STUDIO CITY (KCAL9) — Tyson Wong, executive chef of Chi Lin Restaurant, stopped by KCAL9 Thursday to show viewers a few dishes that will be featured at the restaurant for Lunar New Year.

From Sunday, Feb. 2 through Thursday, Feb. 6, Chi Lin will celebrate the New Year, which starts Jan. 31, with 50 percent off cuisine.


Kale Salad


Kale, Chopped, Blanched

White Asparagus, Blanched, Sliced

Shiitake Mushrooms, Sliced thin, Fried until crispy

Tofu Sheets

Chicken Stock, 4oz

Soy Sauce, 1oz

Sesame Oil, ½ oz

XiaoHsing Rice Wine, ½ oz

Salt, TT

Sugar, TT More than Salt.

Sesame Oil, TT


2 Cups  – Sesame Paste

2.5 oz – Soy Sauce

1 Tblsp – Sugar

½ Tblsp – Salt

1 Tblsp – Sesame Oil

1 Tblsp – Chinese Hot Mustard

½ Cup – Hot Water

1 Tblsp – Sesame Oil

Tofu Sheets:

1) Pan fry the tofu sheets on both sides and set aside.

2) Add Chicken Stock, Soy Sauce, Sesame Oil, XiaoHsing Rice Wine, and Tofu sheets and braise until no more liquid remains.  Remove the tofu sheets and slice thin.  Set aside to cool.


Mix together all ingredients for the dressing and set aside.


Toss Kale and asparagus together.  Add salt, sugar, and sesame oil to taste.  Top with sliced, braised tofu sheets.  Drizzle the sesame dressing over the salad.  Garnish with crispy shiitake mushrooms.

Long Life Noodles

Yields 4 servings


1 lb. Noodle from any Chinese supermarket

2 cup Vegetable or Chicken stock

1 tsp. Salt

1 tsp. White Pepper

½ cup Chopped Scallion

¼ cup Soy Sauce

2 tsp. Sesame Oil (Kadoya Brand)


Cook noodles in boiling water until Al Dente. In a pot combine stock with salt, white pepper, chopped scallions, soy sauce and sesame oil. Add noodles to pot and braise them with the ingredients for 5-7 minutes. Adjust seasoning to taste and serve.

Option: Add shrimp, chicken, or lobster to noodle dish


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