The Art of Wok Cooking With Chef Martin Yan

First Republic Bank
August 3, 2021

Watch Chef Martin Yan, host of the long-running Yan Can Cook show on public television, as he takes you on a “wok” through 5,000 years of Chinese culinary traditions. Let him dazzle you with his world record of deboning of a chicken in 18 seconds. Find out how to keep your knives sharp (“a sharp knife is a safe knife”), and what essential ingredients and tools to have on hand to go “stir crazy.” Using simple kitchen tools, Chef Yan will teach you how to cook mouth-watering, delicious dishes that will impress your family and friends, including a display of various dumplings that you can learn to prepare during this presentation. True to his motto, “If Yan can cook, so can you!”

Chef Yan will prepare the following dishes (click on each dish to download the recipe)

Click here to purchase discounted culinary items, including the chef’s cookbooks and gift sets.

Don’t miss this exciting culinary journey with Chef Martin Yan.

Read below for a full transcript of the conversation. 

Elise Wen - Good afternoon and good evening. My name is Elise Wen, Senior Executive Managing Director with First Republic Bank. Thank you all for joining us today, at the art of wok cooking with Chef Martin Yan. Today, I have the pleasure of introducing our Chef Martin Yan. Spending over four decades, celebrity Chef Yan has traveled around the world, sharing the best of Chinese American culture, food and personal enrichment with multiple generations of audiences. His grand vision is shaped by more than 3500 culinary and travel TV shows, 32 cookbooks and several restaurants in North America and Asia, which include M.Y. China, a highly rated culinary hotspot in San Francisco. Today, Chef Yan is one of the most recognizable Chinese American icons on mass media. He is a tireless promoter of many social causes and cross-cultural exchanges between Asia and North America. For his efforts, Chef Yan has been awarded multiple James Beard Awards, and has been named colander ambassador for the cities of Chengdu, Guangdong and Shenzhen, China. Before we start, a quick housekeeping note. You're welcome to submit questions during the demo. To submit a question, please use the Q&A icon at the bottom of the screen. We will try to answer as many questions live during the demo. Also, this event is being recorded and the video will be posted on First Republic website. With that, I welcome Chef Martin Yan. Chef take it away.

Martin Yan - just like tradition, Chinese when you start something you say, that means is the beginning of this particular interaction. We make it interactive. First of all, I welcome all of you friends, clients and staff of First Republic Bank. You know, I have the opportunity to work with First Republic Bank, in several locations, actually, in the last few years. You know, I always wonder why First Republic is so successful. Why people want to bank with First Republic because you know what? Service, that's the key. Why? I just also asked another question. Why First Republic have so such a good service. You know why? Because the staff are well treated. The staff is well respected by the bank. I had the opportunity to work with Mr. Chef Walker on the Eagle Cafe in San Francisco. They have a wonderful cafe called Eagle Cafe and they serve the most delicious the most diverse menu and it's always changing menu every day and also a lot of healthy dishes. And I am so happy and so honored to work with the kitchen staff as well as Mr. Walker. You know why? When people and the staff is well fed and well respected and well taken care of, they offer the best, their heart, pour their hearts out to take care of the people. You know you go to any Chinese restaurant. Today I'm going to show you how to do three dishes that it require minimal skill, but your love and passion for good and healthy food. Everybody know that you go to any Chinese restaurant even Asia restaurant, even TGI Fridays, even the Western restaurant, one of the most popular most widely order dishes, chicken salad, right? So will show you the ingredients of my chicken salad. I make it even more interesting.

I call it Grandma Yan's favorite Chinese fruit chicken salad. Why? Because not only I have let me show you. I have chopstick here. I will show you. Okay, I have all kinds of cabbage, iceberg lettuce. Okay. And then I also have shredded carrot. But I also have the California bounty. We're so lucky and so fortunate to live in California. We have a lot of fruit. One of those honeydew, so I use honeydew. And also cantaloupe. So, this is cantaloupe, and this is honeydew, okay. And then I'm going to slice this up, besides the iceberg lettuce and the purple cabbage and carrot. I also have fruit from California. That's why we're lucky to live in California. I cut it up. Now when you do it at home, you do not have to cut it so fast. So I cut it fast because I always in a rush. I always love to do things my way just like they will do everything your way. And this is honeydew and this is cantaloupe and this would offer us some freshness, texture and taste to my chicken salad. And then you can do slowly, look at how I cut, okay, I wanted this. I roll my finger out. I roll it like this. If you do not have not used a Chinese chef's knife, don't worry. I actually have the sign this finger guard, look at this. This is a finger guard that I have the sign, You put your finger right here, okay. And then when you cut to this, you cannot cut yourself, you do, one, two, three, four, okay, five, six, seven, eight, nine, 10, okay. You just cut this way, you cannot cut yourself, okay? Because this is safety precaution, guard, okay. Then I put this right over here.

