Equipment for Cooking Chinese Food
29 July 2010
Traditional
Chinese cooking equipment is not essential for cooking Chinese food but
there are a few items which will make it very much easier. Most items
can be bought very cheaply, especially if you seek out authentic
implements from a Chinese grocer rather than the more expensive versions
sold in many department stores.
Wok
The most useful piece of equipment is the wok, which is easier to use
than a large frying-pan because its depth makes it easier to toss foods
quickly without spilling them. It also requires far less oil for
deep-frying than a deep-fat fryer, although you may find the latter
easier and safer to use. Another advantage is that the shape of the wok
allows the heat to spread evenly over its surface, thus making for rapid
cooking which is fundamental to stir-frying.
There are two types of wok: the Cantonese wok which has a short,
rounded handle on either side, and the pau wok which has one long
handle. The Cantonese wok is best for steaming and deep-frying since it
can be set steadily onto a stand over the heat, and is easier to move
when it is full of liquid. The pau wok is better for stir-frying since
it is easier to shake it over the heat with one hand while your free
hand wields a long-handled spoon or spatula. It also distances you from
the heat and hot oil and makes for more comfortable, safer frying. Woks
with rounded bases should only be used on gas hobs. It is now possible
to buy woks with flattish bottoms which are specifically designed for
electric hobs. Although these really defeat the purpose of the
traditional design, which is to concentrate intense heat at the centre,
they do have the advantage of having deeper sides than a frying-pan.
Choosing a wok
Choose a large wok - preferably about 14 inches (35.5cm) in diameter,
with good deep sides. Some woks on the market are too shallow and are
no better than a large frying-pan. It is easier to cook a small quantity
in a large wok than to try to accommodate a large quantity in a small
one. Select one which is heavy and if possible made of carbon steel
rather than a light stainless steel or aluminium. The latter types tend
to scorch. I do not like non-stick woks; not only are they more
expensive, but they cannot be seasoned like an ordinary wok, which
detracts from the flavour of the food. I also dislike electric woks
because I find they do not heat up to a sufficiently high temperature
and tend to be too shallow.
Seasoning a wok
All woks (except non-stick ones) need to be seasoned. Many need to be
scrubbed first as well to remove the machine oil which is applied to
the surface by the manufacturer to protect it in transit. This is the
only time you will ever scrub your wok - unless you let it rust up.
Scrub it with a cream cleanser and water to remove as much of the
machine oil as possible. Then dry it and put it on the hob on a low
heat. Add 2 tablespoons of cooking oil and rub this over the inside of
the wok using kitchen paper until the entire surface is lightly coated
with oil. Heat the wok slowly for about 10-15 minutes and then wipe it
thoroughly with more kitchen paper. The paper will become blackened.
Repeat this process of coating, heating and wiping until the kitchen
paper wipes clean. Your wok will darken and become well seasoned with
use.
Cleaning a wok
Do not scrub a seasoned wok. Just wash it in plain water without
detergent. Dry it thoroughly, preferably by putting it over a low heat
for a few minutes before putting it away. This should prevent the wok
from rusting, but if it does, scrub the rust off with cream cleanser and
repeat the seasoning process.
Wok accessories
Wok stand
This is a metal ring or frame designed to keep a conventionally
shaped wok steady on the hob, and is essential if you want to use your
wok for steaming, deep-frying or braising. Stands come in two designs.
One is a solid metal ring punched with about six ventilation holes. The
other is like a circular thin wire frame. If you have a gas cooker use
only the latter type as the more solid design does not allow for
sufficient ventilation and may lead to a build-up of gas which could put
the flame out completely.
Wok lid
A wok lid is a dome-like cover, usually made from aluminium, which is
used for steaming. It may come with the wok or it can be purchased
separately from a Chinese grocer, but any large, domed pot lid which
fits snugly over the top of the wok can be used instead. Alternatively
you could use aluminium foil.
Spatula
A long-handled metal spatula shaped rather like a small shovel is
ideal for scooping and tossing food in a wok. Any good long-handled
spoon can be used instead.
