Cooking the Chinese Way by Ling Yu

Author:Ling Yu
Language: eng
Format: mobi, epub, pdf
Tags: China
ISBN: 9780822541608
Publisher: IB Dave's Library
Published: 2010-05-10T07:00:00+00:00

C h i n e s e B a s i c s

Rice is the basic food of the Chinese people. Most families eat rice two or three times a day, and Chinese cooks always have a large store of rice on hand. Rice noodles, rice flour, rice vinegar, and rice wine are all used in Chinese cooking. In fact, rice is so central to the cui

sine that the Cantonese word for "rice," fan, is also used to mean

"food." Before beginning a family meal, every diner traditionally invites each of his or her elders to sik fan, or "eat rice." This custom can take quite a while at a large gathering!

In addition to rice, tea has been an integral part of Chinese life for centuries. There are many kinds of Chinese tea, but the three main varieties are oolong, black, and green. Oolong, which is especially popular in China, is a pale brown tea with a distinctive flavor often compared to that of fresh peaches. Black teas have a stronger taste, while green teas have a fresh, light flavor. Jasmine-scented green tea has a delicate, flowerlike taste and aroma. Most tea is grown in southern and eastern China, and much of the harvest is still picked by hand. Selecting the best leaves and carefully preparing them is part of the Chinese appreciation for this much-loved beverage. Tea is drunk everywhere in China at all times of the day and evening, and no social gathering is complete without a pot of hot tea. Tea is as common as rice in the Chinese diet. (Brewing instructions on page 33.) 31

Rice

This recipe is for plain, delicious white rice.Any leftovers can be used to make fried rice (see page 42), so you will seldom have to waste this versatile food. 2 c. long-grain white rice, uncooked

1. Place rice in a pan or bowl and

wash with cold water. Run your

3 c. water

hands through rice and drain when

water for washing

water becomes cloudy. Repeat until

water is clear.

2. Place rice and 3 c. water in a deep

saucepan. Do not cover.

3. Put the pan over high heat and

bring water to a boil.

4. Reduce heat to medium and cook

for 10 minutes.

5. Cover pan tightly and simmer over

low heat for 20 minutes, or until all

water has been absorbed.

Cooking time: 40 minutes

Serves 4

* Congee , or jook , is a rice porridge that is commonly eaten for

breakfast in China. Basic congee is very simple to make. In a deep

saucepan, combine 1 c. short-grain rice and 8 c. cold water. Bring to a

boil, cover, and reduce heat. Simmer for about 1Y= hours, stirring every

now and then to keep rice from sticking to the bottom of the pan. Just

about anything can be added to congee, from veggies and meat to dried

fruit and nuts.To quickly spice up this basic recipe, try topping it with

chopped scallions and fresh, thinly sliced ginger.

32

Te a

Chinese tea usually comes in loose form rather than in tea bags. It is always drunk plain, without sugar, lemon, or milk.The following method of preparing tea will give the best results.

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