Now you can see, I also have some raspberry, I can also have some strawberry and blueberry, like this and also have some tomato, and I have a tomato flower here to look at that, how beautiful. Okay, look at that. You can make it very interesting. Besides all of these fruits, I also have chicken. This is a poached chicken, okay, very healthy. I want to cook healthy food. So this is poached chicken breast. I press a little bit. Okay, I press a little bit and I use my knife. I also do it like this. See, I put my knife against my knuckles, look at that, and this all cut up like this. Look at that, all shredded. And then when I put this back, okay, I put this back. And this is poach onion salt, onion salt and ginger garlic. So this is already very flavorful. So I put this chicken right here, okay, I put the chicken right here, beautiful. I put the chicken right here. So everything when you eat it, when you present it to your guests, if you entertain at home or you present it to your guests, you present it like this. You put all of these wonderful thing put it right here. Look at that. So, this is going to be beautiful. In the meantime I also have, this is it. I also have wonton strips put it right around here. Look at look at. Look at this. The to give the color, texture contrast. And then also sesame seed. Look at that. So there's a lot of elements, very, very simple. Then after this is done, you know what you can do? We're going to put, prepare a special dressing, very refreshing. You use Jinjiang vinegar or balsamic vinegar and put it right here. Okay, vinegar. Beautiful and high number of rice vinegar. You can use rice vinegar if you don't have, this is rice vinegar. Okay, give a little touch. And then a tiny bit of honey. Look at that, I use Huai honey, is very healthy. Huai honey, okay, then a tiny bit sesame seed oil, and also tiny bit of chili oil, wow this will give the little kick. And if you want, if you don't have chili oil, tiny bit of white pepper, okay, and a tiny bit of extra sesame seed and then this is how you do it. You can whisk this.

Now normally you will do it like this. But I want to show you a very easy way to do and you can do it ahead of time and you can put in the fridge. You put this in a little container, porous container like this. And then also I put a tiny bit of oil. Now I use olive oil. This is something you can buy in This is where you call the camellia TC oil. You know why I use it? Because it's loaded with vitamin A and zero cholesterol and antioxidant loaded with antioxidants. I put this in here. And also I use this for stir fry too, you know why? Because this one has a very high smoking point. I don't want to waste this time, I put it all over here okay, instead of whisking, you go like this. Look at that. It's all emulsified. My responsibility to my friends and my students and my audience is show them how to use the best ingredient freshest ingredients and cook a healthy dish, okay. When this is nice and done, look at that, I shake it is all emulsified, all emulsified. Very, very simple. Then you pull in a fridge, that's how we do it, okay? Then I open it up. I'll show you. I opened this up. And then I put this, okay, that's it. I put this, this is beautiful, emulsified. This is wonderful grandma Yan's fruit, chicken salad. It is so beautiful. And it's so easy to make, everybody can do it, okay. So anybody have any question? I assume everybody have or some of you have question. This is dish number one. This is a fruit and iceberg lettuce, a lot of wonderful ingredient. Anybody have any questions so far?

Martin - Yes, that is really beautiful. And first of all, thank you so much for your beautiful comments about First Republic and we love our partnership with you. You've been a great, you are a great consultant for our Eagle Cafe and Walker really loves working with you. So thank you so much.

Martin - My pleasure, my pleasure.

Valerie Ulrich - A question about, how do you poach the chicken?

Martin - Okay, in order to make the poached chicken tasty, what I do is, I actually put a tiny bit onion salt, and a tiny bit of wine and the kind of white pepper and a few slice of ginger and some fresh garlic and some green onion. And when I poach it, the fusion of all these wonderful aroma infuse into the water, the boiling water. So I turned it down, once it bring to a boil, I put the chicken, I turn it down to medium low, let it cook very slowly. Let that flavor of the infused flavor in the broth, infuse into the chicken. So the chicken itself is already very flavorful. So press this, when you eat you just toss them in. And in Singapore and Malaysia they call . You can actually 10 people, each person, each guess use a chopstick, toss it out, toss it out, we raise, raise it up, raise it up. That's like raise up your business. Raise it up, your career, raise up and your grade for children. Your grade raise it up, so there's actually a lot of symbolic meaning. So this is a dish everybody can cook at home. And it's very easy, wonderful. And it's wonderful, easy and also healthy. That's the reason why this is number one grandma Yan favorite fruit, Chinese chicken salad, presented to you, okay. And then in the meantime, yes.

Valerie - A lot of people have asked, what kind of oil did you use, they didn't catch that type of oil.

Martin - This is actually very unique. Now you can use olive oil, particularly for salad dressing. And I use this oil not only for salad dressing but I also use it for stir fry. Because when you use stir fry, you use high temperature in short time, most of the olive oil and most of the oil tend to smoke. It breaks down. This one has the highest smoking point, 485 degrees Fahrenheit, that means is 252 degree centigrade and is 100% organic and very healthy, high level vitamin A, you know, beta carotene and also no cholesterol and loaded with antioxidants. That's the reason why you always use the best ingredient. Okay, so this is beautiful. And it's done. Any other question, I'm going to ask.

