Yan Can Cook; 301; Party for Four

The A. Hi this Martin. We all know the expression. Two is company three is a crowd. But what about four four is a party. Today I have to sign a special dinner for four. With this the life of dishes like sizzling hot and sour rice soup a plain salad braised stuck with plum sauce and fork they sort this their life will go corn orange from bait. So stay tuned. Then your dinner table is waiting. On today's Yan Can Cook. Handbook is made possible by makers of Oriental sauces and over 350 years to all of your cooking. And by the 500 families of the rice growers association of California growers of the rice available in resealable bag makers a circular nonstick cookware circular one for the

home chef. Thank you thank you. Thank you honey I am all copula and detaining at home. I entertain here every day. You have all seen my kitchen as I could be every day. You watch me every day every week. Here is where I do all my cooking for my own no guests like my mother Prince Charles and Princess Di. Here today I want to show you how to create a party for fall which everybody can go home and practice because you can do party for four.

Then you'll be able to do a party for six party for a party for 16 or party for 25000. If you have a big enough kitchen like this. First thing I want to show you is I'm creating a new dish. Everybody have seen Hot and Sour soup all sizzling rice soup. I'm going to do a sizzling hot and sour soup. I just combined into this together and do it one so it's safe. A lot more time now here. I want to show you a couple of things worth all I need is for black mushroom which is already soaked and Julian and about I'm going to do some Julian. This is a bamboo shoot. You see I want to show you how easy it is to Julian. You see you cut them all up here you stick them or stick them or stick them all up. This Is How You Do Dooni and you do it all together. Q

Are you impressed. Me too. Now aside from that I also want to show you we will need about one piece of chicken breast half a piece. OK I want to show you also how easy it is to cut chicken breasts. Julian start from this. Look at this. See this look at this. One more time. Now when are you going to stop. I really don't have any idea. You start when you get to a point that you're somewhat nervous. Look at this. Yes. Thank you. Thank you thank you. List 1 2 3 4 5 6 7 8 9 10 and you Julian I want to show you a piece of Julian he says.

THANK YOU THANK YOU THANK YOU. Of course practice makes perfect I've been doing this for 74 years and put it right here. OK. Of course if you have time you can actually marinate it. So all you need is one half of a chicken breast. If you have a lot of people you can use one whole chicken breast. OK. And then also want to show you something you probably have never seen before. This is very interesting you see this. Let's all push it. This is this is the granddaddy. This is that Daddy. This is our grandchildren. Oh I'm quite sure you have never seen this before. This is very interesting because when you go out to the store you can buy different ones. And sometimes in the go to the Far East you can even buy them fresh life and you can do it yourself. Now in order to make this dish I'm going to get ready for cups of broth. OK. We're going to put for a cup of broth heated up ok for a cup of broth and then also heat up some

oil because you got to fight the rice. Now while I'm doing that and we show you how easy it is to make the rice cross for. Hot and Sour sizzling All right that gardening is so wrong I got it confused. Now this is very easy. You've got some medium grain all mixture or medium grain and short grain rice. When you put it over here we're going to put it over here but over here put about a couple of these over here and then you use. Put your hand with kind of a role and your pet the dang thing up like this and you see this. It's great exercise to get rid of a lot of frustration. Look at this. OK. And then I'll do that. Use a little thing to cut it up like this and then you put in often. OK. Put in Ivan and dried it up and bake it until they're totally dry and they would form into a little cross like this.

