Hot Off The Wok - Behind Authenticity - Episode 14 - Hoi King Heen

https://www.uk.lkk.com/ Welcome to our new video series Hot Off The Wok - Behind Authenticity, featuring Ching-He Huang. Go behind-the-scenes of some of the best Chinese restaurants & learn to cook authentic flavours at home! Of all the different cuisines that make up Chinese food, the most famous must be Cantonese, the style of cooking originated in a Guangdong province of China which borders Hong Kong. So it’s no surprise that the city is home to some of the best Cantonese food on the planet. Hoi King Heen specialises in serving the finest Cantonese cuisine. Executive chef Leung Fai Hung is a veteran of the industry with over thirty years of culinary experience. Early in his career chef Leung travelled throughout Japan, South Korea, Hong Kong and China to develop his skills. His attention to detail and creative flair have earned him a Michelin star for his food. He is going to make his braised beef brisket stuffed in Asian pear. So I’m here with chef Leung and he’s going to teach me how to make his braised beef brisket stuffed in Asian pear and it sounds amazing. Firstly we’ve got spring onions, shallots, garlic, ginger, bay leaf, we’ve got some Chu Hou sauce which is this white and black sesame pepper paste mixed in with some yellow bean paste. Got a gorgeous piece of American beef brisket and some oyster sauce, and I can’t wait, this is my favourite time, it’s time to wok. First we start with some oil, firing up the wok. In goes all those aromatics. The garlic, the ginger, the shallots, and then the spring onions go in, bay leaves, good handful, and then about a quarter cup of the Chu Hou, exploding those flavours in the wok. Next, a good two to three splashes of Shaoxing rice wine, then five big ladles of water. So now a good half a cup of premium oyster sauce goes in there, getting parts of a really lovely savoury note to this dish, now for a little bit of colour he’s adding in a little bit of dark soy sauce and then the beef brisket goes in, look at that, so now that’s gonna slowly simmer for two and a half hours so all those flavours marry together. So this beef brisket has had two and a half hours. Next chef is going to prepare the Asian pear. So first he’s just peeling it, I love this fruit it’s got a lovely sweetness to it and it’s full of juice. And then he takes the bottom end off, he’s just taking the insides and just coring it. So he’s making sure that he’s carved enough of the insides out, de-coring the centre. So he’s already got some already prepared, these pears have been poached in salted water for about a good one hour and then they’re ready to be stuffed. Wow look at that, the bone just comes straight off because the meat is so tender, that is a beautiful piece of meat. Look at that, he just slices the beef brisket into sort of one inch by two inch pieces and then he just literally stuffs a really juicy piece right in the middle like that. He’s going to braise the pears in this delicious poaching liquid from that beef brisket. So just putting them in. it smells so good. So now he needs to just gently cook it. So ladling over the juices over the pears for about ten minutes, there’s so much skill involved. So now this has had ten minutes so we’re almost there, so were going to take it off the heat, we’re going to remove the pears, put it on the serving plate. So next chef is going to add a little bit of corn starch slurry, it’s just going to thicken that sauce and make it nice and glossy, he’s gonna dress the pears with that delicious sauce, wow. Now chefs gonna do the last stretch and that is the garnish. He’s got some pak choi stalks, Chinese chives and he’s got little balls of that Asian pear, he’s just gonna poach it in water, place it on to the plate. That is beautiful, the finishing touches. Got some Goji berries and some Chinese chives, tying them into little knots. That is beautiful. Wow look at that. I’m in absolute heaven, the beef brisket is super tender and it just melts in the mouth. The pear is so soft and juicy, and the flavours of that gravy, the richness, that is one piece of high level of confit cooking. You are amazing, thank you so much.