Chinese Banquet (3hr)

About this course

Participants practise using a Chinese cleaver for cutting, slicing and chopping, then explore wok techniques including stir-frying, deep-frying and steaming. The class also covers the use of garlic, ginger, soy sauce, oyster sauce, black bean sauce and sweet and sour sauce in Chinese cooking. Each learner has an individual preparation area, while cooking at the hob takes place in pairs. The class is taught in a group setting by a head chef and assistant chef, with opportunities to ask questions about ingredients and techniques.

What you'll learn

• Use a Chinese cleaver for basic cutting, slicing and chopping tasks
• Apply stir-frying, deep-frying and steaming techniques in wok cooking
• Use common Chinese seasonings, including garlic, ginger, soy sauce and oyster sauce
• Select and apply sauces such as black bean and sweet and sour sauce

Is this course right for you?

The class is intended for all levels, including total beginners and more experienced cooks. Participants prepare ingredients individually but cook at the hob in pairs, so the course involves both individual preparation and shared cooking.

• Suitable for learners with no previous cooking experience
• Cooking at the hob is carried out in pairs
• Class sizes typically range from 6 to 12 students

Before you go

• Bring a suitable container for taking home leftovers.
• The menu may contain nuts, shellfish, gluten and egg. Learners with allergies should contact the provider in advance about alternative recipes and ingredients.
• Vegetarian alternatives may be available by arrangement.