I wokked up at 7pm, and was greeted by Mel, wearing her 'Wok this Way' t-shirt - a precedent for an evening of wok-related puns. We were seated in the shop area around a table laid out with everything we needed, surrounded by giant woks, and in full view of the passing public (which, incidentally, is how one or two of the other students discovered the class). Here Stefan showed us how to fold the diamond-shaped wonton pastries around the filling (Chinese chives, shittake mushrooms, garlic, coriander, spring onion, and Chinese leaf) into traditionally shaped wontons. My attempts went from 'rustic', to 'perfect', thanks to Stefan's 'don't clap, overlap' instructions.
|Rustic, and perfect, wontons.|
|Wontons - served with sweet chilli sauce|
|Prepare to Wok this Kitchen|
Returning then to the Smoked and Shredded Chicken. Pre-marinated and deep fried by Mel, we simply had to wok swish some spring onions, garlic and chilli, then the chicken - it literally took 90 seconds. Everything was then taken to the table where we enjoyed our Quick Fire Chinese Food with a cheeky glass of wine.
|Hong Kong Noodles and Crispy Smoked Chicken|
|Stefan, me, and some giant woks. Shittake happens.|
There are many other classes available at the School of Wok, ranging from one hour Quick Fire Classes, to Knife Skills, to Professional Courses and Party Classes. 'Whether it be Char Sui or Sushi, Spring Rolls or Summer Rolls, we can teach you the authentic way to prepare a whole range of Oriental dishes in our state of the art kitchens.'
If you can think of any other wok-related puns, I would be delighted to hear them!