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MONDAY, 13 APRIL 2015

The Times Eat!

Four of my recipes from my new book Eat Clean: Wok Yourself to Health were in The Times Eat! pull out supplement and their website this week! http://www.thetimes.co.uk/tto/magazine/article4397148.ece.

These are some of my fav recipes and another special thanks to the photographer, Myles New for capturing their simple beauty.

If you haven’t bought the book already, you can order here today http://bit.ly/eatcleanbook

For those who have already starting wokking from the book, how are you enjoying it? Love to see your pictures! Please post up on my Instagram and Twitter pages @chinghehuang

Love, Ching x
 



Download PDF version here

SUNDAY, 29 MARCH 2015

Yang Yang chilli eggs

Good morning!

Time for breakfast? Chuck out the cereal and try one of my favourite breakfast recipes – Yang Yang chilli eggs. Why not give it a go?


I hope you enjoy it! Please post up any pictures of the recipes you have tried on Instagram or Twitter so I can see how you are all getting on.

Don’t forget, the cookbook Eat Clean: Wok Yourself to Health is available to order now at http://bit.ly/eatcleanbook

Love, Ching x

MONDAY, 23 MARCH 2015

Sunday Brunch recipe

Thanks for all your lovely messages about Sunday Brunch yesterday. I had a really fun time and was great to show you a new recipe from my book. A lot of you were asking for the recipe for my Shredded smoked mackerel, egg ‘crumbs’, rocket, buckwheat soba with yuzu dressing. As an exclusive for all my followers, here is the full recipe for you to try!

I hope you enjoy it!

All these recipes are available in my new book Eat Clean: Wok Yourself to Health which you can pre order now at http://bit.ly/eatcleanbook.

Love, Ching x



Shredded smoked mackerel, egg ‘crumbs’, rocket, buckwheat soba with yuzu dressing

Serves: 1

This is a great lunch to keep the taste buds satisfied. Mackerel is a fantastic source of protein and is rich in omega-3 fatty acids, which are anti-inflammatory and keep the heart healthy. It’s also packed with vitamins and minerals and contains the antioxidant coenzyme Q10, which plays a fundamental role in releasing the energy from the food we eat.

Olive oil can help lower the levels of total (bad blood) cholesterol, reducing the risk of heart disease, and is rich in antioxidants, especially vitamin E, which may enhance immune function. Rocket is a rich source of certain phytochemicals and an excellent source of vitamin A, which helps protect from cancers, and the B-complex vitamins, which aid metabolic function.

40g/1½oz 100% buckwheat soba noodles
½ teaspoon toasted sesame oil
50g/2oz rocket leaves, washed and drained, plus extra to garnish
½ fillet of smoked peppered mackerel, skinned and roughly shredded
½ free-range medium egg, hardboiled, shelled and finely chopped

FOR THE DRESSING
1 tablespoon Japanese yuzu juice or lemon juice
1 teaspoon extra-virgin olive oil
2 teaspoons tamari or low- sodium light soy sauce
1 pinch of cracked black pepper

TO SERVE
1 teaspoon sunflower seed, linseed and sesame seed sprinkle (optional)
 

  1. Bring a medium pan of water to the boil. Add the noodles, bring back to the boil and cook for 3 minutes. Drain the noodles and refresh in iced water. Drain again and add the sesame oil to prevent the noodles from sticking together.
  2. Place all the dressing ingredients in a small bowl and whisk together.
  3. To assemble the dish, toss the rocket leaves with the noodles, adding half the dressing, and place in a serving dish. Top with the shredded mackerel and then the egg ‘crumbs’ and pour the rest of the dressing over the fish. Garnish with some seed mix, if you like, and eat immediately

 

Per Serving

Cals  Protein (g) Carbs (g) Sugars (g) Fat (g) Sat Fat (g) Fibre (g) Sodium (mg)
401  19.7 33.6 2.3 22.4 4.5 2.9 1088

 

      

      

MONDAY, 23 MARCH 2015

Sunday Brunch

Really looking forward to being on Sunday Brunch this morning on Channel 4 at 9.30am where I will be talking about my new book Eat Clean: Wok Yourself to Health. I shall be cooking a new recipe from my book, Shredded mackerel, egg crumbs, rocket & buckwheat soba. This is a great lunch dish to keep our taste buds satisfied and the mackerel is a fantastic source of protein and rich in omega-3 fatty acids. Let’s hope Tim Lovejoy and Simon Rimmer love it as much as I do! Hope you are able to tune in!

Love, Ching x

SATURDAY, 21 MARCH 2015

Saturday Kitchen Live

I am really looking forward to joining James Martin and a host of wonderful chefs to celebrate the 400th episode of Saturday Kitchen on BBC1 at 10.30am today, Saturday 21st March.

