(Joyful music) (crowd clapping) - When I was a kid in China, we ate a lot of one course meals.

The food would be cooked and served in a single pot or wok.

And then, eaten over rice family style so the whole family can come over here and eat the same meal, and the same course.

In fact, you go to Chinese restaurants nowa.. you can order a lot of variety of one dish meals for lunch, whether its over rice or noodles.

This particular dish I'm going to do is an example, black bean chicken with fresh asparagus.

Meat and vegetable, all in one.

Now here, I have some chicken.

Now, normally when I have chicken I normally bone the whole chicken myself to save money.

But when you do it at home, you can to save time and money.

You can buy the one that's already skinned and boned.

I'm going to cut it up.

If you want to make it big pieces you can butterfly this, like this butterflies, open it up and then you can tenderize a little bit if you want and then you cut it right in half.

Okay, put it together.

If you don't want to cut in half, no big deal.

Put them all together and you can cut them all up like this.

Now, everybody, remember when you cut chicken in a cutting board always make sure immediately wash your cutting board, your knife, and your towel before you cut anything else.

But this particular dish we're going to cook this immediately right away.

Transferred like that, right here.

You don't have to worry about it right away but when you do it at home, make sure to clean everything up, okay?

Now, all we have to do is marinate the chicken a little bit.

With the chopstick, put a tiny bit of cornstarch, a tiny bit of soy sauce, always marinated in a bowL.

If you cannot find a bowl, ah, no big deal put it on a plate and then serve a tiny bit of a rice wine, tiny bit of rice wine.

And then let it sit for about half an hour up to two hours.

If you want, you can even do it marinate it overnight set it aside and put it right here.

If you want, you can put a tiny bit more cornstarch help to seal in the juice, okay?

Give this nice, smooth texture.

Make sure they're nice and evenly coated and set aside.

You can either do it here, you can do it either here, much faster, okay, and much easier to do.

That means you have a choice.

Put it right over here and then you're ready.

We have heat up a wok, this is how you save time.

Heat up wok, very hot.

Put a ton of oil.

That's non-stick wok, if you use less oil, you should use a little non-stick wok.

So it's a few drop of oil, healthy.

And then put a tiny bit of garlic, minced garlic stir fry.

Make sure that you stir.

Put the chicken and don't let it sit for too long.

Otherwise the garlic or the ginger will burn.

Put this chicken right in here.

Ooh, look at that sizzling sound.

(chicken meat sizzling) In the mean time, I am gonna, (chicken meat sizzling) Ooh, stir.

In the meantime, while you're doing this let me show you while you are letting this to sear and seal in the juice.

You're going to chop all the other things.

Here, look at this.

I have this ingredient here.

I have some fermented salted black beans.

Okay.

And I rinse it.

So they'll slightly rehydrate.

And also some of the extra extra salt is removed and also have onion bell pepper and some wonderful asparagus.

Okay.

Here.

First of all, I'm going to cut up some onion (chopping onion) Woop!

Done.

put it right here and then I can cut up some bell pepper.

This is how you save time.

Cut an angle like this - cut an angle.

Cut an angle like this.

Set it aside.

If you don't have time, I will show you, okay.

If you don't have time.

You just simply go (chopping bell pepper) (smacks cutting board) Done.

And then have some asparagus.

Now a lot of time everybody knows this asparagus is wonderful.

It's very easy to cope.

You cut an angle, like this, one, two, three, cut an angle, cut an angle.

See that?

one, two, three.

You know why I cut an angle?

When you cut an angle like this, you have a lot l.. You can snap off.

You can boil them.

You can steam them.

You can microwave these asparagus.

You can also stir fry them.

If you boil them, all it takes is a few minutes.

You can cut it in this angle too.

And doesn't take too long to go.

Oh, this is done.

Almost, and then you put all of these asparagus because I cut it into small pieces.

I want to make sure if you're cooking a large portion of chicken, you know what?

You can remove all of these chicken and then put the.. of the stuff in and stir fry, the chicken and the asparagus and the bell pepper separately.

But since we are doing such a wonderful one-pot meal, we just put them all together and toss toss.

And then in the meantime, if you want to mak.. and exciting, look at this, use a knife.

Ah, look at this.

Crush some of these look at that; crush this and get the flavor out.

