l imagine you don't actually mean bitterness but perhaps melancholy. That is a less neative emotion and one associated with grief of lost time / people. I hope you are well regardless.
you have saved my life and my cultural lineage. I haven’t spoken with my parents in years because of mental health reasons but I miss home cooking so much. now I realize what i’ve been missing all these years: cantonese cooking. I also feel like home watching these videos. Watching your father talk and cook reminds me of a healthier version of my father. thank you so much from the bottom of my heart❤
A large part of my regular diet is now Chinese food. We eat using chopsticks way more than with a knife and fork! And given the price of olive oil ($60 for 3l in Canada) it's a side benefit. Made w Lau has opened up a new cuisine, more importantly a new cooking style that is challenging and rewarding. Look foward to this latest recipe.
this is a dish my folks make often for me as a kid and now for my family when they’re over. it’s always a hit. growing up, i never took interest in chinese cooking, even into adulthood but as my parents get older, i want to give back and your channel has inspired me to cook what they cook for their next birthday ☺️. Love you content and your dad. keep up the great work!
All this time, I've simply just winged it by just putting in nearly the same ingredients and dumping in quite a fair amount of good soy sauce, generous splashes of cooking wine, pepper, and some MSG to marinate. I do slice my ginger up into strips because I like some with every piece of chicken or sausage. And I do like the dish with a bit of soupy sauce for my rice, which is what I get with the haphazard way I make the marinade. And yeah, I do this with pork meatballs/meatcakes, fresh whole/sliced fish... 1 trick pony ROFL!
My yin used to make this for me as a kid! Thanks for doing homestyle cooking (i.e. things you probably ate at home but won't find in a Chinese restaurant)
Is there a meet and greet with Mr. Lau, I’m a big fan and would be sooooo happy if I can meet him. Mr. Lau speaks with my late grandparents dialect and his cooking is something my late grandma used to cook. I’ve tried most of his recipes and each one of them is sooooo delicious 🤤
My mom made this all the time when i lived at home. She added “golden needles” or dried lily petals. You soak them the same way as the mushrooms. To keep its crunchy texture, tie them into a knot
One of my favourite dishes. You’re making me hungry and I don’t have any Chinese sausage at the moment. 😆 I’ve never tried adding goji berries, my late mother never did but I will try this variation. I often just chop thighs and drumsticks with bone and skin into chunks as they add more flavour but I don’t eat the skin (or bone, obvs 😄). I also have never arranged the ingredients, just mix it all up and steam, they all sit closely enough in the dish for the flavours to mingle and the juices are sufficient to bathe all the components. Thank you for sharing this dish Daddy Lau and Randy. 😋
Well he made it much in depth and lots of cleaning.. usually you can do a simplier version by putting everything together after rehydrate, with soy sauce and ginger.. u can steam it while cooking rice with a traditional rice cooker by topping on a steam racks.. super convenient and doesn't really bother about overcooking it.. bcz u cannot complains anyway 🤣
It should be noted when using other than a bamboo steamer, water condensation build up can dilute the dish favor. By covering the dish with foil will prevent condensation. This will help with favor consistence without the guessing. Good job Mr Lau.
im sure your Dad knows but the cleaned mushroom water used to soak mushrooms can be kept to make a great broth for certain dishes including a vegetarian broth for noodles or whenever you need broth. It does have a strong distinct taste but for veggie dishes like family style tofu its pretty good
My dad made a version with julienned ginger, the same chicken, mushrooms and wood ear fungus, but he added the extra element of chinese cooking wine. After it cooked, it made a great residual liquid in the plate that we would spoon over our rice. You could still taste the wine flavor and was delicious. Was wondering if your dad ever added wine to this dish.
This is what my dad makes too. I've never heard of it including goji berries or sausage before... I always thought ginger was supposed to be the predominant flavor.
@@sherryillk I had both versions the one with the sausage too, but it was mainly the ginger version. Forgot to mention that sometimes he added the really long stringy mushrooms in it too it was divine.
