Freakiness aside, she's Yan's No. 1 fan

About a year ago, I met Chef Martin Yan for the first time at a Publix Aprons event. I was so girly-giddy that I breathlessly told him that he was my "culinary superhero." And if that didn't scream freaky-fan-stalker, he maybe got a clue when I got so close trying to videotape him carving a chicken in 18 seconds that I almost got my bangs wacked off.

But nope, because that same evening, when I mentioned I was writing a cookbook, he actually said, "Send me a copy to review, I'll write a quote for the back of the book."

There was a chance that Chef Yan was just saying that to be nice. I mean, he's a celebrity chef who meets hundreds of people every day. He couldn't possibly have remembered what he said to whom. So, two months ago, when my book was complete, I prayed that he really, really meant what he said and sent him a copy of the book galley with a kind note.

He remembered. He graciously penned:

"Jaden Hair delivers beautiful, simple and delicious food that will bring family and friends to your table. She is the real deal who learned from the best, her mom.

"Martin Yan."

"The Steamy Kitchen Cookbook" hits the shelves in mid-October and the moment I see the real book at a real bookstore, I'm going to personally kiss the back of each book, right where Martin's sweet endorsement is.

A couple of weeks ago, Publix hosted his class again, and of course I attended, gave him a big hug and thanked him profusely, freaky-fan-stalker style.

Martin Yan's sponsor, Tsingtao Beer, has kindly given me two autographed books to give away in a contest at SteamyKitchen.com I have video of him signing each book with a sweet message to the winners. If you'd like to enter the contest, type in a comment on the article. Don't worry, your e-mail address is private (I only need it to contact you if you win!) and you can even just use your first name. And psst ... Trib readers get an extra entry. Just comment twice and type in, "I'm a Tampa Tribune reader" on your second entry. I'll randomly choose two winners on July 31.

In the meantime, enjoy this chicken dish Martin cooked at the Publix Aprons class.

THAI BASIL CHICKEN WITH CASHEWS

Marinade:

2 tablespoons lager-style beer, like Tsingtao

1 tablespoon oyster sauce

1/4 teaspoon ground white pepper (or black pepper)

12 ounces boneless, skinless chicken breasts cut into 1/2-inch cubes

Sauce:

1/4 cup chicken broth

1 tablespoon lager-style beer, like Tsingtao

1 teaspoon soy sauce

1 tablespoon fish sauce (or add an additional 1 1/2 teaspoons soy sauce)

1/4 teaspoon sugar

The dish:

2 tablespoons vegetable, canola or peanut oil

2 teaspoons chopped garlic

4 ounces asparagus, trimmed and cut into 1-inch pieces

1 teaspoon cornstarch, dissolved in 2 teaspoons water

1 fresh jalapeno chili, thinly sliced into rings (optional)

1/4 cup lightly packed Thai basil or sweet basil leaves.

1/2 cup roasted cashews

Combine the marinade ingredients in a bowl. Add the chicken and stir to coat. Let stand for 15 minutes.

Combine the sauce ingredients in a small bowl and set aside.

Place a wok or wide saute pan over high heat until hot. Add the oil, swirling to coat the sides. Add the garlic and cook until fragrant, about 10 seconds. Add the chicken and asparagus and cook, stirring constantly until the chicken is no longer pink, about 2 minutes. Add the sauce and bring to boil. Add the cornstarch solution and cook, stirring, until sauce thickens, about 1 minute. Remove pan from heat and stir in jalapeno chili, basil leaves and cashews.

Serves 4.