Yesterday I watched 5 episodes of “Chinese Food in Minutes”. I became mesmerised with Ching-He Huang and her ability to cook delicious looking food in such a short space of time. I often forget how quickly Chinese food can be prepared.
I had decided. I was going to attempt her Sweet Chilli Chicken. It would be the first time I deep fry in my wok. I was scared. Her recipe gave a good tip of testing the heat of the oil by dropping a cube of bread and seeing if it browned in 15 mins. Test complete. I cooked.