Yan Can Cook; 407; A Chicken in Every Wok

Oh. Hi this is Mark thing in. They must be over 50000 ways to bring chicken to your dining table. I'll tell you for chicken cocoa nuts so how are you. Barbecue chicken makes the chicken breast and this luscious lemon chicken. So there is a chicken in every walk. Next on yeah you can cook. Yeah. John Cook is made possible by Time Warner from some of the home baked breads to Brownies. We've been apart for generations. And Michael Mann thank the maker of Oriental sauces and Season 16 13. And my trainer and. Creator of Tai Pan International Cocoa Taylor and designs products for the home. To come from a contemporary lifestyle.

Us. Us. Where. In a. Us. Us. Thank you Dave. Thank you let us consider the oldest argument in the world. What came first the chicken or the inks. The answer is. Who cares. As long as there's chicken every walk. I am happy you are happy some people prefer food for thought and I would prefer thoughts on food every night I dream of chicken. I dream of believe I dream of everything I'm going to show

you a very interesting dish this particular dish. If you have ever been in service Asia you have seen this. There is no one culture in the world does not have a great recipe for chicken soup in Thai restaurant. This is hot and spicy chicken soup. Here I am going to bring this pot of broth to a boil. OK. And I'm little. Add a few slices of ginger. One two three. If you want more you'll cut more. One two three and you set it aside. Now you transferred. Can you put over here. And also we're going to use some lemon grass. This is Herb a fresher and I rode it at home myself. You can also buy in a store when you use this this is quite woody and fibrous. So you do not lose this park and you do not use this

park and you use this park. OK and you can cut it up like this one two and then you know you have to do is press just a little bit and then get the flavor our press does and get the flavor. Sometimes some of the dishes you also slice it like this. One two three. All right one of those days I'm going to sit around and watch my grass grow when I retire and put them all over here get the flavor out. This is step number one. OK. Now this particular dish also of course use a piece of chicken here. But I want to show you very quickly how fast you can get the chicken now I have to put this in. OK look at this one. Cut this out first and then I have to finish this. I'll show you how you can get the chicken to turn to slice stick them or stick them up to see

how fast you can cut it. OK one two three four. Five. Sure how far you can transfer food from here to here. OK. Once again here are. You here. Thank you for this great old boy. We'll put the chicken in because we already get all the nice flavor so we put that in. This is how you do it that's why you have a good night because the night of a Chinese chef and I have this nice white blade is used as a spatula. You can put it in and use your tough stick to stir a little bit to break it up. Otherwise you're going to end up having a gigantic chicken ball. OK now you break this up and then the next thing I want to show you is we also put down the remaining grid we have some straw mushroom and see the straw mushroom. This is straw mushroom. We put a few of these straw mushroom in it and also for hot and spicy. This of what we're going to do we're going to put

a tiny bit of Saran roll penal none whenever you touch this. You should always make sure your finish. Wash your finger before you touch anywhere sensitive your lips your eyes and your scheme. OK. Otherwise you'll be jumping all over for five hours. Put them all together. Get some hot and spicy taste into your soup. And also. Since I know many of you like. So were you small. How many of you in the audience or you at home like how to spicy food. Raise your hand. Everybody. You at home forget to raise your hand if. You put it right over here and then also about a quarter of a cup of lined juice this is lying juice fresh lime juice bring it to a boil okay and when it's almost ready you put

some coconut milk put it right here. Now one of those days for the diet conscious they're going to come over scheming coconut milk. You notice that I just add some line into the soup. I'm putting a line in the cocoanut. Yeah. Now a straw mushroom put it right here. So you have a beautiful strong mushroom but not a whole hell of panel is not cut. This is not cut. Don't put it in there. When this is almost ready well before you serve You can also put some high basal to put around. But I want to show you nor your pie cook tonight in a can like this. OK we're going to actually buy cocoa not because as you can see that is good is coconut milk. You can buy them in a can. Here I want to show everybody how fast and how easy it is to get your chicken breasts out.

Thank you thank you very much. Thank Now you I warn you at home particularly pay attention and concentrate in complete silence please breastbone This is the breastbone washroom. I'm no one cut over here and one kid over here and I turn upside down in split seconds and I could ride it back but try not to go see any damage to the most delicate portion of the chicken. We're going to make chicken surprise with this. Three two one. Was show you how fast you can get the chicken breast on one now. This is the chicken thighs one now this is the filet one I'll turn to the other side. Make sure I get the whole chicken breast come

out so I come out. And the three come out the whole thing is done. THANK YOU THANK YOU THANK YOU. Thank you. To all. Three. See how fast it is. The whole thing comes out. This is how easy it is to get the chicken breast. How of the whole chicken. Why we are doing this and check out. We are going to look it up and make sure this is all k and ready right before we are going to get some basal. Make sure you can even put a couple of these inside. Julian this one is nice and done. You are going to get this hot and spicy with a lemon grass flavor. Hot and Spicy chicken soup. Thank you. Thank you.

