🤩 Ginger Scallion Sauce: The Chinese Restaurant Way (薑蔥醬)!

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Watch Daddy Lau teach us how to make his addictive ginger scallion sauce!
Additional Notes
1: Some chefs, especially at restaurants, skip cooking the ginger and scallions. Instead, they heat the oil and pour it on top of the raw, minced ginger and scallions. This results in a more pungent taste (which some people prefer), but my dad prefers cooking everything because it lasts much longer in the refrigerator.
2: This is an updated excerpt from our longer Bak Chit Gai video ( • 🐓 Dad's White Cut Chic... , from our Lunar New Year series!) Ginger Scallion Sauce is a great recipe on its own, so I figured it deserves its own video.
3: To our regular subscribers - this video is shorter and missing a Meal Time. We never had a dedicated discussion of this sauce, but Meal Time isn't going anywhere in our future videos!
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👩‍🍳 JOIN THE CANTO COOKING CLUB 👩‍🍳
Develop the intuition and foundation to cook Cantonese food with exclusive classes from Daddy Lau!
Join the club: bit.ly/3JLblSf
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🍴 RECIPE + INGREDIENTS🍴
Check out our blog for an adjustable list of ingredients and step-by-step videos:
madewithlau.com/recipes/ginge...
🙏 SUPPORT OUR CHANNEL 🙏
If you enjoy these videos and want to support us being able to continue creating content for many years to come, we’d love for you to consider becoming a patron of Made With Lau.
/ madewithlau
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🔗 LINKS MENTIONED 🔗
- Bak Chit Gai / White Cut Chicken - • 🐓 Dad's White Cut Chic...
- Options for cleavers: amzn.to/2NhpHhY, bit.ly/3iuw4d2
- Infrared thermometer: amzn.to/3bSkebB
- Thick wooden cutting board: amzn.to/3iqB9TI
- How to shop for meats at the grocery store: • 🛒 How to Buy Meat at t...
- Basic Chinese knife skills: • 🔪 Chinese Knife Skills...
- Global Animal Partnership: globalanimalpartnership.org/
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🍳 COOKWARE WE USE/LOVE 🍳
- Electric Burner: geni.us/electricburner
- Non-Stick Wok: geni.us/nonstickwok
- Carbon Steel Wok: geni.us/carbonsteelwok
- Non-Stick Pan: shrsl.com/305jb
- Carbon Steel Pan: shrsl.com/305j9
- Stainless Steel Skillet: shrsl.com/305j8
- Cookware Set: shrsl.com/305j7
- 8 Quart Pot: shrsl.com/305j6
- Cookware Collections: shrsl.com/305j5
- Pan Protector: shrsl.com/305j0
- Carbon Steel Seasoning Wax: shrsl.com/305iz
🔪 KNIVES WE USE/LOVE 🔪
- Dad's 40 year old Chinese Chef Knife: geni.us/dadschefknife, geni.us/Vtjn
- Chef Knife: shrsl.com/305is
- Santoku Knife: shrsl.com/305iu
- Starter Knife Set: shrsl.com/305iw
- Sharpening Stone Set: shrsl.com/305iy
👨🍳 KITCHEN ACCESSORIES WE USE/LOVE 👨🍳
- Magnetic Knife Strip (storage): shrsl.com/305j3
- Cutting Board: shrsl.com/305j2
- Instant Read Thermometer #1: geni.us/bluetooththermometer
- Instant Read Thermometer #2: geni.us/wirelessthermometer
- Food Scale: geni.us/ourfoodscale
🍜 DAD'S SPECIAL INGREDIENTS 🍜
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil: geni.us/bPkD
- Handcrafted Soy Sauce: bit.ly/handcrafted-soysauce
- Light Soy Sauce: geni.us/h5GrZ
- Light Soy Sauce (Handcrafted): bit.ly/premiumlightsoysauce
- Dark Soy Sauce: geni.us/VIgg0
- Dark Soy Sauce (Handcrafted): bit.ly/premiumdarksoysauce
- Rice Cooking Wine: geni.us/ZHJK
- Premium Oyster Sauce: bit.ly/gfoystersauce, geni.us/BplS8
- Chili Oil: geni.us/DX1vm
- Hoisin Sauce: geni.us/lmBz0
- Chicken Bouillon: geni.us/2Eu7CU
- Shaoxing Cooking Wine: geni.us/M93Zer
Options for Vegetarian Oyster Sauce
- geni.us/evyhI
- geni.us/nf17
Options for Gluten Free Oyster Sauce
- bit.ly/gfoystersauce
- geni.us/C9ABB
🎥 MY CAMERA GEAR! 🎥
- My Workhorse Camera: geni.us/DAeHJ
- My Lens for Wide Shots: geni.us/cLfu64x
- My Lens for Detail Shots: geni.us/9aDaf5
- My Macro Lens: geni.us/bzn6Vy
- My Main Light: geni.us/ZK5XVe
- My Light Softbox: geni.us/PmOs8FK
- My Camera Slider: geni.us/BUd8
Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
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⏲ CHAPTERS ⏲
00:00 - Intro
00:47 - Chop ginger and scallions
03:08 - Cook in oil
05:11 - Flavor the sauce
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🎵 OTHER CREDITS 🎵
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music - chll.to/49e6fa9c
Copyright Chillhop Music - chll.to/4ca8cc15
Overhead Camera Rig built by P.Oak - / p.oak.co
Chinese Subtitles by Wynee Pan - / gotchacafenyc