@@sherryillk Yes, my bad, it was the lily buds! I mis-remembered. All I know is that that juice at the bottom of the dish was so nice to eat with rice. I'm thinking your family's version was very similar to mine. Now I just have nostalgia when I see a video like this one. I haven't had this since my dad passed.
This is a great dish... I grew up with it too! I wonder if your dad will make some dish with BITTER MELON , I know that there are so many variations out there, but I bet your Mr. Lau will make a good one.. also, I guess he will make it the way everyone will like it, since bitter melon is not accepted by everyone lol
I have everything but the shallots (I do have some nice big green onions tho) so I'm going to make this really soon! It sounds delicious! Thank you for this recipe.
Funny. What a good timing. I was looking and searching for this recipe on your website. Didn't find it and BOOM it's posted today. I was going to use wok of life's lol
OH MY GOODNESS folks, this recipe is amazing, to die for even, you've got to try this!!! I couldn't find the goji berries, but it was so good anyways. I'm a Lup Cheung fan, so I doubled the amount, but you do you. You have to make this, your family will love you for it. Thank you to the Lau family for sharing their family secrets, I have enjoyed cooking their recipes for more than a year now!!
Not sure if I missed this comment - the food is so nostalgic. But also kudos to Kathlyn and the chaos of two kids occupying her during filming 😂 relatable indeed!
Those sauces are Chinese pantry staples and essentials. Some dishes omit some sauces or alter the proportion to create a different taste; in Cantonese cooking at least they serve to augment the natural umami and taste of the ingredients rather than be dominant themselves :) other sources of flavour in Chinese cooking include fermented tofu, fermented soy beans, doubanjiang, chilli oil etc, as well as the use of spices like star anise, clove etc to create a whole new profile !
I noticed in a couple of your videos that the dish was actually in the water. Does it make a difference to have it in the water or above it on the trivet? Anytime I've steamed anything, the water was below the trivet? Thanks.
My mouth is watering! Where can I buy a stainless steel wok for steaming and braising? Don't want to destroy the seasoning on my carbon steel wok but I haven't been able to find a stainless steel one.
This is more than a video on how to cook our favorite Chinese dish; but also how a healthy, loving, respectful Chinese parent/child relationship looks like in the U.S. when the immigrant parent(s) is monolingual and wasn't raised on concepts of individual freedom, free speech, and equality.
I was saying, finally a recipe that’s simple and easy I can do this. Then it ask for goji berry. I don’t know where to find that here in United Kingdom. Maybe there are some in Asian shops but Can you please include substitutes?
My mom would make this dish all the time. I forgot all about it. Thanks for the reminder. I wonder if this is a common dish in Hong Kong? It’s fascinating how different Cantonese families have the same dishes…they most originate from somewhere / somehow. Also, I is cloud ear fungus the same as wood ear fungus? They look the same to me.
If you’re in the Bay Area, definitely get the lap cheong/Chinese sausage at mow lee shing kee. Over 150 year old shop and miles better than the supermarket brands.
HI Made with Lau! Big question: love this dish, but can't have this version due to my wife being Muslim. What do you recommend to sub for the chinese sausage?
Your Dad has the best website and I enjoy it very much and have learned a great deal. if he can't show me how to cook something I think no one can. would your family ike to adopt me? lol
My parents didn't debone chicken. I think because they didn't have the skill to debone cleanly... Easier when the chicken is cooked. A pile of bones by the rice bowl was a common dinner aftermath.
Vacuum packed Chinese Lapcheung sausage is super expensive here in the UK and I've no idea why. There is no alternative really - maybe thats the reason.
Cloud ears are pale yellowish in color and become translucent jelly ish after soaking. No, I would not use that for this dish as it is softer and more gelatinous. I see it more in soup or dessert soup.
@@iris0726No, those are not cloud ears (云耳), which are black and are never used in desserts. The one you described are "snow ears" (雪耳), which can be used in savory dishes or in sweet desserts.
