KEN HOM’S CHICKEN FRIED RICE RECIPE
Provided by: Ken Hom
Yield: Serves 4
To make the steamed rice:
Put the rice into a large bowl and wash it in several changes of water until the water becomes clear. Drain the rice and put it into a heavy pan with 600ml (1 pint) of water and bring it to the boil. Continue boiling until most of the surface liquid has evaporated – about 15 minutes. The surface of the rice should have small indentations, like a pitted crater. At this point, cover the pan with a lid, turn the heat as low as possible, and let the rice cook undisturbed for 15 minutes. Let it rest on the turned-off heat for 5 minutes before serving.
To make the chicken fried rice:
Allow the cooked rice to cool thoroughly by spreading it on a baking sheet. When it is cool, refrigerate. When the rice is cold, proceed with the rest of the recipe.
Cook the fresh peas in a pan of boiling water for about 5 minutes, then drain them in a colander. If they are frozen, simply thaw them.
Heat a wok or a large frying pan over a high heat until it is hot. Add 1½ tablespoons of the oil, and when it is very hot and slightly smoking, add the shallots, garlic, ginger and white spring onions and stir-fry for 1 minute. Then add the chicken, 2 teaspoons of salt and ½ teaspoon of black pepper and continue to stir-fry for 3 minutes. Remove from the heat and put the contents of the pan into a bowl. Wipe the pan clean.
Combine the eggs, sesame oil and a pinch of salt in a small bowl and set aside. Reheat the wok or pan over a high heat until it is hot. Add the remaining 1½ tablespoons of oil, and when it is very hot and slightly smoking, turn the heat to moderate and add the eggs. Stir-fry the eggs for 2 minutes, then add the cooked rice and stir-fry it for 3 minutes, mixing well. Add the peas, cooked chicken, chilli bean sauce and shrimp paste and continue to stir-fry for 5 minutes over a high heat. Add the green spring onion tops and stir-fry for a further 2 minutes, then turn the mixture on to a plate and serve at once.
CRISPY ROAST PORK BELLY RECIPE – BBC FOOD
Provided by: Ken Hom
Prep time: 12 hours
Cook time: 2 hours
Yield: Serves 4-6
|1.5 kg/3lb 5oz boneless pork belly, with rind|
|4 tbsp coarse sea salt|
|2 tbsp ground roasted Sichuan peppercorns|
|2 tsp freshly ground white pepper|
|2 tbsp five-spice powder|
|1 tbsp caster sugar|
|400g/14oz long-grain rice, cooked according to the packet instructions, drained and chilled|
|2 free-range eggs, beaten|
|2 tsp sesame oil|
|1 tsp salt|
|2 tbsp groundnut or vegetable oil|
|½ tsp freshly ground black pepper|
|2 tbsp spring onions, finely chopped|
- For the pork, pierce the rind side of pork with a sharp fork or knife until the skin is covered with fine holes. Insert a meat hook into the meat to secure it.
- Bring a large pan of water to a boil and, using a large ladle, pour the hot water over the rind side of the pork several times. This is best done suspending the pork above the sink. Set the pork belly aside.
- Heat a wok until it is hot, then add the salt, both peppers, five spice powder and sugar and stir-fry the mixture for three minutes. Allow the mixture to cool slightly.
- When the mixture is cool enough to handle, rub it into the flesh side of the pork. Hang the meat to dry for eight hours or overnight in a cool place or in front of a fan. Alternatively, place the meat on a wire rack set above a roasting tin.
- Preheat the oven to 200C/400F/Gas 6. Place the pork on a wire rack, rind side up, over a deep roasting pan filled about one third with water and roast for 20 minutes.
- Reduce the heat to 180C/350F/Gas 4 and continue to roast for two hours. Turn the oven back up to 230C/450F/Gas 8 and cook for 15 minutes. Remove the meat from the oven and allow the pork to cool.
- For the fried rice, mix the eggs, sesame oil and a pinch of the salt in a small bowl and set aside.
- Heat a wok or large frying pan over high heat until it is hot. Add the groundnut or vegetable oil and when it is very hot and slightly smoking add the cooked rice and stir-fry for three minutes or until it is thoroughly warmed through.
- Drizzle the egg mixture over the rice and continue to stir-fry for 2-3 minutes or until eggs have set and the mixture is dried. Add the remaining salt and pepper, continue to stir-fry for two minutes then toss in the spring onions. Stir several times and turn onto a serving dish. Carve the pork into bite-size pieces, arrange on a platter and serve immediately with the rice alongside.