Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, ken hom’s savoury duck with oyster sauce. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look 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? Return the duck to the wok or pan.
Ken Hom’s Savoury Duck with Oyster Sauce is one of the most popular of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Ken Hom’s Savoury Duck with Oyster Sauce is something which I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can have ken hom’s savoury duck with oyster sauce using 13 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Ken Hom’s Savoury Duck with Oyster Sauce:
- Prepare 250 grams duck breast no skin
- Take 2-3 Tbsp Lee kum Kee premium oyster sauce
- Prepare 1-2 Tsp Lee Kum Kee Chiu Chaw Chilli oil
- Take 1 Small onion
- Make ready 2-3 cloves garlic
- Make ready 2 Tbsp Water
- Prepare 2 Tbsp ground nut oil
- Prepare 1 Tsp Sherry or Shaoxing rice wine
- Prepare Marinate
- Prepare 1 Tbsp Lee Kum Kee Light soy sauce
- Get 1 Tbsp Lee Kum Kee Sesame oil
- Take 1 Tbsp Sherry or Shaoxing rice wine
- Make ready 1 Tbsp corn flower
Prepared oyster sauce, available at most grocery stores, adds the essence of oysters to this dish. The finished flavor of a dish served with oyster sauce—combined with all of the other ingredients—becomes more savory than fishy. A classic recipe for honeyed Peking duck, serve with Chinese pancakes, spring onions and hoisin sauce for a mouthwatering main course. 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.
Steps 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.
Ken Hom's Stir Fried Mixed Vegetables With Broccoli, Asparagus, Pak Choi, Baby Corn, Peanut Oil, Shallots, Red Chili, Fish Sauce, Water, Oyster Ken Hom is the authority on Chinese stir-frying—he's written four books on the subject. So when Hom replaced chicken with meatier, richer duck breasts. Not only is this a delicious and warming dish, fish is eaten at Chinese New Year because it's associated with prosperity. You can use oyster sauce, black bean garlic sauce or simply just light soy sauce. When using soy sauce remember that light soy sauce is used for flavour and dark soy sauce.
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