Thank you thank you. Maybe now he faces some forms. And here are a few interesting examples. Everybody know this is a whole coconut without the ship with the whole show on. We open it up you see the coconut fresh like this you can use some coconut to make candy cocoa not like this all shredded coconut and then also buy coconut jam in the store in a can like this very popular in Thai cuisine. What a nice cuisine you can have coconut milk. C looks like milk. And then also have some shredded coconut which sugar like candy sweet coconut shredded. This is you know what this is this is cuckoo not vinegar. Very interesting aside from this a lot of Chinese restaurants when they make a very elegant call tapioca honeydew melon like this inside there right before they serve these tiny time of coconut milk they give that nice

flavor. You go to a classic Chinese restaurant classic banquet. They also serve you Chinese. This is very very interesting. The gay joke to me is this is Burt's ness cocoa rush sugar in a coconut shell. The flavor from coconut permeate into Bert's ness. This is very very elegant. Now cocoa nut This is why they always say don't stand under the coconut tree. Not even with me. You're going to have. This goon of this coconut so make sure never never stand underneath a tree. The next is all to show you is very interesting. Pie Baba. Chicken is nice and spicy not too hard but nice and spicy. Many many times I've been a visit Titan and I tried this on the streets of Bangkok. The vendors street when that was so does a snack bar as a main dish.

I'm going to put all this seasoning from chicken raw in here in this food processor I have some garlic rolls to the three tables one of garlic and put the garlic in here and have some so length a lot of celestial. I love cilantro and then also some curry powder to Marie and curry powder. OK Dr. Pollack and also some black pepper and also of course sugar and fish sauce. Two of the three tables one for sauce and then Brylin does OK. OK hey. Can we get into a nice liquid seasoning like quick if you don't have time to make this on your own. You can always buy some curry powder curry paste so you can do it yourself but this is much more fresh and much more interesting. When this is done you take this out.

While. I poured it over right over here almost got me into trouble. More than technology. Now you put it right over here and set us aside and you put the whole thing. We're going to put the whole thing in there because you don't want to leave your chicken marinate at room temperature. So putting this back then you should shake shake. Turn along all new say talk talk talk. Nicely done and put in the fridge. OK how do you put in the fridge. Look at this we're going to put in the fridge letters sent there. Follow Wow. And then you're going to dig down at 350 degrees for about 35 to 40 minutes and I will look like this and I want to show you how to make the visual interesting look quickly. Here is a little homemade half. Cut it up at an angle of exactly 45 degree not

44 not 46 but it's certainly forty five. OK. Look at this. And then cut a piece on the side. Cut a piece on the side and then you can also go like this. Put it back. Get another piece. Cut go back now. And now you can see one two three. You have a beautiful time barbecue chicken. Thank you. Thank you I want to sell you. Thank you. I'm going to show you how to do two dishes the next day. I'm going to show you is an out of dish I called Big Chicken with something inside. What are you going to put inside. It doesn't make any difference whatever you feel like it. Put it inside first.

You should do is get a piece of chicken. But of this how do you put a fried chicken. Very very simple. Put this over here. Can you see that. Today we're really really talking about what we're talking in the very beginning our chicken in every walk. But we also have a chicken in India often today because I'm going to cook this in oven by making it look at this. I open it up like this. Can you see that. Open it up and then I'm going to marinate this chicken with the following Graydon. I have two tablespoons of soy sauce. And I have kind of a tool he was in a dry sherry kind of a white pepper pinch of white pepper some sugar heaven TS want to show some corn starch. Oh and this is what makes interesting Five's buys powder a mixture of star anise clogging

cinnamon and Sichuan pepper corn and sometimes they even put a tiny bit of fennel marinated for a little while in the meantime while you marinate this you are going to set it aside and cut out all the other things before marinate. I have some soup Kinney. I'm going to cut it up into Julian pieces so can you. One two three four. Five. Now I cannot find pieces. But it's only fall over here because I really only need four. I don't need this. Forget it. I only need for some slight amount. Some of these slice carrots will line the more. Also some she talkee mushroom. Don't everybody at home should learn how to save their own whom is Chinese blood pressure. Thanks a whole side thread right here. Carol.

