Joyce Chen Cooks

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

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.