🐓 How my dad cooks the JUICIEST Whole Chicken (豉油雞)
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Get the full recipe here – https://madewithlau.com/recipes/soy-sauce-chicken
What’d you think of Daddy Lau’s recipe?
can i skip the rice wine? or is there any substitute for rice wine?
Soya sauce chicken is a family favorite. Never made it as a whole chicken . I like the idea of basting chicken with hot water to ensure a good skin consistency and color !
Great video as always, very informative. I was wondering is there a reason monosodium glutamate is never used in the recipes?
an absolute banger as always! Can’t wait to try it out!
Would this recipe lend itself well to sous vide ?
do you guys have a recipe on how to make century egg?
Careful with washing chicken like that, you can infect surrounding areas.
Hi
This was my late grandpa specialty… You can have bowls of rice with the sauce… Absolutely delicious.
Off Topic but… I just watched a Video about Cooking Rats that had 3.5 MILLION views…they also used Boiling Water to remove the Hairs from the Skin… Odd that water has so many uses…
The bones aren't hard because it's a pre-adolescent chicken. Those huge chickens are generally 5-5 weeks old
Yeah, you could braise it for longer for a bigger bird or you could punch some thin, but deep cuts into the meat with a Jacquard-style knife array tool. You'll end up with deep penetration of the sauce into the muscle fibers without rendering too much of that fat that makes the meat juicy.
Looks very delicious.
Really good recipe. I have never thought I could cook chicken so nice at home.
The only thing I can offer is after the chicken is done, be sure to strain the sauce. You don't want to bite down on a piece of star anise. They are rock hard and never soften,. trust me.
Don't use veggies oil for cooking it's very dangerous chemical causes stroke, cancer, diabetes and heart failure. Render animal fat like chicken, pork, fish, etc are only way to go and that's how human able to live with no illness in the last million year. People are sick and dying ever since medical industry founded vegetable oil back in 1980 and promoting it as "healthy alternative fat", which is a big lies by medical and pharmaceutical industry.
Great video detailing each steps!
Thank you Daddy Lau for explaining each steps & showing us. Best teamwork for both. 😄 😋
I'd love to see Beef with Black Bean sauce. I've been binge watching your videos for days👌
Nothing makes my heart feel fuller than hearing Toisanese being spoken, along with Cantonese.
You and your dad made a great team.
Thanks so much for sharing The Cantonese authentic Chinese dishes, love it 😍
Tip: If you dont have sugar cane you can melt some white sugar in a pan on low medium heat to melt and caramelise, stir regularly and you start to see it melt. Once you dont see and sugar crystals then you’re done. You can pour it on a baking tray to cool. Once its cool crack it into pieces, save some for another time too.
I made this last night after watching your video and I can confirm it is most excellent! 谢谢你的教导!
嘩 過得自己 過得他人 雞胸斬件都熟到散晒 咁都交得貨 ？
I like cantonese
any thoughts on re using the cooking marinade?
if i don't consume wine what is the best replacement to use to get the rice wine flavours can you share?
Thank your Dad for this recipe which I can cook it myself now
And have memories of my home Singapore whenever I get homesick
For Si jau chicken…many thanks for the various recipes
👍🇬🇧👍🇬🇧👍🇬🇧👍🇬🇧
The color of the chicken is bad, don't look good….
I use a gallon freezer bag, and sous vide cooker. When I pull the air out of the bag, I am able to use not a lot of the soy sauce recipe to cook the whole chicken. I cut the chicken into 8 pieces first so it fits better into the gallon zip bag.
Wow!! U father hand so strong…if I cutting the chicken I will use all the strength to cutting it…haiyakkk
If I may say with much consideration for what you are doing, sharing valuable recipes and techniques made by your dad, thank you. However, I have been watching your videos less and less because you have commercialized it all too well. The advertisements that you plug tends to lose the authenticity and rawness of your father’s abilities in the kitchen. I hope you can consider this suggestion. Thank you.
Love this channel! Its the best Youtube channel for Cantonese cuisine. Just one comment for safety’s sake: In the US, it is recommended by food safety experts NOT to wash chicken that is sold already packed in the supermarkets. The chicken is already pre-washed and free of foreign material. Washing will only spread salmonella (and other microbes) in and around your sink area.
Great videos… lots of love from Hong Kong ♥️
El tratamiento a base de hierbas del Dr. Agboya es muy eficaz y seguro para curar el virus del herpes y otras enfermedades. Me curé del virus del herpes simple con la ayuda de la medicina herbal del Dr. Agboya en YouTube 🌿 .#dragboyaherbalhome
Thank you papa Lau! I am going to try and do this, looking not too difficult. We love soya chicken.
why this chicken is not fully brown color like the smaller one?
oh no washing chicken
❤️ Hermosa eleccion 4.FO/elizeid de mejor
1 (elecciones ) 9.9/10 2 ( culturales ) 9.7/10
Son unos de los mejores conciertos
, no-puede-ir-pero-de-tan-solo verlos
desde pantalla,, se que estuvo
Sorprendente .
The most authentic part is the use of an old rice cooker pot to cook in, that's the East Asian family experience right there
I am so excited to make this. Does you dad know how to make the dish that you sometimes see at dimsum or a weddings, its usually cold thinly sliced beef served cold and spicy,? It has this gelatinous marbling through out. I'm sorry I dont know the name of it.
OMG, I was making the recipe and realized when it was too late that I used rice wine vinegar instead of rice wine. Can this be salvaged???
the end result looks nothing like the image 😬
thanks for sharing your dad's knowledge.
Every time he calls Hong Doy, you can hear the love in his voice ❤
I think this would be a great dish to make sous vide after par-blanching and drying the chicken. Always learning a lot of awesome techniques from your dad, keep up with the great recipes.
Cornish hens