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.
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!
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!
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.
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 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.
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!
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!
Pro tip for ginger: if you are lazy - ehm, I mean, short on time - like me, or if you’re just not good at mincing ginger finely, grate it instead. “But wait!” you say, “every time I grate ginger it clogs the grater with strings!” Here’s the actual pro tip: *freeze the ginger first.* Then grate it, while frozen rock hard, using a microplane grater. It will produce perfect ginger snow that melts into ginger paste by the time it hits the bowl.
Yup. Great tip. Throwing proteins like steak/ poultry/fish in the freezer makes it much easier to slice very thin.with knife or mandolin. And makes less mess.
@@samsham8218 Yes, but with a huge caveat (two, actually): freezing meat alters its texture, and for slicing, you want it only half-frozen, not frozen solid. My mom and I used to do this to slice beef for making jerky. :)
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.
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.
@@EMILY4DAYS 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?
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.
Same here. Mr Lau’s diction reminds me of my dad (RIP) too teaching me how to cook. Every time I watch this channel I get a bit emotional in missing my dad.
haha, I totally get you! I'm a second-generation Cantonese Canadian and it's so rare to see specifically Cantonese representation in any Western media that when I hear the dialect I get almost childishly delighted because I love seeing a part of my culture being shared around to a global audience. My grandpa who unfortunately passed away before I was born is also descended from Taishan! My grandmother on the same side is Chiu Chow people, though her Guangdong accent is pretty much flawless. I regret not taking the time to learn the written language when I was younger but I'm glad I was able to become proficient in the spoken language quite quickly before visiting my relatives in HK for the first time in over five years. I've been back in Canada for barely a month and I miss Hong Kong already- it was just as much a part of my childhood as Canada.
The algorithm only just now showed this to me, but the format of this video is incredible. The constant asking of questions that the layman would be second guessing themselves with every few seconds are answered in rapid succession, leaving little room for guesswork. Absolutely stellar.
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.
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!
A recipe is a springboard for ideas. Good for you being creative and using what is available! Imagine if we all only used one set list of ingredients to cook one particular item? Boring! Mr. Laundry teaches us fabulous techniques! That's what you want to stick with.
@@EMILY4DAYSThe techniques are what you should master. The flavors are our own. Choose acids and fats that work together. Wines or citrus and veg or olive or peanut oils. Seasonings...herbs and spices...be creative!
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!
Save the bones in a zip lock bag in the freezer until you have 3-4 pounds, then roast the bones with some onions Celery carrots garlic and make chicken stock.
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 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!
The experience coming from this man is priceless! Love seeing how their family enjoy each other tasting great meals from this amazing Chinese chef. Blessing to your family.
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.
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 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.
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 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.
I haven't heard Cantonese (I'm assuming that is what you are speaking) since I moved away from SF. Everything I watch on Netflix is in Mandarin. It's nice to hear Cantonese again.
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. ❤
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.
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 just had this with one of the Korean-style cucumber recipes floating around RUclips, steamed rice and a rice lager. It was a great meal. I tried to follow this recipe 100% but got down to brass tacks and found my wife had used all of our corn starch and not replaced it. So I had to do it with flour. It tasted great but probably not as crispy as the recipe. I'm looking forward to doing this again with cornstarch. Thanks for putting this great content online and for not making the recipe link too spammy. This is what makes RUclips such a great platform.
There is NO substitute for experience... in life, on the job, and most assuredly in the kitchen. THANK YOU for sharing your Father's valuable experience with us! I am 60 years old and have been retired for almost four years. I do almost all cooking in our home now and I especially enjoy learning recipes from other countries to share with my whole family at Sunday dinner. Oriental recipes are among my favorite. And I too choose stainless steel over any nonstick cooking vessel. Once you learn to properly cook with stainless steel, you'll never want anything different for those recipes that convey your love to your family through food.
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!
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 ❤
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.
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
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!
Actually this type of marinade is ubiquitous to Chinese cooking especially in southern China; Soya Sauce, Shaoxing wine/Huadiao wine or general rice wine, Ginger (for pork/chicken), Sesame oil and cornstarch. Sometimes sugar is added. Many Chinese people also know how to make their own rice wine.
Love your father 💛 I'm a chef, and he knows his stuff! Heating the pan, as he did, BEFORE adding oil will stop the stick, as well as not turning too soon. YUM! Great tips 🌟✨Thank you! Beautiful family!
