Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking by Kian Lam Kho

Author:Kian Lam Kho [Kho, Kian Lam]
Language: eng
Format: epub, azw3, pdf
ISBN: 9780385344692
Publisher: Potter/TenSpeed/Harmony
Published: 2015-09-28T21:00:00+00:00

SAUCING AFTER BOILING OR STEAMING 軟熘

Of all the liu techniques, precooking by boiling or steaming is the gentlest way of cooking the main ingredient, making this a great way to prepare tender ingredients such as chicken breast, trout, flounder, shrimp, and scallops. Whole fish can be used also, but it should be butterflied to allow it to cook easily.

When boiling is the method for precooking, the meat or seafood should first be thinly sliced and a velveting mixture applied. The silky coating protects the meat and keeps the flavorful juices from leaching into the cooking water. Make sure to use enough water so the slices can cook without crowding and sticking to one another.

Some degree of disagreement has emerged when considering how to precook meat or seafood by steaming. When steaming fish, some chefs recommend deep-frying it very quickly first to seal the meat and prevent it from falling apart during steaming. Others insist that the silky-smooth texture that is prized in the liu technique is lost with deep-frying. Another consideration when steaming is what to do with the liquid that accumulates in the steaming container. Some people feel that this liquid is mostly condensation and should be discarded, whereas others feel that it can bring extra flavor if added to the sauce.

The important thing to remember is that this technique is for cooking tender ingredients that should be handled with utmost care. The finished dish should have the smooth texture that is the hallmark of liu cooking.

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