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With 15,000 Chinese restaurants in Britain, Chinese food has recently been voted the UK's favourite takeaway. In the next six episodes, Ching-He Huang shows how delicious Chinese food can be made at home with easy-to-prepare recipes using healthy and easily found ingredients.
BBC Two
6
30 min
Tonight Ching reveals the secrets of the perfect chicken Chow Mein, how to prepare sweet and sour pork with a delicious choi sum and mixed vegetable salad, and how to make a healthy version of top takeaway beef in oyster sauce with spinach and mushrooms.
Jul 7, 2008
Ching cooks Egg fu yung (inspired by a Taiwanese street dish) and Crispy duck, and meets an organic tofu-maker in Leicestershire to learn about making top-notch bean curd. Later she cooks for a group of builders and meets friend Wendy Jenkins, a racehorse trainer, for even more street food.
Jul 14, 2008
Ching heads to Ullapool on the far north-west coast of Scotland for langoustines. Then she goes further north to the tiny village of Kinlochbervie. The nearest Chinese takeaway is 60 miles away! She creates an array of Chinese seafood dishes, as well as her unique version of fish and chips.
Jul 21, 2008
This week Ching explores the fashionable world of noodles, dim sum and dumplings, and tries her recipes out on some of the dancers of the English National Ballet. Plus, she shows the owner of a London fashion house how to make dim sum after learning from one of London's leading dim sum chefs.
Jul 28, 2008
Ching cooks Zesty chilli tiger prawns for people who know all about heat - firemen from the north-west of England. She also visits one of the northernmost chilli farms in the world in Chorley, Lancashire. She sets up a stall at Chorley market, winning over the crowd with her Chilli chicken.
Aug 4, 2008
Ching cooks quick and easy Chinese food for hungry children. Later, with the help of her childhood friend, showbiz journalist Lina Mahdavi, she prepares a healthy celebration banquet. Her cooking is put to the test when her parents and extended family from Shanghai arrive as a surprise.
Aug 11, 2008