Set aside put a right here and then you also got the tiny bit of a mud mushroom which has been soaked for approximately half an hour. OK make sure you soak them for at least half an hour over a wall of cold water and then also have some water chestnut. OK when this is nice and done also we have two aches but it is I've never seen as we've all this is not the regular This is not the ache from a dieting chicken that's out for 0 8. If you use a regular egg the egg. Will not stay. It will come out. Everybody know. Like I earlier asked Where are the eggs come out from the chicken the chicken comes out from the link. I am totally confused I don't know about you and will put them all over here and I will put some chestnut some carrot some soup Keeney

then mushroom OK mushroom and then we'll put the cooling on the side like this and we rode it out in the meantime let's set it aside because I want to mix them all up. Everybody look at this. I road ESOP road ESOP road ESOP road a stop like this. OK and then I have to load it up. You tie it down with a green onion all China's chive set the chicken right here. Tire not now we're tiling a knot. OK you can tie a knot and make it very interesting like this. OK and then you put that over here and you will big this a three hundred and fifty degree when out of 30 to 40 minutes to make sure we pick this over here. And whoa whoa. I have early one. Right here. Oh this is so

hot. I cannot believe it myself. And then you take out one. This is a really nice looking one. And we can serve the other one right over here one piece and all the piece another piece. OK. And then I am going to slice this and show you how beautiful this can be. You can cut this off. Cut this off one. 2. 3. And then you later more oh one two three. I am telling you this is extraordinary. Interesting

what you see is a BIG stuff. THANK YOU THANK YOU THANK YOU I want to say oh yes our very exciting luscious lemon chicken one of the most popular French dish in French restaurants orange duck Chinese restaurant is a luscious a lemon chicken. I love them both all I have here is one whole chicken breasts. OK. I'm going to cut the sub and cut into thin slices. You can do it one by one like this. One two three all you can do it are two by two. Sometimes if you have more you can do a two by four. Say one two three four five. Six seven eight. Marinate this for a little while let's put it over here and let us marinate this. We are going to use one table some sort of sauce. And one people want to dry

sherry and also use a tiny bit of cornstarch. OK. Marinate them anywhere from half an hour to about two hours. OK this is nice and also if you want you can also use a tiny bit of ginger and garlic but this is simple enough you know to set aside I have to this is half an hour 25 minutes. You chop up some Warna OK. See is how some of the top want to. First you smashed I had out of it and then you'll chop them all up. Authorize it takes of forever to do it. You wrote someone a first then you are going to code this makes this up a little bit makes a ton of cornstarch and want to get Are you cold this right over here. Code it. See you can see that you code it like this one piece. Tool piece is the more people the more pieces. I think every

age you should have two to four pieces per person. You do not have to have too many. In the mean time I mean up some oil. In my very unique electorate were all clear when this is nice and done. Lets clean up my fingers so we can get going. Lets set this aside let's set this aside and we will deep fry when you always make sure you have all this gear ready cooking chopstick strainer and then some paper towel on a napkin. OK get ready so you are already well deep fried this. How can you tell when all is hot enough as usual once again. Can you see the bubble coming out. Is what you call a bubble coming out vigorously. That means all is hot enough. Carefully put this in. One look at this my electric walk. They file all of these gradually. You can put about

20 slices in at one time until they're nice and golden brown and frozen. Take it out. You mean time we turned us on. We're going to make a tiny tiny bit of lemon sauce all you have to do is one set a couple of broth one for a cup of lemon juice fresh lemon juice a tiny bit of sugar and also to add some of the Chinese kitchen in our sauce. Ginger put a tiny bit of ginger you want more perfume more ginger. Thank you all Ginger Thank you. When this is done what a tiny bit of lemon cess Orion here. LEMON cess. OK and then when it's think and want to bring to a boil down is the sugars all nice and ready. You thicken it up very simple distance thicken it up. It doesn't take too long at all. Can you see how easy it is when this is nice and golden brown.

You take it out. Now everybody know from canned tongs Thule Kentucky when we love our fried chicken. Get this when this is nice and done you put it over this to drain the oil in the meantime. Sauce should be nice and ready. You don't want to add too much food coloring because it's too yellow. OK and if you want you can also use a tiny tiny bit more Lemon says because it gives a nice flavor to your dish. Look at this very very small very small Julian said of the site in the meantime my source is ready make sure no Cornstarch is taken. This way you have a very very good consistency Otherwise we are too light or too thick. When this is done you later more like this later more later more. This looks very interesting and it's also very easy to do and I'm a chicken with Warner.

This is so nice to do. No body can mix mixed up. Always this one is done. You shut it off and this is a simple lemon sauce to make and I guarantee you you will love this dish. Luscious lemon chicken. Thank you. God help. Good Fortune and a chicken and every single wall. Until next time. If yet again coke so can you. So I get. To order your copy of Martin Ian's latest cookbook called the toll free number on your screen. Everybody's walking includes one hundred seventy six pages of recipes and beautiful color photographs. The book contains all of the recipes prepared in the series plus more great delicious Chinese dishes right in your own kitchen with easy to follow recipes. Just 12 95 plus handling call 1 800 4 4 1 3000. And please have your credit card ready. That's

1 800 4 for one three thousand for everybody's walking. Yan Can Cook was made possible by Kikkoman. The maker of Oriental sauces and seasoning some 16:30. Kikkoman. And by Taylor and. Creator of type and international cookware tailoring designs products for the home to complement a contemporary lifestyle. And buy diamonds from salad to help bake bread to Brownies. We've been a part of Good Cooking for generations. The I. Thank. The I.

Thank you.