(chopping) (joyful music) (ripping) (applause) - Today, we're going to show you what is new.. As we all know, new technology makes cooking a lot more fun and makes it a lot easier.

Rare and exotic ingredients, are more readily available all over the country.

And all of these make cooking a lot more fun, and give cooking technique a tremendous impact, So, so all of us can do all kind of dishes, Doesn't matter where you live in the country in recent year, Chinese chef are also adapting new.. new ingredients, creating new dishes.

I'm not question how many of you have go to a Chinese Dim Sum restaurant, and tried spring roll.

You know what they serve your sauce, Worcestershire sauce, rather than the traditional plum sauce and sweet and sour sauce, they serve with Worcestershire sauce.

How many have every tried this before?

Raise your hand.

See, half out of the whole audience.

That means, when you go out to restaurant now-a-days, you see ketchup, you see a lot of things that we have never seen before.

This particular dish, I'm gonna show you one of my favorite and one of the most wonderful dish, that which I have created a couple years ago.

Its called chicken with fragrant fruit sauce.

All you really need is some chicken ground up, and then you can make it into a little ball.

And then you have all of these ingredients.

We have, honey dew, which you make it into a little ball.

Use little honey dew ball, little scoop out of these.

Like this, one.

You can ave big ball, small ball, medium ball, doesn't make any difference.

I am giving you a scoop of the new world Chinese cuisine because this, most likely you have never seen this in most Chinese restaurant.

After these, besides this, we also have ground or chicken puree, and make it into a-shape it into a ball, okay?

I'm gonna get a little bowl here.

Okay.

And a plate.

Because I wanna show you how easy it is to Chinese to make a little ball.

You see, you slightly wet your hand a little bit.

And then, you scoop a tiny bit of these, Puree chicken, and you squeeze the damn thing like this, look, you see this?

Now you have one ball!

And then you squeeze it again.

Now you have two ball!

You see this, this is how the Chinese make the ball.

Now, after all these, you can also, I wanna show you the other ingredient.

After this, you chop up some walnut or some peanut, and roll this into this.

Look at this.

Roll this up, like this.

So to make it walnut coated chicken ball.

And you have chicken ball, you have melon ball, you have lychee, like this.

This is lychee fruit, I wanna show you.

This is lychee fruit.

It also shaped like a ping pong ball.

You have kinda ball.

Am I haveing a ball or what?

(laughter) now, we out this over here, I have shaped this , a few of these extra, a little bit earlier.

I'm gonna deep fry this.

Its very easy to do, I'm gonna deep fry this in this hot oil.

And why I'm deep frying this?

I wanna make the fragrant fruit sauce.

How can you tell whether the oil is hot enough?

Now as I said repeatedly, you never put anything in until the oil is hot enough.

You see, one thing is make sure it is hot and make sure the bubble is coming out.

The bubble is coming out.

You may not be able to see it because you have to use a microscope to do it.

But, let's put it in, its hot enough.

About 360 degree or so.

Don't do it when its a bout 200 degree.

Otherwise you soak up instead of being deep fried.

Can you see?

Everything is being deep fried.

Do not slam dunk the damn thing!

(laughter) Otherwise it can get very dan- make sure to graciously, carefully, drop It in, okay?

In the mean time, we're gonna make the sauce.

Here, I have some lemon juice, about one third of a cup to quarter of a cup.

Let's remove these.

And I have some, about half a cup to one third of a cup, of these nice honey dew puree.

Make it into a fruit sauce.

Okay?

And them, I also have a tiny, tiny bit of tomato paste.

Or you can use ketchup, but I use tomato paste.

Make sure stir them up, making it a nice sweet sauce.

Bring it to a boil.

Make sure you bring it to a boil, okay?

Mix them all up nicely.

You can use the sauce pan, you an use a frying pan, it doesn't really make any difference.

How many of you like lychee?

In the Orient, you can buy freshly cheese in the month of July, August and September, okay?

Here, most lychee is canned.

You can buy them in a can.

But, I know that recently in Florida, they are growing fresh lychee.

anybody know that?

In Florida they're growing fresh ly.. You can buy fresh lychee in, about August for about six weeks.

Stir this, put a tiny bit of sugar, to give a touch.. And the, let me remove all this, and then, we are going to thicken it up with tapioca starch.

Make a tiny bit of tapioca starch or corn starch.

Stir.

And then in the mean time, you make sure you check your chicken ball is done.

