Katie Chin's Everyday Chinese Cookbook. Katie Chin
so all of the ingredients are cooked evenly.
Cooking a Perfect Pot of Rice
I’m going to let you in on a little secret: white rice needs to be washed before you steam it. This has been a life-altering discovery for some of my friends. When you wash your rice, you eliminate the excess starch that gets released into the water and reabsorbed during cooking, resulting in mushy rice. Once you get rid of that excess starch you will enjoy the lightest, fluffiest rice ever. (You can thank me later.) In many Chinese families, it’s the job of the youngest child to wash the rice. Being the youngest in my family, I’m a bona-fide rice-washing expert!
How to Wash Your Rice
Fill a pot with 1 cup (185 g) raw long-grain white rice and cool water. Swirl the water around with your hands and wash the rice by rubbing it gently between your fingers, then drain. Repeat this process until the water runs clear, usually about 5 or 6 times. After the last rinse, carefully drain all the water from the pot.
Measure Water the Mount Fuji Way
I learned to measure the water for preparing rice with a method used in many Asian households, sometimes called the Mount Fuji technique. With the tip of your index finger just touching the surface of the rice, add water until it reaches your first knuckle. You may feel most comfortable using a measuring cup or going by the lines on the side of your rice-cooker bowl, but know that millions of Asian families swear by this technique. Only use the Mount Fuji technique for preparing white rice—not brown, black or red rice.
How to Cook Your Rice
Add water to the washed rice using the Mount Fuji technique, or add 1 cup (250 ml) water. Bring the rice and water to a boil over high heat. As soon as the water boils, lower the heat to a simmer and cover. Cook at a gentle simmer until the water is completely absorbed and the rice is tender, about 12 minutes. Remove from heat and let sit for 10 minutes with the lid on before serving. One cup (185 g) of raw rice will yield 3 cups (450 g) of cooked rice.
If you’re using a rice cooker, wash the rice in the rice-cooker bowl. Use the 1 cup (185 g) raw rice to 1 cup (250 ml) water ratio and cook according to the instruction manual.
How to Deep-Fry
Who doesn’t love the first crispy bite of an egg roll or the satisfying crunch of a wonton? Many Chinese appetizers are deep-fried; in entrées like Lemon Chicken or Sesame Scallops, pieces of meat are battered and dropped into a hot oil bath until they achieve the ultimate golden, crunchy goodness.
The oil is hot enough when a 1-inch (2.5-cm) cube of white bread floats to the top immediately and browns within 60 seconds.
Place the item(s) in the oil. Make sure you don’t fry too many pieces at once or the temperature will drop, resulting in sogginess.
Turn the items to brown evenly.
Line a baking sheet with a paper towel in advance so you can remove browned items from the oil promptly to drain and cool.
Many people are scared to deep-fry. They think that oil will inevitably splatter all over the place, and that the food usually turns out soggy. Well, I’m here to debunk those deep-frying myths. First of all, you need to use a pan that’s deep enough to eliminate the splatter factor. It’s not necessary to use a wok when deep-frying, but you must always use a pan deep enough to adequately cover the item you are frying. For example, if you are using 2 inches (5 cm) of oil, you must leave 6 inches (15 cm) of space above the oil.
Secondly, deep-frying requires very high heat levels (350°F to 375°F / 175°C to 190°C). Use a deep-frying thermometer to monitor the temperature. If you don’t have one, you can determine when the oil is ready by dropping a 1-inch (2.5-cm) cube of white bread into the oil. If it browns in 60 seconds, you’re ready to proceed. Make sure the oil isn’t too hot, as that will result in food that’s overcooked on the outside and undercooked on the inside. If the oil begins to smoke, immediately turn off the heat for a few minutes and let the oil return to 350°F (175°C). Always heat oil uncovered to prevent overheating.
If the temperature is too low, the food will soak up too much oil. Adding too many pieces of food to the oil at once will cause the oil temperature to drop, so just cook a few items at a time. It’s also important to dry the food completely before deep-frying, especially before you dip it into batter or marinade.
I recommend using vegetable oil or corn oil for deep-frying. These oils have a high “smoke point,” meaning they don’t break down at high temperatures. Oils with a low smoke point, like olive oil, should not be used for deep-frying.
Lastly, always have a paper-towel-lined sheet pan ready to place your items on after they’ve been fried.
Steaming Successfully
Steaming is the healthiest method in Chinese cooking. When steaming, make sure to bring water to a rolling boil and maintain the heat level while cooking. It’s important to ensure there is enough water so it doesn’t evaporate and leave you with a scorched pot. If you don’t have a steamer, you can use your own stockpot and a heat-safe plate or platter to steam. Simply set two empty cans (such as empty tuna fish cans) in the pot to raise the plate 2 inches above the water. When steaming dumplings, you can place sliced carrots under the dumplings to prevent them from sticking, or set them on parchment paper with holes cut in it. Whether you use a wok, stockpot or traditional steamer, make sure the items are raised above the water and that the lid fits securely.
Eliminating Shrimp’s “Fishy” Taste
Ever wonder why the shrimp in Chinese dishes tastes so fresh? Well, my mother taught me a little secret: soak your shrimp in salt water before you cook it. The salt eliminates any fishiness, making shrimp dishes come alive with freshness and letting the shrimp’s naturally sweet and delicate flavor shine through.
Brine the Shrimp
For every 1 lb (500 g) of shrimp, place 2 cups (500 ml) water and 1 teaspoon of salt in a bowl. Stir to dissolve. Place the shrimp in the salt water for 5 minutes. Rinse with cold water and drain. Pat dry with a paper towel, and the shrimp are ready to cook!
Basic Tools and Utensils
Wok or Skillet
The wok was invented in China over a thousand years ago. It is central to Chinese cooking and other Asian cuisines because of its unique concave shape and ability to heat up quickly. And let’s face it, a billion Chinese people can’t be wrong. The wok is incredibly versatile, used for everything from stir-frying and deep-frying to steaming and braising. My mom even fried hamburgers and popped popcorn in her wok when we were little!
The most common types of wok are cast iron and carbon steel. I recommend carbon steel because it heats up quickly and retains heat well. The most user-friendly size is 14 inches (29 cm). Larger woks can become unwieldy. Look for a wok with sturdy handles and a lid. I use both a cast-iron wok and a carbon-steel wok in my kitchen. Some wok purists turn their nose up at nonstick woks, but I say go with whatever works for you. If you’re going to use nonstick, I recommend a premium brand like Calphalon, Circulon or All-Clad. Carbon-steel and cast-iron woks need to be seasoned. See page 18 for instructions on how to season your wok.
A flat-bottomed wok is the best shape for an American stovetop. If you have a powerful range, like Viking or Wolf, then you can get away with a round bottomed wok with a stand, as these stoves produce enough heat to thoroughly heat a round bottom.
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