Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to make a distinctive dish, ken hom’s savoury duck with oyster sauce. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Ken Hom’s Savoury Duck with Oyster Sauce is one of the most popular of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Ken Hom’s Savoury Duck with Oyster Sauce is something which I’ve loved my entire life.
Put the duck slices into a bowl and add the soy sauce, rice wine or dry sherry, sesame oil, salt, pepper and cornflour. Return the duck to the wok or pan. Stir to mix well, toss in the coriander sprigs and serve at once with plain rice.
To get started with this recipe, we have to prepare a few ingredients. You can cook ken hom’s savoury duck with oyster sauce using 13 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Ken Hom’s Savoury Duck with Oyster Sauce:
- Make ready 250 grams duck breast no skin
- Get 2-3 Tbsp Lee kum Kee premium oyster sauce
- Make ready 1-2 Tsp Lee Kum Kee Chiu Chaw Chilli oil
- Get 1 Small onion
- Get 2-3 cloves garlic
- Get 2 Tbsp Water
- Take 2 Tbsp ground nut oil
- Take 1 Tsp Sherry or Shaoxing rice wine
- Make ready Marinate
- Prepare 1 Tbsp Lee Kum Kee Light soy sauce
- Take 1 Tbsp Lee Kum Kee Sesame oil
- Prepare 1 Tbsp Sherry or Shaoxing rice wine
- Get 1 Tbsp corn flower
This is how Ken Hom answered your questions on Chinese cookery. Ken Hom's fish in hot sauce recipe. Not only is this a delicious and warming dish, fish is eaten at Chinese. Shaoxing rice wine or dry sherry.
Steps to make Ken Hom’s Savoury Duck with Oyster Sauce:
- Marinate duck with all marinate ingredients for at least 15 minutes
- Heat a wok or large frying-pan over high heat until it is very hot. Add the oil, and when it is very hot and slightly smoking, add the duck from the marinade and stir-fry for about 2 minutes. Remove the duck and drain it in a colander. The duck should be slightly pink. Pour off all but 1½ tablespoons of the oil and re-heat it over high heat, add the garlic and onion and water and stir-fry until the onions are brown and soft.
- Turn the heat to low and add the oyster sauce, rice wine, chilli oil and stir for 2 minutes. Return the duck to the wok or pan. Stir to mix well, toss in the coriander sprigs and serve at once with plain rice.
Don't be scared to introduce them to flavours early on. Hold one chopstick in the index finger, cradle the chopstick in between the index finger and thumb. Broadcaster, author and restaurateur Ken sure knows a thing or two about Asian cooking… Peking duck. Ken Hom's stir-fried chicken with chillies & basil. Growing up, he found American food unpalatable compared with his mother's cooking, so she sent him to school with a flask of hot rice and stir-fried vegetables, much to the envy of his friends.
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