Опубликовано:

28 июн 2024

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Комментарии : 2,3 тыс.

@MadeWithLau 3 года назад

Enjoying our content? Join the Canto Cooking Club - bit.ly/3YrnxLZ Support us on Patreon - www.patreon.com/madewithlau Get the full recipe here - madewithlau.com/recipes/ginger-scallion-sauce What'd you think of Daddy Lau's recipe?

@OmgItsIce 3 года назад

Amazing! Learned to make this from my mom but did not know that you could add sesame oil at the end for that extra aroma and flavor.

@Rums10 3 года назад

Incredible, as usual the video quality is top notch and the sauce looks delicious.

@wumao6797 3 года назад

Hiya, can you and your dad teach us how to cook beef brisket noodles. I miss that dish so much. I tasted that dish while in HK and fell in love with it. Tried a few similar recipes on YT but just can't get that same taste as in HK. BTW do you know what those noodles are called? The texture is bit bit rubbery and very thin. Went to an Asian supermarket can't seem to find them.

@truth8307 3 года назад

Great if you can let us know whether it's young ginger or old ginger to be used. Have you tried using ginger powder or ginger essential oils? Wonder if it works.

@emillkim13 Год назад

Thank you so much for this post. I've always loved this sauce!!!

@uhnschlek8827 3 года назад

I will never tire of hearing Mr. Lau say to his son, "try it son." The son part is always so endearing, it's full of love. It makes me happy every time I hear it. Thank you, Mr. Lau for the depth of your love for your family. You bring beauty into this world.

@lindaschouten7210 Год назад

Yes and thank you for passing on the traditions and knowledge! I also love Mrs. Lau. Such a sweet mother and grandma. Always telling stories and explaining things towards the end.

@tamulemon 3 года назад

Chef speaks Cantonese, son explains in English, and caption in English and Chinese. Half of the world can probably understand the recipe. At least I know I will be trying to make the sauce. Dad rocks! That kitchen knife rocks! It’s just heartwarming. Thank you Lau family.

@wildfiregoddess 3 года назад

I love the internet sometimes I would have never purposefully looked for this video. But now I’m going to be making some ginger scallion sauce.

@thatWonKrnGuy 3 года назад

How did it taste?

@Xia-hu 3 года назад

same here

@ellengruspe2959 2 года назад

Good l like it for a fried fish!!!

@gulfbreeze76 2 года назад

same here

@peterchow7115 2 года назад

@@thatWonKrnGuy pppppp}

@angelawong6327 Год назад

他的家人真幸福有這位慈祥和藹的爸爸👍👍

@MadeWithLau Год назад

非常感謝您的支持和讚美！老劉衷心祝福您闔家平安健康快樂！

@joe8572 3 года назад

Glad to hear Cantonese teaching authentic Canton dishes.

@craiglang8908 3 года назад

For the culture

@Nunyabizn3ss 3 года назад

Not that I understand any Mandarin, but this sounds like a completely different language to my untrained ears.

@monkeymind4912 3 года назад

Couldn’t agree more

@seanluke3052 3 года назад

@@Nunyabizn3ss It is. Cantonese and Mandarin are about as different as Portugeuse and Italian. Cantonese is famously crude, loud, and obnoxious. It's a wonderful language. It's the kung fu movie language!

@Nunyabizn3ss 3 года назад

@@seanluke3052 Thanks. I recently watched something on RU-vid that stated the Cantonese have a written form, which is mutually intelligible with Mandarin, and one that is in line with their spoken form. Boggles the mind, where I live most people are monolingual English speakers, and yet are unable to master basic grammar.

