Adam, you are a true Aussie legend. Been a fan since I first saw your calm smiling face on Australian Masterchef all those years ago. East meets west in Australia and in Adam and in this roast chicken too! So keen to try this and wow my wife who adores the traditional Aussie Sunday roast chook (with gravy, roast potatoes, carrots and frozen peas), but like me is a big fan of the Asian cuisine we normally eat too. You are so organised, systematic, benign and rational in your approach Adam ... in fact... ADAM LIAW FOR PM!
I already made this today but because were only a household of 2 I bought 2 chicken marylands and roasted for 45 min. I followed the same steps from salt, boiling water to the dryer and it turned out amazing! Thanks for the video and recipe
I've been learning cooking methods off TH-cam for the better part of a decade but was always a little hesitant about learning chinese cooking due to how different the ingredients and methods are from what I'm used to. Only just found your channel, it stands out as one of the best I've seen. The camera work is good, the audio and your oratory skills are perfect, and you balance between giving the history of the dish and showing the recipe very well (some channels spend too much time talking about the backstory and I'm forced to skip ahead). The best thing is by far is how you explain how and why each step and technique affects the dish, this has allowed me to improve my cooking overall instead of just learning a single recipe. Thank you for your work, please keep it up.
I've already got a lot of inspiration from your vids starting from the homemade Teriyaki sauce to the latest fried rice receipes. Thanks for your great work, Adam and hopefully you'll continue with these extremely well filmed and presented gems of asian cuisine. Greets from Germany.
Dude! I love your videos! Not only to get amazing recipes, but also just to sit down and relax. The production of these videos is great, and they are so calming to watch.
i love watching your videos. from the start seeing your generous smile and slowly explaining the little history to whatever you are about to cook, all the way till the end. even though you take time to explain everything, the video doesnt seem or feel long winded at all. keep up the videos! cheers
Great video. Aside from the feature attraction (the food), I really like your choice of background music. The use of ambient tracks really adds to the magic that you make. Cheers!
@Adam Liaw - you are such an amazing teacher. And it is always so soothing and relaxing watching your videos. I feel like I could take on any of your recipes, because you are always so clear and concise. And such great descriptions and techniques. Love this channel so much! Thanks!! AND, last month I finally got a very nice, VERY heavy cleaver and have been waiting for the perfect chicken recipe to catch my eye so I can use it. This is the recipe!!! Gonna go for it!!
Shangdon chicken, so simple but yet the most flavorsome dish I have ever tasted. Drying off the skin with the hair drier...great technique and works incredibly well with perfect results. I did find that after exfoliating and dried it up with a paper towel this seemed to expose the areas I missed which was easy to rectify to give a great result. Best thing is I have some chicken and sauce left, it's going to make the best fried rice for tea tonight😁
This cooking channel is by far the best. The food looks great, the recipes are awesome and the best part for me personally is the explanation of where the food came from and all sorts of heritage trivia.
I finally got the chance to try this recipe. It is out of this world, mate! My family said it's restaurant quality. I had to let the chicken roast longer BTW since it didn't reach the proper temp. Thank you much! 🙏🏼🙏🏼🙏🏼
I'm born and raised in Shandong. I have never seen this kind of way of cooking. Shandong chicken is always firstly stir-fried and then simmered. Anyway thank Adam for promoting the essential of Chinese cuisine, Shandong cuisine or in Chinese 鲁菜.
I was born in the capital of Shandong (Jinan), and i have never eaten a "shandong chicken"!? To my knowledge, shandong is famous for wheat based cuisines like baozi, jiaozi, mantou... and the most famous chicken I eat all the time is called "De Zhou Pa Ji"（德州扒鸡）. Which is said to originate from a man who had to leave his chicken shop for 2 days due to an emergency and forgot to turn off his cooker. That chicken has softened bones and a very symbolic flavour, and is usually packaged as souvenir when ppl visit shandong. In my granny's home back in Jinan, she usually cook with pork（酱骨棒，排骨，红烧肉）and chinese pak choi （大白菜）(not the green and crispy ones, the very white and soft ones), and my grand dad loves to cook sweet potatoes directly in their skin (another famous shandong food) "山东烤地瓜”. Anyways, weirdly enough, my whole family, including me, always thought that shandong cuisine was rather simple, big portioned and blend. It wasn't a rich place after all, and the cuisines were mostly to get people filled.
