Great, i keep my wing tips after cutting up my chicken wings in the freezer, now i'm going to make this now for my combo chow mien tonight. cheers nsw central coast
I feel like you're a Chinese person that knows how to write the sound and pronounce chow 'mien' correctly. In south africa, everyone pronounces in chow 'main'!
TheExtreme Chook It means BOTH "umami" and "fresh", depending on the context. When used alone, the character tends to mean "umami" more often in modern Chinese. We normally add "新 （xin)" before 鲜（xian) if we want to say "fresh".
Hi, I'm born and raised as a Chinese in Malaysia. 我能够利用华语来沟通， 你们行吗？请别质疑我的想法，那是很没有礼貌的行为。鲜的意识就是新鲜，这是一个缩写发，就如是“是的”,我们都习惯了利用“是”。 So kids, before being `commentators`and using your so called 'self-learned' Chinese, please understand the term you are trying to comprehend.
《老子》第六○章：「治大國若烹小鮮」、《禮·內則》冬宜鮮羽。 你說這個「鮮」是新鮮，還是生魚? 《蜀都賦》：「割芳鮮，飲御酣。」 你說這個「鮮」是新鮮，還是美食? 《詩經·鄭風》終鮮兄弟、《禮·中庸》民鮮能久矣。 你說這個「鮮」是新鮮，還是稀少? I doubt your statement based on knowledge you lacked. So KID, before claiming yourself being able to communicate in Chinese and teach others what a Chinese word means, PLEASE DO KNOW WHAT IT MEANS.
The accomplishments of this guy is impressive. I mean he's a lawyer...may not be practising anymore but that's one of his qualified professions. How many cooks/chefs out there are/became hugely successful in their alternative profession as a result of a cooking competition not many I guess. And I am talking about recognition, commercial, and international success.
Actually probably most could if they had the desire. The skills it takes to go thru law school, medical school or any post grad science degree is applicable to all pursuits if the individual chooses to pursue a second with the same fevor as the first
what has always amazed me about chinese cooking is how some of the dishes pack so much damn flavor even sometimes without being overly seasoned or robust in color (of course chinese cooking is often still be super flavorful and has dark sauces). The best simple vegetable dishes I've eaten had a clear sauce, which I realize might have been a result of reducing a splash of this stock after being stir fried. I've also heard some higher end restaurants strain the juice out of the aromatics or simply reserve seasoned oil when cooking a dish, which leads to a milder flavor with a more pristine presentation.
Ok now i have those wonderful clear chicken stock in my fridge, but no recipe for using it. Are there suggestions? I havn't found a suggestion from Mr Liaw in the Video. *smiles* Maybe he is so kind to produce a Video for the chicken Stock.
Love your tall pot - great video, did not know about using only chicken and water - thx for all the info you shared - would love a 'chicken feet' stock instructions and benefits - cheers from Canada
Chicken feet contain a lot of gelatin, which is what makes chilled stock "set", and lends dishes that you use the stock in a smooth, silky mouthfeel that doesn't come from fat.
japanese clear stock is basically dashi .They're very clear.Just put some kombu sea weed and bonito flakes in boiling water for a minute and you'll get a clear golden dashi stock.
I make my chicken, beef and pork stock this way too. The only difference is that I don't drain the first part of boiling, and I do not put a lid on, so the stock won't start boiling hard. My dogs and cat love these stocks (my cat hates vegetable flavor in the stock)
Hi Adam. Love the video & will be doing it your way from now on.. I feel this is the best way to keep it versatile. Pls do recommend a good stock pot & what to look for to buy a good one. Will be so helpful. Thanks🙏
@@wyattalexander4041 To this day? I didn't realize this was a relic from the ancient past! Hahaha, Again no thanks I give up clarity for flavor any day...... I wonder if he has any other recipes for flavorless food
@@PlainVidz I guess this is where internet meets reality…. I was diagnosed with Gastroparesis was in and out of the hospital and weighed 100 pounds I almost went on the feeding tube, which is worst case scenario for this diagnosis. I couldn’t handle fat or tolerate anything but certain kinds of soup but I found this clear soup and it really helped me work my way back up and get nutrition. (Probably because low fat content but yes lacked flavor) Yes, I sacrificed flavor but I genuinely think this soup helped me regain my health after 1 year and a half when doctors failed changing my diet and doing research on my own helped. True story didn’t make this up at all I know it sounds like a troll or something but I’m being honest. I love this soup now and still make and eat it TO THIS DAY. being sick that long truly felt like it was much longer…. Anyhow it’s not always about flavor sometimes it literally just is healthy and helps someone in need but I get your point.
