- We are back and we're still hanging out with Rita Wilson!
Give it up y'all!
(audience cheers)
So our next guest is all about
simplifying global cuisine to make it easier
for novice cooks like me.
Well, I think I'm below novice, but whatever.
You've seen her in the PBS series
Double Happiness, Food Network's Iron Chef,
and also in Cutthroat Kitchen.
And she's the culinary ambassador
to the National Pediatric Cancer Foundation
which is incredibly cool.
Everybody say hi to Katie Chin.
(audience cheers)
Have y'all met before? Meet Rita.
- Hello Rita! - You met. Okay. Okay.
Well, we're making something
in honor of Chinese New Year right?
- We are. - Okay.
- Kung hei fat choy you guys. - Yeah.
- Chinese New Year falls on Sunday.
It's a two week celebration.
- Oh wow.
- And it's Year of the Rabbit.
And the rabbit sign is very lucky.
It's a year of prosperity and fertility.
- I like-- no thank you!
- I know. - Nope!
- I'm closed for business myself.
- ♪ We're closed for business ♪
- But you know what? Know what?
I know that you're the Year of the Dog,
- I am the Year of the Dog. - which means
that's why you're so kind and hardworking.
- Oh, thank you. - And compassionate.
And you're Year of the Monkey.
- Yes, I am! - You are.
- What's Year of the Monkey? - Year of the Monkey.
She's quick.
She's smart, but very naughty.
- I like that!
- Very very naughty! - Oh, you got a more fun one.
Whatever. Have you ever celebrated Chinese New Year?
Have you? - No.
I'm gonna, I'm gonna celebrate it now.
- I know. - I have Katie's book,
and I'm gonna go home and make some Chinese New Year food.
- Woohoo!! - I was, I was telling them --
in the commercial break.
My daughter, literally her, her best friend is Chinese.
And she was like, why are we not celebrating
And I was like, cause Mommy doesn't know what that means.
Like what do we do?
And then, so we're doing it this year
because well, of her friend. - Yes, well.
I, I'm gonna put the ease in Chinese, you guys.
- Okay. I like it.
- Listen, listen, listen. - I like it. Sounds good.
- We eat a lot of symbolic foods
because everything you do
and everything you eat on Chinese New Year Day
will dictate how your whole year will unfold.
It's kind of crazy.
- No pressure. - Like, no.
So we eat dumplings for wealth.
We eat a whole fish for abundance.
We eat long green beans for longevity.
And we eat oranges for happiness--
Oh yes.
- I love it. - Look at that!
- I know, It's so cute!
- --because the leaves are intact
which means your friendships will stay intact.
- Oh I love-- I'm keeping it.
Hold that. - That's beautiful!
- Yes yes yes. Absolutely. - Yep. Kay.
- So we're gonna be making a long-life noodles.
- Love that.
- The longer the noodle, the longer the life!
- I'm picking the longest noodle.
We also made some long beans with cashews in advance.
So we can try these right now, you guys.
- Oh, we can just like, try them and eat them?
- Yeah! So I just tossed these
with hoisin sauce, oyster sauce.
- So these are noodles? - Is this one long enough?
- Oh my!
- We're gonna make the noodles in a minute.
- This is the longest green beat I've ever seen in my life.
- So I'm just gonna say--
- Oh, I love it. - --size matters.
(crowd laughs) (hosts exclaim)
- So let's just try, see how they taste.
(hosts complimenting and tasting food)
- I don't know what they're cooked in,
is that garlic or whatever's happening?
Oh my god.
♪ Hey, hey, hey. ♪
(audience cheers)
- They're super easy to make.
The longer the noodle, the longer the life.
And we always wanna serve our noodles uncut.
- I picked the longest noodle ever.
Okay, what do we do first?
- Okay. We have some oil in our wok.
We're heating this up already with some garlic.
And then we're gonna add some veggies.
I have some (mumble) pods that we blanched.
- Do I do that too? - Yes, you can follow along.
- Okay. - Okay.
- Bean pods blanched in advance.
We have bean sprouts. We have red bell pepper.
- Oh. Dump it in. Okay.
- And some carrots.
- Okay. - And we saute this.
- Mmkay. - For about a minute.
- When do we have this good sauce?
Whatever that's happening here.
- All right. - It smells so good.
- So this sauce is um, soy sauce.
Soy sauce, lots of soy sauce in Asian cooking.
We also have oyster sauce, sesame oil,
a little bit of sugar.
Now you don't have to use sugar if you don't want to.
And in fact, all your stuff is sugar free.
- Thank you. Thank you. - You're welcome.
- Do we pour all of it in?
- Yeah, go ahead and pour all that in.
- Yeah. Okay.
- Ooh!
- So get this tossed. - Okay.
- Then we're gonna add the chicken.
- Okay.
Now, I usually use cubed raw chicken.
But today for ease and convenience
I'm using store-bought rotisserie chicken.
So fast, so easy.
- Yeah. You just peel it off, yeah.
- Raw chicken, you would cook it,
take it out of the pan. - Yeah.
- Then add it back in at the end so it doesn't get dry.
Now we have some Chinese noodles.
- Okay.
We made these in advance. - Okay.
- These are really long.
- These are-- how long?
Can I see how long your noodle is?
- Can I see see-- (laughing)
It took me a minute to understand what you said.
And then I was like, I don't have one.
I just explained this to my son.
I'm like, we're, we're different son.
What? What do we do now?
- Now we can just go ahead and plate it into our bowl.
- What? - I'm so excited.
- You're doing so good. - Okay. Okay.
Oh do you hear? Mine's starting to sizzle.
Ooh! - All right. Yeah.
- [Katie] You're sizzling!
- So good. - Woo!
- Okay. I wanna taste it.
Well now I'm gonna turn it down.
It's late now.
- Now turn it down.
- Late now! - Turn it it down.
- Okay, so we taste test. - Are we ready? Here we go.
- Yeah. - Oh my gosh.
- I know you want a little bit of everything right?
- That's delicious.
- And wasn't it so fast and easy?
- I can make that fast and easy, girl.
- Mmm. - That's really good!
- [Katie] You did so well.
- I'm having a hard time with my noodle.
- You got the longest noodles I've ever seen!
- I double dare you to do that on TV right now.
- This noodles a never ending noodle.
- You are gonna live forever!
- I'm living a long life!! - Yeah!
(audience cheering)
- Look at it, it's still going.
- Thank you. She's like,
I can't do this. - Can't eat it on camera.
- Thanks Ka--she's going for it.
So, wait.
Thank you so much, Chef Katie.
Thank you.
This is delicious, y'all.
You can get the whole Long Life Noodle recipe
on our Facebook story right now.
And also pick up Katie Chin's Global Family Cookbook.
Wherever books are sold.
We need a quick break so we can help Rita eat.
Um, we'll be right back.