Yes, "Shandong chicken" is actually a Cantonese dish that is called that because it used Shandong's famous vinegars and exhibits the balanced tastes that are characteristic of Shandong cuisine. It should probably be called "Shandong-style chicken". I explain the origins in more detail in the written recipe: adamliaw.com/recipe/shandong-roast-chicken/
@@adamliaw Ah yes, this makes way more sense, the process used was very Yue styled, more delicate than it would ever be in Shandong (or for Lu cuisines). I was gonna ask you to cover some Lu dishes but now that i think about it, they might be too simple for a cooking video xP
Your recipes are a gem and you are a kitchen God. You take the time to give the viewers useful tips in good cooking and you are one of the few who give good quality recipes. Terrific channel and even more terrific chef. 👌😋👍
love this recipe and will definitely try this later. the skin drying technique is very professional, which has been used a lot in Peking duck, Cantonese Roast Goose. But as a local people, I have to say this roast chicken is not very common in Shandong. The most famous Shandong chicken dishes are Dezhou braised chicken(No.1 famous chicken, every Chinese know it. it's about deep-fried first, then very slowly braised in special spice soup), 黄焖鸡( i don't know how to translate this, it's kind of chicken stew in a special dark source, which is made from soy souce, oyster souce, five spices), wok-fried chicken(less country-wide famous, but very Shandong-style). This dish is more Dongbei-style, which is still heavily influenced by Shadong cuisine(personally I think it's part of general Shandong cuisine, aka Lu cuisine), and usually they smoked the roasted chicken at the final step(trust me it would taste a looooot better by doing this).
You are just absolutely fantastic, Adam! I only recently discovered your channel, but already I have learnt so much from you! Thank you so much for sharing your videos and recipes. You're such an inspiration!
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I really want to try this drying out and frying with the air fryer we have at home on a very low heat. Looks amazing and can't wait to see our result. Thank you for this awesome recipe Adam, and the great, entertaining and educational videos.
SHABAM!!.. Well done Adam.. love your videos .. love the history lesson and the flavour balancing tips.. fantastic.. this recipe has to be one of my all-time favorites :)
Hi Adam, I love your recipes and presentations - very clear and accessible! Would you mind reading through the captions & correcting them? The auto-generated ones are OK but not perfect and it would be fantastic to be able to read everything you say, not just what the robot thinks ^_^ Thank you very much for your hard work and wonderful videos!!
I made it for the second time last night using Maryland chicken pieces instead of a whole chicken as we find breast too dry. It turned out great. I would definitely recommend this recipe. It is very similar to the Shantung Chicken dish I always order at one of the Chinese restaurants I go to.
The plating is really simple, but soooo beautiful! The green and red from the coriander and chili pepper really pop in contrast with the dark brown of the plate and the chicken skin.
Thank you for your video... That looks so delicious and mouth watering! I can never get crispy chicken skin cooking in the oven - will definitely try your tips from the video.
love your channel, your charm, the peace that i get by watching your videos (balance of background music, and the bright/white environment). Yummy recipe, gonna start for sure! wanna exchange some italian old family tradition with yours? :D
Adam, you are a true Aussie legend. Been a fan since I first saw your calm smiling face on Australian Masterchef all those years ago. East meets west in Australia and in Adam and in this roast chicken too! So keen to try this and wow my wife who adores the traditional Aussie Sunday roast chook (with gravy, roast potatoes, carrots and frozen peas), but like me is a big fan of the Asian cuisine we normally eat too.
You are so organised, systematic, benign and rational in your approach Adam ... in fact... ADAM LIAW FOR PM!
