I Ching Huang / Chinese Food Made Easy / Spicy Sichuan / chile coward with jasmine rice

I Ching Huang / Chinese Food Made Easy / Spicy Sichuan chile chicken with jasmine rice www.amazon.co.uk www.chinghehuang.com thecookskitchen.com itunes.apple.com Ching makes a dish of spicy chicken in a stable side of the temporary Market Road Chorley, Lancashire thick bacon salad of cucumbers Ching makes a dish often served as an appetizer and around Chengdu Sichuan, spicy cucumber salad in vinegar and oil, Sichuan pepper. Ingredients for the sauce 4 cloves garlic, chopped fresh piece 2.5cm/1inginger root, peeled, chopped 1 red chile, seeded in, finely chopped ½ red pepper, from seed, crushed 2 tomatoes, sliced ​​5 tablespoons water 2 tablespoons ketchup 1 tablespoon brown sugar For the chicken 1 tablespoon peanut oil 250g/9oz chicken breast fillets, skinless, sliced ​​1 zucchini, cut into strips ½ red or yellow pepper, seeds, cut into strips 2 tablespoons light soy sauce 2 large onions, cut lengthwise method 1. For the sauce, place all the sauce ingredientsin a blender and mix well. 2. For the chicken, heat a wok until smoking and add the peanut oil, then add chicken and saute for 2-3 minutes or until golden brown. Add the zucchini and chilli and fry for 1-2 minutes, pour the sauce and bring to a boil. Cook for 2-3 minutes or until chicken is cooked. 3. Season with soy sauce, and pile on a plate. Garnish with chives and serve immediately.



http://www.youtube.com/watch?v=A_VZZ-Xs0fw&hl=en

Ching's Chinese Food in Minutes-Spicy Sichuan aubergine

Ching's Chinese Food in Minutes www.chinghehuang.com itunes.apple.com www.amazon.co.uk Spicy Sichuan aubergine This spicy dish is a winter favourite bursting with heat and flavour and has a delicate savoury tang from the black rice vinegar Spicy Sichuan aubergine Preptime:10 minutes, cooking: 12 minutes This spicy dish, also known as Yu Shiang Cie Tze, is bursting with heat and flavour and has a delicate savoury tang from the black rice vinegar. This is definitely a winter favourite. serves 2-4 to share groundnut oil for deep-frying 1 large aubergine, sliced lengthways into 2cm/æ inch wide x 4cm/1* 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 paste 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 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/350º For 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 ...



http://www.youtube.com/watch?v=Zu6KvgQar4M&hl=en