🍗 How a Chinese Chef cooks Chicken Thighs (煎雞扒)!
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- Опубліковано 11 тра 2024
- Watch Daddy Lau teach us how to make pan-fried chicken thighs! This is the perfect recipe for a quick weeknight dinner that also happen to be the best chicken thighs I’ve ever tasted. Seriously.
🍴 RECIPE + INGREDIENTS🍴
Check out our blog for an adjustable list of ingredients and step-by-step videos:
madewithlau.com/recipes/pan-f...
- If you're scared of getting splashed with hot oil when pan-frying, you can use a oil splatter screen, like this one: amzn.to/43QZQzc
👩🍳 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/42tK8ZV
WATCH MORE
More Chicken Recipes: • 🤤 Chicken Wings: The C...
Popular Vegetable Recipes: • 🥦 How a Chinese Chef C...
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👋 CONNECT WITH US 👋
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🍳 COOKWARE WE USE/LOVE 🍳
- Electric Burner: geni.us/electricburner
- 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.
#chickenrecipe #chickenrecipes #chinesechicken #chinesechickenrecipe #chickenthighs #cookingathome #chinesechef #chinesecooking
🔗 LINKS MENTIONED 🔗
America's Test Kitchen: • How to Make the Best O... , • The Ultimate Air Fryer...
The Woks of Life: • How to Debone Chicken ...
ArnieTex: • Debone Chicken Thighs ...
Cooking with Chef Dai: • Easy way to debone and...
USDA: www.ars.usda.gov/ARSUserFiles...
Eat Simple Food: • Pan Fried Boneless Ski...
Low Carb Recipes with Jennifer: • Oven Baked Boneless Sk...
Kitchn: www.thekitchn.com/the-best-bu...
⏲ CHAPTERS ⏲
00:00 - Start preparing chicken
00:43 - On chicken thighs
01:46 - Debone & trim chicken thighs
03:00 - Prepare marinade
04:10 - Cut aromatics
04:54 - Marinate chicken thighs
05:58 - Coat chicken thighs
06:57 - Heat the pan & tips
08:27 - Add oil & start pan-frying
11:09 - Add aromatics
11:33 - On cooking wine
13:16 - Add final seasoning & reheating
💛 OUR FAMILY 💛
Learn more about the Lau family, and why we started this channel + blog:
madewithlau.com/family
🎵 OTHER CREDITS 🎵
Produced by Randy Lau, Grace Phan-Nguyen
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/3OXCyUj
Get the full recipe: madewithlau.com/recipes/pan-fried-chicken-thighs
Cool channel I appreciate the effort you took to subtitle everything really well. I love to learn cooking from normal people who grew up with a different culture.
233457😂❤🎉😢😮😅😅😅😅😅😅
F.U.
@@granddaddy_funk that dude is not "normal people".
@Artumbre E. Elumani ∴ Supernal Things do you speak English? Please translate what you wrote.
"When you young people get home from work" -- that really warmed my heart! It genuinely feels like he cares about us. I love that.
...it's even better in Cantonese: "When you youthful friends (of mine) get home..." 😄
It would be true if most young people now only want to work from home or work at all. 🤣🤣
@@goodguyausaw that is even better! Thanks for the translation.
@@GracieSpacecadet You're welcome Gracie! I definitely think Grandpa Lau meant you btw ☺
He’s here for the sole purpose of earning some money.
Mate, your dad is an absolute, dead set legend... This just popped up randomly in my feed and I will now fall down the Daddy Lau rabbit hole for more amazing stuff!
thank you for the kind words!! hope you enjoy going down the rabbit hole :) excited to share with you!
Ditto!
Same here!
❤❤❤❤ DITTO!!!😊
agreed! daddy lau is an OG !!!! protect him at all costs!
I love how you are documenting your father's talent. It is the utmost form of familial respect. And for us, the viewers, his knowledge is priceless. Thank you so much!
As a canto speaker who lives away from home atm, its so refreshing and nostalgic hearing a cooking recipe in chinese, it's like watching my dad cook
Tell your dad he's doing a great service to humanity!!