I already made this today but because were only a household of 2 I bought 2 chicken marylands and roasted for 45 min. I followed the same steps from salt, boiling water to the dryer and it turned out amazing! Thanks for the video and recipe
I've been learning cooking methods off TH-cam for the better part of a decade but was always a little hesitant about learning chinese cooking due to how different the ingredients and methods are from what I'm used to.
Only just found your channel, it stands out as one of the best I've seen.
The camera work is good, the audio and your oratory skills are perfect, and you balance between giving the history of the dish and showing the recipe very well (some channels spend too much time talking about the backstory and I'm forced to skip ahead).
The best thing is by far is how you explain how and why each step and technique affects the dish, this has allowed me to improve my cooking overall instead of just learning a single recipe.
Thank you for your work, please keep it up.
been trying your recipes for the past month and every single one of them have been a huge hit amongst the family
Mans really taking this chicken to the salon! Exfoliation, blow drying... mani pedi next on god
Simon Morter that chicken has definitely exfoliated more than I do
Joyce Chahine - Pianist same 😩
happy chicken, delicious food
Thank you for that trick with the soy sauce, vinegar, and sugar. It makes sense because sodium enhances flavor.
I've already got a lot of inspiration from your vids starting from the homemade Teriyaki sauce to the latest fried rice receipes. Thanks for your great work, Adam and hopefully you'll continue with these extremely well filmed and presented gems of asian cuisine. Greets from Germany.
Dude, everything you make looks fantastic.
Dude! I love your videos! Not only to get amazing recipes, but also just to sit down and relax. The production of these videos is great, and they are so calming to watch.
i love watching your videos. from the start seeing your generous smile and slowly explaining the little history to whatever you are about to cook, all the way till the end. even though you take time to explain everything, the video doesnt seem or feel long winded at all. keep up the videos! cheers
I made this yesterday and it was amazing. A favorite whenever we go to restaurants, so I am so happy to have a great recipe. Thanks Adam.
This is the most relaxing cooking video ive seen
You really deserve more subscribers. Such a joy to watch I want to hug you!
I'm a Malaysian based in New Zealand ~ very proud of you brother, you make cooking looks enjoyable, you're very good at communicating
Really good to see you now have 320k+ subscribers. The hard work with your channel really paid off! Well done!
Great video. Aside from the feature attraction (the food), I really like your choice of background music. The use of ambient tracks really adds to the magic that you make. Cheers!
great chef. great teacher.
@Adam Liaw - you are such an amazing teacher. And it is always so soothing and relaxing watching your videos. I feel like I could take on any of your recipes, because you are always so clear and concise. And such great descriptions and techniques. Love this channel so much! Thanks!!
AND, last month I finally got a very nice, VERY heavy cleaver and have been waiting for the perfect chicken recipe to catch my eye so I can use it. This is the recipe!!! Gonna go for it!!
this dude is an amazing teacher, showrunner and cook, damm. talks and explains so smoothly
Amazing video and recipe
Shangdon chicken, so simple but yet the most flavorsome dish I have ever tasted. Drying off the skin with the hair drier...great technique and works incredibly well with perfect results. I did find that after exfoliating and dried it up with a paper towel this seemed to expose the areas I missed which was easy to rectify to give a great result. Best thing is I have some chicken and sauce left, it's going to make the best fried rice for tea tonight😁
This cooking channel is by far the best. The food looks great, the recipes are awesome and the best part for me personally is the explanation of where the food came from and all sorts of heritage trivia.
Made this - and it was ABSOLUTELY DELICIOUS. Thanks Adam!!
Adam, your videos are great. Love the passion and the natural flow of describing the dish and instructions. Big fan.
I finally got the chance to try this recipe. It is out of this world, mate! My family said it's restaurant quality. I had to let the chicken roast longer BTW since it didn't reach the proper temp. Thank you much! 🙏🏼🙏🏼🙏🏼
Yum!
I wish I have discovered your channel sooner, a handful of your recipes I’d try so far are fantastic! And the techniques ! Thank you Adam!
