Wok Preparation
Velveting Chicken Starts With a Thin Coating, Not a Thick Batter
See how a light velveting coating fits into a chicken stir-fry, and plan the preparation without confusing it with deep-fried batter.
PREPARE • COOK • SHARE
Chinese cooking
Chinese Home Cooking
A Smooth Steamed-Egg Custard Starts Before the Steamer
Improve the surface and texture of Chinese steamed eggs by checking the mixture, bowl and steaming method before cooking.
Ingredients and Technique
Lotus Root’s Slices Bring Crunch and Open Spaces to a Stir-Fry
Learn how to prepare lotus root for a Chinese-style stir-fry, keep the slices even, and choose a recipe that suits the ingredient you bought.
Chinese Ingredients
Sichuan Peppercorn Husks Bring a Different Sensation From Black Pepper
Sichuan peppercorn brings aroma and a tingling sensation rather than the same flavour as black pepper. Learn which part is used and how the recipe handles it.
Wok Skills
Bloom Whole Spices Gently Before the Main Ingredients Arrive
Give whole spices a gentle start in oil, watch their aroma and prepare the next ingredients before the pan becomes too hot.
Knife Preparation
Cut Across the Grain Before a Quick Beef Stir-Fry
Find the grain in beef before slicing for a stir-fry, keep the pieces consistent and separate cutting choices from cooking and food safety.
Pantry ingredients
Which Soy Sauce Belongs in This Dish?
Use Chinese light and dark soy sauces with a clear purpose: seasoning, colour and the balance of the finished dish, rather than a one-for-one swap.
Pantry ingredients
Scallion Whites and Greens Do Not Need the Same Time in the Wok
Separate scallion whites from greens when their jobs differ: a cooked aromatic base, a quick finish or a fresh garnish.
Pantry ingredients
Ginger Has More Than One Job in a Chinese Kitchen
Slice, shred or grate ginger with a purpose: how its cut changes the way you encounter it in soups, stir-fries and dipping sauces.