Dad is a treasure. There are few people who I can say reminds me of my dad. My dad opened and ran several restaurants. His philosophy was, make dishes with large greasy morsels of meat. (I overheard him say this to my mom) It's true. That's how I like my takeout dinners.
This makes for one of my favourite meal-preps! Here's the trick, I have some round containers that fit exactly on top of my rice cooker (in the steaming layer). I make up 6 to 8 portions, refrigerate some and freeze some (thawing them in the fridge overnight if I want one the next day). Dinner time, I put rice in the cooker, and a container of this on top to steam. Serve with some gai lan and oyster sauce. It really is damn fine, and hella nutritious! Lap Cheong is a great addition, especially in big chunks! I must try the pork liver version.
Every time I watch one of your videos I'm always smiling at the end. This looks delicious, but alas, I have a smooth cooktop. I wonder if I could use a ring under a clay pot?
@@lisacastano1064 I looked at the ones at Walmart and they said not to use indoors. Perhaps that’s the general consensus on all propane burners and I should ignore that? Or butane, I should say.
@@Cptk41 pretty much it's the manufacturer covering their butts from lawsuits. They are safe to use indoors with adequate ventilation just don't use it in a tiny enclosed space and it'll be fine if you're worried crack a window. I've been using one inside and out camping for about 40 years now and never had a problem.
Chinese sausages normally come with skin. I noticed your dad didn't remove it. Is it edible ? Cause i normally remove it. And it's not easy to do so as it tends to be slippery.
"I like to buy bone-im chicken and debone them myself"...i thought i was the only one, or maybe its a chef thing (i work kitchens professionally)? I prefer to buy the whole chicken leg vs just drumsticks as its a bit more economical. Whole chicken is even better, but we seeminly have been using less breast meat. At least once every month and a half, i need to empty out the freezer of my reserved chicken bones to be made into stock or put into soup. Plus i will render out the skin and fat for chicken oil for cooking.
I find that buying whole chickens two at a time to be the good balance. For me, two chicken carcasses is plenty of bones for a batch of very good stock. If I'm low on money though, where I am, bulk chicken drumsticks yield the lowest cost per pound (everyone wants wings for appetizers). If you're clever with a boning knife, you can turn a drumstick into a filet. It takes some practice, but there are good youtube videos. I've seen a guy perform the technique taking only 5 seconds per drumstick! He maintains you get about 50% "meat yield" from them. Again, a 5 lb bag will give you plenty of bones for a batch of stock.
@zalibecquerel3463 For me, drumsticks aren't really worth deboning. I'll only buy them for other applications or if they are on sale. Typically, they're only $0.25/lb (double that when on sale) cheaper, but as you said, only 50% yield. I find the whole leg and thigh with back gives me around 75%.
I am new to clay pot cooking. A wet towel was put between the clay pot bottom and the plate below. I have read that the pot might crack if you get the underneath wet. Please explain
Easier, yes. Cheaper, no. It is typically always cheaper to buy them bone in and skin on since it requires less labor to process. And yes, use the bones and such for stock, homemade bouillon, fried skins for a snack, etc.
I make like 👍 to this video for the good way of cooking food ... and I make like for the good family grandparents and the parents and their grandchildren about one table enjoying the food
Join the Canto Cooking Club: bit.ly/4dru0xP
Get the full recipe: madewithlau.com/recipes/chicken-clay-pot
I might start an asain restaurant in the future can you help me dicide what I should put on the menu and stuff since your good at the cooking
I love seeing Grandma with the new baby.. All the best.
Dad's hatchet skills are admireable. ✌🏼
Dad is a treasure. There are few people who I can say reminds me of my dad.
My dad opened and ran several restaurants. His philosophy was, make dishes with large greasy morsels of meat.
(I overheard him say this to my mom) It's true. That's how I like my takeout dinners.
Gracias por las recetas....me encanta..soy de Venezuela..hija de padres cantoneses....con ustedes, mis hijos recordarán a sus abuelos por la comida
多謝劉叔叔教咁多好食的粵菜做法給我地！每次看了視頻就很有衝勁去煮所教的菜式，原本已經變得懶煮飯！❤
唔好客氣，好多謝您嘅支持！老劉祝福您闔家健康快樂！
@@MadeWithLau 我都係老劉，台山廣海，以前我爸爸還在世都煮好多好嘢給家人食。
As the pot keep the food warm, it'd taste even better when eating in cold seasons.
This makes for one of my favourite meal-preps! Here's the trick, I have some round containers that fit exactly on top of my rice cooker (in the steaming layer). I make up 6 to 8 portions, refrigerate some and freeze some (thawing them in the fridge overnight if I want one the next day). Dinner time, I put rice in the cooker, and a container of this on top to steam. Serve with some gai lan and oyster sauce. It really is damn fine, and hella nutritious! Lap Cheong is a great addition, especially in big chunks! I must try the pork liver version.
感谢🙏刘大厨这么详细的讲解，菜品又靓，口水都流下来啦😂
Lovely family .
thanks for sharing the recipe.
