the restaurant owners/staff would enjoy :) but we talked them into making it available to us as well (they were quite surprised by that). The dish served the chicken whole, not broken down, and it was served on a bed of shredded jellyfish. No idea what the dish was and it's the only place we have encountered :) but this dish appears to come close to it.
There are a bunch of different poached chicken dishes throughout China. White cut chicken is another common Cantonese recipe. In Sichuan they have "mouth watering chicken". There's also the aforementioned Hainanese chicken rice.
This looks exquisite! Good steps and explanations, I love the traditional and authenticity of this recipe. What does stir frying the salt do? Thanks for sharing, this is so inspiring for my own channel. Keep up the great work. Have a great weekend, family time is so valuable & important. James
After making the broth with the bones you can then use that broth to also make hainan chicken rice. I mean this is almost like that just without the rice
I still prefer Bak Chit Gai/Gwai Fei Gai but this is not a bad substitute. The cut up/shredded pieces of chicken we used to dip into flavored spicy salt was great.
I'm so excited to try this recipe. Thank you for sharing. Ever since we moved to Portland from San Francisco Bay Area we've not been able to find my fiance's favorite soy sauce chicken commonly found in Canto barbecue shops. I'm curious if this is a recipe that is possible to make at home, and if so, would love to be pointed to a promising recipe or even better hear from Chef Papa Lau himself! I'd love to give her the taste of home.
Hi, this method of cooking the chicken makes it tender and juicy. Thanks. The problem I have is when making the sauce. The salt doesn't dissolve in the oils. Is there any advice to resolve this problem? Thank you.
I come from a place called Ipoh in Malaysia and we would always buy this to eat! Goes so so well with rice it’s an absolute rice thief. I’m currently studying overseas so I can’t wait to try making this on my own!!
Daddy Lau - Do you know a dish called Mountain Chicken? It is made with a whole chicken stuffed with wild mushrooms. The whole chicken is then covered in dough and baked. The thin crust on the outside is similar to pie crust. I had it around Chinese New Year at a Cantonese restaurant. It is sometimes called Beggar's Chicken.
Hahah... sometimes I'm too tired to think much about my food too. This was excellent! The final, plated dish arrayed as the complete chicken is so pretty. I can't wait to try making this sauce and using this method. It looks very decadent. Thank you Lau family!
Im cooking cantonese or chinese foods too...i got interested...because u share about the history and the cantonese or chinese name..thanks..so amazing...i also started cooking the dishes etc...according what i seen in the video...God blese ur family...
This is great! PSA, if you're looking for this type of chicken, it's sold as gui fei gai at asian grocery stores (at least in the pacific northwest). Love the content!
Thanks for explaining why the salt baked chicken that we ordered on the peninsula didn't seem baked at all. We did not know there is a non-baked version as we were expecting it to be brown and dry when we ordered.
Does Daddy Lau have a good/easy recipe for roast duck? It's the 1 Chinese BBQ item I can not make according to my Hong Kong wife. I can make char siu and siu yook, but not siu gnap.
I'll take Chinese style cooked chicken over western style chicken any day. Even simple poached chicken with a side of oyster sauce for dipping is soooooo good! A good fried chicken however would be a toss up.
Great idea instead of baking and wasting all that salt. However, even being careful with the amount put on the chicken, I found the ratio of salt to sand ginger was too high in the salt and not enough sand ginger flavor (even with a brand new package of the sand ginger). I ended up having to add much more sand ginger to get the flavor I wanted, but YMMV.
supervillain me: mwahaha! you cannot defeat my zombie chicken army! hero: *sniff* is it my imagination or do your soldiers smell delicious? me: ....it's probably the ginger sauce, but yes, they do. mwahahaha!!
Chicken dishes like this all you need is some Chinese vegetables and some clear soup made with the water you cooked the chicken in like Chinese mustard greens or bok choi. In this video it looks like headed bok choi soup and took the bok choi out and played it and had the soup on the side. He has a video showing how to make bok choi soup. The other dish with something brown in it I am guessing may be his Chinese eggplant recipe which he also made a video of. But this chicken dish would pair up with the bok choi soup nicely.
