Ken Hom's chicken stir fry | Ken Hom recipe
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- Опубликовано: 31 янв 2024
- Ken Hom demonstrates how to make a quick and healthy chicken stir fry with black bean and oyster sauce - the perfect dish for healthy dinner. As he demonstrated this delicious recipe, Ken shows his method for steaming vegetables and how to quick cooking at high temperatures with plenty of flavour. He also gives tips on how to use a cleaver for chopping all the ingredients for this colourful dish.
Ingredients:
Fresh chicken
2 bell pepper
Mangetout
Light soy sauce - Lee Kum Kee: uk.lkk.com/products/premium-l...
Rice wine
Sesame oil - Lee Kum Kee: uk.lkk.com/products/pure-sesa...
Oyster sauce - Lee Kum Kee: uk.lkk.com/products/premium-o...
Black bean and garlic - Lee Kum Kee: uk.lkk.com/products/black-bea...
Vegetarian stock
Cooking oil
White onion
Corn flour
Garlic
Tools:
Non-stick wok: kenhomwoks.co.uk/products/exc...
Cleaver: kenhomwoks.co.uk/products/ken...
Wire skimmer: kenhomwoks.co.uk/products/ken...
Ken Hom is devoted to using high-quality pans to maximize the potential of any dish. Shop now: kenhomwoks.co.uk
Connect on socials:
Facebook: / chefkenhom
Watching Ken Hom cook is so incredibly relaxing 😌
Thanks for writing & keep your wok hot!
I especially want to thank everyone for sharing their positive comments, it made my Chinese New Year. Wishing everyone Happy Woking and Good Health!!!
You mean Lunar New Year :)
We just call it Happy New Year like Ken in our home. We are Chinese , so it is the commonly used words in our culture. @@eamonhanka
❤much respect Mr Hom…. have been watching you for quite a while now, and am cooking your stir fry and rice dishes with my grand daughter…your books have many sticky notes … may good health be with you … Marion (Australia)
Ive loved watching you cook and I really loved the culinary trip through China you did, any plans to do any more culinary adventures with Ching?
I am so happy to see you are back cooking for us, I must say when I saw you here a big smile came on my face and took me back to those days watching you on the TV. Welcome back, sir.
Exactly! Well said Julie, welcome back Ken.
Thank you and I am so happy you wrote to me!
So happy to see you back Ken!
Ken you taught me to use oyster sauce back in the 80’s and here in 2024 I always have a bottle of it in my fridge. I use it in so many recipes that are not Asian too! Thank you sir.
How delightful to see you back.I’m going to have to pull out my wok and enjoy this very inviting and beautiful dish.Thank you.
am 54 and it was ken who i watched when i had a day of school due to being ill in the late 70s early 80s which i watched in the afternoon on bbc that got me into cooking, cant love the man enough, cheers ken.
Thank you & happy woking!
Exactly the same here. My sister saw me watching Ken and bought me a Wok for my birthday - first steps are precious.
Such a lovely man. I was lucky enough to interview him once for a magazine and he cooked lunch for me and a photographer. He was so generous with his time and, of course, the meal was delicious. Great to see you again, Ken ❤
What a guy!
RCp
Where is the recipe?
I am completely enchanted by him. he is so wonderful
@@fongtimmchee2445
darling, the video is the recipe. Just watch.
What a legend, so calming to watch.
I am laughing on you
OMG Ken Hom!! In 1984, I purchased (and still have) your ‘Ken Hom's Chinese Cookery’ book. Ken Hom means Nom Nom Nom!
Thank you!
Me to 😊
@@Jannetto28 👍
i have that book too!
This man has been doing this for so long, I’ve seen him on tv all my life and owned a couple of his hot woks, a true master 😊
Ken got me started with stir frys back the eighties, he must be 120 years old, respect.
Just subscribed. Great to see Ken Hom still going strong. I look forward to try his recipes. New series needed on UK Television!
Thank you! Write to BBC!
So calm,thorough,simple and slow & easy...wonderful way you talk & teach!
Thank you!
I had Ken's first cookbook when he was a very much younger man. Mind you, so was I. It has been with me from living in England to Turkey, and on the 18th of March 2024, it is coming with me to Flores Indonesia. It's old, held together by sellotape, but holds many memories of fabulous dinner parties and meals in general. The man, like his first book, is a legend.
