Wokstar Ching He Huang gives us a masterclass on wok cooking: listen now
In this week’s podcast, I catch up with Chinese cooking legend Ching He Huang to discuss her (brilliantly named) new book Wok On which challenges the way you approach Chinese cooking and allows you to think outside the wok.
Ching, who has become the go-to of Chinese cuisine, also discusses conscious cooking and the “yin and yang” affect on our food consumption…
Buy this book
If the podcast tempts you to buy Ching’s new book, we’re offering you a 10% discount if you buy via Hive.co.uk. Use code ‘DELICIOUS10’ when you check-out.
Tune in for a new episode of the delicious. podcast every Thursday.
In a country which adores Chinese food, why do we find it so hard to cook Chinese food ourselves? Ching believes that once you’ve broken down the methodology of a great stir-fry or a tasty braising dish, the rest will come naturally. The missing ingredient is often a touch of confidence.
Ching also praises the versatility of the mighty wok, which her new cookbook focuses on. Not many of us think about braising using their wok. Or have you ever thought about steam cooking using a wok? “If you can steam in a pan, you can also steam in a wok,” claims Ching, who encourages us to think outside the wok.
Sustainability also comes to the forefront of our discussion and conveniently, Ching believes that Chinese food often naturally lends itself to vegan recipes. Most of the time, Chinese cooking is naturally vegan (so long as you don’t add an egg) because dairy is not a food group often used.
Take some time out of your busy schedule this week, pop the delicious. podcast on and have a listen to the lovely Ching Hu Huang; her fond memories of watching her grandmother pour so much love into her cooking is a story that’s ever relatable and will certainly bring a smile to your face.
Buy this book
Want a copy of this book? Want 10% discount? Then use code ‘DELICIOUS10’ when you buy from Hive.
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