Look this isn't easy to do. Look at this and then you can actually break the done thing up like this. See this. I make this every two months because they can last for a while with set this aside. This will last for about anywhere from eight months to 14 months up to 15 and a half months. But you know what. I am going to show you the heat as a little bit too high. So much on a down. I'm going to put the mushroom one makes hot and sour soup hot and sour. What makes it hot is. White pepper OK here is about half a teaspoon through Cortis one white pepper and just the hotness by putting in different amounts. OK. And this is Saul put it over here also to make it more interesting also put some chop. So lunch will OK also chicken Julie and chicken. Not only that we're going to put some bamboo shoot makes

them or what makes us sour is vinegar. We're going to use a bow. Exactly. Almost one third of a cup of vinegar. And then if you want to make it really nice and hot You can also add some chili sauce hot chili or hot pepper sauce. This is going to Chile not only hot and spicy is chilly enough to smoke your hair one more time. And then you put it over here. Of course a lot of Chinese restaurants also had a kind of a corn starch to thicken it up. And also this is one portion of corn starch makes it up with one portion of water. And then to give that nice brown color you can use soy sauce. Use this all purpose source sauce. OK. And then get ready. The final touch.

Let's let me remove these remove all these. The final touch is want to show you how deep fried the rice how to put a hole through to gether is very very easy. Get ready a boat. OK get ready a ladle. And this is nice and done and the oil is hot. Then you deep fried this. Look at this. Make sure all the oil is very very hot. Otherwise the darn thing will puff up and then you're not going to have sizzling hot and sour or rice so you're going to have hot and sour rice soup would don the sizzle. This is this is great this is great because this particular soup gives that sizzling start to your party just like the first act of a good plate in which your epitaph get everybody excited. OK it's Friday when it's nice and ready set aside put the soup

right here. Now you want to make it more interesting. You can pick up some great white and stir in like this look at this and see this take right to give them a look. Take flour. OK when this is done you shut this off and put this soup right here look at this. This is hot and sour you know look at how beautiful this is. This is absolutely wonderful. Set this aside so all of this aside and then listen to this. We are going to listen. Thank you. Let's take a look at the many many of them.

The past is still with us. And this is where. Here. Is the richness and the. Thank you I just came back from China visiting my mother. Last month. There's so many different styles of cocaine in China that will probably takes me three months to just mention them. But when I was in China I brought this big. You see this is something that I got from a restaurant in China one day have to feed hundreds and thousands of people in a restaurant this is how much rice course they have to make. Look at this is going to feed six million people here. Now to make this I want to show you it's wonderful. This for those who love duck hunting.

I'm going to show you how to make braced up. Problem solved. This is the Chinese of Donald Duck. Since. You. Look at this. Dun. Dun dun dun. Now I want to show you how easy it is when you go out to a Chinese a store to buy stuff you can buy the ducks the dancing with this. That web Also you can actually talk to the doc. First I want to do it like this. Please don't look. Please don't look. I'll just set it aside. For you so quick and then I will when you go to the Chinese restaurant you know that when you go to a Chinese restaurant you can actually have braced where in a dim sum restaurant it is my favorite. Also my mother's favorite but I never understand what you have to eat. It's nothing if it's about two hours into and one of the one thing in particular when you are spotting that a very very terrible experience. Now this is very easy to do.

I cut one cut right on one side of the breast bone and all the cut along one side of the breast bone over this and then I am going to hold onto this and fill with the Jonas. You see it is just like doing that chicken. OK and then I have one cut along the very back. Look at this and then I'll hold on to this. I'm going to cut this in two porters because I want to make enough for party for fall. You see push this and the whole thing comes out like this. But it is this is the whole chicken breasts but it's ok. And then the other piece I have is this. Oh ok hold onto this. Cut this up. Everybody can see well right. Another piece. And then once again I feel where the join is the join is right here. One cut where the join is OK immediately. Hold on to this push this you see this and the whole piece of duck breast come out you see

this and then this is the last piece we're going to hold on to this and we'll push this and then cut this out. You notice that I use this Chinese chef knife to do everything and then you save these for you all. Most of the love of neighbor. All that bone carcass not too good for Duck Soup now huh. Here are four pieces one piece I quoted them. It doesn't mean that you have to put the darn thing in a room you quarter them. I cut this up. I also would put this into the soup stock but as I said. Duck bone is not very good. So I have four pieces two piece of bread breast and two piece of the drumstick because there's a lot of fat underneath the duck. So what I'm going to do is I'm going to score this a little bit. You see this scroll this a little bit. So I will brown it when I'm wrong that the Fed would come out OK this is one whole duck. One two three four five six. And I am going to slightly sprinkle a tiny bit of

