Ching-He Huang (and friend) -- Chinese Food Made Easy
Given the array of spices, sauces and condiments that color the landscape of Asian cuisine, it’s easy to forget that Chinese cuisine needn’t be difficult. That’s where Ching-He Huang comes in…
The Backstory
Ching — she prefers that nickname — was born in Taiwan to Chinese parents. Coming from a large family with a mother who was often on the road, Ching cooked family meals as a young girl when they lived in South Africa and the UK. During the literal trial by fire of feeding countless siblings, she embraced a basic philosophy of Chinese food — balance yin and yang through the right mix of ‘hot’ and ‘cold’ ingredients. These days, she rarely strays far from a wok…
Chinese Food Made Easy — 5 Quick Wok Tips From Ching
- Purchase: Invest in a good carbon steel non-stick or one that requires pre-seasoning.
- Season: Wipe oil in the base of pre-heated wok with tongs and paper towels. Keep wiping until the base begins to get a black patina and your seasoned wok will be ready to use.
- Care: Wipe it clean with a wet sponge and dry over high heat.
- Watch: If interior of wok appears dry, re-season to prevent rust or cook surface issues.
- Reason for the season: A well-seasoned wok prevents food from sticking and revs up the flavors of your dishes.
- Stir Fry Bonus: Always add cold oil to a hot wok but never add cold oil to a cold wok.
What are some of your favorite Chinese dishes or cooking secrets?
Catch Ching on Chinese Food Made Easy, beginning May 31st on Cooking Channel.
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I've yet to master fried rice…but I'm psyched for this show!
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i think it’s hard to say
An attention-grabbing discussion is worth comment. I think that you need to write more on this subject, it won’t be a taboo subject but usually persons are not enough to talk on such topics. To the next. Cheers
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Bring back Ching!! We can't get enough of her! She is an awesome cook!
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great show
Ching, you are an inspiration! My mother enjoys watching you as well and my great grandmother was from Hong Kong and Mom is from Manila-so she is pretty selective about Asian cooking shows. I love how your upbeat style is bringing people to try something new and bless you for reminding and showing some great techniques to experiment in my own kitchen!!!!!
I just saw Ching on the Racheal Ray Show for the 1st time and am thrilled to know this show is coming on the food channel. When are you on? I must say I was upset about the Rachael Ray show offering a free give away sweepstakes of your book and The Foot Loose CD when the site would not let me sign up to be a member and apparently I am not the only one! Is your site going to be the same? Kathy
I want that cleaver…any ideas of where to get one????
Hello, I was in the same fix as you are. I looked all over and then, when I went to my favorite Asian Grocery Store, they had 5. I suggest you might look there. Thanks.
Just found Ching's show because she was on Rachael Ray and we are loving it!!! Because of looking for her show it has led us to this website which looks like it will be great also. So looking forward to lots of great cooking lessons and delicious food to come.
Good post…
I saw this really good post today……
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Hello, I love to cook with my cast iron, seasoned Wok, but mine always smokes up so much, that I am forced to Wok dishes outside. When food is prepared on the TV show, vary rarely does your Wok over-smoke. What is the secret
use a good jasmine rice under cook it a little. let rice totally cool before using, add 2 teaspoon of oil, and 1 teaspoon on sesame oil to hot wok. Once hot , add rice, stir tilled fried. Add seasoning plus 2 teaspoons of lite soy sauce, and a cup of cropped carrots,peas, and onions. stir till fried, move to size of wok, add 2 beatned eggs to bottom fry than mix together.