Ching’s Chinese Food in Minutes-Spicy Sichuan aubergine
July 29, 2010 by MrAuthor
Filed under Food & Drink
Ching’s Chinese Food in Minutes www.chinghehuang.com itunes.apple.com www.amazon.co.uk Spicy Sichuan aubergine This spicy dish is a winter favourite bursting with heat and flavour and has a delicate savoury tang from the black rice vinegar Spicy Sichuan aubergine Preptime:10 minutes, cooking: 12 minutes This spicy dish, also known as Yu Shiang Cie Tze, is bursting with heat and flavour and has a delicate savoury tang from the black rice vinegar. This is definitely a winter favourite. serves 2-4 to share groundnut oil for deep-frying 1 large aubergine, sliced lengthways into 2cm/æ inch wide x 4cm/1* inch long, chunky batons 2 garlic cloves, finely chopped 2.5cm/1 inch piece of fresh root ginger, peeled and finely chopped 1 medium red chilli, with seeds, sliced into rings 2 tablespoons chilli bean paste 200ml/7fl oz hot vegetable stock 1 tablespoon light soy sauce 1 tablespoon Chinkiang black rice vinegar or balsamic vinegar 2 pinches of brown sugar 1 tablespoon cornflour blended with 2 tablespoons cold water 1 spring onion, finely chopped egg-fried rice to serve 1. Heat a wok over a high heat, then fill the wok to one-third of its depth with groundnut oil. Heat the oil to 180ºC/350º For until a cube of bread dropped in turns golden brown in 15 seconds and floats to the surface. 2. Pat the aubergine dry and, using tongs, lower each piece into the oil and deep-fry for 3 minutes until slightly golden, the skin slightly wrinkled and the flesh soft but still retaining its shape …
She does it yet again! She is so freaking cute . . . a pretty Chinese lady with a British accent. Golly, I want to be her!
Yum!
looks delicious!
nice Brittish-accent and she really can do the homecooking! the most lucky Dude to be her husband.
God i want to FUCK you so badly you dirty chinese slut…. oooooooh ghooood!!!!!!
I imgine you naked… lying on my bed with you legs spread wide open and me massaging chinese sesame seed oil into your anus and momentarily sliding my forefinger into your anus, giving you the finger, so to speak. you are speaking with that cute Chi-Brit accent and your eyes are glassed over. I’m naked and have a fantastic, throbbing boner that is gleaming with your saliva… eventually after lubing you for a bit, I slide my erect boner into ur anus…. you sigh with that sexy accent.
haha aubergine?
i though they were called eggplants
great cooking btw, i’m gonan try this
I love your accent, but what kind of Sichuan engine was that?
Sum Dum Guy from Asian America
aubergine is eggplant in British English.. But in american english is called egglant
thanjks for clearing it up
I see a Global knife! and huge false lashes! lol
yup. there ching he huang goes non stick wok!. non stick = not recommended. nothing beats a great cast iron or carbon steel wok.
I am Singaporean Chinese. Some people say that her cooking is not authentic Chinese and proceeded to slate her for it. But i would like to say this, she adapts Chinese recipes to suit those of us who are living in the UK where authentic Chinese ingredients are not always easily available and for this I am glad!!
She’s all about simple, unpretentious home cooking and I would rather cook her recipes than sit in Chinatown surrounded by rude stuff and sloppy oily food. Chinese home cooking is always healthier with lots of steaming, braising, stir-frys using minimal oil and of course, very little to no MSG!
@es0u0146 and you huge mouth! lol
@kldwq2002 what’s wrong with false lashes???
@msjoeie I think her first series is better than the later ones. Introducing people to simple Chinese home cooking is great, but there are many more Chinese dishes you can do at home that are not oily/sloppy+don’t need a Chinatown nearby. As a TV chef, she has to put up with more expectation than normal home cooks! BTW, you know she’s brought out her own range of non-stick woks? I’ve seen them in department stores, and shall I say they are far from good quality non-stick pans!
@msjoeie BTW again, food in Chinatown is never that great anyway. Home cooking never uses as much oil and she’s not the first Chinese chef who doesn’t use MSG. No offence, I’m just trying to find anything she does that is inspirational, and so far I have found none (except that fact that some Western guys were claiming she was the hottest Chinese woman they had even seen, which is good promotion for Chinese women).
I’m hooked on this dish.
However, it does take more than just a few splashes of water to get it that soft.
It takes ages to get soft, but perhaps that’s because I cook on induction.
There’s major differences between aubergines/eggplants as well.
The lightly purple coloured thin ones are soft in notime.
I’d totallly yoo-shung her chia-chee!
bravo