Sorry but I'm no chef nor am i chinese , but that Fried rice is , terrible , looks like stodge , The egg gets scarmbbled cooked first and set aside, Far to much rice in the Wok , Fried rice as individual grains, also add some dark and light soy, to the cold rice before frying, green onions raw for garnish peas in instead. Sorry mine looks far better than this !
WOW the man still has it, once a great cook always a great cook, I bought a Ken wok 20 years ago and it is still the best wok I have ever own. Great bit of tutoring.
IT'S SO GOOD NOW THAT WE CAN COMMENT ON GREAT COOKING LIKE THIS!! BEING EURASIAN MY DAD IS FROM CHINA AND MY GRANDMOM IS FROM LANCASHIRE BUT MY MOM WAS BORN IN JAMAICA, MY DAD ALWAYS USED PREMIUM LEE KUM KEE OYSTER SAUCE BUT MOST CHEFS NOW USE PANDA??!!
Your dad is wise. Lee Kum Kee, the inventor of oyster sauce is a much better quality brand of oyster sauce! It is the only I ever use. Happy stir-frying!
I HAVE WATCHED YOU FOR DECADES BUT YOU SEEMED TO DISAPPEAR, GLAD YOU'RE BACK!! ODDLY I THOUGHT I SAW YOU IN THAT ICONIC BOND FILM SKYFALL IN THAT CASINO SCENE??!!
Thank you for your amazing messsges ken ive watched you all my life and love everything youve made you explain everything so simply the food is always beautiful thank you. Lee salford
Go Smash an egg..AS we do in England..I make a fried Egg in a non Stick pan with oil and baste the top of the Egg with the oil.then I season IT with Special Salt and pepper from Gefro..my Rice I cook in my Steba Rice cooker and add Sau piquet Mixed Classic fish salad to the Rice..avgreen salad to this and you have a Russelled Up meal in minutes..
Thank you very much dear Ken Hom..where can I buy Oyster Sauce in Germany please? I Love your beautiful flavouring Sauces..gives your fishes a lovely pfiff..I Love 😘 Chinese food..eat a Lot in Germany ( Worms) and Ludwigshafen am Rhein.also ate at Pat,s Corner in Bangalore with dad,Mom,SIS and Friends..Love is Sharing..
Much respect to you. Good old fashion proper cantonese style cooking that my nanny used to cook. If you were living in the UK, you would be given a 'Sir' title.
This is pretty much the way I make my stir fries, but I have found that instead of using chop sticks to stir the food, I use a flat/round wooden paddle. It turns to food over better. 😊
Love this, my cleaver has arrived and I am ready ready to go. I see the ingredients are listed, but not the quantities? Tonight’s stir fry will be using guesstimates! 😂 Thank you for making it simple enough for me to try
@@KenHomWoks I chickened out and bought your “Top 100 Stir Fry recipes” book! We had stir fried garlic pork with rice and it was great! I couldn’t cope with trying to stir fry vegetables as well, maybe next time. I assume I can keep the meat warm while I do the veg? Tonight I will do stir fried veg as a side dish. Thank you so much ☺️
Here is the basic marinade. Good luck! 450 g (1 lb) boneless meat 1 tablespoon Shaoxing rice wine or dry sherry 1 tablespoon Lee Kum Kee light soy sauce 2 teaspoons Lee Kum Kee sesame oil 1 teaspoon cornflour
A little story and a question. Story goes like this: a chef once told me that, when he was still in training to become a chef, his boss always some onions, frying in the kitchen. So the aroma would spread out into the restaurant: "It'll make the people more hungry!" (Btw: that is the reason, you'll find a bakery at the entrance of many supermarkets (at least here in Germany): the smell of fresh bread will make people more hungry.) Now comes my question to the master: I've recognized that sometimes, when onions are stir fried (without the steaming, showed here) and only roughly chopped, the edges where of a brownish colour that wasn't the result of burning them. I experimented. And now I'm marinating my cut onions in light soy sauce. It also takes away a bit of the harsh taste of fresh onions and comes out the way I saw it. Does anyone else use this technique, too?
I think that each chef or cook improves it in their own way which is why cooking is so personal. Whatever works and why not? Thank you very much & keep your wok hot!
So great to see that you are making cooking videos, Ken. I used to follow you back in the day in San Francisco and learned so much about Chinese cooking from you. You were my original inspiration for preparing this great cuisine.
I have ken Hom wok for years. I heat it till smoking, then put in chicken which sizzles for about second, but then stews. I keep flame on high, what am i doing wrong, please? Puts me off stir frying
I like shaomen brin good memores went a was a child today I am 66 years old , the restauran my me Chichen chapmen . I will make wit prawns to tank you.
