0:00:02 > 0:00:05'My name is Ching-He Huang and I'm continuing my mission
0:00:05 > 0:00:09'to show that cooking Chinese food at home is as easy as ordering a takeaway
0:00:09 > 0:00:14'and should be far healthier and tastier as well.
0:00:14 > 0:00:17'Growing up in Taiwan I was taught the joys of making healthy,
0:00:17 > 0:00:20'delicious, simple Chinese food by my grandmother.
0:00:20 > 0:00:24'While we cooked for the rest of the family, she taught me lots of
0:00:24 > 0:00:27'simple Chinese recipes which I still use today.
0:00:27 > 0:00:33'In this programme I want to pass on some of those great recipes that are easy to cook in the home
0:00:33 > 0:00:37'and perfect for entertaining family and friends.
0:00:37 > 0:00:40'I'll show two busy mums who don't usually cook Chinese for the kids
0:00:40 > 0:00:45'how my Grandmother's dishes can become their family favourites.
0:00:45 > 0:00:48'Five spice chicken, and vegetable and ham wraps are two recipes
0:00:48 > 0:00:51'that are easy to cook and the children'll love.
0:00:51 > 0:00:57'I'll cook a dish that always reminds me of home and happy family gatherings - Lion Head Meatballs.'
0:00:57 > 0:01:02My mother said if you eat these Lion Head meatballs you'll be as strong as lions and I believed her.
0:01:02 > 0:01:06'And prepare some of my family's special chicken and lobster recipes
0:01:06 > 0:01:11'for a surprise party where the surprise turns out to be for me!'
0:01:11 > 0:01:12Oh, my God!
0:01:19 > 0:01:24'One great dish that always reminds me of family gatherings is Lion Head meatballs.
0:01:24 > 0:01:27'When I cook it I'm reminded of the stories my mum told as she cooked them.'
0:01:27 > 0:01:33I've got here about 500 grams of minced beef, and it's very simple.
0:01:33 > 0:01:37It's a bit like making western-style meatballs, but with Chinese seasonings.
0:01:37 > 0:01:42So about a tablespoon of Shaoxing rice wine.
0:01:42 > 0:01:48You can always use dry sherry. In with some light soy sauce, about two tablespoons.
0:01:48 > 0:01:53Some toasted sesame oil, and in with about a tablespoon of corn flour.
0:01:58 > 0:02:00And in with a beaten egg.
0:02:03 > 0:02:04A pinch of sea salt,
0:02:04 > 0:02:07some ground white pepper,
0:02:07 > 0:02:10some chopped spring onions,
0:02:10 > 0:02:12and about four cloves of chopped garlic.
0:02:12 > 0:02:16In with some grated ginger for some heat.
0:02:16 > 0:02:20Then just give this mixture a good mix.
0:02:20 > 0:02:26Stir this mixture in the same direction and it helps to bind
0:02:26 > 0:02:32all the ingredients together and it helps to aerate the meatballs so they're lovely and bouncy.
0:02:32 > 0:02:34My grandmother used to make this
0:02:34 > 0:02:40with a big wooden spoon and a big, big bamboo bowl.
0:02:40 > 0:02:45My grandmother's my biggest source of inspiration because she used to have to cook for all her family.
0:02:45 > 0:02:49And her extended family, my goodness, whenever we used to sit down and eat
0:02:49 > 0:02:53it was like a huge banquet every evening.
0:02:53 > 0:02:57And you can see the meat is all lovely and tenderised.
0:02:57 > 0:03:03Now I'm going to make these into meatballs, so a good trick is to wet your hands
0:03:03 > 0:03:08because that means that the meat mixture doesn't stick to your hands when you're moulding them.
0:03:08 > 0:03:12And in China, the art is to make them as big as possible
0:03:12 > 0:03:15to resemble the head of the lion.
0:03:15 > 0:03:18And the Emperor used to eat this dish
0:03:18 > 0:03:20because it was a symbol of power.
0:03:21 > 0:03:24My mother, when she first cooked this dish for me,
0:03:24 > 0:03:28she made a big thing about it.
0:03:28 > 0:03:31She said, "If you eat this dish you'll be as strong as lions!"
0:03:31 > 0:03:33And I believed her.
0:03:35 > 0:03:36'Wok on, oil in.'
0:03:36 > 0:03:42Now, the oil is nice and hot, we can add the meatballs.
0:03:42 > 0:03:45You don't want to break a meatball,
0:03:45 > 0:03:49that could symbolise broken power.
0:03:49 > 0:03:53'Spoon the oil over the top to help brown them.
0:03:53 > 0:03:55'Put the brown meatballs in an ovenproof dish.