Valerie - A lot of people are asking about the recipes and we have included them when they registered but we will also include the details of them with a follow up email that we will be sending and they will be posted on the website when we have the recording. So everybody will be seeing that very, very specific ingredients of how you what you purchase, how much and how you make it step by step.

Martin - Yep. So everything I do is very simple. My slogan is always, if Yan can cook so can you. Okay, so now the other thing is, in a Chinese kitchen, the most important thing is not only the wok, but actually the knife. Let me show you. When you hold on a Chinese chef's knife, will show you the difference of a French chef knife and a Chinese chef knife. The French chef knife is a bit longer, about the same weight, people always thought that this is very heavy. Now look at this. This is a French chef knife, with my name, look at that, Martin Yan, with my name. This is a French chef knife and this is a Chinese chef knife. The difference is, is shorter. Okay, why though? Why it's important to be, to have a wider chef knife? Because this one is also pointed, a little bit tricky when you chop. So very little bit dangerous, okay. And also you cannot use this as a spatula, but I use this as a spatula too because it's wider. And how do you like this, okay, three finger and you put it right here, you see. And a sharp knife is a safe knife. I will show you how sharp this knife is, okay? Here, I have a piece of paper. And I'll show you how sharp this is. Okay, one. This is how sharp the knife is. A sharp knife, why a sharp knife? You ask any chef, you ask Thomas Keller my good friend French . A sharp knife is because you do not have a force. You know it doesn't slip as easily. To put to test a true sharp knife is, you see this is the knife. Okay, now look at this knife. Look at that. Look at all of these. Look at all of these. I am just cutting this up into, look at that, isn't amazing, okay? Now this is not even the true tests.

The true tests have a sharp knife is, you can do paper cutting, look at that. One, two, three, four, five, six, seven, eight, eight is a pull up number in Asia. Eight means prosperity, wealth and good fortune. That's why the Chinese always buy houses, 888 or 168. Now let me show you how sharp this is. Look at this. ah, look at that. This is how sharp this knife is. When the knife is sharp, you can enjoy cooking. That's reason why I love to cook for over 45 years on television and public television. Okay, now look at this. How do you keep the knife sharp, very simple. Most people have one of these , okay, this is a sharpening steel but this is round. And this is steel. When you sharpen it you go a smaller angle. The French shape knife you use a slightly bigger angle like this because the baffle, that means this is what they call the baffle. French chef knife the baffle looks like this, Chinese chef's knife the baffle looks like this, okay. So you sharpen it and it's slightly bigger angle about 18 to 21 degrees, one, two, this is how to do it, okay. But for Chinese chef knife we do a 15 degree. They're slightly smaller. One, two, three. And it's very sharp. And then when this is sharp enough, then you can cut it and if the knife is very, very dope, just in case, sharpening stone. Okay, sharp always. You go to ask any sushi shop they have a sharpening stone like this. This is the course, this is the fine and then you go like this. you go one, two, three, four, five or you can go one, two, three and then you turn around one, two, three and then after that, you turn the fine side. This is ceramic actually one, two, three and then one, two, three and then it's so sharp, you can keep it. But let me show you. I have the . This is the diamond sharpening steel. Unlike the regular sharpening steel which is round. This is flat, look at that. This is flat and with diamond. So when you sharpen this, you're basically not really sharpening even though because sharpening steel, you're not sharpening it, Is called honing it, realign your edge. This is diamond.

You can literally sharpen this knife. Hear the sound. okay. start it diamond. So I have in the last five, 10 years, designed a tool knife. One is a smaller one for our lady friends, lady chef cook, slightly smaller hand small easel. And then I also have a design one like this. Look at that, this is this one right here. Same design but a little bit different, a little bigger and if you're interested in having more recipe and get one of these which is not available in retail store. We'll be happy to take care of you and First Republic and put some of the information. And also for more information right here, so you can order from us. Okay, we'll offer your 55 to 56% of, because your good friend of First Republic. I am good friend with First Republic. So that's reason why. Now the next stage I'm going to show you is dumpling. We have a dumpling tea, dim sum and more. You know why I decided to do this? Because every Friday when I used to work with Chef Walker and all that the kitchen team in Eagle Cafe, sometimes on Thursday or Friday, we have dim sum day dim sum mean, dim means torn, sum is your heart, your heart's delight, okay. Dim sum, I want this. You go to Chinese restaurant, they have hundreds of different kinds of dim sum, you go to Singapore and Malaysia, you go to Hong Kong and Taipei, you go the dim sum restaurant, they push the cart around, so you got all kind of dim sum. And I'm going to show you a few things. First, I want to show you your favorite because sometimes we have hogao and we have shumai you have dumpling. And I'm going to show you how to make this dim sum. This is pot sticker. This is pot sticker.

