(upbeat music) (Joyful music) (crowd applauds) - Do you know that the French chef are very, serious about the sauce.

In fact, French chefs have to go for a special training to become a saucier.

And today we're gonna make you an expert in Saucy Creations.

Gonna want to show you how to make a few sauces that you can put it in your pantry or in your refrigerator.

Whenever you want to create dish, you just pour the sauce in.

Everybody love kung pao chicken.

Today, we're gonna make a scallop with kung pao sauce.

Can you imagine a kung pao scallop, without the kung pao sauce, unthinkable.

You've got to rename it, (crowd laughs) besides it's hard to put everything in the menu.

That means you have to have scallop, bell pepper, celery, bamboo shoot, and onion with flavor, with a dry chili pepper, green onion, and also ginger and garlic.

It's gonna be so long.

Your menu is gonna be about 250 pages.

(crowd laughs) Okay.

I'm going to use my knife to cut up really nice pieces of scallop.

You can use shrimp, you can use chicken.

You can use beef so you can kung pao anything you want.

Depends on your mood.

Everybody know that when you do, cut vegetable and meat, you gotta have a sharp knife.

How do you sharpen your knife?

There're two different kinds of stone, this is the water stone and this the.. Water stone normally a piece of stone, have the coarse side and the smooth side.

Always do the coarse side first.

This is how I do my knife.

Hold onto it with small angle because the angle of a Chinese chef knife is much smaller than a French chef knife.

So I use a smaller angle.

I push it like this, hang on to it and go one, two, three.

(knife screeching) You can go back and forth.

But if you do, you kinda move the angle too much.

So I go one, two, (knife screeching ) three, four, five, six, seven, eight, nine, 10.

And then you turn it to the other side like this.

Hold onto it.

(knife screeching ) One, two, three, f.. five, six, seven, eight, nine, 10.

And then after that, you wipe this a little bit and then you use a little steel, we go, (knife scrapping) And let us test.

And also you guys should have a nice balanced knife.

This is a high carbon stainless steel, never rust, easy to hold on to, look at this (paper ripping).

I am (indistinct) my paper.

(crowd applauds) Look at this.

This is amazing.

When the knife is sharp enough, we shall cook.

Now this is scallop, to save time, we're gonna heat up my work.

Cut into three pieces.

Look at how sharp the knife is.

See this, look at this when it's three pieces, put it together, and then you can quickly after that, you can quickly marinate, cut pieces.

Make sure you cut it, slice it in half.

This way, it's easier.

Very easy to cook.

One, put it together.

More people cut smaller pieces.

No problem at all.

Put them all together and then when you're ready, you will marinate it, with a tiny bit of sesame seed oil, tiny little corn starch and white pepper, and also a tiny, bit of soy sauce or salt.

If you don't wanna make a too dark, you can use salt, but you can just use soy sauce.

Make sure marinated for about half an hour.

As I said, you can use prawn, you can use chicken.

Whatever you have.

You dictate your recipe.

When this is nice and done, you're gonna get ready to stir fry.

This is a hot work.

Are you ready?

- Yeah.

- When this is done, put approximately two teaspoon of (pan clinking), oil and then you stir fry your scallop.

Listen, and look sizzling hot (pan clinking).

Wow, look at this.

Make sure, this is how I am pumping iron (crowd laughs).

Great exercise.

(crowd laughs) When this is right nice and ready, cut up some vegetables.

Put them all together.

This is how you do it.

One, two set it aside.

This is bell pepper.

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

Done, set it aside.

Put it all over here.

Onion cut it in half.

Cut into a little chunk like this.

Look one, two, three into chunks.

Set it aside.

Also you can put some bamboo shoot.

Look at this, wow.

Look at this one, two, three, put it together.

One, two set it aside, put it over here.

You have all this ingredient and then, look at this, put them all in here.

It doesn't take too long to cook.

With all of these doesn't take too long to cook.

Now the trick is, this is scallop (speaks in foreign language), kung pao sauce.

And because we are Saucy Creation, what I should tell you is, you can pre make all these kung pao sauce.

In this kung pao sauce, you'll have chicken broth, soy sauce, vinegar, sesame oil, and sugar and some chili.

Hot, sweet, and spicy all together.

Make them ahead of time and put it in a container, air tight container, put in the fridge.

Whenever you're ready.

See, I am ready.

I am going to put, (crowd laughs) the kung pao sauce right here.

(pan clinking) Oh, this dish is so beautiful that scallop with kung pao sauce.

When I'm free, when I have time, my hobby is making sauce, is a great, wonderful hobby.

Besides no guest of yours would like your needle point on the dining table (crowd laughs).

