Last Friday night I finally got to School of Wok in Covent Garden which was a 17th birthday present. However I finally managed to find a time suitable for me and Mum to go together. It was a joint effort as went on a course on how to properly use a wok. The wok seems like such a simple tool, but it can be deceiving.
We made 4 different Chinese inspired dishes. We started off with making Jiaozi. Jiaozi is a Chinese wheat based dumpling, we filled ours with pork mince and a collection of vegetables. The standout vegetable for me was the shiitake mushrooms, this was due to them being marinated in a light soy and a sesame based sauce which gave them a really nice umami flavour.
After that we made stir fried Sichuan chicken, this was my favourite as it was packed with so many flavours. The chicken thighs were also marinated so they were really tender.
Next we made flash fried morning glory. An unfortunate name but a great dish. We lightly fried the morning glory greens with a mix of other aromatics.
Finally to end it off, a staple in Chinese food; egg fried rice. The reason why I thought the egg fried rice was so good was because the chefs cooked the rice the night before and refrigerated it. This meant the rice was already dry and made a perfect egg fried rice. It complimented the sichuan chicken perfectly.
I would love to return to School of Wok again and really recommend it.
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