IN-STORE
Ken Hom Cookery Demonstration

Ken Hom, master of Asian cooking, demonstrated some sizzling cuisine in-store. Discover his top recipes.

Curried Chicken with Peppers

  • 450 g (1 lb) boneless chicken breasts, skinned
  • 1 egg white
  • 1 teaspoon salt
  • 2 teaspoons cornflour
  • 225 g (8 oz) red or green peppers
  • 1 tablespoon garlic, finely chopped
  • 300 ml (10 fl oz) groundnut or vegetable oil or water
  • 1 tablespoon groundnut or vegetable oil
  • 140 ml (5 fl oz) chicken stock
  • 1½ tablespoons Madras curry paste
  • 2 teaspoons sugar
  • 1½ tablespoons Shaoxing rice wine or dry sherry
  • 1½ tablespoons light soy sauce
  • 1 teaspoon cornflour, blended with 1 tablespoon water.

Method

  1. Cut the chicken breasts into 2.5 cm (1 inch) cubes.  Combine them with the egg white, salt and 2 teaspoons of cornflour in a small bowl, and put the mixture into the refrigerator for about 20 minutes.  Wash and de-seed the peppers and cut them into 2.5 cm (1 inch) cubes.
  2. Heat a wok or frying pan over high heat until it is hot, then add the oil.  When the oil is very hot, remove the wok from the heat, and immediately add the chicken pieces, stirring vigorously to keep them from sticking.  When the chicken pieces turn white, about 2 minutes, quickly drain the chicken and all of the oil in a stainless steel colander set in a bowl.  Discard the oil.
  3. If you choose to use water instead of oil, bring it to a boil in a saucepan.  Remove the saucepan from the heat and immediately add the chicken pieces, stirring vigorously to keep them from sticking.  When the chicken pieces turn white, about 2 minutes, quickly drain the chicken and all of the water in a stainless steel colander set in a bowl.  Discard the water.
  4. Wipe the wok or pan clean and reheat until it is very hot.  Then add 1 tablespoon of oil.  When it is very hot, add the peppers and garlic and stir-fry them for 2 minutes.  Then add the rest of the ingredients and cook the mixture for another 2 minutes.  Add the drained chicken to the wok and stir-fry for another 2 minutes, coating the chicken thoroughly with the sauce.  Serve at once.

Stir-fried Cucumbers with Hot Spices 

  • 750 g (1½ lb) cucumbers (about 1½)
  • 2 teaspoons salt
  • 1 tablespoon groundnut or vegetable oil
  • 1½ tablespoons garlic, finely chopped
  • 2 tablespoons black beans, coarsely chopped
  • 1 tablespoon fresh ginger, finely chopped
  • 2 tablespoons spring onions, finely chopped
  • 1 tablespoon chilli bean sauce 
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 teaspoons sugar
  • 120 ml (4 fl oz) water
  • 2 teaspoons sesame oil

Method

  1. Peel the cucumbers, slice them in half lengthways and, using a teaspoon, remove the seeds.  Then cut the cucumber halves into 2.5 cm (1 inch) cubes.  Sprinkle them with the salt and mix well.  Put the mixture into a colander and let it sit for 20 minutes to drain.  This rids the cucumber of any excess liquid.  When the cucumber cubes have drained, rinse them in water and then blot them dry with kitchen paper.
  2. Heat a wok or large frying-pan over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the garlic, black beans, ginger and spring onions and stir-fry for about 30 seconds.  Then add the cucumbers, chilli bean sauce, salt, pepper and sugar and stir for another 30 seconds until they are well coated with the spices and flavourings.  Add the water and continue to stir-fry over a high heat for 3-4 minutes until most of the water has evaporated and the cucumbers are cooked.  At this point, add the sesame oil and serve immediately.

Egg Fried Rice

    Serves 4
  • long-grain rice measured to the 400 ml (15 fl oz) level in a measuring jug and cooked according to the method given on page 00 for Perfect Steamed Rice
  • 2 large eggs, beaten
  • 2 teaspoons sesame oil
  • ½ teaspoon salt
  • 2 tablespoons groundnut or vegetable oil
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons spring onions, finely chopped

Method

  1. Cooked the rice and allow it to cool thoroughly by spreading it on a baking sheet, when it is cool, refrigerate. When the rice is cold, proceed with the rest of the recipe. 
  2. Combine the egg, salt, sesame oil in a small bowl and set aside.
  3. Heat a wok or large frying-pan over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the cooked rice and stir-fry it for 3 minutes or until it is thoroughly warm through.
  4. Next drizzle in the egg mixture and continue to stir-fry for 2-3 minutes or until eggs have set. and the mixture is dried.
  5. Now add the remaining salt and pepper and continue to stir-fry for 2 minutes, toss in the spring onions. Stir several times, turn unto a platter and serve at once.

Perfect  Steamed  Rice

  • Enough long-grain rice to fill a glass measuring jug to 400 ml (14 fl oz) level 600 ml (1 pint) water

Method

  1. Put the rice into a large bowl and wash it in several changes of water until the water becomes clear.  Drain the rice and put it into a heavy pot with 600 ml (1½ pints) water and bring it to the boil.  Continue boiling until most of the surface liquid has evaporated.  This should take about 15 minutes.  The surface of the rice should have small indentations like a pitted crater.  At this point, cover the pot with a very tight-fitting lid, turn the heat as low as possible and let the rice cook undisturbed for 15 minutes.  There is no need to 'fluff' the rice, let it rest for 5 minutes before serving it.