Thanks you chef you are awesome.
😅@@subydesilva2431l90xIV4TBuk2BqKc9QMOpg
Ken Hom legend.
It brought a smile to my face when i saw back Ken.Wish you good health and longevity. 😊
Ken, a fan since 1980, please cook pork and pineapple stir fry please 🙏
It was by watching the BBC Ken Hom Chinese cooking programs in the 1980's that started me on my journey of learning to cook Chinese food, from buying his first book based on the series and my two Ken Hom Chinese Wok's. It is now some forty years later and I still love cooking Chinese meals and have a large number of collected recipes, mostly authentic and now have 5 Wok's and a number of his books. I am age 70 now and probably cook more Chinese meals than English one's.
Thank you! Wishing you continued good health & happy cooking!
Thank you Sir, right now I am enjoying some fresh steamed dumplings from your recipe for lunch.@@KenHomWoks
I found this channel today by chance. In contrast with all those histrionic chefs in youtube, you transmit a sense of confidence, calmness, mastership on what you are doing… it is a pleasure to follow your clear and precise indications. I will subscribe to your channel looking for more. Thank you!
Thanks for writing & keep your wok hot!
I have Ken Holms cook book bought in the early 80's, it is now soy sauce and grease stained, especially on my favourite recipes, like Peking Braised Lamb, Pork with spring onions, and five spice spare ribs. Lovely
i've been using your cook book for over 40 years. so pleased to see you're still around.
Still have your cookbook from 1970s. Well used it has been. 👍👍👍
Thank you!
A delightful surprise to see this! Back in the ‘80s my mother gifted me a wok, cleaver and Ken’s cook books! I was frequently glued to PBS watching techniques & recipes. Now, I’m 72+ and still have the wok, cleaver and books! Thank you Ken Hom for a lifetime of coaching! Subscribed! 🙏
Smart mom
Traductor espanyol
En català
Ken I have two of your cookbooks.You were my first teacher of Chinese food.I still use some of those recipes.Thank you
Thank you for writing! Remember to keep your wok hot!
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.
Thank you for writing! Remember to keep your wok hot!
Great to see you back Ken. Bless you. X
Good to see you again Sir, remember you from the 80’s 🙏🏽
Welcome back Ken!!
I am so pleased to see you live again.
ken hom, for those that can remember was the start of british chinese cooking on tv. brilliant to see him back!
Love being back in the kitchen sharing good food!
It’s amazing how he cooked so swiftly while giving such paced detailed explanation. He made every step so clear, making me realize that I don’t quite understand the simple dishes we cook everyday. Wonderful
I bought one of your cookbooks about 35 years ago and have used it many times. It remains one of the only cookbooks that have remained in my collection. The techniques have become part of my cooking style. Thank you !
Thank you! It is I who should thank you!
It's exciting to see Ken Hom back! Great to have him explain in detail the how's and why's, I have to remember to keep the wok hot hot, or like he says "you're in big trouble". I'll be cooking this yummy stir fry tomorrow 😋and I'll be on the look-out for a cleaver, for sure.
Ken Hom is an institution of cordon bleu cuisine in his own right, and a great teacher; I'll never take the core out of a sweet paper the same way ever again.
you mean pepper.
Love watching Ken cooking, been watching him for years 😊, saw him doing a demo in Dublin many years ago, he was just great. Got my wok which I still have today.😍
I love Dublin! Thank you!
So lovely to see you Chef!
How wonderful to see you back......brilliant.
I had your cooking in mind but forgot your name, when I saw Ken Hom, I am honestly pleased to see you and your style of cooking . Carry on chef.
I used to watch you in the 90s with my dad every and any time you were on the t.v Ken.. good memories made together ❤
It is always a joy to see a master at work.
Thank you!
Ken Hom was the biggest influence on my cooking throughout my life when I first saw him show how to season a wok as a teen. I rushed out and bought one and never looked back. I'm 47 now!! His 2001 BBC book Chinese Cookery is pure genius, every sing dish is perfect if followed correctly (and I've tried many...). Thank you Ken, you're a total legend and gentleman.
Just the best - from the master!
'Sear don't stew'. That alone is a lesson for a stir fry lifetime.
Thank you & happy woking!
Always loved Ken's cooking. His mannerism and cooking skills are magnificent.
Thank you!
