Ching’s Fast Food: 110 Quick and Healthy Chinese Favourites. Ching-He Huang

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      100g (3½oz) fresh firm dofu, cut into 1 x 5cm (½ x 2in) strips

      50g (2oz) Sichuan preserved vegetables, rinsed and sliced (optional)

      2 tbsps of light soy sauce

      3 tbsps of Chinkiang black rice vinegar or balsamic vinegar

      1 tbsp of chilli oil

      Few pinches of white pepper

      1 egg, lightly beaten

      1 tbsp of cornflour mixed with 2 tbsps of water

      1 large spring onion, sliced

      Handful of chopped coriander, to garnish (optional)

      1. Pour 1 litre (134 pints) of water into a large saucepan and bring to the boil. Add the bouillon or stock powder and stir to dissolve. Bring back up to the boil and then add all the ingredients up to and including the wood ear mushrooms. Reduce the heat to medium, then add the dofu, Sichuan vegetables (if using), soy sauce, vinegar, chilli oil and white pepper and simmer for 10 minutes.

      2. Stir in the egg, then add the cornflour paste and stir to thicken the soup (adding more cornflour paste if you like a thicker consistency). Add the spring onion, garnish with the coriander, if you like, and serve immediately.

      CHING’S TIP

      If you love your spicy heat, just increase the amount of chillies.

      ALSO TRY

      You can substitute the chicken with shiitake mushrooms for a vegetarian version of this dish.

      Watercress soup with pork, mushroom and ginger wontons

      Probably one of the most popular takeaway soups, this is also a personal favourite. I love these dumplings in a clear broth. The ones we used to have at the Water Margin were large and plump with a prawn and pork filling. This is my version; I like making mine small using small wonton egg wrappers, which you can easily pick up from a Chinese supermarket. The beauty of this dish is that you can serve it for a casual dinner or an elegant supper – versatile, like a pair of trusted black patent Fendi boots.

      PREP TIME: 20 minutes COOK IN: 10 minutes SERVES: 4

      28 wonton wrappers (7.5cm/3in square)

      1 egg, beaten

      700ml (1¼ pints) vegetable stock

      FOR THE FILLING

      250g (9oz) minced pork

      1 large spring onion, finely chopped

      3 shiitake mushrooms, finely diced

      1 tbsp of peeled and grated root ginger

      1 tbsp of Shaohsing rice wine or dry sherry

      1 tbsp of cornflour

      Pinch of sea salt

      Pinch of ground white pepper

      TO SERVE

      1–2 tbsps of toasted sesame oil

      Small handful of watercress leaves

      1 spring onion, finely sliced

      1. Place all the ingredients for the filling in a large bowl and mix together well.

      2. To prevent the wrappers from opening up once cooked, brush the inside of each one with some of the beaten egg. Take one wonton wrapper and place a small tsp of the filling in the centre. Gather up the sides of the wrapper and mould around the filling into a ball shape, twisting the top to secure it. Repeat with the remaining wrappers.

      3. To make the soup, pour the stock into a large saucepan and bring to a simmer. Add the wonton dumplings and cook for 5 minutes or until they all rise to the surface – like floating clouds, as the Chinese might say.

      4. Pour the soup and dumplings into serving bowls, allowing 7 dumplings per person. Add a dash of toasted sesame oil to each bowl, scatter over a few of the watercress leaves (letting them wilt in the bowl), finish with a sprinkling of sliced spring onions and serve immediately.

      CHING’S TIP

      If any filling is left over, make more dumplings and freeze. They can be cooked from frozen for an emergency supper.

      Pork rib, turnip and carrot broth with coriander

      This is one of my grandfather’s favourite recipes. It is not standard takeaway fare, but there are many takeaway and eat-in restaurants in Taiwan that serve this kind of pork rib soup (pai-gu tang) to accompany salty main dishes. Eaten between mouthfuls of the main dish, it works as a palate cleanser. It is a light sweet broth, the daikon (white radish) adding a slight bittersweetness to complement the meatiness of the pork ribs. When I eat it, it always reminds me of my grandmother’s home cooking. If I had my own takeaway, this soup would be on the menu, no question.

      PREP TIME: 10 minutes COOK IN: 25 minutes SERVES: 4

      250g (9oz) pork ribs, cut into 2.5cm (1in) pieces

      2 tbsps of vegetable bouillon powder or stock powder

      350g (12oz) daikon (white radish), sliced into 1cm (½in) rounds, each cut into 6 wedges

      2 carrots, cut into 1cm (½in) rounds, each quartered into wedges

      1 tbsp Shaohsing rice wine or dry sherry

      Sea salt and ground white pepper

      Handful of roughly chopped coriander

      1. Prepare the pork ribs by blanching them in boiling water for 2 minutes and then drain well. Bring 1 litre (134 pints) of water to the boil in a large saucepan and add the bouillon or stock powder, stirring it to dissolve.

      2. Add the pork ribs, daikon, carrots and rice wine or dry sherry. Bring back up to the boil, then reduce the heat to medium-low and simmer for 20 minutes or until the vegetables are tender. Season with salt and ground white pepper, add the chopped coriander and serve immediately.

      Posh crab and crayfish tail sweetcorn soup

      To me, a good takeaway would serve this soup. It may be relatively expensive, but it is so worth it. I usually have a few tins of crabmeat and sweetcorn in my store cupboard СКАЧАТЬ