This recipe is INSANE. So good. I have spent many recipes that take 3 times as long that don’t even come close to all of the different characteristics this dish has. Bravo. The wine step at the end is absolutely key. You can really pick up how it effects the dish
I've watched hundreds, maybe thousands, of cooking videos and this one is in my top ten all time. Thank you so much for producing this video and thank you Chef Lau for sharing his expertise with the world!
The best thing is he did not use the oven at all
@@user-ff2bb5ml7x What's wrong with using an oven?
wasting the energy and time.@@whatdothlife4660
I executed this dish tonight to what I felt was a mediocre fashion, and it was one of the best chicken dishes I have ever had. And so much brilliant knowledge explained in the video!
Although I can’t understand what the dude is saying, as I’m from the UK, I could listen to him tell us what to do all day! Thanks guys 😊
最近發現左呢個Channel，好中意劉爸爸去一路煮一路解釋點煮，令我諗翻起自己爸爸嘅感覺。仲有廣東話同繁體字真係好有親切感，希望你地可以一直咁拍落去！
好多謝您嘅支持！我地會繼續努力。老劉祝福您闔家健康快樂！
This is one of the most wholesome family cooking videos I've seen. Especially seeing the simple yet valuable knowledge being passed down to a new generation. ❤ Thank you for this feel good yet informative and educational video today.
I hate everyone trying to say wholesome in every comment
@@Justmebeingme37It is very wholesome though isn’t it?
Sugar is used u clown
Where is the "family" element? I see an older man cooking.
@@EMILYHERRERA Umm .. did you miss the parts where the father and son are working on this together? Or the part where they're all enjoying this meal at the family dinner table?
Your dad's insights and tips are just amazing. They turn affordable meals into feasts. Please send my gratitudes to him for showing us so many useful things. Greetings from Montreal.
I love the authenticity and honesty in this video. No edits or smart video effects makes it so refreshing. Family cooking is always the best. Thank you very much.
The inclusion of the whole family just makes this so much more interesting. Nicely done! 🙂
Man I know it's unlikely that anyone involved in the making of online food videos are really truthfully saying that whatever is contained in it is the best thing they've ever tasted, but this actually might be the best chicken preparation I've ever had. Thank you for sharing this.
Just made this as a novice cook and it turned out beautifully. I did make some changes:
-I added some crushed chili powder, red pepper flakes, and a little bit of paprika in the sauce, for just a bit of spice.
- I also didn't have oyster sauce, so I made do with a little more soy sauce
-Didn't have any wine, but I did have rice wine vinegar. I substituted that for the cooking wine and added a bit more sugar to compensate the extra bitterness.
Even with those changes it was great!
Great video!
So you changed the recipe entirely. Well done!
@EMILYHERRERA that's a good thing, there experimenting and seeing what they like
I made this dish tonight and it was delicious! The directions were impeccable and easy to follow. This is a testament to what a great cook and teacher your father is. Thank you for sharing!
Evening out the thickness of the cut is genius! Your father does everything with meaning.
Your Dad was having the best time there -- cooking & passing along the Chef secrets ☺👍🏼
Dude, I never had much contact with my Dad as a youngster. Having Daddy Lau teach techniques and the recipe is such an enrichment. I enjoyed the family dinner setting at the end, as if I was part of your family too.
Trauma dump
Dad's a Boss with that knife! Loved the way he cut the ginger on an angle
Dad Lau is dropping some real nuggets of wisdom here. Loved that he explains everything like why he moves the chicken around, and which side to marinate first. You can also tell he really loves cooking. What a legend. Going to try this recipe soon - thanks for the tips, from Scotland!
I've seen a lot of cooking videos and this is by far one of my top ten becasue your father expalins the nuances in cooking like adding the wine and covering it to keep it moist versus cokking it without wine and covered that would make it dry. He also has a great presence. Please thank him!
This channel is such a great resource - Chef Lau is a library of knowlege and I am so grateful he has decided to share it with the world.
The first step by step of this process with explanation for something that I have messed up for years. Your father is a gift. Thank you.
