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THURSDAY, 23 FEBRUARY 2017

General Tso's chicken wings

 
 
I was flicking through my old Twitter pictures and found this mouth-watering picture from 2014!  General Tso’s Chicken Wings from Season 1, episode 9 of Restaurant Redemption.  So many happy memories, it definitely deserves a place on #throwbackthursday on my Insta page.  I thought that I would pop the recipe right here so you can try it at home - it’s an oldie but a goodie!  Let me know what you think!
 
Love, Ching x
 
 

General Tso's Chicken Wings


Total: 45 min

4 servings


Ingredients

Sauce:

         2 cups chicken stock

         2 cups mushroom or vegetable stock 

         1/3 cup ketchup 

         1/4 cup yellow bean paste 

         6 tablespoons cornstarch

         2 tablespoons chili sauce, such as sambal oelek 

         2 tablespoons honey

         2 tablespoons light soy sauce 

         1 1/2 tablespoons brown sugar

         1 teaspoon dark soy 

Batter:

         3 large eggs

         1 cup potato starch 

         Pinch salt 

         Pinch ground white pepper 

         1 1/2 cups ice-cold seltzer  

Chicken:

         Peanut oil, for frying and sauteeing

         1 1/2 boneless skinless chicken breasts, cut into 1-inch pieces

         2 cloves garlic, smashed 

         4 dried red chiles, chopped

         1/2 bunch broccoli, tops cut into bite-size pieces, stems sliced thinly on a bias 

         1 splash Shaoxing rice wine 

         Chopped scallions, for garnish

 

Directions

 

For the sauce: Whisk together the chicken stock, mushroom stock, ketchup, bean paste, cornstarch, chili sauce, honey, light soy sauce, brown sugar and dark soy sauce in a bowl.

 

For the batter: Whisk together the eggs, potato starch, salt and pepper in a bowl.

 

For the chicken: Heat the oil in a large saucepan or fryer to 350 degrees F. Add the seltzer to the batter and whisk to combine. Dip the chicken in the batter, then deep-fry until light brown, 2 to 3 minutes. Drain on paper towels.

 

Heat a wok over high heat. Add 2 to 3 tablespoons of the oil to the wok. Add the garlic, chiles and broccoli and saute until tender, 1 to 2 minutes. Add 1/2 cup of the sauce and cook, tossing, until slightly reduced. Add the rice wine and chicken and cook, tossing, until coated.

 

Ladle out 1/2 cup of the remaining sauce on each of 4 plates. Top each with the chicken and vegetables and sprinkle with the scallions. 

 

 
TUESDAY, 07 FEBRUARY 2017

Low-carb hot and sour courgette noodles with Sichuan fragrant oil

 
 
A low-carb dinner with a spicy kick?  Yes please!  Low-carb hot and sour courgette noodles with Sichuan fragrant oil is super tasty and provides a small kick to the metabolism courtesy of all the spice.  
 
Since I created this dish, the supermarkets have given us courgette spaghetti, meaning we can be extra lazy and literally go straight to wok without all the chopping.  Truth be told, I find the preparation quite relaxing but, when time is against us, why not cheat!  
 
A healthy dish absolutely packed with flavour that is ready in a matter of minutes in the Lotus Wok.  Full recipe in Eat Clean: Wok Yourself to Health.  
 
Have a great day!
 
Love, Ching x
TUESDAY, 31 JANUARY 2017

Revitalising Oatmeal

 
 
I am exhausted but happy after a very busy Chinese New Year!  It’s these moments of relative calm that I like to recharge my batteries and treat myself to some nutritious goodies.  At breakfast time, I really love to pimp up my oatmeal with a pile of blueberries and raspberries, which are packed with antioxidants and vitamins - they will also provide a boost to your immune system.  On top of that, I also go crazy with some amazing goji berries - a superfood that has the highest concentration of protein of any fruit.  If you are working out, add some protein powder to the oatmeal to add some extra muscle repairing protein.
 
Oatmeal with attitude!  I have a great recipe in Eat Clean: Wok Yourself to Health for just this breakfast, “Revitalising oatmeal with blueberries, raspberries and manuka honey”.  
 
Love, Ching x
WEDNESDAY, 25 JANUARY 2017

Eat Clean at Chinese New Year

 

Chinese New Year is steeped in tradition and symbolism, but you can still put a modern take on the traditional meal by adding some healthy, clean eating dishes to the table, to sit alongside the customary favourites.   Who says we can’t afford a bit of creative licence to interpret the Chinese New Year symbolism! For those of you who are looking for a healthy Chinese New Year menu that is still packed full of flavour and depth, I have a Chinese Fusion noodle dish that will keep the taste buds satisfied - my Shredded smoked mackerel, egg ‘crumbs’, rocket, buckwheat soba with yuzu dressing.

 

Noodles are an important part of the Chinese New Year feast table.  During the family ‘reunion dinner’ or “Tuan Yuan Fan”, a noodle dish at Chinese New Year is a must, as it symbolises one of the important ‘greats’: longevity. Whatever you do, don't cut your noodles – they represent long life!  Mandarin word for fish is ‘yu’, meaning abundance, adding another symbolic element to the Chinese New Year feast.  The full recipe is in Eat Clean: Wok Yourself to Health or on my recipe page here.

 

Are any of you planning a Chinese New Year feast? I’ll be posting up more tips and suggestions over the next few days so keep an eye on my page.

 

Love, Ching x

WEDNESDAY, 18 JANUARY 2017

Spicy Lamb Stew

 
 
There is nothing like a warming stew or casserole on a chilly day.  My Spicy lamb stew is my Chinese twist on a classic.  It’s a lovely fusion dish bringing together spices from central China, chilli bean paste from Sichuan, potatoes from the New World and carrots from Europe.  Delicious and easy to make, it tastes even better if kept and eaten the following day. You can serve with mantou (Chinese-style steamed buns), pitta bread or a buttered roll.  
 
Like a having a warm, comforting hug!  Full recipe in Ching’s Fast Food.
 
Love, Ching x