🤤 The Chow Mein Masterclass (鷄肉炒麵)

[@Shams.Allami]

I have this thing where if I want to learn a recipe from any country of the world, I would like to see person from that country cooking it, preferably an elderly or someone who doesn't even speak English...It would be the best of recipes! So I'm so thankful for your video! ❤❤❤❤

[@ashleys637]

This is, hands-down, one of the greatest cooking channels on KZbin (and no, not one of the greatest CHINESE cooking channels...channels, period). Daddy Lau explains logical reasons for performing each step in his cooking process, and is a charismatic teacher to boot. I've made many of his recipes, and they were all amazing! I'm so happy you all are posting these recipes/techniques for us to learn and enjoy. Also, I'm an Irish/lebanese woman from the US. Your family is super wholesome, and if you ever wanted to adopt an adult w/ no parents, hit me up! Thanks to your channel I even speak culinary Cantonese! J/k. Keep up the great work!

[@xcbasss5824]

Chinese cooking demystified is also good.

[@alaanaseem1615]

Pop lol

[@BluEyedRaven]

The fact that we get access to YEARS of knowledge on a specific cuisine for free is insane. Thank you!

[@AmadM-zd6bp]

🤦‍♂🤦‍♂🤦‍♂ you don't get tired of this bs??? repeating the same over and over??? 🤦‍♂🤦‍♂🤦‍♂

[@BluEyedRaven]

@@AmadM-zd6bp what the...Did you think I'm a bot or what? Lmao

[@AmadM-zd6bp]

@@BluEyedRaven Do you really think they are doing this for free? Yes, you pay nothing to watch the video, but you are the product of watching ads, and paying your internet bill. Nothing is for free

[@BluEyedRaven]

​@@AmadM-zd6bp Wow, where have I head that before? Wait, everywhere. Copy pasting information because it sounds cool doesn't make you cool. Open up a book, it'll get you further in life.

[@noneofuourbusiness]

​@@AmadM-zd6bpshut up

[@DaShikuXI]

As a non-Chinese, from my perspective this dish is the most fundamental for learning Chinese cooking. It's easy to learn, but surprisingly hard to master, which gives you an excellent jumping off point for getting into Chinese cooking. As you gain more skill and knowledge, this dish will only taste better and better. Not only that, it is a dish that you can personalize quite easily when you know what you're doing. It is also fantastic for impressing any guests you might have around dinner time.

[@MrVangboi05]

I've studied under a great Chinese chef that used to be an executive chef at the famous grand hotel in Beijing and I approve of this every step! Thank you for teaching everyone how to make authentic chowmien!

[@MadeWithLau]

Amazing! Thank you so much!

[@no_halo24]

I was the assistant head chef there for over 4 years and this technique is qualified enough. Although you could add more for texture and style.

[@baloghbotond4250]

Do you even approve the chicken bits being RAW, since he added them at the end?

[@franklyngisultura7506]

​@@baloghbotond4250 bro its already cooked, its pre cooked then cooked together to the noodle. Chicken cooks easily!!! 😂

[@squidikka]

I am a legendary cooking god descended from the ancient spirit of rice noodles and I approve of of this every step.

[@jaiga15]

My chinese mum genuinely said the other day " your're actually good at cooking..." , little did she know i had been following chef lau's recipes! 😆Thank you!

[@edim108]

That's the ultimate seal of approval. Your Chinese parents praising your cooking.

[@carolhill8599]

Thank you for this recipe. It's not just your dad's long experience. It's his interest and attention to detail and also your discriptions that make Made with Lau the channel I turn to when I want to make a Chinese dish. As I thought, this Chow Mein is a step up from the Chow Mein I used to get as a young girl (I'm 78 now). I can't wait to try it.

[@Zazyr]

Swear to God. I'm Polish, was living abroad for quite some time, trying different ways of cooking, since I never order takeaway (I work in a restaurant). Your videos are the most inspirational and teaching of any I found to the date. Kudos and long life to Chef Lau!

