• September 30, 2020 4:21 am

Reporting From Delhi

CHEF OF THE WEEK

BySharmila Chand

Jan 10, 2020

With over 20 years of culinary proficiency, Chef Qu Xue Wen brings a dynamic and innovative energy to TCK’s culinary offerings as the Chef De Cuisine.

Chef Wen began his journey in China, building up his initial culinary experience by working diligently with diverse and impressive Chinese restaurants. After obtaining the National Grade II Chef Certificate from Baoding Yulan Xiang Chef Technical School in 1998, he started his career in 1999 by serving as a wok master at Hunan Huaihua Hotel, where he also had the opportunity of learning and experimenting with Sichuan Hunan cuisine for six years. After 2007, he worked in other hotels and a convention centre.

 Over the course of his career, Chef Xue Wen has topped his native flair with an understanding of the Asian palate and the ability to impart bona-fide Sichuan and Hunan flavours to each dish.

In a candid conversation, he talks more about himself and his work: 

How do you define yourself?

Who am I? What is it? What do I want? How can I do that? The meaning of life is to take responsibility, to be kind to people and to do the best so as to motivate them to perform better. 

Having love and wisdom as the two wings of life, like if people want to cook good food then they should be willing to learn and struggle while making it to successfully present a delicious dish.  

Who is your idol?

My idol is Chef Jack Aw Yong.

 

What about your favourite spice?

I would say its Chinese cinnamon.

What is your hot-selling dish at the moment?

Kung Pao Chicken is always my hot-selling dish.

Lessons learnt in the kitchen?

A very important lesson to be learnt in the kitchen is to be a good chef and a great team player. Every task that we carry out in the kitchen is based on this, be it to clean the kitchen together at the end of the day or to support each other during hectic work hours in the kitchen. One should always be eager to learn new things and trust your teammates in the kitchen.

How do you like to de-stress?

By running.

For your last meal on earth, what would you choose?

If it was my last meal, I would like to make my favourite noodles with tomato and egg to savour it with my family.

What is your favourite food?

Szechuan cuisine because I love the combination of spice tempered by sweet undertones.

And finally, what is your philosophy on food?

My teacher told me from the very beginning of my career to put my heart and soul in cooking and also to remind myself every moment that a good chef loves to cook food and spreads his love through cooking by making food tastier.

I strongly believe that cooking ethics, skills, your feelings and your happy mood are essential qualities that makes one an excellent chef.   

RECIPE:

INGREDIENTS

Minced chicken            60gm

Spring onion                10gm

Regine flour                 100gm

Mushroom 10gm

Salt                              10gm

Chicken broth              10gm

Sugar                           5gm

Light soya   5ml

Sesame oil 5ml

Onion oil                      10ml

Balsamic vinegar          10ml

Ginger                          5gm

Oyster sauce                5gm

Garlic                           5gm

 

PREPARATION:

  • Put minced chicken in a bowl and beat it with hands.
  • Add spring onion, ginger, salt, chicken broth, sugar in the bowl and mix them well
  • Add sesame oil and onion oil and beat it
  • For the dough, place the flour into a large bowl and stir, pouring normal water gradually into it.
  • Mix all the time with a ladle, until the water is incorporated
  • Transfer the dough mixture onto a wooden work surface and knead it with the hands.
  • Put the dough in the bowl, cover it with a clean wrap and let it rest for about 20-30 minutes.
  • Once the dough is smooth, shape it into skin and fill it with beaten chicken mixture
  • Cut the banana leaf and arrange it in the basket
  • Put the dumpling in the basket and steam it for 12 minutes.
  • Heat oil in fryer and deep fry until it becomes golden brown.
  • Serve with truffle oil and balsamic vinegar.