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Wok around the clock: Cook the Jeremy Pang way

Wok cooking is one of the fastest, most energy-efficient ways to get dinner on the table in a hurry. Jeremy Pang’s School of Wok cookery school in London has tutored more than 60,000 students in the art of successful wok cooking, simplifying the process by means of his “wok clock”.

Essentially, this involves preparing each of the ingredients in advance and laying them out in a clock formation, in the order in which they will be cooked. A simple tip, but one that brings order to a fast-paced cooking environment.

His latest book, also called School of Wok, has recipes from China, Thailand, Vietnam, Singapore, Malaysia, Indonesia, the Philippines, Korea and Japan, using a wok to cook them, just as they would be in home kitchens across the globe.

General Tso’s chicken

PREP: 25 MINS | COOK: 15 MINS | SERVES 2

Why is General Tso so popular? Well, this dish is sweet, sour, spicy and savoury with just the right amount of salty. It’s the perfect balance of flavour, texture and colour and a wonderful place to start your wok journey.

Ingredients

10 dried red chillies

300g skinless, boneless chicken thighs, diced

200g cornflour, seasoned with ¼ teaspoon salt…

Hamlyn serves Pang’s new School of Wok ‘Chinese cooking bible’

Jeremy Pang

Hamlyn, part of Octopus Publishing Group, has acquired School of Wok: Jeremy Pang’s Chinese Kitchen by Jeremy Pang.

 

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Hamlyn dishes up Pang's second 'irresistible' School of Wok cookbook

Jeremy Pang

Hamlyn has dished up the second School of Wok book from Jeremy Pang, School of Wok: Jeremy Pang’s Simple Family Feasts.