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!
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😂
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!!
Love your channel. It's as if I am the person to whom your dad is directly sharing his 5 decades of wisdom in the kitchen. Each of your video is a personal cooking session with your dad. Thanks for sharing him with the rest of us. Also, for those who are still learning, the stainless steel pan is ready for oil when a drop of water 'dances' rapidly across its surface. Non-stick cookware cannot tolerate high temperatures.
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. 😊
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.
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 ❤
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 just cooked this and OH MY GOD. The TASTE is absolutely amazing the aroma, the chicken, the onions. They all worked in harmony especially the magic of the cooking wine goes beyooond. This made me ate a lot and I just recovered my appetite because of this.
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.
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!
I am 70 years old and have spent much of my life cooking in both professional and domestic venues. Why am I not surprised that I see eye-to-eye with so many of this chef's cooking techniques.
Mr Lau, I made this tonight for my 2 roommates and I. I made 18 pieces they ate it all, I got two pieces. My roomies couldn’t stop themselves from going back for just one more piece and vocalizing yum, umm, yum, 😊 . I’d like to thank you for sharing this recipe, (and all your others), they are all delicious, this one is the best Chinese fried type chicken we’ve ever had.
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.
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!
As a first-gen Canto-American, it makes me proud to hear and understand the commentary without the subtitles especially since most of my familial generation has lost their Cantonese
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.
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.
Sometimes, I just watch your videos and only watch your dad's world-class knife skills. It is a real treat every time to watch a past-master work with the most important tool in the kitchen. Thank and may y'all live another 99,999 years.
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.
This channel is ASMR for the soul! Love the way Daddy Lau explains his reasoning behind all his techniques. Also, Son Lau asks all the right questions and the video quality is top notch. This channel is a treasure and the food looks incredible!
I love the look of Mr Lau’s smile @13:57 - a job well done of an accomplished cook, full of food chemistry insights. Thank you sir for a wonderful recipe!
Papa Lau cooking knowledge is incredible, he can explain every move he made. Why flip multiple times, why use this much fire, why use alchohol, you even taught me how to buy the chicken properly 😂. I really think this is one of the best cooking channel out there because of the thorough explanation.
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.
Dad is awesome! Son really does an excellent job with bringing everything together. Wonderful meal and wonderful family. This is the kind of content I look for.
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!!!
@@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!!!
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 🎉
Many years ago, I spent 2+ years in Hong Kong. I never knew how amazing Cantonese cooking could be. Much of it reminded me of the home cooked food I grew up with in southern Louisiana, but with different spices and sauces. I am very happy to have found this channel so I can try to recreate some of my South Chinese favorites.
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.
Apart from your dad's marinade, those thighs look exactly like my mom's chicken snitzels!!! You guys have a lovely family. Thank you for all the nice recepies!
Wonderful to be taught be a Master Chef ..I love the fact that he chats away in his language and the son translates ..old knowledge is so good in cooking . Thank you so much
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 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
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.
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.
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!
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!
One of the primary reasons I love YT. Elders are now able to share their wisdom across the globe.💕
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.
I just joined the club tonight. Woweeee. 11/10
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
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！
同感！
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 😊
Turn on the captions/subtitles ! They are already added on the video itself on my end.
@@kitcatmeeow571I’m assuming he’s saying he enjoys listen to the Father
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.
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
@@ooooomori 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!
This guy is like the Asian Mark Bittman if Mark Bittman made good food.
Pro tip for ginger: if you are lazy - ehm, I mean, short on time - like me, or if you’re just not good at mincing ginger finely, grate it instead. “But wait!” you say, “every time I grate ginger it clogs the grater with strings!” Here’s the actual pro tip: *freeze the ginger first.* Then grate it, while frozen rock hard, using a microplane grater. It will produce perfect ginger snow that melts into ginger paste by the time it hits the bowl.
OMG this tip is gold. So glad I bothered to scroll down the comments section.
@@gracegan8875 Have you had a chance to try it out yet? :)
Yup. Great tip.
Throwing proteins like steak/ poultry/fish in the freezer makes it much easier to slice very thin.with knife or mandolin. And makes less mess.
@@samsham8218 Yes, but with a huge caveat (two, actually): freezing meat alters its texture, and for slicing, you want it only half-frozen, not frozen solid. My mom and I used to do this to slice beef for making jerky. :)
Yeah buddy! Love this trick!