[@ILoveMusicbydyan]

I LOVE HOW YOU TEACH. NOT JUST SHOWING THR RECIPE BUT SHOWING US YOUR TECHNIQUES. ANYWAY I AM 31 YEARS OLD FILIPINA FROM PHILIPPINES LIVING IN AUSTRALIA. I CAN SEE YOU TO MY FATHER. MISS HIM THOUGH HIS IN HEAVEN NOW. GOD BLESS YOUR FAMILY

[@MadeWithLau]

Join the Canto Cooking Club: bit.ly/3OuiBUr Get the full recipe: madewithlau.com/recipes/chow-mein

[@KC-hp8om]

Link doesn’t work 😢

[@justcameforthecomments]

Recipe link doesn't work, mate

[@terence626]

@sschmu Please try this link.. MadeWithLau.com/recipes/chow-mein

[@Uzzgub]

A Interaction for the Interaction God, a Comment for the Comment Throne, for the Almighty Algorithm

[@munslow_ak6248]

Late-night Chow mein always warms my soul...❤❤ Love from India

[@shimmerine1]

Just wanted to say thank you again for documenting your dad’s knowledge of cooking. It’s so important to pass this kind of information on to the future generations.

[@lloydacklinjr.2032]

@SHIMMERINE1. DID YOU SAY "ON TO "THE" FUTURE GENERATIONS?!!!. YOU MUST'VE MEANT TO SAY "ON TO FUTURE GENERATIONS(YOU FORGOT TO EXCLUDE THE WORD "THE"),DIDN'T YOU?!!!. GOT TO BE CAREFUL ABOUT THAT ETYMOLOGY & GRAMMATICAL USAGE!!!!!!!!!!!!!.

[@myth707]

There is nothing better than home cooking. But it only works if you have the knowledge. And as you know knowledge is power. Thank you My Lau for giving the power.

[@mickburke4453]

My beautiful partner Elise and I are making Sunday's as learning to cook Asian food with Lau. We have nearly mastered won ton soup the won tons are looking like won tons instead of different types of animals 😂. I cooked beef and black bean last Sunday and it was awesome and was even better when left in the fridge overnight. Tomorrow Sunday here in Australia 🇦🇺 is spring rolls and seafood or chicken chow mein. Thank you so very much Lau I've always wanted to be able to cook Chinese food and you have made it possible with your easy to follow recipes 😀 🎉

[@minty_macaron]

I wish you and Elise luck ❤

[@meizhou9279]

Daddy Lau’s supreme soy sauce chow mein recipe has been a staple for me since that video was released. Looking forward to upping my noodle game! 🍄 Also, I did notice his snazzy shirt before we got to the sponsor portion of the video. Thanks for always highlighting Asian owned small businesses.

[@martinfitzsimons9539]

Hello from the Republic of Ireland and I really liked your 'shout-out to unsung heroes who cook everyday to support their families'....keep up the great videos.

[@rashaalzoor8573]

I’m no more ordering Chinese food thanks to your dad’s recipes and my son enjoy it every time thank u 🙏🏻 from my bottom of my heart ♥️

[@Chekpresh]

I'm not Chinese but I fall in love with this special meal after tasting it for the first time! How I wish I can make this... Sending love from Nigeria

[@dianeanderson8038]

Good food is universal!❤ from Chicago

[@ktmtxt]

Daddy Lau knows his ways on the kitchen. Great lesson. And he's a sweetheart, seems to be a very kind man 😊❤

[@lloydacklinjr.2032]

@KTMTXT. DID YOU SAY "KNOWS HIS "WAYS ON" THE KITCHEN?!!!. YOU MUST'VE MEANT TO SAY "KNOWS HIS "W-A-Y A-R-O-U-N-D" THE KITCHEN, DIDN'T YOU?!!!. GOT TO BE CAREFUL ABOUT THAT ETYMOLOGY & GRAMMATICAL USAGE!!!!!!!!!!!!!.