Thank you for sharing this marvelous cooking demonstration. I will be trying these techniques in my kitchen.
I love that the recipes come out just right. You are a dude!
Some top tips, you make it look so easy.
I made this one from your book a couple of months ago and it was amazing! I'm keen to try it again with you additional tips from the video.
I'm born and raised in Shandong. I have never seen this kind of way of cooking. Shandong chicken is always firstly stir-fried and then simmered. Anyway thank Adam for promoting the essential of Chinese cuisine, Shandong cuisine or in Chinese 鲁菜.
Thank you for the recipe and for teaching is how to make the chicken skin really crispy. I've made this several times and really loved it.
I was born in the capital of Shandong (Jinan), and i have never eaten a "shandong chicken"!? To my knowledge, shandong is famous for wheat based cuisines like baozi, jiaozi, mantou... and the most famous chicken I eat all the time is called "De Zhou Pa Ji"（德州扒鸡）. Which is said to originate from a man who had to leave his chicken shop for 2 days due to an emergency and forgot to turn off his cooker. That chicken has softened bones and a very symbolic flavour, and is usually packaged as souvenir when ppl visit shandong. In my granny's home back in Jinan, she usually cook with pork（酱骨棒，排骨，红烧肉）and chinese pak choi （大白菜）(not the green and crispy ones, the very white and soft ones), and my grand dad loves to cook sweet potatoes directly in their skin (another famous shandong food) "山东烤地瓜”. Anyways, weirdly enough, my whole family, including me, always thought that shandong cuisine was rather simple, big portioned and blend. It wasn't a rich place after all, and the cuisines were mostly to get people filled.
Yes, "Shandong chicken" is actually a Cantonese dish that is called that because it used Shandong's famous vinegars and exhibits the balanced tastes that are characteristic of Shandong cuisine. It should probably be called "Shandong-style chicken". I explain the origins in more detail in the written recipe: adamliaw.com/recipe/shandong-roast-chicken/
@@adamliaw Ah yes, this makes way more sense, the process used was very Yue styled, more delicate than it would ever be in Shandong (or for Lu cuisines). I was gonna ask you to cover some Lu dishes but now that i think about it, they might be too simple for a cooking video xP
德州不在山东？德州扒鸡为什么不能叫山东鸡？没毛病啊？？
没毛病 老师儿
I need to stop watching these videos a couple hours before lunch. This looks out of this world delicious. I am salivating.
Amazing!!
Love your vids Adam, keep up the amazing work. Kinnd regards from Curaçao
Your recipes are a gem and you are a kitchen God. You take the time to give the viewers useful tips in good cooking and you are one of the few who give good quality recipes. Terrific channel and even more terrific chef. 👌😋👍
Very excited to try this! Looks easy and yummy!
Hey Adam. I tried your Hainanese Chicken and the family loved it. Btw, is the coriander same as Cilantro in this recipe? Also, love your AP :)
I love your voice! And thanks always for sharing so much knowledge
I love your cook method! It looks stress free😄
Beautifully presented Adam. And lessons learnt.
Beautiful. I’m making this today.
Impressive!
Love this channel! Excellent work my man...
I love when recipies focus on technique and not just ingredients
Super simple and delicious. Thanks for the super tips which makes the video really interesting!!
Looks delish!
Isn't all the skin on that bird 'dead skin'? lol good video Adam
*pikachu face*
Ha ha lol, spot on.
No, the animal being dead doesn't mean the cells of its skin are dead.
I guess dead is a reference to layers of dead skin previous to the animal being killed.
@@yamiyomizuki Any cells that are still alive on that bird aren't made outta chicken.