What might be your family's Cantonese takes on some iconic Indian (regional or otherwise) dishes or something like an inverse of Indo-Chinese food, heeding that there are more similarities between Chinese & Indian cultures including in martial arts than many may at first think?
You really need stop saying, "My dad, my dad my dad in your videos. This is such a bad uneducated expression of English irrespective of your chinese cultural respect for dad. One "my dad " in every video is enough. Find a better way to narrate . It can be so annoying at times that I can't watch anymore of the videos
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Join the Canto Cooking Club: bit.ly/3Vo3qzm
Get the full recipe: madewithlau.com/recipes/steamed-chicken-with-mushroom
Your heritage kaiping city?
This one made me smile with a tinge of bitterness. My late mother would make this dish, and watching Mr Lau make it reminds me of her. Thank you.
l imagine you don't actually mean bitterness but perhaps melancholy. That is a less neative emotion and one associated with grief of lost time / people. I hope you are well regardless.
@@IlikeitlikethisAsians sometimes have a unique relationship with their parents…
@@axtran fair point. Though I always thought food generally escaped those considerations - but for some, perhaps not.
I was thinking you might mean sadness instead of bitterness?
you have saved my life and my cultural lineage. I haven’t spoken with my parents in years because of mental health reasons but I miss home cooking so much. now I realize what i’ve been missing all these years: cantonese cooking.
I also feel like home watching these videos. Watching your father talk and cook reminds me of a healthier version of my father. thank you so much from the bottom of my heart❤
I so appreciate having the traditional Chinese subtitles. They help me practice my reading!
Been looking for this recipe forever from someone true to the dish. Thank you.
A large part of my regular diet is now Chinese food. We eat using chopsticks way more than with a knife and fork! And given the price of olive oil ($60 for 3l in Canada) it's a side benefit.
Made w Lau has opened up a new cuisine, more importantly a new cooking style that is challenging and rewarding.
Look foward to this latest recipe.
this is a dish my folks make often for me as a kid and now for my family when they’re over. it’s always a hit. growing up, i never took interest in chinese cooking, even into adulthood but as my parents get older, i want to give back and your channel has inspired me to cook what they cook for their next birthday ☺️.
Love you content and your dad. keep up the great work!
All this time, I've simply just winged it by just putting in nearly the same ingredients and dumping in quite a fair amount of good soy sauce, generous splashes of cooking wine, pepper, and some MSG to marinate. I do slice my ginger up into strips because I like some with every piece of chicken or sausage. And I do like the dish with a bit of soupy sauce for my rice, which is what I get with the haphazard way I make the marinade. And yeah, I do this with pork meatballs/meatcakes, fresh whole/sliced fish... 1 trick pony ROFL!
omg yes, this is one of my favourite dishes my mum used to make all the time!
My yin used to make this for me as a kid! Thanks for doing homestyle cooking (i.e. things you probably ate at home but won't find in a Chinese restaurant)
Is there a meet and greet with Mr. Lau, I’m a big fan and would be sooooo happy if I can meet him. Mr. Lau speaks with my late grandparents dialect and his cooking is something my late grandma used to cook. I’ve tried most of his recipes and each one of them is sooooo delicious 🤤
I love this.. this is authentic canton/ hk home cooking. ❤
Made this today and it was absolutely delicious 🤤 more homestyle dishes please! 😊
My mom made this all the time when i lived at home. She added “golden needles” or dried lily petals. You soak them the same way as the mushrooms. To keep its crunchy texture, tie them into a knot
I do the same with the day-lily buds. Instead of goji berries, I use Chinese red dates (紅棗）and may or may not add the Chinese sausage.
One of my favourite dishes. You’re making me hungry and I don’t have any Chinese sausage at the moment. 😆
I’ve never tried adding goji berries, my late mother never did but I will try this variation.
I often just chop thighs and drumsticks with bone and skin into chunks as they add more flavour but I don’t eat the skin (or bone, obvs 😄). I also have never arranged the ingredients, just mix it all up and steam, they all sit closely enough in the dish for the flavours to mingle and the juices are sufficient to bathe all the components.
