🐓 How a Chinese chef Roasts a Whole Chicken! (南乳燒雞)
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- čas přidán 2. 06. 2024
- Watch Daddy Lau teach you how to make a Cantonese style whole roasted chicken. With just a few funky ingredients, you can create a tasty, crispy, and lucky dish for any celebration!
Red Fermented Bean Curd: amzn.to/37MjZfa
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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/3SFp2ol
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🍴 RECIPE + INGREDIENTS🍴
Check out our blog for an adjustable list of ingredients and step-by-step videos:
madewithlau.com/recipes/whole...
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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.
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🍳 COOKWARE WE USE/LOVE 🍳
- Electric Burner: geni.us/electricburner
- Gas Burner: amzn.to/3OJJ68q
- 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
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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🔗 LINKS MENTIONED 🔗
How it's cooked: • Chinese BBQ (crispy po...
Epicurious: • The Best Way To Carve ...
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⏲ CHAPTERS ⏲
00:00 - Wash chicken
01:50 - On the symbolism of whole chicken
02:24 - Create marinade
03:06 - On naam jyu (red fermented bean curd)
04:12 - Marinate inside of chicken
06:33 - Create glaze
08:08 - Blanch chicken
09:32 - Dry chicken
10:11 - Brush on glaze
10:50 - Prep for oven
11:50 - Cook chicken in oven
13:17 - Carve chicken
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💛 OUR FAMILY 💛
Learn more about the Lau family, and why we started this channel + blog:
madewithlau.com/family
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🎵 OTHER CREDITS 🎵
Produced by Randy Lau
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music - chll.to/49e6fa9c
Copyright Chillhop Music - chll.to/4ca8cc15
Join the Canto Cooking Club: bit.ly/3UCiHNa
Get the full recipe: madewithlau.com/recipes/whole-roasted-chicken
The blow dryer as a kitchen tool just rocked my whole kitchen game. So simple and clever!!
One last comment for now, your father is demonstrating techniques refined over hundreds (if not a thousand years) these videos can turn any good cook into an exemplary Chinese cook, what an incredible gift to the entire world. Your father is wonderful, you too!
The blow dryer is definitely an ancient Chinese technique
@@brandonleong1174 Funny!! 😉
Best cooking channel in the biz. It warms my heart to hear daddy Lau speak in Cantonese the way he does, reminds me so much of my grandparents. And it also keeps my Cantonese sharp!
This is my favourite Chinese cooking channel! Your dad is amazing! Thank you both 🙏🏾
The quality of your espisodes have improved dramatically, the editing is exquisite, your translation in English and in Mandarin (I believe) is splendid. YOur thoughtful play-by-play interpretation of your father's excellent teaching and tips is superb. You've created a very homogenous and easy to follow format which I really adore. BRAVO!
I agree, the improvements are evident.
Btw it’s Cantonese.
I will say i would love to learn cantonese just for the heck of it but also seeing your dad transferring his chef and tradition knowledge is amazing
Go for it! It's a very loving Asian fatherly tone. Every time you hear Chef Lau say "Lah", or "Jai", or just the tone of those sentences..it's kinda like "Son 🙂....*knowledge drop"
I feel like he really enjoys sharing with his kid.
As a HKer, i will say just go for it . Cantonese is one of the most difficult languages to learn but also the most interesting one in terms of the variations and expression of feelimgs. Even one single sentemce woth same writing and pronounciation might has few different types of meanings depends on the situation. Its totally worth the effort though. So many humurous things could be presented in catonese but english
hair dryer is such a smart way to dry the chicken, thanks Daddy Lau !
No wonder it turns out so crispy with all these tips. Thank you🙏Your videos are just perfect!!!🎉🎉🎉
Love your dads lessons
Just a wonderful vlog! Your father has so much knowledge and imparts it beautifully and clearly. There is so much to be learned and appreciated. I love how your family is shown enjoying the meals he prepares! Thank you so much!
“Xin Nian Kuai Le” to the Lau family! Uncle Lau is as always precise with his explanation, imparting his knowledge of the culinary arts to us all unstintingly and his recipes work like a dream. Truly, an authority on great Cantonese cuisine! Doh je.
Thx for your video. Trying this tonight. May your dad live a long healthy life. Thx for blessing us with your videos!
I just discovered your channel. I think old Mr Lau is incredible. All those tips and hacks are gold! He is also really sincere and humble in the videos. Really 👍 😊
Hair dryer is a great tip! My chicken is in the oven. Smells great can't wait to try it.
Looks delicious! I love learning these recipes and I hope to try this one out 😊
Absolutely EXCELLENT tutorial!!!
This is on for next week at my house! Can't wait!
THANK YOU!!!
Yum!!! Great video!!! Happy New Year!!!
I've cooked a number of Daddy Lau's dishes. This chicken is going to be next! Thank you to the Lau team
That looks yummy! I actually have all those ingredients. I can't wait to try this method.