A legend! I make a similar recipe but using fermented black soya beans, but without the oysters sauce! Thank you Ken for introducing us Brits to Chinese food...
So wonderful to see you back Ken. I used to watch your cooking show about 40 years ago! You taught me the importance of seasoning the wok. My very first wok was a Ken Hom’s wok! ❤ Thank you so much for sharing your knowledge. 🙏🏼
Ken makes it look so easy. That’s why he’s still the best. I will definitely be trying this recipe.
Thank you for your kind comment
Thank you, Ken, for your comprehensive, ye simple explanation for the masses.
This recipe looks easy and simple to execute. Kudos to you sir. I'm from Australia.
As a Canadian Expat living in Australia, love your videos, especially your guidance and humor to Asian Cooking. If we didn't have all these great tutorials from different nationalities, it would be a pretty boring world. Grats Ken :)
I am 74 years old it was you that got me started on chinese cooking when you started your tv series and i'm still cooking to this day.
I am one year older!!! Thanks for writing & happy stir-frying!
I just found you and I'm so glad I did! Watching you cook makes me smile :). You seem to be such a kind, wonderful man besides being a great teacher of Chinese cooking.
Thank you & happy woking!
The best explanation for wok cooking I’ve seen, thank you!
Thank you & happy woking!
One of the GOATS great to see this legend back on the screen
The Maestro is back! I used to go Chinatown in Liverpool after watching your TV shows in the early 80’s and search out the dishes you prepared. I’ve never missed a series since. What a pleasant surprise to find this channel!
Thank you for your kind comments!
Just love watching you cook; it doesn't matter what it is, it's all lovely.
Been following Ken since Berkeley in the late 1970's.
Thanks for writing, happy cooking & keep your wok hot!
I have a cookery book from 30+ years ago so good to see you on here Ken , I make perfect rice thanks to you . ❤
Thank you!
I hadn't heard about you but I just bought a mini wok with your name on it so I looked it up in Google and I found your marvellous RUclips recipes. I am so happy!. I am Swiss, live in Spain but lived in California for a quite a few years long time ago. There I even took a Chinese cooking course. So, your RUclips videos remind me of that. You explain how to in such a calm way it's relaxing!!! And so make the cooking easy and pleasant...and good. Thank you so much.
Thank you & happy woking!
brilliant wok technician followed Ken since the 80s
What a charming man he is! I can't wait to try this recipe - it looks so delicious. Healthy too, which is a great bonus.
Thank you for writing & keep your wok hot!
I've taken Ken's advice on my Chinese cooking attempts for years and years, on TV and through his books. I know I can always depend on his recipes and technique for something really tasty and well cooked. But I do remember many years ago one occasion when he was not quite so Zen about his wok. It was on a British TV program, (can't remember which one at this distance - I think he was a guest chef). And the wok spattered a bit and a bit of a flame developed. Super cool, Ken carried on cooking but the flame grew higher and higher until the penny dropped for everyone in the studio, including Ken, and a fire extinguisher was brought and the fire extinguished. But of course, super cool Ken was fine and saw us through to the end of the recipe!
It is nice to see you, I used to enjoy your show back in the early 2000s. I look forward to getting recipes and demonstrations and useful tips.
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.
You are too kind! Thanks for writing & happy stir-frying!
Iam very happy to see u again ❤
I bow to the master chef. Thank you for sharing. Excellent.
Oooh Wecome back Ken!
Never panic, be cool? You should see me in the kitchen. 😂 thank you for teaching me how to cook.
Dont panic! Be cool😂
@@yeegeetan5927 I’ll try 🤣
Sincerely, I like a lot the way you presenting and conducting your programs and the recipes of course. Thank you so much.
So nice to see you back! I am a fan of you. Thank you for the video.
Love your food , I have been following your cooking shows for 40 years
Wonderful to see Ken Hom back on the stove. The Zen master of cooking. I am also delighted to see him wearing the Prostate Cancer Charity little man.
I've been making my version of a chicken stir fry for years but just realized I had a lot to learn.Thank you Ken and I can't wait to try it again with what I just learned.
Thank you & happy woking!
A very clear video, showing step by step on how to.
This's a sharing of the master class cookery and I'm grateful for.
My admiration and I appreciate your efforts.
Warm regards.
I bought your cookbook in the 1980’s and still use it.
Wishing you good health!