[@ktmtxt]

@@lloydacklinjr.2032 OK LLOYD!!!! THANKS FOR THE I-N-F-O-R-M-A-T-I-O-N!!!!!!!!!.

[@nimblemade]

Daddy Lau looks great in our shirt!! Thanks for having us in this dream collab 🙌

[@aayushadhikari84]

The steaming vs boiling noodles is GREAT advice, I never realized this. Thank you!

[@anniemcguire2359]

Yeah, that was an eye-opener for me, too. Started wondering how our favorite pasta, angel hair, would take to being steamed. Gonna give it a try!

[@sweatmanjim]

I am happy to see this dish being made by a professional! You are a wonderful teacher! Thank you!!!

[@karlkenyong6718]

Hello. Love from Singapore. Your dad is indeed a great cook. He shares the little technique that only top chefs knows. Definitely eye opening. Very skillful from the cutting of ingredients. You can tell it is from years of training.

[@malinaxochitl]

Made this for lunch today and got amazing reviews from my family. My kids don’t know it is Chinese food because I’m Mexican and to them it is just yummy food mom cooks. I wish i was Chinese, but I’m glad I can learn from the culture through you guys. Thank you 🙏🏽

[@kiranv2085]

Be proud of your Mexican side of you, chica, also, I'm glad your kids loved this dish you made for them. . I gotta try making it too cause it looks damn yummy! :)

[@raquelsinternationalauthen7343]

Beautiful family we appreciate all your dad’s cooking, your such a good son

[@jain_z]

Idk why i am watching this at 3am

[@negi2530]

I m also 3.34

[@lightningpo26]

And me at 3.47am

[@wylldflower5628]

One sort of funny thing I often add: the sugar snap peas always have some with quite large peas in them. I shell these and set aside the peas for fried rice or egg flower soup, then cut the tender pods in strips for stir fry-it’s a nice additional crunch, and more veggies!

[@Momo_0_o]

OMG, I love and use sugar snap peas all the time and never thought to use the peas separately! Duh! haha Thanks for the idea!

[@wylldflower5628]

@@Momo_0_o I couldn’t bring myself to discard the edible pods!!

[@anniemcguire2359]

@wylldflower5628 Wow! Thanks for the great tip wylldflower, I've already passed it on to the rest of my family. Dual-purpose veggie, how yummy is that.

[@beccacamberos5706]

I love how when you asked how your Dad looked the first person he looked at was your mom ❤❤

[@matthewlockhart6243]

Made this tonight! My kids asked if I bought it from a restaurant. So damn good. Thank you Lou’s

[@ShaamoneHeeHee]

Thank you for putting this on KZbin. To learn authentic cooking from an elderly person of that country is a real blessing. I can now make a delicious chow me in at home and it's all thanks to you and your father. I though the bits around the family table were lovely and wholesome and I agree with your family that your dad does indeed look very handsome in his well tailored shirt. May your dad stay healthy for years to come and all the very best to you for your KZbin channel.

[@millawitt1882]

Your Dad makes me wanna “do better” when cooking and really give it the best of me👍 -so thank you so much for teaching how to do it and for the inspiration from your skills😀👍

[@bbqfetus-the_don_grilluminati]

the last chow mein video has become a staple here! i wish i could get fresh noodles around here, im stuck with the dry ones. looking forward to this one!

[@paulling9984]

一睇劉師傅用筷子炒就正路！同埋同胡椒粉醃雞都啱，因為雞肉有一種腥臭味，需要用薑同胡椒粉去辟味，可能薑汁就太濕，可能影響炒麵嘅效果！

[@MadeWithLau]

好感恩有您嘅支持！老劉祝福您闔家健康快樂！

[@MimiMimi-vb9cx]

I made this and it was absolutely delicious!! I'm not trying to entirely replace my Vietnamese local but I just cant afford to eat their noodles as much as I want haha, would love to see an expert choi mein? is there any way to take this to the next level? :) i steamed my noodles in my vegetable/dumpling steamer and it was perfect. i also made this in my normal fry pan. like i can not tell you how amazed and happy i am! thank you daddy lau!