How can you tell the chicken ball is done?

It turn into nice golden brown, and also it floats on top like this, can you see this?

This floating, all over.

Can you see this?

If its not floating, you scoop it up and let it float!

(laughter) Then it will be floating.

Now it only takes about four to fi.. to deep fry this.

When it's done, you scoop it out and you put it over here and let it drain well.

Okay?

Let it drain well.

Look at this.

And then, you are going to get a plate.

Get a plate.

Put all this honey dew melon ball, water chestnut, if you want you can even put water chestnut.

But you can both put this.

Lychee fruit, put it right over here.

This a very, very nice dish.

When you are ready, you put the chicken ball right in here.

And then you get a plate.

Look how wonderful it work.

Stir.

Make swell.

And then you put the whole thing, right here.

Look at this.

The dish is round!

The melon ball is round!

The chicken ball is round!

And the lychee look like a ping pong ball.

So everything is round.

I always joke with people, this is a well rounded dish.

(applause) Now, next I am gonna do a wonderful dish with prawn.

But first, I am gonna take you to our super market where they sell a lot of seafood.

I'm gonna take you to a fish market.

Everybody loves shellfish.

Me too I'm gonna show you a few of my favorite.

Here we have, of course, Oyster in the shell.

We have clam, steamed black bean sauce clam is wonderful.

You can also stir fried it.

And here we have fresh prawn with the head.

You see how beautiful, nice and firm shell.

Not soft and mushy.

Here is everybody's favorite.

This gentleman is armed and dangerous!

Fortunately, we can find this.

Here is the crab, also armed and dangerous.

Don't ever put your finger right inside here, you can get caught.

Of course, this is one of the most precious of all shell fish.

This is abalone.

Fresh.

Can you see how beautiful it is.

You have to clean this up.

All of this shell fish, you can use it in a variety of dishes.

I wanna show you the strange looking one.

This is a long neck clam.

They call it geoduck.

When you use it, you slice it up, you can eat it raw, you can put it in soup, you can stir fry it.

I will show you how to do some of these wonderful, delicious, sweet shellfish, today!

(applause) but, the geo is- the geoduck, it is..

So I decided to show you one of my favorite shellfish, shrimp.

I wanna show you how to do a very exciting, simple dish called stir fry prawn on shrimp with saucy sesame, creamy sauce.

You can call it sesame creamy sauce or creamy sesame sauce.

Nobody cares.

(laughter) here, particular when you are confused, you don't know which one, which name to use, it doesn't make any difference.

You start with a- a prawn.

And then the easy way to shell this is, you stuff like this.

One, you just turn them around, and then you do it once again.

And the whole thing comes out.

Like this.

See you just kind of squeeze this o.. and the whole thing comes out.

Very, very simple, okay?

And then after that, all you have to do, in the meantime let me heatt up my wok.

So this way, we can start cooking.

This is not perfect, I just de veined this.

I can slide this a little bit, and remove the vein.

You should do all of this at the same time.

Can you see the little vein, the little piece of vein?

And you put it right here or right here.

(laughter) All places, go away.

Got stuck.

(laughter) and then, I am gonna show you how e.. All it takes is about three minuets.

I remember, I used to be very, very conservative.

Very, very old fashion.

I will always say; new valcucine?

No way!

Everything is traditional.

But, until I discovered this dish.

Now, I think if they will give out Nobel Prize in cooking, this is definitely one of the nomination.

Wonderuful.

Heat up the wok.

Put approximately two teaspoon.

You can use butter, or you can use margarine.

And I wanna cut down the calories so I use vegetable oil.

And I put this over here.

And then, in the meantime, we're gonna marinate the prawn.

With our tiny bit- one tablespoon of wine or dry Sherry, and about half a teaspoon of cornstarch and also mix them all up right here.

And then also use a tiny bit of salt and a tiny, tiny bit of white pepper already in this marinade.

Set it aside.

Marinate it anywhere from two hours up to .. (laughter) you should not marinate it for more than two hours.

But even 50 minuets is good enough.

You stir this and make sure to set it aside.

You can even put a tiny, tiny bit of cornstarch.

Sprinkle a tiny bit of cornstarch.

This way it will stew in the juice and give that nice, shiny glaze.

And then, when the wok is hot like this, can you see that's- the wok is nice and hot, you stir fry this.

Look at this.

Sir, put it right in here.

(sizzling) very hot!

And you toss this.

Wow!

It is hot!