0:03:57 > 0:04:02'Set all but two tablespoons of oil aside for the sauce.'
0:04:02 > 0:04:05To go into the sauce I've got here some dry Chinese mushrooms.
0:04:05 > 0:04:08Really fragrant, it's going to impart a woody
0:04:08 > 0:04:13earthy aroma and just compliment all the other flavours in the meatballs.
0:04:13 > 0:04:18'If you can't get these then you could use fresh chestnut mushrooms.'
0:04:18 > 0:04:20Back onto the wok, now.
0:04:20 > 0:04:23I'm just going to heat the mushrooms,
0:04:23 > 0:04:27and it's going to be cooking in the oil
0:04:27 > 0:04:31that's had all the flavours from the meat.
0:04:31 > 0:04:34Next, just add good vegetable stock
0:04:34 > 0:04:38or you can use chicken stock, and then give it a good stir.
0:04:38 > 0:04:44The sauces are bubbling, in with a bit of light soy sauce,
0:04:44 > 0:04:47and some toasted sesame oil.
0:04:47 > 0:04:54Then all we do now is let the flavours of the stock and the mushrooms infuse with the meatballs.
0:04:54 > 0:04:58So just pour them into the dish.
0:04:58 > 0:05:03Now, it's not just the meatballs that's going to finish the dish and make them look like lion heads.
0:05:03 > 0:05:05You need the mane. So this is it.
0:05:05 > 0:05:08What we want to do is just slice
0:05:08 > 0:05:10long thin strips like this.
0:05:12 > 0:05:15'Wrap one Chinese cabbage leaf around each meatball.
0:05:15 > 0:05:20'Cover in foil and into the oven for half an hour on a low heat,
0:05:20 > 0:05:22'about 100 degrees centigrade,
0:05:22 > 0:05:26'after 30 minutes, out they come with the Chinese cabbage beautifully
0:05:26 > 0:05:31'wilted, the stock infused and the lion head meatballs fit for an emperor.'
0:05:38 > 0:05:43'The Chinese cabbage used for the meatballs is found in many Chinese recipes
0:05:43 > 0:05:46'but I don't need to go home to China to see fields of them being grown.
0:05:46 > 0:05:50'I've come to a 15-acre farm near Wisbech in Cambridgeshire
0:05:50 > 0:05:53'where they've been growing Chinese vegetables for 20 years.
0:05:55 > 0:06:01'I want to cook a family favourite - sweet and tangy chilli beef salad with some of those Chinese leaves.
0:06:01 > 0:06:04'Managing Director, David Lam, explains that the varieties of
0:06:04 > 0:06:09'Chinese cabbage grown here are increasing, like this choi sum.'
0:06:09 > 0:06:10Wow, look at all this.
0:06:10 > 0:06:13Yeah, this is our new variety we can grow over winter.
0:06:13 > 0:06:17That's beautiful, look at all this.
0:06:17 > 0:06:18I love choi sum.
0:06:18 > 0:06:22This is great, so what variety is this?
0:06:22 > 0:06:25- Is this the baby pak choi? - It is the baby one, yeah.
0:06:25 > 0:06:31Once again it was extremely difficult to grow them in the UK in the past before but winter is getting milder
0:06:31 > 0:06:36and also in the last few years we got extremely good daylight in the winter.
0:06:36 > 0:06:39- Is this all because of global warming?- Um, maybe a bit yeah.
0:06:39 > 0:06:41But good for you!
0:06:41 > 0:06:46'Each greenhouse has plants at different stages of growth which means lots of different varieties
0:06:46 > 0:06:52'of Chinese leaf are now available for any of us to buy and cook with all year round.'
0:06:52 > 0:06:54Keith, he's the one who looks after all the seedlings.
0:06:54 > 0:06:57Hi, I'm Ching, nice to meet you.
0:06:57 > 0:06:59So you look after all this for David?
0:06:59 > 0:07:00- Yes.- All the seedlings.
0:07:00 > 0:07:02Do you eat what you grow?
0:07:02 > 0:07:05- No, afraid not.- Why?- Never have.
0:07:05 > 0:07:07Do you like Chinese food?
0:07:07 > 0:07:09- Afraid not.- No?!
0:07:09 > 0:07:12Right, that's it, you're my first guinea pig later!
0:07:12 > 0:07:14Don't look so scared!
0:07:16 > 0:07:21'In another greenhouse, a different Chinese cabbage, pak choi, is being harvested.
0:07:21 > 0:07:23'Do these pickers eat the greens they grow?'
0:07:23 > 0:07:26- Hi guys, I'm Ching. Nice to meet you.- Hello.
