Foolproof Chinese Cookery: Step by Step to Everyone's Favourite Chinese Recipes by Ken Hom

  • Classic Chinese chicken stock

    from Foolproof Chinese Cookery: Step by Step to Everyone's Favourite Chinese Recipes Foolproof Chinese Cookery by Ken Hom

    • Categories: Stocks; Cooking ahead; Chinese
    • Ingredients: chicken backs; chicken wings; chicken feet; chicken pieces; fresh ginger; garlic; spring onions
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Notes about this book

  • Eat Your Books

    Also published in the UK under the title "Simple Chinese Cookery" (2005)

Notes about Recipes in this book

  • Dim sum-style pork dumplings

    • Ro_ on January 01, 2021

      These were so good. I used about 250g of pork and 60g of prawns (basically what I had) and reduced most of the seasonings in rough proportion. I ended up with about 20 dumplings. I loved the salty, spicy, fattiness of these and will make again.

  • Sichuan braised fish

    • Ro_ on July 06, 2021

      Made with some defrosted frozen cod. The sauce is like that for fish fragrant aubergines. A nice dish, and one that my non-fish-loving partner ate fairly enthusiastically. However it's a bit of a faff frying the fish first.

  • Stir-fried pork with spring onions

    • Ro_ on May 25, 2021

      Very nice, just a little plain. Good if you want something simple and cleansing.

  • Classic lemon chicken

    • SashaJackson on April 06, 2017

      Delicious lemon chicken recipe, as noted before I also use dry sherry for the wine and a chicken stock cube.

    • Ro_ on September 24, 2020

      This was a very nice, light chicken dish - my main criticism is that the lemon didn't come through that much. I "velveted" the chicken in a smaller amount of hot oil than the recipe stated, and also omitted the egg white from the marinade, but since the textures of this turned out beautifully I don't think either thing was a problem and I would do the same again. Perhaps I would try adding more lemon juice, or a little lemon zest, next time.

  • Peking duck

    • Ro_ on July 06, 2021

      I hung the duck for about 8 hours, half of those with a fan going. The duck did end up very crispy and tasty. However I'm not 100% convinced that the overall result, once the duck was all shredded up and in its pancakes, is worth the faff of hanging and fanning it for so long...I need to do more taste tests to see!

  • Stir-fried broccoli

    • Ro_ on March 09, 2021

      Plain but nice enough as a side to a more flavourful dish. I prefer the variant on this recipe that is in Ken Hom's Hot Wok, which includes a fragrant wine sauce.

  • Sichuan-style green beans

    • Ro_ on June 02, 2021

      Probably one of the most unhealthy ways to cook green beans given all the oil and deep frying, but really delicious and unusual. I was surprised how much my partner raved about them too.

  • Chow mein

    • Ro_ on December 02, 2019

      This was nice but not outstanding. I think I added a little too much soy sauce. It also doesn't need the extra salt.

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  • ISBN 10 056355133X
  • ISBN 13 9780563551331
  • Published Oct 05 2000
  • Format Hardcover
  • Page Count 128
  • Language English
  • Countries United Kingdom
  • Publisher Ebury
  • Imprint BBC Books

Publishers Text

Ken Hom demonstrates 40 of the most popular Chinese dishes, from simple steamed fish in scallion sauce to the more elaborate Peking Duck, all prepared from readily available ingredients. His step-by-step instructions, accompanied by photographs, promise excellent results, even to novice cooks.

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