Saucy Creation, (crowd applauds).

The kung pau sauce is one of the favorite, in one of my favorite restaurant, Miriwa Restaurant in San Francisco, Chinatown.

The back kitchen, there, is quite place.

(fire blazing) The back kitchen of our Chinese restaurant is always bustling with action.

It has many different cooking departments.

In order to prepare all the dishes for a large Chinese menu, from preparation, to baking, to deep frying.

Each process is essential to get to the final dish.

(water chuffing) In this section, large quantities of dim sum are prepare in steam.

It looks like Niagara falls, but this water keeps the steaming area, both cool and clean.

Here's where rice noodle rolls, a China's dim sum favorite is being prepared in a special flat steamer.

(fire blazing) Then there is the action in the hot work area.

This guy's a real pros.

One, two, three, it is done.

And with such a flair for excitement and drama.

It is great to catch this guy's working side by side.

They should make synchronize working an Olympic event.

(sizzling sound) This were a special oven is used to roast Peking ducks and other savory dishes.

Wow.

That oven was bigger than my garage.

There I was with my head in the oven, when my good friend was there to show me how to prepare Peking duck for roasting.

First, we cut off the feet and wings then marinate a duck with a secret spices.

Then we close up the duck.

Now it is ready for the next step.

This is duck obviously been boiled, coated of a malt syrup and hung to dry, smart duck.

Looks like this one.

Remember to use plenty of sunblock.

This one is very dry and ready for roasting in the oven.

And now it is done, a gorgeous golden brown duck.

See you back in the studio.

(crowd applauds) Now for simple dish that everybody can cook right now at home.

You remember, when you just saw you say, I say secret spices, secret sauces.

This is a dish that everybody should learn.

I'm going to do a Chinese Napa cabbage, in a clear stir fry sauce.

Boil big pot of water, water blanch your vegetable.

Very popular technique in Chinese cuisine is water blanch vegetable, water blanch in boiling water.

If you're doing green leafy vegetable, use a tiny bit of salt and use a tiny, bit of oil.

This way, we'll keep, the green color a little bit greener.

And sometimes chef even put a touch of baking soda in there.

And this is very easy to do.

When it's done, you make a sauce.

Everybody know you go to some Chinese restaurant, a clear stir fry sauce is very popular.

All it is, is chicken broth, oil, ginger and garlic, some sesame seed oil and also salt and sugar and white pepper and a tiny, bit of wine or dry sherry.

So you put them all together.

It will be nice and easy.

This is what we have, nice, clear sauce I have made two days ago.

That's what I call Saucy Creation.

I'm a Chinese Saucier.

Make sure you do this ahead of time.

This is also done.

When it's done, you take it out.

Look at this nice and delicious.

Put it all together.

Put one over here and take this other one.

Take it out and put this right over here.

You make use.

You see how important chopstick is.

Handle this, like this, put them all over here.

Put another one.

And then of course this sauce is also very good for other sauces, you know why?

Other vegetable, this is Napa cabbage.

I have some shiitake mushroom or (speaks in foreign language) already braced.

And also some, they sometimes people call Shanghai bok choy, actually in Shanghai, they call (speaks foreign language), which means Shanghai green vegetable because it's green it's not black.

Then put the sauce right on top.

This is a very classic banquet dish as well as restaurant dish, because it's very easy to do.

See how beautiful, cabbage in a clear sauce.

(crowd applauds) Now, in Chinese restaurant, probably one of the most exciting and most best known sauces is the sweet and sour sauce.

I'm going to show you quickly, how easy it is to make a chicken with fruity flavors, sweet and sour sauce.

Here, you have some chicken.

Cut into big chunks, One inch chunks, 3/4 inch chunks.

It depends on how big your appetite is.

Marinate it and then after you marinate it, you put on top 1/8 and coat it, and quickly deep fried it or pan fried it.

Then you have something like this.

You see this, this already fry ahead of time.

And then after this is done, you'll get ready to work.

Cut some green onion and onion.

This is onion.

Give some nice color, contrast, some bell pepper, one, two.

You see, I always do it two or three together.

Never do it one by one.

Unless you have a lot of time.

You do one by one otherwise you do it two by two.

And then also we have some litchi and some nice, wonderful looking Mandarin orange.

We're gonna put the whole dish together, in minutes because you know why?

Because I have created the sweet and sour sauce already.

Sweet and sour sauce is wonderful.

A lot of people like sweet and sour sauce, not only because it's taste, but for philosophical reasons.

Life is both sweet and sour and this is a sauce for life.

(crowd laughs) Look at this.

This is a tiny bit of oil over here.