You can tell this is very, very hot.

(sizzling) and then if it too hot, you can always turn it down a little b..

When it turn pink, this is definitely cook.

You should not wait until the damn thing turn brown!

When it turn brown, the damn thing is way overcooked.

(laughter) (sizzling) stir, toss.

And then in the meantime, we're gonna make a saucy, sesame sauce.

Can anybody say this?

Saucy sesame sauce.

I speak better than I cook, (laughter) but I cook faster than I speak.

(laughter) Stir.

And then in this bowl, we're gonna put some mayonnaise.

See this is truly East meets West.

A tiny bit of sugar.

(sizzling) and also rice vinegar, and also use sesame seed oil.

Okay?

Move them around.

(sizzling) put a tiny bit more sesame seed oil.

In the meantime, you should not forget!

(laughter) Otherwise you will be in trouble.

And then, if it's too hot, very simple.

You simply remove, you see this what I do.

Mix them more up, mix them more up.

And then toss this in, if it is a little bit too thick all you have to do is add a little bit more vinegar.

And then, put it right in here.

And then we can serve the whole dish.

Let me show you how easy it is.

Stir fry.

Stir the whole dish.

When its done, all you have to do, is put this right in here.

And then look at how gorgeous this looks.

[Audience] Ooh (applause) coat it with a tiny bit of sesame seed.

A tiny bit of sesame seed and a tiny bit of green on the end or parsley, and it would be wonderful.

Here, to compliment this particular menue, I also fixed some triple mushroom soup.

Which I will serve, because this is basically with three different kind of mushroom.

Regular patty mushroom, cultivated mushroom, shiitake mushroom, straw mushroom, and we garnish it with enokitake mushroom.

Look at this, how wonderful.

This gonna be wonderful.

And of course, you thicken it a tiny bit with half and half cream.

There's no dairy product in China.

So when I was growing up, I was never exposed to cream, milk because- besides, I have a slight problem with milk.

I have lactose intolerance.

So, when I was growing up I never was able to heard or hear half and half.

So I always got mixed up.

And then I found out, half and half means half cream, half milk.

Or you can call it half milk, half cream.

When you look at it I think- I don't know which one is which.

But anyways, this is going to be wonderful.

You garnish it like this.

With enokitake mushroom, a field green onion and, a tiny bit of shiitake mushroom.

Both of these beautiful dishes.

(applause) some of you may be thinking, they way that three mushroom soup was made, wasn't that french?

Because we use half and half.

here to answer that question and many more on East and West cooking, Internationally renowned chef author, of this Wonderful Art of Cooking.

My good friend, Master Chef; Jacques Pépin.

(applause) - [Yan] Welcome to the Yan Can Cook Show!

- [Jacques Pépin] Thank you (applause) - [Yan] Jacques, what was it like t.. - [Jacques Pépin] Well, the president ate like everyone els..

Nothing, not special.

- [Yan] Did they-did they try or do they like Chinese food at all?

- [Jacques Pépin] I never tried on the girl but, maybe I should have, I should- they would have liked it.

- [Yan] Maybe?

A little bit late!

- [Jacques Pépin] Yes a bit late.

- [Yan] But anyway, but seriously, how is Asian co..

Being received in your particular in France.

- [Jacques Pépin] Well in France paricularly, Chinese cooking is very fancy, the restaurant would be very expensive, serving very, you know, shark fin, uh birds nest soup I mean- - [Yan] Birds nest, winter melon- - [Jacques Pépin] Its fancy stuff yes.

- [Yan] Things that you coudlnt fi.. or anywhere else, but you can find in France.

- [Jacques Pépin] Uh huh.

Yes.

- [Yan] Now, today what are we gonna cook?

- [Jacques Pépin] I'm gonna show you how to bone out the chicken, and the technique that I use there all the way.

It's cooked, it's shiny a little bit, then you're going to do the stuffing.

- [Yan] Yeah, but what is the name in Chinese, what is the name of the particular dish?

Let's- - [Jacques Pépin] This is a ballotine of chicken.

- [Yan] Ballotine of chicken.

I didn't never- - [Jacques Pépin] You said that correct.

- [Yan] I never heard of what ball.. - [Jacques Pépin] Ballotine is bone .. Galotine is bone out and poached.

Yenno?

- [Yan] While- - [Jacques Pépin] Just like in Chines.. - [Yan] While you doing that, Can I give you a hand to do the uh.. - [Jacques Pépin] Start the filling.

