(crowd clapping) - Like most people nowadays, I'm always on the run.

So when I have a little free time I like to cook up some exciting, delicious wonderful dishes to keep it on hand.

Many of the Asian dishes really lend themselves to reheating.

That means you can cook ahead of ti..

In fact, they often taste even better the second time around.

Here is a wonderful example.

I call it three cup drumstick, three cups drumstick.

Okay?

Not one cup, not two cups, three cups.

Now to get the drumstick of course you can buy the drumstick in the supermarket.

You don't have to do it yourself but I love to do it myself.

And I always like to buy the whole chicken because is a lot less expensive.

And then I would do my whole chicken and I cup the whole chicken myself.

Now I would like to show you how to cut up a chicken.

Okay?

Everybody know when you buy a whol..

Uh sit.

(crowd laughs) I want to show you how the bone a chicken.

Not everybody know, first you need a sharp knife, but even if you have a sharp knife you got to make sure, just like I've been telling everybody all this year, the chicken has to be totally relaxed (crowd laughing) before you can do the chicken.

So make sure the chicken has to be... (crowd laughing) I want to show you how easy it is and how fast is it to bone the chicken.

Okay?

Now I want all of you time it at home particularly you in the studio, I want to feel official timer.

I am going to bone this chicken, remove all these apart from the carcass in 24 seconds or less.

Otherwise I'll cook you dinner tonight.

When I say three, two, one, you time it.

Okay?

Are you ready at home and the studio?

You're ready?

(crowd answer harmoniously) - Yes.

- When I say three, two, one.

When I say one, you timer.

Three, two, one This is the thigh.

And then turn it to the other side.

This is jointless.

Push this whole thing out and then the thigh.

And then the last piece on this side is a tendron.

It's done.

How many seconds?

(crowd clapping) I coped.

Now, just in case some of you missed it.

I'm going to do it slow motion.

How many seconds I actually did it.

Anybody know?

- [Crowd] 20.

- 20?

(crowd laughs) I am impressed.

To do this presentation I stay up all night last night.

I did 24 chickens last night.

[Inaudible 00:02:58] (crowd laughing) I want to show you slow motion so everybody can learn.

This is a Chinese bowling knife.

This is the wishbone, the breastbone.

I'm going to have one cut on one side of the breastbone.

Okay?

This is the breastbone.

One cut here, one cut there, one cu.. See?

Sharp knife.

Another cut and turn it upside down graciously.

And then one cut along the back right here, from here to here.

But you stop right at here because you do not want to cause any damage.

Even the slightest damage to this most delicate part of the chicken.

(cloud laughing) One cut long right here, stop.

Otherwise you ruin this and want to save enough of these to make a dish called chicken surprise.

(crowd laughs) And then I hold onto this.

You see, I use my finger to feel where the joint .. And at this joint is I immediately pull the whole chicken breast out like that.

Look at that.

The whole chicken breast comes out.

Very simple.

I'll put it right here.

And then the next step is to remove the thigh.. And I twist this but there is a little piece of Warner size chicken here.

And I use the tip of my knife and I go like that.

And the whole piece comes out and the whole thing comes out like that.

See that?

And then the last piece is this piece of tendron right.. And I hold onto this and I go like that and I can actually remove the whole thing like that.

The whole thing comes out.

And then I turn it to the other side.

I do it exactly the same way I hold on to this and I pull this out like that and the whole chicken breast comes out.

And then I hold onto this and I just joint is and the whole thing comes out like this.

And then the last piece is this tendron and I hold onto this and I go like that.

And the whole thing comes out like this.

And then save this for home mix soup stock, don't ever waste it.

And then the next thing we'll show you is how easy is to get the drumstick.

All you have to do is to get the drumstick out like this.

Follow the contour and hold onto this and juggles around, and the whole thing comes out.

And this is how easy it is for you to actually bone a chicken.

