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WEDNESDAY, 29 JUNE 2016

Juicy Chilli Chicken with Cashew Nuts

 

 

I am always dreaming up quick and easy midweek meals.  No one wants to be slaving away over a hot stove after a busy day.  My Juicy Chilli Chicken with Cashew Nuts was created for this very reason.  The organic chicken thighs are 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 to do it for you.  With only 10 minutes cooking time in the Lotus Wok, it is to the table before you know it.  This recipe is from Chinese Food In Minutes and have also added below.

 
Let me know how you get on!  
 
Love, Ching x
 
 
 
Juicy Chilli Chicken with Cashew Nuts 
 

Ingredients

 

1 teaspoon potato flour or cornflour

1/2 lime

1 teaspoon light soy sauce

2 spring onions, sliced at an angle

100g roasted salted cashew nuts

A dash of Shaohsing rice wine or dry sherry

1 medium red chilli, deseeded and ground in a pestle and mortar

1 teaspoon chilli bean paste

1 teaspoon Sichuan peppercorns

2 tablespoons groundnut oil

1/2 teaspoon Chinese five-spice powder

400g chicken thighs (3 thighs), skinned, de-boned and cut into 2cm chunks

1 tablespoon cold water

Egg-fried rice or plain rice to serve

 

Method

 

1. 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.

2. 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.

3. 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.

TUESDAY, 28 JUNE 2016

Asparagus

 
 
Asparagus; little spears of green, healthy magic.  They are a very good source of fibre, folate and vitamin A and K, as well as chormium, a trace of mineral that may enhance the ability to transport glucose (sugar) from the bloodstream, into muscle cells, helping to metabolise the sugar, allowing the body to use it instead of turning into fat. 
 
Enough of the science bit, asparagus is sweet, crunchy and fresh and the star of many a dish.  Currently bang in season, I like to use it at every opportunity.  Eat Clean: Wok Yourself to Health has one of my favourite recipes, Healthful asparagus, bamboo, shiitake stir-fry.  This is a veggie delight stir-fry, full of great ingredients that are clean, tasty and nutritious and takes only a minute to whip up in my Lotus Wok.  You can serve with brown basmati rice or simply on it’s own.  
 
Grab a copy of Eat Clean and give it a try.  
 
Love, Ching x
TUESDAY, 21 JUNE 2016

Seaweed

 
Seaweed.  Not the dark cabbage with seasoning that you pick up from your local takeaway but, edible seaweed that is high in fibre and a complete protein.  It is an excellent source of iodine, rich in calcium, vitamin A and B12 and omega-3 fatty acids.  Whether it is wrapped around sushi or used in a delicious broth or salad, it is versatile superfood that is easy to use.  
 
I have a recipe in Eat Clean: Wok Yourself to Health for a zingy Japanese-inspired seaweed pickle - Wakame seaweed, wood ear mushrooms, julienne carrots and miso, miring, rice vinegar, salt, sugar.  The recipe is packed with flavour and full of vitamins.  The mushrooms add a satisfying crunch and the miso dressing adds a delicious salty flavour.  To bulk it up you can add some quinoa or wild rice and smoked tofu.  
 
Full recipe in Eat Clean: Wok Yourself to Health.
 
Would love to hear how you guys use seaweed in your cooking.
 
Love, Ching x
MONDAY, 20 JUNE 2016

Chicken and Vegetable Spring Rolls


If you have friends coming round to watch football, why not cook up a tasty snack to impress your mates.  My Chicken and Vegetable Spring Rolls are a great snack and I love using chicken spiced with Chinese five-spice powder to give it a richer flavour. Together with crunchy vegetables this is more-ish indulgent appetiser suitable for sharing and making for larger crowds as the rolls can be made ahead and frozen and then fried from frozen – perfect! For a #vegan alternative, use julienne strips of firm smoked tofu instead of chicken. Full recipe here.

Love, Ching x

FRIDAY, 17 JUNE 2016

Happy Father's Day!

Don’t forget Father’s Day on Sunday 19th June! How about treating him to a tasty home cooked meal? My Roast Pork brioche buns with caramelised red onions are really simple and very tasty!  You can marinate the pork in advance and then quickly cook and sandwich into the brioche buns before serving.  If the weather is kind, you can cook on the summer BBQ too.  They make a change from your normal burgers and sandwiches.  The recipe is below or it can be found in my cookbook, Ching’s Fast Food.

 
Have a great weekend!
 
Love, Ching x
 

Ingredients

500g pork fillet

1 tbsp groundnut oil

1 tbsp runny honey

4 small brioche buns

4 Red Gem lettuce leaves

                   

For the marinade

1 clove of garlic, crushed, finely chopped

2 tbsps yellow bean sauce

1 tbsp Shaohsing rice wine or dry sherry

1 tbsp light soy sauce

1 tbsp groundnut oil

 

For the caramelised red onions

1 tbsp groundnut oil

1 red onion, finely sliced

1 tbsp soft light brown sugar

 

Method

1) Put all the ingredients for the marinade into a large bowl and stir together. Add the pork fillet and turn in the mixture to coat, then cover and place in the fridge to marinate for at least 20 minutes.

2) Remove the pork from the marinade (retaining this) and cut into 5mm slices. Heat a wok over a high heat until it starts to smoke and then add the groundnut oil. Add the pork slices and stir-fry for 2 minutes.

3) Stir the honey into the marinade, then add to the pork and cook for another 2 minutes or until the meat has acquired a slightly sticky glaze. Transfer to a plate and leave to rest.

4) Meanwhile, make the caramelised red onions. Heat a small wok over a medium-high heat until it starts to smoke and then add the groundnut oil. Add the onion slices and cook for 3 minutes or until softened, then sprinkle over the sugar and cook for a further 1-2 minutes or until sticky and caramelised.

5) Slice each bun in half, add a lettuce leaf, some fried pork slices and a spoonful of caramelised onions and serve immediately.

 

Ching's Fast Food is published by HarperCollins