I'm going to show you how to make a pot sticker and I'll show you how easy to make pot sticker, okay. First of all, you get the dumpling wrapper. I want to show you the different wrapper. One is what actually called pot sticker wrapper. Okay, dumpling wrapper, pot sticker wrapper, another wonton wrapper. The difference is, this is round. Okay, the dough is a little thicker. And then the wonton wrapper is, wonton wrapper, wonton wrapper. It is square. Okay, and it's thinner. So that's the difference. One is round and slightly thicker and one is thin and square. Okay, I'm going to show you how to do a few things. Then we can cook. Here I'm going to show you how to do several things. One, we're going to make pot sticker. We also make dumpling. Dumpling means boil it. You can either steam it or boil it or pan fry it. And I'm going to show you, show the ingredient, okay. We're going to do two different ones. Now this one without the chicken, a chicken salad well just done. Without the chicken is a vegetarian salad, okay, for those vegan and people love it, but even the dumpling, the pot sticker, I can also make it vegan or vegetarian. You know why? Here's an example. Traditionally, you have ground beef, ground chicken, ground beef, ground lamb or ground pork doesn't matter. And then you put cabbage. This is napa cabbage. I chopped this all up. I salted it, I squeeze the water out. And then you'll have this. And I put the cabbage right here. And then I also have shiitake mushroom. The whole shiitake mushroom, I'll show you shiitake mushroom. Okay, and then this is chopped shiitake mushroom. And if you happen to have chai, this is chai. This is yellow Chai. And available in Chinese store, but you do not have to use this. You can use regular chai. And then I put a tiny bit of in here, okay. Now full vegetarian feeling.

This is the feeling that I'll be using which is right here. Mix them all this up. You will have this right here. This is the final mixture of salted cabbage, chai, mushroom, okay. And this is traditional. a tiny bit of it right here. Now this is vegan. Let me show you. This mushroom, let me show them the mushroom with the container with a mushroom over there. Have a container of mushroom, braised mushrooms that I have. Okay, right here I chopped the mushroom up. I cooked the mushroom, butter mushroom, dried mushroom, and I will show you how it looks, okay. This is fresh mushroom. This is dehydrated mushroom. Shiitake mushroom. Eat more mushroom is good for you. This is basically fungus. Japan, Korean and Chinese they eat a lot of mushroom. Mushroom is really good a lot of antioxidant. Now I cooked the mushroom in a sauce like this, look at that, I'll show you. I cooked them in about half an hour. Simmer for half an hour so they're nice and moist. Okay, they're nice and moist. And then I will show you juice. I also put a tiny bit of juice right here. Okay, that's it. So that's what I want to show you is, I started with this giant mushroom or fresh mushroom, I cooked them and then I will mince it. I pressed it. I press it and I go, okay. And I chopped them all up. I chopped them all up, look at that. Just like Chef Thomas Killer would. . Yeah, all chopped up. So this way I put it right over here. This is going to be delicious. This is vegetarian. Now if you don't have time to do this, that's another vegetarian. You know what this is?

Everybody knows tofu, right? Bean curd makes from soybean which is vegetarian. This is you can buy them. Five flavor dried press bean curd, okay. Inside there looks like this. It looks like this, a soy sauce but when you cut it up, it looks like this. Cut it up, looks like this. Look at that. This is another thing that you can do. So if you are vegetarian, by all means, only use ingredient that is vegan, or is chop this up. Always put my knife against my knuckle and never raise my knuckle, okay. The knife is so important because in Asian cooking in general, whether you cook Chinese, Korean, Japanese, Singaporean food, knife, sharp it up, okay? When I have time, I travel all over Asia. And the two stops that always make Hong Kong and Singapore, you know why? Food, took me there. Food that's exciting. And then you got to go. And next time, maybe you can join me and my good friend, Emily from Singapore to go to Singapore to have a culinary and cultural tour. Okay, now when this is all nice and done, we'll show you how to fold it, okay. Now we show you all the ingredients. When you buy this, you can actually save it in the cabinet on for up to a couple years up to three years. Now in the meantime, I'm going to show you how to do it. I have a tiny bit of water, okay. We'll show you how to fold it and put it together. In the meantime, we will boil the wonton which is vegetarian. Put the wonton right here I bring this to a boil, this for dumpling, okay. That means you can serve it by steaming, poaching. Put a tiny bit, I put a tiny bit of wine. I soy sauce to flavor it. Okay, I use very unique soy sauce, I'll show you too. And I'll stir this a little bit and cook this and we will serve in a special broth, okay, this is a special broth that I have, a vegetarian broth.

