Ken Hom's Chinese Cookery

Meat (1x5)

Date de diffusion: Nov 26, 1984

Ken Hom focuses on some of the key techniques used to cook meat in Chinese cuisine. Steaming preserves the natural flavours of food and is a method much favoured in southern China, where the recipe for steamed beef meatballs comes from. Ken introduces two dishes from western China - spicy chilli pork spare ribs and stir-fried hot and sour kidneys. Ken also looks at the types of meat available in a Hong Kong market and finds out how soy sauce is made.