I think what I love the most about your approach is how you're not a snob about "authentic" cuisines - you understand that food evolves across cultures and make the recipes suitable for local tastes :)
I'm a bit late to the party. Just discovered this channel 2 weeks ago. I wake up and sleep to his videos. So calm and composed. He's like tai chi-ing in the kitchen. He's a master of Asian cuisine.
I just discovered your great channel just last week, but I also was randomly researching and thinking about cooking Indo-Chinese two nights ago. So imagine my surprise when I find that Adam Liaw uploaded the perfect intro dish! Like you, I am also ethnic Chinese, spent a lot of time learning techniques and dishes in Japan, and cook with a practical mindset, so I feel a strong affinity towards your content. Great job!
Like every other subscriber on here, I am absolutely puzzled by how few subscribers you have with how great of quality content you create. Thank you for making and exposing us to more of these recipes I honestly have little experience with. Cheers from Korea.
best cooking channel on youtube - hands down. Everything I have made following Adam's instructions has turned out beautifully and full of flavour - AND looks like the same thing he makes in the video. Always a win!
You are extremely underrated. I watch all your new videos. I've watched the season when you were in Masterchef. Thanks to you for showing an an Indian recipe. I'm Indian and this dish is extremely loved in India. Each restaurant in India has a slightly different take on it an hence making it special. Wish you get more subscribers.
Very well done mate. Might I suggest adding green chilli's, or the green chilli sauce as well. Though the traditional method is to use chunks of chicken. I prefer to use minced chicken balls tossed in a similar sauce.
Never thought i’d see desi chinese on your channel (pronounced ‘they-see’ but it doesn’t really matter!)! so impressed with your depth of knowledge, Adam! 🙏🏻
This is an amazing recipee. My kiddo’s loved it. I would suggest decreasing the chilli sauce to 1 tbsp or 1/2 tbsp if not a spice/heat lover. Otherwise it was amazing and delicious.
I prefer Manchurian of the vegetable kofta variety, personally. Hope you someday do chicken manchow soup. One of the best foods of Mumbai, especially made fresh on one of the Chinese food carts.
Looks delicious, I will try to make this recipe this week. I made your teriyaki sauce this week and it was amazing! What kind of oil do you use to fry in? Just regular sunflower oils?
Great recipe and interesting techniques. I have to say I am surprised this is your actual kitchen, I thought it would probably have been just an ASKO advert, you do have an awesome setup. 😊
actually, hakka is a minority chinese ethnicity. There are a lot of hakka chinese people in India, so parts of the cuisine were indianised and became a new thing. So hakka food and indianised chinese food are actually two separate and distinct genres haha. You could look up the hakka ethnicity and food on the internet, it's really interesting
I love the quality of your videos and the food you pick from each part of the world. Just a suggestion, I make this quite often and I feel you're missing out on green chillies or green bird's eye chillies. They add that authentic spicy indian kick to this dish
IMHO, your skills are legit AF. I especially *loved* your video on Hainanese chicken... Anthony Bourdain's favorite dish from Singapore! GL going forward "mate!"
Thanks for this dish I cooked this last night, we had a food party by the pool. This dish won the night there were no remains the dish was liked clean, again thanks for sharing.
Just made this tonight and it was a major hit with the whole family. I easily made it spicier for my husband and less for my M.I.L by adding/omitting extra chili sauce. The only thing I did differently was I air fryed the chicken while making the sauce on the stove then tossed it all together once the chicken was done. I loved the tip of cooking the peppers in oil and found myself snacking on them while cooking everything else. The taste of this sauce is not "sweet and sour" nor is it quite like any other chinese dish I've tried. It has a unique flavor all its own that I could see being tweaked depending on the chili and soy sauce used. I would love to know Adam's personal preference on the sauces he uses. This is something I will definitely be making again.
I'm really interested in the use of oil - I see those pots of oil in TH-cam videos and restaurants - once it's strained after cooking meat or vegetables, can it be used again? Do I have to refrigerate it? And what type of oil is it? I love your videos, especially the "whys" of your cooking! (not just the "hows") 🙂
Yes, you absolutely can reuse the oil, just strain it well, let it cool down and store it like you would any other oil, you don't have to refrigerate it. After a few uses it can become cloudy, that's when you throw it out. As for the type of oil, any oil with a high smoke point and neutral flavor will do but they mostly use peanut oil, however vegetable oil works well too.