Yeats Lee he's a lawyer by trade so it figures he would have a propensity to speak at ease in front of the camera. Also he was the winner of MasterChef Australia Season 2 where I'm sure he was given pointers on how to engage with the camera.
Did he say 4 hours?? I'm surprised by the cooking time, given how little there was in the pot to start with? But I agree that an Asian chicken stock should have little or no flavourings added. Another great video.
i think its because its like such a loooow simmer. i'm imagining a one bubble type. Pho stocks i think do that. Keeps it clear. If you go to high at all it gets cloudy and gelatinous ...i think. :)
I heard roosters have more taste than chicken. is this true? They are cheaper too. because the rooster are killed at birth. but the ones that survive they have more rich taste. and it is cheaper i heard. I tried making soup from regular chicken a whole one but i was dissapointed with the flavours to be honest. And i am looking for that chinese soup like they make it in china. thanks for your video. i may even give the chicken wing option a try.
My family always uses 老鸡 (a mature chicken). The meat is tough and stringy, and not meant for eating, but it also makes the broth more flavourful when you cook it for a long time.
Your channel is so inspiring ! Btw do you have any tips into making a good flavour oil for ramen ? Some people use black garlic oil, others chicken oil. I'm kind of lost with all of them, and knowing oil is a key element into making a good ramen, i'd like to hear your lightning thoughts on that question :) btw french guy, don't mind my english please ^^
Lock'n Load Alright Mr French guy, I am not sure about your question but I will help you with your English a little. You only made two slight errors, in this case you mean FLAVOURED, “making a good flavourED oil” and instead of Lightning, you mean Enlightening. 🐨 hopefully helpful.
Actually I can help a little with regards to the flavoured oils. At least in regards to chilli and garlic oil as both are very simple with one slight difference, for both oils you can use olive oil and all you want to do is simmer the oil with either dried chillies or chopped up garlic, (the garlic can be whole but chopped up releases faster) both are ready once you have good flavour but if you want keep the garlic oil any length of time, you want to finely strain the garlic pieces out of the oil before decanting into a sterile bottle as garlic in an air free environment can produce botulism, a very nasty bacteria.
I put ginger and green onion when making the stock, it doesn't confuse the umami flavor, only signifies that from the chicken. Honestly a lot of my recipe involves ginger and green onion. Their flavor are not as aggressive as some other western herbs when cooked
Hang on....you boiled it and then....poured it down the drain? I saw that, right down the drain. Then you added more plain water to the COOKED chicken parts, and made your "Stock"? Really? Chicken stock being clear is nice, but....I think I will keep my slightly muddy/cloudy flavored stock. Unless I am missing something here?
@@m23406021 I fry my chicken fat, i fry my bones, i fry Everything a normal person May throw away. when I get the pot nice and Brown at the bottom and stuck with all of those parts, I then add my water, I take a whip and I scrape all of the crust off the bottom makes a nice dark Brown chicken broth. I add my seasonings my vegetables then I strain it all, and throw away everything that was cooked to death. this leaves a nice Brown chicken stock that I would prefer to have than this clear water he is making here, any day. I'm quite sure I'm not alone here, by a long shot
The first cook is brief, removes the blood and impurities that muddy the taste and cloud the broth. You're going to cook the broth for several hours, throwing out the result of the first 10 min won't make that much difference.