- [Yan] Okay.

- [Jacques Pépin] Then what I'm gonn.. is start cutting out the arm of th..

This is what they do in Chinese you know?

They do those little uh, thing like this.

Yenno which are?

You show me how to do that, right?

- [Yan] That's- - [Jacques Pépin] pulling this out.. - [Yan] Yeah, 200 years ago.

- [Jacques Pépin] 200 years ago yo.. to do the little uh- (audience awehs) - [Yan] Isn't that amazing?

- [Jacques Pépin] So here, in France - [Yan] I've never done this in my.. - [Jacques Pépin] Oh yeah.

We taking the wishbone out now so, there's that wishbone on the side, get on each side and just pry I out up and squeeze your finger here to have that type of triangle you know, uh which is in the way.

That and you put the chicken on it's back and cut the skin of the back, this is it.

Now once you are here to bone out the chicken, you have the joint of the shoulder right here, that's where it's being held tpo the carcass.

And the joint of the hip right there, This is the only place where you need a knife.

So I know there is a joint here, I can feel it.

I put the knife on top of it, start cutting and wiggle the knife!

That will make it slide directly into the joint.

The same thing on the other side.

And after I grab the chicken this way, start pulling here, pulling on the other side.

And you can see, now the front, the sternum, I put my two fingers here, and pull it down.

It's like I'm taking his pigeon off, you see?

(laughter) - [Jacques Pépin] And here- - [Yan] When you're ready to go to.. - [Jacques Pépin] Yes.

Now, the little oyster at the leg and I crack it open at the joint, cut right through the joint and pull it out.

Some thing with the other leg.

You cut that little oyster, which is very good meat.

Open it, cut through that joint and pull it out.

This should take you about 45 second or so, (laughter) you know, to do a chicken about th.. (applause) - [Yan] Oh it takes just 45 seconds.

- [Jacques Pépin] Yes.

- [Yan] Took me 45 years.

- [Jacques Pépin] Now look at the feeler here around- again, I will just use my thumb and run it around the bone to pull it out.

Again, without knife.

I have the filet.

You see that carcass here, where L at the joint here, and here and there.

And the end of those four bone here.

That of course we use for stock.

French stock.

Stock market, - [Yan] (laughing) stock.

- [Jacques Pépin] Okay, and now we wanna take the leg.

The bone of the leg.

And you cut around so you can hold it.

And that said, again you scarp.

You see, I don't cut that much with the knife, you scrape, until I'm at the knees here.

- [Yan] This is amazing.

- [Jacques Pépin] Then I have to cut around.. You see?

And after I cut around the knee, then I start scraping again.

And now I'm at the end of the leg.

As you can see right here.

I don't wanna cut this, otherwise the skin is going to shrink.

Or use the back of the knife to break the bone, so you can keep this.

Same thing on the other side.

You see when you do a chicken bone out like this and you do a pate.

Also need to cut more cause it's bone out.

And it really doesn't take that much time.

If you know how to do this also, then you know how to a pheasant, you know how to do a quale, you know how to do a duck, you know how to cow in the dining room.

Cause you always use the same place, you know?

Again I break it here and now we have the whole chicken bone out.

We can do those filet.

- [Yan] I tried it 45 times and still couldn't get this.

- [Jacques Pépin] You see the filet here- (applause) we scrape out the sinew in the filet.

You can't see very- that sinew here, if you hold it on the table and scrape it out.

That said, now we reorganize Mother nature.

We put this here, where there is no chicken, so you that you want one layer meat, one layer of skin and one layer of meat.

Now we can put a little bit of seasoning on top.

Salt.

Pepper.

Chinese cooking here, you doing.

- [Yan] How bout tiny bit of Chinese five spice powder we have sichuan peppercorn.

- [Jacques Pépin] That's be great.

- [Yan] Good.

- [Jacques Pépin] And we do have now a stuffing.

- [Yan] No, while you were doing that, what I did is, I browned approximately one cup of onion and about one cup of hot water chestnut, - [Jacques Pépin] I'll take some of that and some shiitake mushroom.

(laughter) - [Yan] About 12 shiitake mushroom, - [Jacques Pépin] That's good, and also a tiny, tiny bit of green .. and I season it with a type of salt, sesame seed oil and- - [Jacques Pépin] Better than mine.

- [Jacques Pépin] Oyster flavors.

I am I'm- I am , I feel great.

- [Jacques Pépin] Yes.

