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Mar 12, 2008 02:18 PM

Why isn't there a Chinese (or other Asian) show on Food Network?

Maybe this has been already discussed, but I just started really watching the Food Network and it seems like there aren't any Chinese cooking shows.

While Martin Yan (he of the "Yan Can Cook" fame) could be sometimes annoying and a bit simplistic, it was still pretty cool to see him again on my local public televsion station.

I guess generally speaking, why isn't there more variety on the Food Network. Half the time it seems like Emeril, Gaia, Rachel Ray, Sara Lee, Barefoot Contessa, etc. are all making variations of the same dish.

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  1. Lots of people here will and have heaped lots of criticism upon FN, and just not for omitting Asian cuisine.

    Rather than try to answer why, you might check out Kylie Wong's show. Marcus Samuelsson also cooks Asian.

    4 Replies
    1. re: Minger

      Kylie Kwong's show is beautiful, but I can't make anything she cooks! Ingredients are too rare, or too infrequently used.

      But, it is nice to watch.

      Discovery has some good choices for food shows (discovery health and discovery home).

      1. re: Minger

        I think Kylie Wong's show is a very nice...documentary but her recipes are ridiculous. They are all...the same.

        1. re: AngelSanctuary

          Hahaha, I thought the same thing when I was watching "My China"... apparently everything she cooks has some (usually the same) amount of ginger, brown sugar, soy sauce, cooking wine, and black vinegar.

        2. Originally, Ming Tsai was one of the big name celebrity chefs on FoodTV (before it became The Food Network).

          I don't know why he left. Maybe to control his own destiny?

          Who's Kylie Wong? I don't think she's on Food Network - USA.

          29 Replies
          1. re: dave_c

            A few years ago, I had dinner at Blue Ginger and Ming Tsai was in the house for the evening. This was just around the time he had made the switch from the FN to Public Television. He was the commander so to speak, as he should be and was all over the restaurant greeting people and overseeing the line expediting food quietly and calmly. Any patron that asked him to sign anything from menus to a purchased book, he did so without hesitation. He was even accommodating with fans wishing to have their pictures taken with him.

            Near the end of my dinner, I asked my server if someone could provide me with the best and quickest direction to New Haven, so I could reach Frank Pepe's in time to get a take-out order of White Clam Pizza to bring back to New Jersey. To my surprise, the person who came to give me directions was none other than the man himself. We talked briefly and he gave me his suggestions for best pizza in New Haven which he frequented during his time at Yale....anyway, with hand written directions already in hand, I asked him why he made the switch from the FN to PTV. He said he was very grateful to the FN for giving him the opportunity and exposure for his career, but he felt PTV was a better fit for him and his personality. He wanted to be known more for his food than entertainment. I believe he made the correct decision and I was very impressed with what a genuine person he was to me that evening.

            1. re: fourunder

              So you drove in from Jersey to downtown Manhattan, then all the way up out of the city through Fairfield County to New Haven, then back to NJ? How long did it take? That's got to be some pizza. In tolls alone that had to be over $20.

              1. re: southernitalian

                You do know that Blue Ginger is in Wellesley MA, right?

                1. re: southernitalian


                  My trip that day was actually part of a Birthday celebration for my son and I. We are both Yankee fans. For his present, I purchased two tickets for Opening Day against the Boston Red Sox @ Fenway Park. We live in Northern New Jersey near the George Washington Bridge, so our itinerary started first @ 7:00 AM with traveling to Boston and Boston's Chinatown for Dim Sum. Very good, but New York Chinatown is better. Next was Yawkey Way and Italian Sausage Sandwiches. In the stadium we had all the usual items........Hot Dogs, Peanuts and Beer, I was amazed how many food stands and beer concessions there were. You never have to wait with more than three people in front of you. The area under the bleachers is very nice and comfortable. no waiting for anything......even the facilities. This is the only aspect of Fenway Park that I like. Overall, the seating is terrible if you do not have Field Box Seats. I was sitting in what is known as Grandstand Seats between Home Plate and First Base. Terrible seats and view. The seats aim left, so you have to keep your head turned slightly right to see the game......and let's just say people were smaller in the 30's in width and length both. Very uncomfortable seating.

