Jacques Pepin visits Martin | Yan Can Cook | KQED

Jacques Pépin is a special guest on this episode of Yan Can Cook. Martin Yan opens the episode by making chicken with fragrant fruit sauce - "a well-rounded dish" featuring chicken and melon balls. Next he takes viewers to a seafood market where we have close encounters with crabs and a gooey duck in preparation for his next dish: stir-fried prawn with creamy sesame sauce (9:27), served with a side of triple mushroom soup (14:40).

Who better to discuss the French influence of Martin's mushroom soup than legendary chef and television host, Jacques Pépin (15:50)? Together, the two chefs prepare a mouth-watering stuffed chicken ballotine. While Jacques artfully debones a chicken by hand, Martin makes a stuffing with green onions, water chestnuts, shiitake mushrooms, and spices. The two friends talk about the convergence of Chinese and French culture as they create a masterful meal.

Yan Can Cook, Episode 302, 1988.
Subscribe to watch a newly released classic episode of Yan Can Cook every Monday: https://bit.ly/34sLhV6
#MartinYanMondays #chicken #recipe

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: https://yancancook.com/home/
Discover more recipes on KQED: https://www.kqed.org/food