salt and pepper and you have the time you don't have time to get it right. And then we're going to broaden this over here with approximately two boom also oil and I brung the skin side like this. Look at this. Hold on to this. Brung it like this. Brown it like this. It takes about two and how the three minutes to Brown over medium high heat. The idea of doing that is let me get rid of these because I don't. Belong. I want to show you after you brung this I want to show you how quick you can do it. It's already quickly Brown and you see this. Everybody see that. It's already drawn but it takes about two and half of three minutes. One says Brown you're going to have to kind of brace it in broth. So we're going to put some broth have a cup of broth and brace the broth. OK brace the broth. Raise the

broth. Can you see how wonderful this piece already is look this isn't a noodle. Now while you do that obvious braces for approximately two to three minutes you're going to put some plum sauce through a tablespoon a plum sauce. About two of the three things was more probably why this is going to be wonderful and also why the deuce is a tiny bit of cider vinegar and also we're going to put a tiny bit of red chilli pepper and also ginger crystallized ginger. Put them all over here. If you want to make a more aid like sorting you can use a tiny bit of dried pen drained people very easy to do. Can you see the dried penguin people everybody should take a look and see this when you put it over here. Let a brace. Let me check the last model as you look at it is the idea of doing it as broadly and not only a Browning in your pyramid of the firm right underneath the skin. When it's ready

I want to show you how wonderful you can garnish this. Here I have some gone. OK when this is done you remove this. Put it into this wonderful nice. Good. And easy now if you have the courage you just simply pick it up. God has a car each and then we're going to garnish this like this. Here is the time this is Donald Duck. And here is the breast part. You see this and here is dog drawn up the wrong direction the wrong direction. And then of course you have to put the damn thing back. And then you're gonna see this like this and then also put a tiny bit of.

Mandarin orange because this looks wonderful. Was meant to an orange. Can you see how beautiful it looks. Mandarin orange. Look at this you create a whole duck then of course. Can you see how beautiful one is nice and done all you have to do is put the sauce right over here. And then you can even think can the source stop and this is how beautiful this is this can be. Thank you. THANK YOU THANK YOU THANK YOU. A special dinner party is of course a sharing experience. The Chinese have been having a unique way to enjoy to enjoy to share with their friends and relatives in a party. This is

wonderful. I call this Mongolian hot pot all Cantonese five part. This is the traditional style of Mongolian hot pot. You what you do is you put charcoal underneath here. The smoke come out from the chimney. They heat up the broth all water and then you put whatever you cook. See everybody was sit down in a dinner table. You have napa cabbage mushroom spinach tofu or Chinese sort of being curd chicken already marinate. We've already thinly sliced a little baby shanghaied bok choy and also you can have water crust and fish ball. See this and of course you have to have shrimp and then have a tiny tiny bit of green onion and you can also have cellophane noodle. Now when you cook it you can put everything in the little basket like this. Everybody cook their own thing. This is for me. And then this is. I'll put it over here and this is for you.

This is after you're finished you can also put some vegetable over here and you as you go along and cook if you need more you need more broth. You just kind of and too it is very very simple. And then you serve with a different kind of sauce you serve with a bowl rise or noodle and use it with chili sauce hot mustard chili oil vinegar and of course sauce. So everybody have a different choice and you towards the very end all you have to do is use a little ladle to scoop the ball and you can drink the broth. Like soup is a wonderful dining experience. It's a sharing experience and do it you'll like it. Why our next one I'm going to show you something. You can also share now that that I just helped prepare looks so gorgeous. I'm going to save it for you and me. I'm going to put it on the back here. I'm going to show you how to do something very very easy very very simple. I call this a plan salad and it's very easy. Most people told us

