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If you sharpen your knife clean it and dry it. Otherwise you will have small metal fragments in your food. I do this and I can see metal coming off. Don't believe me, take a damp cloth and wipe the blade after sharpening your knife.

Buenas excelente Chef, puede alguien decir cuales son las salsas y el caldo, saludos

A great dish! Thank you chef. ❤

This looks nice but please Never use one of those sharpeners and if you do (don’t have an ounce of respect for your knife) then at least use something to remove the metal it leaves behind on the blade. If you doubt it does try running the blade between some damp paper towel, you will see a dark line where the edge of the blade went. As for ‘sharp enough to shave with’ I hope you have a full roll of paper towel to mop up the blood. Those things are good to put a rough edge on a soft steel knife which will cut well but they’re not for good knives or professional use. I love how Ken demonstrates his recipes slowly so you can learn while watching his videos. In reality he would probably have finished eating this dish long before the video ended and wouldn’t be using a domestic electric hob either. The whole design of a wok is to capture the heat from a flame and to quickly sear and seal ingredients not to have to steam them; that defeats the purpose and you might as well just use a frying pan.

Mastere from a great nation.

amazing Kenneth

Ken is such a gentle and positive soul.

His approach to cooking is such a breath of fresh air - actually encouraging us to experiment. Far cry from those 'authentic carbonara' videos - full of buffoons, furiously listing ingedients 😂

So great to see you back cooking again Ken!

Thanks for sharing. Will certainly try this.

I just found this channel. Make more videos please. 🙏. Thank you.

Thankyou Ken for all your great recipes over the years I’ve always enjoyed watching you I remember the outside cooking you done next to the Golden Gate Bridge I went there a few time ms home of Bruce Lee also Ken do you still have your Rolex submariner always remember you wearing that watch. Kind regards and good health to you and your family

Ken, you are such a good teacher

The Best is Mangalica fat for frying. 😂🎉❤. The oil has his taste and some could be disappointed.

Ken Hom.....Legend 😊

The stir fry OG for people who don't have F-16 style jet burners in their kitchens.

Ken no M. S. G. ?

Ken, I love your tutorials and I'm from Payson, Utah in America. Can I purchase items from you even though I'm from USA? Tip, I save the skins from ginger root, add it to a bottle of soy sauce for added flavor! Yumm!

Hello and good day to you! I came across your channel while I was searching for egg foo young and cashew chicken. (the sauce used) I love how you explain cooking, slowly and very understanding. I'm excited to watch all your tutorials. I would love to see you cook, "Egg Foo Young" and including the recipe. "Cashew Chicken" and the sauce recipe. And explain ALL the different sauces you use and the different rices. Keep up the good work, I love this type of cooking! TIA!

Very salty

Thank you! It looks so tasty. ❤

It's very clear that this man loves cooking! It's such a pleasure. ❤

ken i grew up watching you cook on tv as a kid and am in my 40's now, what an impact yuve had on us all, and what a pioneer you were, and are!

Thank you!Bless!

I love watching Ken cook it is so relaxing thank you Master

Ken is the master

I keep going back to your cooking episodes because having your books are good but having to watch you apply an ingredient is very useful pre and post COVID. Like ginger works better ground. Cinnamon is kicked off with Cumin and black pepper. I truly love your take on making rice and dividing it. In that I haven’t wasted it. Thank your book for making since of ancient tried and true things make sense in this new Century. I am positive your family traditions will see us through the next Millennium with humor and go taste on a budget. Thank you for saving us during the COVID pandemic. I am hoping you’ll do more on teas and rubs. Thank you for your goodness.

❤🎉

some great tips.....thankyou

Thank you so much

What a legend, so calming to watch.

Ken, you are amazing!!! I am so grateful I have come across your channel! You don't "cook", you are a wizard!!! That is LOVE in a wok! Thank you for everything, you just got yourself a lifetime devoted fan!😊

فخاامه شيف 🥂👑❤

One look at Chef Hom and I'm waiting for him to call me, "Grasshopper".

what type of oil did ken use to fry the chicken

Your pepper (capsicum) had 3 sections. That's a male. The capsicums with 4 sections are female and noticably sweeter in flavour!

Hahaha "let the force of the cleaver be with you" the Yoda of cooking. I love ken hom and if ken hom is the Yoda Gordon Ramsey is Darth Vader.

Great tips Ken! What a top chef and love the recipe thanks from my family

I've been watching you cook for forty years, and nobody has ever come close to you for clarity of instructions, delicious recipes, and overall appeal in your manner and delivery. Thank you so much for all the wonderful food, and long may you continue❤❤❤😊😊😊

Great recipe Ken. Just goes to show how simplicity in food recipes can get great results and very economically. Oh, as an aside i have two woks, one flat bottomed and one round bottomed with a cradle and use them all the time (I also use a cleaver for pretty much all my knife work). The rounded wok I bought in 1987, the flat one in 2009 both still going strong. My neighbour at the time ran a Chinese takeaway and took my brand new shiny 1987 wok and made it non-stick in traditional Chinese fashion: it came back black as the Ace of Spades, but it is still non-stick at 37yrs old.

Electric hob with a wok!?

This is by far the best Stir Fry Video on RUclips. Thank you sir.❤

Well spoken, easy to understand and follow, instruction. Thank you!

Ken, ik hou van uw eten, zo simpel, ik hou van uw filmpjes, zo makkelijk!!!!!! Super !!!!!!!❤❤❤❤❤❤❤

Hallo Mr. Hom, I hope this finds you well! I remember in the beginning of the 80's buying two of your books that have been so well used, they are falling apart at the seams 😂. I loved watching you on t.v. in the u.k. and goodness me, I certainly was one of your many fans. Years later, I moved to Rotterdam and became very good friends with someone you also would visit when passing through..the owners of Asian Glories who 😢are no longer with us. I was sorry to have missed you when you were in their restaurant enjoying their wonderful food. Jenny and Popoo as I called him knew I was a big fan of yours! All the best to you and now I am a hobby cook making delicious meals...all because my basic lessons were helped along...by you!

I HAVE WATCHED YOU FOR DECADES AND LOVE ALL YOUR RECIPES, ONE VERY IMPORTANT THING THAT YOU DO IS HAVE GREAT VIDEO QUALITY ON YOUR SHOW!!

I love your calm reassuring Voice and your recipe is so yummy

legend of a TV chef. Many thanks

This is like food ASMR.

ken is such a genuine cook …. imagine him cooking your last meal… amazing ❤