Ken Hom, Ching-He Huang
Professional chef
Books & Sources
Recipes
Bang-Bang Chicken
Ken Hom, Ching-He Huang · Exploring China: A Culinary Adventure: 100 recipes from our journey
Ken Hom and Ching-He Huang's take on traditional Bang-Bang Chicken is light and refreshing, featuring radish, carrot and cucumber.
Braised Beef Shank in Sichuan Dressing
Ken Hom, Ching-He Huang · Exploring China: A Culinary Adventure: 100 recipes from our journey
Make the most of a cheaper beef cut with beautifully slow braised beef shank in Sichuan dressing from Ching-He Huang.
Ching’s Longevity Noodles
Ken Hom, Ching-He Huang · Exploring China: A Culinary Adventure: 100 recipes from our journey
This easy, comforting Chinese noodle dish is traditionally served on special occasions, including birthdays and Chinese New Year. The noodles are dressed with a simple combination of garlic, sesame oil, salt and soy sauce.
Ken Hom’s Classic Peking Duck
Ken Hom, Ching-He Huang · Exploring China: A Culinary Adventure: 100 recipes from our journey
This classic recipe for crispy Peking duck by Ken Hom is made with roasted duck, dried and marinated with five spice and Sichuan pepper.
Red-Cooked Butternut Squash
Ken Hom, Ching-He Huang · Exploring China: A Culinary Adventure: 100 recipes from our journey
A simple vegetarian recipe with butternut squash as the star. A mix of sweet and savoury is created with peanut oil, cinnamon sticks, five spice and soy sauce.
Sea Bass, Baby Pak Choy and Coriander Soup
Ken Hom, Ching-He Huang · Exploring China: A Culinary Adventure: 100 recipes from our journey
A nourishing soup recipe from Ching He Huang and Ken Hom. The Chinese seabass is gently poached with baby pak choy, root ginger and sweet-scented coriander.
Sichuan Sea Bass with Chives
Ken Hom, Ching-He Huang · Exploring China: A Culinary Adventure: 100 recipes from our journey
Spicy Sichuan seabass from Ching He Huang and Ken Hom. This recipe combines meat and fish to create a smoky but piquant Chinese dish for a main meal.
Smoky Hot Scallops with Bamboo Shoots and Spring Onions
Ken Hom, Ching-He Huang · Exploring China: A Culinary Adventure: 100 recipes from our journey
A beautifully presented scallop recipe with crunchy bamboo shoots and spring onions. A quick, healthy stir fry with hints of soy, rice vinegar and brown sugar.
Stir-Fried Crab with Ginger and Spring Onions
Ken Hom, Ching-He Huang · Exploring China: A Culinary Adventure: 100 recipes from our journey
Delicately spiced crab, stir fried with textures of ginger and spring onions. From Ching He Huang and Ken Hom, this delicious recipe has Cantonese influences.