Love your streams Adam, the way you explain each dish is very chill, succinct and straight-up enjoyable. Feels like I can taste them with each step! +1
Adding lemon grass with the garlic & ginger adds a bit of tingle to it. Unfortunately, no siracha so used dry chili instead. This looks like a dish made for pineapple, for those who like them. I might have missed what you did with the left over broth. I added it to the sauce before the thickening process.
When as a Chinese I saw this video's title. My feeling is:" Uh? Wae? Mate what? Excuse me?" Never heard before. And I click into this video. "Oh, fine. OK. Thats why I never heard about it." But well this looks delicious. I would like to try to make it :))
That feels like traditional sweet/sour chicken, but without the "sweet". It's definitely something I would eat, no question. I'd even say it's a ... candidate.
Your cooking channel is very nice and informative but something missing tho...probably the lighting and environment of your kitchen, perhaps outdoor cooking sometime should be cool
I think what I love the most about your approach is how you're not a snob about "authentic" cuisines - you understand that food evolves across cultures and make the recipes suitable for local tastes :)
I don't like how few subscribers this dude has.
Me neither.
Yeah, seriously. He makes mean Asian dishes which shouldn't be left unnoticed. He deserves millions of subscribers.
Agreed!
he should probably have "cooking" in his name so they can search and find him
I just discovered him with his Destination Flavor series and I am going to try my best to spread his channel far and wide.
He said 'Desi Chinese'...subbed...
I'm a bit late to the party. Just discovered this channel 2 weeks ago. I wake up and sleep to his videos. So calm and composed. He's like tai chi-ing in the kitchen. He's a master of Asian cuisine.
This and chili chicken goes well along a beer with the boys. This guy has street smart knowledge and elegance of a proper chef, subbed.
Made this and loved it! Never heard of it before Adam brought it to my attention! Great instructions and amazing depth of flavour! Thanks Adam 😊
I just discovered your great channel just last week, but I also was randomly researching and thinking about cooking Indo-Chinese two nights ago. So imagine my surprise when I find that Adam Liaw uploaded the perfect intro dish!
Like you, I am also ethnic Chinese, spent a lot of time learning techniques and dishes in Japan, and cook with a practical mindset, so I feel a strong affinity towards your content. Great job!
Followed your recipe to the T and the results were fantastic. Everyone loved the chicken manchurian. Extremely delicious and was just amazing. 😊
Like every other subscriber on here, I am absolutely puzzled by how few subscribers you have with how great of quality content you create. Thank you for making and exposing us to more of these recipes I honestly have little experience with. Cheers from Korea.
This guy has the best timbre among TH-camrs who provide cooking how-to videos. Keep up the good work mate!
best cooking channel on youtube - hands down. Everything I have made following Adam's instructions has turned out beautifully and full of flavour - AND looks like the same thing he makes in the video. Always a win!
Hi, I am from India. Love the way you explain . Yes, in india the chinese food we get is indianised.
You nailed that one Adam. The cauliflower version is probably more popular in India I think. Perfect beer food. Love your channel man.
You got that right !!!!
Indians go crazy for chicken Manchurian.
You are extremely underrated. I watch all your new videos. I've watched the season when you were in Masterchef. Thanks to you for showing an an Indian recipe. I'm Indian and this dish is extremely loved in India. Each restaurant in India has a slightly different take on it an hence making it special. Wish you get more subscribers.
He was on master chef??? Awesome I gotta check that season out
@@tempestindustries9446 He won Masterchef Australia 2010
You have the best cooking tutorials I've seen so far on TH-cam. I'm a proud subscriber. Awesome stuff.
Very well done mate. Might I suggest adding green chilli's, or the green chilli sauce as well. Though the traditional method is to use chunks of chicken. I prefer to use minced chicken balls tossed in a similar sauce.
My absolutely FAVOURITE dish!!! Yup, I'm from India... Had NO IDEA it was so simple to make... Thanks a TON Adam... definitely subscribing NOW!!!
