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.
I have friends who suffer from wok anxiety. They just don’t feel comfortable using one, or the one they have is lost somewhere in the attic. If you can relate, you are not alone. Rest assured that you can make everything in this book in a frying pan or skillet, as modern stoves deliver high enough heat levels to achieve the even distribution required for Chinese cooking. Just make sure you use a skillet with high enough edges, or else the ingredients will fly out of your pan. When deep-frying, make sure to use a deep skillet (see pages 19–20 for more information). I like to use a nonstick skillet, because less oil is needed and meat won’t stick as much. Look for nonstick pans which are PFOA-, lead- and cadmium-free. I prefer ceramic nonstick pans. Just make sure to use a spatula that’s safe for nonstick surfaces to avoid scratching the pan.
For deep-frying and steaming, I like to use an electric wok that I can place in a separate area of my kitchen. This provides extra space if I’m also stir-frying or braising a separate dish on my stovetop.
Knives
Chinese food is all about the prep, as everything generally cooks quickly—especially stir-fry dishes. Preparation involves lots of mincing, chopping and dicing, so invest in quality knives and keep them sharp. A standard 8-inch (20-cm) chef’s knife should do the trick, along with some good paring knives.
My mother always used a Chinese cleaver, and you may want to consider picking one up in Chinatown or online. Like woks, Chinese cleavers are extremely versatile. You can chop, dice, shred, slice and even hack chicken bones to pieces. Plus, you’ll look pretty fierce wielding one! Make sure to purchase a cleaver that fits comfortably in your hand and isn’t too heavy for you to handle.
Rice Cooker
If there’s one thing you should invest in when it comes to Chinese cooking, it’s a rice cooker. Who doesn’t need a device that can do the thinking for you? A rice cooker has an internal temperature sensor that can sense when all the water has been absorbed by the rice or grains in the pot. It then miraculously switches to a setting that keeps the rice warm, so you don’t have to do a thing and you don’t have to worry about your rice burning. This is especially great when you’re entertaining and trying to juggle a few recipes at once.
There are several models available, ranging in price from $10 to more than $500. The higher-priced models have fuzzy-logic technology,
