Spicy Rice Salad

Here is another great recipe from Ching He Huang, with a few of my touches to make it more to our tastes.

With this recipe you can basically add anything you like, i didn't change the ingredients i just changed the way i prepared some of them.

This salad is so flavourful and fresh tasting!!

Ching called for raw pepper and chilli, but i roasted mine.

1. So i could remove the skins.
2. Because it made them sweeter and gave them more flavour.

I also added some chilli oil to give it more of a kick, as we love hot and spicy food!!!

I served mine with Roasted Salmon and a green salad.....

Serves 2 as a main meal, and 4 as a side dish.

4 cups cooked rice
¼ of a cucumber peeled, de-seeded and cubed
1 red chilli roasted, peeled and finely chopped
1 red pepper roasted peeled and diced
6 radishes finely sliced
Small bunch coriander chopped
1 tsp chilli oil

Dressing

Juice of 1 lemon
1 tsp grated fresh ginger
3 tbsp olive oil
2 tbsp light soy sauce
1 tbsp toasted sesame oil


Whisk all the dressing ingredients together.

Mix the rice, cucumber, chilli, red pepper, radishes and coriander together with the chilli oil, then stir in the dressing.

Juicy Chilli Chicken & Cashew Nuts with Noodles

We are very much into Chinese food in our house at the moment, and it's all due to Ching-He Huang, we recently saw a series she made called Chinese Food in Minutes and the recipes she cooked looked delicious!!
So i found the recipes and tried them out, the first dish i made was this one, and it was delicious, so much tastier than a take away and you know exactly whats in it, it also took just as long to cook it as it takes to order and pick up a take away!!

I added my own little touches, and extra ingredients to make it to our tastes.......

Serves 2
Prep time 10 minutes
Cook time 10 minutes


3 chicken breasts thinely sliced
1 tsp corn flour
1 tbsp water
½ tsp Chinese 5 spice
2 tbsp ground nut oil
1 tsp sichuan peppercorns
1 tsp chilli bean paste (available from Chinese supermarkets)
1 red chilli finely chopped
½ head of broccoli
1 tbsp shaohsing wine (available from Chinese supermarkets)
100g roasted salted cashew nuts
1 tsp light soy sauce
Juice of ½ lime
1 packet of straight to wok noodles
1 tbsp coriander leaves chopped


In a bowl combine the corn flour, Chinese 5 spice and water, mix in the chicken.
Heat the oil in a smoking hot wok, add the sichuan peppercorns, chilli bean paste and the chilli, stir fry for 30 seconds, add the broccoli and a dash of water to create steam to help the broccoli cook and stir fry for 2 minutes.
Add the chicken and the shaohsing wine and stir fry for 3 to 4 minutes.
Add the noodles, and nuts, stir fry for 2 minute, then season with the coriander, soy sauce and lime juice.