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Ken Hom visits a Hong Kong fishing village, and cooks steamed fish with garlic, spring onions and ginger, and sweetcorn soup with crab meat. (1984)

The last in a series of programmes in which Ken Hom introduces some of the most important techniques and ingredients used in Chinese cookery.

Ken Hom visits the fascinating fishing village of Lau Fau Shan in the New Territories of Hong Kong. He shows how to make his favourite fish dish, steamed fish with garlic, spring onions and ginger, and a thick sweet corn soup with crabmeat. He also prepares shredded chicken with sesame seeds which is his version of a fragrant dish from western China popularly known there as 'strange-taste chicken'. (1984)

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25 minutes

Last on

Mon 17 Dec 1984 19:35
Βι¶ΉΤΌΕΔ Two

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Programmes are selected, in part, for their historical context and reflect the broadcast standards and attitudes of their time, which may not accord to some current Βι¶ΉΤΌΕΔ editorial guidelines. We aim to select programmes which can be shown in their entirety but in some cases edits are required.

Credits

Presenter Ken Hom
Studio Director Anne O'Dwyer
Producer Jenny Stevens

Broadcast

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