Yan Can Cook; 312; Classics with a Chinese Flair

Oh. Hi I'm Martin. We all know that China's cuisine is distinctive and complex. Yet many Chinese things can be a step to easily in a variety of international dishes like Beijing pizza. Chinese pinion trifle. So stay with us and enjoy international causing Well five Chinese players. Yan Can Cook is made possible by Kiko match makers of Oriental sauces and seasonings for over 350 years. Add the key command touch to all of your cooking and buy the 500 families of the rice growers association of power for new growers of you know the rice available in resealable bags and by the cooks wear makers a circular guaranteed nonstick cookware circular form a cooking for the home chef. Her her.

Her. I am working to get your who is an international phenomenon. Ever since the beginning of time. People always tried to make food taste better. First it came fire. Then it came this walk and then again television cooking shows. Personally I think many Chinese dishes can cross over to other culture and vice versa. And let us today take an international code a new ring to our hero. I want to do something I have never done before and just learned yesterday I am going to do a big piece. I started out with this dough. Now you can use any any dole.

Or your favorite piece o dough because everybody have this different type of dough and use different recipe but this is very interesting because I try to make it like an onion Chinese style onion pancake. OK all you have to do is start with the not use flour to make a don't use any recipe. You know grandma does favor a recipe. It doesn't make any different this is from my grandmother. She lived in Italy for 25 years. I know you started out and you made it like this. Like this. Just like you do any. The great thing about this is you don't have time go to the supermarket and find a frozen Bowl. This has been frozen and will be frozen last year. OK go like this.

Go like this. I went to a pizza place to practice and exciting experience. And then you poured it and you poured it and you poured it. This is great exercise. By the time you're finished you should be totally exhausted. Now and then you poured it more. Poured more. Poured it is a lot of fun to fool around with this and and then after you already. Don't worry you can always you can see. I am good. You know you can't give it you can't give it over there. Anyway fortunately I was one. Now in order to make it more Chinese you know what you can do. I

apologize if I do it one more time. People are going to speculate on my note. OK. It's very important now you want to make it very Chinese this we're going to do. You'll print it out and you sprinkle green onion OK Spangler and then you wrote it up and then you wrote it. So what you have is a tiny bit of salt and green onion and you make it into little green onion pancake. Of course in the Chinese do they also add a kind of a lot you can add a kind of vegetable shortening. OK. When this is done you wrote it out. You wrote it out and then I'm going to show you the ingredients. I'm going to use. OK. I'm going to sit it says six million people in audience. We're going to make forty five hundred of these. Now I want to start out some exotic ingredients. OK. We have already mushroom which is straw mushroom and I cut in half like this. OK. So sorry. Put one over

here one over here. And then I slice some cultivated mushroom. Thank you. Thank you Ed. sorry I some Chinese sausage. Now you can slightly. Poached this a little bit this way it will grow some of the fish. OK. Slice it up slice it up so I said absolutely. Slice up now when you Rice the dough is there are very important to use enough yeast because you want to you want to have the dough rise at least twice as big. OK I won. I started out about this big. Now it is about this big. You really need to allow that to rise it up. I wish I can do that with my money. Set aside. Now this is how you do it. I have a very unique sauce OK here. I have whole scene sauce. Of a quarter of

couple horsey sauce makes will have a cup of tomato paste. And I also have one to two teaspoons of chili sauce if you want a hot and spicy food. And also I have a touch of sesame seed oil and I put it over here. Want to make it into a very unique piece. See television is exciting because you get to say anything and do anything you want. The same thing apply to your home when you do it at home you can do anything you want. See I have enough sauce for two of these and this is when this is nice and ready with set this aside and laid out this. Nicely put the mom around and around trying to sausage with long term. Anybody. Like Shirley said it was good store next time I heard. Thank you so much. And then

put a tiny bit of these. So done with these. Green pepper some oriental mushroom which is already soaked in slightly boil so is that in rounds you can later if you have depends on how much time you have. If you don't have time you go. Like that. You spent two hours just lying more and then mushroom mushroom mushroom mushroom and there's straw mushroom. Where's my straw mushroom straw mushroom. And then the rest. You say. You suspect or say goodbye. Because we do. To make another piece I also mean you were there. And then if you want to make it more exotic put upon you for a top So lentil. All this going to be very wonderful. The Chinese call you that mean all regionally from the west. And then this. You can use any whatever you like.

OK sprinkled around my celebrity and then you take it over there. You are going to be could be. A. While since we've got so many people. We already have one already. Very little girl. Yes thank you very much. We get to this so everybody can enjoy this a lot more. Then we use this Italian pizza. I'm none too green. And then after that we can use this Italian Burchill and put it over here. And I am telling you this looks so good. I am going to eat it myself.

