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School of WOK; Celebrate Chinese New Year by cooking up a feast with TV's Ken Hom. MARION MCMULLEN learns how best to spice up the party.

Byline: MARION MCMULLEN

TOP chef Ken Hom has plenty to celebrate over Chinese New Year - heralding the Year Of The Horse. The man, who helped put Chinese food on the UK menu, is celebrating his 30th anniversary as one of TV's most enduring and best loved chefs. The American-born Chinese chef, who turns 65 in May, is a national authority on Chinese and Asian cuisine and knows just what to serve up for Chinese New Year on Friday.

| Ken Hom's chilled ready meals are available from Tesco. Download a copy of Ken's 30th career anniversary booklet at kenhom.co.uk SSWWEEEETT && SSOOUURR CCHHIICCKKEENN ((SSeerrvveess 22)) INGREDIENTS: 200g sliced chicken breast 2 tbsp rapeseed oil 2 cloves of garlic, finely chopped 2 tsp finely chopped ginger 1tsp grated orange zest 1tsp grated lemon zest 100g diced onion or shallots 1/2 a red and 1/2 a green pepper diced 50g diced pineapple 11/2 tbsp granulated sugar 1 tbsp tomato ketchup 1heaped tbsp plum sauce 1 tbsp oyster sauce 1/2 tsp chilli sauce or chopped red chilli 2 tsp soy sauce 2 tsp rice wine vinegar freshly squeezed lemon juice 1/2 stock cube diluted in 125g water 1/2 tsp cornflour diluted in 1 tbsp water METHOD 1.

Heat wok until smoking.

the oil and fry chicken breast until Add a tbsp of browned and cooked halfway through.

Remove chicken and set aside.

Wipe wok and then add remaining tbsp of oil.

2. Add garlic, ginger and fry on a medium heat until lightly brown.

Add orange and lemon zest, fry with garlic and ginger for 30 seconds.

Add chopped onions or shallots, green and red peppers and fry until lightly browned.

3. Add diluted chicken stock, ketchup, sugar, plum sauce, oyster sauce, soy and chillies to the wok.

Add sealed chicken breast and cook until Simmer and stir.

tender. Then add lemon juice and rice wine vinegar.

4. Add diluted cornflour to sauce.

Simmer until it thickens then serve.

KEN'S THAI GREEN CURRY (Serves 2) INGREDIENTS 225g boneless chicken breast diced into 1inch pieces 1tsp light soy sauce 1tsp shaoxing rice wine 1tsp sesame oil 1tsp cornflour 1 tbsp groundnut oil 11/2 tbsp finely sliced shallots 11/2 tbsp coarsely chopped garlic 1/2 tbsp coarsely chopped ginger 1-2 tbsp Thai green curry paste 1/2 tbsp fish sauce 1 tsp sugar 200ml coconut milk Large handful of Thai basil leaves METHOD 1. Combine the chicken with the soy sauce, sesame oil, rice wine and cornflour.

Mix well and leave to marinate for 20 minutes.

2. Heat the wok until very hot and slightly smoking, add the groundnut oil and marinated chicken. Stir fry for three minutes or until lightly browned.

3. When the chicken is browned, transfer it to a stainless steel colander set inside a bowl leaving behind one tbsp of oil in the wok. 4. While the chicken is draining, reheat the wok, then add the shallots, garlic and ginger and stir fry for three minutes.

5. Add the Thai green curry paste, fish sauce, sugar and coconut milk. Turn the heat down and leave to simmer for five minutes.

6. Return the chicken to the wok and finish with the Thai basil leaves and serve with sticky jasmine rice.

7. Pour a glass of something cold to accompany one of my favourite recipes.

KEN'S CHICKEN CHOW MEIN (Serves 4) INGREDIENTS: 225g (8oz) dried or fresh egg noodles 4 tablespoons sesame oil 5 dried red chillis 100g (4oz) boneless skinless chicken breast, cut into fine shreds 5cm (2in) long 2 1/2 tablespoons groundnut oil 1 tablespoon finely chopped garlic 50g (2oz) mange tout, finely shredded 50g (2oz) Parma ham, or cooked ham, finely shredded 2 teaspoons light soy sauce 2 teaspoon dark soy sauce 1 tablespoon Shaoxing rice wine or dry sherry 1 teaspoon salt 1/2 teaspoons freshly ground white pepper 1/2 teaspoon sugar 3 tablespoons finely chopped spring onions For the marinade: 2 teaspoons light soy sauce 2 teaspoons Shaoxing rice wine or dry sherry 1 teaspoon sesame oil 1/2 teaspoon salt 1/2 teaspoon freshly ground white pepper METHOD 1. Cook the noodles in a large pan of boiling water for three to five minutes, then drain and plunge them into cold water. Drain thoroughly, toss them with three teaspoons of the sesame oil and set aside. 2. Combine the chicken shreds with all the marinade ingredients, mix well and then leave to marinate for about 10 minutes. 3. Heat a wok over a high heat. Add one tablespoon of the groundnut oil and, when it is very hot and slightly smoking, add the chicken shreds. Stir-fry for about two minutes and then transfer to a plate. Wipe the wok clean. 4. Reheat the wok until it is very hot, and then add the remaining groundnut oil. When the oil is slightly smoking, add the garlic and stir fry for 10 seconds. Then add the mangetout and ham and stir fry for about one minute.

5. Add the noodles, soy sauces, rice wine or sherry, salt, pepper, sugar and spring onions. Stir fry for two minutes.

6. Return the chicken and any juices to the noodle mixture. Stir fry for about three to four minutes or until the chicken is cooked.

7. Add the remaining sesame oil and give the mixture a few final stirs.

Turn it on to a warm platter and serve.

CAPTION(S):

| Cookery legend: TV chef Ken Hom

| Ken Hom's take on this classic dish means you won't have to venture out to the local takeaway again
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Title Annotation:Features
Publication:Huddersfield Daily Examiner (Huddersfield, England)
Date:Jan 25, 2014
Words:934
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