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Chopping Board

Appears in
Ken Hom's Quick Wok
Ken Hom's Quick Wok

By Ken Hom

Published 2002

  • About
One decided improvement over the traditional implements of Chinese cooking is the modern chopping board made of hardwood or white acrylic. Both types are easy to clean, resist bacterial accumulation and last a much longer time.
Chinese cookery entails much chopping, slicing and dicing, so it is essential to have a dependable, large and steady chopping board. For reasons of hygiene, never place cooked meat on a board on which raw meat or poultry has been prepared. For raw meat, always use a separate board and clean it thoroughly after each use.

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