the temperature and water quantity for a superior end product. I recommend Zojirushi and Cuisinart fuzzy-logic rice cookers.
For the recipes in this book, you can use any type of rice cooker. I have to say that fuzzy-logic models produce perfect fluffy rice every time (although the run-of-the-mill budget-priced rice cooker that I grew up with served our family just fine).
Clay Pot
A clay pot is another versatile tool to have in the Chinese kitchen. You can roast and braise with it and make soups and stews in it. Clay pots are most often used for braising and stewing in Chinese cooking because they retain heat so well.
Clay is a porous material which, when soaked in water and heated in the oven, provides slow evaporation of steam from the pores. This moist cooking environment results in incredibly flavorful and tender meats. It’s super healthy, too, because you’re not cooking with a lot of oil. Another wonderful thing about a clay pot is that it can go straight from oven to table. Not only is it a terrific cooking vessel, it’s a unique and tasteful serving piece. I guarantee at least one “Ahhh” and maybe one “Ooh!” when you set it on the table at your next dinner party. You can find clay pots at Asian markets or online. Clay pots should simply be washed with hot water. The use of soap isn’t recommended.
Bamboo Steamers
I stock up on all different sizes of bamboo steamers because I steam so many different things in them, from dumplings to whole fish, and because they’re so pretty and fun to use when I entertain. (I guess you could call me a “basket” case.) For everyday cooking, one large bamboo steamer with a lid should be adequate. If you like to entertain, buy a stackable set, which usually comes with three baskets. Make sure your basket fits properly in your wok or pan; the pan should be about 3 inches (7.5 cm) wider than the basket. Always make certain you have enough boiling water in the pan, and be sure that the basket sits about 2 inches (5 cm) above the water. Cover tightly with the lid before steaming.
Strainer or Slotted Spoon
I recommend a traditional Chinese-style strainer with a long bamboo handle (often called a “spider”). I’m not sure why, but this utensil sometimes makes me feel like a superhero, especially when I’m trying to fry egg rolls for a hundred guests. It’s made out of wire mesh and is great for removing deep-fried foods from oil as well as removing blanched foods from boiling water. You can find this type of strainer at an Asian market or specialty gourmet store. I find it to be an indispensable tool in my kitchen. You can also use a wide, Western-style slotted spoon in place of a Chinese-style strainer, but don’t use it for deep-frying if it’s made of plastic.
Spatula
Everything moves really fast when you’re stir-frying, and you need a proper spatula for even cooking. As mentioned previously, stir-frying is more about tossing and flipping than it is about stirring, so you want a sturdy tool to get the job done.
When using a wok, I recommend using a Chinese steel spatula, a wooden spatula or a heavy-duty plastic spatula.
If you’re using a nonstick skillet, make sure to use a wooden or nonstick-safe plastic spatula, or else you’ll scratch the skillet. If you’re making multiple stir-fry dishes, plan ahead so you have a spatula at the ready for each dish.
Food Processor
I get by with a little help from my friends… but lately, my food processor has become my BFF and my cleaver is getting jealous! Because I’m always trying to squeeze as much as possible into the day, I look for things to make life easier. Food processors can blend salad dressings, mince ginger, finely chop and grate vegetables, blend dumpling filling, and on and on. Go for a standard model and get the attachment blades so you can grate, shred and do other nifty stuff. Here’s a fantastic time-saving tip my mom gave me for using a food processor for minced ginger: Peel about 1 lb (500 g) of fresh ginger and cut into medium pieces, then finely mince it in a food processor. Put the minced ginger in a resealable plastic storage bag and flatten it, then place it in the freezer. Once frozen, just break off what you need for your recipe!
Sauces
Imagine a world without a sweet-and-sour sauce to dip your crunchy egg roll into, or without a soy dipping sauce spiked with sesame oil and green onions to drizzle over your favorite dumplings at dim sum. Yes, I know, I’m painting a bleak and sad picture here, and I apologize. Chinese food just wouldn’t be the same without its sauces.
This is a collection of some basic sauces and condiments, like Hoisin Sauce, which can be used to enhance flavors while cooking or to complement cooked food. I’m excited to share recipes for some of my mother’s legendary sauces, like her earthy and spicy Chili Paste, bursting with umami goodness, and her Sweet Chili Soy Sauce, which delivers salty sweet heat in every bite. I also encourage you to try the Hot Chili Oil made with Sichuan peppercorns, which create an indescribable tingling sensation in your mouth and add an exotic note to this versatile condiment. It gives a sultry kick to anything you put it in.
This is just a sampling of some of my favorite sauces, but I hope you can gain the confidence to create your own sauces from scratch and make your world a better (and more delicious) place.
Sweet-and-Sour Sauce
My mother used to make this by the gallon for her catering business in our tiny basement in Minneapolis. On Saturday mornings, we would wake up not to the whiff of pancakes, but to the aroma of dark soy sauce, crushed pineapple and vinegar melding together to make this perfectly balanced dipping sauce that’s just the right amount of sweet and just the right amount of sour. I always say life wouldn’t be as sweet without the sour! This versatile sauce, also known as duck sauce or plum sauce, is great for everything from Chicken Egg Rolls (page 34) to Crab Wontons (page 44). For a quick and easy cocktail appetizer, cut some wonton wrappers into quarters, fry them up and serve them with this sauce.
Makes 5⅔ cups (1.25 liters)
Preparation time: 10 minutes
Cooking time: 8 minutes
One 20-oz (600-ml) can crushed pineapple in heavy syrup
1 cup (200 g) sugar
1 cup (250 ml) water
1 cup (250 ml) vinegar
1 tablespoon dark soy sauce
2 tablespoons all-purpose cornstarch
2 tablespoons cold water
1 cup (250 ml) plum sauce
1 Heat the pineapple (with syrup), sugar, 1 cup (250 ml) water, vinegar and soy sauce to boiling. Mix together the cornstarch and the 2 tablespoons cold water, then stir into the pineapple mixture. Heat to boiling, stirring constantly.
2 Remove from heat and cool to room temperature.