Thank you for sharing this dish Daddy Lau and Randy. 😋
Well he made it much in depth and lots of cleaning.. usually you can do a simplier version by putting everything together after rehydrate, with soy sauce and ginger.. u can steam it while cooking rice with a traditional rice cooker by topping on a steam racks.. super convenient and doesn't really bother about overcooking it.. bcz u cannot complains anyway 🤣
Thank you very much Mr. Lau for sharing your recipes. 👍❤️💐💐
❤谢谢刘爸爸！最近我刚好迷上蒸菜～这道菜看起来又健康又好吃
不要客氣，非常感謝你的支持！老劉祝福您闔家安康快樂！
Made it for my family, it was delicious! Thanks.
We did it today with lemongrass lap cheong and it was marvellous. Thanks a lot !
Anything steamed, I’m in love❤
Omg, retro dish. Bring back memory lane
I can totally make this with my current pantry!!! Thank you!
my childhood dish!! my mom use to make this for me --- thank you for letting me be able to make my own!
It should be noted when using other than a bamboo steamer, water condensation build up can dilute the dish favor. By covering the dish with foil will prevent condensation. This will help with favor consistence without the guessing. Good job Mr Lau.
This dish is yummy and fits well into this cold weather
Made With Lau, Subscribed because your videos always make me smile!
This looks delicious! It looks like a great winter dish.
Man your father cooking is so good you should make a show about your dads cooking or even open a restaurant with your fathers dishes
im sure your Dad knows but the cleaned mushroom water used to soak mushrooms can be kept to make a great broth for certain dishes including a vegetarian broth for noodles or whenever you need broth. It does have a strong distinct taste but for veggie dishes like family style tofu its pretty good
My dad made a version with julienned ginger, the same chicken, mushrooms and wood ear fungus, but he added the extra element of chinese cooking wine. After it cooked, it made a great residual liquid in the plate that we would spoon over our rice. You could still taste the wine flavor and was delicious. Was wondering if your dad ever added wine to this dish.
This is what my dad makes too. I've never heard of it including goji berries or sausage before... I always thought ginger was supposed to be the predominant flavor.
@@sherryillk I had both versions the one with the sausage too, but it was mainly the ginger version. Forgot to mention that sometimes he added the really long stringy mushrooms in it too it was divine.
@@arg888 Ours had the dried lily buds but no other mushrooms aside from the dried shiitake. But definitely never with sausage.
@@sherryillk Yes, my bad, it was the lily buds! I mis-remembered. All I know is that that juice at the bottom of the dish was so nice to eat with rice. I'm thinking your family's version was very similar to mine. Now I just have nostalgia when I see a video like this one. I haven't had this since my dad passed.
There is Chinese cooking wine in their recipe too
Great explanations!! Very satisfying to me
I really love your cooking videos 😊! Thank you for sharing ❤!!!
This is a great dish... I grew up with it too!
I wonder if your dad will make some dish with BITTER MELON , I know that there are so many variations out there, but I bet your Mr. Lau will make a good one.. also, I guess he will make it the way everyone will like it, since bitter melon is not accepted by everyone lol
I love this dish.... its very 😋 yummy.
Thank you
Such a classic! Love it!
I have everything but the shallots (I do have some nice big green onions tho) so I'm going to make this really soon! It sounds delicious! Thank you for this recipe.
attempted this dish today, even if its not something from my own culture and I'm gonna need to buy some more mushrooms because this was delicious
Funny. What a good timing. I was looking and searching for this recipe on your website. Didn't find it and BOOM it's posted today. I was going to use wok of life's lol
The Jyutping for 冬菇臘腸蒸雞 is wrong. The last character 雞 is gai1, not coeng2.
OH MY GOODNESS folks, this recipe is amazing, to die for even, you've got to try this!!! I couldn't find the goji berries, but it was so good anyways. I'm a Lup Cheung fan, so I doubled the amount, but you do you. You have to make this, your family will love you for it. Thank you to the Lau family for sharing their family secrets, I have enjoyed cooking their recipes for more than a year now!!
