🐓 How a Chinese chef STEAMS Chicken (冬菇臘腸蒸雞)!

[@MadeWithLau]

Join the Canto Cooking Club: bit.ly/3Vo3qzm Get the full recipe: madewithlau.com/recipes/steamed-chicken-with-mushroom

[@Poon-gc2rg]

Your heritage kaiping city?

[@sheree4128]

Please thank your dad, he brings a smile to my day and warms my heart. I lost both my mum and dad 20 years ago, and miss the banter around the kitchen when they used to cook family dinners. Thank you also for bringing your family cooking videos into mine.❤

[@hi.yourebeautiful]

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❤

[@garyt7232]

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.

[@Ilikeitlikethis]

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.

[@axtran]

@@IlikeitlikethisAsians sometimes have a unique relationship with their parents…

[@Ilikeitlikethis]

@@axtran fair point. Though I always thought food generally escaped those considerations - but for some, perhaps not.

[@joulsw3739]

I was thinking you might mean sadness instead of bitterness?

[@evelyntan5588]

I so appreciate having the traditional Chinese subtitles. They help me practice my reading!

[@blakeroberts4140]

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.

[@williamlew3127]

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!

[@shanikkas]

Been looking for this recipe forever from someone true to the dish. Thank you.

[@pchap]

omg yes, this is one of my favourite dishes my mum used to make all the time!

[@SuziYee]

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)

[@Honey-nn2wy]

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

[@helennyc4388]

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.

[@pathua7692]

Anything steamed, I’m in love❤

[@TRILLGFP]

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

[@msbebebebs]

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 🤤

[@Mikey19846]

I love this.. this is authentic canton/ hk home cooking. ❤

[@playc5464]

Omg, retro dish. Bring back memory lane

[@ubemao]

Made this today and it was absolutely delicious 🤤 more homestyle dishes please! 😊

[@arg888]

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.

[@sherryillk]

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.

[@arg888]

@@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]

@@arg888 Ours had the dried lily buds but no other mushrooms aside from the dried shiitake. But definitely never with sausage.

[@arg888]

@@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.

[@viviphye]

There is Chinese cooking wine in their recipe too

[@paulinec1491]

my childhood dish!! my mom use to make this for me --- thank you for letting me be able to make my own!

[@Shinseiki555]

We did it today with lemongrass lap cheong and it was marvellous. Thanks a lot !

[@puropuro1000]

I can totally make this with my current pantry!!! Thank you!

[@jdshl8423]

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!

[@TinaVu-sd8ro]

Thank you very much Mr. Lau for sharing your recipes. 👍❤️💐💐

[@ahschick602]

Such a classic! Love it!

[@LeoMidori]

This looks delicious! It looks like a great winter dish.

[@joulsw3739]

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. 😋

[@AmandoMom]

This dish is yummy and fits well into this cold weather

[@collintan7858]

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.

[@midgetsnowman]

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

[@Lavadx]

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!!

[@diverstalent]

Great explanations!! Very satisfying to me

[@lei5342]

❤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

[@MadeWithLau]

不要客氣，非常感謝你的支持！老劉祝福您闔家安康快樂！

[@alienck3901]

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 🤣

[@kylec5109]

Mr. Lau is the 🐐

[@MalReaver]

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.

[@liongarisugiarto8420]

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

[@lourdesyu5006]

❤

[@pinty56]

I love this dish.... its very 😋 yummy. Thank you

[@chinochico]

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

[@jazzyoffwork]

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

[@4shore325]

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.

[@MadeWithLau]

Yeah this one is slightlyyyy in the water, just the bottom.

[@JenniferD.-wt4uj]

I really love your cooking videos 😊! Thank you for sharing ❤!!!

[@SL-hw]

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!

[@engineerncook6138]

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.

[@YH-sj8hs]

A forgotten dish eaten in the old days. Keep up good work 👍

[@ron5247]

劉師父，請問如果變成雞翼要蒸多久呢？🙏🏻🙏🏻

[@DearUncleHermit]

That dish is kinda common in Malaysian restaurants due to the constant presence of Cantonese and Hakka Chinese living there.

[@m..na.]

Omg I miss my grandma making this

[@IOSALive]

Made With Lau, Subscribed because your videos always make me smile!

[@irisnov11]

真係好鍾意❤

[@MadeWithLau]

好多謝您嘅支持！老劉㊗️您與家人安康快樂！

[@karithang9409]

Looks yummy! I'm going to try it. Thanks for sharing!

[@helenhan8149]

Miss my mom making this ❤

[@lynspyre]

My grandma used to prepare this dish when I was a kid.

[@sharmishthabanerjee6852]

Awesome recipe chef, please show chinese malatang recipe please 🥺 please

[@rebeccahmango647]

Delicious 😋

[@TheWhiteDragon3]

This feels like it would make a great topping for clay pot rice

[@priscillalwong]

Impt point about marinating the chook: @11:22 and @11:33

[@joanyong-chiam3242]

My kind of food😊

[@Viral-Food-Travel-Channel]

wow this is so authentic, yumm

[@kumbackquatsta]

do more steam weekday dinner dishes

[@cpen_and_ink6202]

Delicious! I can’t wait to try it. What can be substituted for cooking wine that is non-alcoholic?

