Class Length:2:00 hours
What you’ll do
There are hundreds of cooking techniques in Chinese cooking. The most common and frequently used methods are stir-frying and braising. Stir-frying cooks ingredients at high heat for a short time, while braising cooks them at a lower heat for a longer time to create a melt-in-your-month texture. Chef Florence Kwok is going to show you how to prepare a few of her favourites: Braised Chicken with Potatoes and Tomatoes, Mushroom and Chicken Stir-Fry, Black Pepper Steak Stir-Fry and Five-Spice Pork.