@@PlainVidz stuff that was in the gut and body cavity and gastro tract, in the throat and head, residues of blood that wasn’t fully drained when they killed the bird
I love your videos Adam, you have a great personality which makes it very engaging. Keep it up
that stock is clearer than my future
This comment aged well.
Lol
So, how’s it going, bud? Pandemic, economy crashing, unemployment…. Seems like you were on to something right now.
This is actually amazing! And importantly, not daunting for beginners 😆
Great, i keep my wing tips after cutting up my chicken wings in the freezer, now i'm going to make this now for my combo chow mien tonight.
cheers
nsw central coast
I feel like you're a Chinese person that knows how to write the sound and pronounce chow 'mien' correctly. In south africa, everyone pronounces in chow 'main'!
I should do this. 😍
As a fellow Asian, we do tend to put everything in the stock.
Do you have a video/recipe for homemade beef stock?
hi adam,
do you have any recommendations for a good stock pot?
Pressure cooker. Cooks fast and cool
This is literally what I've been looking for! Thanks Adam
after the first boil can the chicken stock be cooked in a slow cooker
Need that pot
🤤
This guy has a point.
Just tried the Gordon Ramsey chicken stock recipe. Meh. Prefer the Chinese version soooooo much better!! 👑
How about the chicken head?😅
U r basically Making a consome, without vegetables or port
Would you be so kind to tell me which one Chinese restaurant in China would use this “technique” for their chicken stocks?
Isshiki Zhang he travelled china recently for a long time don’t sound so-arrogant pla
No, xian is fresh
TheExtreme Chook It means BOTH "umami" and "fresh", depending on the context. When used alone, the character tends to mean "umami" more often in modern Chinese. We normally add "新 （xin)" before 鲜（xian) if we want to say "fresh".
Good to know you learned to use Google translate.
試著用本真的字典怎麼樣?
Hi, I'm born and raised as a Chinese in Malaysia. 我能够利用华语来沟通， 你们行吗？请别质疑我的想法，那是很没有礼貌的行为。鲜的意识就是新鲜，这是一个缩写发，就如是“是的”,我们都习惯了利用“是”。
So kids, before being `commentators`and using your so called 'self-learned' Chinese, please understand the term you are trying to comprehend.
《老子》第六○章：「治大國若烹小鮮」、《禮·內則》冬宜鮮羽。
你說這個「鮮」是新鮮，還是生魚?
《蜀都賦》：「割芳鮮，飲御酣。」
你說這個「鮮」是新鮮，還是美食?
《詩經·鄭風》終鮮兄弟、《禮·中庸》民鮮能久矣。
你說這個「鮮」是新鮮，還是稀少?
I doubt your statement based on knowledge you lacked.
So KID, before claiming yourself being able to communicate in Chinese and teach others what a Chinese word means, PLEASE DO KNOW WHAT IT MEANS.
btw 意识/意思 缩写发/縮寫法
說個笑話:能够利用华语 廠廠
You imitating a chicken pecking made me grin :-)
The accomplishments of this guy is impressive. I mean he's a lawyer...may not be practising anymore but that's one of his qualified professions. How many cooks/chefs out there are/became hugely successful in their alternative profession as a result of a cooking competition not many I guess. And I am talking about recognition, commercial, and international success.
Actually probably most could if they had the desire. The skills it takes to go thru law school, medical school or any post grad science degree is applicable to all pursuits if the individual chooses to pursue a second with the same fevor as the first
I know some dipshit lawyers I'm not impressed As much as you are
My family would see that in the refrigerator and pour a glass thinking it was filtered water. *hah!* We'll see who has the last laugh now.
Apocalyps homemade stock is good enough to drink. I’d be surprised, but not mad.
@2:04 Giggity
Dude you are so genuine and honest love watching this series
What are the pots he's using?
what has always amazed me about chinese cooking is how some of the dishes pack so much damn flavor even sometimes without being overly seasoned or robust in color (of course chinese cooking is often still be super flavorful and has dark sauces). The best simple vegetable dishes I've eaten had a clear sauce, which I realize might have been a result of reducing a splash of this stock after being stir fried.