[@valv4008]

Your Dad is the best! Love little Devin ! What a great family! 🥰

[@miguelsilveira6623]

The consideration that both your father, with how to adapt yourself to way to prepare something, and you, with the carefull editing, in order to guarantee that we can understand, do and change the recipie to our taste is mind bogglin, simple incredible!

[@timbob1627]

You are so fortunate to have this guy for your dad🎉🎉🎉

[@TheFunTechGuy24]

As an Indian, this dish is super popular in India. Every street, nook and cranny has a dedicated Chowmein shop, stall and cloud kitchen. This is one of my personal favourites and love this with seasonal veggies and protein of my choice, chicken in my case. I saw and learnt a new technique of steaming first and then boiling later before stir frying on high heat.These chefs are the real masters of cooking and at his age, the grip on knife and cutting skills are on next level.

[@Savagefred]

I love your channel, and really appreciate you translating as well as the subtitles for us english speakers. I often listen/glance at my phone while working, and I'd just be too distracted to work if I had to read the subtitles the whole time

[@shemearivera197]

Thank you so much for being thorough in your explanations. I love how your father can explain very well the methods of cooking this dish and the do's and don'ts. More blessing to your channel!

[@DEGEN22]

I like how he could’ve saved time and bought the boneless chicken but decided on deboning it himself 👏

[@susannasartisanalkitchen1219]

Daddy Lau really did it this time. Those tips and tricks are wonderful. I never knew how to get the noodles with a good chew until now, steaming. How simple is that!!! Also,I didn't really know the difference between Lo Mein and Chow Mein. Now I know. I am definitely going to try this recipe, with my new found knowledge. You rule Daddy Lau.👍

[@ngkhanyin9864]

刘爸爸很叻煮美食。一家人非常有囗福，今人羡慕。祝刘爸爸永远健康快乐！

[@MadeWithLau]

好多謝您嘅支持與祝福！老劉祝福您闔家安康快樂！

[@MarsharenaLee01]

Daddy Lau is the best teacher EVEEEEEEER! I love that Daddy Lau is so thorough... please never stop with these videos. I love lo mein and chow mein...I'd eat it twice a day if I could... love you Mama Lau & Daddy Lau and the whole Lau family💜💜💜💜💜

[@vivienne8786]

Fact:in malaysian Cantonese (I'd assume) we call cabbage 包菜bao choy😅and the rolled/ice berg lettuce 玻璃生菜bo lei sang choy

[@iggytse]

I noticed Chef Lau was wearing a smart looking shirt. For many years in Australia it was near impossible to find a shirt with Asian sizes. I had to go to Hong Kong or Japan to find off the rack clothes that fit. It has only been in recent years 2 Japanese clothing chains have opened, Uniqlo and Muji. I now almost exclusively buy my clothes from these shops.

[@ikanlonchat8247]

Maybe u should try NIMBLE MADE

[@iggytse]

@@ikanlonchat8247 if they were around 15-20 years ago I would had been desperate enough to import from them. Bizarrely back then none of the Hong Kong fashion chains sold their clothes online.

[@lennykai1298]

Great to see youre supporting the country you’re reaping the benefits of by living there 👍🏻👍🏻👍🏻

[@NorthBelle]

What a sweet man. Chinese chefs are truly the masters of an ancient, intricate, complex and sophisticated cuisine. They work long hours in hot kitchens cranking out hundreds of dishes in breakneck speed to very discerning customers. Chinese food will always be my favorite food ... and I'm Jewish! Chinese chefs know about Jewish peoples' love of Chinese food. 🙏🏻

[@Kwijiboi]

Dice carrots would also be harder to pick up with chopsticks along with the noodles. You can do that in fried rice as dice would be easier to eat with the fried rice.