Easy to learn n understand..👈👍👍
Thank you uncle..😊
I've been to HK a few times and the culinary arts are epic
Great! Love your Dad!!!
The only time I saw a whole chicken served with the neck AND head was in the final scene of A Christmas Story when the family ate a Chinese Restaurant!! 😉 This recipe is wonderful!
Bravo Papa Lau!
this was a well made video and I can't wait to try this recipe out.
Damn that's a delicious looking roast. Dad's got mad skills! Thanks for sharing 👏👏👏👏
This guy is a real master
Nicely done!
New Subscriber. Keep the videos coming
Looks like I know what I’m making for supper tomorrow night! Thanks guys. Love your vids
Our pleasure! Hope you love it!!
劉師傅一雙巧手! 新年快樂
非常感謝您的支持！老劉祝福您闔家安康快樂！
❤❤❤❤thanks for sharing
Thanks!
Thank you so much!
mmmm. I'm visiting Hong Kong in november just for some roast chicken. Guess I'll have to try the Daddy Lau version at home first.
Wow!
Loving the consistently high quality recipes you put out. What flavor does the red fermented bean curd bring? And are there any possible substitutes if we can't get access to that particular ingredient quickly?
Unfortunately, there just isn’t any substitute for the red fermented bean in this recipe. You got to have it.
Your dad is awesome. 👍
I didn't know that i knew so little about chicken😢
DELICIOUS ❤️ RECIPE
BEAUTIFULLY 👌 MADE
Looking. 👀 Sooo tasty & delicious
Best of Luck 👍and best wishes
DESI FOOD BY ENGLISH COOK
I had this dish many times but always disappointed. Made this dish according to your recipe and have to say it was a big hit with my family. Thanks Daddy Lau ❤.
Where do you get chickens with all the parts like that? Also, looks so delicious and I want to make one!
can you you please create a video on various sauces for the table side (dipping) with the entrees. I only have a few that I make usually & would like to expand my knowledge on making more varieties.
I’m a new follower, and grew up in Chinatown in San Francisco, so I recognize some of the phrases your father uses one in particular, I have an understanding of to mean “OK”, and just wanna make sure I’m correct that an acceptable understanding for “duck ala”
What duck look so yummy
That glistening roasted chicken... Man.
Almost as good as Hainanese steamed chicken.
Thanks so much for this incredible recipe, Lau!
Just wondering, can this same method be applied to a duck?
You can! This is exactly how Hong Kong roast duck is done as well, the maltose is why it comes out looking reddish brown.
Could you & your dad please make a video on roasted duck. Thanks
Yeah, grandpa can cook!
Cantonese sounds argumentative.
I love your videos, can I get a comment heart?
of course! thanks for the love :)
It's like how your hand dries faster after rinsing with warm water than with cold water.
how do you avoid the chicken getting cold while carving and plating?
Se ve delicioso, pero no estan los subtitulos en español como en los otros videos😊
I wonder how it would turn out if you bagged the chicken, sous vide it until 3/4 cooked, then finish it off in an oven on a roasting pan that you've sauteed up some mirepoix in and make a pan sauce after the skin browns with butter and chicken stock. Going to have to try that!
Served with cheddar cheese rice with broccoli, green salad, and a fresh baguette.
@MadeWithLau any chance of a restaurant-style Silver/Foil/Paper wrapped chicken recipe? There are only a couple on the internet, and they aren't what I remember of foil wrapped chicken appetizer takeout from the bay area.
Can pops make a video cooking beef and eggs over rice with sauce pls it's a asian dish I ate at a lil whole in the wall in Frisco (J&E)
Yes pops! Clean your meats people!!!!❤❤
I can't find kosher certified red fermented bean curd, is there a possible sub?
It’s made from soybeans so no animal products are involved
Red fermented bean curd cannot be kosher. It requires wine in making. I think you can skip the red fermented bean curd and will still be delicious. Or you may use pepper powder and/or five spice powder to replace red fermented bean curb. Beware that five spice powder is very strong and thus use just a little bit. Do not use too much.
Come on people hit the like button
Me: Honey I want a hair dryer for my birthday.
Wife: Why? You have short hair. Can’t you just use mine?
Me: Trust me you want me to have my own.
what ingredient do you add at 3:30?
Fermented bean curd
Pecking Duck!
👍👏👏👏🍊🍊🍊🍊👍❤️❤️❤️❤️❤️❤️❤️❤️
if you want the skin to be even more crispy and imitate the frying effect, just use some oil and rub the skin before baking and during baking.
Give me Oliver put olive oil and a traditional Chinese recipe
Do you really need to wash the chicken? From my understanding, washing the raw chicken usually means using water to rinse the inside and outside of the chicken, which does absolutely nothing. All you accomplish is spreading any germs that were in/side/on the chicken. All you accomplish is giving yourself more work.
