Chinese Cooking Techniques

The best Chinese recipe will not necessarily make a good dish without proper Chinese cooking techniques. Chinese cooking is not difficult but a few tips on technique will help ensure your dish comes out as you expected.

It is also helpful to have cookware and utensils which are made especially for Chinese cooking (discussed on our home page). Pay close attention to duration (time) and temperature of cooking in your recipes since it is critical in Chinese cooking technique.

Stir Frying

Stir-frying is the classic Chinese cooking style. It should be done using a wok, since the design of the wok is uniquely suitable for stir-frying. Stir-frying is done quickly over high heat in a small amount of oil. The food should always be in motion, stirring to the hot center of the pan, then up the lower temperature sides, then back to the center again.

Here's the procedure:
First, heat the wok very hot. When it's hot enough, a drop of water in the wok will sizzle and evaporate immediately. Add a small amount of oil. Peanut oil is popular because it can be brought to a high temperature without smoking. After allowing the oil to heat, add the meat and stir-fry quickly. Remove the meat and add the vegetables. Stir-fry the vegetables, then add the meat back. Add any sauce or seasoning you want, remove from heat and serve immediately.

All meat and vegetables should be chopped ahead of time (no larger than bite-size). Since stir-fry is a quick process and time is critical, all ingredients should be prepared and placed within reach of the wok before beginning. Meat should be cooked through but not well done brown. Vegetables should be tender, crisp.

Steaming

Steaming is another popular cooking method in Chinese cooking. The Chinese Bamboo Steamer is designed so that several different dishes may be cooked simultaneously by stacking food in layers. The steamer is made of woven bamboo with trays that stack atop each other. Fish, meats, dumplings and stuffed buns are popular foods to steam.

Steaming is a simple process. A wok is generally used to boil water. Then the steamer is placed on top of the boiling water. The steam, alone, cooks the food. When steaming foods that require extended periods of cooking, care must be taken to keep water in the wok since it will boil away in time. Also, steam burns fingers very easily. Take care when handling the wok with a rag since steam will penetrate cloth quickly. Vegetables are steamed to a tender, yet crunchy state. Chinese cooking avoids over-cooked, limp vegetables. Steamed food becomes soggy when re-heated so left over food is generally discarded.

Deep-frying

Deep frying is a common technique for preparing tough meats and vegetables with a crunchy coating. The meats are frequently deep fried then added to vegetables in a wok and stir fried. Most food is deep fried in peanut oil around 375 degrees. The oil is heated first (check temperature with a thermometer) and then the meat is added. An electric deep fryer allows easy control of the oil temperature but a deep saucepan with a wire basket that fits inside may also be used.

Barbecuing

Barbecue pork is used in many Chinese dishes, notably, fried rice. Barbecuing is done over charcoal on a spit or grill, or on a rotisserie. The meat is then finely chopped or cut into narrow strips and added to vegetables or rice.

The key points to remember in Chinese cooking is that, in most recipes, food is cooked quickly over high heat and served immediately. Most vegetables are cooked tender-crisp and most meat is cooked through but not heavily browned. Using these techniques and a good recipe, you can cook delicious Chinese dishes.

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