0:07:26 > 0:07:29- You've never cooked...? - I've never cooked with pak choi.
0:07:29 > 0:07:30How long have you been working here?
0:07:30 > 0:07:34- 18 years, and I've never cooked pak choi.- 18 years!?
0:07:34 > 0:07:36Right, OK. I'm going to cook you something
0:07:36 > 0:07:42delicious with pak choi and show you how easy it is to cook with it, how delicious, how good for you it is.
0:07:42 > 0:07:46'So, time to set up my woks and prove that cooking
0:07:46 > 0:07:50'with these readily available Chinese ingredients is as easy as ordering from a takeaway.
0:07:50 > 0:07:55'Paula and fellow picker Paul, her Dad, are going to help make my version
0:07:55 > 0:07:57'of one my family's favourite dishes.'
0:07:57 > 0:08:02If you go to a Chinese takeaway, have you ever tried like crispy beef, deep fried?
0:08:02 > 0:08:04Delicious but not quite good for you.
0:08:04 > 0:08:07So this is my sweet and tangy chilli beef.
0:08:07 > 0:08:13- Oh, sounds good. - I've got here some beef fillet, delicious good quality beef fillet.
0:08:13 > 0:08:18You can use maybe thin frying steak or maybe the tail of the fillet -
0:08:18 > 0:08:19it's a lot cheaper.
0:08:19 > 0:08:23All I've done is just sliced that wafer-thin.
0:08:23 > 0:08:28So, I'm just going to slice up some of this gorgeous pak choi now.
0:08:32 > 0:08:36In with the oil. Once the oil is smoking you know it's ready.
0:08:36 > 0:08:42In with some beef, that's that one, OK.
0:08:42 > 0:08:43And in this wok.
0:08:45 > 0:08:48If I give you a wooden spoon and you give it a good stir.
0:08:48 > 0:08:54And Paula, if you could hand me the Shaoxing wine.
0:08:54 > 0:08:57Right, give that a good stir.
0:08:57 > 0:09:03If you pass me here there's some dry chilli flakes and some white pepper.
0:09:03 > 0:09:05I want to season the meat now.
0:09:05 > 0:09:10Just a little pinch there and the same with the dry chilli.
0:09:10 > 0:09:13Do you like spicy food?
0:09:13 > 0:09:15Um, some, some. Not too hot.
0:09:15 > 0:09:17OK, at this stage we can turn it off.
0:09:17 > 0:09:20We want the meat to be lovely and tender.
0:09:20 > 0:09:21We don't want to overcook it.
0:09:21 > 0:09:24You see this takes seconds, fast, fast dish.
0:09:24 > 0:09:26Now, Paula, I'm gonna get you to make the dressing.
0:09:26 > 0:09:28I've got there some orange juice.
0:09:28 > 0:09:31I need you to add me some honey,
0:09:31 > 0:09:35maybe about two tablespoons of honey.
0:09:35 > 0:09:38Chop me some of that green chilli... really finely diced.
0:09:38 > 0:09:40That will be great.
0:09:40 > 0:09:44'The team of hungry pak choi pickers arrive for lunch
0:09:44 > 0:09:47'including the Chinese food virgin, Keith.'
0:09:47 > 0:09:50- Where's Keith? - Keith's right at the back.
0:09:50 > 0:09:53Keith? Up here, please!
0:09:53 > 0:09:59You're going to be the first to try, you're going to be the first to convince.
0:09:59 > 0:10:02- Don't look so scared! - No, she cooked it!
0:10:03 > 0:10:07'Paula finishes the sauce with lemon juice,
0:10:07 > 0:10:08'chopped green chilli,
0:10:08 > 0:10:10'some diced cucumber,
0:10:10 > 0:10:13'a teaspoon of sugar,
0:10:13 > 0:10:18'a few dashes of soy sauce and, to finish, some groundnut or vegetable oil.'
0:10:18 > 0:10:21Now, time to show you the final dish.
0:10:21 > 0:10:24In with some spinach, a handful.
0:10:24 > 0:10:31Some of this pak choi, raw, uncooked, delicious, peppery, good for you.
0:10:31 > 0:10:35- Ah, if you say so.- In with some beef.
0:10:35 > 0:10:39This is a hot-cold salad.
0:10:39 > 0:10:42'Ladle on the dressing, and top with some diced fresh mango.'
0:10:42 > 0:10:45OK, I think it's time to taste.
0:10:45 > 0:10:48OK Keith, I promised you, you're the first chief taster.
0:10:48 > 0:10:50Get your fork.
0:10:50 > 0:10:55So I want to see you eat raw pak choi, I want to see you eat your greens!