I love, love, love this channel. It’s so family oriented. The recipes look amazing.
This chef teaches techniques, not just Chinese cooking!! ❤
Yes. And the theory behind what's being shown. This man really understands why he does what he does.
Thank you for sharing this man with us in such a masterful fashion. You asked all the questions I would want to know. The fact that this is your dad is extra awesome and I’m crying laughing at how you draw out his awesome character.
“I can use the stainless steel more aggressively!” Lol I love this man.
I’m so glad I clicked on this video. I found an instant new subscription.
I love the detailed explanations of the WHY behind each step. I'm a 29 year old that doesn't have many cooking skills, remembering why each step is important helps me to become a more innate cooker. Thank you for this high quality video
I have been cooking seriously at home for almost 10 years and your dad just showed me how to make bone in thighs work (de bone, butterfly and most importantly cross cut them)
Thanks Daddy Lau!
I've been frying/grilling my thighs all wrong; it makes so much sense to cut them like that.
Now I know why my pan frys always end up burning😮 Thank you Lau family; always on point with the 'why' and 'how'❤
Man watching this truly breakdown into that we are all the same but in our own unique way to us. Your mom and dad’s interaction reminds me so much of my parents… genuine it’s what we all need
I just made this for my wife. She thinks I’m some super cool now 😂. Amazing stuff !
Papa Lau’s knowledge of cooking technics is outstanding! Thank him for sharing all his long life-earned knowledge with us!
Ya turns out this guy is Chinese Bill Nye
You are congratulating a man for using sewer oil in his fryer
@@yokotaashi Bill Nye is a fraud Daddy Lau is the real deal..
@sammicoporsammicopor a totally inappropriate comment, fool!
The subtle techniques to cook the chicken thighs are 🔥🔥🔥such a talented chef!!
I made this tonight after discovering this channel yesterday. Excellent flavor, I forgot to turn down the heat when starting the chicken so the skin side was a little over cooked. Will definitely follow for more recipes and cooking tips.
Grandma's pretty good at asking and answering questions!
When I watch your dad cook, I know it’s going to be a treat.
Thank you so much for this recipe. I made this for my grandmother and she said it was the best chicken she has ever had! Truly amazing
I have just done this. This is a great recipe. Wife and kids ate it all! Saved the bones , made a broth and used it to make the rice to eat it with the chicken thighs. Thank you!!
Made this tonight, it was very good! In the future I may cut the added salt down/out and just rely on the soy sauce, but the flavours overall were excellent. I love the family dynamic, and how clear the instructions are! The heating of the pan before adding oil is a trick I'll use in the future. Thanks so much!
Your family is so inspiring. Thanks for sharing such techniques. Its always best to hear it from our elders!
Made with Lau....made with love. Really appreciate how your dad thoroughly explains each step of the cooking process. You can't go wrong if you follow his instructions. I would love to sample his hand.
I think his hand would be pretty tough. Maybe marinating in soy and shaoxing and cornstarch might help.
I learned so much from this video!! Thank you for creating this video, cooking with your Father, the family time truly touched my heart. More blessings and life to your awesome family!! I can smell it thru the computer for real!!
I made this last night, and I just had the leftovers for lunch today. It's absolutely gorgeous.
I didn't have any fresh ginger or garlic so I used ginger paste and garlic puree - still came out amazing.
I found it odd that it tasted so citrus-y considering there is no citrus in the recipe - it was subtle. It added to the flavour without overpowering it.
I will definitely make this again -- thank you, Chef Daddy Lau!
Chef Lau really gives so good cooking tips and advices that you don't hear anywhere else, it's crazy. And although he is a chef he always makes sure that he keeps everything so uncomplicated bc it seems like knows that ppl really don't want to fuss around too much when it comes to everything cooking related. Very much appreciated!
