Posts Tagged ‘hom’

CHING HE HUANG Chinese Food Made Easy ‘Lion head’ meatballs 狮子头 Taste the Lin-Sanity

0 CHING HE HUANG Chinese Food Made Easy Lion head meatballs 狮子头 Taste the Lin SanityCHING HE HUANG Chinese Food Made Easy ‘Lion head’ meatballs 狮子头
Taste the Lin-Sanity 林書豪味
Gloriously easy, these tasty beef meatballs will please kids and grown-ups. Serve with sticky white rice.

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Ingredients

For the meatballs

500g/1lb 2oz beef mince

4 garlic cloves, finely chopped

2 tbsp grated fresh root ginger

2 spring onions, finely chopped

pinch sea salt

1 tbsp Shaoxing rice wine or dry sherry (or more, to taste)

2 tbsp light soy sauce

1 tbsp toasted sesame oil

1 free-range egg, beaten

1 tbsp cornflour

pinch ground white pepper

For the finished dish

100ml/3½fl oz groundnut oil

750ml/1¼ pint vegetable stock

300g/11oz Chinese leaf, quartered lengthways

3 dried Chinese mushrooms, soaked in warm water for 15 minutes, then drained (alternative use fresh chestnut mushrooms, sliced)

1 tbsp light soy sauce

1 tbsp cornflour, mixed with 2 tbsp cold water (optional)

sea salt and ground white pepper

2 large spring onions, sliced

dash sesame oil (optional)

Preparation method

For the meatballs, place all of the meatball ingredients into a large bowl and stir to combine.

With damp hands, take a large mound of the minced meat mixture and mould into a ball that is a little larger than a golf ball. Place on a plate and repeat with the remaining meatball mixture.

For the finished dish, pour the groundnut oil into a large deep pan and heat over a high heat. Using a metal ladle, carefully lower each meatball into the oil and spoon some of the oil over the meatballs. Cook for 4-5 minutes, or until golden-brown all over.

Pour all but two tablespoons of the cooking oil out into a heatproof bowl. Add the stock to the pan and arrange the slices of Chinese cabbage around the meatballs, curving them around the sides of the pan lengthways, then add the mushrooms and soy sauce and bring to the boil. Cover the pan, reduce the heat and cook gently for 15 minutes. Alternatively, cook the meatballs in the oven; arrange in a casserole dish, cover with kitchen foil and cook in a preheated oven at 100C/210F/Gas ¼ for 30 minutes. If the sauce is too thin, add the cornflour paste and stir until thickened.

Take the meatballs off the heat and season, to taste, with sea salt and ground white pepper. Transfer to a serving dish, garnish with the spring onions, sprinkle over a dash of seame oil and serve immediately.

Duration : 0:4:16

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Be the first to comment - What do you think?  Posted by admin - August 23, 2012 at 6:36 am

Categories: Chinese Cuisine   Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

CHING HE HUANG Chinese Food Made Easy Pork and prawn dumplings & Chicken and vegetable spring rolls

0 CHING HE HUANG Chinese Food Made Easy Pork and prawn dumplings & Chicken and vegetable spring rollsCHING HE HUANG Chinese Food Made Easy Pork and prawn dumplings & Chicken and vegetable spring rolls
These homemade dim sum are easier to make than you think – and so delicious that you’ll want to make them every Sunday.

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These homemade dim sum are easier to make than you think – and so delicious that you’ll want to make them every Sunday.

Ingredients

For the filling

125g/4oz minced pork

125g/4oz raw tiger prawns, shelled, de-veined and roughly chopped

1 large spring onion, finely chopped

1 tbsp grated fresh root ginger

1 tbsp light soy sauce

1 tbsp Shaoxing rice wine or dry sherry

1 tsp toasted sesame oil

2 tsp cornflour

sea salt and freshly ground black pepper

8-10 goji berries (optional)

For the dumplings

10 ready-made wonton wrappers (available from Asian grocers)

groundnut oil, for greasing
To serve

1 tbsp chilli sauce

2 tbsp light soy sauce

Preparation method

For the filling, mix all of the filling ingredients together in a bowl.

For the dumplings, place two teaspoons of the filling mixture into the centre of one of the wanton wrappers. Gather up the sides of the wonton wrapper and mould around the filling into a ball shape, leaving the filling in the centre exposed. Repeat with the remaining wrappers, until the filling is used up. Top each with a goji berry, if using.

Oil the bottom of a bamboo steamer and line with greaseproof paper. Place the dumplings in the steamer, cover with a lid and place over a pan of boiling water (making sure the water does not touch the base of the steamer). Steam the dumplings for 6-8 minutes, or until cooked through.