[@justjudi4708]

Excellent recipe. I’m not a great cook I’m afraid, but I made this recipe and it turned out great. Thanks for sharing this for all. 😊❤😊

[@ammaraaltaf9656]

the effort put in this video is remarkable🙌

[@kalena9999]

Daddy Lau rocks!

[@helenmackay7064]

Thank you so much for your video. I made this tonight for two food lovers who have good taste. . They were impressed. What I learned: 1)steam and then boil the noodles before frying, 2)add the sauce to the noodles when frying them (I used to add the sauce to the veggies first), 3)then add veggies and chicken and combine 4) finally add bean sprouts and combine 5) add a drizzle of sesame oil before serving. This was a very educational video. It was all about the order in which to cook the ingredients, and technique. It made all the difference. Thank you . This will be a regular in my kitchen.

[@SiriphoneG]

Daddy Lau is such an amazing teacher 🙏 Just when I thought I’ve learned enough techniques and alternatives here’s Daddy Lau teaching me something new. Thank you! I think I’ll make this dish for a family gathering next wkd! ❤

[@moNYTx]

Just made it was a huge success. Only thing was i added a little too much cornstarch to the chicken but other than that was absolutely delicious thank you for a new quick meal

[@marijkeschellenbach2680]

Best explanation between chow mein and lo mein. Thank you.

[@yellowgerbie]

I made this tonight. Very good. That chicken…sooo silky and tender, just amazing! Even managed to get the noodles crispy, which I’ve never managed to achieve before. One modification is that my chow mein noodles’ instructions were to simply put in boiling water for 10 seconds, separate with chopsticks then drain. No boiling or steaming instructed. So I just followed the packet instructions, and it turned out great. It’s the first recipe from Made With Lau that I’ve tried and def won’t be the last.

[@JCarter276]

Up until the 1970s, Chinese restaurants on the east coast of the United States used the name "chow mein" to refer to a completely different dish, which was chicken and vegetables in a thickened chicken broth, almost like a soup, topped with crunchy fried noodles. It was very bland. When restaurants started serving fried noodle dishes, they had to call them something else, so they called them "lo mein" even though they were really chow mein. The old chow mein has pretty much disappeared, but in the eastern US, they still call fried noodles lo mein.

[@kennyfoo2910]

做同教🉐️非常好 一定會學煮。謝謝你 ㊗️各人身體健康 萬事如意❤

[@MadeWithLau]

非常感謝

[@MadeWithLau]

非常感謝您的支持和祝福！老劉衷心祝福您闔家平安!新春快樂！萬事如意！

[@deeni150]

Daddy Lau you explained it very well jana xiexie for telling us the secret recipe for the perfect chow mein 🥰 May God bless you

[@qquack1950]

谢谢，这很有帮助

[@MadeWithLau]

非常感謝您的支持！老劉㊗️您和家人健康快樂！

[@rexlau175]

如何打麵，是炒麵關鍵，打麵是把麵處理到可以用作翻炒，花了不少時間學這步，如何把麵弄熟，但又不沾一起，不濕，劉爸爸在平底鑊碰到沾鍋情況，是大部份人會碰到情況，我經驗是炒之前麵已經要夠乾不沾，不然一定出事

[@MadeWithLau]

非常感謝你的關注與分享！老劉㊗️您與家人安康快樂！

[@asherbeal8357]

Your Father is a National treasure!

[@AkiraMeow]

I made this following the 3 servings recipe with no Dark Soy Sauce/Chicken and I used Egg Noodles. It came out amazing. ! It's a quick and easy meal if you're hungry.