To truly get rid of the bacteria in the chicken, you need to cook it properly, or you can use soap/bleach to clean the chicken
I was gonna say the same thing. Then he blows the water off the chicken all over the kitchen counter. If you just buy an air chilled chicken and pat it dry with paper towel you get some REALLY dry chicken skin. Convection oven will make the skin crispy. Seems like a lot of steps for no reason. I normally follow his videos but this technique seems really outdated.
I wash my chicken too. It is not recommended because the splashing may cause contamination to other surfaces, but I do it carefully. First, I clear my sink area and then like he did, use a bowl and not the faucet to control and minimize the splashing. As far as why I do it, you need to clean it because often there are debries from the slaughter house as well as cleaning off the fat from the skin so that the skin browns well. As a side note, I've cooked since and was a teenager and as an adult, went to medical school. I always felt that the not washing advice was good for amateurs, but if you know what you're doing, you should wash your poultry.
This’s Chinese cooking, don’t argue
They usually wash everything because it’s mainly to get rid of impurities, dust, dirt, preservatives, etc. According to my mom, “there’s dust everywhere”😂
Isn't this how Peking Duck is made? ty
what bamboo gawdang?
🌹MAKE YOUR MOM PROUD🌹 Leave a tip🥜 CLICK 👍 SHARE🥂 comment ✏ 🚫 Don't dine and dash
I know this is a very traditional way of preparing chicken, and everything else was perfect textbook. But do not EVER wash your raw chicken. If you did this in a restaurant you'd be violating health code and could risk being shut down. You should never ever wash raw meat
This was like day one of culinary school. If you do feel you still have to wash raw meat, do not do it in your actual kitchen and do so outside with bowls of water and immediately after sanitize your hands and the entire washing area. But ultimately it's been scientifically and tested to be an unnecessary step
@2:12 for those auspicious folks, if chicken represents a good world, but you chop that chicken to pieces, doesn't that mean you personally destroyed a good world, and every year too? Where's the logic in that?
😂
I wonder how many of your viewers are actually from the east and not the west..
🫡🫡
First recipe from Mr. Lau that didn't work. Followed the instructions and the recipe to the letter and the small chicken came out undercooked at the joints, so full of juice it couldn't be chopped without juices going all over the place, and tasteless. We each had a small piece of breast meat, my Chinese wife had a wing, I had a leg, and the rest went in the trash.
all ovens are different. I cook it until I see a little black on the edges then I cut the thick part to check or poke a chopstick in the thickest part. I also use the drippings and sometimes the paste to make a sauce. Made this recipe twice and it is very good.
😅the daughter in-law must have very thick skin
I feel like the hot water blanch step is just degreasing the skin
It tightens and helps get the surface dry so it comes out crispier
same process is used for crackling pig skin... if you are doing roast pork. Boiling water, drying and salting. The only difference is that the pig skin is 'scored' (cut shallow, but not into the meat) usually in a checkering pattern.
Looks yummy but I don’t like to make it. There are way too many ingredients that I don’t use every day and probably just throw away.
Too much hassle cooking this recipe. I'll buy KFC instead 😂
The trick: lie. Nice.
Could we just establish the fact that that is 100% not a chicken.
TFS…looking 🙄for all the naysayers speaking about ‘washing’ the chicken first…😶😑
Am sure the finished roasted chicken was delicious. But grandpa lost me when he handled the chicken and used same hands to pick up salt shaker and other bottles of spices and sauce. His sone needs to explain that grandpa needs to wash his hands before touching anything else in the kitchen every time he touches the chicken. Just a helpful suggestion.
What do you mean cheers? You're chinese, say "gon bui", also why isnt your dad passing on the recipe on to you
I'm sorry this was so boarding I went to sleep. All that talking and I don't no what else.
No written recipe makes this channel so frustrating to follow. I cook with my eyes and hands on the food, NOT on a screen, following disappearing text on a screen. Impossible to cook like this. Think about it. Hands full of marinade and chicken fat, touching a mouse or touchscreen and buttons. Sorry not happening.
There is a link to a written recipe with instructions in the description
@chrismulhearn7903, you can also slow down the video, and write additional notes to written recipe as suggested by @adamdaesen.
@@adamdaesenThanks Adam, so there is. Difficult to see amongst all the advertisements of cooking items and products splashed over the page. Thanks
Honestly your thumbnails need improvement, it attracts millions views yesterday sure, but time's changing and you're not. 2nd, your dad always speaks chinese, this makes following along the recipe kinda hard with how i must look back and forward looking at the translation.
Yeah keep telling the massive successful channel how to do their thing, let us know how that goes for you
@@jpsuperstar i'm telling this not out of hate, but out of love. So no need to comment so defensively like that.
I had subscribed and practiced some of his cookings since this channel was often having 1 mil+ view per vid. The video quality has not gone down since, but the views are down. And i'm just repeating mr.beast here that said thumbnail is a large part of a successful video. I hope this channel well
You can do what I do. Just print the recipe so that you have it right in front of you to go step by step or have someone read it out loud to you.
Disgusting