0:11:00 > 0:11:02- Cor, it's hot!- It's hot, are you OK?
0:11:02 > 0:11:07- Is it tasty?- Um, it's very nice.
0:11:07 > 0:11:09- It's lovely, very nice. - Oh, good, thank you.
0:11:09 > 0:11:13So let's get serving up then and make a big portion for everyone.
0:11:13 > 0:11:16'So, what's the verdict from the assembled pak choi pickers?'
0:11:16 > 0:11:18- Good.- Very good.
0:11:20 > 0:11:24My job's done. I can't believe you're all now eating raw pak choi!
0:11:24 > 0:11:25We're converts now.
0:11:25 > 0:11:32'So there's my version of my family's sweet and tangy chilli beef with a crisp pak choi salad.
0:11:32 > 0:11:35'Easy and quick to prepare for any large gathering.'
0:11:39 > 0:11:43'Like some of the vegetable pickers, children can be very conservative
0:11:43 > 0:11:45'when it comes to trying Chinese food.
0:11:45 > 0:11:51'So I'm going to use variations of dishes that my grandmother loved to cook for me
0:11:51 > 0:11:54to show a couple of busy mums two recipes that are quick and healthy...
0:11:54 > 0:12:00'the perfect alternatives to traditional tea-time favourites like pizza or fish fingers.
0:12:00 > 0:12:03'My vegetable and ham wraps, and five spice chicken drumsticks.
0:12:03 > 0:12:05'First the chicken.'
0:12:05 > 0:12:08I've got here some garlic and some ginger, really quickly
0:12:08 > 0:12:13I'm just going to mash up the garlic and finely chop that.
0:12:13 > 0:12:16Do you all eat together when you come back from school?
0:12:16 > 0:12:20No, this is the problem. I've got the three all coming home at different times.
0:12:20 > 0:12:21And coming home starving.
0:12:21 > 0:12:24So you can cook this really and then keep it to one side.
0:12:24 > 0:12:26It's really useful.
0:12:26 > 0:12:30'Sprinkle the garlic and then grate some ginger over the chicken drumsticks.
0:12:30 > 0:12:33'A small amount of Shaoxing rice wine, or sherry,
0:12:33 > 0:12:38'adds some bittersweetness but if you don't want to use alcohol, just leave it out.
0:12:38 > 0:12:42'Some light soy sauce, some groundnut oil.'
0:12:42 > 0:12:44And then in with some honey.
0:12:44 > 0:12:49- Oh, yum.- Because this is lovely and sort of sticky.
0:12:49 > 0:12:52Chinese five spice. Smell.
0:12:52 > 0:12:56It's really strong and really sort of aromatic.
0:12:56 > 0:12:59'You can now get Chinese five spice in most supermarkets.
0:12:59 > 0:13:03'Massage the marinade into the chicken.
0:13:03 > 0:13:05Tina, if you could pop this into the oven.
0:13:05 > 0:13:10180 for about 30 minutes, that would be great.
0:13:10 > 0:13:14'While the chicken's cooking, on to a great alternative to ham sandwiches...
0:13:14 > 0:13:16'vegetable and ham wraps.'
0:13:16 > 0:13:20Firstly I need a helper. How about you, Chloe?
0:13:20 > 0:13:23Oh, very elegant.
0:13:23 > 0:13:27'Slice up some red and yellow peppers,
0:13:27 > 0:13:29'a tablespoon of grated ginger,
0:13:29 > 0:13:33'some sliced baby corn and shitake mushrooms.'
0:13:33 > 0:13:35Harry, can you pick me out maybe three or four,
0:13:35 > 0:13:38any ones you like.
0:13:38 > 0:13:41So, you could do all of this in advance before they come home for tea?
0:13:41 > 0:13:44- Yeah, absolutely.- And then all you have to do is assemble it.
0:13:44 > 0:13:47And all you have to do is just put it in the wok and
0:13:47 > 0:13:51stir fry when you're ready, and you can do it in batches, so it's perfect.
0:13:51 > 0:13:54Next, some honey-glazed ham.
0:13:54 > 0:13:57- How hungry are we?- KIDS: Very!
0:13:57 > 0:14:00- Oh, shall we go for the whole lot? - Yeah!
0:14:03 > 0:14:06Put the oil in. Once it's nice and smoking, in with the egg.
0:14:06 > 0:14:09I'll just swirl this around a little bit.
0:14:10 > 0:14:13'Once scrambled, set the cooked egg to one side.
0:14:13 > 0:14:16'Then, put the grated ginger into the smoking wok.
0:14:16 > 0:14:18'Vegetables follow.
0:14:21 > 0:14:23'The chopped ham.