Really enjoy your receipes.. Very easy to follow
Super,as always. Regards
love this recipe and will definitely try this later. the skin drying technique is very professional, which has been used a lot in Peking duck, Cantonese Roast Goose. But as a local people, I have to say this roast chicken is not very common in Shandong. The most famous Shandong chicken dishes are Dezhou braised chicken(No.1 famous chicken, every Chinese know it. it's about deep-fried first, then very slowly braised in special spice soup), 黄焖鸡( i don't know how to translate this, it's kind of chicken stew in a special dark source, which is made from soy souce, oyster souce, five spices), wok-fried chicken(less country-wide famous, but very Shandong-style). This dish is more Dongbei-style, which is still heavily influenced by Shadong cuisine(personally I think it's part of general Shandong cuisine, aka Lu cuisine), and usually they smoked the roasted chicken at the final step(trust me it would taste a looooot better by doing this).
You are just absolutely fantastic, Adam! I only recently discovered your channel, but already I have learnt so much from you! Thank you so much for sharing your videos and recipes. You're such an inspiration!
I really want to try this drying out and frying with the air fryer we have at home on a very low heat. Looks amazing and can't wait to see our result. Thank you for this awesome recipe Adam, and the great, entertaining and educational videos.
That looked great!
Excellent.
A little bit of old school technique adapted for home, a lot of common sense. Nice one.
Thanks bro for tutorial n receipe
That looks good
Looks delicious.... will give it a go! Thank you.
I'm certainly going to try this, looks lovely.
I will be trying this soon....
Mouth-watering....
Thanks Adam you're a very good teacher, you makes it so simple easy to understand .
Your videos are great
Awesome.....tq for the tips....given😍😍😍
Love your videos so much Adam. Great production, explanation, method, and most of all food!
SHABAM!!.. Well done Adam.. love your videos .. love the history lesson and the flavour balancing tips.. fantastic.. this recipe has to be one of my all-time favorites :)
One of your best vids recently Adam!
My favorite video yet. Informative and educational for the amateur chef 👍🏻
Love the recipe and I will try it❤😂 thanks Adam, from Canada 🇨🇦 with love and respect 🇨🇦
That is the best looking chicken I have ever seen!! Can't wait to make it!
Excellent & thanks for explaining so well! A bit of history and teaching and cooking- love your videos 🌟
Love your channel great videos so very helpful.
This is wonderful!
Hi Adam, I love your recipes and presentations - very clear and accessible! Would you mind reading through the captions & correcting them? The auto-generated ones are OK but not perfect and it would be fantastic to be able to read everything you say, not just what the robot thinks ^_^ Thank you very much for your hard work and wonderful videos!!
I made it for the second time last night using Maryland chicken pieces instead of a whole chicken as we find breast too dry. It turned out great. I would definitely recommend this recipe.
It is very similar to the Shantung Chicken dish I always order at one of the Chinese restaurants I go to.
That was SUPERB!
Super amazing cook thanks Sir Adam for updating video more vlog from you
Woah look delicious..can i use white vinegar, n not black vinegar. Tq
Adam, can you also post a recipe of crispy roast pork belly.... :)
Love the recipe... I also like your copper kettle .. can I know where you got it from pls. Tks
Looks fantastic, will try! Great job Adam.
The plating is really simple, but soooo beautiful! The green and red from the coriander and chili pepper really pop in contrast with the dark brown of the plate and the chicken skin.
Never thought about exfoliating a chicken! Learned something new today. Great sauce.
Good video
Should try this recipe!
How was I now subbed to this dude... He is awesome
Man this looks so good
knocked it out the park
nice watch
You are making me hungry.
Wow!
Thank you for your video... That looks so delicious and mouth watering! I can never get crispy chicken skin cooking in the oven - will definitely try your tips from the video.
That looks and I am sure tastes awesomely Adam. Thanks for sharing 👍
i love the way you explain ❤️
love your channel, your charm, the peace that i get by watching your videos (balance of background music, and the bright/white environment).
Yummy recipe, gonna start for sure! wanna exchange some italian old family tradition with yours? :D
Love your vib! Love your vidéo! Love your voice! Love your Cuisine :)
Don't know how I ended up here, but I enjoyed the video. instant subbed!
@AdamLiaw this was very good. Could you do a home oven peking duck?