Combine the chilli and soy sauce in a bowl and serve with the dumplings.
Who doesn’t love a hot, fried spring roll dipped in sweet spicy sauce? Making them yourself ensures a maximum freshness of flavour.
Ingredients

1 tbsp groundnut oil, plus extra for deep-frying

200g/7oz skinless chicken breast fillets, chopped into small pea-sized pieces

4 dried Chinese mushrooms, soaked in hot water for 20 minutes, drained and finely chopped

1 tbsp light soy sauce

1 tbsp five-spice powder

1 tsp grated fresh root ginger

75g/3oz beansprouts

2 large spring onions, finely sliced lengthways

1 small carrot, julienned

1 tbsp oyster sauce

½ tbsp light soy sauce

sea salt and ground white pepper

16 ready-made large spring roll wrappers, thawed if frozen (available from Asian supermarkets)

1 egg yolk, beaten

Preparation method

Heat a wok until smoking and add the groundnut oil, then add the chicken and mushrooms and stir-fry for 1-2 minutes. Season with soy sauce and five-spice powder, then remove from the wok and set aside to cool for ten minutes. Wipe the wok clean with kitchen paper.

Place the grated ginger, beansprouts, spring onions and carrot into a bowl, then add the chicken and mushrooms and season with the oyster sauce, soy sauce, sea salt and ground white pepper. Stir well to combine.

Lay two spring roll wrappers one on top of the other (the extra thickness will prevent the skin from breaking) and position so that the corners are pointing upwards, downwards and to the sides.

Spoon two tablespoons of the filling into the centre of the wrapper. Brush each corner of the wrapper with the cornflour paste, then bring the two opposite corners on the sides together and, keeping your finger on those edges, bring the bottom corner towards the middle and then roll the pastry up tightly towards the top corner. Tuck the top edge in and seal it with a little of the beaten egg yolk. Repeat with the remaining spring roll wrappers and filling.

Heat the wok over a high heat and fill the wok to a quarter of its depth with groundnut oil. Heat until a cube of bread dropped in sizzles and turns golden-brown in 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully lower the spring rolls in small batches into the oil and deep-fry for 2-3 minutes, or until golden-brown. Remove with a slotted spoon and drain on kitchen paper.

Transfer the spring rolls onto a plate and serve immedi

Duration : 0:11:39

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1 comment - What do you think?  Posted by admin - June 21, 2012 at 4:30 pm

Categories: Chinese Food   Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

CHING HE HUANG Chinese Food Made Easy Mu shu chicken & ‘Dragon prawn’ noodles Taste the Lin-Sanity

0 CHING HE HUANG Chinese Food Made Easy Mu shu chicken & Dragon prawn noodles Taste the Lin SanityCHING HE HUANG Chinese Food Made Easy Mu shu chicken & ‘Dragon prawn’ noodles Taste the Lin-Sanity 林書豪味
CHING HE HUANG shows you how to make this chicken, mushroom and egg stir-fry served in lettuce cups.

http://www.chinghehuang.com/

http://twitter.com/#!/chinghehuang

http://www.facebook.com/ChingHeHuangOfficial

http://www.typhoonhousewares.com/TyphoonSite/category/Ching+He+Huang/

http://www.amazon.co.uk/Ching-He-Huang/e/B0034NOWOK/ref=ntt_athr_dp_pel_1

Ingredients

4 tbsp groundnut oil

2 free-range eggs, lightly beaten

1 garlic clove, finely chopped

1 tbsp grated fresh root ginger

250g/9oz skinless chicken breast fillets, chopped into small pieces

1 tbsp Shaoxing rice wine or dry sherry

2 dried Chinese mushrooms, pre-soaked in hot water for 20 minutes, drained and finely chopped

1 small carrot, carrot

50g/2oz gherkins or preserved mustard greens, finely diced

50g/2oz dried wood ear mushrooms, pre-soaked in hot water for 20 minutes, drained and finely chopped

120g/4oz canned bamboo shoots, drained and chopped

1 handful dry-roasted peanuts

2 tbsp light soy sauce

1 tsp toasted sesame oil

2-3 pinches ground white pepper

To serve

12 Iceberg lettuce leaves or 12 small wheat flour Chinese pancakes, steamed in a bamboo steamer for 5-6 minutes

Preparation method

Heat a wok until smoking and add two tablespoons of the groundnut oil, then add the eggs and cook for one minute, or until scrambled. Remove from the wok and put to one side. Wipe the wok clean.

Heat the remaining groundnut oil in the wok until smoking, then add the garlic and ginger and stir fry for a few seconds. Add the chicken and cook for 1-2 minutes, or until lightly golden, then add the rice wine or sherry and stir well. Stir fry for a few seconds, then add the dried Chinese mushrooms and carrot and stir-fry for 1-2 minutes, or until the carrots are tender but with a bit of bite.

Add the gherkins, dried wood ear mushrooms, bamboo shoots and peanuts and mix well. Stir in the scrambled eggs. Season with the soy sauce, sesame oil and pepper and transfer to a serving dish.

