An Introduction to Chinese Cooking

1. Equipment. There are some basic tools that will enhance your experience and make cooking much easier.
   WokWok - Its not necessary but adds versatility: it can be used as a steamer, frying pan, deep fryer and a roasting pan.
   "To coat or not to coat"
   • Coated - Less oil needed, an easier cleanup, it could warp if you use a cheaper one and it can be expensive if you get into the anodized aluminum or carbon steel ones.
   • Uncoated - Cheaper, require some elbow grease when it comes to cleaning and it will need to be properly seasoned so it lasts you a long time.
   "Divine design"
   
   • Go with a flat bottom - you'll thank God for its stability and ease of use.
   "Size matters"
   
   • A 14-16" wok should be adequate. Try to avoid getting one that's too big - it's be a pain to store and manage on most stovetops.
   "Cover your butt!"
   
   • A good cover is needed for braising, steaming and to help toss food prior to serving. Look for one with a good handle.
   Cleaver/chef's knifeCleaver/chef's knife
   MandolinMandolin - A flat board slicer with an angled blade. Great for slicing root veggies and shreding garlic and ginger.
   Food processorFood processor - Used to mix sauces and crush ingredients.
   Wire mesh skimmerWire mesh skimmer - Fish out goodies when you're deep frying.
   Cooking chopsticksCooking chopsticks - Longer and thicker than regular chopsticks. Great for whisking eggs in the wok.
   Chinese spatulaChinese spatula - Wide handled and a must have if you're using a wok.
   Cutting boardCutting board - Wood is best, acrylic is okay but a plastic one can damage your knife.
   
   
2. Ingredients. Obviously, I can't run down all the ones you'll want to use but here's a few of the staples. Fresh is a must. Be sure to check our your local Asian market if you have one where you live.
   RiceRice - D'uh. Not much new here. Keep in mind that the Chinese will use long/medium grain for dinner dishes and short grain for desserts.
   Chinese noodlesChinese noodles - A quick soak and you're good to go. Bean thread, egg, rice and wheat flour are popular variations.
   GingerGinger - Fresh, not powdered. Use it to season oil or mask fishy odors in seafood dishes.
   GarlicGarlic - Used mainly in northern China to flavor oil and as a garnish.
   Green onionsGreen onions - Garnish plates and in dishes to add a sharp bite.
   CeleryCelery - Its crispness contrasts nicely with other stir fry veggies.
   White pepperWhite pepper - Freshly ground will add a great flavor. However, black pepper can achieve the same result.
   
   
3. Sauces and oils. They're key when it comes to great taste and to adding color to dishes.
Dark soy sauceDark soy sauce - Used mainly to color and has a mild saltiness to it. Tamari or shoyu are great alternatives.
Light soy sauceLight soy sauce - Much saltier than the dark. It's aged for a shorter period of time as well. Again, if you prefer, tamari or shoyu can be substituted.
Oyster sauceOyster sauce - A rich sauce that adds a savory flavor. It sounds odd (and it really is) but it's taste is not what you would expect. Try it and see for yourself.
Hoisin sauceHoisin sauce - Made from seasoned soy bean paste - a staple of northern China.
Chili paste/sauceChili paste/sauce - Used in Szechuan dishes. Hot, hot, hot!
Stir fry oils require a high smoke point. This is the temperature where the oil starts to break down and actually smoke and burn. Any food cooked in it will have an unpleasant taste. Peanut oil can go rancid if stored for too long. Canola or corn oil are a good substitute as they have a high smoke point and a mild flavor. Sesame oil added at the end of soup or fried dishes add a nutty kick. Chinese rice wine adds a sweet flavor to marinades and can be used to mask strong odors.