A forgotten dish eaten in the old days. Keep up good work 👍
Looks yummy! I'm going to try it. Thanks for sharing!
Mr. Lau is the 🐐
That dish is kinda common in Malaysian restaurants due to the constant presence of Cantonese and Hakka Chinese living there.
Not sure if I missed this comment - the food is so nostalgic. But also kudos to Kathlyn and the chaos of two kids occupying her during filming 😂 relatable indeed!
wow this is so authentic, yumm
劉師父，請問如果變成雞翼要蒸多久呢？🙏🏻🙏🏻
Omg I miss my grandma making this
真係好鍾意❤
好多謝您嘅支持！老劉㊗️您與家人安康快樂！
冬菇腊肠篜鸡好吃👍
非常感謝你的支持！老劉㊗️您和家人健康快樂！
I notice the sauce is always the same no matter the dish: oyster sauce, soy sauce, cooking wine, salt, sugar, white pepper, corn starch, sesame oil
Those sauces are Chinese pantry staples and essentials. Some dishes omit some sauces or alter the proportion to create a different taste; in Cantonese cooking at least they serve to augment the natural umami and taste of the ingredients rather than be dominant themselves :) other sources of flavour in Chinese cooking include fermented tofu, fermented soy beans, doubanjiang, chilli oil etc, as well as the use of spices like star anise, clove etc to create a whole new profile !
I noticed in a couple of your videos that the dish was actually in the water. Does it make a difference to have it in the water or above it on the trivet? Anytime I've steamed anything, the water was below the trivet? Thanks.
Yeah this one is slightlyyyy in the water, just the bottom.
My mouth is watering! Where can I buy a stainless steel wok for steaming and braising? Don't want to destroy the seasoning on my carbon steel wok but I haven't been able to find a stainless steel one.
This is more than a video on how to cook our favorite Chinese dish; but also how a healthy, loving, respectful Chinese parent/child relationship looks like in the U.S. when the immigrant parent(s) is monolingual and wasn't raised on concepts of individual freedom, free speech, and equality.
Awesome recipe chef, please show chinese malatang recipe please 🥺 please
do more steam weekday dinner dishes
Mis padres cocinaban eso en mi niñez. Qué lindos recuerdos!
非常感謝你的支持！老劉祝福您同家人健康快樂！
This feels like it would make a great topping for clay pot rice
My grandma used to prepare this dish when I was a kid.
Delicious! I can’t wait to try it. What can be substituted for cooking wine that is non-alcoholic?
You don’t need the wine. I’ve never added it to mine when I cook it and it’s still yummy without. Enjoy 😊
Miss my mom making this ❤
It’s crazy that Mui Mui is so big now😭🥲 I remember she was still a babyyyy
I was saying, finally a recipe that’s simple and easy I can do this. Then it ask for goji berry. I don’t know where to find that here in United Kingdom. Maybe there are some in Asian shops but Can you please include substitutes?
Delicious 😋
*SUPER LEKKER.. BEDANKT.. Gr. From NL⚘️⚘️⚘️⚘️🇳🇱⚘️⚘️⚘️*
非常感謝你的支持！老劉㊗️您和家人健康快樂！
My mom would make this dish all the time. I forgot all about it. Thanks for the reminder. I wonder if this is a common dish in Hong Kong? It’s fascinating how different Cantonese families have the same dishes…they most originate from somewhere / somehow. Also, I is cloud ear fungus the same as wood ear fungus? They look the same to me.
Yes same mushroom
My kind of food😊
Hey Randy. Does Daddy Lau know how to make Cantones style chang 粽子？
Hmmmm ..... Im wondering if i can substitute the lap cheung with lap arp (waxed duck)?
@madewithlau can you do creamy corn and fish? Don’t see a good recipe out there! It’s hk style
Superb!
Impt point about marinating the chook: @11:22 and @11:33
If you’re in the Bay Area, definitely get the lap cheong/Chinese sausage at mow lee shing kee. Over 150 year old shop and miles better than the supermarket brands.
thanks Mr Lau.
