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RIYADH: Chef Archana Chan’s story is one that can inspire many aspiring chefs. By her own admission, Chan “had no idea about cooking” when she started her career, but she is now the executive chef of the Cantonese restaurant Ho Lee Fook in Hong Kong.

“In many Asian countries, such as Hong Kong – where I grew up, cooking is not really a profession. I was very fond of food and knew I wanted to do something I was passionate about,” Chan told Arab Told the news. “So, when I went to university, I asked my lecturers if there was a food-related subject I could take. They told me the university offered a catering course, so I first got into the industry, but Also through tourism and hotels. That’s how I started working in the kitchen.”

Earlier this month, Chan was in Riyadh, where his restaurant launched a pop-up eatery at Al-Muraba Food Zone, Riyadh Season. Here, she discusses the versatility of spring onions and surviving a ‘military-like’ kitchen environment, and offers a recipe for chicken wings.

What’s your top tip for amateur cooks?

If you’re planning to cook meat — any meat — soak it in a four percent brine. It adds lots of flavor and tenderness. You can do this before any method of cooking; This is a very easy way to make things tastier.

What is one ingredient that you believe can make any dish better?

I love spring onions or scallions. It’s an ingredient that works with so many recipes. It adds texture and flavor to something as simple as broiled fish. You put hot oil and a little green onion on it. It just releases those flavors, especially if you add a little soy sauce and a little salt and sugar. it’s yummy. You can also add it to instant noodles.

Which customer request bothers you the most?

It doesn’t necessarily make me angry, but it can be difficult when someone asks to modify a dish. We understand that of course people have different needs; Sometimes diet is required. But it’s certainly challenging to deal with people who don’t want garlic, or green onions, or any other ingredient we use a lot. We can accommodate those requests, but we know the taste of the dish will be different.

What is your favorite dish to cook?

I love anything cooked in a pan. It’s actually really satisfying – the smell of fire and smoke. It’s always hot. So, anything I can cook with a wok, especially wok fry, is great.

As a head chef, are you calm and composed enough? Or are you a strict disciplinarian?

I spent some time in the old-school kitchen, where the head chef would be shouting – very army-like. But I’ve also spent some time in kitchens where it was a bit excessive: You can’t yell at anybody; You can’t use fear. Personally, I like to guide (my staff). My rules are as follows: I want honesty. I need care I want respect These are the things that the people working together need to agree on. It is a very basic thing as a human being. And once you agree, there’s a lot of opportunity.

It’s okay to make mistakes. But I urge them to ask questions. So, there’s a lot of guidance, and then a lot of challenging, like, “Why did you do that? What goes through your mind while choosing this method?”

Recipe: Chongqing Chicken Wings by Chef Archana

material:

1 kg chicken wings

1 packet potato starch

2 tbsp chopped garlic

1 tbsp Sichuan pepper

1 stalk of spring onion, 4 cm sliced

50 grams dry chili

1 liter water

40 grams salt

1 tablespoon ground spices (cumin, five-spice, or a spice mix)

Instructions:

1. Add salt to the water and stir until the salt dissolves, you will get a 4% salt solution.

2. Lightly coat the chicken wings in potato starch.

3. Deep fry the chicken wings at 180C for six minutes, or pan fry for 10-15 minutes till golden brown.

4. Season the wings with a little salt and your favorite ground spices.

5. Sauté garlic, Sichuan peppercorns and spring onions in a pan over high heat.

6. Add a tbsp of water and dry chillies. Fry till fragrant.

7. Add the fried chicken wings to the pan. Toss for 15 seconds to absorb all the flavor. service tax.