You have always been my food hero and the main reason I started cooking. Amazing to see you cooking again chef Hom, all the very best.
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.
Thank you & happy woking!
You're a legend sir, great to see you again :-)
Indeed you are a great Master , the
way you talk & teach is so presize
there is no away can do something
else ❤ . It is for real when you cook & talk at same time , it is like a surgent who he explaing & doing
an open hearth surgery . Dear Master Chef you are a Unique chef
in away that as you cook also
analyze every single Items how you test it is cook or not.
You are Amazing & do thank you sharing your knowledge & experience .👌🙏🙌🫵🫶🫶 lovely
Thank you!
Very happy to see you back, Chef! Thank you for your lessons and your wonderful personality!♥
Thanking you so very much for your patience and thorough explanation throughout your videos!!👏🏻👏🏻👏🏻
So, easy to follow your instructions.... perhaps to even cook ALONG with you!!👍🏻 LOL...❤
Thank you for writing and keep your wok hot!
Got his cooking book , one of my favourite for a long time. ❤❤
A new Gentleman,
I took to his liking immediately , he is so calm , fine and easy going without any stress.
I wish him good health too as I will learn from his simple dishes . Though I have just started cooking after my Mother passed away peacefully at the of 87. She was a great cook whom she taught so many without being judge mental, it seems Ken has similar traits .
I wish to learn more from him .
Juggy
Thank you & happy woking! I am honoured to be compared to your mum!!
Thank you so very much dear Ken Hom for your lovely recipies..I 💖 love Chinese food because it,s delicious, quick and easy to cook..I watch you in RUclips from Germany.I love❤your simple explanation of how you use flavorings like Rice wine,soya sauce and oils.. Chinese food is light and very healthy..lol..my Sister Janet in Mumbai also loves Chinese food and so did our mum and dad.❤😊
It's due to this fella that inspired me to cook.
You are a good teacher 🎉
Thank you!
The cornflour really does make the chickenso tender. Lovely man. Greatest respect. ❤
Thanks for writing, happy cooking & keep your wok hot!
Lovely demonstration, easy to follow - thank you
He is the master.
John & Ann.❤
Fun to watch and get inspired to prepare something delicious. Like the helpful hints as to finger positioning with cutting implement and slicing meat/vegetables.
Be Zen! Thank you Ken, you are The Master
Thank you!
I have two copies of his Chinese cooking book from the 80s. Love his presenting and cooking, fantastic.
Thank you!
Simply the best. I still cook rice the way you showed us back in the 1980’s, and it’s always perfect, thank you, lovely to see you again.
Thank you!
Thank you very much, sir! The best cooking video ever.
Wonderful teacher 👍💙
What a master chef, honestly never heard of him before but would love to see more videos from him, thanks
Happy cooking & keep your wok hot!
So nice to see Ken back on You Tube…what a legend.😀
Wow - great to discover your channel Ken - I bought a number of your cook books years ago and enjoyed watching you on TV. Stay well 👋🏽😃
Love Ken Hom, been around for years and is always basic and authentic, he is a beautiful soul
Thanks for writing & happy stir-frying!
Blast from the past Ken Hom! Great to see you and thanks for that de-coring of the peppers. What a cool method!😊
Thank you!
Aww Ken its so fun to see you again cooking for us. I watched your first series where you were so young and enjoyed it so much understanding more about different regional foods. I have 2 very nice cookbooks here with recipes from all parts of China. Actually sweet and sour pork is a favourite dish here and my daughter makes really nice dumplings❤
What a nice and humble chef 🥡
Thank you for writing! Remember to keep your wok hot!
Good to see you sir.remembering enjoying watching you on tv !
Thank you!
A very good day to Sir Ken glad your keeping well ,and still cooking .
We watched you cook plenty of beautiful foods back in your television series years ago ❤.
Greetings from England 🇬🇧 Simon and Beth
❤️ 🙋❤️
Thank you! And I love my fish & chips
Wow. This brings back memories. My mum and dad had a vhs video tape of "Ken Hom's chinese cookery" when I was a child!!! I am 41 now. This was in 1988!!! Glad to see you looking healthy and strong Ken!!! Still number 1!!!
Thank you for your lovely comment!
Hello Ken! What a wonderful chef and a great teacher!! There’s a calmness about you! Love it n thank you !!💕🍃🌷🥰