We, as a kid, love to see him. Nostalgia 😊❤

Damn awesome...

Chef Hom was a fantastic and patient teacher when taking his class at the CCA in the early 80's.

I was a student of Chef Hom in the early 1980's. His knowledge was endless. A very kind, gentle and patient man. His influence has been profound in my culinary career. Still have and use the wok he presented to me.

Dear o dear kitchen prep 101 you contaminated your veg you didn't clean down raw chicken board......shocking

I am new to Ken Hom, this waa wonderful to watch and learn the proper way to stir fry , i read all or most of the posted comments, Yes they so correct . Thank you so much for sharing your talent with us ❤❤❤

Fabulous food wish i could do that,

Great guy

Sry m8 but that knife sharpener is only 'kind of ok'. And when YOU did it you didnt even use a steel to take the finer filings down.So now there in the food.. whatever.Very unprofessional imo.......But you cook the food beautifually WTF can i say?

I am from holland and i coke many recepies from him, he is so good, nice too see him again.

I only came upon your 'Chinese Cookery' program on KZbin and learned about you recently (I live outside of UK). Since then I've been searching for other videos of your tutorials. And I've been trying your numerous recipes. You are such a good teacher, making every dish doable and fun, and teaching us basic principles along the way. You make me feel like I can do so much with what I already have in the kitchen and I know what I'm doing! And I've been more prepared and organized since. Thank you!

Brilliant teacher!

We bought our first wok back in the 80’s after we first saw you on a program. It came with one of your wok cook books. We still have it and still cook the recipe’s in it. Great food

What a handsome man teaching to cook patiently.i Wii definitely try this

That’s a boat load of oyster sauce Chef 😮

Watched you when I was a teenager in the 80,'s. I'm 62 now and use my wok at least three times a week. Chinese and Thai. Welcome back boss.

How do you clean your cutting board after cooking chicken that could be a video?

Did the garlic go in?

Welcome back! I subbed 🙏🏾

How to know how much sauce to add?

Oh, no, no pineapple, please! It's not indigenous of China! Like a a pizza with pineapple!? Yuk, disgusting!

Ken, I just love your cooking, mate! Cooked it tonight, but added some chilly and ginger, and sesame seeds at the end! Is it a crime? Was gorgeous!

How do you cook a Chinese dinner for guests when everything has to be cooked one by one? Can you keep the food hot?

Love this recipe! Made it so many times! Nice and easy and very tasty. It’s our ‘go to’ when we get home late from work. Thankyou Ken enjoy your videos! Cooked the chicken stir fry too! Easy and delicious! Feel like an accomplished chef with your expert tuition!

I love how mr ken explains everything he's doing and how to use/not to use utensils for anyone learning to become a shef ext. Very calming to lisren to mr ken. Thank you

With a lot of tabasco sauce?! My butt would be smoking after that!

Hi, I like your recipes, I noticed that you often use oyster sauce, I am allergic to seafood and in particular iodine which is found a lot in lobster, shrimps, fish I eat without a problem, could the oyster sauce harm me? I want to make your recipes but am afraid to use oyster sauce, thanks

God, man you are of great value. Not only do you show us how to do it, but you also tell us why, plus other useful tips. Respect!

Pork tenderloin trimmings in soup stock, genius, needed that ! Spend so my time carefully trimming the silver skin , so as to not waste the meat. Thanks Ken Hom !!

So grateful to have found this channel, what a difference his ideas and teachings have made !! I have a very good carbon steel, handspun wok, but was not successful until Ken Hom arrived on my YT suggestions. Wow, what a difference a few small pointers have made. I could not figure this out from cookbook recipes, needed an excellent teacher.

You the best chef tank you for this video

Loved the video! If I know I'm having a stir fry the following day, is it ok to marinate the chicken the night before?

I grew up watching him on TV in the 90s, that's where my love affair with chinese cuisine started. The rest is history.

I bought my Ken Hom wok over 25 years ago, it's still used more than twice a week, and I always remember Ken's saying - "the blacker the wok, the better the cook" Mine is very black now, so I must be doing something right 👍 Thank you Ken for all the years of recipes and inspiration ❤️

I came across your channel while I was looking for a quick and easy beef stir fry and I was so amazed about how much you explained the way and reasons on how to cook it. I have now subscribed to your channel so I can get more recipes. Thank you for sharing ❤❤❤❤❤❤

Solid performance!!! Blessings from Puerto Rico YOYOKAAAA!!!

Corn flour, not corn starch to coat chicken?

Good instructions ❤. I have your books but watching a video for the first time .

from a greek chef to you sir.. will try this method for mom's legacy 😇

How fantastic i have your cooking book

I keep trying to tell my loved ones that the pan needs to be hot! Seal it, don't stew it. XX

I only use carbon steel woks have for since 1984 🐊

This guy is a fraud. Here in China, he's looked upon as a joke. He doesn't cook Chinese food. He cooks American food. Sesame oil isn't used in marinades. It's pointless. Sesame oil is valued for is aroma and flavour, both of which are highly volatile and disappear when heated. It is only used as a condiment off the heat, AFTER the dish is cooked. He as negligible knife skills. He just repeats the same recipe over and over again, only switching the protein. He's only really trying to sell you his crappy woks and cleavers. Chinese cooks add the garlic and GINGER first to flavour the oil. Not the meat. And don't stir with chopsticks. It isn't 'smoke' coming out of the chicken, idiot. It's steam! Chefs or even home cooks in China wouldn't use bottled sauces. I can't even buy black bean sauce in China - we make our own in the wok each time. If he served that dish in China he'd be deported.

What a great teacher.....I've been wanting to buy a clever for awhile I just don't know how to pick one.....

Excellent teacher......I would totally take cooking classes from him!

I just discovered your channel and I love your videos. They're so simple and interesting, and you describe everything so well. Thank you!

Long term viewers, My first time viewing Ken Hom. Excellent Instructor!

How to get rid of the gamey mince beef taste , I marinaded but maybe not long enough

thanks for your you tube videos. i like them because they applicable for home kitchen cooking. Also your advise and explanation to add sauces when all the main food is cooked.

This guy is a fake. Chinese people find him hilariously inept. He doesn't cook Chinese food. He cooks American food. Here he uses bamboo steamers. In 30 years living in China I have only once seen a bamboo steamer in a domestic kitchen - mine! And I bought it in England! Cod is unusual in China, too. Adding the sesame oil is utterly pointless. Sesame oil is valued for its flavour and aroma, both of which are highly volatile and disappear when heated. Heating it until smoking would destroy it. It is only every added off the heat after the dish is fully finished and about to be served.