Please please please Can chef recommend a brand of cleaver. I prefer it over others but i lost mine and have not replaced it. The Chinese grocery i bought it from is no longer in business. Thank you.
I don’t think I’ve ever seen a recipe where you had to toast the salt first. I’ve seen them dishes like pho where you toast the various aromatics first but not salt
Yum. Looks tasty. If I use chicken parts, like just thighs, just breasts, just drumsticks, etc. instead of a whole chicken? How should the recipe be adjusted?
I can't tell you about the proportions using parts but I can tell you that poaching the chicken whole tastes a 100% better than using cut up parts. The meat has more flavor, texture and color are better also. The chicken basically cooks in it's own juices when it is whole. I cook a lot of poached chicken and soy sauce chicken and I can tell the difference. I have used parts before on occasion because that's what I had on hand and I had to whip up something for dinner.
@@bubbalo3388 Thanks for your insight. I'm not much of a cook so I thought cooking parts would be easier. I can give it a try to cook a whole chicken, but I don't think I will be able to find a whole chicken with the head, and feet intact. Usually the stores have the heads and feet cut off already. Can you share your recipe for soy sauce chicken? Thanks.
@@mariekeung7187 don't need a chicken with the head and feet. A chicken from an American grocery store will do fine. I personally think Chinese free range chicken that have the head and feet don't taste better than regular chickens that are readily available at a regular grocery store. The Chinese free range chickens tend to be on the tough side I think. As for the soy sauce chicken I just eyeball my ingredients and don't measure. You can find recipes online, just look for one that is pretty basic that doesn't get crazy with a ton of ingredients. All you really need is light soy sauce, dark soy sauce Chinese rock sugar or the brown colored bar sugar and water. Some people add a splash of brandy. But you don't need anything more than that. If you make it and have left over sauce then freeze the rest till you make it again the next time and you can add to it by making like half a batch of new sauce to add to it if you need to. You can probably dial back on the soy sauce as you make new batches to add on to leftover batches.
@@bubbalo3388 You must be one of those great cooks that don't measure anything and just throw ingredients in from experience. LOL. I am not even close to that. I have to measure everything. Ha, ha. Maybe Randy will read my email and have Daddy Lau do a tutorial for soy sauce chicken in the future. Thanks so much for your replies. I appreciate it.
@@mariekeung7187 no problem. Yeah I watched my grandma and she never measured anything and I had to wing everything. Haha! But yeah go ahead and just use cut up at first if you want and if you like the recipe then try a whole chicken next time. If you try this salt recipe you shouldn't have to worry about the recipe being adjusted as the salt sauce is not cooked with the chicken and drizzled on to taste afterwards. The only adjustment would be to shorten the cook time using the cut up chicken parts. I would recommend using just thighs as they are more flavorful and chicken breasts are less forgiving if you overcook them. If you do use breasts then they will be done way before the thighs so you need to pull them out sooner.
P E R S P E C T I V E please! A S P O O N F U L of lard in a dish to be shared with several people is a CAUSE FOR WORRY? ! Seriously, if you have an overall diet of mostly good healthy foods you are on the right path and a tiny bit of lard ain't gonna kill you! I worry more about the fast food, energy drinks, soft drinks and pre-fab food CRAP with long lists of stuff your grandma would never recognize. The fact that that chicken was still lookin at ya says it's REAL FOOD!! Looking forward to trying this with a quality chicken. Will forego the head as that is near impossible to get where I am, and I'm not about to sacrifice my last laying chookie, who is near on 8 years old (getting her some new girlfriends when all this covid shit is over!!)
If there’s no poultry shop where you live, a good option for a whole chicken is a Farmers Market. Typically they’ll have a whole bird that’s butchered that day.