[@drairlandadiazpino2791]

Madw this tonight step by step and it was a 10/10 🤌👌!!! Thank you so nuch for sharing. Greetings from México. (Italian-Mexican here who loves to cook traditional food) we just finishe eating this delicious recipe.

[@trinity20201]

Love this video, learned a lot from it so thank you. Side note: I think the reason why the food stuck to the non-stick pan is because it may have previously scrached at the bottom surface from using metal spoons to stir the food. I suggest using non-metal spoons (example:wood spoon) when stirring items in that pan.

[@SouBuuS]

That is one PERFECTLY seasoned wok! No sticking at all!

[@Ms-fe2bo]

我正在印度观看你的视频。这种炒面的制作方法从来没有新鲜过。尽管你在印度各地发现的炒面店比在中国还多。这是一种新的制作方法。感谢叔叔提供的这个食谱。来自印度的爱与尊重 🇮🇳🇮🇳🇮🇳

[@MadeWithLau]

不要客氣，非常感謝您的支持和愛與尊重！老劉衷心祝福遠方的您和家人健康快樂！

[@Ms-fe2bo]

@@MadeWithLau 叔叔你好！！很高兴收到你的来信。你们在中国也做炒饭、东北菜、辣椒鸡、蜂蜜辣椒土豆等菜肴吗？我建议您观看我们的一些 伟大的印度厨师制作印度中式菜肴的视频。厨师的名字是兰维尔·布拉尔 (ranveer Brar) 和库纳尔·卡普尔 (Kunal Kapoor)。在印度，我们都非常喜欢中国菜！对您和您的家人的爱和问候

[@joannadavis1881]

Beautiful work of Art 🥰❤️ or should I say "Beautiful WOK of Art"🥰❤️ Thank you for ALL your DELICIOUS Recipes 🥰❤️

[@pegerickson]

Great recipe, thank you for all the detail on how to cut, steam and the sauce. I’m vegan so all I did was used alternatives such as fir the chicken I used soy curls and marinated them in a vegan Chickn Bouillon, vegan oyster sauce and vegan soy sauce. It came out AMAZING!! 🌸💜

[@zahraaziz3151]

He is so wholesome and sweet. I love this authentic chowmein recipe, can’t wait to try it. Thank you Papa Lau!

[@lekwanduh]

The masterclass format of this video is awesome!! So much comprehensive knowledge summarized neatly. Thank you! Hope to see some Taishanese recipes!

[@Frandalicious66]

Love your channel, your dad and your mini stories❤❤ thank you 🙏 I have enjoyed a TON of your dads recipes I love the authenticity and his candor 😊

[@SM-xj3ue]

Hi, I live in city of Kolkata, India. In there is a place called China Town. There are lot of Chinese family have been staying since more than hundred years. That place is famous for great Chinese restaurants.

[@surekhaoommen3690]

Love the way u appreciate your dad God bless u and your family always 😘😘😘

[@valgarvin6026]

Wish the family time around the table was longer.

[@KingSzili]

I am amazed how in depth this video was considering that the food itself is not too complex. Love the video, will definitely try this at home sometime!

[@mas96]

I could honestly eat 4 servings of dem noodles ❤😅

[@leenow3147]

OOps didn't finish my comment, Just want to say your tips have finally helped me make dishes that taste like in a restaurant, I cant thank You enough for posting these recipes and techniques! A big hug I send!

[@kenrosetam1843]

鄉俚劉亞哥真係老當益壯。👍💪以為您同小弟「撈鹹」咁上吓大(六十凌歲)原來80!!真叻。祝願劉鄉俚及家人平安，健康，愉快。🙇‍♂️🙇‍♂️🙇‍♂️❤❤❤🤝🤝🤝

[@MadeWithLau]

好多謝鄕里嘅支持與祝福！老劉都祝福您闔家平安健康！幸福快樂！

[@charlesboucher9533]

Finally! It's all about how you handle the noodles. I have been working on chow mien for over a year, with little success. Sure its was good, but to be honest, the end result was little more than fried lo mien. Thank you so much for this and other posts.

