(Joyful music) (audience clapping) - I always have fun memories of my childhood.

When I was growing up in China, I used to love to watch my mother cook.

We're at a very, very small, humble kitchen, but my mom was always a great cook.

Anyway, our kitchen was open to the air.

So when it rains, we couldn't cook because the water dripping all over the place, but we didn't even have tap water.

So we have to collect the rain water, no gas, no electricity, but my mother, could always whip up some delicious dishes, on this simple coal burner.

Outside the kitchen, she raised her own chicken.

Now, you can see how convenient, how fresh you can have, all this ingredient right next to you.

I love everything my mom cooks.

So today, we are going to do more Yan family favorite.

The first thing I wanna show you is a dish, my mom always cook it ahead of time so when I get hungry, she said, "Go to the kitchen and opened up and eat it.

You can eat it cold or at room temperature."

I call this red cook chicken wing.

All our family favorite tastes wonderful.

And this one, not only it tastes wonderful, very easy to make, best of both worlds.

All I need is some chicken wing.

Okay?

Look at this.

Cut this up.

Besides the chicken feet.

This is the most popular most favorite part of the chicken in our family.

We'll cut this up, put it together.

This, you save it for home mix soup stock.

And you'll cut it one more, and put it together.

And then, we'll save this for tomorrow.

Okay.

And then, when this all nice and ready, we can marinate this.

You gotta marinate, your chicken because, what by marinating it, it tastes a lot better.

So this way you can eat a big it of steam it or still fry it.

In the meantime, to save time, we're gonna turn on our stove.

Look at this.

Let's turn it on.

Okay.

We're gonna marinate the chicken.

Everybody should know marinate the chicken or marinate beef or marinate seafood is very much the same.

You use a few things.

First, we're gonna use some soy sauce.

Tiny, tiny bit of soy sauce.

Not much, just the tiny, tiny of a Sesame seed oil, all a tiny, tiny bit of corn starch, mixed them all up.

Okay.

Let us sit for about 15 minutes.

Okay.

And then, when this is nice and ready, you'll get ready.

A tiny, tiny bit of ginger and garlic because you want to brown this a little bit.

Okay.

Tiny bit of garlic, minced garlic, and tiny bit of ginger.

(knife chopping) (audience clapping) Minced ginger and garlic.

If you're doing a dish, without the sauce, you can simply use garlic and ginger.

But in this particular case, we can save the ginger and garlic for the sauce.

Make sure your work is nice and hot.

Okay?

Before you do anything.

And then, when it's nice and hot, all you have to do is put some oil.

All you have to do is put about a teaspoon up to two teaspoon of oil.

Brown the chicken, okay.

Look at this, brown the chicken.

( chicken sputtering) Look at this, (chicken sputtering) This is what you call excitement.

Wow.

They are so exciting.

Nothing actually jumps out.

(audience laughing) I've never seen a chicken.

So excited, I guess it jumps, because there's this a lick little licks, wings brown it.

In the meantime, we gonna turn it down, to let it continue to brown.

In the meantime, we are going to make the sauce.

In this particular thing, I'm gonna turn it up, in the sauce pan.

Okay.

We're gonna make a sauce.

In the sauce, we gonna have a tiny, tiny bit of green onion.

Chop it up, green onion.

We'll show you all the ingredient.

We gonna put the green onion, put our teeny tiny bit of oil, so we can make this sauce.

I call this master sauce.

So you can make this sauce aware ahead of time.

Whenever you need it, you can just take it out and put it on any dish.

Whether it's seafood or chicken or turkey or beef.

This is done.

You remember all the garlic and gin.. and the green onion we have, and then put a tiny, tiny bit of star anise.

This is a piece of star anise, for flavoring.

We've got to put the star anise over there and a little stick of cinnamon over there.

And also, we have to use approximately one cup of chicken broth, and a tiny bit of a brown sugar, about one tablespoon to two tables of brown sugar, and also some dry Sherry.

One to two tablespoon of dry sherry.

Now this is what is interesting, in this particular dish I want my sauce to be nice and rich because I want to call it red cook.

So, the sauce will be not only sweet and tasty, but it's very, very rich looking.

So we're gonna also use a tiny bit back soy sauce, in a bottle like this dark soy one and half to two tablespoon dark soy, and some regular soy sauce.