I don’t usually comment or request but damn can you pls teach us how to make deep fried crispy spring chicken with green onions, ginger, and soy sauce? Pls I dont wanna spend $20 on half a chicken anymore 🥺😂
Lard and other animal fats are actually much healthier than vegetable/seed oils! Animal fats are saturated, which means there is very little chance of them oxidizing, whereas seed oils are polyunsaturated and oxidize easily. I know doctors are taught that polyunsaturated oils are healthier, but the evidence doesn't bear this out, and societies with the highest consumption of polyunsaturated oils tend to have higher rates of chronic diseases like diabetes, obesity, heart disease, and Alzheimer's.
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I just log in the link but only shipping in US ? How about Canada ?
If I can't find sand ginger powder, what alternative can I use? How about using the fresh sand ginger? Thanks!
Please get daddy lau to make an episode about soups. Cantonese love their soups and I'd love to see what daddy Lau has up his sleeves in this department. Just discovered this channel and I'm definitely gonna be making some of these recipes. My grandfather was from Guangzhou too.
From beginning to end, I was salivating at how tender and juicy the chicken looks 🤭. As a 1st gen Canto American who is trying to learn how to cook her favorite foods, Uncle Lau has been my go to for learning all my favorite dishes (like the steamed black bean pork ribs!) and also hearing about ones I've never heard of before! Thank you so much for all the work you do!! 🤗
I'm just an older lady living in Midwest now, but I use his recipes frequently. Black bean ribs was a favorite too!
I just made black beans ribs this evening, using Daddy Lau's recipe. Mmmm, so good. Thanks, Daddy Lau!
I just came to say how appreciative I am for this content. Bringing traditional chinese dishes to the masses but also someone like myself, born in the States and was never taught stuff like this. Obviously as families immigrate somewhere they assimilate to the new culture but its so important to remember your roots.
This is more than just making good recipe videos.
From a fellow Cantonese to another, please thank your dad for me for all the home cooked recipes my family is enjoying now. Australia.
Again, I love how your dad has adapted these recipes for home. Thank you because he is a master I know these techniques will work!
Couldn't agree more. It makes a huge difference and you learn alot from Mr. Lau!
Randy, u have such a good relationship with ur dad!!! ❤
You have hit on something that everyone can relate to -- memories and family and the glue that holds them together --food -- you have found a platform to make this work and it is. Your life experiences really made you dig down to find your place that incorporates all that truly is important to you. Well done! Not everyone can say this. Never lose your internal compass - your growth will be off the charts! Best always and always watching, enjoying and admiring your work!
Everything Lau makes looks amazing
I mean salt- baked chicken !Not "naked"...ha ha
I'm so freaking glad you guys are genuine. No agenda in your messages pr any of that nonsense. Love
youtube突然推了呢个频道给我，听到 chef lau 少少的乡音，很有亲切感！食普很多都是经典的菜色~ 真的要支持支持！
好多謝您嘅支持！老衷心祝福您與家人冬至快樂！聖誕、新年平安健康！多謝🙏
nothing like learning a new recipe while i'm in the office on a Monday morning
just like me, sitting in the office not doing my job
Looks absolutely yummy and delicious different and unique recipe.👌👍well prepared.💖stay connected😍Thanks for sharing ❤❤
This is my favorite dish my grandpa used to make. He always had it ready when I would come over. I miss him so much ❤️❤️
Randy, thank your family for bringing these recipes 🙌 They have brought my daughter and I closer!
❤️
I was just talking to my mum about making salt bake chicken and this video came through!! THANK YOU🥰🙏🏻🙆🏻♀️🙆🏻♀️
又一次要多謝劉師傅分享! 小弟身居英國, 每次睇到你煮菜都令我掛念香港。兩年後於可以返嚟探家人。
祝你一家人身體健康!
Thanks Randy and Daddy Lau for sharing. After nearly two years since the pandemic and related travel restrictions, I'm able to return to Hong Kong from the UK for a visit. Thanks for sharing a slice of home with us.