Your family is a treasure, thanks for these videos!
Criminal that this only got 35k views. One of the most important dishes in southern Chinese cooking
The oil from the skin makes it smell more fragrant
This is my favorite dish when I was a kid in Taishan. Thanks so much for sharing!!
Every time I watch one of your videos I'm always smiling at the end. This looks delicious, but alas, I have a smooth cooktop. I wonder if I could use a ring under a clay pot?
Man just hearing that sizzle when adding to the heated clay pot is so satisfying.
If you don't have a Chinese clay pot, what's better to use for this recipe, a ceramic Dutch oven or a cast iron pan ?
Yes but don’t heat you pot for too long, in restaurants they uses metal pots as well
Yum!! Can you have your dad teach us how to make pig stomach soup 😊
This looks delish!
a national treasure!
Yay I've a clay pot and used it twice 😂😂 I'd love more advice for using it please x
LOOKS DELICIOUS !
Nice to learn a few things.
劉師傅👏👏👏
非常感謝您的支持！老劉祝福您同家人健康快樂！
Awesome recipe chef, please show mee sotong recipe please 🥺 please please pls please
多谢老师
唔好客氣，好多謝您嘅支持！老劉祝福您同家人健康快樂！
does clay work on electric stoves?
What type of Chinese sausage was that? Lap-Xoung?
What kind or brand of burner does Dad use? I see it’s propane., I would like to get one that is safe to use in my home.
It's a butane stove most Asian markets carry them or you can get one from Walmart in the sporting goods section
@@lisacastano1064 I looked at the ones at Walmart and they said not to use indoors. Perhaps that’s the general consensus on all propane burners and I should ignore that? Or butane, I should say.
@@Cptk41 pretty much it's the manufacturer covering their butts from lawsuits. They are safe to use indoors with adequate ventilation just don't use it in a tiny enclosed space and it'll be fine if you're worried crack a window. I've been using one inside and out camping for about 40 years now and never had a problem.
Chinese sausages normally come with skin. I noticed your dad didn't remove it. Is it edible ? Cause i normally remove it. And it's not easy to do so as it tends to be slippery.
How to cook pork liver without making it too hard in this dish?
Добрый день. Пожалуйста сделайте субтитры на русском 🙏🏻
"I like to buy bone-im chicken and debone them myself"...i thought i was the only one, or maybe its a chef thing (i work kitchens professionally)? I prefer to buy the whole chicken leg vs just drumsticks as its a bit more economical. Whole chicken is even better, but we seeminly have been using less breast meat. At least once every month and a half, i need to empty out the freezer of my reserved chicken bones to be made into stock or put into soup. Plus i will render out the skin and fat for chicken oil for cooking.
I find that buying whole chickens two at a time to be the good balance. For me, two chicken carcasses is plenty of bones for a batch of very good stock. If I'm low on money though, where I am, bulk chicken drumsticks yield the lowest cost per pound (everyone wants wings for appetizers). If you're clever with a boning knife, you can turn a drumstick into a filet. It takes some practice, but there are good youtube videos. I've seen a guy perform the technique taking only 5 seconds per drumstick! He maintains you get about 50% "meat yield" from them. Again, a 5 lb bag will give you plenty of bones for a batch of stock.
@zalibecquerel3463
For me, drumsticks aren't really worth deboning. I'll only buy them for other applications or if they are on sale. Typically, they're only $0.25/lb (double that when on sale) cheaper, but as you said, only 50% yield. I find the whole leg and thigh with back gives me around 75%.
@@HeadlessChickenTO That's great value! Boning our chicken legs is indeed a bit of a pain, especially all those tendons and sinews.
Maybe you're just not as good at deboning chicken drumsticks, once you know how to do it it's pretty fast and easy.
I am new to clay pot cooking. A wet towel was put between the clay pot bottom and the plate below. I have read that the pot might crack if you get the underneath wet. Please explain
it's the extreme difference in temperatures and not the wetness that makes it crack. Also depends on the quality of your pot.
Can you add Korean glass noodles to this to make it stretch? Or will it dampen the dishe’s flavour?
🎉
Wouldn’t buying ordinary chicken fillet be easier ? Are the leftovers from the chicken bones and skin be used for soup stock ?
Easier, yes. Cheaper, no.
It is typically always cheaper to buy them bone in and skin on since it requires less labor to process.
And yes, use the bones and such for stock, homemade bouillon, fried skins for a snack, etc.
Starch is king lmao
👍🙂👍
First! (I had to, sorry 😅 Also, this is such a nostalgic dish for me - I definitely want to make it this weekend!! Thanks for posting!!!)
Dad is a culinary warrior ❤
怎能不流口水呢
I make like 👍 to this video for the good way of cooking food ... and I make like for the good family grandparents and the parents and their grandchildren about one table enjoying the food
Okay so up till now, I legit thought this dish had a more explicit name and that was what it was. If you Canto, you know.
🍆🍆🐓🍲
根本不正宗啊水汪汪的😅