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Chinese Food in Minutes

2010
Chinese Food in Minutes

Seasons & Episodes

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EP1 Gospel Singers Feb 09, 2010

Ching-He Huang is joined by gospel choir singers Monica George and Laura Rahaman as she cooks up an easy, super fast family favourite of garlic chilli beef and mushroom pak choy, and gives a new look to two takeaway favourites: chicken and black bean stir fry, and sweet and sour wuxi pork ribs.

EP2 Barmen Feb 16, 2010

Ching is joined by barmen Simon Rogers and Dan Walton as she cooks up a feast of dinner party classics including chicken and snake bean stir fry, sweet and sour duck, and yellow bean scallops with a spicy wild rice salad.

EP3 Cheesemongers Feb 23, 2010

Chongqing beef, steamed wine sea bass, and traditional style hot and sour soup are on the menu in the week that Ching is joined by cheesemongers Jon Revell and Freddie Kerr Dickieson.

EP4 Personal Trainers Mar 02, 2010

On the menu this week: chilli bean cod served with a garlic pak choy and exotic mushroom stir fry; juicy chilli chicken and cashew nuts; and sichaun stir-fried pork with cucumber. Personal trainers Anabela Silva and Michelle Kania join Ching in the kitchen.

EP5 Students Mar 09, 2010

Ching gives students Archie Dallas and Liam Larke a lesson in cooking using the signature flavours of garlic, chilli and ginger. This week's dishes include fried sweet chilli chicken, a winter warmer of spicy Sichuan aubergine, and a favourite marinade of griddled honey yellow bean pork.

EP6 Carpenters Mar 16, 2010

Ching is joined by carpenters Dave Martin and Charlie Hodgson to wok up another feast of culinary delights. This week's dishes include rice wine and peppered beef noodles, Taiwanese ginger and sesame chicken noodle soup, and mixed seafood crispy noodles.

EP7 Entrepreneurs Mar 23, 2010

Ching comes to the aid of young American entrepreneurs Rachel Church and Melissa Reitano. On the menu are spicy chunky lamb, pork and water chestnut dumplings, and duck spring rolls.

EP8 Surveyors Mar 30, 2010

Ching is joined by surveyors David Parker and David Lindemann as she cooks up another delicious array of dishes: sweet and smoky 'hong sao yu', crispy mongolian lamb, and cantonese style duck with pak choy and rice.

EP9 Taxi Drivers Apr 06, 2010

Ching is joined by taxi drivers Alex Winters and Bernice Mason as she prepares three more delicious dishes: prawn and chilli bamboo shoot stir-fry; breaded haddock with Sichuan pepper, chilli and salt; and roast beef in four-spiced chilli oil.

EP10 Estate Agents Apr 13, 2010

Two Yorkshire estate agents, Leanne Marshall and Nicola Watson, experiment with groundnut and sesame oil as Ching cooks crispy king prawns in a sweet-and-sour sauce, Taiwanese three-cup chicken, and spicy pork and prawn wontons

EP11 Nurses Apr 20, 2010

Nurses Jennifer Allen and Rebecca Harty join Ching in the kitchen for this week's lesson in authentic Chinese cookery. Dishes include soy-steamed cod; steamed chicken with sour and spicy dressing; and chicken rice.

EP12 Ice-Skaters Apr 27, 2010

A pair of professional figure skaters experiment with dishes which use Sichuan peppercorns and other hot spices. Ching cooks peppercorn chicken, prawn fried rice and wok-fried crispy scallops. It is then the turn of her two protégés to recreate her recipes for their friends.

EP13 Rugby Players May 04, 2010

Two rugby players ask Ching-He Huang to help them learn to prepare oriental dishes. She takes them to London's Chinatown in search of ingredients that will provide long-lasting energy, and teaches them to prepare two traditional Chinese dishes, including mushroom tofu in black bean sauce.
7.4| 0h30m| en| More Info
Released: 09 February 2010 Ended
Producted By:
Country: United Kingdom
Budget: 0
Revenue: 0
Official Website: http://www.five.tv/chinesefoodinminutes
Synopsis

Chinese food has recently been declared the UK's favourite takeaway. With more and more people turning to the joys of home cooking, young chef and bestselling author Ching-He Huang demonstrates how delicious and healthy authentic cuisine can be. Each week she prepares three mouth-watering recipes with volunteers who have never cooked Chinese food before. Will they too prove to be gifted in the kitchen when they have to recreate what they've seen?

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