All the best to your family!
唔駛客氣，好多謝您嘅支持與祝福！老劉亦衷心祝福您闔家平安喜樂！節日愉快！
Made this last night turned out really good!! My parents loved it!
I always save the poaching water and use it as stock for porridge or soups further down the road. Thanks for sharing this amazingly simple recipe.
Dad! You have such a lovely family.
This is a delicious dish. My whole family, aunties, uncles.. the whole la familia loves it. Thanks Uncle Lau
祝老劉師傅身體健康家庭幸福 ！
非常感謝您的支持與祝福！老劉亦衷心祝福您及家人平安喜樂！節日愉快！多謝🙏！
I love your family 👪 and the recipes are awesome 👌 thanks for sharing this with us.
I wish I knew this during Thanksgiving! I tried to make it the traditional Hakka way and it was too much work (I also didn't know the course salt needed was that big). This would have been a great starting point.
Yes!! Finally, my favorite chicken dish!! 鹽焗雞
My mouth is watering as I imagine the taste of this dish 🤤
Thank you Randy for the detailed explanation of GALANGAL . This is 1st time I come across this version of "Yim Kook Kai". Thank Chef Uncle Lau for your Generous Heart for sharing the secrets of this dish. And Aunty's Lau for further explanation. Great video.
Thank you for a great content. I just followed your recipe.
I much prefer your older format where your dad finishes his cooking in the first part of the video and then you guys do Q and A after. I find it much easier to follow through the recipe without getting interrupted while cooking.
I found a few packets of sand ginger powder that my mum gave me about 10 years ago and didn't know what to do with and I made this dish and it was spot on.
I like the way he cook the chicken looks good
I like how dad feeds the son!!
Thank-you Mr. Lau, feels like I'm back in time eating my Grandma salt baked chicken in Malaysia,
This is my mom's favorite dish of all time! This is perfectly easy as well, I really wanted to spruce up my poached chicken that I make every week.
I tend to make white cut chicken by steaming it. One kilogram chicken, wash, dry, marinade with cooking salt all over the skin and inside the cavity, put in the fridge for about 2 hours, then prepare a wok for steaming, take out the chicken, steam for 15 minutes on medium heat, then switch off flame and leave the chicken in the wok covered for about 45 minutes to 1 hour. Start up the flame again for the wok and steam the chicken for another 10 minutes, then switch off flame and again leave the chicken in the wok covered for about 45 minutes. Chicken is now tender and fully cooked, no undercooked parts with some bones still looking reddish from the poaching method. Afterwards, take out the chicken and cut into pieces and serve with ginger and spring onion sauce. Having seen this video, I'm going to try the salt and ginger sauce demonstrated here as another dip.
In China here 's powder called "salt baked chicken powder" which was mixed with salt ,sand ginger .It makes it convenient to cook this dish
I’d definitely going to try this one! Thanks for the yummy video as usual!
Wow, that chicken looks amazing!!
That’s a fantastic chicken recipe! Simple and tasty 😋
For a moment there, I read it as Salt Bae Chicken 🤣, but what a coincidence I had this last night!
That should be the name tbh
Wonderful recipe.Papa Lau
I am from Singapore and used to doing salt naked chicken the traditional. Al those years ago we still have the black and white mah-cheh in Singapore
We were very fortunate to get one from Guangzhou and she was z wonderful cook
Soon-cheh ( her name) wiil use a large wok ( used only to fry rock salt) to fry the salt until slightly golden wrap the cleaned chicken , lightly brushed with ginger-juice and xiao-xing wife. Then wrap the whole chicken with sandpaper? , place this on top of the rock-salt and the cover the wrapped chicken with the rest of the salt . I can still remember the smoky flavour
of the salt-based chicken! Heaven. The bones were used to make soup...Thank you.Papa Lau..
