Cooking | CHING HE HUANG 黃瀞億 Sweet and sour wuxi pork ribs |

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CHING HE HUANG 黃瀞億 Sweet and sour wuxi pork ribs

From Youtube.com - Posted: Mar 05, 2012 - 8,557 views
Cooking | CHING HE HUANG 黃瀞億 Sweet and sour wuxi pork ribs | CHING HE HUANG 黃瀞億 Sweet and sour wuxi pork ribs
CHING HE HUANG 黃瀞億 Sweet and sour wuxi pork ribs
CHING HE HUANG 黃瀞億 Sweet and sour wuxi pork ribs
Duration: 02 minute 39 seconds 
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CHING HE HUANG Sweet and sour wuxi pork ribs http:www.chinghehuang.com http:twitter.com#!chinghehuang http:www.facebook.comChingHeHuangOfficial http:www.typhoonhousewares.comRange3_Chef%20Ching-He%20Huang http:www.amazon.co.ukChing-He-HuangeB0034NOWOKref=ntt_athr_dp_pel_1 Serves 2 to share Prep time: 5 minutes Cook in: 10 minutes (plus marinating)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.INGREDIENTS 600g1lb 5oz pork ribs, chopped into 3 - 4cm1¼ - 1½ inch lengths groundnut oil for shallow-frying sea salt and ground white pepper 1 spring onion, sliced, to garnishFor the marinade 2 garlic cloves, finely chopped 2 tablespoons yellow bean sauce 1 tablespoon Shaohsing rice wine or dry sherryFor 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 honeyMETHOD 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 180ºC350ºF 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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57,416 views | Mar 01, 2012
cooking

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cooking

CHING HE HUANG Taiwanese Three Cup Chicken 三杯雞 Taste the Lin Sanity 林書...

CHING HE HUANG Taiwanese Three Cup Chicken 三杯雞Taste the Lin-Sanity 林書豪味 This Taiwanese recipe uses 1 cup of soy sauce, 1 cup of sesame oil and 1 cup of rice wine. You can vary the amounts, but the final stir-fry should be slightly sticky. http:www.chinghehuang.com http:twitter.com#!chinghehuang http:www.facebook.comChingHeHuangOfficial http:www.typhoonhousewares.comRange3_Chef%20Ching-He%20Huang http:www.amazon.co.ukChing-He-HuangeB0034NOWOKref=ntt_athr_dp_pel_1INGREDIENTS 1 tablespoon groundnut oil 5 garlic cloves, finely chopped 2.5cm1 inch piece of fresh root ginger, peeled and sliced 500g1lb 2oz chicken thighs and drumsticks, skinned and each piece halved on the bone 50ml2fl oz light soy sauce 50ml2fl oz toasted sesame oil 50ml2fl oz Shaohsing rice wine or dry sherry 1 tablespoon brown sugar 1 small handful of Chinese basil leaves, or Thai or Italian sweet basil, plus extra to garnish 1 medium red chilli, deseeded and cut into strips (optional) steamed jasmine rice to serve METHOD • Heat a wok over a high heat and add the groundnut oil. When the oil starts to smoke, add the garlic and ginger and stir-fry quickly for a few seconds. Then add the chicken and stir-fry for 2--3 minutes until it has browned. Add the soy sauce, sesame oil and rice wine or sherry, and cook on a medium heat for 6 minutes. Stir well and add the sugar. • Bring the contents to the boil, then turn the heat down and simmer for about 5 minutes until the sauce is reduced completely and the chicken is cooked. Turn off the heat. Stir in the basil leaves and leave to wilt slightly. • Pour onto a plate, garnish with chilli strips and more basil leaves and serve immediately with jasmine rice.Ching's Tip • Since you want a dry stir-fry here, it's important to use toasted sesame oil, which will reduce as it cooks, and not pure sesame oil, which will just keep on cooking and not reduce.
13,185 views | Mar 04, 2012
cooking

