A Beginners Guide to Chinese Cookery
Below is a MRR and PLR article in category Food Beverage -> subcategory Cooking.
A Beginner's Guide to Chinese Cooking
Introduction
My first experience with Chinese food in the UK during the 1970s was less than impressive. The dishes were often doused in a thick, gloopy sauce, dominated by the overuse of monosodium glutamate, which failed to enhance flavor as promised. However, the culinary scene began to shift in the 1980s with the emergence of a new generation of Chinese restaurants that showcased lighter, tastier dishes highlighting regional diversity. Unfortunately, these establishments came with higher prices. This sparked my interest in cooking Chinese food at home, but I was clueless until I discovered Ken Hom on BBC TV.
Ken Hom, a USA-born chef with Cantonese roots, presented Chinese cuisine in a clear and accessible manner. His book, Ken Hom's Chinese Cookery, became my guide and remains a cherished resource today, stained pages and all.
In this guide, I'll cover essential equipment, ingredients, and techniques to help you start cooking Chinese dishes at home. I hope this inspires you to dive into the world of Chinese cuisine!
Essential Equipment
Starting your Chinese cooking journey requires only a few tools: a good knife or two and a wok. Woks come in various forms, including non-stick and electric, but I prefer my old carbon steel wok with a rounded bottom and a wooden handle, known as a Pau wok. These are available in Chinese supermarkets and are often more affordable.
Before using a carbon steel wok, you must season it. Begin by scrubbing it with a cream cleaner to remove machine oil residues and dry it thoroughly. Heat the wok on the hob over low heat. Using a kitchen towel, rub two tablespoons of cooking oil inside the wok. Let it heat for 10 to 15 minutes, then wipe the interior with another towel. Continue this process until the towel comes away clean. Your wok is now ready. After each use, wash it with water (no detergent), dry it on low heat, and optionally apply a bit of oil to prevent rusting. If rust does appear, simply scrub and reseason.
Additionally, you'll need a wok stand, especially for electric hobs, to keep it stable during braising or deep frying. To stir, any spatula, slice, or slotted spoon will work?"metal for metal woks and plastic or wooden for non-stick varieties.
Key Ingredients
Avoid rushing out to purchase every item from the Chinese section at the supermarket. Some ingredients don’t keep well if unused. Instead, choose a simple recipe from your cookbook and buy only what you need. Expand your selection as you explore different dishes.
Common pantry essentials include dark and light soy sauce, cooking oil, sesame oil, cornflour, and rice wine or sherry.
Cooking Techniques
Stir-Frying
Stir-frying is perhaps the most famous Chinese cooking method. Your wok’s shape and size (ideally at least 14 inches in diameter with deep sides) are perfect for this quick cooking style. The key to successful stir-frying is preparation.
Cut meat into thin strips according to your recipe. Vegetables should be cut similarly to ensure even cooking. Longer vegetables like spring onions, carrots, or asparagus are often sliced diagonally for faster cooking. Prepare sauce ingredients in advance. If they’re added all at once, mix them in a bowl beforehand. Remember to stir any cornflour slurry before adding.
Once prepared, heat your wok until very hot, then add oil, ensuring it coats the surface evenly. The wok should be almost smoking to avoid greasy food, except when flavoring oil with garlic, chili, spring onions, ginger, or salt, which can burn if too hot.
Add ingredients as instructed by your recipe, tossing them in the wok to prevent sticking. Wearing an apron is advisable as the food may spit due to the high temperature.
Deep Frying
You can use your wok for deep frying, but ensure it's balanced securely on its stand. Never leave it unattended. Although a wok requires less oil than a deep fryer, safety is paramount.
Ensure the oil is hot enough before adding food, which prevents greasy results. Test it with a small piece of prepared food or a cube of bread?"it should bubble up if the oil is ready. Thoroughly dry or drain food before frying to reduce spitting.
Shallow Frying
This method mirrors Western techniques. Fry food on one side, then the other, and drain excess oil before adding sauces. A regular frying pan suffices.
Steaming
Widely used in Chinese cooking, steaming can be done in a bamboo steamer placed in a wok, on a heat-proof plate over a rack, or using a standard steamer.
For bamboo steamers or plates, bring about 2 inches of water to a simmer in your wok. Place your food-laden rack or steamer above the water, cover, and replenish water as needed with already hot liquid. Ensure food stays above the water to avoid getting wet.
Braising
Similar to Western braising, this method involves gently cooking meat and vegetables in flavored stock. Red-braising uses a dark soy sauce-based liquid, imparting a rich color. This braising sauce can be frozen and reused.
With these insights, you're ready to start your journey into Chinese cooking. Enjoy the flavors and have fun experimenting!
You can find the original non-AI version of this article here: A Beginners Guide to Chinese Cookery.
You can browse and read all the articles for free. If you want to use them and get PLR and MRR rights, you need to buy the pack. Learn more about this pack of over 100 000 MRR and PLR articles.