To serve, place the dish in the centre of the table together with the lettuce leaves. Stuff each lettuce leaf with the filling and eat immediately
Ingredients

650g/1lb 6oz live lobster

2 tbsp groundnut oil

5 cloves garlic, crushed

2.5cm/1in piece fresh root ginger, peeled, finely chopped

4 tbsp yellow bean sauce (available from Asian grocers)

4 tbsp light soy sauce

2 tbsp Shaoxing rice wine or dry sherry

350g/12oz yellow shi whole wheat noodles or medium egg noodles, cooked according to packet instructions

4 spring onions, sliced lengthways

dash toasted sesame oil (optional)

Preparation method

Freeze the lobster for 30 minutes. Heat a large pan of boiling water, then very quickly plunge the lobster in the water and cook for 7-8 minutes, or until pink and cooked through.

Lift the lobster out with tongs and reserve the cooking liquid. Using a large cleaver or knife, chop off the tail and cut into three sections. Chop off the claws. Divide the body in half lengthways. Chop each half into two pieces. Using the back of the cleaver, crack the shell of the claws and all the other pieces – this helps to let the sauce seep through and flavour the meat as the lobster cooks. Discard the rest of the lobster.

Heat a wok until smoking and add the groundnut oil, then add the garlic and ginger and fry for a few seconds. Stir in the yellow bean sauce, soy sauce and rice wine or sherry and cook for 30 seconds.

Add the lobster pieces and stir well to coat the lobster in the sauce. Add the cooked noodles and toss through well. Add 3-4 tablespoons of the reserved cooking liquid (keep the rest to make a good seafood stock). Finally, add the spring onions, toss through well and serve immediately on a large serving plate.

Duration : 0:12:15

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8 comments - What do you think?  Posted by admin - June 6, 2012 at 4:32 pm

Categories: Chinese Food   Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Ching He Huang/Chinese Food In Minutes/Three-cup chicken 三杯雞

0 Ching He Huang/Chinese Food In Minutes/Three cup chicken 三杯雞Ching He Huang/Chinese Food In Minutes/Three-cup chicken 三杯雞

http://www.chinghehuang.com/

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http://itunes.apple.com/us/app/chinese-food-in-minutes/id374143443?mt=8&ign-mpt=uo%3D6

http://www.amazon.co.uk/Ching-He-Huang/e/B0034NOWOK/ref=ntt_athr_dp_pel_pop_1

A mouthwatering, slightly sticky stir-fry based on a Taiwanese recipe.
Serves 2–4 to share
Prep time: 5 minutes, cook in: 14 minutes

This Taiwanese recipe uses 1 cup of soy sauce, 1 cup of sesame oil and 1 cup of rice wine. You can vary the amounts, but the final stir-fry should be slightly sticky.

INGREDIENTS
1 tablespoon groundnut oil
5 garlic cloves, finely chopped
2.5cm/1 inch piece of fresh root ginger, peeled and sliced
500g/1lb 2oz chicken thighs and drumsticks, skinned and each piece halved on the bone
50ml/2fl oz light soy sauce
50ml/2fl oz toasted sesame oil
50ml/2fl oz Shaohsing rice wine or dry sherry
1 tablespoon brown sugar
1 small handful of Chinese basil leaves, or Thai or Italian sweet basil, plus extra to garnish
1 medium red chilli, deseeded and cut into strips (optional)
steamed jasmine rice to serve

METHOD
• Heat a wok over a high heat and add the groundnut oil. When the oil starts to smoke, add the garlic and ginger and stir-fry quickly for a few seconds. Then add the chicken and stir-fry for 2–3 minutes until it has browned. Add the soy sauce, sesame oil and rice wine or sherry, and cook on a medium heat for 6 minutes. Stir well and add the sugar.
• Bring the contents to the boil, then turn the heat down and simmer for about 5 minutes until the sauce is reduced completely and the chicken is cooked. Turn off the heat. Stir in the basil leaves and leave to wilt slightly.
• Pour onto a plate, garnish with chilli strips and more basil leaves and serve immediately with jasmine rice.

Ching’s Tip
• Since you want a dry stir-fry here, it’s important to use toasted sesame oil, which will reduce as it cooks, and

Duration : 0:3:42

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25 comments - What do you think?  Posted by admin - January 11, 2012 at 12:48 pm

Categories: Chinese Cuisine   Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Ching He Huang/Chinese Food In Minutes/Fried sweet chilli chicken & spicy Sichuan aubergine

0 Ching He Huang/Chinese Food In Minutes/Fried sweet chilli chicken & spicy Sichuan aubergineChing He Huang/Chinese Food In Minutes/Fried sweet chilli chicken & spicy Sichuan aubergine

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http://www.amazon.co.uk/Ching-He-Huang/e/B0034NOWOK/ref=ntt_athr_dp_pel_pop_1

Two student friends from Durham want to improve their cooking skills and learn to make delicious, easy and cheap Chinese food to replace their usual mince dishes. On Ching’s menu are fried sweet chilli chicken, spicy Sichuan aubergine and griddled yellow-bean pork.
Fried sweet chilli chicken
Serves 2-4 to share
Prep time: 5 minutes
Cook in: 10 minutes

This quick and easy fried chicken is delicious and addictive. You can use chicken breast, but I love juicy chicken thighs on the bone. Serve with an icy cold beer and chips.