                  After the game, it was off to Blue Ginger......We had a great meal and nothing like some of the reviews I have seen here on Chowhound. We were two, but we ordered like we were four. The dishes that stood out were the Butterfish and Hanger Steaks.

                  At Frank Pepe's, two White Clam Pies to Cheese/Mozzarella......and back to New Jersey before Midnight.

                  The only downside.....The Yankees lost that day.

                  I'll assume by Manhattan you mean Chelsea and the FN Studio, but we were never in Manhattan. Blue Ginger is in Wellesley, about 30-45 minutes west of Boston. New Haven is approximately one hour from where I live. I very rarely attach "The Best " moniker to anything, but Frank Pepe's White Clam Pizza is the best pizza I have ever had.....including traditional pies from the New York area which is where I am from.

                  BTW....I do not recall exactly, but you would probably correct that the tolls would be over $20 for the day

                  1. re: fourunder

                    Got it. Thanks for clarifying. There is/was a Blue Ginger on 8th downtown.

                    1. re: fourunder

                      Thanks for the insight about Ming's switch to PBS, very interesting.

                      Also, it sure sounds like you had a great birthday planned for your son. Dim Sum, baseball, Blue Ginger and Pizza! All in one day!

                      Will you adopt me? lol :-)

                      However, I don't know about cheering for the Yankees. That's probably the deal-breaker.

                      1. re: dave_c

                        Lucky you! What a great present for you both! Heck, I don't blame you, it would be worth the drive, the toll, the traffic etc., to spend a day like that with one of my children, then to meet Ming Tsai! OMG. Sounds exactly like something I would do! Happy Birthday!
                        I wondered as well why he's not on FN, I really enjoyed his cooking style, stories and that he included his parents on his show.

                        1. re: chef chicklet

                          Chef Chicklet et al,

                          Only since there seems to be interest in Ming Tsai and his jump.........he described The Food Network as getting too "Hokey".

                          Apparently he saw the writing on the walls before everyone else.........see what a Yale degree will do for you.

                        2. re: dave_c

                          Yes no kidding! Well he's right it is hokey, I could go on and on about recent shows.

                          I do like Kylie Kwong too! I finally found a recipe for her mom's jelly cakes, now I need the patty pan. Her food always looks delicious to me.

                    2. re: fourunder

                      Interesting story. This just just makes me like him more.

                      1. re: fourunder

                        I met Ming Tsai at an event in NYC last year--wicked sense of humor, engaging and much, much better looking in person than on TV! Just an all-around good guy. As for Kwylie Kwong, who's also mentioned here, she does not cook anything that appeals to me at all. Good production value on her show though.

                        Martin Yan is very knowledgeable but he embarrasses me with all his bad jokes.

                        1. re: gloriousfood

                          About Martin Yan -- he's somebody with skill and "personality." I agree with you, it pains me to watch him because of his humor and his antics (which my friend who has worked on a magazine shoot with him tells me that it's all for show -- he's not like that in real life).

                          I actually find Kwong's food very appealing. Even though she makes fusion food at times (which can be great in its own right), I'm glad that she makes some classic dishes authentically, sometimes using ingredients that may be difficult to find. And I like her laid-back personality on-screen. She seems like somebody I'd like to know in person.

                          Ming Tsai -- boy, with forunder and you saying how nice he is, this may be the start of my first celebrity chef crush. I always thought he was cute. Nice to know that he's even better looking in person.

                          1. re: Miss Needle

                            Martin Yan makes Charlie Chan look like an Asian Malcolm X.

                            1. re: KTinNYC

                              Martin Yan makes me cringe too, but I understand where he comes from. This is kind of like the Amos and Andy schtick african americans have to resort to to get any attention to what they do. That was the way it was in the US and he is of the age where he had to do it.