Rack
If you use your wok or a large pot as a steamer you will need a
wooden or metal rack or trivet to stand above the water level and
support the plate of food to be steamed. Some woks are sold with a metal
stand, but most Chinese grocers, department stores and hardware shops
stock triangular wooden stands or round metal stands which can be used
for this purpose. You can improvise a stand by using an empty, inverted
tin can of suitable height.
Bamboo brush
This bundle of stiff, split bamboo is used for cleaning a wok without
scrubbing off the seasoned surface. It is an attractive, inexpensive
implement but not essential. A soft washing-up brush will do just as
well.
Deep-fat fryers
These are very useful and you may find them safer and easier to use
for deep-trying than a wok. The quantities of oil given in the recipes
are based on the amount required for deep-frying in a wok. If you are
using a deep-fat fryer instead you will need about double that amount,
but never fill it more than half-full with oil.
Cleavers
No self-respecting Chinese cook would be seen with a knife instead of
a cleaver. These heavy, lethal-cooking choppers serve many purposes.
They are used for all kinds of cutting ranging from fine shredding to
chopping up bones. A Chinese cook would usually have three types: a
lightweight one with a narrow blade for cutting delicate foods including
vegetables, a medium-weight one for general cutting, chopping and
crushing purposes, and a heavy one for heavy-duty chopping. Of course
you can prepare Chinese food using good sharp knives, but if you decide
to invest in a cleaver you will be surprised at how easy it is to use.
Choose a good quality stainless steel one and keep it sharp.
Chopping board
The Chinese traditionally use a soft wood block for chopping. Not
only is this difficult to maintain but it accumulates bacteria. I prefer
to use a hardwood or a white acrylic board. Both are strong, easy to
clean and last indefinitely. There is so much chopping and slicing to be
done when preparing food for Chinese cooking that it really is
essential to have a large, steady cutting board. (For hygiene reasons
never cut cooked meat on a board which you have also used for chopping
raw meat or poultry. Keep a separate board for this purpose.)
Steamers
Bamboo steamers are among the most ancient of Chinese cooking
utensils. These attractive round 'boxes' come in several sizes of which
the 10 inch (25.5 cm) size is the most suitable for home use. Bamboo
steamers are filled with food and placed on top of a pot or over a wok
of boiling water. Clean, damp cheesecloth is sometimes placed over the
open slats under the food to prevent sticking. A tight-fitting bamboo
lid is put on top to prevent the steam escaping. One of the advantages
of the design is that several steamers can be stacked one on top of the
other for multiple cooking. Bamboo steamers can be bought at Chinese
grocers. (Alternatively, any European kind of wide, metal steamer can be
used.) Before using a bamboo steamer for the first time wash it and
steam it empty for about 5 minutes.
Rice cookers
Electric rice cookers are increasing in popularity. They cook rice
perfectly and keep it warm throughout a meal. A rice cooker also has the
advantage of freeing a burner or element, making for a less cluttered
hob. They are relatively expensive, however, so unless you eat rice
frequently I do not think they are worth the expense.
Sand or clay pots
These attractive light-weight clay pots are also known as sand pots
because their unglazed exteriors have a sandy texture. They come in a
variety of shapes and sizes, equipped with matching lids and sometimes
are encased in a wire frame. The pots are designed to be used on the hob
(since most Chinese do not have ovens) and are used for braised dishes,
soups and for cooking rice. Never put an empty sand pot onto the heat,
or put a hot sand pot onto a cold surface. In both cases the pot will
crack. Any good casserole or cast-iron pot can be used as a substitute.
Chopsticks
Chopsticks are not just used for eating. They are also used when
cooking, for stirring, beating and whipping. Specially long chopsticks
are available for these purposes, but it is perfectly all right to use
Western cooking implements instead.
Table chopsticks come in wood, plastic and, most luxurious or all,
ivory. They can be bought at many department stores, Chinese grocers and
from many Chinese restaurants or takeaways.