So this will give us a very nice sauce, red coke sauce.

The great thing about this is once it's done, you can use this any time, but light color soy sauce is normally, slightly saltier than the dark color soy sauce.

The dark soy sauce is normally richer, thicker, sweeter, and less salty, even though amount of salt is about the same.

So when this is nice and ready, look at this, nice and brown.

Can you see how nicely brown it is?

You can see how good it browns, when it's nice and brown, you're gonna use this master sauce and you can use about one l'aido, two l'aido.

And we are gonna cover this up, and we shall let it braise a little bit, over low heat.

Now, you should never, never use very high heat, otherwise outside will be cold.

And the flavor of the master sauce will not be permeate into it.

And I wanna show you quickly a lot of people.

So how do you do a drumstick to make a drum net?

I'll show you how to do this.

Look at it.

You cut this up, look at this, cut .. and right next to the joint, one little slip right here.

Can you see that?

right little slip and you hold onto the towel, and then you can break this.

And the whole thing, both bone comes out.

Can you see that?

And you'll remove the smaller piec.. by twisting this and the whole thing come out.

And then, (audience clapping) You remove, there's nothing to it.

So you don't have to get too excited.

And then you remove the wing tip for stock pot, and you know what you have?

look, now you should be ready.

Look at it.

This is a nice drum stick like this.

So it's very easy to do when it's done, we'll set it aside, and we'll check our chicken, because when our chicken is done, we should serve.

Oh, look at this, is still simmering.

When it's done, all you have to do, is thickening this up, thickening this up, always use one portion of corn starch to about two to three portion of water.

Okay?

Do not use too much water, otherwise it wil..

If you use too much corn starch in proportion water, it will turn into a glue.

Okay?

Turn this, stir this, stir this and .. have a nice thickening sauce.

Look at this.

When this is done, you're gonna transfer this to our plate.

The sauce, the chicken wing, the chicken wing, two chicken wing ,on each side, and then also have two wings in the middle.

And I want to show you, this is something with a master sauce you can do.

We need total concentration, to make the dish look interesting.

We put one over here.

We'll put another one over here.

Now, you have a sensational red cooked chicken wing.

(audience clapping) I love the chicken wing, I just did, is juicy, delicious, and [Indistinct] that's why I call it sensational.

When I was growing up in China, my uncle worked in a restaurant in Canton, China.

Now they call Kwangchow, China.

It used to take me over there and I hang around the kitchen, would taste everything.

This is how I had acquired my power, my taste bud.

And one of his favorite, is poach fish.

So today, I wanna show how to make my uncle's favorite poach fish.

Okay, here you have one and a half pound of white fish filet.

You can poach the whole fish.

You can poach a chicken, you can poach egg, you can poach anything you like.

Here is one half pound of Cat.

You can use the Red snapper or Halibut.

Okay, or Sea Bass.

And I cut an angle like this, and you'll put it over here.

You know why cut an angle?

Because it looks bigger.

See, if you could have it right here, it looks you have a less fish.

So that's why you always look at like, if you want, you can cut another piece.

Look at this, at an angle like that.

You have three pieces, more guests, another piece.

(audience laughing) So you can actually go on and on.

You can feed 45 people, with the same piece of fish.

(audience laughing) And then when it's done, we're gonna quickly marinate this, a little bit.

Okay?

If you want, you can marinate this and pan fried this, or deep fried this, but we're gonna poach it.

Right?

All we have to do, is get ready.

Some boiling water.

Look at this.

I've been boiling, this boiling water fo.. You can do this in a big pot, in a stock pot.

It depends on how much fish.

Will dumb this whole piece of green onion in here.

Okay?

And we'll put about two or three slices or four slices or five slices.

One, two, three, four.

How can you get five slices?

Cut the damn thing in half.

Then you have five slices, and then put some salt.

Okay.

About teaspoon of salt.

This way, it will be nice and flavorful.

And you'll put the fish in.

Once you poach, what do you call it?

Poaching.

You'll put the fish in and boil it at a very low temperature.

Simmering temperature.

You're not boiling it too hard.

Otherwise you're gonna to make fish chowder.

Okay.

Turn it down a little bit.

So they are poaching, right there.

In the meantime to save time, we're gonna make sweet and sour sauce, because my uncle always make very good sour sauce.