Now you notice that I did not want to put in too early.

If I put in too early sometimes it get burned and get that, induce that bitter taste.

When this is done, I put this in - black beans.

This way I can put a lot more to give that wonderful flavor move, move.

In the meantime, you got to mix it and toss it and turn them around and make a sauce.

And how are you going to thicken your sauce?

Look at this.

I want to show everybody how easy i.. thicken the sauce.

Here, I have been using this cornstarch thickening liquid for many, many dishes.

I want to show you how easy it is to make this.

You use one portion of cornstarch or tapioca starch, okay?

With approximately three portion of water two to three portion, mix them all up like this.

Then you'll have a what they call it, the cornstarch solution.

And then you put them all together.

Okay?

If you want to make more sauce all you have to do is more whole mix-up stock and more of this cornstarch solution.

That means you can make as much sauce as you want.

When it's done, we are going to put this over here.

We are ready to serve right over here.

And this is very easy to do.

And toss, toss, very easy.

Beautiful color.

When it's done, shut it off.

Look at how beautiful this sizzling black bean chicken, with fresh asparagus (crowd clapping) Now.

(crowd clapping) Curries.

Are other one pot wonders that you can make them a way ahead of time and put in the fridge.

And whenever you're hungry, you take it out.

And then you can worry about putting it over rice or noodles or spaghetti - all kinds of things.

I'm going to show you a very simple creamy Indian style chicken curry.

Mixed with coconut milk.

Here, I have a piece, a couple pieces, approximately four pieces.

four whole piece of chicken thighs.

You can use chicken breasts.

You can use chicken thigh or chicken leg.

It doesn't matter.

And then I am going to, Oh, this is ve.. Don't look.

And here I am going to heat up my frying pan here.

If you don't have a wok you can use a regular frying pan like this.

That means, not all the food is cooked in a wok.

You can cook frying pan, pot.

You can cook all kinds of things.

First thing I want to do is I am going to brown this chicken, Brown, this to seal in the juice.

Okay?

Brown this to seal in the juice I'm going to use chop stick to do this put this right over here.

Brown.

(chicken sizzling) Make sure you toss your food around to allow uniform cooking.

Now, of course, if you want to see yourself over the mirror you should not stand right behind this steam.

You should go, how are you doing?

(audience chuckles) Don't worry.

Move around.

Exercise.

Toss around.

While I'm browning this, don't worry.

I turn this.

I brown every single piece evenly o.. until they sear the meat and seal in the juice.

And then I'm going to cut up some vegetable.

I have some potato.

You can use all kinds of potato.

I cut an angle like this, so that, cut it up.

Cut an angle, like row cutting.

Okay?

And then you can even use this kind of potato.

Okay?

Cut it up.

Row cutting.

Row cutting.

Set it aside.

And then I have some onion.

Cut it in squares.

And then in the meantime, you notice that I am going to brown this, brown this and put everything in if you want.

Okay.

Put this in, put this in.

and also I'm going to put up some nice peeled baby carrot.

You can find in the supermarket and its already peeled.

They're very sweet.

The small baby carrots, a lot sweeter than the regular carrots - big carrots because they have a sweeter taste.

And also because it's smaller they don't have that fibrous core.

So it tastes much better in your salad, in your stir fry in your stew.

The next thing I'm gonna show you is add all the spices.

Let me show you all the spices.

I'm going to put in.

Look at that.

We have all kinds of spices right ..

I want everybody to pay attention.

I have cardamon.

I have cloves.

I have cumin and I have curry powder.

And I've this Chinese dry tangerine peel and also jalapeño, hot pepper.

And then I want to quickly cut up a tiny bit of these dry tangerine peel.

Okay.

And a tiny bit of garlic.

If you don't have time, you'll cut a little piece and you just say (smashes garlic) done it is done.

(audience chuckles) And we'll put all of the spices rig.. Clove, put a tiny bit of cloves.

A tiny bit of cardamon.

Do it with style, pick it up, go like that put it right here, pick it up, put it right here.

And then of course jalapeño.

And then the last thing you do is put some whole mix soup stock.

(food sizzling) Wow.

Can you hear the sizzling sound?

A tiny bit of a fish sauce Coconut milk Plum sauce, like a chutney.

