Complete Chinese Cookbook by Ken Hom

  • To make chili oil/chili dipping sauce (page 23)

    from Complete Chinese Cookbook Complete Chinese Cookbook by Ken Hom

    • Categories: Dips, spreads & salsas; Dressings & marinades; Sauces, general; Chinese; Vegan; Vegetarian
    • Ingredients: dried red chiles; Chinese black beans; peanut oil; Sichuan peppercorns
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Notes about Recipes in this book

  • Ground beef with scrambled eggs

    • Astrid5555 on September 24, 2022

      This is a quick weeknight dinner. Recipe says served 4, I doubled everything and it was just enough for a family of 4 with 2 teenagers. Thumbs up from everybody.

  • Stir-fried beef with ginger

    • Astrid5555 on November 14, 2019

      Quick weeknight meal, family-approved, will repeat.

  • Fish balls with broccoli

    • Astrid5555 on February 28, 2021

      This is a dish with potential. Loved the idea, but despite the sesame oil the fish balls were quite bland, next time would add some heat (chillies?). Apart from that it is a quick family-approved weeknight dinner.

  • Sweet and sour shrimp

    • Astrid5555 on January 15, 2023

      This is a very quick and easy yet delicious stir-fry everybody loved. Will repeat!

  • Fragrant crispy chicken

    • e_ballad on November 08, 2021

      I needed to forego the Szechuan pepper due to finicky children, but they devoured this.

  • Cashew chicken

    • e_ballad on November 10, 2020

      Delicious. Devoured by the kids. Super-easy to prepare.

  • Curried chicken with peppers

    • etcjm on December 19, 2021

      Liberty taken (but didn't know it until half way through...). Used hot curry powder instead of madras paste (I just didn't read 'paste'). It was enjoyed, the chicken very tender indeed, I used the oil method. However it did taste a little harsh to me, probably because of the powder. A bit different - might do again. Nice to have a bit of sauce. Served with garlic chicken (dry), hoisin brocolli, spicy braised aubergine. A feast - with a bit left over for lunch!

  • Braised spicy eggplants

    • etcjm on December 19, 2021

      So I learned what roll cutting was for this recipe... (yes go and google). I also discovered that I think I have read a recipe when in fact I paid no attention at all, therefore yes a few liberties were taken. Didn't use yellow bean sauce or chile bean sauce. Subbed with sambel oeleck instead. My other half doesn't really like sichuan peppers, so this was a way to sneak them in. Really good and the work is done ahead and it cooks down for 15 minutes so you can do the last minute stirfrying without any issue.

  • Spicy stir-fried mushrooms

    • etcjm on November 17, 2023

      Very good indeed. Used chesnut mushrooms sliced as they needed using. Had to sub the chilli bean to Sriracha (can never find Gluten free chilli bean sauce). Would definitley do again - a very easy side. Served with 'an adapted' crab foo yung from Gok Wan.

  • Stir-fried broccoli with hoisin sauce

    • etcjm on December 19, 2021

      Very good side. Always struggle with vegetable sides for some reason when cooking chinese, so I went on the hunt. Found this and it was very good. Will do again. Easy to prep the broccoli ahead so it's easy to pull together at the last minute.

  • Mango chicken

    • Shanria on January 31, 2022

      A bit bland. Could do with a bit more zing of some sort.

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  • ISBN 10 1409074196
  • ISBN 13 9781409074199
  • Published Jun 30 2011
  • Format eBook
  • Language English
  • Countries United Kingdom
  • Publisher Random House (Digital)
  • Imprint BBC Digital

Publishers Text

A guide to making easy and delicious Chinese food for today's busy lifestyle.

Ken Hom is arguably the West's most famous Chinese chef. Hailed as the man who transformed wok cooking into an art form, he has introduced Chinese cuisine to the tables of royalty, world leaders and countless celebrities. This book is the culmination of a lifetime of experience as a chef, teacher and the host of five hit TV cooking shows.

Complete Chinese Cookbook opens with a comprehensive introduction to Chinese cuisine. It describes China's regional styles of cooking, the theory of yin-yang as it applies to food, essential equipment and ingredients, and Chinese cooking techniques.

The recipes are organized by food type and include:

  • Appetizers, such as dim sum dumplings, prawn crackers, curried vegetarian spring rolls
  • Soups, such as hot and sour soup, corn soup with crabmeat, tomato eggflower soup
  • Meats, such as barbecued roast pork, stir-fried beef with ginger, Beijing braised lamb
  • Poultry, such as cashew chicken, Cantonese pressed duck, barbecued quail
  • Fish and shellfish, such as crispy fish roll, Szechwan shrimp in chili sauce
  • Vegetables, such as ginger broccoli, stir-fried Chinese greens
  • Rice and noodles, such as egg fried rice, chicken on crispy noodles
  • Desserts, such as sweet almond soup, egg custard, walnut cookies.

Chinese food is low in fat and heavy on fresh vegetables. Cooking it is quick and clean-up is a breeze. Complete Chinese Cookbook is the ideal guide to the world of healthy and delicious Chinese food.

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