[@MrRedeyedJedi]

Alternatively, boil noodles for a short period and rinse in cold water after... this gets rid of starch, preventing clumping. Then you can add to wok on high heat with a splash of oil

[@jonathanroberts4615]

Ah, steaming the noddles before boiling them. THIS was the secret! My noodles would always be mushy and clump together. I also learned a lot on wok heat control for the different ingredients. I didn't burn anything. I was super surprised at how quick the veggies cooked. But it's almost like blanching them first, then finishing them off with everything else later. This dish and recipe worked so well. Thank you chef!

[@Strictlym3]

Love the sauce it’s a perfect balance of savory, salty, umami and not overly salty like all the other recipes I’ve tried.

[@FamilyCookingInThe505]

I love seeing how close your family is. It's amazing watching your father cook. He's an amazing 👨‍🍳. 👏 🎉

[@Georgeworldwide]

Love how you're capturing your father's legacy. Happy to subscribe to this wonderful channel!

[@ILoveMusicbydyan]

TRUE

[@LanceLJR-wz9vy]

THANK YOU!!!!!! Love all your recipe's and video's!! I'm a New Yorker living in the south who misses all the amazing Chinese food from NYC...now I'm making it myself at home (with your help)!!!

[@ethelmary6676]

Your dad is very creative and teaches well how to cool each dish, with clear instruction.thank you dear papa. ❤

[@kristenjohnson5409]

I'm so hungry now. I now know the difference between chow mein and lo mein.

[@SueWong-Kee]

Pretty much exactly like my dad used to make! I will be making this immediately. thank you soooooo much

[@EyRon97s]

Here's a tip for a non stick cooking session. Heat up the wok or pan, add a little oil, warm it up, turn off the heat, wipe it with a paper towel, let the wok or pan rest for 2 minutes and you're good to go. (:

[@itinerantghost]

Amazing! So cool to see Chef Lau sharing all those techniques. My first attempt was universally praised at home, so I'm repeating again today!

[@JenniferS-c9l]

Your dad is incredible. My dad is pretty great too, but if I didn’t have him, I’d pick yours, lol. I can’t wait to try this recipe out!

[@Victoria-nx6rr]

Thank you so much Mr Lau- this was not only easy to duplicate, economical- I fed my entire family à healthy meal that was quick and convenient during these challenging times. Thank you Thank you for the kindness in sharing. ❤😊😊😊

[@dangracia4611]

If you heat the frying pan until a little water tossed in makes a "phssst" sound and evaporates immediately and then put the oil in, you'll rarely get food that sticks. If you have stuck food on the bottom, after you remove the noodles dump in 1/4 to 1/2 cup of tap water to de-glaze it. That cool water drops the surface temp very quickly and loosens the stuck food. Use a wooden spoon to scrape all the loosened bits off the bottom until the scorched part is all gone. Dump it out, dry with paper towel and then stir fry your noodles.

[@Mr_Solitude2001]

DADDY LAU - the daddy we don't deserve but the DADDY WE NEEDED 🙏❤

[@definitelynosebreather]

There's a beauty I cant describe watching an asian master cook stir-frying

[@cookforme79]

Delicious

[@zasvedogovore]

Will I be alive until these noodles get finished

[@lellyabranches]

I finally had a delicious Chow Mein here in Australia, just like I had in America. Thank you for sharing your recipes and tricks of the trade. ❤

[@christiancherniss8063]

Wish he linked that portable gas stove he uses. Any ideas what it is?

[@blackbeard5244]

Yea, I wanna know too!!

[@sarahhuang2386]

I really enjoy watching their cooking videos. They pay attention to detail and are easy to understand. It makes me want to have all the cookware they use. That’s the essence of Chinese cooking. 🙏 Thank you!