And then, of course a tiny bit of salt A tiny bit of white pepper and black pepper; mix them all up.

And you can let it simmer, turn it down and let it simmer over low heat for approximately 15, 20 minutes.

Or even longer.

It depends on how much you cook.

And when it's done, let me show you how beautiful.

This is wonderful.

Everybody should learn how to do this when it's done.

Oh, this is hot and good.

You serve right over here.

Mm, look at this.

Everybody can see that this is a beautiful Curry everybody.

And a lot of people don't realize the orange color is the pigment the sign of beta carotene, beta carotene the precursor of vitamin A.

Which has a preventive or cancer preventative property, and also improve vision.

If you want to make it really nice garnish it with - roll this up look at this basil, cut it up, cut it up.

I'm going to use this basil as a garnish and it looks really nice.

And we'll just put it right here and some right here and it looks beautiful.

And it's a wonderful (audience clapping) (audience clapping) have you ever been a restaurant where the food is so remarkable so unbelievable, that you couldn't get enough?

That is the way it is in one of the most innovative restaurants in Hong Kong.

Let me show you what I mean.

(soft flute beat) Exciting new dishes are being created in Hong Kong Every day.

The talented chef at the Golden Leaf restaurant has just made this beautiful cold appetizer dish out of - you'll never guess.

Pigs ears and marinaded jellyfish.

What is new with shark's fin?

The chef has created this unique hot and sour shark's fin soup.

A bold move for classically-trained Cantonese chef.

Here is a wonderfully imaginative cooking concept.

A meal in one with a stack of steam power lift the lid off this triple deck bamboo steamer, and you'll find a steaming shrimp mousse Siu Mai with shark's fin and crab roll.

In the middle tier, is another course Stuffed crab claw.

Let's look at the last steamer.

It is asparagus tips with Napa cabbage and Yunnan ham.

This is my favorite kind of one dish meal.

Three dishes.

(audience clapping) The Gold Leaf restaurant in Hong Kong is really on the cutting edge of cooking as an art form.

The next thing I want to show you is one of the most popular cooking one pot meal in Japan.

I call this Shabu-shabu.

Very much the same thing as the Mongolian hot pot or the Cantonese fire pot.

Everybody in Japan serve these.

Here I want to show you all the ingredie.. for Shabu-shabu.

While, I am showing you all the ingredient I'm heating up this pot already with a broth.

(pot lid clanks) Wow, that's wonderfully hot.

Let me show you this.

I have tofu everybody know.

Soy bean tofu I'm going to put a couple of pieces of tofu he..

I have scallop.

This is the type of thing.

It just like fondue.

You cook and you eat at the same time.

As you cook along, you all sit around and you eat.

And this is, oh, snow pea vegetable and seafood, enoki mushroom shrimp.

And then of course I have shiitake mushroom put it all around here and also have some interesting baby bamboo shoot the whole thing.

Put it over here.

And also here in this country, salmon is..

So we'll also put some salmon right here.

This is going to be wonderful.

Now I want to show you and talk a little bit about how do you make this broth?

Very, very interesting.

All you have to do is start with some water, some rice wine and also tiny bit of sugar and most important use this dashi, dashi.

That means a dash of this and a dash of that.

This is actually made from the dried bonito dry fish flake powder.

I put, make it even stronger.

Put a tiny bit more of these dashi a tiny bit of rice wine, extra rice wine.

And you're ready now when you are ready.

The great thing about this is as you go along and cook all of these wonderful seafood and vegetable the broth become stronger and stronger and more intense and tastier.

When it's all ready, you boil some noodle and you put the broth right in here, this is so delicious.

And then pick up a few things that you have just cooked right in here.

A piece of snow pea and a piece of shiitake mushroom.

And my favorite - a piece of shrimp.

And I dip this in, into this tangy lemon sauce.

And you know what?

I am going to serve this to myself.

(audience chuckles) Mm, oh delicious!

(audience clapping) The Shabu-shabu was absolutely delicious and I recommend you to make it at home.

Finally, let me take you back to the China of my childhood.

The dishes I love the most are those wonderful comfort food like this whole poached Cantonese chicken served over a plate of rice or noodle.

Here.

You look at this.

I have a whole chicken.

Okay.

You clean it up.

Wonderful chicken.