Now, when I boned the chicken, when you cut raw chicken everybody have to remember, you've got to be safe.

You got to learn all of these safety rules because never never, you never defrost chicken on the counter.

You should always defrost in the r.. or under cold water.

And not only that, you can also defrost it in microwave.

Don't just let it sit there at room temperature, and avoid cross-contamination.

Always remember, wash your cutting board and your knife immediately, and your hand.

So this way is no cross-contamination, okay?

Make sure wash with soapy water and this way since we're doing a show here, so I want to show you we'll actually use an outer cutting boar..

So we do not... and other brand new towel to clean every..

So there's no cross-contamination.

This particular dish is very easy to do.

All you have to do is heat up my wok and I use a tiny bit of oil and I quickly brown this, okay?

Three cup chicken, brown this.

Look at this.

Brown one, two, three, four pieces.

Brown this.

(Shaking wok) It doesn't take too long to brown.

Now, if you want it to be browner all you have to do is quickly marinate with a little bit dark soy sauce.

Toss.

The drumstick actually playing drums.

(crowd laughs) And then why do you call it three cups?

The original recipe is three cups is one cup of Shaoxine wine.

Wow.

One cup of soy sauce, and one cup of Sesame seed oil.

Okay?

But instead of using one cut of Se..

I use whole mix soup stock.

Okay?

And I use a tiny bit of a Sesame seed oil rather than one cup I use about two tablespoons.

Now, to make it even more tastier add some green onion and I add some ginger.

I have a knife here I'm going to cut up some ginger.

Okay?

Let's cut it up.

I have some ginger here.

I go like that.

And I go like that and I go like th.. and I put it right here.

And we'll make it more exciting.

I also put some garlic.

When you brown your drumstick you can brown with garlic and ginger first but sometimes you do that it burns, okay?

I have some chili pepper, hot and also have some rock sugar.

Now this rock sugar come like this.

It's pretty big, okay?

So if it's too big, all you have to do is (knife cutting) Big piece, small piece, it doesn't matter.

I have small piece and save the big piece for tomorrow.

And then all you have to do it is turn it down to low.

Okay.

And let it simmer.

Let it braise like a stew for approximately 20 minutes.

Very low heat, 18 to 20 minutes.

Cover this up.

And you are ready because it doesn't take too long to cook.

Always clean up.

And then when it's done all you have to do is pick out your three cup chicken.

You can do the whole chicken.

You can do half a chicken.

You can do wings.

You can do drumstick.

You can do anything you want.

I really don't care what you do.

Just do it and enjoy.

And once again, three cup chicken drumstick.

(crowd clapping) Now, let me show you how to make a very hardy fish stew.

They came full Vietnam by way of France.

They called it Vietnamese bouillabaisse.

Very easy to do.

Here I have some part with some broth.

I want to make some broth first.

All I have to do is to get the broth ready.

Without the broth is no bouillabaisse.

Lemon grass.

I cut this off.

This is too fibrous.

And I cut the tip off once again.

And I cut this into sections.

And I go like that, fastest.

(hitting chopping board) (crowd laughs) For good time.

Some garlic, shallot, onion and jalape.. And then we're going to make the sauce.

We'll put a teeny tiny bit of... Use olive oil.

This is French stuff.

Tiny bit of olive oil and make sure the stove is hot.

Not the wrong burner.

And then put the... You can put this in later, this is lemon grass.

Garlic, chopped garlic, shallot, chopped shallot, and also onion toss and also chili, slice chili.

Toss them around.

Tossing.

Get the flavor out.

And then you use... Oh, look at that.

We have some clam juice.

Look at that.

Clam juice really nice base.

Recycle this fish sauce.

Not much.

Some white wine.

Okay.

And stir it, stir it.

And then while it bring to a boil get the flavor out, you are getting ready to put, look at this, all the thing I have.

I have fish, white fish, shrimp, and I also have some clam.

