🍜 Lo Mein: The Chinese Restaurant Way (鷄肉撈麵)

Рет қаралды 84,186

Күн бұрын

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Watch Daddy Lau teach us how to make chicken lo mein. This classic takeout dish is super light but also satisfying and saucy!
Our Chow Mein recipe: • 🤤 The Chow Mein Master...
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🍴 RECIPE + INGREDIENTS🍴
Check out our blog for an adjustable list of ingredients and step-by-step videos:
madewithlau.com/recipes/lo-me...
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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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⏲ CHAPTERS ⏲
00:00 - Prepare mushrooms
01:25 - Prepare veggies
04:12 - Cut chicken
05:41 - Chicken breast & lightness
06:16 - Marinate chicken
06:42 - Create sauce
07:06 - Cook noodles
07:36 - On noodles for lo mein
08:12 - How to get the perfect noodle texture
08:56 - Drain & set aside noodles
09:21 - Cook chicken
10:14 - On lo mein
10:36 - Start stir-fry
11:45 - Add chicken & bean sprouts
12:13 - Add water & sauce
13:22 - Add slurry, sesame oil, & ladle onto noodles
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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, Grace Phan-Nguyen
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

Пікірлер: 71

@miaththered 10 ай бұрын

It's always cathartic to watch a master at work.

@Ringingalong7008 8 ай бұрын

I love that you show your family eating a delicious meal! So important to show family together like that and I’m sure the kids would love looking back on it

@MrAcuta73 10 ай бұрын

When I rehydrate shiitake or other dried mushrooms, I use the water from them for cooking. If I don't need it for the current dish, I just freeze it. Use it in soups, stocks, sauces, w/e. Doesn't add a huge amount of flavor, but definitely some!

@ellenspn 10 ай бұрын

Those bean sprouts look so much better than I can get locally

@makeda6530 10 ай бұрын

Lo mein is one of my favorite take out foods. Bless your Papa for sharing with us!

@MadeWithLau 10 ай бұрын

@wnose 10 ай бұрын

You know, I'd love to see your Dad try some other cuisines - would love to see his reaction to Mexican or Middle Eastern food.

@RodSwansmad 10 ай бұрын

There you go , he actually named the cooking oil in the recipe! Bravo 👏

@cmaur811 10 ай бұрын

Love your format !

@Chinasbaked 10 ай бұрын

Please make braised tofu with vegetable!! I can never find a recipe and it’s my favorite thing in the whole world

@redeyeofthenightfall 10 ай бұрын

you have already given the recipe. it is braised tofu with vegetables!!

@AppleBearKitchen1999 10 ай бұрын

Very helpful.Thank you.

@smi_k 10 ай бұрын

I love this so much!

@kevinhullinger8743 10 ай бұрын

I’ve been waiting for the master to reveal his secrets to Lo Mein 👌🏻🙌

@kenlan3347 10 ай бұрын

跟你老豆學到煮家常便飯做法...正啊正啊, 劉老師傅😍😍😍. In case you don't know how to read Chinese. I gave your old man a great compliment. Keep it up.

@MadeWithLau 10 ай бұрын

感恩有您嘅支持！老劉㊗️您同家人安康快樂！

@foodbrimful 10 ай бұрын

Super delicious recipe ❤️

@markshen3280 10 ай бұрын

In the Lo Mein recipe, can you use liquid chicken stock instead of bouillon powder/cubes ?

@rainy4036 10 ай бұрын

Yummy, thank you, Poppa!

@mamarazni8572 10 ай бұрын

Thanks for the recipe master language❤❤

@ionecuff6323 10 ай бұрын

OH MAN!!! I so enjoy watching Mr. Lau's amazing talent to make delicious dishes in his beautiful spacious kitchen. Thank you so much for sharing his recipes, but his knowledge also as to how to bring out the flavors and prepare everything to make the most delicious and beautiful dish of food. I know I can never be able to make them, but I never miss an episode to watch his amazing gift and talent. You are so blessed to have such a wonderful family and a father that passes on the traditions and culture so you can pass on to your children.

@sio039 2 ай бұрын

I'm so glad that I found this channel

@toolittle8661 10 ай бұрын

Yummy😷☺️

@QuickQuips 10 ай бұрын

Wonder if you can reuse the noodle water Italian style to reduce sticking.

@Chefarvin 10 ай бұрын

Hello I'm in Philippines ,I'm always watching your channel ,,❤❤

@codapham9359 10 ай бұрын

Where can I buy lomein?

@philipchesley9615 8 ай бұрын

I have travelled over 50 yrs. When I reach a new area, I enter the establishment respectfully and quietly, and approach the order taker and inquire if they are serving. When handed a menu, I smile and reply with a slight nod/bow: "HOUSE SPECIAL" "LO MEIN" ("Sticks please") At this point the magic begins. If you want to know the rest, simply employ this introduction and make it your own. I'm a tall, modest occidental, and will thus be asked to be seated. Here is where you learn the reveal. If embarked upon by curious employees and staff, then you are in for a treat. IF: Tsingtao (ding hao) or the like is available, demand politely to your preferred serving temperature. Immediately. If served, finish like an occidental and keep them coming. Cold. Regardless, you have presented yourself as a very unique customer worthy of further considerations as to why you're here. Presentation: At this point you should be appointed the finest product of the house. If it's "watery", simply thank them and never look back. Walk away If it's NOT watery, thank them jovially and introduce yourself fully to your new extended family. This is NOW one of your new home bases. This is your place These are your people And it works both ways. Do your part and stay true when in the area. Never abandon your new friends. Cheers!