@ZenTeaNow 3 года назад

I love how your dad always say “do it like this, it’s very simple, it’s very easy!”. It is so reassuring especially coming from a chef, when many other chefs will say things like “of course it’s not easy, you think it is so easy to be trained as a chef?” Love your dad!

@cyclopsvision6370 3 года назад

It is easy if you are in a restaurant, you have staff, and commercial sized meat grinders, just shove all the ginger and scallion into the grinder.

@george474747 2 года назад

Centre the video's attention on when he teaches though: @4:46 - 'It's already done, see?' Better to focus the camera & editing on the instruction - "look" when told "see" - instead of setting the recording up to prettify imagery the teacher doesn't deem important.

@george474747 2 года назад

...Zoom beyond making faces visible, and get the pan's food's sights & sounds.

@ramonching7772 2 года назад

Yes. It's true. It's easy once you keep at it. After 5 to 10 times in about 2 months. It will become natural.

@jenniferlee8099 2 года назад

Mr Lau is a very humble and generous man

@pamcunningham9608 3 года назад

Your dad is an absolute treasure! It's nice to see your family working to keep your culture alive.

@kenhartman6237 2 года назад

Hello Pam how are you doing?

@mysticseraph2213 Год назад

"My dad spent about 4 minutes total mincing the ginger and scallions." Ok, so watching his knife skills, and knowing my own, I should set aside a good 30-40 minutes 😂 That frivolity aside, I love the simplicity of this sauce and definitely the flavours. I will most definitely be making this one, and soon! Thanks so much for sharing with us ❤

@reiroll5 3 года назад

I know he’s talking to his son, but when he goes, “remember, ok?” It makes me feel like my own parent is talking to me 🥰

@lindaschouten7210 Год назад

Bless him he wants to pass it down!

@alum18 3 года назад

I love that your dad is speaking in Cantonese, and the way he explains everything reminds me so much of my dad teaching me to cook specific dishes....he was an American chef so he taught us both American food and some Chinese dishes. Watching your Dad brings back so good memories. Thank you!

@Etaripamai47 Год назад

As an Irish guy with Malaysian and Taiwanese in laws, I can definitively say that this stuff is the best topping I'm human history. I would put it on pizza if my MIL would let me. It's incredible.

@binhluu128 Год назад

Hainanese Chicken pizzas sounds awesome!!

@davidlalexander1178 3 года назад

I could listen to him speaking Cantonese all day! I was this poor little white kid that was essentially adopted by a Chinese family (well they just let me hang out with them for endless hours) all through the years of my youth. I was immersed in the culture and language. It was the most incredible experience for me. Now that I am very much older watching this family on RU-vid videos feels like going home again for me. I miss those early days and the wonderful Lew family. I used to understand most everything that was spoken in Cantonese and could speak it fairly fluently, but as they say you lose what you do not use. Anyway my love for Chinese people is deeply ingrained. I never thought I would live to see such anti Asian sentiment in our society as it is these days. Makes me want cry. If the haters only knew what loving and kind people that they are rejecting and missing out on. SMH

@maildump4395 Год назад

Damn that’s a cool story

@karentsui7921 Год назад

I feel the same, I married into a HK Chinese family.

@susantam5681 Год назад

Thanks for sharing your story.

@AsiaKoeanDoll Год назад

I am the opposite. I use to hang out with a white family as a child 😮

@stephaniecarrow4898 Год назад

Thanks for your lovely, touching story. When our government prepares for aggression towards another country, one important step is to turn us into haters. Because of course we would never consent to aggression towards good people. We must never fall for the propaganda. Or the aggression. People everywhere are just like us.

@nearfall87 3 года назад

i love how your dad referred to the viewers as his friends - fellow Cantonese here so it was especially endearing to hear it spoken

@dfu3053 2 года назад

As a HongKonger, I feel so warm to heard Uncle Lau teaching his receipts in Cantonese. It's much clear than most cooking TV shows in Hong Kong. Hopefully you can use Traditional Chinese subtitles to make your family cooking show perfectly.

@yuetkukoihoje 2 года назад

Agree with you the suggestion of using Traditional Chinese subtitles.