Great vid, I subscribe for mom, dad & Cam!!🥰
Decades back there was a cold roast chicken dish my family would enjoy at a local restaurant. It was "off menu", normally a dinner that the restaurant owners/staff would enjoy :) but we talked them into making it available to us as well (they were quite surprised by that). The dish served the chicken whole, not broken down, and it was served on a bed of shredded jellyfish. No idea what the dish was and it's the only place we have encountered :) but this dish appears to come close to it.
There are a bunch of different poached chicken dishes throughout China. White cut chicken is another common Cantonese recipe. In Sichuan they have "mouth watering chicken". There's also the aforementioned Hainanese chicken rice.
This looks exquisite! Good steps and explanations, I love the traditional and authenticity of this recipe. What does stir frying the salt do? Thanks for sharing, this is so inspiring for my own channel. Keep up the great work. Have a great weekend, family time is so valuable & important. James
Learnt a few tricks to day.
After making the broth with the bones you can then use that broth to also make hainan chicken rice. I mean this is almost like that just without the rice
Thank you so much
This dish is Amazing!! Love the salty chicken. ❤️😍⭐️⭐️⭐️⭐️⭐️
Love your channel, wish I did this with my grandma too!
I still prefer Bak Chit Gai/Gwai Fei Gai but this is not a bad substitute. The cut up/shredded pieces of chicken we used to dip into flavored spicy salt was great.
I'm so excited to try this recipe. Thank you for sharing. Ever since we moved to Portland from San Francisco Bay Area we've not been able to find my fiance's favorite soy sauce chicken commonly found in Canto barbecue shops. I'm curious if this is a recipe that is possible to make at home, and if so, would love to be pointed to a promising recipe or even better hear from Chef Papa Lau himself! I'd love to give her the taste of home.
Hi, this method of cooking the chicken makes it tender and juicy. Thanks. The problem I have is when making the sauce. The salt doesn't dissolve in the oils. Is there any advice to resolve this problem? Thank you.
I come from a place called Ipoh in Malaysia and we would always buy this to eat! Goes so so well with rice it’s an absolute rice thief. I’m currently studying overseas so I can’t wait to try making this on my own!!
This is not salt baked chicken.
This is hand shredded chicken with sar keung as dipping sauce.
Daddy Lau - Do you know a dish called Mountain Chicken? It is made with a whole chicken stuffed with wild mushrooms. The whole chicken is then covered in dough and baked. The thin crust on the outside is similar to pie crust. I had it around Chinese New Year at a Cantonese restaurant. It is sometimes called Beggar's Chicken.
是的，有乞丐雞這個菜，可惜我還未食過。非常感謝您的支持！老劉衷心祝福您與家人健康快樂！節日愉快！
hong doi is such a big boy now!! this is so much more simply that I think! will try to make this!
東江鹽焗雞係好有名，原來係源自於廣州東江飯店。Will follow the instructions to try. Thank you very much for the recipe.
非常感謝您的支持！老劉衷心祝福您及家人平安吉祥！節日愉快！
Hahah... sometimes I'm too tired to think much about my food too. This was excellent! The final, plated dish arrayed as the complete chicken is so pretty. I can't wait to try making this sauce and using this method. It looks very decadent. Thank you Lau family!
Sometimes?🤣😉
Im cooking cantonese or chinese foods too...i got interested...because u share about the history and the cantonese or chinese name..thanks..so amazing...i also started cooking the dishes etc...according what i seen in the video...God blese ur family...
Guardò questo video è mi sembra di mangiare i stessi piatti che preparava il mio padre che era di Canton .Grazie
Dimsum chicken feet please ...next!!!
Learn to cook and learn canto at the same time 🤭❤️
How opportune! Bought some chicken quarters, yesterday. Will give this a try! 😋
I love to try this dish 1 day!!
your videos are getting better and better. this is very technical but your dad made it less intimidating! 👏
Oh my gosh… new cooking project!!!!
This is great! PSA, if you're looking for this type of chicken, it's sold as gui fei gai at asian grocery stores (at least in the pacific northwest). Love the content!
everyone wants their 'sook sook' to be this guy!
