In Martin Yan's China, Chef Yan devotes half of the show to exploring China and everything it has to offer and the other half to the kitchen. His diverse talents have found expression in 30 cookbooks, including the award-winning Martin Yan's Feast, Martin Yan's Asian Favorites, Chinese Cooking for Dummies, Martin Yan's Chinatown Cooking (intro by Julia Child), Martin Yan's Quick & Easy, and his latest, Martin Yan's China (a cookbook that documents his travels throughout the far reaches of China, and his culinary discoveries). The celebrated host of over 3,000 cooking shows, broadcast worldwide, Martin Yan enjoys distinction as a certified Master Chef, a highly respected food consultant, a cooking instructor and a prolific author.

Make a well in the center of the rice, add the eggs, and gently stir the eggs until they form soft curds, about 1 minute. Add the tomatoes, green onions, ketchup, broth, soy sauce, hoisin sauce, and salt and stir to combine. Add the rice, separating the grains with the back of a spoon, and cook until the rice is heated through. Add the beef and mushrooms and stir-fry until the meat is no longer pink, about 2 minutes. Add the onion and ginger and cook, stirring, until fragrant, about 30 seconds. Place a wok or stir-fry pan over medium-high heat until hot.

In a small bowl, soak the mushrooms in warm water to cover until softened, about 20 minutes drain. The dash of ketchup gives a nice tangy taste to silky scrambled eggs over rice.ġ tablespoon Rich Homemade Broth (page 49) or canned chicken broth It's a popular lunch order for many workers in busy Hong Kong. Tasty and fulfilling, this dish is also very quick and easy to make. This dish combines two of Canton's classics: tomato beef and fried rice. Add the cornstarch mixture and cook, stirring, until the sauce boils and thickens, about 30 seconds. Add the tangerine segments and stir to coat it with the sauce. Add the green onions and the dried and fresh tangerine peels stir-fry until the green onions soften, about 1 minute. Add the chicken and stir-fry until no longer pink. Add the onion, chiles, and ginger and cook, stirring, until fragrant, about 30 seconds. Place a stir-fry pan over high heat until hot. To make the sauce, combine the orange juice, beer, soy sauce, rice wine, vinegar, sesame oil, sugar, salt, and white pepper in a small bowl and stir until the sugar dissolves. To make the marinade, combine the cornstarch, soy sauce and wine in a medium bowl and mix well. Place the fruit and peels in 2 separate bowls and set aside. Cut away the white pith from half of the tangerine peels and cut the peels into long, narrow strips. Slice the fruit segment while leaving the membranes intact. Now cut toward the center of the fruit on one side of the membrane. Cut deeply enough to remove the white pith. Slice off the ends of the tangerines with a knife, hold the fruit with one cut side on the board, and slice downward from top to bottom to remove the peel in strips, working your way around the fruit. In a small bowl, soak the dried tangerine peels in warm water to cover until softened, about 20 minutes drain. One 1-inch piece ginger, peeled and juliennedġ teaspoon cornstarch dissolved in 2 teaspoons water 1 teaspoon Chinese rice wine or dry sherryġ2 ounces boneless, skinless chicken breast, thinly slicedģ tablespoons lager beer, such as Tsing Tao

Tangerine chicken chinese