This looks well simple and pretty good. Going to try.
This is becoming one of my favorite cooking channels
I usually make this with pork belly, just as delicious. This dish is like a blast of flavour into your mouth.
This is the real deal. Well done Adam. Indian Chinese sounds weird but taste yumm.
I didn't expect to hear "Desi Chinese"!! :D great video dude!
Made this today, and its delicious 👌👌 i add more sugar because i like it sweet. Definitely will make this again
Never thought i’d see desi chinese on your channel (pronounced ‘they-see’ but it doesn’t really matter!)! so impressed with your depth of knowledge, Adam! 🙏🏻
Thanks! (And I'll be sure to pronounce it correctly in future!)
@@adamliaw
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Glad I found your channel. You explain so well and really appreciate your neat and organized cooking style. Love from India.
Obsessed with your channel! You're so knowledgeable and you explain stuff so well!
This is an amazing recipee. My kiddo’s loved it. I would suggest decreasing the chilli sauce to 1 tbsp or 1/2 tbsp if not a spice/heat lover. Otherwise it was amazing and delicious.
I prefer Manchurian of the vegetable kofta variety, personally.
Hope you someday do chicken manchow soup. One of the best foods of Mumbai, especially made fresh on one of the Chinese food carts.
Looks delicious, I will try to make this recipe this week. I made your teriyaki sauce this week and it was amazing!
What kind of oil do you use to fry in? Just regular sunflower oils?
Hey Adam, it would be really cool if you did a short video on you pots and pans. I need advice on good quality cookware and you stuff looks so good!
Relaxing yet educational performance- oh and a delicious recipe
i hope that one day youll become as big as jamie oliver or gordon ramsay
He is already pretty big. Won Masterchef Australia, has his own Australian show. Most Aussies would know him by name
Great recipe and interesting techniques. I have to say I am surprised this is your actual kitchen, I thought it would probably have been just an ASKO advert, you do have an awesome setup. 😊
Love that stuff, especially with gravy. A coworker from India turned me on to Indianized Chinese (hakka) and I can't get enough.
actually, hakka is a minority chinese ethnicity. There are a lot of hakka chinese people in India, so parts of the cuisine were indianised and became a new thing. So hakka food and indianised chinese food are actually two separate and distinct genres haha. You could look up the hakka ethnicity and food on the internet, it's really interesting
I have to admit that this and murgh makani (hope I spelled that right) are the only Indian dishes I don't avoid. Thank you for sharing.
Thanks for that recipe Adam! Excellent tip about the quick fry of the veges in oil too. Appreciate the background you provide as well :)
I love the quality of your videos and the food you pick from each part of the world.
Just a suggestion, I make this quite often and I feel you're missing out on green chillies or green bird's eye chillies.
They add that authentic spicy indian kick to this dish
IMHO, your skills are legit AF. I especially *loved* your video on Hainanese chicken... Anthony Bourdain's favorite dish from Singapore! GL going forward "mate!"
i always make this without knowing that it is manchurian chicken. Now i know how to improve my recipe. Thank you so much!
Loving your cooking style and presentation ❤️. But in this dish, you usually find cubed onions too..
Thanks for this dish I cooked this last night, we had a food party by the pool. This dish won the night there were no remains the dish was liked clean, again thanks for sharing.
Just made this tonight and it was a major hit with the whole family. I easily made it spicier for my husband and less for my M.I.L by adding/omitting extra chili sauce.
The only thing I did differently was I air fryed the chicken while making the sauce on the stove then tossed it all together once the chicken was done.
I loved the tip of cooking the peppers in oil and found myself snacking on them while cooking everything else.
The taste of this sauce is not "sweet and sour" nor is it quite like any other chinese dish I've tried. It has a unique flavor all its own that I could see being tweaked depending on the chili and soy sauce used. I would love to know Adam's personal preference on the sauces he uses.
This is something I will definitely be making again.
As always, informational, simple, delicious. Loving your channel. Keep the videos coming!