@sagisdoodleverse9696 Год назад

I can only read simplified Chinese, so I appreciate that they use simplified, but adding it to the cc option is great too for the ppl who like traditional

@AimeeWong27 2 года назад

As a little girl I would watch my Yeye (grandpa) make this sauce all the time. I make it again from time to time especially when I miss him. I just found this channel and I am so glad. I moved away from home a few years ago and I miss my Cantonese grandma's cooking all the time. She instilled in me a love for the kitchen and food.

@violetviolet888 2 года назад

Here's a Cantonese Grandma ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-_Z_Unq5xzPs.html

@raposon1 3 года назад

Mr. Lau, i am 56 yo and have been cooking since the age of 14. I cook japanese and cantonese food a lot, I cant believe that I never ran into this succulent sauce!!! I made as huge amoubt this weekend and will be using it for the rest of my life. THANK YOU for the gift you give us on a daily basis.

@marineltoquero53 2 года назад

11 bn mii880

@rjlee818 Год назад

Sorry, but you haven’t been paying very close attention.

@Dominum87 Год назад

56 year old and still so stupid?

@Brandooooo5 Год назад

@@rjlee818 😑

@slpiazza 3 года назад

Saw, “ginger, scallion” and IMMEDIATELY clicked.

@natashiaformley5941 3 года назад

Same

@Rikki-lh2mw 3 года назад

Same🙄

@AliHamdhan 3 года назад

Same here 😀 😀

@pantherleal 3 года назад

Me too lol

@emilyvidal783 3 года назад

me too 😀

@KC-qu6oh 3 года назад

My family makes this all the time. Our secret ingredient is we add a spoonful of sand ginger (lesser galangal) powder to the mixture along with the salt. This is amazing with everything included just some plain egg noodles or white rice!

@asherbeal8357 3 года назад

Excellent idea! I use it in my hot oil recipe normally. 🍻

@arepitavzlana 3 года назад

My goodness, thank you! I never knew what that "mysterious" ingredient was. I speak Cantonese, but cannot read. So, I can buy at the store by asking. Love this stuff!

@pbear7814 3 года назад

Do you add it to cooked meat? I want to try it.

@truth8307 3 года назад

Do you know if the ginger in the recipe should be young ginger or old ginger? Can ginger essential oils or powder replace the ginger? Thanks

@mangos_jc 3 года назад

@@pbear7814 The sauce is usually eaten with steamed chicken so it could work with meats. But probably better as a sauce for plainer items

@graceface420 2 года назад

I love you! I keep this video bookmarked, and not because I need reminding of the recipe (which is quite simple) but because I just love watching your dad explain it with such joy 🥰. And, it is DELICIOUS!!!

@proudasiangirl576 2 года назад

DE-LI-CIOUS! Finger licking good! Yes, it's addictive and yes, I want it on EVERYTHING! I love how you feature your mom at the end. She does a great job promoting your channel!

@ChopChopsBabyHuey 3 года назад

I absolutely love this sauce. We in Hawai'i, call it "Cold Ginger Chicken Sauce." I literally eat this sauce with everything, even with just plain rice. 😋😋😋 Thank you for sharing your recipe. ❤❤❤

@anacondalim9393 3 года назад

Love how you adore n proud of your father. What a perfect n warmth family you are! We will continously support you 🥰

@Alice_Walker 2 года назад

I made this shortly after the video came out and have been making it at least once a fortnight since. Thank you. It's probably my favourite recipe of the year and it's so simple. Having it on hand means that I'm happy to have tofu, greens and rice that take almost no effort to prepare because this sauce makes them taste so good.

@kl379 2 года назад

so thankful for your channel for sharing such authentic Chinese recipes!! Hearing you guys speak in cantonese is also so reassuring and comforting 🥺❤️Keep up the great work!

@NoKaOiBoiInDa805 3 года назад

Even though as Randy mentioned viewership drops off during mealtime, I always enjoyed it to have more wisdom passed along by elders. I am sure many of us that stay on for the full video feel the same way. My parents and many of their siblings have passed so mealtime brings back many endearing memories. Thank you for the time and effort to capture your dad's wisdom and sharing it with all of us.

@maniacalmich 3 года назад

I enjoy the mealtime parts too. But I often replay just the recipe parts to learn the cooking techniques. It could be one of the reasons why viewership drops off during mealtimes.

@jenwang4894 3 года назад

Actually meal time is my favorite part of the video

@pinchebruha405 3 года назад

love for this family, I always thought grocery stores should have contest or submit your relatives recipe to win some groceries but the best part would be to have them shop and cook in the store to show me how to use some fun ingredients for exotic foods. I think it would help make neighbors more friendly

@deskclerk 3 года назад

Randy - your cantonese pronunciation seems to be getting better! I've been really brushing up hard on my canto this quarantine so I just wanna commend you on your progress! Thank you SO MUCH For this channel, its literally one of my favorite programs ever created.