I am sure that I could have two pieces myself. No no I don't need anything I go that's how I stay slim. Anybody know the price of a whole chicken is always lower than the sum of its parts. Quite a lot of people think the bone in the whole chicken is very difficult. That is not true until you see it is you know how easy it is. Always tell you how to use the little Chinese paring knife to the bone to sniff the air. Oh I got a slipping beauty down the years thing. If you close your eyes. Those at home please close your eyes for about three seconds. Also start pretending you have not seen mostly looking dog park. Reason is in Chinatown when you go out to a Chinese

community and Aurion you buy chicken you buy the whole thing. This way you can save the feed and the head and the neck everything you put in your stock parts there's no ways you go to supermarket even you cut it off basically in a true so you still have to pay for it because what they're going to do hang them around in the living room. Now all sori done thing is a marathon runner for over a year. It is removed the fifth the fifth. Also have a lot of flavor you don't want to throw them away. So you put in a stock part of the year. I thank you. You look at this now. Right before that I gave this little thing a little Acupuncture the tenderizer done thing here is the wishbone. Here's the breastbone I use this nice one Cut along. One side of the breast bone another cut very sharp knife

and then turn it upside down. One cut around as I always tell people when you do that make sure you protect this most delicate portion of the chicken because you see two dozen three dozen of these. You're going to make a bishop my mother's favorite. Chicken Surprise. And I heard I was celery and you know we were for a tiny bit of oysters all one brother will relieve a hole into the waiting. You see I'm using my index finger if you were the Jonas and then I want one cut right here you see this immediately I can immediately hold onto this and the whole chicken breast. I pull the wings and the whole chicken breast come out with it is good. Thank you. You do not give us a bed just a walnut sized piece of chicken here this warm the size I use the tip of my knife go like this one

little cut and then I twist this you see are the strongest and I follow the contour of this the whole thing comes out another piece. Another piece and then all that is left over is this. Hole into this and hole into this little piece of what we call tender on a few links and I cut this and the whole thing very easy. Can you see this moves you how easy did you. Thank you in the same way. OK hold onto this you want one cut. You see how easy it is to the whole thing comes out and then the whole chicken breast comes out like this and then ball comes out. Warner size piece chicken. Follow the contour and then the whole thing comes out. This way you can do anything you want and then. The other side a little cut. And then you hold on to the ligament and then the whole thing comes out like this. Can you see that very easy. Put

this in a spot part right here will put in a stop and then we are going to show you how easily use this tiny chef's knife to quickly remove the ligament. I know you want to do it right here. Because my fingers I was started cutting boards and I put my knife inside a cutting board and I just don't think whole thing comes out like this is an amazing I am a Miss Farren and then how easy it is to remove the chicken breast from the skin or have to do is go like this. The whole thing comes out. See that is in the millions. Thank you. Thank you very much. He goes on with some of these for our part. Now everybody know once you use a cream puff of chicken you should be very careful. So I'm going to do is I'm going to remove these. I'm going to set it aside because I'm going to have to wash it. OK. This way nobody get in the trouble. Now the next thing I want to show you is something very interesting exciting

and I learned this particular dish from my former Spanish roommate Jose Gonzales. This is what I call chicken pie or. Chinese style. Last time when I was in Spain. OK this is what you have. Some. Chicken little drum that you can use a whole chicken. Lip a whole big piece based on how hungry you are and you're not. If you want to dial it I use a little drum net. OK now first you heat up your walk. Through the heat this up. That's medium high because you want to brown this OK you won. I already slightly spank or tiny bit of salt white pepper on this and lettuce. Marinate for maybe approximately. Half an hour to two hours. OK. And then we're going to use a tiny tiny bit of oil. That's all I need. You called this a tiny bit. Exactly 1 point 3 7 4 5 piece of wood.

And then we're going to Brown this one as hard. OK. We're going to Brown this. Very hard. And then talk about some garlic and ginger because we want to make it more Chinese. OK cut it up cut it up. Good of. You can mend this or you can do only in this OK. Put some ginger over here and suddenly you see this is me. You're going to have of course a minute. Oh you can have a toast of Julian. Oh you're going to have a choice of course or you can have a choice of the whole piece. Who cares I don't care. And then got to look at it very easy. We'll put on Carney's we were to use one of the two girls.

I remember when I went to college I went down to. See my roomie. I went to. Spain with my roomie the whole thing. We went to see. She introduced me to do things. This is one thing that I want to show you is the pioneer and the second thing is bull fighting. But I prefer my ear a lot more subtle than bullfighting as a lot of people and I learned the size is much easier. It's very difficult to make a living in front of thousands of people. This third prize. Third prize if you worry about that in my not good cook where you can do all you have to do is use a tiny kind of old chicken stock. You come from to start another coup for Moon oil. OK maybe a couple minutes. OK. Third until they're nice and brown then you remove this. After that you remove

these. Sort of. Ok set it aside and you still have enough oil here in the meantime we're going to cut up some bell pepper onion and mushroom. Called the mushroom. I couldn't how because you don't want to cut it too small. OK and then the onion. I'm thinking I'm here. Thank you. Don't do it at home. Anybody at home under the age of 14 do not do it. I didn't do it until I was 44 years old. Well Pepper sort of saw you cut up. It depends on how much you have and set this all aside. Then he would turn the heat back on and then we are going to