[@joulsw3739]

You don’t need the wine. I’ve never added it to mine when I cook it and it’s still yummy without. Enjoy 😊

[@Jabbawokeez4]

The Jyutping for 冬菇臘腸蒸雞 is wrong. The last character 雞 is gai1, not coeng2.

[@amandaHINCHING]

It’s crazy that Mui Mui is so big now😭🥲 I remember she was still a babyyyy

[@michelleclarke8500]

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?

[@show68channel57]

冬菇腊肠篜鸡好吃👍

[@MadeWithLau]

非常感謝你的支持！老劉㊗️您和家人健康快樂！

[@rl3913]

Mis padres cocinaban eso en mi niñez. Qué lindos recuerdos!

[@MadeWithLau]

非常感謝你的支持！老劉祝福您同家人健康快樂！

[@consuelayip3470]

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.

[@MtnNerd]

Yes same mushroom

[@xanderp3325]

Hmmmm ..... Im wondering if i can substitute the lap cheung with lap arp (waxed duck)?

[@gisph1353]

Can you add salted fish?

[@kgktan]

Can u use chicken breast,will it turn out dry abd tough?thks.

[@LeoMidori]

Being steamed? Probably not. Maybe cut down the cooking time by about a minute if you're worried.

[@MadeWithLau]

You can but you just have to be more precise about the timing.

[@franciscoreyes3979]

thanks Mr Lau.

[@jlg4398]

What type of oil is used?

[@CheCheSmith]

@madewithlau can you do creamy corn and fish? Don’t see a good recipe out there! It’s hk style

[@jy.creator]

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?

[@absumption894]

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.

[@gd3172]

Hey Randy. Does Daddy Lau know how to make Cantones style chang 粽子？

[@thestudentcafe]

Superb!

[@beverly-n4y]

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

[@elizachan2932]

用蒸爐是否更好用？

[@MadeWithLau]

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！

[@lordbacon4972]

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

[@AP-yt4oo]

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 !

[@JackieCabe]

What is the difference between cloud ear mushrooms and black fungus mushrooms. Can you use one in place of the other.

[@helennyc4388]

If you are referring to what is commonly called wood-ear fungus in Chinese, they are much thicker than cloud ear fungus.

[@iris0726]

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.

[@helennyc4388]

@@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.

[@JackieCabe]

Oh okay, that's helpful. Thank you so much.

[@iris0726]

@@helennyc4388 You are right. I got my mushrooms mixed up. Thanks for pointing it out.

[@jeano121]

*SUPER LEKKER.. BEDANKT.. Gr. From NL⚘️⚘️⚘️⚘️🇳🇱⚘️⚘️⚘️*

[@MadeWithLau]

非常感謝你的支持！老劉㊗️您和家人健康快樂！

[@sadieoshiro4864]

Would you add gwo pi also?

[@kkamiya9038]

I think some people like the smell of tangerine peels, but I swear I eaten some with strips of tangerine peels in it.

[@thewaythingsare8158]

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.

[@dkckdjf]

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

[@MadeWithLau]

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！

[@gfunk449]

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.

[@AliceLee-rj2ew]

Did Cam enjoy the dish? I'm surprised that Cam doesn't ask more questions.

[@pewsongs]

I made this today and it was delicious. My sons and husband loved it. Reminded me of my childhood.

[@sabbyn.1815]

Hmm remember my hubby’s aunt commenting that the mushrooms I used was too thick. Must look for this type 🤦🏻‍♀️

[@ashleys637]

Awww shit! Wake up, fam! Daddy Lau has some more culinary knowledge to grace upon the public.

[@tktyga77]

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?

[@THEanovah]

In Hong Kong, beef brisket curry with rice is a very popular dish. I think this is a classic Cantonese take on Indian dish.

[@bigmargie]

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.

[@426mak]

Deboning the chicken. Papa Lau 'easy isn't it'. Me 'No'.

[@strapsmcclellan3246]

Kinda rude for the peanut gallery to ask "what are you talking about?" while you're so clearly filming!! Jk jk, very cute :)

[@crazyhorse3344]

下次做扣肉啦唔該你

[@MadeWithLau]

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！

[@hokyeesiu4452]

到底他是不是佛山人，广州人，客家人

[@abdullazizalia7776]

🫡🫡

[@shermainetong]

Too many ads, horrid

[@annahasballz]

The videos stay free for us and the Laus make some money. Win win, so stop complaining.

[@anneleung5319]

Chef lou should wash his hands after handling chicken as he should know every dish and bottle was contaminated with chicken juice's

[@l1belula]

Animal fat is healthy fat.

[@innocentbacio]

Mics away from baby sounds please