@charliebrownsd 2 года назад

Awesome to see you working with your dad to spread these recipes! The little techniques he has and other personal "quirks" in his cooking are what make dishes so unique. I definitely want to make this sauce with the chicken, looks amazing!

@bubz0001 2 года назад

Your dad is a legend! Thank you for sharing your delicious recipes I really enjoy and appreciate it! 😊

@gabrielletalon3698 3 года назад

I've made this sauce twice so far this week and am in love! Used it for dumplings, rice, noodles, veggies and shrimp. So simple and easy but packed with flavor. Will definitely be making a weekly jar of this! Thanks so much for sharing.

@postholedigger8726 3 года назад

That look your dad gave you when you pulled out the thermometer is priceless. david

@shellc3509 3 года назад

🤣🤣🤣

@johnnyhuang99 2 года назад

Thank you for making these videos. I love hearing your Dad speaking in Cantonese. As an ABC it makes me feel at home.

@r3toun 3 года назад

Part of what makes these videos so good is not only your Dad's expertise but also seeing the way you would cut things as a professional because sometimes thats what really does the trick for me

@MR-xf8xg 3 года назад

I'm so used to hearing mandarin it's nice to hear cantonese again. Dad is also tanned and handsome!!!!! Also something i don't get to see much anymore. In my city all the chinese, south east asian and korean people have bleached themselves pink. Consider me subscribed.

@The.Whoever 3 года назад

@@maiy8786 Yes. Theres lots of chinese that dont even speak Cantonese.

@MegaBing04 3 года назад

@@maiy8786 because Chinese is split into Mandarin and Cantonese they are kinda like two different languages!! And depends on where you go each area has a different dialect and accents

@Poemi10304 3 года назад

I hear ya! So many mandarin speakers where I live, but it used to be mainly Cantonese. It took me a while to get used to, but I’m still not completely there! Lol

@nadine4034 3 года назад

Wait, what? Do yo mean people are bleaching their skin with chemicals? Why?

@lorimatthiesen91 3 года назад

@@nadine4034 yes, the idea being that the more pale you are, the less likely it is that you are a farm worker and assumed to be poor. Unlike in westernized culture where a tan denotes wealth showing that there is time to laze about on the beaches or by a pool.

@jojosmith1097 3 года назад

This is a bad ass sauce... I doubled the recipe and it was gone in one dinner. The family put it on everything

@Anna-xc2xr 2 года назад

I print out all your recipes for quick reference. But I've been making Daddy Lau's dishes so often, I already know the ingredients by heart. Can't thank you enough for these free content and resources. Watching your family's interaction is such a joy to watch.

@jessicapoon4607 2 года назад

Love watching your dad cook. I used to cook with my gong gong all the time before he passed. I don’t speak Cantonese as often anymore. I love listening to your dad talk about food!

@Laowhining 3 года назад

All the recipes look incredible and your dad is just genuinely so kind and entertaining to watch, he doesn’t even have to try

@audioventchick 3 года назад

Made this tonight and I have to say it is INCREDIBLE! This went great on lightly seasoned oven baked chicken breast and tofu. Served it with a side of rice and your Egg Flower Soup. Thank you for sharing and preserving these recipes!

@williammalamas8367 2 года назад

This has become one of my favorite cooking channels. Was always curious what ingredients are used in Asian cuisine. I love how he explains every little detail and why he does it. Unfortunately the ingredients in Greece are not easily found but I’ll do my best!

@gracebock2900 Год назад

Hai Randy...writing to say that I appreciate your work n your dad's/ family's work to preserve these authentic Cantonese food.My mum was Cantonese but I had limited chances to learn from her as she worked much away from home.Enjoyed her dishes when she came home.Now I'm happily learning from your dad! Thank you so much Ah Pak! Jesus bless you richly the work of your hands!❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️

@ayumesakamoto3304 3 года назад

I don’t know how he forced his dad to use measuring spoons.... 🤣

@SL-lz9jr 3 года назад

I didn’t notice until you said it. My mom would think me weird for using them but I don’t know how to cook.

@mssuezee6178 3 года назад

He must really love you all and us all🇨🇦🙋🤗❤✌🙏

@gongfutaijimy 3 года назад

I feel his dad's pain. I never measure Asian food, on principle. It does not make sense, but I do it anyway.