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.
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.
@@EMILY4DAYS 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?
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.
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
Same here. Mr Lau’s diction reminds me of my dad (RIP) too teaching me how to cook. Every time I watch this channel I get a bit emotional in missing my dad.
haha, I totally get you! I'm a second-generation Cantonese Canadian and it's so rare to see specifically Cantonese representation in any Western media that when I hear the dialect I get almost childishly delighted because I love seeing a part of my culture being shared around to a global audience. My grandpa who unfortunately passed away before I was born is also descended from Taishan! My grandmother on the same side is Chiu Chow people, though her Guangdong accent is pretty much flawless. I regret not taking the time to learn the written language when I was younger but I'm glad I was able to become proficient in the spoken language quite quickly before visiting my relatives in HK for the first time in over five years. I've been back in Canada for barely a month and I miss Hong Kong already- it was just as much a part of my childhood as Canada.
yep, third generation here and this satisfies the "grandparents swearing at each other over meals" itch for me.
The algorithm only just now showed this to me, but the format of this video is incredible. The constant asking of questions that the layman would be second guessing themselves with every few seconds are answered in rapid succession, leaving little room for guesswork. Absolutely stellar.
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
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
A recipe is a springboard for ideas. Good for you being creative and using what is available! Imagine if we all only used one set list of ingredients to cook one particular item? Boring! Mr. Laundry teaches us fabulous techniques! That's what you want to stick with.
@@EMILY4DAYSThe techniques are what you should master. The flavors are our own. Choose acids and fats that work together. Wines or citrus and veg or olive or peanut oils. Seasonings...herbs and spices...be creative!
Evening out the thickness of the cut is genius! Your father does everything with meaning.
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!
Save the bones in a zip lock bag in the freezer until you have 3-4 pounds, then roast the bones with some onions Celery carrots garlic and make chicken stock.
I made this, swapping a couple things to cut down on the sugar, and it was seriously one of the best things I've ever eaten. Your dad is a genius!
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!
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 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.
The experience coming from this man is priceless! Love seeing how their family enjoy each other tasting great meals from this amazing Chinese chef. Blessing to your family.
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.
Your Dad was having the best time there -- cooking & passing along the Chef secrets ☺👍🏼
Now I know why my pan frys always end up burning😮 Thank you Lau family; always on point with the 'why' and 'how'❤
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 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.
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 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.
I haven't heard Cantonese (I'm assuming that is what you are speaking) since I moved away from SF. Everything I watch on Netflix is in Mandarin. It's nice to hear Cantonese again.
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. ❤
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.
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 just had this with one of the Korean-style cucumber recipes floating around RUclips, steamed rice and a rice lager. It was a great meal. I tried to follow this recipe 100% but got down to brass tacks and found my wife had used all of our corn starch and not replaced it. So I had to do it with flour. It tasted great but probably not as crispy as the recipe.
I'm looking forward to doing this again with cornstarch. Thanks for putting this great content online and for not making the recipe link too spammy. This is what makes RUclips such a great platform.
The subtle techniques to cook the chicken thighs are 🔥🔥🔥such a talented chef!!
There is NO substitute for experience... in life, on the job, and most assuredly in the kitchen.
THANK YOU for sharing your Father's valuable experience with us!
I am 60 years old and have been retired for almost four years. I do almost all cooking in our home now and I especially enjoy learning recipes from other countries to share with my whole family at Sunday dinner.
Oriental recipes are among my favorite. And I too choose stainless steel over any nonstick cooking vessel. Once you learn to properly cook with stainless steel, you'll never want anything different for those recipes that convey your love to your family through food.
When I watch your dad cook, I know it’s going to be a treat.
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!
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 ❤
The inclusion of the whole family just makes this so much more interesting. Nicely done! 🙂
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.
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
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
Tell your dad he's doing a great service to humanity!!
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!
Actually this type of marinade is ubiquitous to Chinese cooking especially in southern China; Soya Sauce, Shaoxing wine/Huadiao wine or general rice wine, Ginger (for pork/chicken), Sesame oil and cornstarch. Sometimes sugar is added. Many Chinese people also know how to make their own rice wine.