The feeling is, vegetables I use mushroom and carrot and onion and green onion to cook this. We bring this to a boil. We serve it in this beautiful bowl and this is one, show you how to make it, okay, very simple. Here, I'm going to show you how to wonton, okay. Very thin, square, okay. And this is definitely okay, turn it down. This is vegetarian, this is vegetarian, okay, vegetarian wonton, vegetarian wonton, very, very tasty. Again, a tiny bit of water here, tiny bit of a water here. And then you fold it. You fold it in like this, okay, fold it, fold it in. Triangle, you press this. You press this, press this. And then you have a triangle. This is actually a wonton, too, okay? But you want to make it interesting, more traditional. I put the tiny bit of water at this end and this tip and I twist this okay, I twist this and this is wonton. Okay, and I boiled this vegetarian wonton. Now this how you make wonton. You can do the same thing with the leaf feeling. So you have vegetarian feeling, if you're vegetarian vegan, do me a favor using this, okay. And then I must be popular. Everybody's calling me. I can't believe it. I said don't call me I'll call you. But they don't listen, that's a problem. Now this is for me, from wonton, how to make wonton, this 45. Okay, if you do it 45 you put it a corner, and put less you do it at this angle, okay? That means you have a lot less meat and more dough. And then you do the same thing. This is for deep fry wonton. Okay, look at that. Look at the difference. This is for deep fry wonton, right hear. So you can boil wonton, deep fry wonton, you can do all kinds of things. Anybody have any questions so far?

Valerie - Yes, they would like to know if you could mention the brand of the wonton, again the

Martin - Wonton wrapper. Let me show them the brand of the wonton wrapper. You can go to the Chinese store and buy all kinds of wonton wrapper, they have about three or four whether New York or Chicago or Orlando. This is one of them. This is Ming Hing from Los Angeles, okay. And then this is another company in Northern California. This is, you go to Chinatown. You don't have to go to China, you go to any supermarket, you can buy wonton wrappers or spring roll wrapper, whatever is available. By all means, do it, don't worry, okay. Now when this is all nice and done, I also put a tiny but to make it more interesting, I put some chopped mushroom inside. Look at that. So beautiful. Okay, and then I would serve these wonton. Now look at this, this is the wonton with broth. This is beautiful dumpling. Look at that. This is one of the way we will serve the dumplings. Look how beautiful this is. So things you go to Chinese restaurant always wonton soup. That's my version of the wonton soup. You want to make it nice and interesting. I chop up some cilantro. I put some cilantro. I put it right on top, look at that. And then I put a tiny bit of flour, edible flour right here. Look at that. This is the dumpling. Okay, now we'll show you how to make the regular pot sticker. Everybody look very, very simple. Okay, I want to show you. Here you have right nice, round circular wrapper, lightly thicker, thicker than you can tell. This is very, very thin, look at how thin this is, very, very thin layer. This is a thin wonton wrapper right here, okay? Look at that, very, very thin wrapper. And this is much thicker twice as thick.

That's the difference, okay, so everybody know the difference between the pot sticker wrapper and this wrapper. And then I need a, I put a tiny bit of water here, look at that. I want you to learn how to do this, okay. I put water around here, right over here, you can see that. And then I put these already merrily, I put salt and pepper and tiny bit of onion salt, and garlic salt. And all these ingredients, a tiny bit of wine, a tiny bit of sesame salad corn stock, and I put this right here, I want to show you how to do this so everybody can learn how to do it. Now I put about one heaping teaspoon, and I fold it with my left hand. And I use my right hand. I snapped this, okay, look at that. Then I use my left finger, push look at that, I folded and I press, and I push, folded and I press, push, fold it, press. See, look at that. Now you have a beautiful, wonderful looking pot sticker like this. And you see that? So let me show you another one. why I'm doing this. Anybody else have any question? You can actually freeze this wrapper. When you buy them you do not use some all up, cover this up. Wrap it up, put in the freezer, okay. do it one more so everybody can see. Put the water around this circle, okay, on the outer circle, then you use this. Look at that. And then you put this right here. There it is. And then you use your left hand hold on to this, your right hand, snap, okay, and you push, snap, push, snap, can you see that? Push, snap, push, snap, push, snap, push, snap. Now you have another wonderful looking pot sticker. So look at this. I have done all of these and I lined them all up like that. That's the pot sticker, okay. For this one, we're going to freeze them for different. We'll put in a fridge, I can turn this, I can make a meatball out of these and put in the soup. Now look at this. I hold on to this. I hold on to this. I can make a meatball out of this, look at that. I can put it in meatball, put some napa cabbage, I have meatball napa cabbage soup. You can create all your things, okay. In the meantime, anybody else have any questions so far?

Valerie - Yes. We have questions about the mushrooms. So the first question is, what were the mushrooms cooked in and what sauce did you use?

Martin - I cooked the mushroom in soy sauce, touch a tiny bit of sugar and a tiny bit ginger and garlic and wine and broth. Just water and bring it to pour and let it reduce let it simmer. So all these flavor from the seasoning permeate inside, okay. Oh, I forgot to tell you. When I do the mushroom one, you know what I did? I add a tiny bit of truffle oil. Look at that. Why truffle? I sprinkle about a quarter of a teaspoon of white truffle oil in my mushroom, puree mushroom or chopped mushroom. So it's a truffle flavor shiitake mushroom. That's how wonderful. That means in a true sense, when you cook, you can do anything you want. Is it true, okay. Now pot sticker, show you how to cook pot sticker. I turn this frying pan and I get a lid. This is the lid. Complete right on top, okay I'm going to show you how easy it is. You put a tiny bit of oil, I use high smoking camellia TC oil. Now you can use any oil. But if you pan fry something, don't use olive oil. Olive oil is the smoking point, very, very low, okay. You don't want to ruin your olive oil. And I use this, look at that. My frying pan is very hot but it's not smoking, because it's very, very hot. And then I put this pot sticker, flat. It's all flat and lay it right on top. Everything has to be nicely . I go one, two, three, four, five, six, seven, and eight, always eight piece is good luck. Because I wish you good luck. You know you entrust the First Republic Bank. you put all your assets, all your money in First Republic and we have the opportunity to take good care of you. That's reason why I wish you all good luck and good fortune. That's why I make eight pot sticker for you. That look good?

