Learn from culinary greats Ken Hom and Ching He Huang how to make two variations on the Chinese classic, chicken chow mein. Check out more Perfect Cooking at: www.youtube.com....
Ken Hom is the man. I watched his BBC show in the 80s and he was so cool, cooking quick and simple stuff that would impress the heck out of your friends and family. He got me into cooking, and eating "foreign food", coming from a working class British background and having no education. Now I've lived in three countries and speak three (almost four) languages. Some of that is thanks to Ken widening my horizons.
Love the super crispy chow mein - classic for me. Oddly, I cook in a 'Chinese' resto in a French community where, over the years, 'chow' got confused with 'chou` (French for cabbage) and so the 'chow mein' here is actually stir fried sui choy - lol. I've tried explaining that 'mein' means noodle but people just scrunch up their noses and say that cabbage noodles would be weird.
Ken is right here - I mean, she's not wrong but I have experimented myself over the years and Ken's way is the right way! Although even I have never let them cook as long as he did - I like them crispy on the outside but moist on the whole - difficult to eat ALL crispy noodles. Might try the 5-spice trick though.
you're right mankit, i grew up in San Francisco and ate mostly Cantonese since the 1960s, i live in the suburbs now called Dublin, CA and we have hundreds of chinese immigrants, and i notice the food is changing and more darker sauces and spices and roots are being used. The modern cantonese cafes here sell spaghetti and rice casseroles and hot dogs and stuff like that, I'm assuming that is a newer cantonese influenced by western obviously. i like the old style i guess. thanks mankit
Ken always seems like a very odd man to me, A kind of, on the outside I'm smiling, but inside I'm thinking of some very weird things vibe to him. His foods great though
Ching He's version is not authentic at all. Ken's version is the right version. This is how i had my chao mian's in Asian countries, and this is how i prepare it at home.
yuck five spice in chow mein? i dont understand where her mom learned how to cook, i've never had red bell peppers in my chow mein. ken is much more authentic.
Her family is from Tai Wan. Ken is primarily a Cantonese cuisine kinda person, which is one of the more popular and well known types of Chinese cuisine.
i reallt don't rate Ken or his food. I have eaten at his restaurant and it was really bad! seriously overpriced for underpar Chinese takeaway food. he comes across as a nut case too!