@biutify 3 года назад

i came here to say the exact same thing. Every asian knows... we just fucking know LOL

@cheezheadz3928 3 года назад

When you're sharing a recipe you need to have measurements.

@neville3151 3 года назад

This simple sauce turns boiled chicken into a banquet quality dish.

@MeettheTings 3 года назад

Thankyou for bringing cantonese cooking to youtube!! Love it!

@catzbest8050 2 года назад

I love how this simple video is giving warmth to everyone who’s watching it. It made me smile. Now, I have to go to make scallions and ginger! BRB!

@diddles38 3 года назад

Chicken with spring onion and ginger sauce is my favourite comfort food, it’s so simple yet so tasty! I love watching your dad cook and explain everything in Cantonese 😄

@xobobalover26 3 года назад

Your dad is such a naturally good teacher! I could watch him all day. My dad never cooks and my mom is usually the one that makes the ginger scallion sauce :)

@lousalvador1632 3 года назад

Thank you so much to your family for sharing your food, language, and culture with the world. To me that’s the true strength of humanity and the highest form of communal love, and I’m incredibly grateful

@mavicflorendo3263 2 года назад

I'm learning a lot from all these receipies of your dad, since I love cooking, and it's so nice seeing much of the Chinese dishes and famous delicacies, more power and God bless your family

@hippocortex 3 года назад

From another Lau, thank you so much for sharing these recipes! For me, my Cantonese is deteriorating so it's great to hear your dad speak and read the subs to augment. Really appreciate the channel. Will be making this and the ginger fried rice tomorrow! Can't wait to see more.

@violetviolet888 2 года назад

Here's a Cantonese Grandma ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-_Z_Unq5xzPs.html

@janicebolosan119 3 года назад

My grandparents made this sauce every sunday!!! Both sets are long gone and I miss the simple dishes they made. Thank you for bringing back memories of my childhood❤

@kevinwaters-marsh217 Год назад

Thank you Lau family. Really enjoyed your Dad's cooking and yes it's delicious... I'm learning new recipes from your Dad so I can surprise my wife and sons by cooking for them... 😀

@bamafuhok2257 Год назад

I absolutely LOVE learning these recipes from Daddy Lau!! He makes things so simple and understandable!

@azoutlaw7 3 года назад

Well I am off to the grocery store to get these ingredients! Such a simple dish to make and you know it's going to be very flavorful. I just love how your Dad is all business when he's making a recipe😁. Thank you all! Kathi 😎🇺🇸

@earlystrings1 3 года назад

As a western guy trying hard to learn about Chinese foods, the first condiment I encountered was Sichuan chili oil. This seems almost the exact opposite, gentle and subtle, and very Cantonese. It's absolutely delicious. Thanks to Daddy and Son Lau!

@lovice 3 года назад

Actually, when Sichuan Red Oil (Sichuanese people don't call it chili oil, but red oil) is made correctly, "gentle and subtle" are also required. For instance, within the so called red oil there are at least three different types of dry red chilies. And each type needs to be "cooked" at different time and with different oil temperature. The ratio of each type of chili needs to be exact. Of cause, the taste of different sauces/oils are totally different. One is spicy and the other is salty. But both needs to be "香".

@hungyulaw256 3 года назад

@@lovice ？

@mjmcoffeegray7208 3 года назад

@@lovice Thank you

@user-cd7gt5xz7z 3 года назад

You can learn how to make white sliced chicken with mashed ginger. It's a classic Cantonese dish. It's super delicious

@zubeennaushad5516 2 года назад

watching your Dad chop is so calming. It's art.

@OfficiallySarabi 2 года назад

I love how he emphasized what's important and what can be done according to your own desire. And the baby at the end 😍

@theblueburrow1801 3 года назад

Made the sauce for a Filipino dish for my family, absolutely a hit! Eternally grateful 🙏for the recipe and step by step instructions.

@batangcancaloo6701 2 года назад

Thank you for sharing your father’s recipe. The sauce is now part in our daily meal. Thank you!

@trixxta125 Год назад

The face Daddy Lau makes when the thermometer comes at him is awesome. 😄Thanks for this video. Great stuff!

@richardlane5395 2 года назад

this is one of the most wholesome channels I've ever seen... thanks for the great recipes

@avatarayoga167 3 года назад

I'm so glad I found these traditional Cantonese dishes. I love the tips in all your videos. Thank you!