Thanks for explaining why the salt baked chicken that we ordered on the peninsula didn't seem baked at all. We did not know there is a non-baked version as we were expecting it to be brown and dry when we ordered.
Even proper salt baked chicken isn’t brown and dry
Can chef Lau teach us how to make hainan chicken please?
Can you use ginger powder to substitute shar ginger ?
Please make an episode for 滑蛋牛肉飯!
Lol that ending 😂😂😂
Great chicken！ The baby is 😊
Does Daddy Lau have a good/easy recipe for roast duck? It's the 1 Chinese BBQ item I can not make according to my Hong Kong wife. I can make char siu and siu yook, but not siu gnap.
I love you guys!
I'll take Chinese style cooked chicken over western style chicken any day. Even simple poached chicken with a side of oyster sauce for dipping is soooooo good! A good fried chicken however would be a toss up.
Please make Chinese style beef stew so I can surprise my Chinese mother in law
Your dad didn't get the elbow bump 😂. So cute
劉師傅好介紹，我呢啲煮食唔叻嘅人都可以試吓
好多謝您嘅支持！老劉祝福您闔家平安喜樂！節日愉快！
Hi , can I substitute sand ginger with normal ginger powder ?
What can be an alternative to sand ginger powder? I can’t find any in our supermarket here. :(
so, how much oil do you need to use for the stir fried salt?
can i sub sand ginger powder with galangal powder? hard to find over here.
Great idea instead of baking and wasting all that salt. However, even being careful with the amount put on the chicken, I found the ratio of salt to sand ginger was too high in the salt and not enough sand ginger flavor (even with a brand new package of the sand ginger). I ended up having to add much more sand ginger to get the flavor I wanted, but YMMV.
Wahhhhh....hou sik ah 👍💖
Chicken goat cow liver also taste great
supervillain me: mwahaha! you cannot defeat my zombie chicken army!
hero: *sniff* is it my imagination or do your soldiers smell delicious?
me: ....it's probably the ginger sauce, but yes, they do. mwahahaha!!
如果無沙薑 請問會唔會有其他可代替呢？
非常感謝您的支持！沙薑粉味道較特別，我未試過其他代用品。對不起。老劉祝您及家人平安快樂！節日愉快！
好正呀！
好多謝您嘅支持！老劉祝福您及家人健康平安！節日快樂！
May i ask yer dad, what the difference between the east river salt baked chicken and the hakka one?
What are those other dishes? I want to know what to pair this chicken dish with.
Chicken dishes like this all you need is some Chinese vegetables and some clear soup made with the water you cooked the chicken in like Chinese mustard greens or bok choi. In this video it looks like headed bok choi soup and took the bok choi out and played it and had the soup on the side. He has a video showing how to make bok choi soup. The other dish with something brown in it I am guessing may be his Chinese eggplant recipe which he also made a video of. But this chicken dish would pair up with the bok choi soup nicely.
刘师傅您好！
盐焗鸡正呀👍👍👍👍
您好！老劉衷心祝福您及家人健康快樂！節日愉快！
Hallo d chicken 6 lb +_ 2.7 kg ?? Thankyou
Please please please
Can chef recommend a brand of cleaver. I prefer it over others but i lost mine and have not replaced it.
The Chinese grocery i bought it from is no longer in business.
Thank you.
I don’t think I’ve ever seen a recipe where you had to toast the salt first. I’ve seen them dishes like pho where you toast the various aromatics first but not salt
Stir fried salt with boiled chicken, yum! 😆
@@finnafishfl Poached. It’s not the same thing.
@@ProfX501 probably way better than any chicken I've ever cooked yet I still find the idea and look of it funny.
Yum. Looks tasty. If I use chicken parts, like just thighs, just breasts, just drumsticks, etc. instead of a whole chicken? How should the recipe be adjusted?