saute everything. Now pepper onion I have one pepper a small bell pepper and one half of onion and also about eight to 12 mushroom. And then I also have about two sausage Chinese sausage or you can use any European sausage you can use friendly sausage Italian sausage. No problem at all. Therefore you serve this even just a little enjoy what you want to do. No problem. You are going to use a bit of broth. Now. And then when you serve this. Until about two or three minutes until the onion and nice and brown préval fall and then the sausage got the flavor out and then all you have to do is put rice long grain rice with a long grain rice about 1 have come from longer Rice. Holds a little bit let the oil go and let the freezer form the

mushroom and sausage really well go the rice. So when you cook them they won't get stuck. Otherwise you end up having a jargon that par your rice bowl hand and then after this you put these chicken broth. You let a cook use one for sure I still buy one and I have a portion of broth. OK and then after they're all done let me set this aside. So this is our job that they're all done. That poor thing that you got to put it in could. Put a tiny bit of 5 spice powder five spies all in turn is call home. Anybody terrible. Yeah. Venice instead. The only way. Yeah. Ole curry powder with a touch of five spies. New home front. OK is that nice color. Give her all reason to touch

her. And then one is come for the saw. How do you cover this up. When it's almost done in about 15 20 minutes. Then you lay out all these. Then we're going to put it on top already DVA and also lying the more nicely. And also I have some already coke. Problem you can use muscle or prawn. How can you tell it is done when it opens up like this is done it is not open up dancing yet. OK you put right over there. Then when it's done it would look so gorgeous. Let me remove these because they are all but why to make a living when it's done. It would look like this look at this. How would you is this enough if you're cute. Yeah

yeah I hear that. My roommate Jose Gonzalez so me. The next one I want to show you is something just as exciting is a trifle is very unique It's a Wonderful be certain here instead of using the regular big kick sponge cake which you normally big this is the theme. Everybody know not all kids are big. This is actually. Its theme in the been China's call GOAL GOAL. Spillman gives them a nice moist texture. It is also a very nice way to give your all and a little break now that I have a little trifle this year look at this. I'm going to use this. Milos to go join is going in so music I can't believe it.

Now first of all you are going to get the sauce ready because you want to make sure you make pre-service source here. I want to show everybody what I have here. I have about two cups of apricot Candy because of fresh apricot and I have a quarter cup of apricot preserve. About quarter of a cup of candy Ginger a kind of a vanilla bean and also a portable cup of brandy brandy. This is definitely for adults only. Nobody under 18 allowed to try these. And then I'm going to make the sauce. OK we're going to put everything here. All the sauce. This is the apricot preserve. Put it over here. Tiny bit of plum sauce to people. Three think those were from so you can use a quarter of a cup. Does that make any difference whatsoever. And then use our tiny tiny bit off. Candied ginger. OK give a

very nice. Touch. And then you heat this up. OK. He does up and make sure to start it and to stare at it. OK while you're doing this we're going to heat this up and mix you are here heat up. Do not heat up too much because if you heat up too much you mess up everything. OK because you boil over then you end up making a mess. So make sure this is how you feel it when I have all these ready and I cut a little. Cake and put this in the very bottom. You see a little cake right here. Please come. Don't embarrass me. And this in the very bottom like this and then fill it up. With more oil. If you. Don't have enough. Ok one.

Two you can do anyway you want nobody really cares. You can create your own peace sign. And then you put the apricot around. Like this. One two three four five six seven. Eight nine. I am running out of pace and I should have done this two years ago and then put the pre-service. Sprinkled a preserve around look at Hole priests are OK and then use the cream. Well you just keep on doing it. This is kind of fun. And then after you finish you continue to lay another layer of cake. Look a perfect marriage everywhere.

Order to do is build it up with this and then in the very last in the very very top you line up some mentoring orange and then it will look like this I want to show you something I have done earlier because this is going to be wonderful. Oh I get so excited about these sort of EVs would anyone care. Thank you. Thank you because you got to put in the fridge and let the brandy apricot brandy to mingle with the cake and get it richer more flavorful flavor and make it in a much more spirit this earth. As you can see from today so good cooking knows national boundary the cuisine of the world will be much richer and much better. And we learn to mix our revels and not only this is mocking him saying Chaar everybody in Yang can cook.

Oh ok when you joined didn't. Call the toll free number on your screen to order your copy of Martin Yan's cook book A Walk for all seasons with 192 pages and color photographs. The book contains all the recipes prepared in the series create delicious Chinese cuisine in your own home with easy to follow recipes. Just wild 95 plus handling call 1 800 4 4 1 3000. And please have your credit card ready. That's 1 800 4 for 1 3000 for a walk for all seasons. Yan Can Cook is made possible by the 500 families of the rice growers association of California growers of you know the rice available in resealable bags and by Lee cooks Ware makers of circular guaranteed nonstick cookware circular or me cooking for the home and by Kiko man makers of Oriental sauces and seasons for over 350

years. Add the common touch to all of your cookie. Thank you thank you thank room. Thank you thank right hurr. Hurr hurr.