Love your father 💛 I'm a chef, and he knows his stuff! Heating the pan, as he did, BEFORE adding oil will stop the stick, as well as not turning too soon. YUM! Great tips 🌟✨Thank you! Beautiful family!
I liked it when Uncle Dad said “Da da da da!” When opening the lid to present his masterpiece ❤️
I just made this for my wife. She thinks I’m some super cool now 😂. Amazing stuff !
I've never been so captivated as I watch someone prepare a dish. Your dad is an amazing chef and teacher.
A blessing!
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!
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 :)
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.
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!!
Love your channel. It's as if I am the person to whom your dad is directly sharing his 5 decades of wisdom in the kitchen. Each of your video is a personal cooking session with your dad. Thanks for sharing him with the rest of us.
Also, for those who are still learning, the stainless steel pan is ready for oil when a drop of water 'dances' rapidly across its surface.
Non-stick cookware cannot tolerate high temperatures.
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.
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.
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 ❤
So simple, perfect flavor layering technique. Shows that cooking can be flavorful while still being easy to do.
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 just cooked this and OH MY GOD. The TASTE is absolutely amazing the aroma, the chicken, the onions. They all worked in harmony especially the magic of the cooking wine goes beyooond. This made me ate a lot and I just recovered my appetite because of this.
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
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!
I am 70 years old and have spent much of my life cooking in both professional and domestic venues. Why am I not surprised that I see eye-to-eye with so many of this chef's cooking techniques.
Mr Lau, I made this tonight for my 2 roommates and I. I made 18 pieces they ate it all, I got two pieces. My roomies couldn’t stop themselves from going back for just one more piece and vocalizing yum, umm, yum, 😊 . I’d like to thank you for sharing this recipe, (and all your others), they are all delicious, this one is the best Chinese fried type chicken we’ve ever had.
Have lemons, make lemonade 🍋 Have chicken bones, make chicken broth 🍗
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.
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!
As a first-gen Canto-American, it makes me proud to hear and understand the commentary without the subtitles especially since most of my familial generation has lost their Cantonese
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.
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.
ingredients:
chicken thighs
onions
corn oil (make sure when youre putting the oil in the pan, heat it up enough before you put in the chicken)
marinade:
oyster sauce
light soy sauce
cooking wine (rice wine)
salt
sugar
white pepper
corn starch (2 tbsp)
ginger
Gracias for the recipe off the video! Bless you😊
When input in the onions and wine, it makes my chicken soggy. Any tips?
Sometimes, I just watch your videos and only watch your dad's world-class knife skills. It is a real treat every time to watch a past-master work with the most important tool in the kitchen. Thank and may y'all live another 99,999 years.
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.
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 channel is ASMR for the soul! Love the way Daddy Lau explains his reasoning behind all his techniques. Also, Son Lau asks all the right questions and the video quality is top notch. This channel is a treasure and the food looks incredible!
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 love the look of Mr Lau’s smile @13:57 - a job well done of an accomplished cook, full of food chemistry insights. Thank you sir for a wonderful recipe!
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.
Papa Lau cooking knowledge is incredible, he can explain every move he made. Why flip multiple times, why use this much fire, why use alchohol, you even taught me how to buy the chicken properly 😂. I really think this is one of the best cooking channel out there because of the thorough explanation.
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.
Dad is awesome! Son really does an excellent job with bringing everything together. Wonderful meal and wonderful family. This is the kind of content I look for.
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’m cooking this later this evening for my wife as a surprise. I hope it will turn out good 🤞
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 🎉
Many years ago, I spent 2+ years in Hong Kong. I never knew how amazing Cantonese cooking could be. Much of it reminded me of the home cooked food I grew up with in southern Louisiana, but with different spices and sauces. I am very happy to have found this channel so I can try to recreate some of my South Chinese favorites.
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.
Omg. I'm so hungry now. Why did i watch this? Oh now i remember. I want to make this.
Awesome video. Thank you kind sir!😊
Apart from your dad's marinade, those thighs look exactly like my mom's chicken snitzels!!! You guys have a lovely family. Thank you for all the nice recepies!
My husband stumbled on this clip. Best and only way we fry chicken now. Thank you so much for putting this on. You are fantastic. Thank you, Donna.
Your father's a food artist.thank you for the recipe😊😊
Wonderful to be taught be a Master Chef ..I love the fact that he chats away in his language and the son translates ..old knowledge is so good in cooking . Thank you so much
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 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
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.