@Nafregamisrocanob 10 ай бұрын

our markets here in the east package seafood mushrooms as enoki’s

@CGL119 10 ай бұрын

Instant Noodles (Gong Zai Mien) next please!

@SFsc616171 10 ай бұрын

thank you, grandfather Lau!!

@Starrixx 6 ай бұрын

For frying the vegetables and noodles, did you use stainless steel or aluminium nonstick wok?

@sokwanfung6026 10 ай бұрын

鴻仔大個仔！孫女靚靚！

@user-rd8me6pv5i 10 ай бұрын

Надо попробовать и этот рецепт ! Выглядит очень вкусно ,! Спасибо Вам за рецепт !👍你也必须尝试这个食谱！看起来很好吃，！谢谢你的食谱！👍

@MadeWithLau 10 ай бұрын

不要客氣，非常感謝您的支持！老劉祝福您闔家健康快樂！

@8bjw3 10 ай бұрын

Does anyone know what kind of wok (the one the chicken a noodles were boiled in) was used in this video? Would like to get one.

@incanada83 3 ай бұрын

@QuickQuips, carbon steel

@jeanlelong8758 10 ай бұрын

Is it possible for chef Lau make the dish of steamed beef balls (山竹牛肉)？ thanks

@Beachbumbob 10 ай бұрын

I just discovered your channel, love your dad. Does he have any recipes for low, sodium or low carbohydrate diabetic - heart meals ?

@hylianarcher4531 9 ай бұрын

If you want low sodium, there are soy sauces that are lower in sodium compared to full-salt soy sauces, and to further cut down on sodium, you can skip adding plain salt if there's already sodium contained in other ingredients for the meal. For low carbohydrates, you can replace grain/potato based noodles with other vegetable based noodles or noodles made directly from zucchini or spaghetti squash. You could also likely use beansprouts in place of noodles as well. For rice alternatives, you could always try riced cauliflower, quinoa, or shirataki rice, a type of rice made from the konjac root.

@eddiea.2542 10 ай бұрын

Subscriber here, ❤ all your videos and your family. How does your father keep all his knives so sharp?

@AliceLee-rj2ew 10 ай бұрын

Nice family setup. Where's Cam and Maya? Is it important to have the chicken/meat slightly or fully frozen to cut? When will you have the entire family enjoying on of your dad's cooking? That would be three kids, Daddy&Mommy Lau, Your sister, her husband?

@angelaandrade253 10 ай бұрын

Hello thank you for your sharing wonderful super delicious amazing wonderful incredible yummy Recipe and thank you for your beautiful video enjoy 💛🟣💕🟨🟡🟠🟠🟡🟣💕💕💛💛🟧💙🟦🟦🩵🟢🥰🟥🟥💟💟🛑💓🛑💟💓💗💞🧡❣️❣️💗♥️❤️🩷🩷 and ❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤

@restaurantman 10 ай бұрын

👍

@lex6252 10 ай бұрын

How do you recommend to get the garlic smell off of your fingers?

@annily8 10 ай бұрын

can you make 鸡丁腰果

@MadeWithLau 10 ай бұрын

遲些按排時間吧，非常感謝您的支持！老劉㊗️您及家人健康快樂！

@jayferguson4809 10 ай бұрын

He is a genius. Can he come to indiana and cook? I'll buy food.

@majestic6303 10 ай бұрын

- Cut along the chicken grain or against it? - Did the noodles come in as precooked or steamed. Why would it take 14 mins to cook. Long time.

@artistlovepeace 10 ай бұрын

All of this is true.

@kathygunderson2204 10 ай бұрын

🥰🥰🥰🥰🥰🥰

@Cryptex410 10 ай бұрын

Did he make two batches and double the ingredients, or did he make one batch and stir fry the sauce half at a time?

@absumption894 10 ай бұрын

I think you should clarify that there are two very different types of "lo mein." As a fellow Cantonese person, lo mein to me is basically the tsukemen version of a bowl of wonton noodles. A dry plate of egg noodles, veggies, and wontons and/or pig trotters. Soup served on the side. This one here is the American Chinese version that's associated with the takeout and Chinatown style dishes this channel and chef specializes in. I know a lot of Americans call this lo mein, but to me, this dish is under the category of "chow mein," which to me means stir fried noodles or the sauce toppings over the crispy noodles. The stir fried version being more commonly eaten at home since it's not deep fried. There also seems to be US east/west coast differences in terminology. en.wikipedia.org/wiki/Lo_mein

@redeyeofthenightfall 10 ай бұрын

isn't this a repost? yes. see, i know your channel Preserving my dad's Lo Mein (蔬菜捞麺) (+ 75TH BIRTHDAY PARTY!) 2 years ago is this recipe/video different? i guess i should just watch

@MadeWithLau 10 ай бұрын

Thanks for watching! It's generally the same category of dish but the recipe is fairly different.

@riffmeisterkl 10 ай бұрын

Hoong Doy and mui mui will be happy to eat the noodles. Toisanese dialect rules …

@BoHorn 10 ай бұрын

What is toisanese?

@riffmeisterkl 10 ай бұрын

@@BoHorn a common Cantonese dialect in Guangdong province in China. Doy is a Toisanese word for “little boy or little son

@riffmeisterkl 10 ай бұрын

Toisan is another sub-province/region within Guangdong, or something like that

@BoHorn 10 ай бұрын

@@riffmeisterkl ohhh okay, that is insightful thank you. The variety of dialects can be easily missed by those trying to pick up cantonese, I am mostly exposed to hong kong.

@riffmeisterkl 10 ай бұрын

@@BoHorn it’s not an easy language to learn, especially if you didn’t learn it at a young age. Too many different tones, and I suppose HK canto has a lot of slang as well.