                              1. re: Phaedrus

                                Good points. Times have changed. I was pleasantly surprised to see him as a guest on Iron Chef America in some of the earlier shows. His judging seemed critical yet positive.

                                1. re: Phaedrus

                                  You know, Phaedrus, I think you describe perfectly why Yan turns me off. I wish it weren't so. The man is obviously talented and I like his "old-school" recipes and dishes--things that my parents would make (e.g., none of this fusion confusion that's being turned out these days).

                                  It's good to hear from others that he's not really like this in person though. Wish I had seen him judging on Iron Chef America.

                              2. re: Miss Needle

                                I've heard the same thing about Martin Yan--that's he's a very intelligent man and it's all an act. I don't know if that makes it even worst. It would be like finding out that the Neelys are all an act.

                                I've also heard good things about Ming Tsai. It's so funny what you're saying about celebrity chef crushes. My friend lived in Wellesley (married w/ children) and had a celebrity chef crush on him, too, years ago. She'd go to book signings, to his restaurant, etc. She gave me an autographed copy of his book because she had so many! She said he was incredibly nice and very good looking in person.

                                1. re: Miss Needle

                                  I have a major crush on Ming Tsai! I'm so glad to hear that he is a nice as he looks. I always figured that he would be. And it's hard to believe he is even better looking in person. And I love most of his recipes. He makes my Saturday mornings so nice!

                                  1. re: danhole

                                    You can tell that Ming Tsai is a fine man by watching him on his show, demonstrating his warmth and respect for others -- ESPECIALLY his parents. He is a gem!

                                    And a fabulously talented chef, to boot!

                                2. re: gloriousfood


                                  I would agree with the assessment of MT being engaging, I cannot attest to the sense of humor, as the situation did not lend itself to let the side flourish. I would further add to my previous comments on how he impressed me was, how smooth and at ease he was in his setting/environment. The gentle calmness and the way he treated his employees was remarkable. Whenever there was an exchange or meeting with an employee, he never barked at them and I could actually hear him say "please and thank you". Also, you could see he would listen to whatever anyone had to say and not interrupt before they had their say. For many owners and Restaurant workers in general, that is a quality I have seldom seen in my history and experiences.

                                  There was not the slightest trace of arrogance in any way, shape or form. For the record, my intent was not to eavesdrop, but my curiosity to see the operation of the restaurant and it's cooking line which is viewable to all as it is an open kitchen, I managed to view all of this due to the fact we did not have a reservation and we had to wait for a table to open up.

                                  For anyone ever considering going to Blue Ginger, I would recommend you do so and ignore any naysayer. The one thing I found odd was there was no bar for patrons. The front had small tables with banquet seating in the window and a small service bar if my memory serves me correctly. This may be explained by the recent comments on the Peasant thread and policies on liquor in Massachusetts about drinking liquor and standing....and you must also order food to be served a second drink.

                                  1. re: fourunder

                                    We live a few blocks from Blue Ginger. Yes, Ming is often there and is very nice and talks to everyone- not the least bit conceited. He often has his parents and wife and kids there. FYI He is doubling the size of the restaurant and the bar will be much much bigger. It is in the works and should be done by late spring/summer. And yes, you cannot order a drink without food in Wellesley- each town has different rules- Wellesley is a dry town- no bars and no liquor stores- bars in restaurants for people eating.I also agree that the food at Blue Ginger is great.

                                    1. re: fourunder

                                      Glad to hear about MT being so gracious to you and the staff. There was a thread a while back where a couple of people commented they had worked with him and he was not very pleasant as a boss.

                                      I was disapointed to hear that since it seemed so at odds with other things I've read.

                                      1. re: Jase

                                        I used to get take out from Blue Ginger when i spent a couple of summers at Wellesley. In retrospect, knowing i was about 14 years old and getting take out from Ming Tsai was part of my destiny to be a Chowhounder!