INGREDIENTS
2 chicken thighs, skinned and halved on the bone
2 chicken drumsticks, skinned and halved on the bone
4 tablespoons cornflour
2 egg whites
groundnut oil for deep-frying
sea salt and ground white pepper

For the sauce
3 garlic cloves, finely chopped
2.5cm/1 inch piece of fresh root ginger, peeled and sliced
1 medium red chilli, deseeded
6 tablespoons sweet chilli sauce
1 tablespoon light soy sauce
juice of 1 lime
1 small handful of freshly chopped coriander

METHOD
1. Season the chicken pieces with salt and white pepper. Combine the cornflour and egg whites to make a batter.
2. Heat a wok over a high heat and fill it to one-third of its depth with groundnut oil. Heat the oil to 180ºC/375ºF or until a cube of bread dropped in turns golden brown in 15 seconds and floats to the surface.
3. Dip the chicken slices in the batter, then place in a spider, lower into the oil and deep-fry for about 5 minutes until crispy and golden. Lift out using the spider or tongs and drain on absorbent kitchen paper. Pour the oil from the wok through a sieve into a heatproof container.
4. To make the sauce, wipe out the wok and heat over a high heat. Add 1 tablespoon of the drained oil and, when it starts to smoke, add the garlic, ginger and chilli and stir-fry for a few seconds, then add the chilli sauce, soy sauce and lime juice. Mix well.
5. Return the chicken to the wok and turn to coat in the hot sauce, then stir in the coriander and serve immediately.
spicy Sichuan aubergine

Serves 2-4 to share
Prep time: 10 minutes
Cook in: 12 minutes

A spicy dish bursting with heat and flavour, with a delicate savoury tang from the black rice vinegar, this is definitely a winter favourite.

INGREDIENTS
groundnut oil for deep-frying
1 large aubergine, sliced lengthways into 2cm / ¾ inch wide x 4cm / 1 ½ inch long, chunky batons
2 garlic cloves, finely chopped
2.5cm/1 inch piece of fresh root ginger, peeled and finely chopped
1 medium red chilli, with seeds, sliced into rings
2 tablespoons chilli bean sauce
200ml/7fl oz hot vegetable stock
1 tablespoon light soy sauce
1 tablespoon Chinkiang black rice vinegar or balsamic vinegar
2 pinches of brown sugar
1 tablespoon cornflour blended with 2 tablespoons cold water
1 spring onion, finely chopped
egg-fried rice to serve

METHOD
1. Heat a wok over a high heat, then fill the wok to one-third of its depth with groundnut oil. Heat the oil to 180ºC/375ºF or until a cube of bread dropped in turns golden brown in 15 seconds and floats to the surface.
2. Pat the aubergine dry and, using tongs, lower each piece into the oil and deep-fry for 3 minutes until slightly golden, the skin slightly wrinkled and the flesh soft but still retaining its shape. Remove from the oil and drain on absorbent kitchen paper.
3. Pour the oil from the wok through a sieve into a heatproof container (you can use it to make delicious stir-fries). Return 1 tablespoon oil to the wok and heat until smoking, then add the garlic, ginger and sliced chilli and stir-fry quickly for a few seconds. Stir in the chilli bean sauce and return the aubergines to the wok. Add the hot stock and bring to the boil, then turn the heat down to medium and simmer for 3 minutes until all the aubergine is soft and creamy.
4. Season with the soy sauce, vinegar and sugar, then add the blended cornflour and stir to thicken the sauce. Sprinkle with the spring onion for a fresh bite and serve immediately with egg-fried rice.

Duration : 0:13:21

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1 comment - What do you think?  Posted by admin - July 16, 2011 at 2:26 am

Categories: Chinese Cuisine   Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Ching He Huang/Chinese Food In Minutes/Taiwanese ginger and sesame chicken soup

0 Ching He Huang/Chinese Food In Minutes/Taiwanese ginger and sesame chicken soupChing He Huang Chinese Food In Minutes

http://www.chinghehuang.com/

http://thecookskitchen.com/20539+Ching+Asian+Tableware

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A couple of cheeky carpenters want to swap their hammers for woks and learn how to make quick and delicious Chinese meals. They will be trying rice wine and peppered beef noodles, Taiwanese ginger and sesame chicken noodle soup, and mixed seafood noodles.

