Made With Lau
10 recipes converted from their YouTube cooking videos.
General Tso's Chicken
Crispy double‑fried chicken pieces tossed in a sweet‑tangy, slightly spicy sauce. This Chinese‑American classic is made with chicken breast, a light batter, and a flavorful sauce that includes light and dark soy, sugar, vinegar, ketchup, garlic, ginger and dried chilies. The recipe follows the traditional two‑step frying method for ultimate crunch.
🍲 The Perfect Congee (鷄粥)
A comforting Cantonese chicken congee (jook) made with short‑grain rice, tender marinated chicken, ginger, and fresh herbs. This classic breakfast or light dinner is slow‑cooked for a silky texture and finished with a quick stir‑in of seasoned chicken.
Stir-Fried Beef with Broccoli
A classic Chinese-American stir‑fry featuring tender flank steak, crisp broccoli, and a savory oyster‑soy sauce. The recipe uses a baking‑soda tenderizing trick and quick‑high‑heat wok cooking for restaurant‑style results at home.
🍗 How to fry the CRISPIEST Whole Chicken (當紅炸子雞)
A step‑by‑step Cantonese‑style whole chicken with ultra‑crisp skin and juicy meat, using a 4‑step preparation, double‑deep‑fry, honey‑vinegar glaze and a fragrant five‑spice salt dip. Inspired by Michelin‑star restaurant technique and the author’s dad’s 50‑year recipe.
🍆 You’ve (probably) never had eggplant like this! (釀茄子)
A classic Hong Kong street‑food dish featuring tender eggplant halves stuffed with a savory fish‑and‑shrimp paste, pan‑fried to a caramelized finish and served with a sweet‑savory yuxiang garlic sauce. The recipe follows the traditional method demonstrated by Made With Lau, complete with tips for preparation, cooking, and storage.
🐓 How my dad cooks the JUICIEST Whole Chicken (豉油雞)
A classic Cantonese soy sauce chicken (豉油雞) with glossy dark skin and tender, juicy meat. The whole chicken is blanched, then simmered in a fragrant soy‑wine sauce infused with ginger, shallots, star anise and green onions. Finished with a quick ice‑bath for crisp skin and sliced for serving.
🤤 How to Make the SILKIEST Congee Base!
A classic Cantonese rice porridge (kanji) with a silky texture, perfect as a comforting breakfast or base for toppings. This simple recipe uses a 1:8 rice‑to‑water ratio and a quick whisk at the end to save cooking time.
🍍 How to make Pineapple Fried Rice, like a Chinese chef! (菠蘿炒飯)
A vibrant Thai-inspired pineapple fried rice packed with tender chicken, succulent shrimp, crisp carrots, and sweet pineapple chunks. Made with day‑old rice for the perfect texture, this one‑pan dish is flavored with light soy sauce, a hint of sugar, and finished with a drizzle of sesame oil.
🤤 Dad's JUICY Homemade Fish Balls (鱼丸)!
Learn how to make authentic Cantonese-style homemade fish balls using fresh tilapia and shrimp. This recipe walks you through the traditional hand‑mincing technique, seasoning blend, and chilling step that creates a silky, bouncy texture perfect for hot pot, soups, or pan‑frying.
🦐 Dad’s CRISPY Chinese Garlic Shrimp (蒜蓉煎虾)
A quick, garlicky pan‑fried shrimp dish that’s perfect for a weeknight dinner. Fresh frozen shrimp are deveined, lightly coated in cornstarch and garlic salt, then crisp‑fried and tossed with fragrant minced garlic and a simple dry seasoning.