Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to make a special dish, ken hom’s savoury duck with oyster sauce. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
In our third episode, Ken Hom uses the umami magic of Lee Kum Kee Premium Oyster Sauce to create the most intense flavours. Duck and oyster sauce are a marriage made in heaven - will you be giving it a go? Put the duck slices into a bowl and add the soy sauce, rice wine or dry sherry, sesame oil, salt, pepper and cornflour.
Ken Hom’s Savoury Duck with Oyster Sauce is one of the most popular of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Ken Hom’s Savoury Duck with Oyster Sauce is something that I’ve loved my whole life.
To begin with this recipe, we must first 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 can achieve it.
The ingredients needed to make Ken Hom’s Savoury Duck with Oyster Sauce:
- Get 250 grams duck breast no skin
- Prepare 2-3 Tbsp Lee kum Kee premium oyster sauce
- Make ready 1-2 Tsp Lee Kum Kee Chiu Chaw Chilli oil
- Prepare 1 Small onion
- Get 2-3 cloves garlic
- Make ready 2 Tbsp Water
- Prepare 2 Tbsp ground nut oil
- Make ready 1 Tsp Sherry or Shaoxing rice wine
- Make ready Marinate
- Take 1 Tbsp Lee Kum Kee Light soy sauce
- Take 1 Tbsp Lee Kum Kee Sesame oil
- Make ready 1 Tbsp Sherry or Shaoxing rice wine
- Make ready 1 Tbsp corn flower
Marinate slices of lean beef steak then pan-fry with chunks of red pepper and a savoury sauce in this classic. 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. Shaoxing rice wine or dry sherry. Don't be scared to introduce them to flavours early on.
Instructions 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.
Hold one chopstick in the index finger, cradle the chopstick in between the index finger and thumb. A sauce made with just oyster sauce will just taste of that - plain oyster sauce dolloped on greens. And if you're happy with that, then there's no need to What it tastes like - Steamed Chinese Broccoli tastes like broccolini stems with spinach leaves. Smothered in a sweet-savoury garlic ginger sauce. Ken Hom is the authority on Chinese stir-frying—he's written four books on the subject.
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