0:14:24 > 0:14:27'Spring onions and bean sprouts.'
0:14:27 > 0:14:28Pretty much that's ready.
0:14:28 > 0:14:32I'm just going to season it with a little bit of light soy sauce,
0:14:32 > 0:14:34a bit of ground black pepper.
0:14:34 > 0:14:36I love toasted sesame oil.
0:14:36 > 0:14:39It just lifts the dish at the end.
0:14:39 > 0:14:41Just a little drop.
0:14:41 > 0:14:44'And finally, the cooked eggs.'
0:14:44 > 0:14:49I've got here this gorgeous pickled red cabbage.
0:14:49 > 0:14:52'The pickled cabbage adds colour and sweetness
0:14:52 > 0:14:56'but if your kids don't like the idea, you could always use tomato relish.
0:14:56 > 0:15:01Now, to prepare the wraps, steam some ready made Chinese pancakes
0:15:01 > 0:15:03or you could use tortilla wraps.
0:15:03 > 0:15:05OK, and that's it, that's one.
0:15:05 > 0:15:08You can make any different shapes you like.
0:15:08 > 0:15:12And you can tuck a little bit of the cabbage.
0:15:12 > 0:15:14Who wants first taste, then?
0:15:16 > 0:15:18Issie, yeah, sure.
0:15:18 > 0:15:19Go for it, Issie.
0:15:21 > 0:15:23It's really sweet.
0:15:23 > 0:15:25You like it?
0:15:25 > 0:15:27Is that from the pickled cabbage?
0:15:27 > 0:15:29I think so.
0:15:29 > 0:15:31- Do you like it?- Yeah.
0:15:31 > 0:15:35Time to get the chicken out of the oven and sit down to a family lunch.
0:15:35 > 0:15:37It's delicious.
0:15:39 > 0:15:41I'm pleased, guys.
0:15:44 > 0:15:45- Is it good?- Hmm.
0:15:45 > 0:15:47That is delicious.
0:15:50 > 0:15:55'So that's my quick and easy vegetable and ham wraps and five spice chicken drumsticks.
0:15:55 > 0:15:58'Easy and quick for any busy mum.
0:15:58 > 0:16:02For all the recipes used in this series and more masterclasses
0:16:02 > 0:16:03go to our website.
0:16:10 > 0:16:14'There's nothing we Chinese like more than eating with family and friends.
0:16:14 > 0:16:17'Chinese food is perfect to make for big groups of people
0:16:17 > 0:16:20'because it's so easy to cook.
0:16:20 > 0:16:23'So when an old friend from school, Lina, asked me to put together
0:16:23 > 0:16:26'a special meal as a surprise for a group of mates,
0:16:26 > 0:16:29'I was delighted to cook some traditional dishes.'
0:16:29 > 0:16:32I've got most of the ingredients ready now,
0:16:32 > 0:16:34- I'm going to make you my mushu chicken.- Great!
0:16:34 > 0:16:39And it's really good. Mushu just means like little
0:16:39 > 0:16:43pieces of, like, wood. Not really wood, you're not going to eat wood!
0:16:43 > 0:16:47It's really everything that's woody and earthy in this dish.
0:16:47 > 0:16:50And it's finely, finely chopped.
0:16:50 > 0:16:52OK, I've got some chicken breast
0:16:52 > 0:16:57and I'm just going to mince the chicken into really fine pieces.
0:16:59 > 0:17:03- You just want me to peel these? - Yeah, if you could just peel those.
0:17:05 > 0:17:07So that's done.
0:17:07 > 0:17:09Just put that to one side.
0:17:09 > 0:17:11Let's get the wok nice and hot.
0:17:11 > 0:17:13I'll have the chicken here.
0:17:13 > 0:17:16This is a good dish because you can make it all in advance.
0:17:16 > 0:17:19We're going to stir fry it, cook it, and then just leave it to one side
0:17:19 > 0:17:24and heat it up with the lettuce cups when the guys arrive, OK?
0:17:26 > 0:17:28In with some groundnut oil.
0:17:28 > 0:17:35I've got about two to three beaten eggs in here, I'm just going to scramble that.
0:17:35 > 0:17:36Do you want me to grate this? All of it?
0:17:36 > 0:17:39Yes please, all of it, that would be great.
0:17:40 > 0:17:44OK, so egg out,
0:17:44 > 0:17:48in with a little bit of oil, then garlic and ginger.
0:17:48 > 0:17:51You can add chilli if you want.
0:17:52 > 0:17:55Give this a good stir. In with the chicken.
0:17:56 > 0:18:01Just let the chicken settle a little bit, OK.