                                      2. re: fourunder

                                        Ming is also a Red Sox fan so he was doubly gracious if you were wearing Evil Empire gear! :)
                                        My son lives in Manhattan and he called us in Boston from a Red Sox Bar (there are several in the city) to tell us Ming Tsai was in the bar watching the Sox beat the Yankees.
                                        We love his show on PBS and have made a number of the recipes.

                                        1. re: ginnyhw

                                          So much Ming Love in the air! Perhaps the time is ripe for Heaven's Kitchen with MT as the drill master? (The danger is it being as ZZZZ as Marco Pierre White's HK UK.)

                                      3. re: gloriousfood

                                        I have always been a big fan on Ming Tsai. As a native Bostonian I have always felt his food at Blue Ginger was very cutting edge. He's been doing his style of cooking for a long time and many other restaurants have followed suit.

                                        The Food Network had a special on food allergies awhile back which featured Chef Tsai. Apparently his son has a number of serious food allergies (what a cruel joke that must be!) and through the education he gained while trying to feed his son he has completly changed his kitchen and menu. Apparently Blue Ginger is one of the best restaurants in the country to eat at if you have any sort of dietary restrictions or food allergies. The waiters actually ask this question to every diner. They have a special book with all the ingrediants of each recipe and lists if it includes nuts, soy etc. It's really amazing what he has been able to do with out complaining and making it easy. His dishes are quite complicated, and his theory is if he can do it, other restaurants should be able to as well.

                                        Quite interesting story.

                                    2. re: dave_c

                                      i watch her on discovery home - usa:


                                      my point is that while may you want your son to be a doctor, you shouldn't wait for him to be one when you have a malady. there is a dearth of asian cooking shows on food tv, tv in general, but discovery home is helping out with kylie wong. don't know about if everyone gets discovery home in their area, we do here in metro dc in the basic package.

                                      1. re: dave_c

                                        kylie is on discovery - hd, maybe? She is from Aus or NZ. But, she cooks lots of things..

                                        1. re: stellamystar

                                          Kylie Kwong is Australian.

                                          I enjoyed watching her show, but there only seemed to be a few episodes aired that have been rerun over the past several years.

                                      2. It's not just asian. Food Network is devoid of any minorities. In their systematic attempt to replace all the chefs who actually cooked, they also got rid of the few minorities (latin and asian) who were on the network.

                                        Guess it makes perfect sense since there's not that much interest in asian or fusion cuisine.

                                        47 Replies
                                        1. re: Porthos

                                          FN is shooting for middle America, people with middle American tastes. Not too adventurous and not too boring, not too haute cuisine and not too low brow. I think Asian cuisine is considered to be too ethnic and foreign for middle America by FN.

                                          1. re: Phaedrus

                                            Hey, they've got Emeril pouring parmesan(!) into his dimsum filling... Sandra Lee making her asian "renditions" w/chopsticks in her hair... hilarious! What more do you want?

                                            1. re: Phaedrus

                                              I think that's silly. Look at our country's ethnic makeup and you will see that there are more "minorities" than anything else...yes, even in suburbia. I hate how white the FN is. It wasn't always like that.

                                              1. re: New_2_718

                                                the people who watch fn are white-- and of a certain social class, shall we say. minorities are not part of the demographic, as far as the fn execs are concerned.

                                                1. re: soupkitten

                                                  I think they're probably wrong. It's the other way around. They're aiming at a white, middle-class audience. But again, what about middle class asians and latinos?

                                                2. re: New_2_718

                                                  That's actually very incorrect. The last census put the white population well over 73% of the total. There is a reason certain ethnic groups are referred to as "minority."

                                                  But even still, programming is not decided totally arbitrarily. FN market research probably found that their largest demographic is white, middle-class. I don't object to networks using their ability to push trends by taking a chance on programming that appeals to a niche audience in the expectation that the program will broaden its reach through exposure, but those programs need to be done well. An "All American Girl" version of a Korean cooking program probably won't do much to encourage network execs to take chances on Asian-themed shows. And if they decide to have a minority show just for the sake of having a minority show, viewers will probably just tune out for more of Supernanny.