Valerie - Thank you, that's very nice. Chef that other question about the mushrooms. Do you hydrate the dried mushrooms before you cook them in the sauce or while cooking in the sauce?

Martin - You can slightly rinse it first, Now I can fire this, now look at that beautiful. Look at that nice and golden brown. Look at that. Then I finish cooking. I steaming it. This is how you do pot sticker, okay? You'll pan fry a little bit. And you'll finish it by steaming it when most of the water is out, the pot sticker is perfectly cooked and it crispy on the bottom. And there's moist juicy and succulent and delicious inside. Okay, now talking about dumpling and dim sum. When I say dim sum and more, what did I mean? Because I want to show you. I remember filming months ago, no, actually two years ago before the pandemic, I would visit Eagle Cafe quite frequently and work with the chef, and they're so talented and they're so good. Always give you the very best. And then this is the Shanghai dumpling. This is Shanghai dumpling right here. I pan fried the Shanghai dumpling. Look at that, I pan fry the Shanghai dumpling, okay. And then I will put some shiitake mushroom, real shiitake with some chili and put it all together. And then I serve with a special sauce, look it. Wow, look at this, this is the sauce, okay. And then I also want to use a tiny bit of chili oil. Because I love chili oil so I use chili oil and serve it. Also look at that, this is hot Shanghai style, look at that. Look at this. This is hot, okay, so give you a little cake. Now this, this is dumpling. Shumai and hogao and I also do it like this. So this is dim sum and some more, okay. Look at that, wow, this is dim sum and some more. And this is the dumpling banquet. That's what I'm saying, okay. This and this and this.

Everybody can do it at home. You know we do that all the time at that Eagle Cafe. Now I'm going to show everybody this is basically ready. Almost ready. So when it's almost ready, you can see, when it's cooked, it looks like this. I turn it on, okay, I turned it on and make sure this is beautifully done. Nothing get burned, nothing gets stuck, okay. In the meantime, I'm going to show, get ready to show you how to do another dish. How does that sound? Anybody have any more question? Now look at that, this is almost done. When the water is reduced, this is ready to go, okay. In the meantime, we will show you how to do the other dish which is also very healthy and delicious, vegetarian. Look at this. pepper. I'll show you the ingredients. I have celery, carrot, squash, baby zucchini. There's okra and shiitake mushroom. And also I have some left over, this I don't want to throw this away, that means , you can throw things whatever way and also baby mushroom like this. This is like a baby oyster mushroom and this is the dry mushroom and wood ear, cow ear, this is very good. Naturally, naturally thins your blood. And this is purple onion. I cut the onion at an angle, look at that. That's why a knife is so functional. Now, I'll show you why I like this knife, okay, because when I finished cutting this, I will transfer this from here to here, look at that because spatula and then we'll show you how easy it is to do this. Look at that, look at that. And done. And then I cut, and then I go, one, two, three, four and put it all together. So this way they give you all the ingredients. Now in the meantime, I'm going to show you our I think our, I think is done here, amazing.

Look at that, beautiful, we're going to serve these. In the meantime we heat this up and cut this, squash in half. This is the squash. I cut in half like this, okay, beautiful. With a nice shape, okay. And baby zucchini also cut it in half. So this is extra because originally my recipe we don't have this. You know why I put this in? Because it's fresh, seasonal. You eat with the season, you eat with the freshest, okay. So it takes longer to cook and then you put it in. Then I will show you how to crush ginger and garlic with my knife, okay. Here is a piece of ginger. I crushed the ginger, look at that. I pressed the ginger like this, look at that. Done. That's how wonderful this is. Garlic the same, you know garlic the same, okay. Garlic is the same. You press this and the whole thing comes out like this. Look at that. Already, everything is done. And I crushed the garlic like this, look at it. I put it over here garlic. Now I have garlic and ginger. That's how functional this knife is, okay. That is amazing. When this is nice and done, we put things that takes longer to cook in first, okay. Squash takes longer to cook. Carrot takes longer to cook. Onions takes longer to cook, put it here. And then the rest doesn't take too long to cook, then you don't put it in too early. So that's how you cook Asian stir fry, okay. And I go, look at that. And then I put a tiny bit of broth, okay, a tiny bit of broth if you don't use wine. If we use wine put a tiny bit of wine, okay. And then let it, look at that. Look how beautiful. Like this itself is a wonderful dish, okay. And then almost ready, you put the okra, you put the shiitake mushroom, you put these all over here, all of these, put it right over here. And this is so colorful and so healthy. And then you can literally cover this up, okay, cover this up look at that, you'll cover this up, and then you get ready to sauce. I have some broth, sesame seed oil and broth, tiny bit of a sugar, okay, a tiny bit of oyster sauce. Is it, oyster sauce, okay? Oyster sauce. Anybody else have any questions so far? And then soy sauce. That's the sauce we use, okay. Now, I do not use oyster sauce. I use actually this vegetarian and you have never seen this before. Vegetarian soy sauce. Vegetarian stir fried mushroom sauce, this is healthy, because it is vegetarian, okay.

