Harts Kitchen
Menu à la Harts – Chinese
We Will Wok You
You can cook delicious, authentic Chinese food
at home with the right kit and expert advice
from Jeremy Pang and his School of Wok…
H
e doesn’t look old enough to
have his own cookery school,
but Jeremy Pang comes from
three generations of Chinese
chefs. This complex cuisine
is in his blood and he’s been
sharing his passion for it since setting up
London’s School of Wok back in 2009. He
started by taking Eastern cooking expertise
into people’s homes but now teaches and
demos from a professional kitchen in
Covent Garden, just downwind from the
aromas of Chinatown. To further inspire
people to cook Chinese food at home,
he’s developed a collection with Dexam.
Every tool is designed to do its job – woks
that are the perfect thickness to heat up
fast, bamboo handles for comfort and
authenticity, and tools with just the right
angle for stir frying. This recipe is a classic
that you’ll want to keep your wok seasoned
for, so it’s ready to cook on a regular basis.
JEREMY PANG
Winner of the
British Cookery
School’s ‘Best
Young Rising
Star’ award.
School of Wok’s stir-fried
Sichuan chicken
The region of Sichuan is situated on the
Western side of China and is heavily
influenced by ingredients from Tibet and
northern India – like Sichuan peppercorns,
which have become increasingly popular in
the West in recent years. Sichuan peppercorns
(dried red berries, native to China) have a
distinct fragrance when crushed and provide
a unique numbing feeling all over the tongue –
something the Chinese call ma la. They can be
easily found in most Oriental supermarkets.
Serves: 4
Preparation: 20 minutes
Cooking: 15 minutes
Ingredients
½ onion
1 red pepper
400g boneless chicken thighs
3 garlic cloves
1 bird’s-eye chilli
1 spring onion
2 teaspoons Sichuan peppercorns
10 dried red chillies
200g cashew nuts
1 ½ tablespoons vegetable oil
The Marinade
1 teaspoon sesame oil
2 teaspoons granulated sugar
A large pinch of Chinese five-spice
3 tablespoons light soy sauce
1 ½ tablespoons corn flour
The Sauce
Give your Asian-inspired dishes an
authentic edge with the right kit
2 teaspoons chilli paste or chilli bean paste
2 tablespoons light soy sauce
2 tablespoons hoisin sauce
3 tablespoons rice wine
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