                                                  1. re: JungMann

                                                    no, I think you miss my point. I can see I am not going to get anywhere here.Who says it has to be tokenism? And of course it's not arbitrary, but they do have choices and they are aiming for a certain audience on purpose. The idea that minorities don't watch cooking shows is ridiculous. They seem to think that if Rachel Ray makes chile rellenos that constitutes ethnic cooking.

                                                    Also, your 73% number is definitely wrong.

                                                    1. re: New_2_718

                                                      okay, I stand corrected about your number (looked it up.) Non-hispanic whites, though, can include a lot of people that white people don't consider white, like middle eastern folks. Also, the census is notoriously skewed.

                                                      Anyway, my I guess my point is that the food network does have a choice. They got rid of the fabulous old Japanese Iron Chef and made their own version of it. Pretty much all the hosts are white. Is the implication that white people don't want to watch a mexican cooking on TV? Really, it makes me sad, because the FN used to be kind of tolerable and now Alton Brown is the only host I can tolerate for 5 minutes.

                                                      1. re: New_2_718

                                                        I don't know how "notoriously" skewed the census is. Polls and counts of any sort tend to have a negligible error, but most unbiased sources acknowledge that the latest census seriously addressed the issue of undercounts to the point where Asians and Native Americans are accurately counted, and accounting for the African-American population is the most accurate it's ever been.

                                                        But to get to the main point, sure there are minorities who watch FN. But how many? What income bracket? How often? It's those quantities that determine sound business decisions. Not the sentiment that there are just too many white faces on tv.

                                                        I agree that there can be and should be more boundary pushing programming on FN, but not because of my own sense of racial entitlement as a minority. Americans are broadening their tastes beyond just meat and potatoes. Mexican, Chinese, Indian, Thai have all soared in popularity and Americans are seeking out more authentic and broad-ranging culinary experiences. Sure it'd be great to see someone who cooks, looks and eats like me on tv, but the more important thing is that there is a large market out there for it that would give the show commercial success. At the end of the day, it's not about the color of one's skin. It's about the bottom line.

                                                        1. re: JungMann

                                                          I guess I am just constantly lamenting the sorry state of the FN. It seems like such a waste.

                                                          1. re: New_2_718

                                                            On that we can agree. Although I do love Paula Deen's deep-fried butter balls of bacon-wrapped death.

                                                            1. re: JungMann

                                                              with a side serving of lard gravy.

                                                                1. re: New_2_718

                                                                  only on chow can a discussion of chinese cooking on fn get around to a subthread on paula deen's deep fried butter!

                                                    2. re: JungMann

                                                      The thing is, I don't necassarily think that you have to be in the ethnic group of the food in order to watch or want a cooking show with the cuisine.

                                                      Even if they are targeting their shows a white america, I'm sure white america would appreciate an Asian cooking show. It's not just for the FN watchers that are Asian. Just as Simply Delicioso doesn't only appeal to Latinos.

                                                      I personally am a white, Jewish woman from New England, but I love cooking Italian, Asian, French, Southern etc. I would LOVE a good Asian cooking show. Plus having real Asian recipes on their website instead, as someone mentioned, "Chinese Day on Rachel Ray" etc, would be great!

                                                      1. re: Elyssa

                                                        no, no, no chinese day on rachel ray!!!!! that would be like french cuisine on sandra lee.
                                                        (and i thought emeril was bad on pastas...)

                                                        1. re: alkapal

                                                          What is wrong with a BBQ Rib Souffle from a box, sitting on top of a Tricolor Jello salad?

                                                          1. re: alkapal

                                                            I used to like Emeril, until he tried to do a Chinese on Live. Turns out he was clueless on Chinese food, which I didn't mind so much as that he pretended he knew everything and then mucked it up.

