Celebrating Asian American and Pacific Islander Heritage Month

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    NEWSLETTERS

    Among our stories in our News4 Asian American and Pacific Islander Heritage special: An inside look at the Japanese ambassador's Residence in Northwest Washington, including the Tea House and Japanese Gardens.

    Join News4 for a celebration of the history, culture, art, food and people in our local Asian American and Pacific Islander communities.

    In these clips, News4's Eun Yang and Angie Goff talk with some of the leaders of those communities, including a chef who risked everything in search of the American dream (you'll want to check out his special recipe, below) and a woman who survived war and cancer to become sucessful in her new home.

    Here are selections from our News4 special that aired Saturday. If you want to see the whole special, tune in to Cozi on Sunday at 6:30 p.m. Click here for Cozi listings.

    AALEAD Helps Students Succeed

    Single Mom's Triumph Over War, Welfare and Cancer

    Culture and Cooking With Chef Tim Ma

    Korean Tradition Predicts Child's Fortune

    Konrad Ng Launches Groundbreaking Projects At Smithsonian

    Japanese Ambassador's Residence in Harmony With Nature

    And here's the recipe for Chef Ma's 5-spice chicken breast with black wild sweet rice, rice wine beurre monte, and tonkatsu sauce:

    Chef/Owner Tim Ma of Water & Wall in Arlington, Virginia and Maple Ave. Restaurant in Vienna, Virginia.

    5-Spice Chicken Breast
    2 chicken breast, skin on
    1 cinnamon stick
    1 pod star anise
    1 tbsp fennel seed
    2 cloves
    10 szechuan peppercorns
    1 cup tamari
    1/2 cup water

    Method:
    Combine all ingredients into a nonreactive container and marinate for 24 hours

    Wild Sweet Rice
    1 shallot small dice
    2 cloves garlic minced
    2 tbsp butter
    2 cups wild sweet rice
    1 pod star anise
    1 can coconut milk
    1 cup chicken stock

    Method:
    Sweat shallots and garlic in butter till translucent
    Add wild sweet rice, star anise and toss to coat with butter/shallot/garlic mixture
    Add coconut milk and cook until coconut milk almost gone
    Add chicken stock and cook until chicken stock almost gone
    Check for rice doneness, use more chicken stock if needed to cook rice through

    Rice Wine Beurre Monte
    1/2 cup chicken stock
    1 stick butter (cold)
    1 tbsp rice wine vinegar
    salt and pepper to taste

    Method:
    Heat chicken stock to a simmer
    Add butter 1 tbsp at a time and emulsify into stock
    Be sure not to get too hot or else emulsification will not hold

    Tonkatsu Sauce
    1 tbsp soy sauce
    2 tbsp ketchup
    1 tbsp dijon mustard
    1 tbsp worcestershire sauce
    1 tbsp mirin
    1 tsp maltose (or honey)
    1 tsp garlic powder
    1 tsp onion powder

    Method:
    add all ingredients in a saucepan and heat over low
    whisk still combined

    To Finish:
    Remove chicken breast from marinade and pat dry with paper towel
    Deep fry chicken breast in fryer set at 275F for 12 minutes or until golden brown
    Remove from fryer and set on paper towel to drain oil
    Heat a pan to high and add a touch of oil, discard oil so pan is oiled but not pooling oil
    Add baby asian greens and a touch of salt and pepper, careful will sizzle and pop.
    Saute asian greens for less than 30 seconds and remove
    Place warm rice on plate, sauce with beurre monte and tonkatsu
    Add greens and chicken and serve warm.