solids it's normal way of doing. But today we're going to steam always salad here. I cut up some oriental a plan this is already into a plant I cut it out one two three four and it kind of the little strips like this but it is one two three little strips one two three. One two three. I do this because I have so much time. I don't know what to do with myself. But if I run out of time I do it all to gether like did you see that is how you make time and put them all together. You want to make a fantasy. You can even do it like this. Look at this. Slice it up and just like a little kid combo fan you can slice it this is another way to do it. OK. Now you put them all in a little heat proof pipe and then you can steam the one thing of course. Obviously you have a steamer for about 20 to 25 minutes after you steam it you can live it up.

I cannot believe it myself. It's kind of tough to make a living as a cook. And then when it's all nice and ready you can put this over here. Let me show you how easy it is. Transfer all this. Put it over here. Transfer all of this nice and soft. The idea of doing this is. This is already steam you sprinkle time with coke. Yet you don't lose any vitamin or mineral because you steaming it and then you heat up this then you can make a sauce. But when you do it at home you don't have to even heat up the sauce you can mix the sauce here look I have some vinegar this is red wine vinegar three tablespoon. Use a tiny bit of today was going to soy sauce all purpose or sauce to tablespoon and I'm talking about a sugar about 1 and have teaspoon of sugar. OK mix them all up and also use a tiny bit of chili sauce. Put it up you love a hot and spicy food more chili oil. This is wonderful. Are you love

it and also use a tiny tiny bit of sesame seed oil. This is sesame seed or two teaspoon mixed up. Now the great thing about a plan is a plan is like a sponge. They were empty all the sauces. Whatever you put in they the whole thing and you let it chill for a little while. Look at this. Nothing superficial. Everything is soft like a sponge. Of course if you have things like this it looks actually a lot nicer and you see that. So all depends on your imagination you can do whatever you want. Please stay. Now let me remove these and then I'm also going to show you and I that this is my favorite. I'm going to do Tom Brady gold corn orange all you can call gold color orange farm bait. Does that make any difference here. All you have to do is slice some

orange. Look at this. Slice it up both in and then you go like this one. You see this. I use my big knives to do all of these. OK. In the mean time you heat up your from day thing. Now the quest thing about this is you conserve coal. You don't have to serve it chill or you can serve it hot. So either way it depends on your party mood. Now in my recipe I sometimes serve this chill but I want to do a little more exotic more wonderful. We are going to form a period on them. You cut the SOB. You see this. You have different slices. You see this in different slices. Central One is the big large growing corn and the little baby one is just like a little spare change. Now I'm going to put it over here and we're going to serve in this little gorgeous thing like this. Look at this. This is how you do it. OK you have the orange here. OK. Which

you so good in. Orange like cure for about two to four hours. So is whole. Livable. And then you're going to make a syrup with approximately half a cup of water or a cup of sugar and one of two slices of star anise. Put it right over here. OK. And also use ginger. And then you put this already soak. Put it right over here. OK. And then when you're ready to cook it let me show you how beautiful it can be. Then you'll come from greatness. Why look at this. This what you call form brain of course when you do this you should turn off the light. Then you do it one before. Look at this. You put all of these together

all of these together and then when you serve this sprinkle a tiny tiny bit of charm mince ginger and a little piece of mint. What you have is an odd duck to dishes for you know for for all you have seen what amazing dishes you can create for a party of four. So get ready. You're in with patients by the way I am free on Wednesday and Friday. We see you. Can't go solo can you joy give thanks. 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 line guaranteed nonstick cookware circular or make cooking. For the home chef. And Vikki command. Makers of Oriental sauces and seasonings for over 350 years. Add the cumin touch to all of your cooking. Thank you it works. Thank you. Lol. Blood. Blood. Blood. Royal. Reyaad. Am. The

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