                                                            1. re: Phaedrus

                                                              emeril shined on his earlier program, essence of emeril.

                                                              1. re: Phaedrus

                                                                God, his intepretation & knowledge of Mexican is pretty disastrous as well.

                                                                1. re: Phaedrus

                                                                  Went to a taping of Emeril Live-the Dueling Wok episode with Martin Yan- and it was a good time. We were lucky enough to sit at the tiny tables and taste the goodies that they actually did cook in front of us... Afterwards Yan stuck around to shake hands while E took off....
                                                                  I can only catch Kylie late night here, and the colors on her show are incredible in HiDef-the show keeps me awake far too long (and hungry)

                                                                2. re: alkapal

                                                                  What you think Sandra Lee hasn't tried that out? I'm pretty sure she's taken a crack at any cuisine that can make a cute "tablescape" And lord knows Rachel Ray has beaten her "Take Out Made At Home" to death...that includes Thai, Chinese, Japanese, and Indian. :)

                                                                  1. re: Elyssa

                                                                    now those tablescapes are just awesome! i wonder about her show's budget to color and theme coordinate the kitchen, too -- for every show! a set designer's "groundhog day" scenario.

                                                                    1. re: alkapal

                                                                      don't forget the matching clothes! and of course a cocktail!!!

                                                                      1. re: chefschickie

                                                                        i may have to see if the cocktail is color-coordinated! i know it is always related to the theme!

                                                                      2. re: alkapal

                                                                        I've wondered the same thing. She has like 20 high-end mixers in different colors. Those things start at like $300.

                                                                        1. re: Elyssa

                                                                          now, we can really understand the value of "promotional consideration."

                                                                  2. re: Elyssa

                                                                    "Just as Simply Delicioso doesn't only appeal to Latinos"

                                                                    I didn't even know it appealed to Latinos =)

                                                                    1. re: Elyssa

                                                                      " "Chinese Day on Rachel Ray" etc, would be great!", No it wouldn't.

                                                                      1. re: Withnail42

                                                                        Do you think RR wouyld try to make Chinese food with EVOO? Lord help us!

                                                                        1. re: Phaedrus

                                                                          no, she would make some kind of horrible chinese "sammy" with wonton skins, god fricken help us all.

                                                                          1. re: New_2_718

                                                                            haha or even worse... a yumm-o combo of kung pao bao (read: prepackaged bread biscuits stuffed w/ precooked shredded chicken mixed w/ jarred kung pao sauce); Orange Chicken Chin-guini (Orange chicken over linguini), and Mu-Shoup (a basic broth w/ veggies and mushu pancake mixins); homemade wontons that *you can even put your **own** fortunes into!!!*

                                                              2. re: Porthos

                                                                There's a new show coming this month with a sassy African American woman cooking up a storm (I don't know if she's cooking up a storm, but I'm sure TVFN will say she is).

                                                                1. re: Jeserf

                                                                  That show's already on. Down Home with Neely's. It's a lot of kitsch. I wish FN would just sign Kylie on already. Her show is shot beautifully and has inspired me to try my hand at Asian cooking, though, if middle America wanted jump on the bandwagon, I fear they'd be hard-pressed to find the black vinegar, Szechuan peppers and rice wine she seems to often cook with.

                                                                  1. re: JungMann

                                                                    This is interesting.

                                                                    I wonder how many people actually watch cooking shows to make the food that is highlighted.

                                                                    I rarely make any of the foods on the cooking show. I watch them just for entertainment purposes and to expand my horizon, and for my own edification.

                                                                    Sometimes I just want to know how something is made (without actually having to make it), or sometimes I just want to know what something is for those time that I see it on a menu and want to order it.

                                                                    That for me is what cooking shows are for.

