The well-known restaurant owner begins her series by showing how to make two popular Chinese egg dishes at home: Egg Foo Yung (with celery, mushrooms and bean sprouts) and Egg Drop Soup (chicken broth with sherry, scallions and egg dropped in in the Chinese way). Joyce Chen takes the mystery out of Chinese cooking. She shows how to duplicate one of the most popular restaurant dishes in your own kitchen cooking eggs, celery, mushrooms, and bean sprouts together in the Chinese manner
How to prepare and serve these two essentials of any Chinese meal, demonstrated by Mrs. Chen. How to prepare and serve these two Chinese essentials. First how to make perfect plain boiled rice and fried rice in the Cantonese manner. Then the three most popular kinds of Chinese tea, Green tea, Black tea and Jasmine tea, how they are made and served the Chinese way; with flowers.
One of the most universally loved Chinese dishes carefully worked out to perfection by Joyce Chen. Her clear, detailed demonstration and accurate measurements present this dish at its very best. Chunks of meat or seafood are dipped in a delicate batter, deep fried, and served crisp and hot with a perfectly flavored sweet and sour sauce made beautiful with orange carrots, green peppers, and yellow pineapple chunks. Chen uses pork for this episode's dish.
"I-P' IN-KUO (soup In a Pot) and EGG DROP SOUP -- Joyce Chen divulges the secret of making good clear chicken broth from a whole fowl. Then, using either this home-made soup or canned chicken broth as a base, she prepares both the greatest and most common of Chinese soups. First Chen shows how to make an elegant Chinese soup by adding to a broth Virginia ham, cabbage, bamboo shoots, and black mushrooms. Then she demonstrates another soup that can be made from the stock: egg drop soup. This is pretty much as its name indicates: one drops beaten egg (or bits of it) into the hot broth. The soup can be dressed up with chopped scallion.
The authentic Chinese way to cook Western beef with Chinese vegetables like beef with broccoli, beef with green peppers, beef with fresh mushrooms, beef with pea pods, and beef with Chinese cabbage. Flank steak, cut in slices, and seasoned in a special way is cooked by the Quick-stir method with vegetables in just a few minutes.
A step-by-step demonstration of how to grow bean sprouts from mung beans at home in a few days, using ordinary flower pots. Then, how to use your harvest in a hot dish, Meat with Bean Sprouts, and also in a cold dish, Bean Sprout Salad with Egg Garnish.
"A famous Yang Chow casserole dish. Giant juicy tender pork meatballs, browned and simmered in a soy-sauce flavored slightly sweetened liquid, are placed in a casserole on top of sautéed cabbage. The whole thing is then cooked together and served with rice.
Joyce Chen concerns herself with the eating problems of people on diets. Without using sugar, oil, or starch, she shows how to prepare delicious Chinese dishes -- Bean Curd with Meat, Steamed Egg Soup, Celery Salad and Mushrooms with Bean Curd.
A delicious Northern Chinese food, common and beloved throughout the Far East. To make this dish, Joyce Chen has worked out an accurate and simple method. She shows the entire preparation; how to mix the dough and roll it; how to prepare the filling, how to fold Chiao-tzu and cook them in two different ways, boiled and pan-fried. Good to serve as appetizers, snacks, or even entire meals.
Joyce Chen explains the different schools of Chinese cooking. She also tells the true story of the world-famous Peking Duck, how they are specially bred and fed and uniquely prepared for cooking.
Mrs. Chen makes Peking Duck in an American kitchen with an American frozen duck. She prepares the duck for cooking and dries it, using an electric fan, to achieve that special characteristic crispness. She roasts the duck in a family oven; then demonstrates how to slice it and eat it with Mandarin pancakes, scallions and a special sauce.