| Rice is the staple food of China and is served at most meals. As well as rice, meals are made up of a meat dish, stir fried vegetables, sometimes fish and a light broth, made from chicken or pork bones. This section covers the best way to cook rice and how to make a good basic stock. Cooking Rice The preferred rice for Chinese cuisine is Jasmine rice, however long grain and basmati are fine alternatives. Easy cook rice is never used in a Chinese kitchen. Whatever the variety of rice, remember it needs to be rinsed before cooking to wash away dust and starch that has been picked up in the milling and packaging process. Rinse until the water runs clear, usually three times. Use equal amounts of water to rice i.e. 1 cup of rice to 1 cup of water. In the absorption method, combine rice and water in a saucepan and bring to the boil. Lower heat and allow the rice to boil gently (uncovered) until water has evaporated and steam holes appear in the rice. Cover the pot with a tight fitting lid, turn down heat to lowest possible and allow rice to continue cooking (usually 5-10 minutes), depending on the rice used. Resist the temptation to lift the lid to check if rice is cooked because this will release the steam needed to cook the rice. Turn off the heat and allow the rice to continue cooking in its own steam. Remember to always refrigerate leftover rice and use within 48 hours. Stock Unlike Western society, soup in a Chinese meal is often served after or at the same time as the rest of the meal, it is often a light stock with the inclusion of meat and vegetables. However, on special occasions and banquets more expensive ingredients, many with fortifying herbs and ingredients, are included. Basic Meat Stock In a typical Chinese home, stock is made daily sufficient for the days meals. However, with busy lifestyles the modern housewife could make up a batch of stock and freeze it in portions for future use. Similarly, save chicken carcasses and bones (raw, not cooked chicken) in the freezer to make up stock at a later date. Do remember to defrost the chicken thoroughly before making up the stock. 
Recipe for Basic Stock 485g chicken (whole chicken or carcasses) 485g lean pork or spareribs Place the meat into a deep pan or stockpot and cover with cold water, bring to the boil and then turn off the heat. Strain the water from the bones and discard it and any scum that may stick to the bones. This process removes the initial scum, alternatively, when the stock comes to the boil remove the scum that boils up with a slotted spoon. Return the bones to the pot and pour in approximately 4.5 litres of cold water, bring this to the boil and again skim off the impurities. Reduce heat and simmer for approximately 3 hours. When stock is ready, strain through a fine sieve before use. MASTER SAUCES The recipe for these sauces are handed down from generation to generation and each family has its own secret recipe. It is basically a sauce (sometimes known as red braising) made from cooking meat or poultry in an infusion of soya sauces, sugar and a selection of spices. The meat is removed and eaten with some the sauce of which some is reserved for future use. In days where there was no refrigeration, this sauce was boiled and with regular 'topping up' its flavour increased with regular use. However, with the help of refrigerators and freezers it is not advisable to keep sauces in this manner unless they are correctly refrigerated or frozen. Here are two families' recipes which will produce a soy-based dish and a master sauce; one is a little more robust and suitable for pork and perhaps duck, and the second is suitable for chicken. The master sauce can then be tossed with cooked noodles, served with rice and to flavour a dish of stir fried vegetables. Soya Sauce Chicken Soya Sauce Chicken with Light Sauce 1kg whole chicken drumsticks or chicken wings (keep skin on)
1 tsp Szechuan peppercorns
1 inch fresh ginger (thick slices)
2 Tbsp Shaohsing wine
57ml light soya sauce
113ml dark soya sauce
2 Tbsp sugar
5 whole spring onions
300ml water (approx)
1 Tbsp vegetable oil Heat the oil in a pot and quickly fry the sliced ginger and Szechuan pepper. Add the water and bring the pot to the boil. Then add the other ingredients, reduce heat and simmer the chicken pieces in the sauce, which will thicken as it cooks. Keep turning over the chicken to ensure all surfaces come into contact with the sauce. When chicken is cooked, adjust the seasoning and removed from the pot and strain the sauce through a sieve. Serve the chicken with freshly steamed rice with a dish of master sauce on the side. Any remaining sauce can be cooled and poured into a container and stored in the refrigerator for up to 48 hours. Alternatively, freeze immediately until required. Braised Pork Shoulder
1.5 kg pork shoulder
113ml Wing Yip Dark soya sauce
57ml Wing Yip Mushroom Sauce
85gm sugar
2 star anise stars
1 cinnamon stick
1 tsp Szechuan peppercorns
2 spring onions
1 inch fresh ginger (thick slices)
1 1/4 ltr water
2 Tbsp Wing Yip Shaohsing Wine
2 Tbsp vegetable oil Clean and dry the pork shoulder. Heat the wok until smoking and swirl the vegetable oil around it to heat the oil. Gently place the pork into the wok and seal it on all sides. When this has been done, transfer the pork to a large pot. Add the water, sugar, cinnamon, star anise, spring onions and sliced ginger and bring to the boil. When boiling, add the soya sauces, Shaohsing Wine and reduce heat to a gentle simmer, leaving the pot slightly opened to prevent the contents from boiling over. Cook for approximately 1 - 1 1/2 hours or until meat is tender, turning the pork over at intervals. Add a little more water if necessary. When pork is cooked, adjust the seasoning, remove from the pot and allow to cool. Slice pork before serving and serve with steamed rice and a dish of the cooking sauce alongside. Any remaining sauce can be cooled and poured into a container and stored in the refrigerator for up to 48 hours. Alternatively, freeze immediately until required. |