And I'm going to put some fish here and let it cook.

And I put some prawn which is already.

I want to show you one of the way to do it as everybody can see.

I can actually cut it up like this.

Open it up like this.

This way is easier to cook and also looks nicer.

If you don't have time, no problem.

Just put it in and put some clam, put some clam.

Now everybody know when you use clam make sure you scrub it and clean it up because they got some sand on the surface.

And the clam, when is live clam, when it's cooked it should open up.

It doesn't open up don't bother.

That's dead cram.

Cover up.

Simmer it for a little while.

In the meantime, we are ready to show you the rest of the ingredient you got to do.

Look at it.

We're going to open this up.

Oh, look at that we've been cooking another big portion here.

We have clam.

We have all of these and anything that... Oh, they all open up like this.

Look it's beautiful.

That means this good live clam ther.. We pick it.

It took me four hours to pick all these clam for you.

(crowd laughs) Right before you serve, we'll put the tomato, chopped toma.. Oh, this give color and sweetness to it.

And I love tomato, the whole thing.

Green onion.

Oh, look at that.

Chopped green onion.

This is beautiful.

And then some mint, chop mint.

This is going to be a beautiful dish.

And also basil.

Look at that.

When it's all done, I can smell it already.

It is so good.

And I am going to try this myself and get a big bowl because I love this.

I have some extra mint, extra pie basil, and we are going to serve.

Shut this off first.

We're going to serve right of these.

This is my favorite.

You're going serve with rice, with noodle, with spaghetti.

Anything you want.

And the choice is yours.

This is a great cook-ahead dish.

You know why?

Because in a 2 cents you can cook t.. and keep it warm or just put it in the fridge and when you're ready, you can just serve it.

Right before you serve, put some extra mint and basIl on both sides.

Look at how beautiful.

(crowd clapping) Fresh seafood is very, very important in Chinese cuisine.

And when they say fresh, they're not kidding.

Let me show you fresh seafood mean in Hong Kong.

(distinct) Chinese don't just enjoy the seafood with wine.

We enjoy it in wine too.

KS prawn, drunken shrimp.

Now we adds this 96 prove rose wine with a few aromatic spices.

The shrimp are actually getting intoxicated in this liquor.

I guess if you have to go, this isn't a bad way.

(crowd cross chatting) Who says Chinese are not into flambe.

Meet this a three flambe brothers.

They specialize in synchronized flambe.

Why three?

Well, I have a healthy appetite.

Don't like?

It looks great.

(crowd clapping) Wow.

They cooked the whole shrimp head and knock.

That's what I call cooking ahead.

In Southeast Asia , curries are one of the mains dish of cook ahead cuisines because a lot of dishes they use curry.

Here is a recipe from Thailand for Curry lamb, with spicy long beans.

It's very easy to do, it's delicious, and you can cook ahead and freeze them.

Okay.

Is wonderful.

Now, here to get ready to save time I'm going to heat up my pot.

In the meantime, I want to show you all the spices I.. this is what makes it exciting.

I have some brown sugar, shallot, ginger, lemon grass chop, garlic chop, clove, ground cloth, and a tiny bit of ground cinnamon, and of course, spicy dry chili crushed.

And then you'll put them all together in a food processor, in a blender, put on, make it into a paste and it..

This is a nice paste.

If you want, you can put a tiny bit of fish sauce to add to it to make it nice and easier to do.

When this is ready, I am going to brown this and get the flavor from this wonderful pot.

Put a teeny tiny bit of oil.

Not much.

And you put this in.

Wow.

I didn't expect fire.

(stirring) Oh, look at that.

You know, this is all very good practice.

If it gets too hot, doesn't care you can not see yourself across the pot, you remove it.

Is no big deal.

Now will see.

Or you can put it on the side like that.

And then we're going to get the ready the lamb.

I cut the lamb to low chunks like this.

This is a lean lamb.

You can use beef.