Rice wine and peppered beef noodles
Serves 2 as a main or 4 to share
Prep time: 10 minutes
Cook in: 8 minutes (plus 10–20 minutes marinating)

INGREDIENTS
350g/12oz rump or sirloin steak, fat removed, cut into 5mm/1/4 inch slices
200g/7oz dried yellow shi wheat flour noodles or dried egg noodles
a dash of toasted sesame oil
1 tablespoon groundnut oil
150g/5oz French beans, trimmed and sliced into thirds
1 medium red chilli, deseeded and finely chopped
200ml/7fl oz vegetable stock
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 teaspoon cornflour blended with 1 tablespoon cold water

For the marinade
2 garlic cloves, finely chopped
1 teaspoon freshly grated root ginger
1 tablespoon light soy sauce
½ teaspoon cracked black pepper (or more to taste)
1 tablespoon Shaohsing rice wine or dry sherry
1 teaspoon light brown sugar
1 teaspoon cornflour

METHOD
• Put all the ingredients for the marinade into a bowl and stir to combine. Add the beef and turn to coat, then leave to marinate for 10–20 minutes.
• Cook the noodles according to the packet instructions. Drain the noodles, rinse under cold water, then drain again. Drizzle with sesame oil to prevent them from sticking together.
• Heat a wok over a high heat and add the groundnut oil. When the oil starts to smoke, add the beef and stir-fry for a few seconds, then add the French beans and chilli and stir-fry for 30 seconds. Add the stock and bring to the boil, then season to taste with the light and dark soy sauce. Add the blended cornflour and stir to thicken, then turn the heat down to low. Add the cooked noodles, toss through for about 1 minute and serve immediately.
Taiwanese ginger and sesame chicken noodle soup

Serves 2 or 4 to share as a starter
Prep time: 10 minutes
Cook in: 20 minutes

INGREDIENTS
100g/31/2oz very thin dried wheatflour noodles
50ml/2fl oz toasted sesame oil plus extra for drizzling
1 tablespoon groundnut oil
5cm/2 inch piece of fresh root ginger, peeled and finely sliced
3 whole dried Chinese mushrooms, pre-soaked in hot water for 20 minutes, then drained
450g/1lb chicken leg quarters, with or without skin, the thigh and drumstick pieces halved on the bone
1 tablespoon Shaohsing rice wine or dry sherry
500ml/18fl oz chicken stock
1 tablespoon light soy sauce
2 spring onions, sliced lengthways into 7.5cm/3 inch pieces
1 pinch of salt
ground white pepper

METHOD
• Bring a pan of water to the boil. Add the wheat flour noodles, bring back to the boil and cook for 3 minutes. Drain the noodles, rinse under cold water, then drain again. Drizzle with sesame oil to prevent them from sticking together.
• Heat a wok over a high heat and add the groundnut oil. When the oil starts to smoke, add the ginger and mushrooms and stir-fry for a few seconds until fragrant. Add the chicken and stir-fry for 1 minute until starting to turn brown, then add the rice wine or sherry. Add the stock, sesame oil, soy sauce, spring onions, salt and pepper and bring to the boil, then turn the heat down to medium and simmer for 10 minutes.
• Add the cooked noodles, season further to taste with salt and serve immediately.

Duration : 0:13:33

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1 comment - What do you think?  Posted by admin - June 21, 2011 at 8:49 pm

Categories: Chinese Cuisine   Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Ching He Huang/Chinese Food In Minutes/Chilli bean cod & Juicy chilli chicken with cashew nuts

0 Ching He Huang/Chinese Food In Minutes/Chilli bean cod & Juicy chilli chicken with cashew nutsChing He Huang/Chinese Food In Minutes/Chilli bean cod & Juicy chilli chicken with cashew nuts

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http://www.amazon.co.uk/Ching-He-Huang/e/B0034NOWOK/ref=ntt_athr_dp_pel_pop_1

On the menu this week: chilli bean cod served with a garlic pak choy and exotic mushroom stir fry; juicy chilli chicken and cashew nuts; and Sichuan stir-fried pork with cucumber. Personal trainers Anabela Silva and Michelle Kania join Ching in the kitchen.
Chilli bean cod
Serves 2
Prep time: 5 minutes
Cook in: 6 minutes

This is a very tasty supper that can be made in minutes and is great served with the stir-fry. Do buy cod from a sustainable source.

INGREDIENTS
2 x 225g/8oz cod fillets, skin on
2 tablespoons chilli bean paste
2 teaspoons freshly grated root ginger
2 tablespoons groundnut oil
1 tablespoon Shaohsing rice wine or dry sherry
1 tablespoon light soy sauce
sea salt and ground white pepper
a few sprigs of fresh coriander, finely chopped, to garnish
2 lemon wedges and garlic pak choy exotic mushroom stir-fry to serve

METHOD
• Rinse the fish in cold running water and pat dry with absorbent kitchen paper. Place the fish in a shallow bowl, add the chilli bean paste and rub well into the flesh of the fish, then add the ginger and massage well in.
• Heat a griddle pan on a high heat and add the groundnut oil. When the oil starts to smoke, place the fish on the griddle, skin side down. Using your fingers, press down onto the fish for 30 seconds to prevent it from curling upwards, then cook for 2 minutes. As the flesh turns from translucent to opaque, pour the rice wine or sherry over the fillets. Cook for a further 3–4 minutes until the flesh of the fish has turned opaque and is quite firm to the touch.
• Season with the soy sauce and salt and pepper to taste. Garnish with chopped coriander and serve with a wedge
Juicy chilli chicken with cashew nuts
erves 2
Prep time: 10 minutes
Cook in: 10 minutes

