A Homage to Ken Hom and Chin He Huang

Photo by BBC

Today I fell in love with China. Oke, not really..but I was very much intrigued by the BBC series I saw called “Exploring China: A Culinary adventure”. Its a must see for any foodie. After seeing this, I had to add one more thing to my bucket list; a trip to Kanton.

As my grandparents both have ancestors from China, Chinese food has always been a part of family dinners. On the first day of the new year, my mom (and her dad did the same) would always make us a nice table with food..lots of food…I kid you not and then she would set the table with her special collected chinese porcelain. Dishes like: Bbq pork with cashew nuts, mushrooms, bean curd sticks with chicken, steamy white rice, a whole roasted chicken and some green veggies would always be part of her feast. Oh yes a feast it was indeed! Its a tradition we try to up hold. And as I saw today, Chinese culture consists of a lot of tradition.

After watching all episodes where Ken and Chin He ate all this good food, I was sitting there craving it too. It inspired me to cook my family some fried rice with shrimp and edamame, chicken wings Ken Hom style and some greens with tofu to accompany.

I could not wait to dig in and was very much surprised by the simplicity but oh so delicious chicken wings.

Happy tummy, Happy me today 😉

Dishes
Fried rice with shrimp and edamame
Ken Hom chicken wings
Green beans with tofu

Fried rice with shrimp and edamame

Ingredients:
1 small onion, diced
Rice for 4 people, preferably a day old
2 eggs, whisked with a dash of Maggi sauce
About 10 large shrimps, deveined and washed, cut into super small cubes
1 cup of Edamame, soaked in boiling water for 10 mins
White pepper
Light soy sauce

Method:
*In a large wok, drizzle a bit of oil, preferably sunflower oil and put the stove on high heat. Cook your onions until they start to glaze.
*Then you add in the rice till it is mixed.
* After that you add in the egg mixture and make sure to divide it evenly so the rice will get a nice golden glow.
*In the meantime make sure to wok the shrimps with some onions and add these to your rice. Make sure to also add as much of the juices from the shrimp to give your rice that nice extra flavour.
*It is now time to add the edamame beans. Be sure to divide evenly.
*Season with white pepper and soy sauce.

Ken Hom Chicken Wings

Ingredients:
12 chicken wings
5 spices powder
Sea salt
2 cloves of garlic, cut into thin slices
4 slices of ginger
2 spring onions, cut into slices

Method
Start by removing all excess fat of the wings. Wash them and set aside.
In a little bowl start, mixing some 5 spices powder with sea salt. The exact ratio is hard for me to determine right now, but there needs to be more salt than 5 spices.
Take a baking tray from your oven and spray it with some oil.
Place the wings on the tray and drizzle some of the salt on top of it. Turn the wings and do the same for the other side.
In a preheated hot air oven, 200 degrees, place the wings and bake for 30 mins. Be sure to turn the wings halfway through so you’ll end up having crunchy wings.
When your wings are almost done, heat up some oil in a wok and fry the ginger and garlic till fragrant. Add the wings and toss them to get them covered in all those nice oily juices.
Top it off with some spring onions. They are now ready to serve!

Green beans with tofu

Ingredients
Green beans, 300 grams
Tofu, 150 grams, shredded into pieces
2 TbSp Oyster sauce
½ onion diced
Ginger, 2 thin slices

Method
Cut the green beans in pieces that suit your taste 😉
Heat some oil in a wok with the ginger and onions until fragrant.
Add the green beans and some hot water and make sure it evaporates.
Now you add in the oyster sauce and mix well.
When the oyster sauce is mixed well, you can add the tofu.
Mix well and bring to taste accordingly.

Nog meer maken van mijn blog?  Dan moet je zijn bij mijn recepten .

ps Heb jij iets gemaakt? Dan vind ik het leuk om terug te zien! Deel je foto’s met mij via Instagram, Twitter of Facebook via #culinessarecepten of tag mij in je berichten.