I stumbled across this video. It was wonderful to watch your dad cooking & listen to him describe the process. My parents & older brother who were born in China are now gone. I don't hear the Chinese Taishan language spoken anymore. I wasn't fluent anyway, understood more than I could speak, but even that was limited after I moved away from home. My mom spoke to us in Chinese & we answered back in English. My dad split on speaking to us in Chinese & English since he was more assimilated into American culture. That was growing up in America for us. Anyway, it was delightful for me to be able to understand at times what your father said. It reconnected me with my family. Thank you!
Yeah, it's really sad how so many Chinese parents never spoke Chinese to their kids. A lot of my Chinese American friends don't speak a lick of Chinese.... and now they all wish they did. It's a great way to lose your sense of identity and community. Which I guess is the point with a lot of Chinese parents.... they seem to want their kids to "assimilate" by erasing their cultural background. I don't agree with it...
I am forever grateful that my parents sent me to Chinese school every weekend and I spoke to them in Cantonese all through my life.
That being said, Mandarin is very important to know if you want to be part of the Chinese community and speak to other Chinese people. I am currently taking lessons in Mandarin. So if you ever feel like you wish to reconnect, a great first step would be to take classes!
@@user-tz9jh6pv2j Thank you for your comments. Yes, I think it was very common for immigrant parents to want their children to assimilate into American culture and blend into their adopted country. Sometimes us kids felt torn between the old ways my parents knew and then growing up as a first generation Chinese American.
It was very smart of your parents to keep you immersed in the Chinese language, both in the weekend school and household conversation. It is something that I can really appreciate now but didn't recognize the value of at the time.
Kudos, also, to you for taking Mandarin since it is completely different than Cantonese to my ear and might as well be Japanese! 🙂
Best video. I am Cantonese too. Love the way the video was presented. Your dad cooking is simple, basic and yet the dishes he cooks taste so yummy. I have tried a few of his dishes n now I am hook to his cooking. 👍
Lovely family too. God bless.
So simple, perfect flavor layering technique. Shows that cooking can be flavorful while still being easy to do.
Your father still looks like the photo on your website of him as a young man. He really hasn’t aged. Must be all that great Chinese home cooking, fresh ingredients and of course, love in his life. Thanks for inspirational and educational videos.
Came across this randomly last night and cooked it tonight I was so excited after watching the video. Was the best first pan fried chicken I've ever made! Thank you! I can't wait to cook my next recipe with you 🎉
This has become one of my family favorites Mr. Lau, it is so good!! Thank you…❤
I just discovered this channel and I’m so excited. I absolutely love getting the chance to see your dad prepare the recipe.
Hello from Malaysia!
Been watching your videos since the pandemic and learnt how to cook Chinese food at home with your dad's clear and simple instructions. Thank you.
My family has the same surname, with exactly the same Chinese character. But instead of being Cantonese, we are Hokkiens originally from Fujien Province, China. And although Hokkien is the family's mother tongue, we all speak Cantonese.
So good of you to put on visual record your dad's skill and experience as a Chinese chef. Not just as a legacy for your family but for all of us Chinese diaspora.
Gam Xia, Dor Jie, Xie Xie ❤
Watched this channel for the first time, really enjoyed the format...so well done....subscribed....so awesome you are helping your Dad share his knowledge with us all....we all benefit ❤
Watching you I feel so calm and inspired. I've cooked from scratch when young homemaker and now in my 80's looking for more simple ways. I loved watching Joyce Chen and Julia Child and now you. Thank you for your generosity in making these recipes and instructions printable. I will enjoy making this and bbq ribs I watched and printed earlier.
I love seeing the kids grow up....and the food....I can't wait to try this one!
I fried 3 thighs with gluten free panko and 2 with cornstarch, my fam likes the panko breading better. We all liked the flavor of this dish and I really like how easy this is too make. It is going to be our regular from now on.
Always enjoy your dads cooking! He has so much knowledge and I appreciate his tips for making it easy! Love watching your family and the loving dynamics of all of you.❤️🇺🇸
Awesome! My dad is from Hong Kong, he is an awesome chef but lacked the patience to teach me everything. Your dad loves to teach. I love it.
I love watching and learning from people with so much knowledge. It's amazing to watch. I will be trying this for sure. It looked amazing.