@getwallzz 3 года назад

Living in the UK away from all my family in NZ (I'm Chinese) this makes me miss them so much! But makes me feel as if I'm at home again. Thanks for the video, keep them rolling please! Do more Cantonese classics and Cantonese narration!

@vickieeeeeeee 2 года назад

Adorable baby! Love your dad’s simple and easy recipes.

@carolynpinkerton1471 2 года назад

Thank you for all you do to improve the health and wellness of people like me. You videos are really well done. I love the picture of your Dad playing the flute years ago. Very attractive young man!!

@MM-bk8rh 3 года назад

I love this channel. I appreciate the cultural context and the recipes are great. Cheers.

@kouthao4028 3 года назад

Been looking for a video of how to make this sauce! First time I had it was crazy and it's a must have! Thanks for the upload and thanks to your family for this! Cheers!

@keepingit100integrity4 3 года назад

Love your dad. So sweet and knowledgeable.

@puiyingtsuu3604 Год назад

Thank you Daddy's Lau to teach us how to make the ginger scallion sauce. This is my favors sauce!!!

@aloromot4110 2 года назад

Wow! This has an amazing flavor profile. The delicious aroma filled my home. I used olive oil instead of corn oil, it's my go to oil and currently I'm in Greece. The only problem I had was the sauce was ready before my chicken, it was hard to wait. Thank you, I love it! It will definitely be made many more times throughout my life!

@critterwatcher8009 3 года назад

envious of those chopping skills!

@jcyycmy 3 года назад

I love it that he’s doing this to share his knowledge. 多謝你呀，uncle！

@helenkwan6519 2 года назад

Love your dad, excellent teacher and very reassuring. Watch it everyday when I have time and have learned a lot from him . Thanks 😊

@jasonpoon2405 3 года назад

“Take your time. No need to rush” *proceeds to chop at lightspeed* But! THANK YOU FOR THIS!

@hellzapoppinUp 3 года назад

I came here to say the same thing.

@violetaura9007 3 года назад

I think the footage was sped up for the video

@jluvs2ride 3 года назад

I feared for his fingers.

@summertime6692 3 года назад

Oh I was so afraid he chopped his fingers

@ghardy2922 3 года назад

It's like saying don't try this at home. That's his phase

@seankim2743 3 года назад

There's just something about the way Cantonese sounds that just says... "Hey man, let's hang out." So inviting and, embracing almost. Maybe it's the southern thing? Perennial warm weather and high humidity? Because I sense something a little similar here in United States - southern accents are just so damn friendly.

@walktheparth 3 года назад

I know right? I feel like going "Lau Si Fu! Sek Fan Mei?" then sit down and learn from him, recipes and life lessons.

@davidlalexander1178 3 года назад

Love these comments.

@acmcbride-olson9320 2 года назад

Ohmigosh, it's true in China, too? It's also that way in Germany with Bavarians being the invite EVERYONE to the party folks! When you move from south to north in the USA, they mostly keep to themselves and/or claim they can't understand your accent. And forget trying to find good BBQ! I wonder if it is the same in more countries, too?

@violetviolet888 2 года назад

Here's a Cantonese Grandma ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-_Z_Unq5xzPs.html

@lk4871 2 года назад

Your dad is so sweet. Thank you

@jadeng3049 2 месяца назад

I love this. So nice to see how the whole family is involved. I will add the spring onion and also give the ginger and spring onion a quick fry (which I havent been doing). Thank you, Mr Lau! I especially love how Mom came on at the end soliciting Likes, Comments and Follow! So cute and sweet. Thanks for sharing and brightening up our day.

@johnbaggus9966 3 года назад

I just made this version and its electrifying, please thank your dad from a happy Scotsman My wife is chinese her version uses shallots which is more sweet her's is 10/10 your fathers 11/10 , must have been great growing up with him 😀 👍

@brianschaffler 3 года назад

Your Dad is a beast with that knife. Skills!

@micheleharer2612 2 года назад

Thank you. I love it when your family visits.💝

@kazuyomasu3799 2 года назад

your Dad is not only a super cook , a great flute player as well ! I really enjoy it ! thank you !

@jdroxford 3 года назад

I made this tonight. It was good, really good. Now I know that gingery dipping sauce that I had eons ago at a hotel which was paired off with hainanese chicken rice. For years, I have been researching for this dipping sauce. Thank you very much!

@emmythemac 3 года назад

For some reason it never occurred to me to slice the green onions lengthwise first and every time I made this I ended up crying like an idiot while inefficiently whacking around a pile of onion. Thanks Daddy Lau for the tip!