INGREDIENTS
1 teaspoon potato flour or cornflour
1 tablespoon cold water
400g/14oz chicken thighs (3 thighs), skinned, de-boned and cut into 2cm/¾ inch chunks (see Ching’s Tip)
½ teaspoon Chinese five-spice powder
2 tablespoons groundnut oil
1 teaspoon Sichuan peppercorns
1 teaspoon chilli bean paste
1 medium red chilli, deseeded and ground in a pestle and mortar
a dash of Shaohsing rice wine or dry sherry
100g/31/2oz roasted salted cashew nuts
2 spring onions, sliced at an angle
1 teaspoon light soy sauce
1/2 lime
egg-fried rice or plain rice to serve

METHOD
• Combine the potato flour or cornflour with the cold water in a bowl and mix well. Add the chicken pieces and turn to coat, then season with five-spice powder.
• Heat a wok over a high heat and add the groundnut oil. When the oil starts to smoke, add the Sichuan peppercorns, chilli bean paste and ground red chilli and stir-fry for 30 seconds. Add the chicken and leave to settle for 30 seconds, then add a dash of rice wine or sherry. Toss all the ingredients well and cook for 3–4 minutes until the chicken has turned virtually opaque.
• Add the cashew nuts and cook for another minute, then add the spring onions, toss well and cook for another minute. Season to taste with soy sauce and add a squeeze of lime juice. Transfer to serving plates and serve with egg-fried rice or plain rice.

Ching’s Tip
• Chicken thigh meat is delicious and tender, and it’s cheaper than breast too. To de-bone it, just use a small sharp knife and cut as close to the bone as possible, or get your butcher (or boyfriend) to do it for you.

Duration : 0:13:22

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2 comments - What do you think?  Posted by admin - June 11, 2011 at 7:03 am

Categories: Chinese Cuisine   Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Ching He Huang/Chinese Food In Minutes/Hot pink pepper and black chicken

0 Ching He Huang/Chinese Food In Minutes/Hot pink pepper and black chickenChing He Huang/Chinese Food In Minutes/Hot pink pepper and black chicken/Spicy Sichuan pepper prawn-fried rice

http://www.chinghehuang.com/

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http://www.amazon.co.uk/Ching-He-Huang/e/B0034NOWOK/ref=ntt_athr_dp_pel_pop_1

Professional figure skaters Fred Palascak and Maria Filippov experiment with dishes centred around Sichuan peppercorns and other hot spices. Ching cooks peppercorn chicken, prawn fried rice and wok-fried crispy scallops. It is then the turn of her two proteges to recreate her recipes for their friends.
Featured recipes
Hot pink pepper and black pepper chicken
Serves 2
Prep time: 5 minutes
Cook in: 10 minutes

INGREDIENTS
1 tablespoon groundnut oil
1 tablespoon freshly grated root ginger
2 long dried chillies
1 tablespoon pink peppercorns
2 chicken thighs, skin on, halved on the bone
2 chicken drumsticks, skin on, halved on the bone
1 tablespoon Shaohsing rice wine or dry sherry
1 tablespoon light soy sauce
1 pinch of salt
½ teaspoon ground dry-toasted Sichuan peppercorns
1 spring onion, chopped at an angle into chunky pieces about 2.5cm/1 inch long (optional)
A dash of chili oil (optional)
Egg-fried rice to serve

METHOD
• Heat a wok over a high heat and add the groundnut oil. When the oil starts to smoke, add the ginger and dried chillies and stir-fry for a few seconds. Then add the pink peppercorns and stir well.
• Add all the chicken and stir-fry until starting to brown, then add the rice wine or sherry and cook for 5 — 6 minutes, stirring constantly, until done.
• Season with the soy sauce, salt and Sichuan peppercorns. Sprinkle with the spring onion and drizzle some chilli oil over, if you like, then serve immediately with egg-fried rice.
Spicy Sichuan pepper prawn-fried rice
Serves 2
Prep time: 5 minutes
Cook in: 20 minutes

This is a one-pot supper dish that is easy to make and so nutritious too. It uses Sichuan peppercorns and chillies to create a numbing, tingling heat, which is then tempered by the rice.