- [Yan] (inaudible chatter) (applause) I hope he's telling me the truth!

(applause) - [Jacques Pépin] We stuff- we stuff this with a red peppercorn puree with meat, with uh mushroom, as we are doing here, as well as spiniach.

You spread it our, the you turn it.

Bring it back together, the skin of the neck a little bit.

What you want is to reform the chicken.

Turn it around.

Now it is in a good shape.

- [Yan] tie it up.

- [Jacques Pépin] And now we're going to tie- tie it up.

Close his legs, makes him happy.

(laughter) and you use a cotton twine, you know that type of twine which is not nylon of course, and which is soft.

You, going around and you make a knot with .. And after that you start tying it up this way.

This way.

Thus way.

Now that I have your attention, th.. only this you see?

- [Yan] May I have your attention .. - [Jacques Pépin] Yeah.

This is a half each for the people.. Are for the brownies here.

Now make sure to keep this flat so it slide underneath.

And bring it here, again, very easy.

And we cut the string.

We roll it around gently.

- [Yan] Roll a couple more time, have some fun.

- [Jacques Pépin] No, no after.

- [Yan] Can you- - [Jacques Pépin] And we bring it around, - [Yan] Can you imagine, Jacques can do with this little baby knife.

When it's just turkey, this is what he use.

(laughter) - [Jacques Pépin] Okay, and this i..

So here now we have a whole galotine.

We call like a chicken sausage you know?

- [Yan] After that, we're gonna steam this.

- [Jacques Pépin] We're going to steam that, and this is really what I learned from the Chinese, you know, steaming it for a while make it very moist and nice, then after, we roast it.

- [Yan] What other- - [Jacques Pépin] We keep the moist.. - [Yan] What other stuffing can we.. We're gonna steam this.

- [Jacques Pépin] Wel if you have- .. right?

So you can do that with the we-we've done it with uh - [Yan] Maybe- - [Jacques Pépin] Spinach, - [Yan] Yeah we can show it off som.. - [Jacques Pépin] Yes, we've done i.. spinach and fontina cheese here.

And a puree of red pepper with chive.

And all that- mm that's good.

- [Yan] After we steam it what are we gonna do?

- [Jacques Pépin] After we steam it, we take it out of the steamer and pu.. - [Yan] In the oven.

Which we already have- .

- [Jacques Pépin] Roasted for half.. - [Yan] We are gonna go over there and get ready.

- [Jacques Pépin] And go get it.

Yes, so as you can see, the seasoning can be changed, the ethnicity of the dish will be determined by seasoning.

I mean, if you put Chinese ingredients, five spice powder, it become Chinese.

And of course Italian and so forth - [Yan] Let's remove this.

look at that, how beautiful it is.

- [Yan] Let's get this out.

- [Jacques Pépin] Okay, - [Yan] WOW!

Hot!

- [Jacques Pépin] And we strain this here.

- [Yan] Damn you can do the sauce,.. (applause) cook the garlic.

- [Jacques Pépin] Now we cook it.

so we have some garlic here.

- [Yan] Yeah letsdo the garlic.

- [Jacques Pépin] Which have alread.. - [Yan] Yes.

- [Jacques Pépin] And we put the bl.. And we want to thicken that slightly, with a little bit of starch or arrow root, you uses potato starch right?

- [Yan] Arrow root, we use potato s.. or you can use cornstarch.

- [Jacques Pépin] Yes, chestnut powder, any of this you know?

Just to give it a bit thickeningage here.

- [Yan] I can do it for you.

- [Jacques Pépin] Yes, during that time I remove t.. this is still quite hot.

It's just out of the oven.

- [Yan] The sauce is ready, it's perfect.

We shut it off.

- [Jacques Pépin] And now I cut this open to show you the inside.

Boy this is hot.

- [Yan] This is hot but this is gorgeous.

Look at how gorgeous this look.

- [Jacques Pépin] So we're done.

(applause) - [Yan] We put this over here.

Put the sauce.

Look at how beautiful.

- [Jacques Pépin] Very good Martin.

- [Yan] We have a good time today.

I hope the audience had a good time, and the people at home have a good time.

And like I said, if Yan can cook, so can you!

- [Jacques Pépin] So can I!

- [Yan] What is- how do they say it in Chinese.

Goodbye in Chinese - [Jacques Pépin] Goodbye, au revoir.

- [Yan] “Goodbye!” (##!)

(applause) (Joyful music)