Hom - My Kitchen Table: 100 Easy Chinese Suppers

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Epub ISBN: 9781446417256

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Published in 2012 by BBC Books, an imprint of Ebury
Publishing. A Random House Group company.

Recipes Promo Group Ltd 2012
Book design Woodlands Books Ltd 2012

All recipes contained in this book first appeared in Ken Homs Hot Wok (1996), Foolproof Chinese Cookery (2000), Foolpoof Thai Cookery (2002) and Foolproof Asian Cookery (2003).

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Commissioning Editor: Muna Reyal
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Ltd 2012 (see also credits below)
Food Stylists: Sarah Ramsbottom, Linda Tubby, Marie-Ange Lapierre, Penny Stephens, Julia Azzarello and Mari Williams
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ISBN: 9781849903981

Your first step on the path to success with Chinese cooking is to prepare and maintain an ample supply of good chicken stock. I prefer to make a large amount and freeze it. Once you have a batch of stock available you will be able to prepare any number of soups or sauces very quickly.

Makes 5 litres (8 pints)

2kg (4lb) raw chicken feet, wings, etc., or any leftover bones you may have (save uncooked chicken bones and keep them in the freezer until you need them)

675g (1lb) chicken pieces, such as wings, thighs, drumsticks

5 litres (8 pints) cold water

3 slices fresh root ginger, cut on the diagonal into 5 x 1cm (2 x in) slices

6 spring onions, green tops removed

6 garlic cloves, unpeeled, but lightly crushed

1 tsp salt

Step one Put all the chicken into a very large pot (the bones can be put in either frozen or defrosted). Cover with the cold water and bring to a simmer.

Step two Using a large, shallow spoon, skim off the scum as it rises from the bones to the surface of the water. Watch the heat, as the stock should never boil. Keep skimming as necessary until the stock looks clear. This can take 2040 minutes at a low simmer. Do not stir or disturb the stock.

Step three Now add the ginger, spring onions, garlic cloves and salt. Simmer the stock over a very low heat for 24 hours, skimming any fat off the top at least twice. The stock should be rich and full-bodied, which is why it needs to be simmered for such a long time.

Step four Strain the stock through several layers of dampened muslin or through a very fine sieve. Let it cool thoroughly, then chill. Remove any fat that has risen to the top. It is now ready to be used or transferred to containers and frozen for future use.

This Vietnamese soup is similar to one I grew up with in our Chinese household. We used a variety of water spinach with a crisp stalk and distinctive flavour. I have found, however, that ordinary spinach works just as well. This light soup is typical of the subtle cuisine of Vietnam. It is easy to make, and much of the preparation can be done in advance.

Serves 4

450g (1lb) fresh spinach

175g (6oz) lean fillet steak, cut into thin slices about 5cm (2in) long

2 shallots, finely sliced

2 tbsp finely chopped garlic

3 tbsp fish sauce (nam pla)

1.2 litres (2 pints) home-made or good-quality bought stock

1 tbsp lemon juice

1 tsp sugar

1 small fresh red chilli, de-seeded and chopped

freshly ground black pepper