And then you got to rub some seasoning.

I have a nice, tiny bit of garlic, rub it inside.

Tiny bit of ginger, and tiny bit of salt.

Okay.

Rub it inside put a tiny, tiny bit of rice wine, okay.

And then you got to rub it because in order to have this perfect chicken you got to make sure the chicken is nice and tender.

How can you do it?

You rub it and massage this.

(audience laughs) Marvelous.

That's you tenderize make this whole chicken more relaxed.

(audience chuckles) then when its done, make sure allow it to marinate overnight or at least two hours.

Unbelievable in marinade.

Good.

And then I put in the big pot of boiling liquid right here.

Water.

(audience laughs) Oh, look at this Put it in the right direction.

And then I also to make the flavor, the broth more flavorful.

I have some ginger, slices of ginger put it right here and some green onion.

I just break it in half.

I put it right here and this way I am going to bring this to a boil.

Once I bring it to a boil I'm gonna let it calm down a little bit, and to simmer, and then I'll let it cook for about five to 10 minutes, low heat.

And then I would just turn it off and cover the whole thing up and let it soak in a big pot of boiling water for approximately half an hour to let the heat permeate into the whole thing.

Okay.

And then I'm going to show you quickly how to make a dressing, make a sauce that you serve with this poached, whole Cantonese chicken.

Here I have a little sauce pan and I put some oil.

This is the most important thing.

I heat up some oil.

Okay.

You kind of need a little bit more oil heat up the oil right here.

And then when the oil is nice and hot you put a tiny bit of ginger and garlic.

Okay, the oil is almost hot.

You put the ginger and garlic and a tiny bit of - a lot of ginger okay?

And some green onion.

Put it right here.

Look at that.

Very simple and a tiny, tiny bit of sesame seed oil if you want not much.

And then when the oil is hot enough, it's very, very hot.

And while I'm waiting the oil to get hot You know what I'm going to do?

I am going to take up, remove this cutt.. because I just touch the raw chicken for safety reasons.

And I am going to take this because I have just boiled up another piece of poached chicken.

Look at that, drip make sure they drain all of this pot, get all the liquid out.

I'm going to show you how to cut up this whole thing in no time to put the whole thing together.

Okay.

Look at this, wipe this out a litt..

So when you cut it they won't fly all over the place And then remove these, cover this up.

And then we are ready.

Now, a lot of time in Chinese restaurants or stores in Chinese delis, right before they do it they use a tiny bit of sesame seed oil to brush it all over so they can hang it.

That's why a lot of time you can see.

You go to a Chinese Chinatown, you see them they hang all over the place.

Now the oil is hot enough.

So we shut off the oil.

And I want everybody to listen to this and see this, okay, hot oil.

Listen.

(oil sizzling) Can you see that?

This will be the sauce we're going to use to put it right on top of the chicken.

We set the aside and put it over here.

We are going to serve.

Okay.

You want to make it hot?

You can also add a tiny bit of jalapeño.

Now this is exciting.

I'm going to put this right over here.

Okay.

Everybody look at this.

First, I cut this up This, I cut this up.

Put this right over here This is the wing, okay?

This is not much meat.

That's why I don't want to bother because I'm going to serve it to my honored guests.

When I eat it by myself, I keep the whole thing.

Look at that, cut it up like that.

And then all you have to do is cut t..

Okay.

This is put right here.

And then look at this.

This is normal in Chinese restaurant They cut this up into three more pieces.

But in this particular case, we don't have to worry.

Cut it up in half, because this is not much in here And then cut it up in half.

And then you have a big piece of this and a big piece of thigh.

Then you cut up this one, two, three, four.

Trim this a little bit and put it right over here.

Look at that.

Eh, very simple.

And then you cut this up (chopping) Cut this up and put this right over here.

And then you line up the whole thing put the whole thing together like that and like that.

And of course you do not want to waste this particular piece of a head, right here.

(audience chuckles) And then serve this wonderful thing with this.

And this is what you're going to do.

A Cantonese style poached chicken.

(audience clapping) One pot meals are simple and basic but they can also be the most satisfying.

So join the one-pot cooking club our slogan is just as delicious with a lot less dishes to worry about till next time keep a chicken in every pot.

And remember, if Yan can cook so can you “Goodbye!” (##!)