@b1k2q34 3 года назад

Never knew green onions to cause watery eyes. It has never happened to me.

@violetviolet888 2 года назад

Green onions make you cry? Usually it's the bulbing onions.

@francescastjames 3 года назад

Your dad is adorable! Thanks for all the great recipes!

@donnaroni Год назад

👍👍👍 awesome, thanks for sharing this recipe! I love love love ginger scallion sauce! Aww… your parents are adorbs!! Love this content! Keep up the great work! 🤗🤗🤗👍👍👍

@iantumulak6723 3 года назад

Having lived in Hongkong for a decade, I miss Canto food so much. Watching your father make this reminds me of those delicious meals.🤩🙏❤

@hanauta3cho 3 года назад

Made this several times since the original video. It’s pure crack, can’t have enough of it. Thank you for posting this. Young ginger tastes best IMO.

@richardmoy9357 2 года назад

I honestly can’t thank you enough for starting this channel. This is just the best. 👏🏼👏🏼👏🏼

@candypilot Год назад

I’m addicted to your channel. Thank you so much for preserving our culture ❤️ would you be so kind to do an essential Cantonese grocery shopping with daddy Lau? Lots of love from Australia xx

@mumu87 3 года назад

Haha I laughed when your dad gave you that look when you pointed the thermometer gun at his wok.

@thain4478 3 года назад

"don't point that thing at me"

@jorenbosmans8065 3 года назад

I had the exact same tought 😄

@MrNightpwner 3 года назад

"My son is a fool" look, I know it well.

@francesbernard2445 3 года назад

Like him I am always amazed at new technologies. Often I feel like I have just woken up after been asleep for 10 years instead of just 1 year when seeing another updated gadget again.

@whatever7338 3 года назад

@@MrNightpwner I feel like its his stepdad. Maybe they just act differently in China towards their children.

@maggien9421 2 года назад

Hi Randy, I am from Malaysia. Glad to see you and your dad passing down the Cantonese heritage to everyone who is interested to cook the Cantonese cuisine. For the ginger-scallion sauce, I have tasted how a friend cooked it and it was absolutely heavenly. She makes it slightly different from your dad's. She actually uses the blend of the chicken oil and stock that accumulates when one steams the chicken (known as 'Kai jap') as the base with sesame oil and salt to flavour it. Maybe your family can try it out to see the difference. Another side dish we add to our chicken rice is a local tangy delicacy we called acar. It enhances the chicken rice to a new level. All the best!

@MedalionDS9 2 года назад

This is how it's traditionally done in cantonese cooking, but yes, you can do variations to this recipe that are done in other asian regions. I have heard of the ginger-scallion sauce being prepared in the style you describe from a Singaporean chef for Hainanese Chicken Rice.

@tyleryoung2348 2 года назад

beautiful family! thanks for all the recipes!!

@nonefornow4037 3 года назад

Thank you dad and family ☺️

@isshi3368 3 года назад

OMG! I didn’t know this is what it’s called, it’s my favorite! Will definitely make one tomorrow! Thanks for posting this! 😍

@amplifyedsilence 3 года назад

I just want to call him uncle Lau 🥺 he’s such a great teacher! We always ask for extra ginger scallion sauce at the bbq shop - cant wait to make this at home!

@dianesylvester156 2 года назад

I can’t wait to make this! Thank you for sharing. Your dad is wonderful, so skilled & knowledgeable, so fun to watch, plus he’s adorable! I could watch him make Pop Tarts & be completely fascinated.

@HungThanh-lo3rd 2 года назад

I really appreciate what you and your dad did.

@kchak88 Год назад

Growing up I would always tell my parents to make extra scallion ginger oil whenever we had white cut chicken for dinner so I could use the oil days after on rice and noodles. Thank you to you and your dad for making and maintaining this channel and it’s content. It’s important to keep these recipes alive and it’s so great to you all sharing them with everyone. Keep it up! 👏🏼

@H0mework Год назад

I never ate the chicken, and I still don't. 😈

@cyann410 2 года назад

I must tell you, when you said it was addicting, I thought, sure. So I made some three nights ago. It was very easy to make. I ate it on toast for breakfast, then craved it the rest of the day. I put it on everything. I had to make another batch last night ! YES, IT IS ADDICTING! ! ! Thank you for sharing this recipe with us !

@proudasiangirl576 2 года назад

Yes, it's deliciously addicting. I love it on hot steaming rice!