0:18:01 > 0:18:03As the chicken turns white,
0:18:03 > 0:18:06I'm just going to add some Shaoxing rice wine.
0:18:06 > 0:18:08- It looks like Scotch!- You can
0:18:08 > 0:18:11use dry sherry instead, it's really strong.
0:18:11 > 0:18:14So in with a bit of that, give this a good stir.
0:18:14 > 0:18:17That's going to absorb the flavours.
0:18:17 > 0:18:19That smells amazing,
0:18:19 > 0:18:22that really smells good.
0:18:22 > 0:18:26I've got here some carrot, that's been really finely chopped.
0:18:26 > 0:18:28I did these before you came.
0:18:28 > 0:18:30Add the carrots in.
0:18:31 > 0:18:35We've got here some tinned bamboo shoots and I've just drained it
0:18:35 > 0:18:37and finely chopped it all the same size.
0:18:37 > 0:18:38That goes in as well.
0:18:38 > 0:18:42And then it's just a case of giving it a good stir.
0:18:42 > 0:18:46So we have to talk about these because these look frightening.
0:18:46 > 0:18:49Yeah, they look like an ear. Well, they're called wood ear mushrooms.
0:18:49 > 0:18:52I suppose they're the ear of the wood
0:18:52 > 0:18:55because they grow on the bark of trees.
0:18:55 > 0:18:59And they come dried like this, and you have to soak them
0:18:59 > 0:19:03in some hot water for about 15-20 minutes and they just expand.
0:19:03 > 0:19:06Isn't that amazing? From like that size to that.
0:19:06 > 0:19:10We'll cook them lightly but they're really for texture,
0:19:10 > 0:19:13- they're really springy and bouncy. - Mm, mm, they're crunchy.
0:19:13 > 0:19:16So we've got the crunch from the carrots,
0:19:16 > 0:19:18the bamboo shoots, the sweetness of the chicken,
0:19:18 > 0:19:22that's quite soft and then now these crunchy bits of wood ear mushrooms.
0:19:22 > 0:19:26If I couldn't get those or, I'm a bit scared by them still,
0:19:26 > 0:19:28what would I use instead?
0:19:28 > 0:19:30Could I just use bog standard mushrooms?
0:19:30 > 0:19:34Yeah, you could use mushrooms, you could use chestnut mushrooms.
0:19:34 > 0:19:37Now, if you like red peppers you could dice those up,
0:19:37 > 0:19:41some green peppers, you could change the dish to how you like it.
0:19:41 > 0:19:44- This is really traditional. And you can mushu pork as well. - OK, right...
0:19:44 > 0:19:46Some takeaways do mushu pork.
0:19:46 > 0:19:51Yes, I've had this before I think in the restaurant wrapped in lettuce leaves. But I like this.
0:19:51 > 0:19:53And then some gherkins.
0:19:53 > 0:19:56Again, just really finely chopped.
0:19:56 > 0:19:59It's going to be quite a sharp taste, I think.
0:19:59 > 0:20:04Yes, this is going to give it a zing. Give that a good mix.
0:20:04 > 0:20:06That really smells good.
0:20:06 > 0:20:08And then in lastly with the egg.
0:20:10 > 0:20:11And you can just break up the egg.
0:20:11 > 0:20:16With this stir fry you can't really go wrong because all the textures are quite tough,
0:20:16 > 0:20:21but sometimes when you stir fry, and people jab at the stir fry,
0:20:21 > 0:20:24I hate that because it just breaks everything to mush.
0:20:24 > 0:20:28You've got to kind of lift and stir in and fold in like that.
0:20:28 > 0:20:32Some light soy sauce in there,
0:20:32 > 0:20:35and then in with a little bit of toasted sesame oil.
0:20:35 > 0:20:38I can't live without this stuff, it's so good.
0:20:38 > 0:20:41And then in with a little bit of ground white pepper,
0:20:41 > 0:20:42it's more delicate.
0:20:42 > 0:20:45Give that a good final stir,
0:20:45 > 0:20:48and then we'll just take it off the heat.
0:20:48 > 0:20:50- Done. That was really easy, wasn't it?- Really easy.
0:20:50 > 0:20:54Do I have to wait for everyone else or can I have some now?
0:20:54 > 0:20:55No, we're going to have some now
0:20:55 > 0:20:59and I'm going to serve it with some dry roasted nuts.
0:20:59 > 0:21:01You could use cashew nuts if you wanted.
0:21:01 > 0:21:03- Just normal, bog standard nuts?- Yeah.
0:21:03 > 0:21:06See, that's what I get for coming over and helping, isn't it?
0:21:06 > 0:21:08That's your reward, girl. You ready?
0:21:10 > 0:21:13- How is it?- Mm.