I've also heard some higher end restaurants strain the juice out of the aromatics or simply reserve seasoned oil when cooking a dish, which leads to a milder flavor with a more pristine presentation.
2:00 chickenheads be like
Ok now i have those wonderful clear chicken stock in my fridge, but no recipe for using it. Are there suggestions? I havn't found a suggestion from Mr Liaw in the Video. *smiles* Maybe he is so kind to produce a Video for the chicken Stock.
Perhaps unsuitable for this recipe, but browning chicken bits off in the oven before boiling in water can give the stock a richer flavor.
Franklin Delano Bluth yes it does! But he’a doing a chinese clear broth. Browning would make the broth cloudy.
Chicken stock, Mr. F style
Love your tall pot - great video, did not know about using only chicken and water - thx for all the info you shared - would love a 'chicken feet' stock instructions and benefits - cheers from Canada
Chicken feet contain a lot of gelatin, which is what makes chilled stock "set", and lends dishes that you use the stock in a smooth, silky mouthfeel that doesn't come from fat.
@@thegrynne - Appreciate the info - have a Merry Xmas
Where can you get a pot like that? Anyone know?
commercial kitchen supply shops
Please do a wonton short soup recipe :)
Yes, please, Adam. I need one of those!
How do you turn this into the clear soups we get at Japanese restaurants?
japanese clear stock is basically dashi .They're very clear.Just put some kombu sea weed and bonito flakes in boiling water for a minute and you'll get a clear golden dashi stock.
So what makes it Chinese if its just water and chicken?!
Mine turn out like milk
this channel needs more credit! way the go MC Adam =)
Great show Adam:::))) Cheer's mate from Australia
I make my chicken, beef and pork stock this way too. The only difference is that I don't drain the first part of boiling, and I do not put a lid on, so the stock won't start boiling hard. My dogs and cat love these stocks (my cat hates vegetable flavor in the stock)
Oh my God--that Asian grocery you walked through. Hallucinogenically wonderful.
Hi Adam. Love the video & will be doing it your way from now on.. I feel this is the best way to keep it versatile. Pls do recommend a good stock pot & what to look for to buy a good one. Will be so helpful. Thanks🙏
Wow this is hands down the best video on Asian stocks....I’ve been trying so hard to learn and this is “Clear” haha and simple I sincerely thank you.
Enjoy your "water soup"
@@PlainVidz I have very much Lol
Still use his recipe to this day
@@wyattalexander4041 To this day? I didn't realize this was a relic from the ancient past! Hahaha, Again no thanks I give up clarity for flavor any day...... I wonder if he has any other recipes for flavorless food
@@PlainVidz I guess this is where internet meets reality…. I was diagnosed with Gastroparesis was in and out of the hospital and weighed 100 pounds I almost went on the feeding tube, which is worst case scenario for this diagnosis. I couldn’t handle fat or tolerate anything but certain kinds of soup but I found this clear soup and it really helped me work my way back up and get nutrition. (Probably because low fat content but yes lacked flavor)
Yes, I sacrificed flavor but I genuinely think this soup helped me regain my health after 1 year and a half when doctors failed changing my diet and doing research on my own helped. True story didn’t make this up at all I know it sounds like a troll or something but I’m being honest. I love this soup now and still make and eat it TO THIS DAY. being sick that long truly felt like it was much longer…. Anyhow it’s not always about flavor sometimes it literally just is healthy and helps someone in need but I get your point.
After the first boil. Do you pour out all of the water or only the foam? It seems as if you poured out a portion and then added some.
My dad ALWAYS puts ginger in the stock.
I really wonder how you can get that much yield after 4 hours of simmering. Ill have to give it a try.
Is it possible to make the chicken stock with a slow cooker pot?
