Cooking Tips From Iron Chefs Hiroyuki Sakai And Chen Kenichi

EXCLUSIVE! Iron Chefs Hiroyuki Sakai and Chen Kenichi will be serving up a special one-night dinner tomorrow. The Weekly asked the masters to share some of their cooking secrets

Iron Chefs Hiroyuki Sakai and Chen Kenichi

Iron Chefs Hiroyuki Sakai (left) and Chen Kenichi.

They are famed for their battles in the original Iron Chef arena, and Iron Chefs Hiroyuki Sakai and Chen Kenichi will soon show off their culinary skills right here in Singapore, at the open-concept kitchen at Me@OUE. Here for a one-night dinner, the two celebrity chefs will each present a five-course menu featuring some of their most daring and creative dishes.

Being an expert in Sichuan cuisine, The Weekly asked Iron Chef Chinese Kenichi to share the five most important things he needs when cooking. The Sichuan Sage reveals:

  1. THE LADLE

“The ladle I use has been passed on for generations. This traditional ladle was used by my father Chen Kenmin, founder of Shisen Hanten restaurant in Japan. Other than it being passed down the line, it is very useful as it can be used as a measuring spoon!”

2. HANDMADE WOK

“To make the wok, we have taken into account the perfect thickness, and the depth for the perfect penetration of heat. The wok I use has been designed to be compatible with my ladle.”

3. FIRE FROM THE CHINESE STOVE

“The taste and outcome of each Sichuan dish may be competely different even if the heat is off by a degree. The chef must be able to control the fire perfectly.”

4. SPICES

“Mastering Sichuan cuisine is only possible if the spices are in perfect harmony. A lot of the time, it’s about the taste, feel and experience of how much of a particular spice to use, which will result in perfect Sichuan flavours.”

5. DOU BAN JIANG

“We use our three-year matured dou ban jiang paste – which is made from fermented broad beans and spices. The dou ban jiang is indispensable to Sichuan cuisine and its aroma and flavours are key to a great Sichuan dish.”