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, he ...
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Legendary TV chef will hang up his apron for good at Lancashire gastropub this week - here's why
Ken Hom has been cooking for 66 years - and he’s made the decision to hold his ‘final gig’ in Lancashire.
Put the glutinous rice in a large bowl, cover it with cold water, and soak for at least 2 hours or overnight. Drain thoroughly. Soak the mushrooms in warm water for 20 minutes. Then drain them and ...
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