Do you read from a script? Because it looks like you are staring into the camera but the lines are so perfectly constructed
Yeats Lee he's a lawyer by trade so it figures he would have a propensity to speak at ease in front of the camera. Also he was the winner of MasterChef Australia Season 2 where I'm sure he was given pointers on how to engage with the camera.
Please do a Chinese brown sauce recipe.
woww this kitchen
I like ur style of making vids
Did he say 4 hours?? I'm surprised by the cooking time, given how little there was in the pot to start with? But I agree that an Asian chicken stock should have little or no flavourings added. Another great video.
i think its because its like such a loooow simmer. i'm imagining a one bubble type. Pho stocks i think do that. Keeps it clear. If you go to high at all it gets cloudy and gelatinous ...i think. :)
Thank you!
I heard roosters have more taste than chicken. is this true? They are cheaper too. because the rooster are killed at birth.
but the ones that survive they have more rich taste. and it is cheaper i heard. I tried making soup from regular chicken a whole one but i was dissapointed with the flavours to be honest. And i am looking for that chinese soup like they make it in china. thanks for your video. i may even give the chicken wing option a try.
I can't even cook, but I have heard similar thing from my mom before that roaster has stronger flavor compared to your regular chicken.
My family always uses 老鸡 (a mature chicken). The meat is tough and stringy, and not meant for eating, but it also makes the broth more flavourful when you cook it for a long time.
Your channel is so inspiring ! Btw do you have any tips into making a good flavour oil for ramen ? Some people use black garlic oil, others chicken oil. I'm kind of lost with all of them, and knowing oil is a key element into making a good ramen, i'd like to hear your lightning thoughts on that question :) btw french guy, don't mind my english please ^^
Lock'n Load Alright Mr French guy, I am not sure about your question but I will help you with your English a little. You only made two slight errors, in this case you mean FLAVOURED, “making a good flavourED oil” and instead of Lightning, you mean Enlightening. 🐨 hopefully helpful.
Actually I can help a little with regards to the flavoured oils. At least in regards to chilli and garlic oil as both are very simple with one slight difference, for both oils you can use olive oil and all you want to do is simmer the oil with either dried chillies or chopped up garlic, (the garlic can be whole but chopped up releases faster) both are ready once you have good flavour but if you want keep the garlic oil any length of time, you want to finely strain the garlic pieces out of the oil before decanting into a sterile bottle as garlic in an air free environment can produce botulism, a very nasty bacteria.
I put ginger and green onion when making the stock, it doesn't confuse the umami flavor, only signifies that from the chicken. Honestly a lot of my recipe involves ginger and green onion. Their flavor are not as aggressive as some other western herbs when cooked
Wow mystery solved....
Thanks Chef.. already try it..the smell and tasted very nice 🙏
Hang on....you boiled it and then....poured it down the drain? I saw that, right down the drain. Then you added more plain water to the COOKED chicken parts, and made your "Stock"? Really? Chicken stock being clear is nice, but....I think I will keep my slightly muddy/cloudy flavored stock. Unless I am missing something here?
True.. I have tried this one, and i miss all the taste of chicken, the depth, the flavor, the umami. All gone.
@@m23406021 I fry my chicken fat, i fry my bones, i fry Everything a normal person May throw away. when I get the pot nice and Brown at the bottom and stuck with all of those parts, I then add my water, I take a whip and I scrape all of the crust off the bottom makes a nice dark Brown chicken broth. I add my seasonings my vegetables then I strain it all, and throw away everything that was cooked to death. this leaves a nice Brown chicken stock that I would prefer to have than this clear water he is making here, any day. I'm quite sure I'm not alone here, by a long shot
The first cook is brief, removes the blood and impurities that muddy the taste and cloud the broth. You're going to cook the broth for several hours, throwing out the result of the first 10 min won't make that much difference.
@@thegrynne I must be honest I have no clue what your point is but I will ask you this what exactly are the impurities ? That you speak of?
@@PlainVidz stuff that was in the gut and body cavity and gastro tract, in the throat and head, residues of blood that wasn’t fully drained when they killed the bird