I can't tell you about the proportions using parts but I can tell you that poaching the chicken whole tastes a 100% better than using cut up parts. The meat has more flavor, texture and color are better also. The chicken basically cooks in it's own juices when it is whole. I cook a lot of poached chicken and soy sauce chicken and I can tell the difference. I have used parts before on occasion because that's what I had on hand and I had to whip up something for dinner.
@@bubbalo3388 Thanks for your insight. I'm not much of a cook so I thought cooking parts would be easier. I can give it a try to cook a whole chicken, but I don't think I will be able to find a whole chicken with the head, and feet intact. Usually the stores have the heads and feet cut off already. Can you share your recipe for soy sauce chicken? Thanks.
@@mariekeung7187 don't need a chicken with the head and feet. A chicken from an American grocery store will do fine. I personally think Chinese free range chicken that have the head and feet don't taste better than regular chickens that are readily available at a regular grocery store. The Chinese free range chickens tend to be on the tough side I think.
As for the soy sauce chicken I just eyeball my ingredients and don't measure. You can find recipes online, just look for one that is pretty basic that doesn't get crazy with a ton of ingredients. All you really need is light soy sauce, dark soy sauce Chinese rock sugar or the brown colored bar sugar and water. Some people add a splash of brandy. But you don't need anything more than that. If you make it and have left over sauce then freeze the rest till you make it again the next time and you can add to it by making like half a batch of new sauce to add to it if you need to. You can probably dial back on the soy sauce as you make new batches to add on to leftover batches.
@@bubbalo3388 You must be one of those great cooks that don't measure anything and just throw ingredients in from experience. LOL. I am not even close to that. I have to measure everything. Ha, ha. Maybe Randy will read my email and have Daddy Lau do a tutorial for soy sauce chicken in the future. Thanks so much for your replies. I appreciate it.
@@mariekeung7187 no problem. Yeah I watched my grandma and she never measured anything and I had to wing everything. Haha! But yeah go ahead and just use cut up at first if you want and if you like the recipe then try a whole chicken next time. If you try this salt recipe you shouldn't have to worry about the recipe being adjusted as the salt sauce is not cooked with the chicken and drizzled on to taste afterwards. The only adjustment would be to shorten the cook time using the cut up chicken parts. I would recommend using just thighs as they are more flavorful and chicken breasts are less forgiving if you overcook them. If you do use breasts then they will be done way before the thighs so you need to pull them out sooner.
P E R S P E C T I V E please! A S P O O N F U L of lard in a dish to be shared with several people is a CAUSE FOR WORRY? ! Seriously, if you have an overall diet of mostly good healthy foods you are on the right path and a tiny bit of lard ain't gonna kill you! I worry more about the fast food, energy drinks, soft drinks and pre-fab food CRAP with long lists of stuff your grandma would never recognize. The fact that that chicken was still lookin at ya says it's REAL FOOD!! Looking forward to trying this with a quality chicken. Will forego the head as that is near impossible to get where I am, and I'm not about to sacrifice my last laying chookie, who is near on 8 years old (getting her some new girlfriends when all this covid shit is over!!)
Ho mei do!
My grandparents make this almost every night
If there’s no poultry shop where you live, a good option for a whole chicken is a Farmers Market. Typically they’ll have a whole bird that’s butchered that day.
I don’t usually comment or request but damn can you pls teach us how to make deep fried crispy spring chicken with green onions, ginger, and soy sauce? Pls I dont wanna spend $20 on half a chicken anymore 🥺😂
Excellent cooking skill,but too long ads
Lard and other animal fats are actually much healthier than vegetable/seed oils! Animal fats are saturated, which means there is very little chance of them oxidizing, whereas seed oils are polyunsaturated and oxidize easily. I know doctors are taught that polyunsaturated oils are healthier, but the evidence doesn't bear this out, and societies with the highest consumption of polyunsaturated oils tend to have higher rates of chronic diseases like diabetes, obesity, heart disease, and Alzheimer's.