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| • | Edible Queens Presents Asian Feastival on Labor Day Monday, 9/6 in Flushing, Queens
| | • | Multimedia-Photos and Video: Disney's The Lion King Las Vegas- In the Makeup Chair with Thom Sesma
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| | • | Alfred Preisser and Tracy Jack's BLACK NATIVITY NOW Set for Limited Off-Broadway Run at St. Clement's, 12/3/10-1/2/11
| | • | Leviathan Lab's Production of Twelfth Night set for 11/2-11/14 run at The ArcLight Theatre in NY
| | • | Photo Preview: Jeff Cohen's The Man Who Ate Michael Rockefeller, directed by Alfred Preisser
| | • | Multimedia: Photos and video of Leviathan Lab's reading of Christine Toy Johnson's Adventures of a Faux Designer Handbag
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| | • | Dog Run Rep presents the world premiere of Jeff Cohen's The Man Who Ate Michael Rockefeller at the West End Theatre in New York, 9/10-10/3
| | • | Norman Y. Mineta: A Boy from San Jose by E. Samantha Cheng, screens at National Portrait Gallery
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Chef Martin Yan
Favorite Quote:
If Yan Can Cook, so can you! Bio:
Chef Martin Yan, host of TV's Emmy award winning show Yan Can Cook is the most widely viewed Chinese Chef in the world. |
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Chinese
Makes 12 rolls
INGREDIENTS
4 dried bean curd sheets, each about 7 by 21 inches
2 dried black mushrooms
1 tablespoon dried shrimp
1/4 pound boneless, skinless chicken
2 ounces Chinese sausage (optional)
4 tablespoons cooking oil
1 teaspoon minced garlic
1/4 cup finely diced carrot
1/4 cup frozen peas, thawed
1/4 cup chicken broth
1 tablespoon Chinese rice wine or dry sherry
1/4 teaspoon white pepper
1 tablespoon oyster-flavored sauce
2 teaspoons soy sauce
2 cups cooked glutinous rice or medium-grain rice
24 pieces green onion tops
Soy sauce
COOKING METHOD
GETTING READY
Soak bean curd sheets in warm water to cover for 30 minutes; drain and cut each sheet into three 7-inch squares.
In separate bowls, soak dried mushrooms and dried shrimp in warm water to cover until softened, about 20 minutes. Drain. Discard mushroom stems and finely dice caps. Chop dried shrimp. Cut chicken (and sausage) into 1/4-inch cubes.
Heat a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add garlic and stir-fry until fragrant, about 10 seconds. Add mushrooms and dried shrimp; stir-fry for 30 seconds. Add chicken, Chinese sausage, carrot, and peas; stir-fry for 30 seconds.
Add broth, wine, white pepper, oyster-flavored sauce, and 2 teaspoons soy sauce. Cook 3 to 4 minutes. Turn off heat and stir in rice. Let filling cool.
To make each roll, place a bean curd square on work surface with 1 corner facing you. Place 2 rounded tablespoons of filling across wrapper slightly above the corner. Fold corner over filling, then roll over once. Fold in left and right sides, then roll up completely to enclose filling. Tie roll about 1-1/2 inches from each end with a blanched green onion top. Flatten foll slightly with your hand.
COOKING
Place a wide frying pan over medium heat until hot. Add remaining 2 tablespoons oil. Place rolls in pan and cook until golden, about 3 minutes on each side. Remove and drain on paper towels.
Serve hot with soy sauce for dipping.
SOURCE: Martin Yan's Asia © 1997 / Martin Yan
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Monkey - 2010
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