Easy Chinese Recipes. Bee Yinn Low
As most shrimp sold in the United States are previously frozen, I find this technique rewarding when I make shrimp dumplings, dim sum, or Shrimp Wonton Soup (page 56). If the shrimp you get lacks the bouncy texture, use the steps (see left) in recipes where the perfect mouthfeel of the shrimp is highly desired. Please take note that this process is time consuming, so it’s an optional step.
Deep-frying Tips and Tricks
Everyone loves the golden-glory of perfectly fried foods—crispy, crunchy, yet tender and moist on the inside. Ironically, deep-frying is probably one of the most dreaded cooking methods. It’s also one of those kitchen techniques shunned by home cooks, including the experienced ones. Many people are afraid of deep-frying mostly because of the hot and splattering oil, which everyone has experienced at some point in their cooking life. Those who are not familiar with how to control the heat of the oil will risk ruining a dish. Here are my tips and tricks that make deep-frying easier and a lot less intimidating.
1 The perfect temperature for deep-frying is between 300°F (150°C)—360°F (180°C). Deep-frying within this range of temperature will make sure that foods are cooked properly—the outside of the food will be browned evenly while the inside remains tender and juicy. The deep-fried food will become crispy but not excessively greasy. The oil penetration is confined to the surface of the food and the moisture content of the ingredient is not lost. I always deep-fry at 350°F (175°C).
2 If the oil temperature is over 360°F (180°C), it might be too hot because the outside of the food will overcook quickly but the inside will be undercooked. Turn down the heat or add more oil to lower the temperature.
3 If you don’t have a thermometer, use visual cues. One visual cue is when the oil is ready for deep-frying, you will see small oil bubbles continue to float towards the surface of the oil and a faint haze will appear. You can also use a pair of wooden chopsticks to test readiness by dipping the chopsticks in the oil and as soon as bubbles form, it’s heated enough for deep-frying.
4 Don’t skimp on oil. For the best results, the oil should cover and submerge the fried food. Ideally, the oil level should be at least 2 inches (5 cm) above the food.
5 Pat dry the ingredient before deep-frying. Food with excessive moisture or water is the number one reason for splattering. You can use a large stockpot (instead of a wok or stir-fry pan) for deep-frying. A deep stockpot can help prevent excessive splattering.
6 If you are deep-frying food coated with a wet batter, add some oil into the batter before deep-frying. The oil helps loosen up the food so it doesn’t clump and stick together. Want extra crispy battered foods? Increase the temperature of the oil and return the food into the wok or stockpot and deep-fry a second time.
7 If there’s too much food in the oil, the temperature will drop significantly and the result will be soggy and greasy food. So it’s best to deep-fry in batches.
8 Remove the fried food with a strainer or slotted spoon and drain the excess oil by placing it on a wire rack. Alternatively, you can also place the food in a dish lined with paper towels.
9 Some foods tend to cause splattering regardless of moisture content, so use the wok lid or stockpot cover to fend off any potential splattering.
10 After deep-frying, transfer the oil to an airtight container after it completely cools down. You can reuse the oil but repeated usage will cause the oil to darken or turn rancid leaving an unpleasant smell and taste. Discard the frying oil after using it 2 or 3 times.
Perfect Stir-frying Techniques
Stir-frying is one of the fundamental techniques of successful Chinese cooking, one that you ought to master if you wish to make Chinese food at home. Here are my quick techniques and tips for perfect everyday stir-frying.
1 The wok or skillet must be fully heated before stir-frying. You’ll know if the wok or skillet has reached the optimum heat when a swirl of white smoke starts appearing on its surface.
2 Add the oil after the wok or skillet is fully heated. Make sure that the oil completely coats the bottom surface of the wok or skillet.
3 Cut the ingredients, such as chicken, beef, pork, or seafood, into uniform pieces. Also, it’s very important to have all the ingredients prepared, measured, and placed close to the wok or skillet. Once in the wok or skillet, spread the ingredients in one layer to ensure even cooking.
4 Stir-fries are generally prepared with a light sauce. Mix the sauce in advance in a small bowl by combining all the ingredients in the sauce. If cornstarch is used, make sure that it’s completely dissolved. Before adding the sauce into the stir-fry, quickly stir the sauce one last time to ensure that nothing settled at the bottom of the bowl. An authentic Chinese stir-fry dishes shouldn’t be doused in too much sauce; the sauce should barely cling to the ingredients.
5 The spatula should play an active role in stir-frying. Use it to continuously stir and toss the ingredients in a back and forth, circular, turning, and/or flipping motions.
Basic Tools and Utensils
Believe it or not, I don’t have a big kitchen at home. Living in a small townhome, I have limited counter, working, and storage spaces in my kitchen (no kitchen island for sure!). So when it comes to basic tools and utensils for Chinese cooking, I use only the essentials—electronic rice cooker, wok, spatula, Chinese cleaver, bamboo steamers, etc. Living in a typical American home, with a smoke detector planted right above my kitchen, I also have a stir-fry pan that I use alongside my two woks because the intense heat from the wok sets off the smoke alarm every two days! Nonetheless, there is one thing I can’t complain about in my kitchen: I have a gas range, which is superb for Chinese stir-frying and cooking.
Here is the list of basic tools and utensils for making delicious Chinese food at home.
Bamboo Steamers I love making dim sum and dumplings at home so I have stocked up on traditional Chinese bamboo steamers of various sizes: large, medium, and small. My favorite would be the 6-inch bamboo steamers that nestle comfortably in my wok, plus the smaller steamer that always reminds me of my enjoyable dim sum experiences at a Chinese restaurant.
The size of the bamboo steamer is a personal preference, but do make sure that you get the ones that would fit perfectly in your wok or stir-fry pan (your cooking pan should be approximately 2–3 inches wider than the bamboo steamers). If you buy smaller bamboo steamers, buy at least two baskets so you can stack them up and steam more food. If you get a bigger size, say a 12-inch bamboo steamer, one basket should be sufficient.
Please take note that the bamboo steamer should sit at least 1–2 inches above the boiling water inside the wok and the domed lid should be closed tightly to allow the food to steam efficiently. For cleaning, simply scrub and rinse the bamboo steamers with water.
Chinese Strainer or Slotted Spoon A traditional Chinese strainer with a bamboo handle and wire/steel mesh always reminds me of street vendors who use it to quickly drain and shake off the excess water from boiled noodles.