February 2021 Meeting - Food and Tradition Stories: A Celebration of Heritage Family and Tradition with Chef Martin Yan

​To celebrate the Year of the Ox, world renowned Chef Martin Yan joined the Chinese Family History Group of Southern California to share stories from his rich Chinese heritage. In the Chinese culture, food and family traditions are essential during Chinese New Year. Chef Yan performed a live cooking demonstration featuring some of his favorite Chinese dishes. 

Chef Yan invited viewers to cook along with him as he did a cooking demonstration and shared his stories and images of his youth in China. As is his trademark, Chef Yan executed his dishes with expert techniques, enthusiasm and lively conversation. We loved the way Chef Yan wove in his family stories by using the language of food.  He prepared Chinese New Year dishes, full of symbolism and not normally seen on restaurant menus, including Kaiping Braised Chicken, Lotus Gold Coins and Red Snapper in Eight Treasures Sauce.  We appreciate his generosity of spirit in giving to our organization included not just his time, but a portion of sales proceeds from his website store.  

  Winners* were:
      1.  Participant Number 168- Sheila B.  Petaluma, CA
      2.  Participant Number 88- Ron Y.  Belmont, MA
      3.  Participant Number 388- Gene L.  Fremont, CA
      4.  Participant Number 99- Grant D.  Oakland, CA
      5.  Participant Number 418- Janet L.  London, Ontario, Canada
      6. Participant Number 18-  May W.   San Jose, CA

Gold and Silver members of the Chinese Family History Group are able to view the recording of the presentation by logging in at programs.chinesefamilyhistory.org   To become a member, please find out more by selecting Join/Donate in the website menu.

​Please see the recipes for the three dishes that were prepared below or download printable copies by clicking here:​

Good Fortune Lotus Gold Coins
Makes 6 servings
2 medium lotus root, peeled, cut into ¼-inch-thick rings
¼ cup cornstarch for dusting

​Sauce:
1/4 cup chicken broth
2 cubes fermented bean curd, crushed
1 tablespoon chopped cilantro, including stems
3 tablespoons rice wine
2 teaspoons soy sauce
1 teaspoon fish sauce
1 teaspoon sesame oil

Filling:
8 ounces ground pork
4 ounces shrimp, shelled, deveined, chopped
1 Chinese sausage, chopped
1-1/2 tablespoons chopped salted cooked duck egg
1/2 egg
1 tablespoon cornstarch

2 - 3 tablespoons cooking oil
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1. Water-blanch lotus rings in boiling water for 3 minutes. Drain and pat dry with paper towels. Dust lotus rings with cornstarch and set aside. Combine sauce ingredients in a bowl; mix well and set aside.
2. In a mixing bowl, combine ground pork, shrimp, Chinese sausage, salted duck egg, egg and cornstarch; mix thoroughly. Spread 1 tablespoon filling onto a lotus ring. Place another lotus ring on top to make a sandwich.
3. Heat a wok or frying pan over medium-high heat until hot. Add oil, swirling to coat sides. Pan-fry filled lotus root rings for 3 minutes on each side or until golden brown. Drain excess oil and add sauce. Cook until sauce is slightly reduced and thickened.

Copyright: Yan Can Cook, Inc. 2021

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Bountiful Fish in Eight Treasures Sauce
Makes 4-6 servings

1 whole fish (1-1/2 to 2 pounds), such as sea bass or red snapper, cleaned and scaled
½ teaspoon salt
¼ teaspoon white pepper
2 teaspoons cornstarch for dry coating
 
Sauce:
2/3 cup fish or chicken stock
1 tablespoon oyster-flavored sauce
2 teaspoons chili garlic sauce
2 teaspoons Shao Hsing wine or dry sherry
1 teaspoon sesame oil
1 teaspoon fish sauce
2 teaspoons sugar

