Ching makes congee ("soupy rice") with mixed seafood and vegetables.
Ching makes a simple, comforting Egg-Flower Drop Soup.
Ching-He Huang makes a vegetarian delight of stir-fried tofu and edamame.
Ching makes two Chinese sauces: sweet-and-sour and basic stir-frying.
Chi makes chicken and mushroom chop suey (Mandarin for "assorted pieces").
Ching demonstrates cooking with chopsticks by making a savory egg dish.
Szechuan-Style Crispy Shrimp get their crunch from the easiest batter ever.
For a hearty cold-day meal, ladle Savory Sour Chicken Soup over noodles.
Real street food: Ching cooks Sweet and Sour Prawns at a construction site.
Bok choy, mushrooms and chicken thighs make a perfectly balanced stir fry.