This is one that you can easily make a home.

All I have to do is one third, a cup of rice vinegar.

Let's turn it on, let's turn this on.

Make sure everything is ready.

One third a cup of rice vinegar and about three tablespoon of ketchup.

Okay.

Three tablespoon make sure.

Two tablespoon of soy sauce.

Okay.

And brown sugar.

I have approximately two to three tablespoons of brown sugar.

Two and a half to three tablespoons brown sugar.

You can use regular sugar.

If you like it, hot and spicy.

Use a tiny bit of hot pepper sauce.

This will be hot.

And also if you want, you can use a tiny bit of dry Sherry, or you can use tiny bit of oil because I'm gonna put some garlic and ginger, Also, one minced of garlic and ginger, one minced ginger.

One, two, three, done (knife chopping) (audience clapping) mince it.

And then when the sauce is done, you slight.. with corn starch.

Look at these corn starch.

When you thicken a dish, you always remember, mix the corn starch with the water and shake it so they won't get stuck.

Okay.

When it's done, make sure to stir constantly, otherwise gonna have lumps.

Okay.

When this is done, you shut it off,.. And we're gonna take the fish out.

And this is gonna be delicious.

You know why?

Because it is very healthy because you're not adding any oil in our fish and poach fish.

Since I cut it in such a thin slices, it doesn't take too long to cook at all.

So we're gonna put them all together.

Okay.

I use chop stick to do everything.

Okay.

Let it drain well, I put one piece right over here and I put another piece right over here and I put another piece right over here and I put another piece right over here and this way you have four wonderful looking pieces.

Okay?

When it's done, you put the sauce .. Look at this.

This is looked not only delicious,.. My uncle will be very proud, of this particular dish.

Look at this.

Isn't that look nice.

(audience clapping) Now, here is another wonderful family favorite from the Yan family.

stir fried pork with pre served vegetable.

All you need is pork.

Here is about three quarters pound of lean pork.

We're gonna slice it up.

Also depends I always said, it depends on how many people you can stretch.

Your piece of pork.

This pork can fit anywhere from two people up to 250 people.

Okay?

First, your butterfly.

So you have twice as big.

Okay?

More people, you butterfly.

So it is four times as big.

Okay?

If you have more people you'll con.. Then you end up having pieces about this thin.

Let me show you.

This is how thin this piece is.

Everybody can see that.

(audience clapping) When this is nice and done.

We are going to show you, how fast you can do it.

If you have a lot of time, you can always cut pieces like this, one, two, three, transfer one piece, one, two, three.

If you don't have time, stick them up.

You go one, two, three, four, five, six, seven, eight, nine, 10, 11, 12, 13, 14.

See how you transfer food.

When you don't have time.

(audience clapping) Okay.

I always show you to how to stretch the budget and how to save time.

Marinate this with approximately one tablespoon of soy sauce.

Look at this.

Always marinate tastes better.

Also use about one teaspoon to half a teaspoon of sugar and a time of corn starch.

Okay.

Half a teaspoon.

You can skip the sugar if you want.

And then, marinate this by hand.

Always more efficient.

Okay.

After this is done, let us set aside.

Then you can get ready to cook.

In the meantime, you're gonna cut up all the vegeta..

Okay?

Because in this particular dish, we.. We're gonna cut up some mushroom.

Shiitake mushroom.

In the meantime, save time.

We're gonna hit up my wok, line them up like this.

Look at this, line them up.

Then you can do it all together.

(knife chopping) (audience clapping) Set aside, put it right here.

Okay.

Now you have, also have some green onion.

One, two, three, cut it in an angle.

Set it aside.

Okay.

Also have some celery.

Now you can cut celery like this, you see.

Absolutely, no imagination.

All you can cut it at an angle, like this more imagination.

Okay.

Now all you can cut it like this.

Look, cut it like this much more imagination.

So you're gonna do it, but I wanna show you quickly.

You can actually julienne this, look at this.

This is celery.

I cut a big angle like this, and we'll show you.. it is to julienne.

Look at this.

(knife chopping) You can julienne pieces like this.

This is how you do julienne celery.

When this is nice and ready, we shall cook.

Always make sure the wok is hot.

When a wok is hot, you can tell.

You too young to smoke.