Your videos are really good quality and easy to follow. Love it! Subbed
Why don't you have more subscribers! You are amazing!
thnks man.. im really hungry right now.. and im very happy that i have all the ingredients .. 😍😍
Haha yes ! That's absolutely correct !! Loved the way you made it...yumm😍🤤👍❤️
Thank you for the recipe. Love your channel. ❤Really appreciate the tips and knowldege you share with us in the videos.
I'm really interested in the use of oil - I see those pots of oil in TH-cam videos and restaurants - once it's strained after cooking meat or vegetables, can it be used again? Do I have to refrigerate it? And what type of oil is it?
I love your videos, especially the "whys" of your cooking! (not just the "hows") 🙂
Yes, you absolutely can reuse the oil, just strain it well, let it cool down and store it like you would any other oil, you don't have to refrigerate it. After a few uses it can become cloudy, that's when you throw it out. As for the type of oil, any oil with a high smoke point and neutral flavor will do but they mostly use peanut oil, however vegetable oil works well too.
Love your streams Adam, the way you explain each dish is very chill, succinct and straight-up enjoyable. Feels like I can taste them with each step! +1
An underrated master chef
Should I start advertising your channel? The knowledge you have about Asian food... I mean like . . "Gobi"?... Man I respect you
Just found your channel and in love with it.
You got me running to the grocery, I can almost smell the cooking, nice cooking Adam
Love your videos as usual, Adam! Thank you! Could you please tell me where you got your wok and pot from? :)
Your cooking is awesome
Yeeyy another recipe .. thank you Chef Adam 👍👍👍👍👍
Wonderful! I'm salivating as I look for the next video.
Thank you for teaching proper food handling. How do you get the wok ring?
what a great recipe :) I watched you on masterchef 2010 congrats on winning!
I am from Nepal. I like your cooking recipes
Why do this dude have so few subscribers. He has amazing content and I trust him!!
Could you use your triple fry technique to crispen up the chicken more before adding to the sauce?
This channel is soooo underrated
Thank you for the recipe.
Its interesting to know its called Indian-Chinese. This recipe has been super common for quite a long time in many parts of China.
Great recipe. Lovely AP too!
What's up my man!! YEAH CHICKEN FOOKING MANCHURIAN!!!
Looks delicious
You have a very good taste in watches. Oh, your videos are also just as good. Keep it up!
Awesome Adam...salted egg recipe please please
Adding lemon grass with the garlic & ginger adds a bit of tingle to it. Unfortunately, no siracha so used dry chili instead.
This looks like a dish made for pineapple, for those who like them.
I might have missed what you did with the left over broth. I added it to the sauce before the thickening process.
I was subbed until now , now I have turned notifications on.
I love your channel!!
Nice videos I love em. Why do you have so few subs? You seem to have much potential carry on
Looks so gooood!
omg adam you made my day
アダムがインド中国料理を物知りなんて知らなかった
can i add chilli padi for spiciness or will that change the dish entirely ?
Looks good. Recipe seems similar to 左宗棠鸡 (General Tso’s Chicken).
I don't fry things often so I'm not sure what to do with the large amount of oil used for frying. Any ideas or tips regarding this?
I think I would some tinned pineapple but it looks SERIOUSLY tasty :D
When as a Chinese I saw this video's title. My feeling is:" Uh? Wae? Mate what? Excuse me?" Never heard before. And I click into this video.
"Oh, fine. OK. Thats why I never heard about it." But well this looks delicious. I would like to try to make it :))
kudoos from india bro
Love from India
Thank you.. gonna do this!
That feels like traditional sweet/sour chicken, but without the "sweet". It's definitely something I would eat, no question.
I'd even say it's a ... candidate.
5 stars! Will make again :)
that is fusion cooking ;.)
Could you use honey instead of the sugar?
Your cooking channel is very nice and informative but something missing tho...probably the lighting and environment of your kitchen, perhaps outdoor cooking sometime should be cool
Love from India
Hi, may I know where can I buy the same wok as yours ?
dude you're awesome.
never heard of this dish but it reminds me of Tomato Beef that you typically find at Hong Kong style cafe
I need a new tablet i drooled on it.. the it made fiyah.. like yah food a flame on..🔥🔥
so it is sweet and sour chicken ???
WOW
What do you do with all that extra oil?
looks like a sweet and sour recipe!