World renowned chef Ken Hom has published more than 80 books, hosted a number of TV shows and cooked for a host of celebrities and famous faces. Here he shares two mouth-watering dishes.
CRISPY AROMATIC DUCK
SERVES 4-6
1 x 6lb duck (fresh or frozen)
6 slices of fresh root ginger
6 spring onions cut to 3in length
Cornflour, plain flour or potato flour for dusting
2 pints groundnut oil
FOR THE SPICE RUB
2tbsp five-spice powder
2.5oz Sichuan peppercorns
1oz whole black peppercorns
3tbsp cumin seeds
7oz rock salt
TO SERVE
Chinese pancakes
6 spring onions, finely shredded
Hoisin sauce
If the duck is frozen, thaw it thoroughly, rinse well and blot it completely dry with kitchen paper. Mix all the ingredients for the spice rub together in a small bowl, then rub the duck inside and out with this mixture, applying it evenly. Wrap well in cling film and place in the refrigerator for 24 hours.
After this time, brush any excess spices from the duck. Stuff the ginger and spring onions into the cavity and put the duck on a heatproof plate. Set up a steamer or put a rack into a wok. Fill it with 5cm (2in) of water and bring to the boil. Lower the duck and plate into the steamer and cover tightly. Steam gently for two hours, pouring off excess fat from time to time. Add more water as necessary.
Remove the duck from the steamer and pour off all the liquid. Discard the ginger and spring onions. Leave the duck in a cool place for two hours or until it has dried and cooled. At this point the duck can be refrigerated.
Just before you are ready to serve it, cut the duck into quarters and dust with cornflour, or plain four or potato flour, shaking off the excess. Heat the oil in a wok or deep fat fryer. When it is almost smoking, deep-fry the duck quarters in two batches. Fry the breasts for about 8-10 minutes and the thighs and legs for about 12-15 minutes until each quarter is crisp and heated completely through.
Drain the duck on kitchen paper and leave until cool enough to handle. Then remove the meat from the bones and shred it. You can do this easily with a fork. The Chinese eat it with bones and all. Serve with the Chinese pancakes, spring onions and hoisin sauce.
FISH IN HOT SAUCE
SERVES 4
1lb fresh firm white fish fillets, such as cod, sea bass or halibut
Cornflour, for dusting
3 spring onions
5fl oz groundnut or vegetable oil
1tbsp finely chopped fresh ginger
FOR THE SAUCE
5fl oz chicken stock
2tsp whole yellow bean sauce
1tbsp chilli bean sauce
2tbsp Shaoxing rice wine or dry sherry
2tsp dark soy sauce
2tsp sesame oil
Salt and white pepper
Sprinkle the fish fillets evenly on both sides with one teaspoon of salt. Cut the fish into strips 5cm (2in) wide and let them sit for 20 minutes. Then dust them with the cornflour. Cut the spring onions into 2in diagonal slices.
Heat a wok or a large frying pan over a high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, turn the heat down. Fry the fillets on both sides until they are partially cooked. Then remove and drain the fish on kitchen paper.
Pour off most of the oil, leaving about 1tbsp in the pan. Reheat the wok or pan and add the spring onions, garlic, and ginger. Stir-fry them for 30 seconds, then add the sauce ingredients and season with about half a teaspoon of salt and a quarter teaspoon of white pepper.
Bring the mixture to the boil. Turn the heat down to a simmer and return the fish to the pan. Simmer for about two minutes, then turn the fish and sauce on to a platter and serve.
BEEF WITH ORANGE
SERVES 4
1lb lean beef steak
1tbsp dried orange peel, soaked and coarsely chopped*
2tsp whole Sichuan peppercorns, roasted and finely ground (optional)
1tbsp dark soy sauce
0.5tsp salt
0.5tsp freshly ground black pepper
1.5tsp sugar
2tsp sesame oil for the marinade
1tbsp dark soy sauce
1tbsp Shaoxing rice wine or dry sherry
1.5tbsp finely chopped fresh root ginger
2tsp cornflour
2tsp sesame oil
2fl oz groundnut oil
2 dried red chilli peppers, cut in half lengthways
Cut the beef into thin slices 2in long, cutting against the grain. Put the beef into a bowl, add all the marinade ingredients and mix well. Leave to marinate for about 20 minutes.
Heat a wok or large frying pan over a high heat. Add the groundnut oil and, when it is very hot and slightly smoking, remove the beef from the marinade with a slotted spoon. Add the beef to the pan and stir-fry for 3–5 minutes or until browned. Remove and leave to drain in a colander. Set inside a bowl.
Pour off most of the oil from the wok or pan, leaving about 2tsp. Reheat over a high heat, add the dried chilli peppers and stir-fry for 10 seconds. Return the beef to the pan and add the rest of the ingredients and stir-fry for four minutes, mixing well. Serve at once.
*To make dried orange peel, peel the skin off an orange, scraping away as much of the white pith as possible or coarsely grate the peel. Lay on kitchen paper and dry in the sun, an airing cupboard or in a warm but turned off oven, until dry and very hard.
Store in a tightly sealed container in a cool, dry place. To use, soak the required amount in warm water until it softens, then chop or slice according to the recipe. Add grated peel to dishes without soaking first.
This year Ken celebrates 30 years as the nation’s favourite TV chef. To download a copy of his 30th career anniversary booklet, visit www.kenhom.co.uk