Sign In:

In this issue, Wingtat invites cooking instructor Mrs. Agnes Chiu to share with us her joy for cooking. Mrs. Chiu is a cooking instructor with over 20 years of experience at the Vancouver School Board. She is a regular cooking host on both radio and television, and has her own recipe column in Ming Pao and Sing Tao Newspaper. Mrs. Chiu’s passion for cooking leads her to devote herself to creating the best and healthiest dishes. Mrs. Chiu’s recipes are easy and simple to understand, great for new and beginner chefs, and are enjoyed by all.

Q: Mother’s Day just passed, can you share your interesting stories on being a mother and a grandmother?

A: When my grandchildren make small presents for me at school - cards, drawings, crafts - it’s always a heart-warming experience. Just a simple "I Love Grandma" on the card is enough to melt my heart. I always treasure their heartfelt gifts. They have given me different presents at different ages, and I would take them out once in a while to witness their growth and development. As a mother and a grandmother, life can be bittersweet. Being a mom at my age, the only wish I have for my family is good health.

Q: Do you teach your family’s younger generation cooking? Do they ask you for cooking advice and suggestions?

A: I personally would love to teach them my cooking skills, but cooking really depends on the person’s personality. Nowadays, young people have less time on their hands, and cooking requires patience. But if my son sees a delicious dish, he will take the initiative to ask for advice on the recipe. Cooking is not only a survival skill; it can also greatly or poorly affect our health. Outside food tends to be heavier on oil and salt. My cooking classes also focus on preparing healthy and comforting meals for our families to enjoy.

Q: Everyone knows that you are talented in cooking. Do you remember the first time you realized that you have an interest and passion in cooking? Were you inspired by your mother?

A: I am the oldest child in my family, and at a young age I took care of my younger siblings because my parents had to work. I remember I was only 7 years old when I first started to cook. This was half a century ago, when we still use kerosene stoves and even firewood to cook. I asked my neighbor for help when I encountered any problems during cooking. I started with simple dishes like steamed fish or tofu as a meal. My mother didn’t do much exploring with her cooking, and all her dishes were the same, such as: steamed fish, pork patties, soy sauce chicken and stir fried vegetables. At that time I thought, a plain dish could be transformed into an interesting dish if I added some inspiration. It was at that moment I discovered my passion for cooking. When I was young, I couldn’t afford to attend cooking classes, so I explored on my own. When I got older and officially learned from my cooking mentor, I began to cook more different dishes.

   I remember when I first came to Canada, my friend invited me to their Easter dinner. It was my first time eating turkey and I was not use to tasting poultry cooked under western influence. So I set out to create my own way of cooking turkey instead of following the traditional western way, like adding apple and almond. Baking time is essential in relation to the turkey’s size.

Q: In your cooking book “Infused with Love, Celebrating the Joy of Dining”, you mentioned your hope of inspiring your fellow cooks. Where or how do you find the inspiration for your dishes?

A: I usually go to the supermarket to look for new ingredients. It’s a great source of inspiration for cooking. Trying out different ingredients and giving them a fresh pairing creates new dishes. There’s no limit to learning, and it takes many trials and lessons to develop great dishes.

Q: Any plans in your near future to publish another cooking book?

A: When this book was published, the net profit was donated to BC Children’s Hospital for new equipment. In the ten months of preparation from selecting recipes to publication, I received countless help, support and effort from friends with different professional backgrounds. I accumulated a long list of favors to return. Since I cannot do all the work by myself, if I do decide to publish a second book, I would have to see if my team would have the time to help me again.

Q: There’s news that the Vancouver School Board will not offer any more Continuing Education classes for adults, is this true? What are your plans for the future, Mrs. Chiu?

A: Since last June, the Vancouver School Board, which has 108 years of history, cancelled Continuing Education classes for adults, including both Western and Asian cooking classes, photography, planting and auto mechanics classes, etc. I decided that it is time for me to take a break especially after teaching for 23 years. I will continue with other work instead.

Q: Of all your dishes, what is your favorite one? Can you share about your favorite homemade soup? What about your family, students, readers, and listeners, what is their favorite dish of yours?

A: 90% of all my dishes are my favourites. I spend all my effort into creating each dish, hence I like them all. I am satisfied every time I see someone enjoying my dishes. If I must choose a dish, it would be the Crispy Chicken with Plum Sauce, which I normally prepare with Wingtat Canada Chicken. I have a very strong impression for this dish, since it is my own original recipe, I had poured my heart into creating and fine tuning it. I remember it was a hit when it first came out; I have been teaching this dish through my radio program as well as the Vancouver School Board. The recipe can be viewed on Wingtat’s website. Click here to view, it’s very simple and easy to learn.

Click here for viewing more Mrs. Chiu recipes at Wingtat website.

Click here to listen to the delicious recipes that Mrs.Chiu recommends on AM1320’s Radio Program [Kitchen Talk]

   Cantonese people love soup, and my family’s favourite soup is Ginseng Chicken Soup. Ginseng, as everyone knows, carries a little bitter taste, so my secret tip is to put in a tablespoon of rice and a few pieces of dates. This can eliminate the bitterness of the Ginseng, but preserve its aroma and nutrients.

Q: We know that you regularly use Wingtat’s ingredients in your cooking, and would recommend it to your students, family and friends. Can you tell us why you like using Wingtat products in your cooking?

A: Honestly, without being biase…Wingtat has the best quality ingredients and I know that food safety is high priority to them throughout all stages of production. I was once invited by Wingtat to visit their farms and production facilities to see the whole production, from slaughtering to packaging. The sanitation and food safety programs that Wingtat has in place are top notch. To me, seeing is believing, I also have confidence in their products as their birds are not given medications, chemicals and hormones; their birds are given natural feed. In addition, Wingtat offers a wide range of poultry products for me to use as cooking ingredients.

Q: You have worked with Wingtat for many years, are there any unforgettable activities and events?

A: I have worked with Wingtat for over 12 years, and I have many vivid memories. During many Mother’s Day and special occasions , Wingtat would invite me to do live cooking demonstrations at large malls. I still remember on one Mother’s Day, I taught "Crispy Chicken with Plum Sauce". I got to celebrate this special day with dozens mothers and their family members, and shared with them tips and advice on cooking. It was very heartwarming.

You can click on below link for reviewing past event with Wingtat:

Q: Wingtat just celebrated its 25th anniversary, are there any words of encouragement for Wingtat as it journeys into their next decade?

A: I hope Wingtat will maintain their high standards for food safety, providing healthy and high quality products to everybody. I wish to see Wingtat continue to excel for many more years. Wingtat is a well-known consumer brand, its brand carries the assurance of healthy, quality products.