INGREDIENTS
350ml/12fl oz water
150g/5oz equal mix of brown basmati long-grain rice and wild rice
1 tablespoon groundnut oil
1 teaspoon Sichuan peppercorns
5 fat garlic cloves, finely chopped
2 bird’s eye chillies, deseeded and finely sliced
275g/10oz cooked tiger prawns
200g/7oz frozen edamame beans
6 ripe cherry tomatoes, halved
2 tablespoons light soy sauce
juice of 1 lime
1 small handful of fresh coriander, finely chopped
2 tablespoons chilli oil

METHOD
• Heat the water in a pan over a high heat until boiling. Add the rice and bring back to the boil, then turn the heat down to low, cover the pan and simmer for 15 minutes. Once cooked, fluff up the rice with a fork and it’s ready to use.
• Heat a wok over a high heat and add the groundnut oil. When the oil starts to smoke, add the Sichuan peppercorns and stir-fry for a few seconds to help release their aroma. Add the garlic and chillies to the wok and stir-fry rapidly for a few seconds, then add the prawns and keep stirring.
• Add the edamame beans and stir well for 1 minute, then add the cherry tomatoes and stir-fry for 30 seconds. Add the cooked rice at this stage, toss the ingredients together and cook for 1 minute.
• Season with the soy sauce and lime juice and toss again. Add the coriander and mix in well. Transfer to serving plates, add a drizzle of chilli oil and serve.

Duration : 0:14:54

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Be the first to comment - What do you think?  Posted by admin - June 7, 2011 at 11:59 pm

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Ching He Huang/Chinese Food In Minutes/Sichuan-style sweet and sour prawns & Three-cup chicken

0 Ching He Huang/Chinese Food In Minutes/Sichuan style sweet and sour prawns & Three cup chickenChing He Huang/Chinese Food In Minutes

http://www.chinghehuang.com/

http://itunes.apple.com/us/app/chinese-food-in-minutes/id374143443?mt=8&ign-mpt=uo%3D6

http://www.amazon.co.uk/Ching-He-Huang/e/B0034NOWOK/ref=ntt_athr_dp_pel_pop_1

Two Yorkshire estate agents experiment with groundnut and sesame oil. Ching cooks crispy king prawns in a sweet-and-sour sauce, Taiwanese three-cup chicken and spicy pork and prawn wontons. It is then the turn of her two proteges to recreate the recipes for their friends and family.
Sichuan-style sweet and sour prawns

Serves 2
Prep time: 10 minutes
Cook in: 8 minutes

Ketchup may not be a gourmet ingredient, but it contains lycopene, which is good for you, and here it provides a delicious sweetness and great colour, while the Sichuan peppercorns provide the numbing spicy heat.

INGREDIENTS
1 egg
100g/31/2oz potato flour or cornflour
2 tablespoons water
600ml/1 pint groundnut oil plus 1 tablespoon
12 large raw tiger prawns, head and shell off, tail on, and deveined
1 tablespoon Sichuan peppercorns
5 garlic cloves, finely chopped
2.5cm/1 inch piece of fresh root ginger, peeled and grated
2 medium red chillies, deseeded and finely chopped
1 tablespoon lime juice
2 spring onions, chopped at an angle into 2.5cm/1 inch long pieces
1 small handful of fresh coriander, finely chopped
steamed jasmine rice and deep-fried vegetables (optional; see Ching’s Tip) to serve

For the sauce
200ml/7fl oz hot water
5 tablespoons tomato ketchup
1 tablespoon soft brown sugar
1 tablespoon light soy sauce
2 teaspoons cornflour

METHOD
• Put all the ingredients for the sauce into a bowl and stir to combine, then set aside.
• Put the egg, potato flour or cornflour and the water into a bowl, and mix to make a batter. Set aside.
• Heat a wok over a high heat and add 600ml/1 pint groundnut oil. Heat the oil to 180ºC/375ºF, or until a cube of bread dropped in turns golden brown in 15 seconds and floats to the surface.
• Dip each prawn into the batter, then lower one by one into the oil and cook until they turn golden. Using a slotted spoon, remove from the oil and drain on absorbent kitchen paper.
• Heat a small wok and add 1 tablespoon groundnut oil. When the oil starts to smoke, add the Sichuan peppercorns and stir-fry for a few seconds. Add the garlic, ginger and chillies and stir-fry for a few more seconds, then add the sauce and bring to the boil. Add the lime juice, spring onions and coriander and remove from the heat.
• Place the prawns on a plate, pour the delicious sauce over them and serve immediately as a starter or with jasmine rice and deep-fried vegetables as a shared main course.

Ching’s Tip
• Once you’ve fried the prawns, you can dip some sugar snap peas, chopped baby corn, or any vegetable of your choice, into any remaining batter, then deep-fry and serve with the prawns.

Three-cup chicken

Serves 2–4 to share
Prep time: 5 minutes, cook in: 14 minutes

This Taiwanese recipe uses 1 cup of soy sauce, 1 cup of sesame oil and 1 cup of rice wine. You can vary the amounts, but the final stir-fry should be slightly sticky.

