🐓 How a Chinese chef STEAMS Chicken (冬菇臘腸蒸雞)!
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Watch Daddy Lau teach us how to make Steamed Chicken with Mushroom & Chinese Sausage. It’s a classic homestyle …
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Get the full recipe: https://madewithlau.com/recipes/steamed-chicken-with-mushroom
What type of oil is used?
The Jyutping for 冬菇臘腸蒸雞 is wrong. The last character 雞 is gai1, not coeng2.
Animal fat is healthy fat.
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.
A forgotten dish eaten in the old days. Keep up good work 👍
真係好鍾意❤
Great explanations!! Very satisfying to me
Fat and chicken skin is good for your health…as long as it comes from pasture raised organic chicken rather than factory farmed chicken (CAFO = confined animal feeding operations) that are fed corn and soy since many fat soluble toxins absorb into fat (skin).
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.
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
Would you add gwo pi also?
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!
Awesome recipe chef, please show chinese malatang recipe please 🥺 please
Beware of the fungus. Don't soak them too long, as they may get poisonous, especially overnight at room temperature!
Impt point about marinating the chook: @11:22 and @11:33
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?
This feels like it would make a great topping for clay pot rice
Anything steamed, I’m in love❤
❤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
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.
Delicious! I can’t wait to try it. What can be substituted for cooking wine that is non-alcoholic?
Such a classic! Love it!
Looks yummy! I'm going to try it. Thanks for sharing!
Awww shit! Wake up, fam! Daddy Lau has some more culinary knowledge to grace upon the public.
Did Cam enjoy the dish? I'm surprised that Cam doesn't ask more questions.
My grandma used to prepare this dish when I was a kid.
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.
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.
This looks delicious! It looks like a great winter dish.
What is the difference between cloud ear mushrooms and black fungus mushrooms. Can you use one in place of the other.
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
Can u use chicken breast,will it turn out dry abd tough?thks.
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