0:21:13 > 0:21:15It's really crunchy. It's really good.
0:21:15 > 0:21:18Really tasty, there's so many different tastes in there.
0:21:18 > 0:21:22Did you taste the gherkins? That's the sour.
0:21:22 > 0:21:25You've savoury, you've got crunchy, you've got aromatic.
0:21:30 > 0:21:34'The mushu chicken can be put to one side before being re-heated
0:21:34 > 0:21:36'and served wrapped in lettuce leaves.'
0:21:37 > 0:21:40OK, so let's clear up a bit.
0:21:40 > 0:21:45The next dish I'm going to make is my dragon prawn noodles.
0:21:45 > 0:21:47Dragon prawn lobster.
0:21:47 > 0:21:49Because in Chinese tradition -
0:21:49 > 0:21:52'long sha' - lobster.
0:21:52 > 0:21:58'Long' is dragon, 'sha' is prawn so lobsters are the dragon prawns
0:21:58 > 0:22:01of the sea world, they're the king prawn.
0:22:01 > 0:22:07Because dragons symbolise power and strength and they are, they are the strongest prawn in the ocean.
0:22:07 > 0:22:10But here's the thing though, I couldn't buy a lobster
0:22:10 > 0:22:11because I wouldn't know how to
0:22:11 > 0:22:14so I probably wouldn't make this dish cos it's complicated.
0:22:14 > 0:22:17If you are worried, just get your fishmonger to do it.
0:22:17 > 0:22:20In supermarkets as well you can get fresh cooked lobster.
0:22:20 > 0:22:23So it's already cooked, you don't have to worry.
0:22:23 > 0:22:25Yes, but I cooked these earlier today.
0:22:25 > 0:22:30I got them live from the fishmonger, I put them in the freezer, I let them sleep a little bit
0:22:30 > 0:22:33and then I had to put them in some boiling water, OK?
0:22:33 > 0:22:38Now, the tail should break off very easily, so you just pull that off.
0:22:38 > 0:22:41The claws just come off as well, so just pull that off.
0:22:41 > 0:22:45Now the head, I'm just going to pull the legs out,
0:22:45 > 0:22:49this is what you don't want, this is like the dead man's fingers.
0:22:49 > 0:22:53You can't eat these so it's really important that you remove these and put it in there.
0:22:53 > 0:22:57I don't want to lose the meat that's in the middle
0:22:57 > 0:23:00cos that's really juicy and that's the best bits.
0:23:00 > 0:23:02So that I'm going to keep for decoration.
0:23:02 > 0:23:04We want to crack the claw.
0:23:07 > 0:23:10So that's going to allow all the delicious juices
0:23:10 > 0:23:12to soak into the meat.
0:23:12 > 0:23:15And these are all the pieces that are going into the dish.
0:23:15 > 0:23:19This is my favourite. You've made this for me before and it's so good.
0:23:19 > 0:23:21I hope the others are going to enjoy it as well.
0:23:21 > 0:23:25As long as they don't mind being messy with their fingers.
0:23:25 > 0:23:28This bit here, again we want to cut it into pieces.
0:23:28 > 0:23:33The easiest way is to just lay it flat on there and just...
0:23:36 > 0:23:42Make two slits into the shell and then that's still together so we can just
0:23:43 > 0:23:47slice through the meat and then onto the other side.
0:23:47 > 0:23:50I think we've got enough, so I'll save that for tomorrow's lunch.
0:23:50 > 0:23:52So that can go in the fridge.
0:23:52 > 0:23:56In with garlic and the ginger and as you drop it in,
0:23:56 > 0:23:59very quickly give that a good stir.
0:23:59 > 0:24:00That's really hot, isn't it?
0:24:00 > 0:24:02Yeah, it's very hot.
0:24:02 > 0:24:03In with the lobster.
0:24:03 > 0:24:08You can put a little bit of Shaoxing rice wine if you want but it's not necessary.
0:24:08 > 0:24:14- Keeps it nice and juicy. - I just love this wine.
0:24:14 > 0:24:16- Lovely flavour. - It just makes all the difference.
0:24:16 > 0:24:19If you pass me the yellow bean sauce.
0:24:19 > 0:24:23'Yellow bean sauce is an ingredient you can buy in most supermarkets.'
0:24:23 > 0:24:25- It smells so good. - About two tablespoons.
0:24:25 > 0:24:31'Earlier than expected, the first surprise guests arrive and what a huge surprise it is, for me!
0:24:31 > 0:24:33'It's my Mum and Dad!'
0:24:33 > 0:24:35Oh my God!
0:24:38 > 0:24:41'They've been away for months and have just flown in from Taiwan.
