Gok Cooks Chinese

Chinese Classics (1x1)

: 21, 2012

Gok guides viewers through the simple basics of Chinese cooking, from the 'holy trinity' of ingredients - garlic, ginger and spring onion - to the 'love box' of condiments. His first aim is to demonstrate how to cook the perfect egg-fried rice - it's the fastest Chinese food anyone can master, from wok to plate in five minutes. Gok heads to Leicester to see his dad and rustle up a classic dish. He also visits the fiery kitchens of Hakkasan in London to see how top Chinese chefs make mouth-watering dishes in a matter of minutes. Finally, he prepares another takeaway classic that can be easily made at home - spicy king prawns with cashew nuts. With fresh ingredients and careful preparation, the meal goes from wok to plate in seven minutes.