Martin Yan experiments with fusion cuisine, cross-pollinating dishes from different cultures to create a wonderful medley of flavors. He kicks off the episode with Beijing Pizza (1:03), substituting hoisin sauce for tomato and incorporating toppings like lap cheong (Chinese sausage) and a variety of mushrooms. Next, he shows us the best way to debone a whole chicken in preparation for a Spanish-inspired chicken paella (8:41). He wraps up the episode with a tasty layered fruit dessert called a trifle (21:02).

Yan Can Cook
Season 3, Episode 12, 1988
#MartinYanMondays #Chinesecooking #recipes
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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.

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