You can use pork.

You can use a lot of things.

And then I'm going to also brown the lamb.

We'll put this back right here and brown, lean lamb.

You'll notice that I do not use too much.

Stir, stir brown, moved them around.

Look at how functional and I can smell the aroma.

And I hope you do that at home.

John, can you smell it home?

(crowd laughs) Is good.

And Elizabeth said it is good too.

Elizabeth called John now and tell John is marvelous.

Stir.

And then you turn it down and you're ready.

When it's almost ready you add some fish sauce or soy sauce.

Add some wonderful coconut milk.

Whoa, look at that.

And then if you want, you can add a tiny bit of water, extra water.

And then you put some water here.

And of course in the last minute when last two or three minutes when the lamb is done, cook it very low heat.

Let it simmer.

Let it braise.

Put some purple onion top and also jock long bean.

Look at this jock long bean.

This is this long.

If you want it longer stretch it.

(crowd laughs) Cut it in half an inch or so.

I am serious.

(crowd laughs) Is total of this long and then red.. and you just cover up and let it go.

When this is done, you'll cover this up.

Always remember this is safety.

Never, never lift up a lid, even though you don't really really know whether it is hot or not.

Always do it like that.

See, it's very hot.

When it's done you shut it off and then you can scoop it out, and I'm telling you this dish is unbelievable.

Make sure to hold on to this.

And this is marvelous.

Because the jock bean is so long, you can actually twist it them into a knot.

This is unbelievable.

The great thing about this is this is actually like a one dish meal.

And also you can cook ahead.

That's why today everything we do is plan.

Yan can plan.

If Yan can plan, you can plan.

If Yan cannot plan those dishes up, don't even bother.

(crowd laughs) That means it's ridiculously complicated.

Is beautiful lamb.

(crowd clapping) Finally a dish that practically cooks itself.

Chinese style, black bean spirit, pick an oven.

All so call it Often big black beans spirit.

All I need is some onion, we cut up the onion.

(chopping) Done.

Put the onion right here, lay them on the bottom of this pin.

Okay.

Big king pin.

And then you get ready.

You've got more onion, put more onion.

I love onion, good stuff.

And then we'll make a sauce, a black bean sauce.

Here I have some satta black bean.

It looks like this satta black bean.

You got to rinse it in water.

So I have rinsed it.

And you have some garlic and brown sugar and wine.

You mix them all together.

Put some wine.

Shaoxine wine, rice wine, some brown sugar and some garlic, and some already soak black beans.

Now you don't want to bother this you can go to the store buy a jar is already in a paste.

Brown bean or black bean paste already mixed.

Mix them all up.

You want more?

More.

You want more?

More.

And then you can use back rib, you can use spare rib, you can use country rib.

Okay.

This is regular rib.

And I laid them all here.

And I lay another one here.

And then we put the sauce right on top, right on top.

All of them.

And then you cover the whole thing up and you bake it.

Let me show you.

Cover the whole thing up.

Bring this, bring this, wrap this all up.

And then you're rush it to your oven.

You have no time to waste, even though you cook ahead and you put it over here and...

So fast when you cook ahead.

When you cook ahead is fast.

This is why you cook ahead because is fast.

And then when you open it up, it looks beautiful.

And I am telling you, we are going to serve these.

And it is unbelievable.

We've put the whole piece of this.

If I can get this out, this is so good.

Look at this, nice and hot.

And in fact, you can use a scissor to cut it up a li.. You cut it so you have two pieces put together.

Look at that.

And then you use the plan juice, skin the fed off and then you'll heat it up again.

That means when you are cooking ahead you just put the plan juice right on top.

It isn't marvelous?

(crowd clapping) With a little planning, you can enjoy wonderful meals all week long.

Prepare something ahead of time and serve them whenever you are too busy to cook.

Till next time, think ahead.

If Yan can plan, so can you!

“Goodbye!” (##!)