HI Made with Lau! Big question: love this dish, but can't have this version due to my wife being Muslim. What do you recommend to sub for the chinese sausage?
劉師傅，想請教，炸春卷有時會有兩層叠住內層炸唔透影響口感，炸耐D外面過咗火內層都未必鬆脆.有咩方法改善？
祝生活愉快
您好，改善嘅方法只有在春卷入鍋時嘅油温在華氏三百三十度左右炸至二、三分鐘再調高至三百八十度炸至你鐘意嘅顏色便撈起。但是也並非一定能象外皮般脆，因為內層貼住餡料，會較濕之故。
好多謝您嘅支持！老劉祝福您闔家安康快樂！
Your Dad has the best website and I enjoy it very much and have learned a great deal. if he can't show me how to cook something I think no one can. would your family
ike to adopt me? lol
Did Cam enjoy the dish? I'm surprised that Cam doesn't ask more questions.
Can u use chicken breast,will it turn out dry abd tough?thks.
Being steamed? Probably not. Maybe cut down the cooking time by about a minute if you're worried.
You can but you just have to be more precise about the timing.
What type of oil is used?
Can you add salted fish?
My parents didn't debone chicken. I think because they didn't have the skill to debone cleanly... Easier when the chicken is cooked. A pile of bones by the rice bowl was a common dinner aftermath.
Vacuum packed Chinese Lapcheung sausage is super expensive here in the UK and I've no idea why. There is no alternative really - maybe thats the reason.
Hmm remember my hubby’s aunt commenting that the mushrooms I used was too thick. Must look for this type 🤦🏻♀️
用蒸爐是否更好用？
您所說的是蒸鍋吧，一般家庭廚房很少有蒸爐。但這兩種廚具會更好用些。非常感謝你的支持！老劉祝福您和家人安康快樂！
Would you add gwo pi also?
I think some people like the smell of tangerine peels, but I swear I eaten some with strips of tangerine peels in it.
I made this today and it was delicious. My sons and husband loved it. Reminded me of my childhood.
What is the difference between cloud ear mushrooms and black fungus mushrooms. Can you use one in place of the other.
If you are referring to what is commonly called wood-ear fungus in Chinese, they are much thicker than cloud ear fungus.
Cloud ears are pale yellowish in color and become translucent jelly ish after soaking. No, I would not use that for this dish as it is softer and more gelatinous. I see it more in soup or dessert soup.
@@iris0726No, those are not cloud ears (云耳), which are black and are never used in desserts. The one you described are "snow ears" (雪耳), which can be used in savory dishes or in sweet desserts.
Oh okay, that's helpful. Thank you so much.
@@helennyc4388 You are right. I got my mushrooms mixed up. Thanks for pointing it out.
Awww shit! Wake up, fam! Daddy Lau has some more culinary knowledge to grace upon the public.
Deboning the chicken. Papa Lau 'easy isn't it'. Me 'No'.
Kinda rude for the peanut gallery to ask "what are you talking about?" while you're so clearly filming!! Jk jk, very cute :)
What might be your family's Cantonese takes on some iconic Indian (regional or otherwise) dishes or something like an inverse of Indo-Chinese food, heeding that there are more similarities between Chinese & Indian cultures including in martial arts than many may at first think?
In Hong Kong, beef brisket curry with rice is a very popular dish. I think this is a classic Cantonese take on Indian dish.
下次做扣肉啦唔該你
好吧，遲啲按排時間啦。好多謝您嘅支持！老劉祝福您闔家安康快樂！
🫡🫡
Too many ads, horrid
Chef lou should wash his hands after handling chicken as he should know every dish and bottle was contaminated with chicken juice's
Animal fat is healthy fat.
Mics away from baby sounds please
You really need stop saying, "My dad, my dad my dad in your videos. This is such a bad uneducated expression of English irrespective of your chinese cultural respect for dad. One "my dad " in every video is enough. Find a better way to narrate .
It can be so annoying at times that I can't watch anymore of the videos