4. Basic cooking techniques. Master the basics, grasshopper. Sorry, I couldn't resist.
• Start small - Try making single entrees first then work your way up to full courses including dessert.
• Textures, colors and flavors - Balance is key. Try a variety of all three together in one meal. Remember that cooking for someone else is a sign of your friendship and love. Use colors and taste to show them just how much.
• Use fresh ingredients when you can. If you use dried or powdered spices, keep in mind that you use less since the drying process concentrates the flavor.
• Be creative with leftovers - Bones for stock or add veggies to fried rice.
• Meat that's partially frozen will be easier to cut.
• Marinate when possible to enhance flavors of meat and seafood.
• Paper towels are great for draining deep-fried or stir-fried foods.
• Cornstarch is great for thickening sauces. If it's too thick, thin with water or milk depending on what you're cooking.
• Always trust your judgement - Taste food as often as you can. Be sure what you're serving to your guests tastes the way you want it to.


5. Stir-frying. This is not as hard as you think. We've all seen the cooking shows where it looks like there's a hundred things going on at once - shooting flames, steam everywhere, pots flinging around - but anyone can learn to stir-fry. This form of cooking became very popular during the Han dynasty when fuel shortages forced people to find a way to cook food fast with as little oil as possible.
   
"Prepare yourself"
• Most stir-frying takes 5 minutes or so. Since most dishes go right from wok to plate, that doesn't leave much time for last minute slicing and dicing.
"Uniformity rules"
• Cut all ingredients the same size to insure uniform cooking. Bite-sized pieces work well.
"Dipping your toe"
• After adding oil to the wok, see if it's ready by holding your finger under running water, then flick a water drop into the oil and see if the drop starts to sizzle. You can also take a chopstick and put the tip in the oil. If the end starts to form bubbles around it, you're ready to go.
"Savor the flavor"
• Try seasoning the oil with some garlic or ginger.
"Side to side"
• The sides of the wok are used to control the rate at which things cook. Since the sides are cooler, push food out of the oil to allow other things to catch up. When adding a cornstarch-and-water mixture or any sauce, push food up and out of the way so you avoid pouring the sauce directly on the food. Once the sauce has thickened, then bring the food back down and mix.
"DO NOT PANIC!"
• If things are going too fast, just pull the wok off the heat. Let yourself refocus and then restart. Stir-frying is a very forgiving art.


6. Deep-frying. Talk about bad raps. We read all the time just how bad this type of cooking is for us. But things taste so good when they've been dunked in golden oil! Do yourself a favor and at least try deep-frying something once. Even if it's a shoe - you'll thank me.
   
"Watch the temperature"
• If you want to avoid soggy, grease laden foods with extra fat and calories, then make sure the oil is hot enough. However, too hot and you'll burn the outside without cooking the inside. The easiest way to monitor the heat is with a deep-fry thermometer with a clamp that can attach to the side of the wok. That way you can keep your hands free for cooking. A good rule of thumb is oil temps should be somewhere between 350-375°F.
"Keep 'em covered"
• Use enough oil to cover the food completely.
"Steps to success"
• Slide food down the side of the wok and add slowly to avoid splattering. Deep-fry in batches to avoid overcrowding, if necessary. As you add food, watch the oil temp as it can go up very quickly. Turn and separate the food as it cooks. When done, remove with a skimmer or slotted spoon and place on a paper towel to drain.
"Reuse me, baby, one more time"
• To reuse cooked oil, let it cool and then strain and store in a sealed container in the frigerator. A rule of thumb is that you can reuse oil up to 5 times. If it turns a dark color or smells rancid, toss it out.


7. Steaming. This is the easiest Chinese cooking technique by far. The key lies in making sure that the hot water never touches the food directly. Steaming will keep the flavor, color and texture of the food very close to what nature intended as well retaining more nutrients and vitamins. It's also generally lower in fat and calories than the previous two techniques.
   
"Bamboo you"
• A bamboo steamer may not be the only way to go but it is the best. Aluminum or other steamers may form condensation that could get into the food, while the natural texture of bamboo will absorb it. Plus, the cooked food can go straight from the wok to the table.
• Before placing food in the steamer, line it with cabbage leaves, banana leaves or cheesecloth. This prevents food from sticking.
• Leave about an inch between the water in the wok and the food in the steamer.
• From there, it's just a matter of following your recipe.
• Inspect the steamer good before buying it. Avoid any with staples or other corrosive metal parts.
• Prior to its first use, wash the steamer thoroughly with soap and water. Dry completely before using.
• For best results, always use fresh ingredients.


