Posts Tagged ‘and’

CookingForYouAndMe.com – Ronnie Woo shows you how to make a roast chicken.

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Ching He Huang/Chinese Food In Minutes/CHICKEN AND SNAKE BEAN STIR FRY www.chinghehuang.com thecookskitchen.com itunes.apple.com www.amazon.co.uk www.five.tv Serves 2 Prep time: 5 minutes Cook in: 5 minutes (plus 20 minutes soaking/marinating) This is a stir-fry inspired by a lunch I had with ‘Ah-e’ (Aunty) in Beijing. She cooked a simple but delicious chicken and snake bean stir-fry, and this is my quick version. INGREDIENTS: 250g/9oz skinless chicken breast, cut into strips 1 teaspoon Shaohsing rice wine or dry sherry 1 teaspoon dark soy sauce cornflour 2 tablespoons groundnut oil 1 garlic clove, crushed and finely chopped 1 dried Chinese mushroom, pre-soaked in hot water for 20 minutes, then drained and sliced 100g/31/2oz snake beans or trimmed French beans (see Ching’s Tip) 50g/2oz toasted cashew nuts 25ml/1fl oz hot chicken stock 1 teaspoon light soy sauce a dash of toasted sesame oil 1 pinch of ground white pepper steamed jasmine rice to serve METHOD: 1. Marinate the chicken in the rice wine or sherry and the dark soy sauce for 10–15 minutes. 2. Just before cooking, dust the chicken lightly with cornflour. Heat a wok over a high heat and add the groundnut oil. When the oil starts to smoke, add the garlic and mushroom and stir-fry for a few seconds, then add the chicken and stir-fry for a few minutes until slightly browned. 3. Add the beans and stir-fry for 2 minutes until tender, then add the cashew nuts. 4. Add the hot stock and season with the light soy sauce …

Ching He Huang/Chinese Food In Minutes/CHICKEN AND BLACK BEAN STIR-FRY www.chinghehuang.com thecookskitchen.com itunes.apple.com www.amazon.co.uk www.five.tv Serves 2 as a main or 4 to share Prep time: 10 minutes Cook in: 5 minutes I adore fermented black beans and this is one of my favourite easy suppers. I add a touch of a good-quality yellow bean sauce for a savoury mellow edge to the dish. INGREDIENTS: 1 tablespoon groundnut oil 5 garlic cloves, finely chopped 1 tablespoon freshly grated root ginger 1 medium red chilli, deseeded and chopped 1 bird’s eye chilli, deseeded and chopped 1 tablespoon fermented salted black beans, washed and crushed 1 tablespoon yellow bean paste 450g/1lb skinless chicken breast, sliced 1 tablespoon Shaohsing rice wine or dry sherry 2 green peppers, deseeded and cut into chunks 200ml/7 fl oz vegetable stock 1 tablespoon light soy sauce 1 tablespoon cornflour blended with 2 tablespoons cold water steamed jasmine rice or egg-fried rice to serve METHOD: 1. Heat a wok over a high heat and add the groundnut oil. When the oil starts to smoke, add the garlic, ginger and chillies and stir-fry for a few seconds. Then add the fermented black beans and yellow bean paste and stir quickly. 2. Add the chicken slices and stir-fry for 1 minute, keeping the ingredients moving in the wok. As the meat starts to turn opaque, add the rice wine or sherry. 3. Add the green peppers and stir-fry for 1 minute, then add the stock and bring to the boil. Season with the …

Gordon Ramsay shows Alan Carr how to make a classic Tikka Masala sauce on the Cookalong Live show. Funny clip with Alan Carr getting very flustered.