Ken Hom masterclass: Whole Stuffed Chicken Skin

By Carina Perkins contact

- Last updated on GMT

Related tags: Pork, Meat, Sausage

During a special masterclass at the School of Wok to celebrate the launch of its professional school, The Oriental Culinary Institute, chef and TV presenter Ken Hom demonstrated his legendary Whole Stuffed Chicken Skin for the first time in the UK. Bighospitality was there to capture the action.

Hom begins by gently loosening the chicken skin with his fingers, working from the neck end. He then finds the joint where the wing is attached to the body and chops it, leaving the wing intact, and repeating on the other side.

He uses a sharp knife to start cutting the skin away, facing the edge towards the bone and gently pulling the skin back. As the skin begins to loosen, he pulls it over the chicken, turning it inside out.

Finally, he cuts the end joint of the leg, leaving it attached, and turns the whole skin inside out.

Hom then stuffs the chicken with a glutinous rice stuffing - made with glutinous rice, minced pork, black mushrooms, pork sausages, pancetta, barbecue roast port, spring onions, Shaoxing rice wine, soy sauce and chicken stock.

Once he has stuffed the skin loosely to 're-form' the chicken, Hom closes both ends with a skewer.

The chicken is then steamed gently for an hour, cooled thoroughly in the fridge and basted with hot oil in a large wok until brown and crispy.

Related topics: Openings, People, Restaurant

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