(audience laughing) Put a tiny bit of oil here.

Make sure to coat it.

And then, you'll put all of these pork.

Everything inside here, already marinate.

Look at this.

Listen.

(pork sputtering) Wow.

(pork sputtering) And then, allow it to sit for few seconds, before you remove it, this way, it would not stick to it.

Otherwise you're gonna have pork jerky.

Don't just put the meat in the hot, [Indistinct] Okay?

Look at this.

This way.

I can actually, (pork sputtering) move this around, season your wok, and then put all .. in here.

Okay.

Now what else do we need?

Now, how can I do?

Pork is stir fried vegetable.

[Indistinct] preserve vegetable.

I remember, my mom always make the best preserved vegetable in the world.

Every time I ran out, she would always send it to me all the way from China.

I sent her a letter two months ago and they never arrived, and I really need them right now.

[.. - My mother, (audience clapping) Personal delivery, I hope she brought my wonderful preserved vegetable.

(foreign language) Oh good.

I also made sure my mom brought me the, preserved vegetable.

Look at this, preserved vegetable.

Now we're can make, we're can to turn the head bit up.

Turn it back on and we'll put some vegetable.

Put some over here.

Thank you.

(foreign language) I told my mom, I truly appreciate.

(foreign language) Oh, I asked my mom, are you hungry?

And she said, "No."

(audience laughing) And you should say yes, because this is gonna be so good.

This is one of your favorite.

Okay.

When this is nice and done, you're.. Quarter cup of chicken broth, a tiny bit of[Indistinct] sauce.

She's observing me.

Make sure I do the right thing, to make it hot and spicy put a tiny chili oil or pepper sauce and a tiny bit of one tablespoon of dry sherry.

And then you thicken it up.

This is exactly the way my mom, alw.. to do it, thickening it up, right here.

And then we are going to stir this in.

(vegetable sputtering) This is how my mom used to teach how to do.

Exercise when is done.

We're gonna put it right over here.

Look at it.

Sensational.

(audience clapping) (foreign language) I told her mom we're gonna cook something unbelievable.

Every time, I work together, I cook with my mom.

I always always put her in a pedestal.

So I am gonna put, now she is walking tall.

(audience clapping) Now, we are gonna show you how to do a steam tofu with [Indistinct] This is also her favorite because it's very light, very healthy.

So what we're gonna have is some tofu here and some Shrimp here.

We have to cut this up.

(foreign language) Then in the meantime, when she was doing that, I also did this.

(knife chopping) (audience clapping) This is the fastest knife in the East.

This is the fastest knife in the West.

(knife chopping) People always say, people chop together, always stay together.

That's the reason why, we've been chopping together 200 years.

My mom has only 70 years and she looks marvelous.

When his done, (foreign language) she said," All done."

This is how good she is.

She is fast.

I am impressed.

Now when it's done.

Okay.

Let's put, (foreign language) In the meantime, this is done.

We're gonna marinate this, (foreign language) Now here, we're going to marinate this.

We'll have some water chestnut (foreign language) a tiny bit over cilantro and a tiny bit of wine and also a tiny, tiny bit of white and corn starch.

Okay.

And then, also a tiny bit of salt.

And then in the meantime, I'm gonna show you how easy it is to do this.

Look at this, cut this up, put it right here.

This is a soft tofu.

Okay.

They are firm tofu, medium firm tofu, and soft tofu.

And this is soft and mellow.

Like my mother, and would put this right over here.

Okay.

Normally, you do not have to put i.. but you can put it right over here because, you do have to make a little hole.

So it's easy, when this is all done, we will sprinkle.

We will put all over here, and show you.

This is how easy it is to put it right over here and put this right over here.

And then, we'll sprinkle time of green onion and herb.

Okay.

Look at this.

And when it's done, you pick it out.

And I want to show everybody when it's done.

It looks so gorgeous.

Look at this.

This is beautiful.

One, two, my mom is so excited.

She's speechless.

(audience laughing) She is the second person ever from .. To get on public television station.

And I am the first from that village.

And look at how gorgeous this dish is.

(audience clapping) Now, next time we'll do another one wonderful dish.

I would like to say, thank my mother who taught me everything I ever know.

And also, would like to say if Yan and his mother can.

So can you.

“Goodbye!” (##!)

(audience clapping)