A large section of people i know enjoy the 'Chinese' cuisine. They really relish the menu - right from spicy wantonese soups to those soft garlic noodles !
I've been experimenting with Chinese cuisine for over 2 years now. I cannot say i've perfected it but i have definitely picked up critical 'tricks' that should help the novice to medium cook who wants to stir up some 'slick' chinese menu.
TRICK #1
Always ... i mean ALWAYS use chicken stock. Sorry veggie peoples - but Chinese aren't exactly vegetarian ! use it for noodles also !
TRICK #2
Never hoard your wok. What this means is that always make servings of upto 2 people at the most. Your wok should be about 35-40% full when all the ingredients go in. ensure the wok isn't overflowing.
TRICK #3
Chop your veggies REAL FINE. And i mean - as fine as you can. Use a sharp knife. Especially hard to cook veggies like cabbage, onions, and carrots. (or leafy veggies)
TRICK #4
Use a WOK - yes. For my Indian readers - a 'kadhai' will not substitute. The wok is made out of a thinner sheet of aluminum - so it heats real fast and retains the heat longer. Unless you are making stew - chinese cuisine demands less time on stove.
TRICK #5
Don't throw in the Garlic when the oil is hot - it just burns the garlic. Especially in a wok. Ideally throw in something like Onions first. Burnt garlic takes the kick away from super noodles.
TRICK #6
Tips for boiling noodles:
- Put the noodles in the water ONLY when it starts boiling
- Keep the noodles just slightly undercooked - take em out and wash them with cold water
- If you can - boil the noodles in Chicken stock with some spices (like cloves, garlic, bay leaf, and salt)
- Post washing, dab the Noodles with little bit of olive oil and shake it well. The Noodles will retain their moisture.
- Timing is critical. The noodles should be ready just when they need to go into the Wok. Basically - they shouldn't be sitting on the kitchen slab !
I've been picking up some very interesting recipes from Sanjeev Kapoor's book. I generally make his recipie and then improvise every time. Sometimes i've hit rock bottom - but the trick with Chinese is to keep it simple and fast.
All the best and bon appétit !
I've been experimenting with Chinese cuisine for over 2 years now. I cannot say i've perfected it but i have definitely picked up critical 'tricks' that should help the novice to medium cook who wants to stir up some 'slick' chinese menu.
TRICK #1
Always ... i mean ALWAYS use chicken stock. Sorry veggie peoples - but Chinese aren't exactly vegetarian ! use it for noodles also !
TRICK #2
Never hoard your wok. What this means is that always make servings of upto 2 people at the most. Your wok should be about 35-40% full when all the ingredients go in. ensure the wok isn't overflowing.
TRICK #3
Chop your veggies REAL FINE. And i mean - as fine as you can. Use a sharp knife. Especially hard to cook veggies like cabbage, onions, and carrots. (or leafy veggies)
TRICK #4
Use a WOK - yes. For my Indian readers - a 'kadhai' will not substitute. The wok is made out of a thinner sheet of aluminum - so it heats real fast and retains the heat longer. Unless you are making stew - chinese cuisine demands less time on stove.
TRICK #5
Don't throw in the Garlic when the oil is hot - it just burns the garlic. Especially in a wok. Ideally throw in something like Onions first. Burnt garlic takes the kick away from super noodles.
TRICK #6
Tips for boiling noodles:
- Put the noodles in the water ONLY when it starts boiling
- Keep the noodles just slightly undercooked - take em out and wash them with cold water
- If you can - boil the noodles in Chicken stock with some spices (like cloves, garlic, bay leaf, and salt)
- Post washing, dab the Noodles with little bit of olive oil and shake it well. The Noodles will retain their moisture.
- Timing is critical. The noodles should be ready just when they need to go into the Wok. Basically - they shouldn't be sitting on the kitchen slab !
I've been picking up some very interesting recipes from Sanjeev Kapoor's book. I generally make his recipie and then improvise every time. Sometimes i've hit rock bottom - but the trick with Chinese is to keep it simple and fast.
All the best and bon appétit !
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