April 25, 2024

Recreate Martin Yan's Famous Recipes on Induction

On April 22^nd, 2024 Martin Yan partnered with BayREN and the County of Santa Clara do demonstrate how to cook on an induction cooktop. Find the recipes below:

Honey-Glazed Lemon Chicken

Makes 4 servings

Ingredients

4 boneless, skinless chicken breast halves
Cooking oil for deep-frying

Marinade

Ingredients for Marinade
2 tablespoons	Oyster flavored sauce
2 teaspoons	Cornstarch

Sauce

Ingredients for Sauce
1/3 cup	Lemon Juice
1/4 cup	Honey or 2 tablespoons packed brown sugar
2 tablespoons	Chicken broth
2 teaspoons	Soy sauce
1/4 teaspoons	Salt
1 teaspoon	Lemon zest
2 teaspoons	Cornstarch dissolved in 2 tablespoons of water
1/2 cup	Cornstarch for dry coating
1	Egg, lightly beaten
1 cup	Panko (Japanese-style bread crumbs)
1/2 cup	Diced Honeydew Melon
1/2 cup	Diced Cantaloupe

Instructions

Place chicken pieces between 2 sheets of plastic wrap and pound lightly with flat side of a mallet until about ¼-inch thick. Combine marinade ingredients in a bowl. Add chicken and stir to coat. Let stand for 10 minutes. Combine sauce ingredients in a saucepan; set aside.
Heat oil in a wok to 350°F. Coat chicken in cornstarch; shake to remove excess. Dip into egg, drain briefly, then coat with panko. Deep-fry chicken, turning once, and cook until golden brown, 3 to 4 minutes on each side. Remove and drain on paper towels.
Heat sauce over medium heat and cook, stirring, until sauce boils and thickens. Add honeydew melon and cantaloupe; cook until heated through.
To serve, cut chicken into bite-size pieces, arrange on a plate, and pour sauce over the top.

Spring Rainbow Vegetable Saute

Makes 4 - 6 servings

Seasonings

1/4 cup	Vegetable Stock or water
2 Tablespoons	Soy sauce
1 Tablespoon	Vegetarian oyster-flavored (or stir-fry) sauce
1/2 Tablespoon	Fermented bean curd (optional)
1 Teaspoon	Sesame Oil

Ingredients

Main Ingredients
2 Tablespoons	Cooking Oil
2 Slices	Ginger, minced
2 Cloves	Garlic, minced
2 Tablespoons	Celery, cut into 3/4-inch squares
1	Red bell pepper, seeded and cut into 3/4-inch squares
1	Small yellow squash, cut into 3/4-inch squares
1 Piece	Pressed bean curd, cut into 3/4-inch squares
6 Ounces	Assorted mushrooms
1/4 Cup	Sliced water chestnuts (fresh or canned)
4	Fresh wood ear mushrooms (black fungus), trimmed
1/2 Teaspoon	Cornstarch, dissolved in 1 teaspoon water

Instructions

Combine seasoning ingredients in a bowl; set aside.
Heat oil in a wok or stir-fry pan over medium-high heat until hot. Add ginger and garlic; stir-fry until fragrant. Add celery, bell pepper, squash, bean curd, mushrooms, water chestnuts and wood ear mushrooms; stir-fry for 2 minutes.
Add seasonings; cook for 1 to 2 minutes. Add cornstarch solution; cook, stirring, until sauce thickens.

Steamed Fish Fillets with Miso Glaze

Makes 4 servings

Main Ingredients

Main Ingredients for Steamed Fish Fillets with Miso Glaze
4	green onions, cut in half
1 Pound	Snapper of white fish fillets, cut into 4 equal portions
1/2 Pound	Broccoli florets, steamed or blanched
1/4 Cup	Thinly sliced green onions

Miso Sauce

Miso Sauce
2 1/2 Tablespoons	White miso
2 Teaspoons	Grated ginger
1/4 Cup	Japanese rice wine
2 Tablespoons	Mirin (sweet rice wine)
2 Tablespoons	Water
1 Teaspoon	Sesame Oil
2 Tablespoons	Sugar
1 Teaspoon	Toasted Sesame Seeds

Instructions

Place the green onion halves in a 9-inch heatproof glass pie pan. Place the fish over the green onions. Set the pan on a rack in a steamer, cover, and steam until the center of the fish is opaque, about 8 minutes.
While the fish is steaming, prepare the sauce: In a small pan, whisk together the miso sauce ingredients until smooth. Place over low heat and simmer for 2 minutes.
Pour the miso sauce onto a platter. Lift the fish from the pan with a slotted spatula and place it on top of the sauce; discard the green onions. Serve with steamed broccoli and garnish with sliced green onions.

TIP: Laying the fish fillets on a bed of green onions allows the steam to circulate freely to cook the fish uniformly. Do the same with any whole fish.