Ching’s Chinese Food in Minutes. Ching-He Huang

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Название Ching’s Chinese Food in Minutes
Автор произведения Ching-He Huang
Жанр Кулинария
Серия
Издательство Кулинария
Год выпуска 0
isbn 9780007342907



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noodles are draining, make the sauce. Heat a small pan, add the butter and garlic and fry for less than 1 minute, then take off the heat.

      5 Place a bed of noodles on each serving plate, top with the batter prawns and season with a light sprinkle of salt and white pepper. Pour the hot garlic butter sauce on top and sprinkle with the spring onion and coriander sprigs. Serve immediately with lime wedges.

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      READY TO EAT IN 5 MINUTES

      Prep time: 5 minutes

      Century duck eggs with coriander & mushroom sauce

      This no-cook dish is a classic Chinese starter, or served as an accompaniment to a large bowl of congee. Serve this with a chilled glass of Riesling to cut through the richness of the eggs.

      SERVES 4TO SHARE

      2 century duck eggs, each sliced into quarters and chilled (see Ching’s Tips)

      1 tablespoon vegetarian mushroom sauce or oyster sauce

      1 tablespoon light soy sauce

      1 small handful of freshly chopped coriander

      1 spring onion, finely chopped

      1 Place the chilled duck egg pieces on a serving plate. Put the mushroom or oyster sauce and soy sauce into a small bowl and mix well. Drizzle the dressing all over the eggs, sprinkle with the coriander and spring onion and serve.

      Ching’s Tips

       This is one of my favourite dishes but it is one that you will either love or hate—century eggs take some getting used to! They don’t look or smell particularly appetising, with their black-blue grey soft yolk centre and distinct pungent aroma, but I love them. You’ll find them in the chilled food sections of Chinese supermarkets. You could just use normal boiled eggs: lightly crack the shells all over and cook in a broth of dark and light soy sauce with black tea leaves and some star anise.

       Make sure you buy a good-quality mushroom sauce (which used to be known as vegetarian oyster sauce but was made from mushrooms instead of oysters) or use a good-quality oyster sauce.

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      READY TO EAT IN 15 MINUTES

      Prep time: 5 minutes, cook in: 10 minutes (plus 20 minutes marinating)

      Sweet & sour Wuxi ribs

      The traditional way of preparing these ribs is to slow-braise them in stock, then add the sauce and thicken with blended cornflour. However, for a quicker dish and richer flavour I have shallow—fried the ribs.

      SERVES 2TO SHARE

      600g/1lb 5oz pork ribs, chopped into 3-4cm/11/4-11/2 inch lengths

      groundnut oil for shallow-frying

      sea salt and ground white pepper

      1 spring onion, sliced, to garnish

      FOR THE MARINADE

      2 garlic cloves, finely chopped

      2 tablespoons yellow bean sauce

      1 tablespoon Shaohsing rice wine or dry sherry

      FOR THE SWEET AND SOUR SAUCE

      2 tablespoons light soy sauce

      2 tablespoons Chinkiang black rice vinegar or balsamic vinegar

      1 tablespoon brown sugar

      1 tablespoon runny honey

      1 Put all the ingredients for the marinade into a large bowl and stir to combine. Add the pork ribs and turn to coat, then cover the bowl and leave to marinate for at least 20 minutes, or as long as possible, in the fridge.

      2 Heat a wok over a high heat. Fill the wok to a quarter of its depth with groundnut oil and heat the oil to 180°C/350°F or until a cube of bread dropped in turns golden brown in 15 seconds. Using a spider, carefully add the ribs and shallow-fry until browned.

      3 Meanwhile, put all the ingredients for the sweet and sour sauce into a small bowl and stir to combine.

      4 Lift the ribs out of the wok with the spider and drain on absorbent kitchen paper. Drain the wok of oil and wipe it clean, then reheat over a high heat.

      5 Add the ribs and sauce mixture to the wok and cook on a low-medium heat for 5-6 minutes until the sauce has reduced to a sticky and thicker consistency. Season further to taste with salt and white pepper, garnish with the spring onion and serve immediately.

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       Pork

image 27 image 28 image 29
Pork with Chinese leaf 15 minutes (plus 20 minutes marinating)
Sichuan stir-fried pork with cucumbers 10 minutes (plus 20 minutes marinating)
Fried pork cutlet 15 minutes (plus 20 minutes marinating)
Cantonese-style sweet & sour pork 15 minutes
Saucy pork & tomato egg stir-fry 15 minutes
Red-cooked pork 50 minutes
Griddled honey yellow bean pork 25 minutes (plus 20 minutes marinating)
Crispy twice-cooked pork 25 minutes
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      READY TO EAT IN 15 MINUTES

      Prep time: 10 minutes, cook in: 5 minutes (plus 20 minutes marinating)

      Pork with Chinese leaf

      Chinese leaf has crinkled pale green leaves and a white crunchy stem. It makes a simple but delicious meal when served with egg—fried rice.

      SERVES 2

      300g/11oz pork fillet, sliced widthways and then cut into lengthways strips

      1 tablespoon yellow bean sauce

      2 tablespoons potato flour or cornflour

      3 tablespoons groundnut oil

      1 tablespoon Shaohsing rice wine or dry sherry

      1 garlic clove, finely chopped

      1 red chilli, deseeded and finely chopped

      150g/5oz Chinese leaf, cut into chunks

      1-2 tablespoons light soy sauce

      1 teaspoon toasted sesame oil

      egg-fried