Chings Kitchen

Ching reveals the secret to making delicate delicious dim sum the easy way. Steamed Sui Mai; deep fried Wontons with dipping sauce; prawn balls; and beef and coriander lettuce wraps.

Ching proves that all the takeout favourites really can be made at home. Peking duck; sesame prawn toast; and chilli chicken chow mein.

This is a tale of two meals. A simple delicious supper beef teriyaki with steamed spinach and soy and oyster sauce served with steaming rice; and a fry up Chinese style - bacon and egg fried rice.

Rice comes in many forms - short grain, long grain, red, black, glutinous, wine, vinegar even flour. Ching uses rice in all its guises covering both sweet and savoury dishes - special fried rice; sesame balls with chocolate sauce; chicken pad Thai with rice noodles; and Taiwanese pepper steak with fried egg and steamed rice.

Ching makes delicious fast food for special occasions and everyday meals. Hot chilli prawns, stir fried beef with seasonal greens and noodles, steamed cod with salted black beans; and bang bang chicken.

Cold, hot, fried, boiled, in soup, in salads, in a stir fry – noodles are one of the key ingredients in Chinese cooking. Ching makes four recipes using four different types of noodles: sesame chicken salad with crunchy peanut sauce; noodle soup with pan fried glazed pork fillet; Singapore noodles; and prawn tempura.

Ching demonstrates how diverse the wok is by using it to deep fry, stir fry, steam and slow cook. Chicken and vegetable spring rolls; chicken and cashew nut stir fry; braise pork belly and aubergine in chilli bean sauce; and ginger chilli soy steamed scallops.

Some days are virtuous ‘eat like a super model’ days and other days are strictly for bad ‘I’ve been dumped’ meals. Ching makes two meals for her friend. First up there’s healthy miso soup; yakatori salmon; and pickled salad, followed by a naughty but very nice meal of crispy pork belly and trifle.

Ching has dinner guests and rather than make everything on the day she prepares a menu that can be made in advance so the party is completely stress free. Char sui; tofu and chilli beef stew; and prawn and lemon noodle salad.

Ching proves there’s more to lunch than a simple sandwich. In this episode she packs up her bento box with lots of lunchtime favourites – Vietnamese salad with noodles; Taiwanese raw salad rolls; a lychee, mango and pineapple fruit salad in cinnamon syrup; and her take on the humble ham sandwich.

Sweet plays a big role in savoury Chinese cooking. Ching creates some sweet and sour classics and a strictly sweet snack. Chicken sticks with sweet and sour sauce; mango salsa; Thai beef salad; and custard tarts.

Ching creates a foolproof damsel in distress dinner party menu for a friend in need. This is a come to the rescue completely portable dinner party meal. Thai beef, coriander salad; red salad noodles; and chickpea, lime and coriander salad.

Chillies red, green, hot and mild are such a crucial element to Chinese cooking. Ching puts the chilli to good use in four delicious recipes. Chilli spare ribs; green Thai curry; aubergine, tofu and chilli bean sauce; and salmon fish cakes with a sweet chilli sauce.

Ching sets herself a challenge to cook western dishes with an eastern twist. Lemon chicken burgers with sweet potato chips and ginger and vanilla ice cream.

Sometimes there is no substitute for a decent curry. Ching makes her favourite curry dishes perfect for eating in front of the TV or to impress friends. Green Thai curry sauce; squid balls; and chicken katsu curry.