Look at this.

Make sure you hit it up.

And we will put all of these in, nice.

Make sure put a tiny bit of ginger (sizzling), a tiny bit of onion and bell pepper.

Wow, look at this.

This is sizzling hot, but work is getting excited.

Wow, look at this.

And then put the chicken in here.

Put the litchi fruit, and also put a tiny bit of a Mandarin orange, nice and colorful.

Look at this.

If you want put a teeny tiny bit off, but not much.

Wow, exciting or what?

And then when it's done, all you have to do is use a little ladle or just pour the sauce because I have made enough sauce to last for at least five times at the dish.

And it would last about a week.

Put it in, put it right here, look at this (food sizzling).

This dish is so beautiful, I cannot believe it.

When it's done, I want to show you how easy and how wonderful this dish, when you present it.

Look at this I have some sliced orange, slices here and I put this right here.

Look at this, huh?

Make sure you garnish this.

And the dish looks much nicer.

Move them around, give them a little personal touch.

In Chinese restaurant, they always have somebody in the final minute put them all together like this.

If you wanna to make it nice, put a tiny piece of this, give some more color.. And this doesn't look good, you use orange to cover up, so nobody see what's going on (crowd laughs).

Here in Chinese cuisine, we use ginger, garlic, vinegar, soy sauce to flavor our dish, not like in Western cuisine.

They use butter, cream and eggs.

And that's the reason why in Chinese cuisine, we don't have Charming Alfredo (crowd laughs).

Look at this.

This is absolutely beautiful.

What a beautiful chicken, (crowd applauds) with sweet and sour sauce.

I'm getting so good at making sauces, even my mother is impressed.

The next one I'm gonna show you is very quickly show you, how to make Red Cook..

If you know how to make Red Cook Lamb, in this Master Sauce, you can learn how to make Red Cook Beef, Red Cook Turkey, Red Cook everything here.

It is truly a masterpiece because it tastes so good.

That's why they call a Master Sauce, because all you need to make this Master Sauce, very easy.

In fact, most restaurants have this sauce.

Once they opened, they make this sauce and they will use the same sauce.

The same pot of sauce, keep on boiling, for years and years to come, never change, some of these sauce.

These sauce I have here, 5,000 year.. and I keep it in my cellar.

And some people have wine cellar, I have sauce cellars.

Red cooking is actually slow cooking in a rich sauce.

This is chicken broth, very easy to make.

Dark soy, regular soy, garlic and ginger, star anise, this is very good, this is a dry tangerine peel.

And also we have some tiny, bit of sugar and green onion.

Put them all together, you make this sauce.

Since it's a Saucy Creations, since I'm getting the pretty good Saucier.

So I make this sauce ahead of time.

And I put all the sauce and I use the sauce all the time.

And then I have a piece of lamb shoulder.

You can use beef roast, pork roast, everything.

All you have to do is put it in and red cook the whole big piece like this.

And you do not even have to worry about it.

Cook it over low heat and let it simmer for approximately two to three hours.

Very, very slow simmer.

And the sauce is such a rich, nice red flavor, red color, and rich flavor.

That's why they call Red Cooking.

This is a wonderful Master Sauce.

You can use this sauce to do everything.

When this is done, we'll cover this up and let it boil for a little while.

And since we are doing a lot of things, so want to put it right over here, okay, you can put it over here, you can put it back it makes no difference.

And I want to show you how nice this look when it's done.

This is how it looks, this is a nice lamb shoulder.

Look at how beautiful, juicy, delicious and succulent.

(crowd applauds) Now, here to help us with our next Saucy Creation is a guy who really is tough turkey author of this wonderful cookbook, a "Turkey Cookbook," with chef, my good friend, Rick Roger.

(crowd applauds) - Very well.

- Thank you very much.

- Good to see you.

So...

I know that everybody will be talking about every chef have their own Master Sauce.

And I have created my own for 5,000 years.

And I understand that you also have created your own Ginger Soy Master Sauce.

- Yes, mine comes from a 1621 from when the pilgrims came.

'Cause I make Turkey Master Sauce.

You see, little different there, but mine is similar to yours, but there is a couple of differences.

Now what I do is mine is made out of low sodium soy sauce and water.

You see, because the turkey is milder and flavored than lamb.

So I use a milder soy sauce.

So I'm just going to put this right in here, a nice big pot.

And then my ingredients are similar to yours too.

What I have here is half a cup of dry sherry or rice wine.

And I have one green onion, all chopped, just put it right in there.

And then I have some chopped ginger, one tablespoon, chopped, fresh ginger.

And then you use that nice star anise.