8. Tea time.
   
   
A Brief History of Tea in China
According to legend, tea was discovered when an Emperor fell asleep under a tea bush. When he awoke, he found that a brown leaf had drifted into his cup of boiled water. This is said to have occured around 2737 B.C. Whether or not the story is true, the Chinese were cultivating tea by 350 A.D.

But it took more than just a legend to catapult tea to the national drink of China that it is now. In the eight century, Lu Yu published The Classic Art of Tea Drinking. He was a poet and performer who grew up in a Buddhist monastary. This book provided a complete overview of the history, cultivation, processing and drinking of tea and is still used by tea experts today. This popularity led to the introduction of tea to the Japanese by Buddhist monks. But tea didn't catch on in Japan until the 1200s. Today in China, teahouses are social circles where you can play mahjong, chess or read while enjoying a beverage that's been around over 4,000 years if legend is true.

Tea tapping

If you've eaten at a Chinese restaurant before, you may have noticed diners tapping the table every time their teacup was refilled. This custom came out of a legend that originated during the Qing dynasty.

The legend goes like this. An emperor of this time was very fond of travelling throughout the country. In order to insure his safety, he would travel incognito and only his attendents would know his true identity. Whenever they stopped at teahouses, he would have to keep the custom where everyone at a table takes turns pouring the tea. If his companions showed their appreciation to their emperor by bowing, they would spoil his disguise. So, they devised another way to say thank you. Three taps on the table, with one representing their bowed head and the other two remaining taps their outstretched arms.

This charming custom has survived to this day. It's also a great way to thank someone for refilling your teacup without disrupting the conversation at the table.

Types of Tea Available

In spite of the hundreds of varities of teas, they all come from one plant - the Camellia sinensis. In general, tea is categorized both by the way it's processed and its country of origin. However, the majority fall into one of these five categories:


• Green teaGreen tea: Most famous type. Great health benefits. Green tea is made from unfermented tea leaves which are dried immediately after picking. This prevents oxidation, leaving the chemical properties of the tea intact.
• Oolong teaOolong tea: Made from larger tea leaves which are partially fermented so that full oxidation doesn't take place. After drying in the sun, the leaves are heated to stop the oxidation process which gives them a greenish-black color. Flavors can vary since fermentation can be stopped at any point.
• Black teaBlack tea: Consists of tea leaves that have been rolled and then fully dried and fermented, giving them a very dark color. This type is more popular in the west than in Asia and is often used in cooking dishes.
• Scented teaJasmine tea: Made by adding flowers to the tea leaves during the fermentation process. The most popular scented teas are jasmine and chrysanthemum.
• White teaWhite tea: Like green tea, white teas are unfermented. However, they are not steam dried but dried naturally in the sun. The health benefits from white tea are said to be more than even green tea. Plucking while small and less mature than other tea types leads to a mild, mellow tea.

Health Benefits of Tea

Besides tasting great, tea can lead to a healthier, happier life. Well, maybe not happier but it does have measurable health benefits. Green tea itself contains a polyphenol called epigallocatechin gallate (EGCG), which is a powerful antioxidant. Antioxidants inhibit the growth of free radicals which are found in cancer cells. EGCG also lowers blood pressure and reduces high cholesterol levels. It's also believed to lower the risk of stroke.

Black tea contains a polyphenol called theaflavin-3'-monogallate (TF-2), which is another antioxidant. Research is being conducted into its use in the treatment of arthritis.

Try avoiding water from the tap. Bottled or filtered water will give you just the taste of the tea, not the impurities found in straight tap water.

The last issue is tea bags vs. loose-leaf tea. Bagged teas tend to have less flavor since they are made from a lower grade of tea know as "fannings." Many higher quality teas aren't even available in bags. Do yourself a favor and get a tea infuser like a tea ball, tea infuser spoon or infuser pot. If you're not in a hurry and don't mind a tiny bit of work, go with loose leaves. The flavor will be richer, stronger.