I had the pleasure of meeting your father in law today. My wife & I are so proud of the success you had and the valuable recipes father lau is making. Wishing your families success & happiness.
Daddy Lau should be proud that he's imparting this knowledge, without bias, answering the seemingly simplest of questions. I have learnt so much from him!
very patient, very kind, infinitely knowledgeable, rare combination, most people that achieve this level of skill from experience don't have a sliver a patience with newbies, both my dad and granddad where like that I have to shut up.and watch. still learned a lot from them
This is unbelievable. What a time to be alive I'm getting to watch this mans Cantonese father teach me how to make delicious food. Amazing, looks delicious! Thank you both
INSANE!!! My dad used to be a chef , he would make us the most complicated dishes when he had a day off. The kitchen would turn into a battlefield after cooking because he cooked in home kitchen like he cooked in the restaurant one. Papa Lau is so neat and tidy in the kitchen
Hehe this made me smile. I’m a tidy cook and usually wash up as I go, but my housemates don’t. It’s put me off making meals tbh ;) bless ready meals and my microwave!
@@czeshirecat6278me too! I can’t stand having a mess while I’m cooking, I want access to a clean sink during the whole process and my family just loves to pile dirty dishes or other food in there and leave it. So I’m constantly washing dishes and recleaning the sink! Drives me crazy. And I had a friend come over to cook once. She dropped an egg on the floor and didn’t clean it up, she just walked through it! Never have I ever even seen that. I was freaking out the whole time. She refused to allow me to clean it up in my own house, yet wouldn’t clean it up. After that I never ate anything she made again. Ugh
This is one of those recipes which are so labor intensive. Fun to do once at home but it takes time and can get really messy with all the oil flying around. It's really worth it to go a restaurant and have them do a good quality chicken on the day.
I could imagine doing this for cornish game hens as the smaller size is more manageable. Another fantastic video representing us Chinese-Americans out there! 👍
@@nrgltwrkr2225 I tried the recipe with half a chicken n after I heat up the oil,it’s every 5 minutes I turned the chicken over,(not using Mr Lau’s time consuming method) so for half a chicken,it took 20 minutes,for Cornish ,12-15 minutes should be ok. The chicken turned out crispy n moist n i cooked in high heat.
@nrgltwrkr2225 Just use a meat thermomether. I'm from a family of amateur cooks and my dad was a pro. While my dad can eyeball and time things, the rest of us have decided to use a meat thermomether. There are too many variables to use the timing method for even very good amateurs.
Loooveee this with the salt dip! I’ve never tried making a whole chicken with crispy skin, so thank you Daddy Lau for showing these techniques! Gotta try it!
In my neighborhood exist an old Chicken Rice restaurant. The way they prepare their chicken rice is amazing, I would always see a lot of older Chinese aunt and aunties flock there during breakfast hours. I would always pass there during my morning run and get a chicken rice to go and eat it at home. I am so happy that you share this recipe, I will try and replicate it at home.
I am just starting with cooking our chickens and ducks. I have watched a great number of videos on this topic. Your video is one of the best I have ever viewed. Thank you for sharing you Fathers wisdom and amazing skills.
This fryng technique is something I do similar to the fried wings I do. The difference is that I fry the chicken under 300, around 250-275 and deep fry it until the the chicken is lightly brown. The trick is to hear the boiling sound, to know the frying process has cooked it through and the sound is coming from the natural juices. I would pull it out, let it cool down and place it in the refrigerator until it's needed. It would go through a final fry around 375 until crispy golden brown.
I love watching him cook and learning along the way. The way he explains the intricacies of the recipe are wonderful! Trying this recipe next. Hope I can do it justice!
WOW YOUR FATHER IS AMAZING IN THE WAY HE EXPLAINS HOW TO VOOK THE CRISPY SKIN CHICKEN. SUCH A GREAT TEACHER MAKES EVERYTHING MUCH. ORE SIMPLE AND NOT DIFFICULT. THANK YOU FOR TEACHING THIS AUSTRALIAN WESTERN MAN ON HOW TO COOK MY MODT FAVOURITE DISH. WELL DONE SIR. YES FAMILY IS VERY VERY IMPORTANT. I WISHED WESTERN FAMILIES COULD HARVEST SUCH STRONG FAMILY VALUES AS THE CHINESE PEOPLE. VERY PROUD INDEED.🇦🇺👍❤️🙏
Daddy Lau really shows his skills! Thanks for sharing the knowledge. I always have this dish in Chinese restaurant but has not idea how chiefs cook them.
Attended a Chinese cooking class. They taught me to dry the chicken then hook it at the neck and just submerged the whole chicken in a vat of oil for over 20mins. After that use a fork and poke at the thigh to check if its fully cooked and run along the breast to test if the skin is crispy. The skin was crispy when its hot but becomes soft when it cools down. Will try this method this coming weekend to see if the skin still stays crispy when it cools.
I love Chinese food but only have the ability to make simple stuff at home. For high quality Chinese food we go out for them in restaurants. I loved watching Daddy Lau cook. Daddy Lau, you are a true professional chef. There is so much thought that goes into what you do and how you do it. I truly appreciate knowing how complex it is to make a Chinese red fried chicken now. The next time I have this chicken in a banquet I will have a much more appreciation for all the work that goes into making it.
The advantage of deep frying it is that it seales the outside, allowing the meat to retain its juices. Here it is so long bathed in oil that you are eating so much oil. My vietnamese girlfriend used to cook the chicken very slowly in a stock, then dried it and added very hot oil with a spoon in the skin. It was always delicious.
Estoy seguro que la Comida Cantonesa en manos de un cheff Cantones queda exquisito como los diversos platos que su papá Lau enseña a cocinar . Que sigan los Éxitos y perdure la tradición China Cantonesa !!
Great content, always wanted to know how they did Crispy skin chicken. So endearing to see Chef Lau call his grandsons name at the start of each meal…..
I’m going to try this method the next time I deep fry a Turkey. I need to think of a safer way to pour the hot oil over the Turkey as I’d be working with a lot more oil.
That's exactly what I ever wanted to know. There are some steps at the beginning as a European I wouldn't do (not why complicated but when you buy a chicken at the supermarket it where not really good to do).