INGREDIENTS
1 tablespoon groundnut oil
5 garlic cloves, finely chopped
2.5cm/1 inch piece of fresh root ginger, peeled and sliced
500g/1lb 2oz chicken thighs and drumsticks, skinned and each piece halved on the bone
50ml/2fl oz light soy sauce
50ml/2fl oz toasted sesame oil
50ml/2fl oz Shaohsing rice wine or dry sherry
1 tablespoon brown sugar
1 small handful of Chinese basil leaves, or Thai or Italian sweet basil, plus extra to garnish
1 medium red chilli, deseeded and cut into strips (optional)
steamed jasmine rice to serve

METHOD
• Heat a wok over a high heat and add the groundnut oil. When the oil starts to smoke, add the garlic and ginger and stir-fry quickly for a few seconds. Then add the chicken and stir-fry for 2–3 minutes until it has browned. Add the soy sauce, sesame oil and rice wine or sherry, and cook on a medium heat for 6 minutes. Stir well and add the sugar.
• Bring the contents to the boil, then turn the heat down and simmer for about 5 minutes until the sauce is reduced completely and the chicken is cooked. Turn off the heat. Stir in the basil leaves and leave to wilt slightly.
• Pour onto a plate, garnish with chilli strips and more basil leaves and serve immediately with jasmine rice.

Ching’s Tip
• Since you want a dry stir-fry here, it’s important to use toasted sesame oil, which will reduce as it cooks, and not pure sesame oil, which will just keep on cooking and not reduce.

Duration : 0:14:56

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1 comment - What do you think?  Posted by admin - June 1, 2011 at 7:27 am

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Ching He Huang/Chinese Food In Minutes/Taiwanese chicken recipe

0 Ching He Huang/Chinese Food In Minutes/Taiwanese chicken recipeChing He Huang Taiwanese chicken recipe, soy-steamed cod, and a sour and spicy chicken dish.

http://www.chinghehuang.com/

http://itunes.apple.com/us/app/chinese-food-in-minutes/id374143443?mt=8&ign-mpt=uo%3D6

http://www.amazon.co.uk/Ching-He-Huang/e/B0034NOWOK/ref=ntt_athr_dp_pel_pop_1

Two Manchester nurses experiment with dishes centred around the steaming process, including a traditional Taiwanese chicken recipe, soy-steamed cod, and a sour and spicy chicken dish.
Chicken rice (‘bi-ge’)
Serves 4–6 to share
Prep time: 10 minutes
Cook in: 30 minutes (plus 20 minutes soaking)

This is a traditional Taiwanese dish served on the day of the Winter Festival, where the chicken and rice are steamed together and served in bamboo baskets. This is my home-style version — easy to make and delicious.

INGREDIENTS
1 tablespoon groundnut oil
5cm/2 inch piece of fresh root ginger, peeled and sliced
6 dried Chinese mushrooms, pre-soaked in hot water for 20 minutes, then drained and sliced, stalks removed
400g/14oz chicken thighs, skinned and halved on the bone
100ml/31/2fl oz Shaohsing rice wine or dry sherry
100ml/31/2fl oz pure sesame oil
1/2 teaspoon salt
300g/11oz jasmine rice
500ml/18fl oz water
garlic spinach to serve

METHOD
• Heat a wok over a high heat and add the groundnut oil. When the oil starts to smoke, add the ginger and stir-fry for 1 minute, then add the mushrooms and cook for 30 seconds. Add the chicken and stir-fry until starting to turn opaque, then add the rice wine or sherry and the sesame oil and cook for 2 minutes. Season with the salt.
• Wash the rice until the water runs clear. Put the rice into a pan, pour the chicken and all the wok juices over it and mix well. Pour the water into the pan and bring to the boil, then cover the pan and simmer on a medium heat for 20 minutes.
• Fluff up the rice and serve immediately with garlic spinach.
Ginger, chilli and soy-steamed cod

Serves 2
Prep time: 5 minutes
Cook in: 8 minutes

INGREDIENTS
2 x 200g/7oz cod fillets, skin on
crispy ‘seaweed’ and leek or freshly chopped coriander to garnish
egg-fried rice and mixed vegetables to serve

For the sauce
2 garlic cloves, finely chopped
1 tablespoon freshly grated root ginger
1 medium red chilli, deseeded and finely chopped
1 tablespoon Shaohsing rice wine or dry sherry
2 tablespoons light soy sauce
1 teaspoon toasted sesame oil
sea salt and ground white pepper

METHOD
• Rinse the fish in cold running water and pat dry with absorbent kitchen paper. Put all the ingredients for the sauce into a bowl and stir to combine. Add the fish and stir to coat in the sauce.
• Place the fish on a heatproof plate and put into a bamboo steamer, then pour the rest of the sauce on top and cover with a lid. Place the steamer over a pan or wok of boiling water (making sure the water does not touch the base of the steamer) and steam on high heat for 7–8 minutes or until the flesh flakes when poked with a knife.
• Remove from the steamer and transfer to serving plates, then garnish with the crispy topping or coriander and serve immediately with egg-fried rice and mixed vegetables.

Duration : 0:14:13

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3 comments - What do you think?  Posted by admin - May 12, 2011 at 8:31 am

Categories: Chinese Cuisine   Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,