We will put this in, vegetarian sauce, So instead of using regular oyster sauce, we use the kind of sauce, okay So that's the reason why we want to make sure, look at that. It doesn't take too long to cook. This is basically ready. Look how beautiful. Wow, look at that. Look at this. And then I taken away the vegetarian seasoning mix. Oh, this is going to be so beautiful. Never overcook. Now, there's another traditional Chinese trick. How to thicken your dish. Use one portion of cornstarch, one portion of cornstarch to three portions of water. Look at that. Oh, then I will pause these. Look at how I do it. I put it right in the middle where the liquid is, I move them around, move them around. And then I don't want to overcook them, okay. Final touch, tiny bit of extra wine, okay. Look at that. This is so colorful. And this is so healthy. I guarantee you, you're going to love it. We're going to have this here. And I'm going to show you how beautiful this dish is. This is a stephi vegetarian ring bowl vegetable. And this is so colorful, everybody can do it. And this is another dish I have just present. Now, let us show you the pot sticker. This is the pot sticker. I will have a tone here. Beautiful. One and two and three and four and five, okay, no four, four is a bad luck number in Chinese, okay. And then we'll put the sauce. We'll put the sauce right here. And this is the vinegar chili sauce, okay. And that is vinegar chili sauce. I will show you the ingredient for this. You have vinegar, soy sauce, sesame seed oil, and chili, okay, and that's all the source right here. And then we want to make sure this is so beautiful. And this is so beautiful. And look at that all from my garden.

This is the dumpling that I have just presented to you. And then this is the vegetarian. In the meantime, anybody have any question? If you don't have any questions, I'm going to show you how to pull the chicken with my knife.

Valerie - We have a few questions and we'd love to know how you did burn that chicken in 18 seconds. So what is your favorite soy sauce and your favorite chili sauce, so they're two questions.

Martin - Okay, the chili sauce that I use is the chili sauce. I want to show you the chili sauce that I use is available in all the supermarket, is the Lee Kum Kee Chili Garlic Sauce or Sriracha, and you can buy them most of the market, okay It's made in Los Angeles this one is also made by Lee Kum Kee is available. And for chili oil, I use this chili oil, red chili oil, okay. For soy sauce, I will show you two soy sauce. One, don't buy the cheap, inexpensive, fermented soy sauce. It got to be naturally fermented, double fermented soy sauce, double fermented soy sauce available in most supermarkets, okay, double fermented. Now I will show you something. This is the most expensive soy sauce that you can find in the market, available on This is double fermented first extraction soy sauce and this beautiful ceramic bottle in this box like this, available in Most of the soy sauce in the market is about out of 75 to 275 and the double fermented soy sauce is about 375. This,, $24, tax included. The most expensive soy sauce, okay. Double fermented first extraction because we don't use soy sauce that much. So if I were you, I'd buy the best soy sauce. Now I'm going to show you how to use my Chinese chef knife, to burn a chicken in 18 seconds, okay. This is so functional. I use this for chopping, cutting, slicing, burning chicken, transferring, tenderizing, all in one. Now, when I say three, two, one, you time it, okay? Three, two, and one, one cut, another cut, turn the other side. on one cut along the back, this is joint chicken breast, push this, hold, comes out like that, hold on to this, comes off like that. And the on this side, comes out like that, turn around this side, this joint, chicken breast, comes up, push like that, hold the chicken breast comes out like that, comes up like that. How many seconds?

Valerie - Wow.

Martin - Are you impressed?

Valerie - Yes, very.

Martin - This is 4.98 a pound, 4.99 a pound, you can do it by yourself. Now also give you another example, how easy is to remove a chicken breast or the breast from this chicken, okay, one, two, and three. And the whole thing comes out like this, okay? Very, very fast like this. And then I want to show you how to make a drum stick out of these. Because this is all in my cookbook in the, okay, you can make a drum stick out of these, okay. You can also make a drum stick out of these, let me show you. Right at this is the joint one cut. And then you hold on to this, you push this, both bones comes out like that. You remove the little piece of bone like that, and then you remove the wingtip like that. Then you have a drumstick like that , okay. So today, I have presented to you three of the dishes that everybody can cook at home. When you finish this, you put your knife like this, never put your knife like this, put , and then you cover this up like this. So this way they know that there's a knife here, then you don't touch it. And then you take it over there and you clean it up. So today I have show you, let's refresh the memory. My version of the chicken salad, okay. Look at all these wonderful things. And then we can actually put more sesame seed right on top, okay. Then when you eat it, you toss it around with a beautiful healthy dressing, okay, with a lot of fruits. So this is very healthy, a lot healthier than that chicken salad you have ever taste.

