左宗棠雞

General Tso's Chicken

Prepare chicken

Chop ingredients

Create fried chicken batter

Heat up oil for frying

Create sauce

Fry chicken, twice

Cook sauce & mix with chicken

Plate & call the family over!

An easy restaurant recipe for this delicious Chinese American classic!

General Tso's Chicken (左宗棠雞)

蒜薑蠔

Garlic & Ginger Oysters

Garlic & Ginger Oysters are an extremely simple, savory snack you can make for your next feast or party!

Garlic & Ginger Oysters (蒜薑蠔)

香煎全魚

Pan-fried Whole Fish

This is a classic saucy Chinese whole fish, an appropriate showstopper for holidays and feasts!

Pan-fried Whole Fish (香煎全魚)

煎腸粉

Pan-fried Rice Rolls

These are some of the most addictive, simple, chewy delectable bites of rice you'll ever have!

Pan-fried Rice Rolls (煎腸粉)

什錦炒麵

Combo Chow Mein

This is a masterclass in making chow mein with what's in your fridge! 

Combo Chow Mein (什錦炒麵)

菠菜豆腐湯

Spinach Tofu Soup

This easy and comforting soup is filled with spinach, tofu and pork. It comes together in less than half an hour, making it a wonderful weeknight recipe.

Spinach Tofu Soup (菠菜豆腐湯)

An easy, comforting soup that's ready in less than 30 minutes.

糖醋魚柳

Sweet and Sour Fish

This seafood twist on the classic Chinese sweet and sour dish features flaky, crispy sole filet. The pieces are smothered in a sweet and sour sauce with pineapple, red bell pepper and onions.

Sweet and Sour Fish (糖醋魚柳)

A seafood twist on the classic Chinese-American dish.

叉燒雞髀

Char Siu Chicken Drumsticks

This low-effort Char Siu Chicken Drumstick recipe has the same great flavors as Cantonese roast pork, but takes far less time to make. Here's how a professional Chinese chef turns char siu into a winning chicken dinner.

Char Siu Chicken Drumsticks (叉燒雞髀)

A low-effort chicken dinner with the same great flavors as Cantonese roast pork!

Learn how to recreate the Cantonese flavors you love by demystifying and mastering a handful of core, traditional ingredients

Understanding Flavor

Great piece at the end of the video and very informative. My first taste of Asian food was in Singapore in the early 60's, I was only about 10 at the time. I very much enjoyed the Malay, Chinese, Korean, and Indian food there. When I returned to England and later had my first taste of Chinese, Indian, Korean, and Malay western food, I found it very different to my previous experience. It was, however, very good and tasty, so I learned that authentic can mean different things. I am now in my seventies and love cooking of all cuisines, but I think because of my early experiences, I love Asian cuisine more than all others and have learned to cook them, some as authentic originals (whatever that might mean) and others as more western recipes. All of them are great and a wonderful celebration of world cuisines.

I've only just found this channel tonight.  I've watched & saved several videos as they all look soooo good.  
The young man at the end put it so well.  I'm from Texas & we love our Tex mex.  You won't find families in Mexico eating those dishes around the supper table, but that doesn't mean they aren't fantastic, & as you said, folks had agreat meal & families & chefs alike provided for their families.  I do love many authentic dishes as well, but mostly I'm happiest with my favorites at a Chinese, Thai, or Vietnamese restaurants.  I hope to be able to try Japanese dishes also.  
You probably won't be able to answer, but I'm curious who does more cooking at home, Mr or Mrs.  Lau?  He must enjoy it, but after 50 years, he's certainly earned the right to hang up his cleaver lol.  God bless all y'all!

Enjoyed this video so much and I learned a lot from your dad. As history graduate I liked your take on "authenticity" and the historical background behind Chinese American food. I'm Filipino-Chinese now living in the UK and when I made adobo for the first time in the UK, I had to use British malt vinegar as Filipino cane vinegar was unavailable. Despite the substitution, the dish came out well perhaps a bit Anglicised but still Filipino deep down. I have no truck with purists and food snobs who look down on "bastardised" dishes, recipes are meant to be organic, evolving and adaptable. In the end its all about food being made with love and care and to be enjoyed.

Made With Lau

Dad's : A Chinese Chef's Secrets

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