Chinese Food in Minutes
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|Chinese Food in Minutes|
|Presented by||Ching He Huang|
|Country of origin||United Kingdom|
|No. of series||1|
|No. of episodes||13 x 30 minutes|
|Running time||30 minutes|
|Picture format||16:9 1080i|
|Original release||9 February– 4 May 2010|
Chinese Food in Minutes is a UK-based series, based upon Ching He Huang's cookbook of the same name, published by HarperCollins in September 2009.
Episode sees Ching coach two novices in how cook Chinese food.
In each episode, she prepares two versions of authentic Chinese dishes and takeaway classics. Watching her are two participants who have never attempted to cook Chinese cuisine before.
The chef then makes a third course designed to complement the meal. She also gives viewers at home her own tips, tackling a different aspect of Chinese cookery each week.
|1||9 February 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.|
|2||16 February 2010||Two busy barmen want to ditch their late-night takeaways and learn some fast, fresh wok classics. On the menu is a saucy chicken and snake bean stir-fry, sweet and sour duck and sizzling yellow bean scallops with wild rice salad.|
|3||23 February 2010||Guests are a couple of cheesemongers from Borough Market. They are dedicated foodies who want Ching to show them how to spice up their kitchen repertoires. On the menu are steamed wine sea bass, a spicy beef dish and the Chinese classic, hot-and-sour soup.|
|4||2 March 2010||Ching-He Huang assists two personal trainers who want to win their friends' approval with a couple of spicy suppers. On the menu are chilli chicken and cashew nuts, and chilli bean cod with an exotic mushroom stir-fry|
|5||9 March 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 Sichaun aubergine, and a favourite marinade of griddled honey yellow bean pork.|
|6||16 March 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.|
|7||23 March 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.|
|8||30 March 2010||Ching is joined by surveyors David Barker 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.|
|9||6 April 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.|
|10||13 April 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.|
|11||20 April 2010||Nurses Jennifer Allen and Rebecca Harty join Ching in the kitchen for this episode lesson in authentic Chinese cookery. Dishes include soy-steamed cod; steamed chicken with sour and spicy dressing; and chicken rice.|
|12||27 April 2010||Professional figure skaters Fred Palascak and Maria Filippov experiment with dishes centred on 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.|
|13||4 May 2010||Rugby players Phil Battersby and Simon Worsley experiment with dishes centred on tofu. Ching cooks lobster in hot garlic spinach sauce; oriental mushrooms and tofu in garlic black bean sauce; saucy beef tofu; and yellow bean and honey roast chicken.|
Chinese Food in Minutes is a 13-part peak time cooking television series commissioned and shown by Five, first aired on 9 February 2010. The first part of Chinese Food in Minutes, with chef Ching-He Huang, served up 1 million viewers and 4% share that night.The series Chinese Food in Minutes was based on Huang’s title of the same name, published by HarperCollins in September 2009. It included a branded microsite with video, recipes, episode guides and competitions, plus additional exclusive content websites
A recipe book accompanies the TV series.
In her app, based on the TV series "Chinese Food In Minutes", Ching-He Huang shows you how to create her delicious, healthy versions of Chinese classics at home. The app includes 29 of the best recipes from the TV series, beautifully illustrated and with step-by-step instructions, plus high-quality videos of Ching cooking selected recipes.
- Chinese Food In Minutes - Five - by Jane Simon
- Five gets saucy with Huang
- TV ratings – 9 February
- Krempelwood TV and online production/Chinese Food in Minutes with Sharwood’s