Aw i smile every time i watch the lau videos❤ not sure if it's the toisan thing or Cantonese thing,the fiesty tone and "of course you have to/of course you can't" tone part is just like i'm watching my grandpa nagging at us about not knowing this or that basics😂
Yes, he kind of reminds me of my Dad with the Toisan thing :)
I love your channel! Your father is a master, and well deserving of documentation. The video production is perfect, and you always ask the perfect questions to ensure the audience is following along. Well done.
I've always followed like 80% of this prepwork when cooking meat for Chinese cooking but still picked up some really useful tips such as patting dry prior to marinading and also mixing some cooking wine into the marinade rather than just for the deglazing portion. Thanks, will definitely incorporate this stuff into regular cooking going forward for a splatter free experience!
It seems a simple dish, but there are so many little things you can do to to make it taste the best. Thanks for sharing the knowledge!
I liked it when Uncle Dad said “Da da da da!” When opening the lid to present his masterpiece ❤️
ginger, soy sc, cooking wine, corn starch and choosing the dark meat make it really similar to karaage, the Japanese fried chicken (where they use mirin instead of shaoxing wine). I can tell this dish will be amazingly tasty from Mr. Lau marinade. especially the addition of onions at the end, genius!
yep jpnese uses mirin
I just this dish this morning because we are night shift nurses and it was great! Thank you so much for really going in the the reasons why you do certain things like starting it on high heat and then turning down befor adding the chicken. It’s little tricks of the trade that are the best!!!! My wife said she loved it so GREAT JOB. You made me look cool! Lol
Turned out great. The white pepper is going to be a great addition to my kitchen. The crisp was perfect, the chicken was so juicy and the alcohol at the end really does make a difference. I just learned to add alcohol at the end of bbq dishes. Opens up the flavours for a beautiful finish.
Made this for the family the other day - the flavor was so wonderful we are still talking about it. Thank you Daddy Lau, you are a treasure! Would like to see your recipe for sauteed fish fillets with vegetables. Thank you so much.
I love this channel so much, your father is such a master chef and also a master teacher. I also love the in-depth explanations of the food science and the lovely view of your adorable family around the table. ❤
Love the way you share this all togethet. Gives much more authenticity
Just incredible. I love his skill and passion. I made this tonight and turned out great. Added a little bit of sesame oil to the marinade too. Worked a treat!
already had chicken thighs defrosting in the fridge and came across this - i replaced the cornstarch with flour but the chicken still turned out delicious! thanks for sharing 😍
I can't describe how excited I am to try this way of making pan fried chicken. I have a very strong feeling that this will be my go to pan fried chicken recipe
I just made this and it was *phenomenal*. The flavor was delicious, like something from a restaurant, and the crispiness was unreal, like nothing I've ever made before. The meat stays so tender and moist, too. My two boys really loved it; this will become a staple in my house.
Man's a legend with his skills and simplicity!! Hope I can train under him someday 🙏🏻
I made these yesterday, and these thighs might just be the single best chicken dish I've ever cooked. I modified the recipe to use less salt (I'm hypertensive) and I didn't have oyster sauce, and it still came out outrageously delicious. Easily my new favorite way to eat chicken thighs, and possibly other cuts, I'll have to experiment to know for sure. :) Thank you, Daddy Lau and fam!
With so many comments, and so many views, you'll probably never see this comment; nonetheless, I just want to say that your family is beautiful, and your cooking tutorial and narration is excellent!
The food LOOKs amazing!
I am an Italian American and me and my friend Sal of 48 years, enjoy cooking Italian food. I also cook some Chinese dishes at home, like Shrimp with broccoli in the white sauce.
I enjoy eating chinese cooking. I can't wait to try this recipe. I wish you all the best that life has to offer, and much JOY and PEACE.
Thanks for sharing.
God BLESS all of you.
You're Dads dishes are really good and I'm pretty sure for those who wants to learn how to cook can easily follow them I work in HK decades ago and I enjoy Chinese food and last thing you're also helping you're Dad on how to translate his Chinese language good teamwork I live your Dads dishes easy to follow yummy😊😊😊😊😊😊😊
I have been cooking for so many years and I obviously still have much to learn. Amazing video. Thank you!
