How To make Chinese Style Chicken(Dupree)
1 tablespoon coriander seeds
1 tablespoon Szechuan peppercorns
1 tablespoon sesame seeds
1 teaspoon ground ginger
1 teaspoon Chinese five-spice powder
1 teaspoon ground mustard
2 green onions
chopped
2 garlic cloves :
chopped
1 tablespoon fresh ginger root chopped
1 tablespoon honey
3 tablespoons rice wine vinegar
3 tablespoons soy sauce
3 1/2 pounds chicken :
rinsed and patted
dry 2 cups chicken stock
1 pound pasta, preferably vermicelli
Preheat oven to 400 degrees. In a food processor or blender combine coriander seeds, Szechuan peppercorns, sesame seeds, ground ginger, five-spice powder, ground mustard, green onions, garlic and fresh ginger. Process until coarsely chopped. Add honey, vinegar and soy sauce and mix until just combined. Rub paste over chicken and place in a roasting pan. Pour chicken stock around chicken and bake until golden and a meat thermometer inserted in thigh registers 180 degrees, about 1 hour.
Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook according to package directions, just until al dente. Drain and place in a warmed large serving bowl. Transfer roasted chicken to a cutting board or platter. Skim some fat from pan juices, then scrape the pan with a wooden spoon to release any browned bits from bottom and sides. Pour pan juices over pasta, toss well, and serve with carved chicken.
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Farm to Table, Martin Yan style | Yan Can Cook | KQED
In this episode of Yan Can Cook, Chef Martin Yan introduces us to his harvest garden full of wonderful vegetables. The first dish he makes from his farm to table bounty is mu shu vegetable. Next, we take a trip with him to the market to see a variety of Chinese squash (or melon) known as the gua family(10:00). This includes fuzzy melon (mao gua), bitter melon, chinese okra (si gua), and the grand diety of squash the winter melon which can weigh in at 215 pounds. He transports this enormous squash back to his kitchen to show us how to make stir fry winter melon with mushrooms (13:07). He rounds up this vegetarian-friendly episode with a swiss chard with black bean sauce (17:45) followed by noodles with vegetables (21:30).
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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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