Sweet and Sour Chicken | Yan Can Cook | KQED
On this episode of Yan Can Cook, Martin shares his favorite saucy creations, including scallops with kung pao sauce (1:00), Chinese Napa cabbage in stir fry sauce (9:26), sweet and sour chicken (11:37), and red-cooked lamb (15:35). Special guest and author of ‘The Turkey Cookbook,’ chef Rick Rodgers, drops by to help make turkey with ginger soy sauce (18:23).
Yan Can Cook Season 4, Episode 14: Favorite Saucy Dishes
#MartinYanMondays #recipes #chicken #sweetandsour
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About Yan Can Cook:
After receiving his formal restaurant training in Hong Kong, Chef Martin Yan immigrated to Calgary, Canada where he was asked to appear in a daytime news program to demonstrate Chinese cooking. The rest, as they say, is television history. In 1978, he launched the groundbreaking Chinese cooking series 'Yan Can Cook' on public television. Infused with Martin's signature humor and energy, Yan Can Cook has gone on to become a global phenomenon and has won multiple James Beard Awards.
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Jacques Pepin visits Martin | Yan Can Cook | KQED
Jacques Pépin is a special guest on this episode of Yan Can Cook. Martin Yan opens the episode by making chicken with fragrant fruit sauce - a well-rounded dish featuring chicken and melon balls. Next he takes viewers to a seafood market where we have close encounters with crabs and a gooey duck in preparation for his next dish: stir-fried prawn with creamy sesame sauce (9:27), served with a side of triple mushroom soup (14:40).
Who better to discuss the French influence of Martin's mushroom soup than legendary chef and television host, Jacques Pépin (15:50)? Together, the two chefs prepare a mouth-watering stuffed chicken ballotine. While Jacques artfully debones a chicken by hand, Martin makes a stuffing with green onions, water chestnuts, shiitake mushrooms, and spices. The two friends talk about the convergence of Chinese and French culture as they create a masterful meal.
Yan Can Cook, Episode 302, 1988.
Subscribe to watch a newly released classic episode of Yan Can Cook every Monday:
#MartinYanMondays #chicken #recipe
About Yan Can Cook:
After receiving his formal restaurant training in Hong Kong, Chef Martin Yan immigrated to Calgary, Canada where he was asked to appear in a daytime news program to demonstrate Chinese cooking. The rest, as they say, is television history. In 1978, he launched the groundbreaking Chinese cooking series 'Yan Can Cook' on public television. Infused with Martin's signature humor and energy, Yan Can Cook has gone on to become a global phenomenon and has won multiple James Beard Awards.
See what Martin is up to now on his website:
Discover more recipes on KQED:
10 MINUTE DINNER! The Best Honey Garlic Chicken Recipe
Honey Garlic Chicken Bites is an incredibly delicious dish that you can make in just 15 minutes with simple pantry ingredients. It's perfect for busy nights that you can serve over rice or steamed vegetables. Just sear the chicken bites in a skillet with oil and butter until golden, then stir in more butter, minced garlic, honey, soy sauce, and vinegar. You'll get crispy pieces of chicken tossed with a sticky delicious sauce. It's perfectly savory, sweet, and garlicky with a little bit of heat from the crushed red pepper. This recipe also works well with chicken thighs, so your pick. Enjoy!
HONEY GARLIC CHICKEN BITES
Serves 2
INGREDIENTS
- 1/2 pound (340g) Chicken Breast, boneless and skinless
- Salt and Pepper
- 2 tablespoon Flour (18g)
- 1 tablespoon Olive Oil (13g)
- 2 tablespoon unsalted Butter (28g)
- 2 cloves Garlic (12g)
- 1 tablespoon light Soy Sauce (16g)
- 1 tablespoon White Vinegar (14g)
- 2 1/2 tablespoon Honey (53g)
Garnish (optional)
- fresh parsley
- crushed red pepper
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Cooking with Yan - Lemon Lime chicken pt 3
Just the first one. The rest will follow later on during the week.
You will need:
1 Lime
1 Lemon
Blue Agave Syrup (can be replaced with any other sweetener; honey does in a pinch)
Two tablespoons of Oil (your choice)
Ginger (fresh or ground)
2 Boneless/Skinless chicken breasts
1 Sweet red pepper
Rice preparation:
Yellow currey
Basil
Oregano
Cayenne pepper (or your choice to spice it up)
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Easiest Honey & Garlic Chicken Thighs Recipe | Yan Cooks Food
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Ingredients:
6 chicken thigh
4 pieces of garlic
1 teaspoon black pepper
1 teaspoon paprika
1 tablespoon brown sugar
2 tablespoon honey
1/4 tomato sauce
1/4 cup soy sauce
1 teaspoon mixed herbs
1 tablespoon cornstarch
3 tablespoon water
cilantro
What's that saying about when life throws you LEMONS??
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LEARN HOW TO MAKE A TASTY CRISPY LEMON TOFU RECIPE TODAY!
LAY HO MA (that's how's it going in Cantonese)! What's that saying about when life throws you lemons? Join me in this episode and learn how to make a tasty crispy lemon tofu recipe today!
Ingredients:
350g extra firm tofu
2 tsp soy sauce
2 tsp maple syrup
1+2 tsp toasted sesame oil
1+1/2 cup AP flour
3/4 cups + 2 tbsp water
2 1/2 cups avocado oil
3 pieces garlic
1 lemon
2 tbsp cane sugar
1/4 tsp turmeric
1/2 tsp salt
1 tsp potato starch
1 tsp white sesame seeds
Directions:
1. Pat dry the extra firm tofu with a paper towel. Then, break it apart in to bite sized pieces and place in a bowl. Add the soy sauce, maple syrup, and 1 tsp toasted sesame oil. Then, gently toss to coat and set aside
2. Set up two plates - one dry station and one wet station. Add 1 cup AP flour to one of the plates. Add 1/2 cup AP flour to the other plate along with 3/4 cups of water and use a fork to dissolve the flour
3. Add half of the tofu to the dry station and coat. Then transfer to the wet station and coat. Transfer back to the dry station and coat again. Set the breaded tofu bites aside. Repeat with the remaining tofu
4. Add the avocado oil to the frying pan and heat on medium heat for a few minutes
5. Carefully place in the breaded tofu (fry in two batches) and fry for 2-4mins. Then, carefully turn over the tofu and fry for another 2-3mins. Carefully transfer to a cooling rack. Repeat with the remaining tofu
6. Grate the garlic and juice the lemon
7. Heat up a sauté pan to medium heat. Add in 2 tsp toasted sesame oil followed by the garlic and cook for about 1min. Add in the cane sugar, turmeric, and salt. Cook for about 1min, then add in the lemon juice and give the pan a good stir
8. Make a slurry by combining the potato starch with 2 tbsp of water. Pour the slurry into the pan while stirring. If the sauce thickens too quickly, add some more water as needed
9. Transfer in the crispy tofu, turn off the heat, and toss to coat
10. Plate and garnish with some white sesame seeds
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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