Congratulations on being the longest running and most successful Saturday morning show ever! I feel very honoured to have regularly been asked to cook on the show and it is definitely one of my favourites. Today I'm leaving my wok at home and heading to the studio to join in the fun. Catch me towards the end of the show and join myself and other special Saturday Kitchen chefs in raising a glass to this wonderful achievement. I hope everyone will tune in for the celebration!

I have cooked many different dishes on the show but my favourite has to be Mouthwatering chicken. So, to celebrate this auspicious occasion, here is the full recipe.

Enjoy and here’s to the next 400 shows!

Love, Ching x


Ching’s Sichuan-style "Mouthwatering Chicken" - it is the name used to describe the dish (literal translation: kǒu shuǐ jī i.e. mouth-water-chicken).

Kǒu shuǐ jī is a classic Sichuan dish. Traditionally a whole chicken is boiled with ginger, spring onions, Chinese leeks and rice wine. The chicken is sliced into bite size pieces; a numbing spicy red chilli oil (made with ground Sichuan pepper, dried chillies, garlic, ginger with seasonings such as sesame oil, soy sauce, vinegar and peanut paste) is used to drown the chicken pieces giving a spicy hot dish that is addictively good. This dish is usually garnished with coriander and sliced Chinese leeks.

This is my "Sichuan-style" kǒu shuǐ jī. It is so easy to cook and not as spicy as the original. Chicken thighs are coated well with grated ginger, rice wine, salt, dried Sichuan pepper and dried chillies flakes. The chicken is steamed (instead of boiled) on medium heat until it is tender. The chicken is then shredded off the bone into bite size pieces (all the cooking juices reserved).

Then heat some oil, pour over ground Sichuan pepper, dried chillies, add sesame oil, soy, vinegar, mix it with the cooking juices and dress (rather than drown) the shredded chicken pieces in the seasonings. This is perfect for a winter warmer served with Jasmine rice garnished with toasted sesame seeds. The liquor from the cooking juices of the chicken can be served on the size in a pot to moisten the rice.

Ingredients
For the chicken
400g Free-range chicken thighs (or drumsticks)
1 bunch (110g) of spring onions
1 inch piece of fresh root ginger, peeled and grated
2 tablespoon mirin
1/2 teaspoon ground Sichuan pepper
¼ teaspoon of ground sea salt
1/2 teaspoon crushed dried chilli flakes

For the dressing
½ teaspoon ground Sichuan pepper
½ teaspoon crushed dried chilli flakes
2 tablespoons vegetable oil
1 tablespoon light soy sauce
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil

400g Basmati rice + 500ml water
Toasted sesame seeds

Method:

  1. Slice the spring onions into 1-inch pieces. Reserve two for garnish. Place the 1-inch pieces on a shallow heatproof dish.
  2. Lay the chicken thighs on the spring onions. Rub the chicken with grated ginger, season with mirin, ground Sichuan pepper, ground sea salt, crushed dried chillies and coat the chicken mixing all the seasoning ingredients well. 
  3. Fill a wok or pan with a litre of water, place a stainless steel steamer rack over the top, place the heatproof dish with the chicken on top of the rack, put a wok lid on and steam on medium heat for 25 minutes. 
  4. Meanwhile, place the Basmati rice in a colander and wash until the water runs clear. Place the rice in a medium pot and add 500ml of water. Bring this to the boil on high heat, then turn the heat down low and cook covered with lid on 15-20 minutes, until all the rice has absorbed the water and steam. Turn off the heat and fluff rice with a fork. Keep in the warm pot before serving. 
  5. To check if the chicken is cooked, put a skewer through the chunkiest part of the chicken thigh, it should go through without resistance. Take it off the heat. The chicken will be piping hot so carefully shred the chicken off the bone with a knife and fork and slice and shred the skin too into bite size pieces. Dress on a serving plate. Reserve the cooking juices. 
  6. Heat a small wok or pan and add two tablespoons of vegetable oil. In a small heatproof bowl add ½ teaspoon ground Sichuan pepper and ½ teaspoon of dried chilli flakes. Pour the hot oil over the spices, sizzling them, then add the light soy, rice vinegar, toasted sesame oil, 4 tablespoon of the reserved cooking juices and mix well. Spoon this sauce over the chicken 
  7. To serve, finely slice the spring onions and garnish over the chicken. Serve the rice into four bowls and garnish them with some toasted sesame seeds. Put the rest of the reserved cooking juices from the chicken in a small bowl with a spoon, serve on the side, to you can use to moisten and flavour rice with.