Ken Hom

Making wok cookery an art form, Ken Hom is regarded as one of the world's leading authorities on Chinese cookery.

Ken was born in Tucson, Arizona and raised in Chicago, Illinois, where his Cantonese parents lived after emigrating to the USA. Growing up he refused to eat American school food and his mother would send him in with a packed lunch box filled with Chinese delicacies. At the age of eleven Ken started work at his uncle's Chinese restaurant in Chicago after school and at weekends, about which he says, 'I did everything and it became my culinary education.'

His passion for cooking continued during his time studying art and French history at the University of California, when he gave cooking lessons to help pay his fees. As part of his degree, he travelled to France and immediately recognised the French love of good food: one reason why he has now made the country his home. When the BBC was looking for a Chinese chef to produce a new series he was recommended by Madhur Jaffrey who had seen him giving lessons. This was the start of his TV career with the series Ken Hom's Chinese Cookery in 1984. He has gone from strength to strength with over 12 books and four TV series.

Website
Ken Hom

Books
Chinese Cookery, BBC Books, Jan 2009
Simple Thai Cookery, BBC Books, 2006
Ken Hom's Quick Wok: The Fastest Food in the East, Headline, 2003
Ken Hom's Top 100 Stir-fry Recipes, BBC Books, 2004
Ken Hom Travels with a Hot Wok, BBC Books, 2002
Ken Hom's Foolproof Thai Cookery, BBC Books, 2002
Ken Hom's Foolproof Chinese Cookery, BBC Books, 2000
Ken Hom's New Chinese Cookery, BBC Books, 2001

Ken Hom

Ken Hom's Recipes



 
Pork belly
Pork belly

Ken Hom’s pork belly is marinated overnight with Sichuan peppercorns, white pepper and five spice, then slow-cooked to reveal a tender meat and crispy crackling

Avg user rating: 3 out of 5 stars



intermediate

Total time
3 hrs

Bean curd in spicy chilli sauce
Bean curd in spicy chilli sauce

Serve-up a speedy stir-fry with Ken Hom's spicy tofu dish

Avg user rating: 3 out of 5 stars

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easy

Total time
15 min

Broccoli chicken
Broccoli chicken

Make a stay-at-home take-away with Ken Hom's classic Chinese chicken dish

Avg user rating: 3 out of 5 stars

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easy

Total time
20 min

Beef with ginger and pineapple
Beef with ginger and pineapple

Pinapple adds a fruity note to Ken Hom's tasty stir-fry

Avg user rating: 3 out of 5 stars

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easy

Total time
20 min

Poached ginger pears
Poached ginger pears

Fresh ginger and vanilla infuse to make a pefect peach dessert from Ken Hom

Avg user rating: 3 out of 5 stars

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easy

Total time
35 min

Roast crispy pork
Roast crispy pork

Ken Hom shares the secret to getting crispy skin with a technique similar to the one used for Peking Duck. Then the skin is slowly roasted so that most of the fat cooks off, leaving soft tender pork flesh marbled with velvety fat

Avg user rating: 3 out of 5 stars



easy

Total time
2 hrs 50 min

Steamed salmon with black beans
Steamed salmon with black beans

Salmon is not a Chinese fish although it is growing in popularity in cosmopolitan Hong Kong and Canton. Ken Hom shows you how east meets west

Avg user rating: 3 out of 5 stars



easy

Total time
20 min

Wonton soup
Wonton soup

This is one of the most popular soups in street food stalls throughout southern China. Ken Hom's recipe makes a simple but authentic wonton soup, perfect for any family meal

Avg user rating: 3 out of 5 stars



easy

Total time
30 min

Egg fried rice
Egg fried rice

Ken Hom's egg fried rice is a classic Chinese favourite made with peas, ham, spring onions and bean sprouts

Avg user rating: 3 out of 5 stars



easy

Total time
40 min

10 minute salmon with spring onion sauce
10 minute salmon with spring onion sauce

This quick and easy salmon recipe may save on time but doesn't skimp on taste

Avg user rating: 3 out of 5 stars

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easy

Total time
15 min