3 tablespoons cooking oil
2 teaspoons minced garlic
1 green onion, thinly sliced
2 jalapeno or serrano chiles, coarsely chopped
3 tablespoons dried shrimp, soaked to soften, coarsely chopped
4 dried black mushrooms, soaked to soften, coarsely chopped
¼ cup chopped water chestnuts (fresh or canned)
2 teaspoons chopped Chinese anchovies (optional)
1 teaspoon cornstarch dissolved in 2 teaspoons water
​

1. Sprinkle salt and pepper over both sides of fish; lightly dust with cornstarch. Set aside for 15 minutes.
2. Combine sauce ingredients in a bowl; set aside.
3. Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add fish; pan fry until golden brown, 3 to 4 minutes on each side. Remove from wok and keep warm.
4. Heat remaining 1 tablespoon oil in wok over high heat. Add garlic, green onion, chiles, and shrimp; cook, stirring, until fragrant, about 10 seconds. Add mushrooms, water chestnuts and anchovies; stir-fry for 1 minute.
5. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.
6. To serve, arrange fish on a serving plate and pour sauce over top.
   
   

Remark:  You can also choose a fish steak, such as salmon or Chilean sea bass.
 
Copyright:  Yan Can Cook, Inc. 2021

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Kaiping Braised Duck (Chicken)
Makes 6  - 8 servings

1 duck (or chicken fryer)
 
Seasonings:
8 thin slices ginger
4 cloves garlic, thinly sliced
2 pieces dried tangerine peel, soaked to soften
2 cups soup stock
1/4 cup rice wine
2 tablespoons light soy sauce
1 teaspoon dark soy sauce

Cooking oil for deep-frying
6 ounces dried bean curd sticks
4 ounces dried shiitake mushrooms, soaked to soften
1 small daikon (Japanese radish), cut into 1-inch pieces
1 small onion, cut into 1-inch pieces
6 – 8 fresh arrowroot, peeled and cut in half (optional)
1/2 cup sliced lotus root
Cilantro sprigs for garnish
​

1. Clean duck (chicken); cut into serving-size pieces. Set aside. Combine seasoning ingredients in a medium bowl; set aside.
2. Heat oil in a wok or deep pot over medium-high heat until hot. Add bean curd sticks and fry for 3 minutes; lift out and drain on paper towels. Soak in water for 10 minutes.
3. Remove all but 2 tablespoonfuls of oil from wok or pot. Add duck (chicken) pieces in a few batches, and saute for 10 minutes.  Remove, drain excess oil, and set aside.
4. Heat a clean wok or pot over medium heat. Add duck (chicken), mushrooms, daikon, onion, arrowroot, lotus root and seasonings. Reduce heat and simmer for 40 – 45 minutes, stirring occasionally.
5. Add bean curd sticks. Cover and cook for additional 10 minutes. Garnish with cilantro sprigs.

 
Remark: 

• Traditionally, duck blood is used to give a richer and more flavorful sauce.
• If desired, you can thicken slightly with cornstarch solution

 
Copyright:  Yan Can Cook, Inc. 2021

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More About Chef Yan

A legendary TV icon and host of numerous cooking shows around the world, Martin Yan is a Master Chef, instructor, and prolific author of over 30 cookbooks.

Born in Guangzhou, China, Chef Yan acquired a passion for cooking at an early age. He honed his skills at a culinary institute in Hong Kong and earned a Master of Science degree in Food Science at the University of California Davis. During this time, he discovered a flair for teaching.

In 1978, he launched the Yan Can Cook series, infusing cooking lessons with his own brand of humor and skill. Generations of audiences have grown up watching his shows and learning the joy and wonders of Chinese and Asian cuisines. Chef Yan is a popular guest instructor at many top culinary institutions around the world. Teaching remains near and dear to the heart of Chef Yan.

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* Winning numbers were selected by Chef Yan. Numbers were assigned by Zoom to participants. Participant numbers were unknown to members of the Chinese Family History Group or Chef Yan until after the completion of the event. All winners were notified by a congratulatory email.