Chef Shan-Shan Chen has owned and operated Bamboo Garden - a popular, traditional Chinese restaurant in San Francisco, California - for over five years.

A native Californian, Chen comes from a long line of restaurateurs dating back many generations and spanning continents. Her grandfather was the third Chinese restaurateur in San Francisco's early Chinatown.

Executive Chef Chen states, "My parents, grandparents, uncles and aunts have all owned Chinese restaurants," explains Chen. "My grandfather Tong Yueh was from Shandong -- a province south of Shanghai. In Shandong there is a huge emphasis on pasta and bread products. As a result, my family's specialties include homemade noodles, breads, pancakes and dumplings - made with our ‘secret sauce' passed down to each generation."

Fluent in Mandarin Chinese, as well as Mandarin cooking techniques and traditions, Chen enjoys sharing the richness of her culture with people of all backgrounds. Though her favorite dish to prepare is her signature Salt & Pepper Crab with Garlic Noodles, she also enjoys cooking a variety of American and Italian dishes (when entertaining at home).

While Chen appreciates that Chinese has become a popular fast food option for many Americans, she laments that the general public doesn't understand that traditional Chinese (prepared fresh and from scratch) offers better health benefits like lower sodium, less sugar and no preservatives. "At Bamboo Garden," she says, "we are constantly updating our recipes to make them as healthy as possible."

Chen resides in the beautiful, diverse South San Francisco area and is dedicated to teaching her two young, bi-racial children about their Chinese heritage. "As a child, during big family dinners, I would help wash and peel vegetables and see how food, truly, brought everyone together. Because of that, I want my kids to be able to teach their own kids the significance of Chinese cooking and culture."

Chen studied Nutrition at the University of Colorado, then transferred to San Jose State and added culinary classes at night. When her father had a heart attack, Chen dropped out of school to run the family restaurant and, consequently, has never looked back. She is currently writing a series of children's books with story lines that blend a simple cooking lesson with a moral one. For more information on Chen's recipes visit: http://cookingwithshan.blogspot.com/.

Here on "Kick Back and Kook!", she shares her most popular menu item and children love to help prepare it.  Enjoy!

 Recipe: Chicken in Lettuce Cups                                          
Serves 4-6

•   1-2 Dried Shitake Mushroom (Asian Food Aisle)
•   1/4 Cup Diced Carrots
•   1/4 Cup Diced Celery
•   1/4 Cup Bamboo Shoots (Canned)
•   1/4 Cup Water Chestnut (Canned)
•   1/8 Cup Sliced White Onions
•   1/4 Cup Diced Zucchini
•   1-2 Boneless Chicken Breasts
•  1 Head of Lettuce (Iceberg, Butter or Romaine)
•   3 Tbs. Cooking Oil or Sesame Oil
•   Soy Sauce (To taste)
•   White Pepper (To taste)
•   Plum Sauce (Asian Food Aisle)

 

1. Place chicken in boiling water till fully cooked. Tip: Much easier to dice chicken into small pieces when cooked and it keeps your filling from becoming watery.

2. Place 1-2 dried mushrooms into a bowl of hot water and let it sit for a few minutes, until soft.   (See video for how this is prepared here).

3. Wash then finely dice bamboo shoots, water chestnuts, zucchini, onions, carrots, mushrooms and celery. (To save time, put ingredients in a food chopper!  Easy!)

Marc, our recipe tester for this show, was FANTASTIC!  Not only did he prepare her recipe as written, he modified it and created his own for you to try, as well!  Look at the fantastic market where he shops.  I am so envious!

Here's the skinny on Marc:

 

• Educated in economics and working as an entrepreneur.
• One year after college, entered an apprenticeship under an old school French chef. Studied and worked in his restaurant in DC for about 1 year, then exited the restaurant industry.
•     Still have a lot of chef and restaurateur friends
•    Surf, mountain biking, snowboarding... Southern California outdoors activities. And some volunteering.

Marc's version:

BACHELOR-FRIENDLY GINGER LIME STIR-FRY SAUCE

1 14 oz can Chicken Stock, or
8 oz  Chicken Bouillon, prepared per package directions
1 1/2 T Fresh Ginger, rough chopped
1 1/2 T Lime Juice
1/2 t corn starch
1 T water, room temperature


-  In 1 qt sauce pan, bring chicken stock to a rapid boil over high heat.
-  Allow to boil until reduced by one-third (slightly less concentrated flavor) to one-half (more concentrated flavor).
   (If using bouillon, the reduction step is not necessary.  Simply bring it to a boil, then remove and add ginger, as below.)
-  While boiling, combine corn starch with water in a separate bowl and set aside.
-  Remove from heat, immediately add chopped ginger, and allow to steep uncovered for 5 minutes.
-  Add lime juice and allow to steep another 3 minutes.
-  Remove ginger with a slotted spoon or by straining.
-  Return to medium heat for 2 minutes.
-  Add corn starch and water mixture gradually while stirring constantly.
-  Do not allow sauce to approach a simmer or boil.
-  Continue stirring for 1 minute or until sauce begins to thicken.
-  Remove from heat.

Sauce is now ready to use.  It can be added to ingredients that still require additional cooking, or to ingredients that are finished and ready to be served.


Other flavorings can be added to suit individual tastes.  Candidates include:
- 1 Cardamom pod, added simultaneous with ginger
- Soy Sauce, added simultaneous with lime juice
- Shrimp or Anchovie Paste, added simultaneous with ginger
- Lemon Zest, added simultaneous with lime juice
- Any fresh herbs, especially Chives, Parsley, Cilantro or Mint