Episode 7
Ching comes to the culinary aid of a pair of young entrepreneurs, with a finger-licking trio of appetisers.
Ching comes to the culinary aid of a pair of young entrepreneurs, with a finger-licking trio of appetisers.
A couple of cheeky carpenters swap their hammers for woks to recreate Ching's irresistible line-up of noodle dishes.
Ching offers two students a lesson in cooking using the signature 'holy trinity' of garlic, chilli and ginger.
Personal trainers look to supplement their healthy lifestyle with Ching's healthy classics, which this week include juicy chilli chicken and an exotic stir-fry.
Two cheesemongers turn their tastebuds to a line-up of tasty Chinese dishes, including a traditional hot and sour soup.
Ching whips up a feast of dinner party classics, including yellow bean scallops with a spicy wild rice salad.
Ching-He Huang is joined by gospel choir singers Monica George and Laura Rahaman as she woks up three super-fast versions of old family favourites.
A pair of rugby players are introduced to the essential ingredient of tofu, with a complement of saucy beef, oriental mushroom and lobster dishes.
Ching turns up the heat when she helps a pair of professional figure skaters experiment with cooking using hot spices.
Two Manchester nurses experiment with dishes centred around the steaming process, including a traditional Taiwanese chicken recipe, soy-steamed cod, and a sour and spicy chicken dish.
Two Yorkshire estate agents learn new tricks as Ching cooks crispy king prawns in a sweet-and-sour sauce.
Two cabbies learn how to wok up fast and easy dinners unique a fusion of flavours, including a unique twist on a great pub classic.
Ching takes two surveyors on a taste tour of China, with her take on dishes including crispy mongolian lamb and Cantonese-style duck.