0:24:41 > 0:24:45'I can't think of anyone better to share this special meal.'
0:24:45 > 0:24:48So your parents have come all the way for you clearly.
0:24:48 > 0:24:53We're just back from travelling, I want to see you while you're living in England.
0:24:56 > 0:25:00- Oh my God, what a surprise! - They're our surprise guests.
0:25:00 > 0:25:06OK, we need to let Ching finish off in the kitchen and maybe we'll go and sit down and have a glass of wine.
0:25:06 > 0:25:09- Let you carry on with all the hard work!- Oh my God!
0:25:11 > 0:25:12I just...didn't expect it!
0:25:14 > 0:25:17OK, there's real pressure on now. My mother's in the house.
0:25:17 > 0:25:21So all that's needed now is some noodles,
0:25:22 > 0:25:26a good handful of cooked yellow shi noodles al dente.
0:25:26 > 0:25:29Mix the noodles in well,
0:25:29 > 0:25:31add a little bit of the stock.
0:25:31 > 0:25:32'And then an even bigger shock.
0:25:32 > 0:25:36My mum's arranged two more surprise guests all the way from Shanghai.'
0:25:36 > 0:25:38I've just come from Shanghai.
0:25:38 > 0:25:40- What's for dinner tonight? - Oh my God!
0:25:40 > 0:25:42What's for dinner tonight?
0:25:43 > 0:25:47- Lobster and noodles. - Oh, good. She'll love that.
0:25:47 > 0:25:48What are you doing here?
0:25:48 > 0:25:49We're here to see you.
0:25:49 > 0:25:54Hey, how are you doing?
0:25:54 > 0:25:55This is Jasmine.
0:25:57 > 0:25:59Surprise, huh!
0:25:59 > 0:26:04This is my brother and my sister-in-law, they've come all the way from Shanghai.
0:26:04 > 0:26:05I can't believe it!
0:26:05 > 0:26:09And here I was just expecting casual friends
0:26:09 > 0:26:12and it's turned out to be my prized family.
0:26:12 > 0:26:15Careful, don't lose your concentration!
0:26:15 > 0:26:21So a good glug of light soy sauce.
0:26:21 > 0:26:24I hope you're gonna use your fingers,
0:26:24 > 0:26:26real Chinese style.
0:26:26 > 0:26:29Just because you're in England you don't have to use a knife and fork.
0:26:29 > 0:26:31Don't worry. We'll use chop sticks!
0:26:31 > 0:26:34'I finish off the dragon noodles as quick as I can
0:26:34 > 0:26:37'with some toasted sesame oil and sliced spring onions.'
0:26:37 > 0:26:39The tears of joy.
0:26:41 > 0:26:46In with the lobster noodles. The heads on that.
0:26:46 > 0:26:49- What do you think? - Fantastic. Looks good.
0:26:49 > 0:26:51Let's go and sit and eat this now.
0:26:51 > 0:26:53'So there's my dragon noodles
0:26:53 > 0:26:58'and to go with it the mushu chicken and some lion head meatballs.
0:26:58 > 0:27:02'Family favourites perfect for any special family celebration.'
0:27:02 > 0:27:03Come on guys, feast on this.
0:27:06 > 0:27:09That looks so good, Ching.
0:27:09 > 0:27:11Eat! Yeah, we never wait at home.
0:27:11 > 0:27:13Let's eat, yeah.
0:27:17 > 0:27:18Dad, what do you think?
0:27:18 > 0:27:20Just perfect.
0:27:23 > 0:27:26Juicy. Really juicy.
0:27:31 > 0:27:32Thanks, Ching!
0:27:38 > 0:27:40Dad slurped,
0:27:40 > 0:27:42that's a Chinese way,
0:27:42 > 0:27:45it means appreciation.
0:27:45 > 0:27:48Dad slurped, is that what you're saying?
0:27:48 > 0:27:52(My job's done. Phew!)
0:27:52 > 0:27:54I'd like to propose a toast for Ching.
0:27:55 > 0:28:00Thanks for a lovely dinner and it's certainly worth the 12-hour flight.
0:28:00 > 0:28:03Absolutely! Thank you very much.
0:28:03 > 0:28:04Cheers!
0:28:07 > 0:28:11A lot of old generation Chinese find it hard to say "I love you",
0:28:11 > 0:28:15and through food you can express and show that love.
0:28:15 > 0:28:22So when you make a big fuss and a big deal out of cooking for your family, that is saying "I love you".
0:28:44 > 0:28:46Subtitles by Red Bee Media Ltd
0:28:46 > 0:28:48E-mail subtitling@bbc.co.uk