I saw this video yesterday & made this today and it was very very nice. It was light and tasty. Thank you very much. I WILL be making more and trying your other recipes. Just to say I found the instructions you gave very precise & clear. All the best to you and your family.
Thanks for this and all the other recipes. Your dad's kind nature and happiness when he cooks and serves his family just make it all the more enjoyable to watch.
Thank you for showing us the right way to cook foods without putting them into oven, and no fancy cookware.
This man knows what hes doing and thanks for elaborating so much on the reasons for doing certain things. Most people just say to do things while cooking and either dont why or just dont give a reason
omg thats how my dad cooks them. Its one of the best dishes to have with rice and onions!
it's SO GOOD! one of my favorite easy recipes :)
I've never been so captivated as I watch someone prepare a dish. Your dad is an amazing chef and teacher.
A blessing!
Wow. So many excellent cooking tips in one video! Can’t wait to try this recipe - thank you!
Having tried several of the recipes from this channel myself, this dude can COOK! Love the videos, guys. I never run out of new ideas thanks to channels like this.
he is amazing, i think he was a chief for over 50 years. so that help a lot
Your father's a food artist.thank you for the recipe😊😊
I love that you have found a way to honor your fathers love of cooking, and all of his work and skills learned in a life time. You and your entire family then gets to share, learn, and eat delicious food. Your great grandchildren may then be able to keep up these family traditions by watching these videos. I do not speak any language besides English, and so don't understand your father, but he has a very nice voice, and I like the way he speaks. He seems kind and practical.
What blessing growing up with such boss in the kitchen
Skin on, boneless thighs are my favorite. So versatile and difficult to ruin. Now, I just go back to ginger scallion noodles, and I am good. Thank you Daddy Lau. 😊
Though removing the bone isn't too much work, I just wish more places world just sell it prepared!
@@ardeitleoir In HK the frozen meat shops have frozen skin on deboned chicken thigh and leg in one piece imported from Brazil.
Just made this recipe today and it was delicious! Every time I make one of your recipes it always taste AMAZING and everyone loves it. The chicken was juicy and well seasoned and the sweetness of the onions complimented the chicken so well. Love how you always explain the reasoning behind the cooking techniques and ingredients like the cooking wine and cornstarch.
And you are beautiful and smart.
I thought I knew how to fry chicken, but there's so many informative tips in this video that most cooking videos don't explain. Thanks so much!!
I chanced upon this ever since moving out of my parents place. Really love listening to Uncle Lau's explanations to everything. And thanks Randy for asking all the right questions, and imparting history bits and pieces.
U can really tell Uncle Lau really loves his craft. Especially that last bit.... "de de de denngggg" when he proudly lifts the lid to show us his final product.
Such beautiful children and a wholesome, wonderful family steeped in a love of their culture and unity as a clan. Daddy and Mummy Lau have created an amazing legacy together. 💕
I want to try making this this weekend. I had no idea when using a stainless steel pan to prevent sticking, I should heat up the pan first before adding oil! Thanks for the tip!
I learned that technique about a year ago, and threw away most of my aluminum/ Teflon pans. Now it's all cast iron, stainless steel and a carbon steel wok in my house. All pans that will last for generations. I couldn't be happier.
I made these for my family last night, and they were AMAZING, even though I had to substitute regular soy sauce (shoyu), and Mirin for the Shaoxing as our local store didn't carry them. Either way, the recipe was spot on from your recipe link, and I thank you and your family for sharing these gems with the world!!!
Check your local Chinese food market. The variety of soy and cooking wine are much better
@@Jmike12345 Thanks Mike, I found the right stuff on Amazon...
@@Jmike12345 Using the right shoyu and the right cooking wine makes all the difference in the world, this chicken is off the charts good, same recipe for pork too, you just have to tenderize it before you marinate it. SO GOOD!!!
I followed this recipe the other week and it was so good!! Thank you for sharing these recipes with us 😊
This guy makes me so happy....love this channel