Chef Alex Zhong joined our 69 News Sunrise crew on Friday October 2 to cook up some of his award winning recipes on the menu at Asia. Chicken Lettuce Cups 1 pound ground chicken 1 ounce snow pea pods 1 ounce water chestnuts 1 ounce carrots 2 ounce onions 4 oz dried mei fun noodles (need to be fried before using) 1 teaspoon salt 1 teaspoon sugar 1/4 teaspoon white pepper 1 teaspoon sesame oil 1 head of ice berg lettuce. Cut head of lettuce into 6 wedges remove center and use pieces that are "cup" shaped. For Fried Mei Fun Noodles Heat 3 quarts of vegetable oil to 375 degrees put in 4 oz of dried mei fun noodles (Note: it cooks in seconds so have pan with paper towel ready to drain off excess oil) For Chicken Filling Use 1 tablespoon of oil heat pan then stir fry onions. Give them a few minutes to cook, then add ground chicken, once chicken is cooked thoroughly (will turn white) then add in vegetables and stir fry for a few minutes. Add in all seasonings as indicated above and finish with sesame oil. Stir to make sure mixture is seasoned evenly. To Make Cups First layer is the crispy mei fun noodles the scoop chicken mixture on top. Make a nice mound of chicken. If you'd like, top with crushed peanuts. Ginger Scallion Shrimp 10 16/20 size shrimp 1 ounce fresh ginger (julienned) 1/2 ounce carrots (julienned) 3 green scallions cut 1 egg (whites only) 2 teaspoon cornstarch 1/2 teaspoon soy sauce 1/2 teaspoon salt 1/2 teaspoon sugar dash of white pepper 1 teaspoon sesame oil Peel and devein shrimp. Wash shrimp then marinate with cornstarch and egg white. Season with 1/4 teaspoon salt (save rest for seasoning at the end) Heat pan and add about 1 teaspoon of vegetable oil. Add in ginger and scallion, stir fry for a couple of minutes. Add your shrimp stir fry until shrimp turns red on outside. They only take a couple minutes to cook and overcooking them will make them tough. Season then finish with sesame oil. Thai Style Coconut Curry Chicken Fried Rice 2 cups cooked white rice 2 whole eggs 1/2 chicken breast 1 ounce snow pea pods 1 ounce carrots 2 ounce onions 2 cloves of fresh garlic 1/2 teaspoon yellow curry powder 1/2 teaspoon salt 1 teaspoon sugar 2 teaspoon coconut milk 1/2 teaspoon sesame oil Heat pan and add 1 tablespoon of vegetable oil, stir in eggs and scramble, before they are fully cooked, add in garlic and onions stir fry for a couple of minutes then add rest of vegetables and chicken. Stir-fry for a couple of minutes then add white rice. Stir fry while making sure all ingredients are mixed in with rice. When rice is nice and hot, add in dry seasonings stir fry thoroughly then add in coconut milk. Stir fry then finish with sesame oil