Cookbook veteran Hom (Ken Hom's Chinese Kitchen) admits that Chinese cooking carries expectations of lots of preparation work, exotic ingredients and split-second timing. To offset this faulty rep ...

As a Chinese, I was always surprised to see non-Chinese eating cucumbers raw, says celebrity chef Ken Hom. We Chinese never eat cucumbers raw. We prefer them when they are in season, young ...

American-Chinese Chef Ken Hom brought elevated traditional cuisine from China to the world. He studied art and French history, went on to open a cooking school, write several cookbooks ...

Wok-master Ken Hom delivers another sensational stir-fry. This simple chow mein is packed with spring onions, mangetout and lightly marinated chicken. Cook the noodles by boiling them for 3–5 ...

Ken Hom, who presented his first TV series back in 1984, almost single-handedly brought Chinese cooking into the nation's homes. Since then he has never been far from our TV screens, has sold over ...

Ken Hom shows you how to make thse melt-in-your-mouth Chinese spare ribs with a sticky, sweet sauce. Have your butcher separate the spareribs into individual ribs and then into chunks which are ...