And then of course the second dish I have talked about is dumpling . You have that dim sum and more. Use left over dim sum to create your own appetizer at home, okay, after you left, if you have any left over dim sum put in the fridge, put in the freezer. Then when you're ready, you create something so beautiful. Look at that. Look at how beautiful this is. Look at that, okay. Look at how beautiful this is. This is dim sum. Then of course, wonton vegetarian, wonton. And then pot sticker I have just created. And then of course finally is this beautiful dish. Now I do it this way so everybody can see better. This is the dumpling. This is the dish and then this is what I have created for you. So in less than an hour, we have created a feast for you to feats your eyes, to feast your palate and to feast your family and friends. And most important, remember, we are all friends and clients and partners of First Republic Bank. Anybody have any more questions, please ask?

Valerie - Yes, thank you again, for everything that you have shared with us. It's been very, very interesting. And we've learned a lot. And we just thank you so much for your time today. And this great cooking demonstration and everything looks so delicious. And I know that everybody's going to be excited to try these at home. And we want to thank all of our attendees for joining us today. And to remind you that this was recorded, and the recording will be available on our website toward the end of the week. So you'll be able to refresh your memory from this experience. And then we will be sending up an email with the recipes and the instructions, as well as a link to the chef's website so that you could purchase these discounted culinary items, including his famous knife and his cookbooks and gift sets. And we're just asking you to invite, we invite you to look at our website for a schedule of upcoming webinars. Chef, we do have a couple more questions, and one is about your cookware. What brand is that? Is that a special wok that you use?

Martin - Oh, this one, Yeah, this one is actually you can find at all department stores. Bloomingdale's, Macy's, Costco, is called Circulon cookware, Circulon or anolon. This is a stir fry pan nonstick. So you can use minimum amount of oil, okay? That's really, really good. You can buy them in most of the supermarket. It's called anolon or circulon, okay?

Valerie - Great. Another question is, how long can the pot stickers be frozen?

Martin - In fact, a lot of restaurant they make the pot sticker way ahead of time, and you put in a freezer. You can actually go to some pot sticker restaurant or dumpling restaurant and buy frozen pot sticker, frozen dumplings and take it home and you do it yourself. So that means when I fold all of these, you'll stack them up and put one layer of a pot sticker. don't stack them all up, put one layer and then put another cookie sheet or whatever. A parchment paper and put another layer right on top and then freeze them. Then whenever you need you take out whatever you want. Six, depends on how many people. Each person should. Each meal can have about maybe six or eight pieces, okay, so you have four people, you have four people, 32 pieces, but everybody will be happy.

Valerie - four is an unlucky number. We don't want four.

Martin - Yeah but four times. When I say four people, forget about four people. We got to have five people or six people to eat. Stay away from four people, okay? If you have four, if you're a couple, two children, do me a favor. Try to make another children, another little kids, then you're can have five people rather than four, okay. I mean this is my advice. having four in a family, hey, how about eight in a family?

Valerie - Chef, you have been so much fun and entertaining. And we all miss M.Y. China. So a lot of people are asking, is it possible that you will be bringing that back? And if so, .

Martin - Yeah, yeah. Yeah, in fact, a lot of people ask about that. And we are actually actively looking for a ground location with a lot of outdoor dining. And so it's easier for people to park and sit outside and also take out. The problem we have is very hard to do take out and no outdoor dining. So we got kind of stuck. But we're actively looking at it and we have a lot of requests, a lot of questions, a lot of hey, when we're going to open the M.Y. China again. We'll get M.Y. China right here, okay. China.

Valerie - Oh, that's the best, the best the best. Well, we are looking forward to finding you where ever you end up and I wanted to let you know that you would not believe how many people watching today, love your cooking show, have watched you for years. They talk about their parents watching you and you're just an icon. So thank you so much for being with us. And thank you for being such a great client friend of First Republic, thank you.

Martin - Yeah, I always said that, you know, if you love what you do, if you're passionate about what you do, you don't have to work a day of your life. I'm having a good time I enjoy it. And I love to share my love and passion with all of you. Everybody around the world, particularly our good friends for First Republic. For all the recipe or more recipe or cooking tips or any of this information, you can check it out, okay. Then hopefully we'll get over another time to meet again, and to share my passion with all of you, friends and clients of First Republic.

Valerie - Thank you so much, Chef. And have a wonderful afternoon and all the best, stay well.

Martin - Goodbye, see you soon. See you in Eagle Cafe, one day.

Valerie - See you in Eagle Cafe. Looking forward to it.

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