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Chinese Food
Chinese food is one the world's most popular cuisines. It appeals to all senses through its color, aroma, appearance and taste. The secret of Chinese food lies in the absolutely fresh ingredients used and the right blend of tastes to create balanced flavors. Preparing the ingredients for Chinese food takes time, as the vegetables and meat are cut in even sized pieces. The actual cooking time is less, as Chinese food is usually stir-fried, steamed or deep-fried. Stir-frying is the classic Chinese cooking method, where the food is cooked over high heat with little oil, tossing and turning constantly. The food is spread around the pan and then tossed to the center again. When vegetables are stir-fried, they turn out tender and crisp, while the meats remain juicy and full of flavor. Pre-heat the pan (or wok) for best results. Steaming is another healthy way of cooking Chinese food. The Chinese usually steam their food in bamboo trays stacked on top of each other, thus conserving fuel and saving time. Any sort of food can be steamed. To get the best results, make sure the water is boiling before placing the food in the steamer, and that the water level is an inch below the food.
Deep-fried Chinese food is truly delectable. Deep-fried foods are usually served as appetizers (hors d'oeuvres), but some main dishes may call for deep-frying, for instance to give meats a crunchy coating. For best results while deep-frying, make sure the oil is at the right temperature. Use a food thermometer or a thermostat-controlled electric fryer.
All ingredients for Chinese food may not be readily available. That shouldn't stop you from cooking Chinese. You can always substitute a few ingredients, but the taste may not be authentic. For example, you can use white cabbage instead of bamboo shoots, or soy sauce for oyster sauce, candied ginger for fresh ginger, etc.
Chinese Food Recipe
Here is a simple and easy Chinese food recipe to experiment with:
Simple Chicken Stir-fry:
Ingredients:
Chicken breast (cut into 1 - 2 inch pieces) -1.5 lb
Mushrooms - stems removed, cut into large pieces -1 lb
Whole water chestnuts -1 can
Carrots (slice into 2 - 3 inch strips) -1 cup
Green tops from spring onions (cut into 2 - 3 inch strips) -3 to 5
Cashews (preferably unsalted) -3/4-cup
Peanut oil (for frying)
For the Stir-fry Sauce:
Chili oil (you can substitute sesame oil) -1 teaspoon
Garlic (minced) -2 cloves
Ginger (crushed) -1 tablespoon
Soy sauce -3 tablespoons
Water -3/4 cup
Spring onions (slice the white part thinly and keep aside the green tops) - 3
1-tablespoon cornstarch dissolved in 2 tablespoons water (to thicken the sauce)
To serve:
4 cups white rice (cook as per the directions on package)
Method:
For the stir-fry sauce:
Combine all the ingredients for the stir-fry sauce in a small bowl.
For the stir fry:
- Heat a dry wok on medium heat. Add the cashews and toast them for a minute. Don't let it burn. Remove the cashews and set aside.
- Heat 2 tablespoons of peanut oil in the same wok and add the chicken. Stir fry the chicken (for about 5 to 6 minutes) until it is lightly browned with no visible pink color. Remove the chicken and set aside.
- Next, stir-fry the mushrooms, carrots and water chestnuts for about 3 minutes in the same wok.
- To this, add the cooked chicken, cashews and the stir-fry sauce and stir well.
- Cover the wok and let it cook for about 3 minutes.
- Finally, add the cornstarch mixed with water and stir.
- Remove from heat and serve with steaming hot white rice.
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