                                                                    1. re: JungMann

                                                                      JungMann - Kylie is Australian-Chinese and has a restaurant in Sydney, I believe, so that might be one problem. Maybe her accent is another! Seems most of the FN is not really about cooking anyway. Most of the shows in prime time are not about cooking anyway. Wasn't it Anthony Bourdain who said something like the FN is as much as about food as MTV is about music? Ming Tsai made the right move. But I do wish FN had more Chinese or even minority folks on the air. How many shows can Bobby and Guy do?

                                                                      1. re: JungMann

                                                                        I have to say, I have never made one of Kylie Kwong's dishes. But I LOVE to watch her show. I just find the whole thing so beautiful. The scenery of her in asia, then her home cooking and her accent is amazing (almost as good as Nigella's) to my non-regional diction ears.

                                                                        1. re: miss_bennet

                                                                          I don't often make recipes I see on shows, particularly on the Food Network. Those few shows that are about food just artlessly throw recipes at the audience. But Kylie takes time to make her food seem sumptuous and such a joy to experience that I felt compelled to try out some of her easier fare. Her red-cooking stock is happily aging in my freezer and her fried eggs with oyster sauce and chilies is a staple snack for me.

                                                                          1. re: JungMann

                                                                            That's great to know - I really enjoy watching her program, but haven't tried any recipes. Do you have a book of hers, or do you get the recipes online?

                                                                            1. re: MMRuth

                                                                              Both the above-mentioned recipes were pretty easy to remember although I think I consulted online first. Sadly, I can't find her recipe for soy-sauce duck anymore, which is what inspired me to try my hand at Chinese.

                                                                              1. re: JungMann


                                                                                Making Soy Sauce Chicken is quite easy, but expensive if you are doing it only once. The saving grace is the more times you use the soy sauce, the better the sauce says the traditional
                                                                                Cantonese Cooks.

                                                                                Depending on the size of the bird, whether a Capon, Roaster or Broiler....even Cornish Hens, place in a stock pot or vessel large enough to cover the poultry with your favorite soy sauce. Bring to a boil and immediately reduce to simmer for 10 -15 minutes. Turn off the flame and cover tightly with a weight to keep the cover seal intact and do not touch for 45 minutes to one hour.

                                                                                Remove from vessel and let stand for 30 minutes. You now have Soy Sauce Chicken.

                                                                                Two variations.......Ming Tsai makes Master recipes sauces with the inclusion or spices and other aromatics. This would be a good alternative and refer to his recipes. I am sure you can find them online as he demonstrates this sauces in his show. Also, this method works great with Beef Shin Meat.

                                                                                1. re: fourunder

                                                                                  I know how to make soy sauce poultry, but I remember thinking that the ingredients in her master stock sounded absolutely intriguing. The stock I ended up using probably came from memory, but still tasted great.

                                                                            2. re: JungMann

                                                                              No, there's ANOTHER show that I think is going to air this weekend (I didn't pay attention to the premier date, sorry).

                                                                              I can find most of Kwong's ingredients, but a lot of the more hard to find stuff is also less frequently used and/or a little more pricey. With money and kitchen space at a premium, I can't stock all of it. But it's nice to watch. I find her methods very relaxing to watch, if watching people cook can be relaxing.

                                                                              1. re: JungMann

                                                                                no Jung, besides 'Down home with the Neely's' FN is getting a show with an african american lady by herself....
                                                                                I was hoping they were going to do different cuisines....... asian, african, south american....maybe the new season?!?!

                                                                          2. i've been asking this question myself for a long time now ):

                                                                            I also miss padma's cooking show and the eastern european/mediterraenean cooking show done by micheal symon and that one other guy.

                                                                            1. The syndication of the original Iron Chef was the peak of "Asian cooking shows" on FoodTV. I would watch those same reruns over and over. Too bad they didn't exploit that viewer interest to introduce a good American Asian cooking show. One of the most interesting elements of the Iron Chef is the knife and other technical skills. We don't see an emphasis of such on any show, aside from Martin Yan's schtick.

                                                                              I would love to see Chef Chen Szechuan-style Mario Batali. Maybe we'll see such a creature on TV in a decade or two.