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Planning meals and meal prep are a lifesaver for busy schedules or for staying on track with nutrition. Martin Yan shows us some of his foolproof "cook now, eat later" recipes, including red cooked lamb (or red cooked chicken) (1:26), steamed chicken with garlic sauce (12:36), and Hainan curry chicken (16:35). Martin also takes time to introduce us to some of his favorite cleavers and knives and chopping techniques so we can practice our knife skills like a boss. (9:55)
Yan Can Cook | KQED
Season 3, Episode 15, 1989
#MartinYanMondays #mealprep #yancancook
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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.
See what Martin is up to now on his website: yancancook.com/home/
Discover more fun with food on KQED: www.kqed.org/food