18 February 2007 is Chinese New Year’s Day and celebrations last for 15 days.

With our ever-expanding waistlines becoming more and more of a focus, it’s good to know we can still get into the Oriental spirit this Chinese New Year with no need to worry, as Ken Hom has created some tasty, but healthy recipes for your very own banquet at home.

“This year I have specially chosen recipes that are low in calories and low in fat, while remaining nutritious and delicious. So, you can feast away at Chinese New Year in a healthy fashion”, says Ken Hom.

Ken will show you ‘the way’ with his range of Tao woks and Tao dining accessories. Tao, a word of oriental origin, means ‘the way’.

The range contains all you will ever need for a veritable oriental feast! The striking red and black ceramic Tao dining sets are finished in a deep red crackle glaze. They include bowls, dipping dishes, rectangular sushi plates, chopsticks and rests and bamboo mats.

The stainless steel range of woks look great on the dining table but are robust in the kitchen as they have an ultra tough 3-layer titanium based coating which is safe to use with metal tools. The range includes the 32cm Stir Fry Pan, the 28cm and 32cm Peking Woks both with glass lids, and the 32cm Cantonese Wok with glass lid. All have a five year guarantee.

In the carbon steel range, which has a non-stick coating, there is the hanging wok (available in 28cm, 32cm and 36cm) as well as wok sets: the 4-piece (32cm), the 6-piece (32cm) or the 8-piece (36cm), which all come with glass lids and a one year guarantee.

The Tao range is completed by a sizzling dish, bamboo steamer, bamboo tool set, cleaver and chopstick set.

Healthy Chinese New Year Recipes

by Ken Hom “Here are two recipes from a typical Chinese New Year party at my house, they are really easy to make and taste wonderful” – Ken Hom

Chicken with Rice Noodles in Soup

2 pints (1.1 litres) Chicken Stock see page
4oz (110g) boneless chicken breast
4 oz (110g) dried rice noodles
1 teaspoon salt
2 teaspoons sesame oil
2 finely chopped spring onions to garnish
fresh black pepper to taste

Bring the chicken stock to a simmer in the wok or a saucepan. Finely shred the chicken breast. Add the chicken and rice noodles to the stock and simmer for 5 minutes or until the chicken is just cooked through. Add salt and sesame oil, sprinkle the spring onions over the top and serve at once.

Serves 4 – 6

10 Minute Salmon with Spring Onion Sauce

1lb (450g) fresh salmon fillets
2 teaspoons salt
½ teaspoon freshly ground white or black pepper
1 pint (570ml) water
6 tablespoons coarsely chopped spring onions
1 tablespoon finely chopped fresh root ginger
1 tablespoon finely chopped fresh root ginger
1½ tablespoons oil (preferably ground nut)
2 teaspoons sesame oil

Rub the salmon fillets with 1 teaspoon of the salt and the pepper.

Bring the water to the simmer in the wok. Add the salmon, simmer for 2-3 minutes, cover tightly and turn off the heat. Allow to stand for 4 minutes.

Combine the spring onions, ginger and the remaining 1 teaspoon salt together in a small bowl. In a small pan combine the oil and sesame oil and bring it to the smoking point.

Remove the salmon from the water and arrange on a platter. Scatter the spring onion mixture on top and pour hot oil over it. Serve at once.

Serves 4