But sometimes I can't find star anise, so I put regular anise seed in there, one star anise, or like 1/4 teaspoon of anise seed.

And then this all comes to a simmer, all right.

And then I put in my turkey, but you see it sticking up like this.

Okay, so that's a problem.

But you, what you're gonna do is that while it simmers, you keep turning it every 20 minutes with these two spoons.

- That's great exercise.

- Yeah.

(crowd laughs) And then you also will keep basting it.

Now this is all covered on top of the st... - Don't take a vacation while you're braising on Rick Rogers Turkey.

(laughs) - So no, but it's easy it's gonna takes like 20 minutes, on the first simmering when it's covered and then you turn it over and another 20 minutes and then you just put it on the side and you forget all about it.

And then here it is.

- When I was a little kid in China, never see such a Turkey, you never go around as I said earlier, you never go around and say, "You Turkey."

(crowd laughs) - Like, did you ever see turkeys in China?

Tell me the truth.

- When I was growing up, I've never seen .. Well oversized chicken, but not turkey.

(laughs) - So when it's done, it's going to look like this.

Now it doesn't look all that pretty.

You don't have to applaud but so... (crowd laughs) - Hey, I think, I think it looks pretty.

- Thank you.

(applause) So, what we're going to do now is, so in order to make it a little bit prettier, thank you.

My, assistant.

- Let's clean up.

- Sorry, you just, - I'm glad to be.

you just brush it a little bit with a little bit of dark sesame oil and that brightens it up a little bit.

- Actually talking about this, is very common.

Have you ever seen in Chinese restaurant in Chinese deli.

They have soy sauce chicken, right before they serve you.

They also brush with a tiny bit of dark sesame seed, to give that nice glaze.

- Okay.

- Let's slightly cut it up.

- Okay.

- In the meantime, I'm also going to cut up my lamb because I gotta to find something to do.

- We've got plenty of your room.

So this is really easy to take off the bone.

It's always when I say, it's really easy to do something right and then it...

I just use, my thumbs here to take it off.

So it comes off, a wet nice big piece like that right off the bone.

And then you cut it on the bias on the diagonal and these nice thin pieces, just like that.

Of course you have to have a really nice cleaver in order to do that and this is a nice, thin one.

You wouldn't want to use your thick cleaver for this.

They don't, it doesn't slice too well.

- Rick was talking about all these pilgrims 60 something, they must have, (laughs) in those days, they must have communicated the Chinese master Chef and the Pilgrim master chef must have communicated with fax machine.

(laughs) Otherwise, how come they're so similar?

- Like you and me, we never talked to each other in person we just send each other faxes.

- Now you cut this up and after we caught this up we are going to garnish it with a beautiful platter.

Let's continue.

Hey, let's come on, because we have 600 people, - Oh g.. - that's giving orders.

We've got to do more for everybody.

- I can get a laser beam and cut this a little bit thinner.

- I know that nowadays, everybody are very, into having chicken and turkey.

Let's tell everybody why turkey is so good for you.

- It's low in fat, low in calories, low in cholesterol.

The turkey consumption has doubled in 10 years.

Can you believe that?

- That's marvelous.

- So in The Turkey Cookbook, I tell people how to use all those wonderful supermarket parts that they see, but they may not know how to do it.

- "138 ways to cook America's favorite bird."

- Not even counting the stuffings and the cranberry sauces and all the other things.

- Well this is nice and done, let's .. - Oh, yes, look over here.

- We are, creating a beautiful look at this.

- We just did this just now (crowd laughs).

- This is so good for you.

See a lot of people when they do turkey, they use electric curving knife.

And this is an electric curving knife from China, except there's no battery.

(laughs) This is what they call the Phoenix Platter.

It is so beautiful, look at this.

All very colorful and the great thing about this, is you can serve this anywhere, even in Arizona (crowd laughs).

That's why they call, Phoenix Platter.

Beautiful, let everybody take a look how beautiful we're gonna put a the rest of the lamb right over here.

And you are going to do the turkey, - Turkey - on the other side to see how beautiful this is.

Look at this.

This is beautiful.

Everybody can do this.

Everybody can do this.

And now we are talking turkey and we are talking Master Sauce, and everybody can do this at home.

Look at, everybody look, beautiful dish (crowd applauds).

Both of us have created, a very exciting dish with Master Sauce.

Rick's Ginger Soy Sauce, braced turkey, and my record lamb with a Master Sauce.

Thank you, Rick.

- Thank you, Martin (crowd applauds).

- For joining us today we really ha.. with all this Saucy Creation until next time, if Yan and Rick can cook, so can you.

- Bye.

“Goodbye!” (##!)