CHING HE HUANG Chinese Food Made Easy Sweet and sour soy pork buns

CHING HE HUANG Chinese Food Made Easy Sweet and sour soy pork buns http:www.chinghehuang.com http:twitter.com#!chinghehuang http:www.facebook.comChingHeHuangOfficial http:www.typhoonhousewares.comRange3_Chef%20Ching-He%20Huang http:www.amazon.co.ukChing-He-HuangeB0034NOWOKref=ntt_athr_dp_pel_1IngredientsFor the marinated pork1 garlic clove, finely chopped2 tbsp yellow bean sauce (available from Asian grocers and some supermarkets)1 tbsp Shaoxing rice wine or dry sherry600g1lb 5oz pork fillet, sliced2 tbsp groundnut oilFor the sweet and sour sauce marinade2 tbsp light soy sauce2 tbsp Chinese black rice vinegar or balsamic vinegar1 tbsp brown sugar2 tbsp clear honeypinch saltpinch ground white pepperFor the caramelised red onions1 tbsp groundnut oil3 red onions, sliced1 tbsp Chinese black rice vinegar or balsamic vinegar1 tbsp brown sugarTo serve8 large sesame seed buns, halved, grilledsalad leaves, torn into small pieces4 tomatoes, sliced (optional)Preparation methodFor the marinated pork, mix together the garlic, yellow bean sauce and Shaoxing rice wine in a bowl. Add the pork and stir well to coat.For the sweet and sour sauce marinade, mix together all of the sauce ingredients in a bowl and add to the pork. Mix well to combine, then cover with cling film and leave to marinate in the fridge for at least 24 hours.To cook the pork, heat a wok until smoking and add the groundnut oil. Add the sliced pork (reserving the marinade) and stir-fry for 3-4 minutes, or until browned. Add the reserved marinade and bring to the boil. Reduce the heat to simmer for 3-4 minutes, or until the sauce is thick and sticky.For the caramelised onions, heat the groundnut oil in a small wok or pan, add the red onions and stir-fry for 4-5 minutes, or until softened but not coloured. Add the black rice vinegar and the brown sugar, stirring well, and leave to cook for 2-3 minutes, or until caramelised.To serve, fill the buns with some salad leaves. Top with slices of the sticky pork, some caramelised onions and sliced tomatoes, if using. Serve immediately.
6,047 views | Mar 03, 2012
cooking

CHING HE HUANG 黃瀞億 Sichuan style sweet and sour prawns Taiwanese three...

CHING HE HUANG Sichuan-style sweet and sour prawns & Taiwanese three-cup chicken http:www.chinghehuang.com http:twitter.com#!chinghehuang http:www.facebook.comChingHeHuangOfficial http:www.typhoonhousewares.comRange3_Chef%20Ching-He%20Huang http:www.amazon.co.ukChing-He-HuangeB0034NOWOKref=ntt_athr_dp_pel_1 Serves 2 Prep time: 10 minutes Cook in: 8 minutesKetchup may not be a gourmet ingredient, but it contains lycopene, which is good for you, and here it provides a delicious sweetness and great colour, while the Sichuan peppercorns provide the numbing spicy heat.INGREDIENTS 1 egg 100g312oz potato flour or cornflour 2 tablespoons water 600ml1 pint groundnut oil plus 1 tablespoon 12 large raw tiger prawns, head and shell off, tail on, and deveined 1 tablespoon Sichuan peppercorns 5 garlic cloves, finely chopped 2.5cm1 inch piece of fresh root ginger, peeled and grated 2 medium red chillies, deseeded and finely chopped 1 tablespoon lime juice 2 spring onions, chopped at an angle into 2.5cm1 inch long pieces 1 small handful of fresh coriander, finely chopped steamed jasmine rice and deep-fried vegetables (optional; see Ching's Tip) to serveFor the sauce 200ml7fl oz hot water 5 tablespoons tomato ketchup 1 tablespoon soft brown sugar 1 tablespoon light soy sauce 2 teaspoons cornflourMETHOD • Put all the ingredients for the sauce into a bowl and stir to combine, then set aside. • Put the egg, potato flour or cornflour and the water into a bowl, and mix to make a batter. Set aside. • Heat a wok over a high heat and add 600ml1 pint groundnut oil. Heat the oil to 180ºC375ºF, or until a cube of bread dropped in turns golden brown in 15 seconds and floats to the surface. • Dip each prawn into the batter, then lower one by one into the oil and cook until they turn golden. Using a slotted spoon, remove from the oil and drain on absorbent kitchen paper. • Heat a small wok and add 1 tablespoon groundnut oil. When the oil starts to smoke, add the Sichuan peppercorns and stir-fry for a few seconds. Add the garlic, ginger and chillies and stir-fry for a few more seconds, then add the sauce and bring to the boil. Add the lime juice, spring onions and coriander and remove from the heat. • Place the prawns on a plate, pour the delicious sauce over them and serve immediately as a starter or with jasmine rice and deep-fried vegetables as a shared main course.Ching's Tip • Once you've fried the prawns, you can dip some sugar snap peas, chopped baby corn, or any vegetable of your choice, into any remaining batter, then deep-fry and serve with the prawns.
24,094 views | Mar 09, 2012
cooking

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